Chicken Pot Pie



  • 1 refrigerated Pie crust
  • 3 Tbsp butter or light butter
  • 1 green onion, chopped
  • 3 Tbsp all-purpose flour
  • 1 tsp Poultry Magic or Rotisserie Chicken seasoning
  • ¼ tsp dry tarragon
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1¾ cup chicken stock
  • 1 [10] oz mixed vegetables, steamed and well drained
  • 1¼ cup roasted chicken breast, roughly chopped
  • 2 Tbsp heavy cream
  • 1 large egg, beaten
  • 2 [10] oz baking dishes or ramekins


Preheat the oven to 375°F.

Take the pie crust out of the refrigerator and allow to rest on the counter for 15 minutes. Unroll the crust onto a silpat or a lightly floured surface and place the baking dish on top. Cut the crust ½-inch larger than the dish. Re-roll the scraps if needed and repeat making 2 crusts.


On the stove top in a medium-size skillet melt the butter over medium-high heat.



Add the green onion and cook for 1 minute.


Sprinkle the all-purpose flour over the butter. Add the poultry seasoning, dry tarragon, salt and black pepper. Stir until the flour is absorbed.


Whisk in the chicken broth. Allow to simmer over medium whisking constantly for around 2 minutes. Add more broth as needed to thin. Add the steamed vegetables and chopped chicken to the pan. Add a splash of heavy cream. Stir until evenly coated then remove from the stove.


Spritz the baking dishes with cooking spray. Divide the filling between 2 [10] oz baking dishes.


Cover each dish with a pie crust, pressing firmly onto the sides forming an edge. Cut 3 slits in the top of each crust. Brush with the beaten egg wash.


Place into the oven and bake for 20 minutes or until golden. Serve immediately.