The ‘Gate Plate: Homemade Chicken Pot Pie

Simple and scrumptious recipes for college students.


SERVES: 10 people

PREP TIME: 20 minutes

COOK TIME:  40-50 minutes

EASY TIPS: You can add any frozen or fresh vegetables that you like to underscore the flavor! 


For the Crust:

  • One sheet of refrigerated pie crust
  • Flour (for rolling)
  • 1 egg, whisked (for egg wash)


  1. Preheat the oven to 400°F.
  2. Remove the crust from the packaging. 
  3. On a lightly floured surface roll out the dough into the shape of the pan you are using.

For the Filling:

  • ⅓ cup butter 
  • 3 cloves garlic, chopped
  • 3 large carrots, chopped
  • 3 celery stalks, chopped
  • 1 cup mushrooms, chopped
  • 1 turnip, chopped
  • 1 onion, chopped
  • 1/2 cup all purpose flour
  • Fresh thyme
  • Fresh parsley
  • Fresh rosemary
  • Salt and pepper
  • 2 cups chicken stock
  • ⅔ cup heavy cream
  • 1 pack frozen peas
  • 1 rotisserie chicken, shredded


  1. Melt the butter in a large saucepan over medium heat.
  2. Add the onion, garlic, mushroom, carrots, turnip and celery. Brown.
  3. Add in the flour, salt, pepper, thyme, rosemary, parsley, chicken broth and heavy cream. Let simmer, and incorporate until smooth, between 5-10 minutes.
  4. Remove from heat and stir in shredded chicken and peas.
  5. Add filling to your desired baking pan and place dough on top, crimping edges with a fork and cutting slits so as to vent and release steam .
  6. Brush the top of the pie crust with the egg wash (and add a fun design if you would like!).
  7. Bake for 40 minutes. If it seems like it needs longer, lower the oven temperature to 375 to prevent the crust from burning).
  8. Let rest 15 minutes once removed from the oven, top with fresh parsley and enjoy!