Chicken Pot Pie

  • Servings
    1 large pot pie
  • Cook Time
    50-60 Min

Cooking Directions

  • Add oil to a hot pot and then add chicken, season with salt and pepper to taste.
  • Sear chicken quickly then remove it from heat and set it aside.
  • In the same pit set to medium heat, add butter, onion, celery, and carrots. Sauté until onion is translucent and then add milk.
  • Once milk begins to simmer. Add Cream Steve cubes and stir until they have completely dissolved.
  • In a small bowl, combine cornstarch and water to create a slurry.
  • Let milk simmer once again, then add slurry to thicken stew.
  • Remove stew from heat and add chicken, potatoes, and peas then set it aside to cool.
  • Place pie dough into pie pan and evenly distribute stew in pan. Cover stew with second round of pie dough and pierce it with a knife. Bake in over for 50-60 minutes.
  • Once pie is done, remove from oven and let cool for a bit; serve hot.

In this Recipe

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  • 2 cubes House Foods Cream Stew Roux
  • ½ Tbsp. oil
  • 2 Tbsp. butter
  • ½ cup onion, chopped
  • ¼ cup celery, chopped
  • ¼ cup carrots, chopped
  • 1/3 lb. chicken, cubed
  • 2 cups milk
  • 12 cup potatoes, diced
  • 1/3 cup frozen peas
  • 2 tsp. cornstarch
  • 2 tsp. water
  • 2 rounds of pie dough

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