PREP: 20 min
COOK: 2 hours
This recipe makes 3 full chicken pot pies. We like to make the full batch of filling, bake one chicken pot pie, and freeze the rest of the filling. One pie can feed a family of 4.


  • Pie Crusts - Pastry Sheets or You can make your own

  • 2 sticks unsalted butter

  • 1 cup chopped onion

  • 1 cup chopped celery

  • 1 cup chopped carrots

  • 6 chicken breast

  • 1 cup canned sweet corn

  • 200g sour cream

  • 2 cans soup cream of chicken 

  • 1 cup frozen peas

  • Lane’s Garlic2 Rub

  • Lane's Brisket Rub


  1. Season chicken breast with Lane's Brisket Rub, place in a pan, cover with foil, bake for 1 hour at 350F or until internal temp reaches 165F

  2. Melt 2 sticks of unsalted butter in a skillet and sauté onion, celery, and carrots until soft (about 7-10 min)

  3. Once softened add cream of chicken soup, sour cream, 2 tbsp Lane's Garlic2 Rub, and frozen veggies

  4. Once Chicken is finished cooking, chop (or pull) and stir into the mixture.

  5. Place 1 pie crust in the bottom of a greased pie dish, add filling, place other pie crust on top.

  6. Cut slits in the top of the crust and bake at 350F for 35-45 minutes. Crust should be golden brown.