Authentic 1930s Martin's Chicken Pot Pie

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A comforting, traditional pot pie featuring tender chicken and vegetables in a rich, flaky crust, made with a recipe that harks back to the 1930s when Martin guitars were crafted with care. This American-inspired one-pot recipe, ready in about 70 minutes, layers unsalted butter, onion, carrots into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp unsalted butter
• 1 medium, finely diced (1/2 cup) onion
• 2, peeled and diced into 1/4-inch cubes (1 cup) carrots
• 2 stalks, diced (1/2 cup) celery
• 3 cloves, minced garlic
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup whole milk
• 1/4 cup frozen peas
• 1/4 cup frozen corn
• 1 lb, cooked and shredded chicken breast
• 1 sheet (14.5 oz), refrigerated, thawed pie crust
• 1, beaten egg

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). Melt 2 tbsp butter in a large skillet over medium heat, then add 1/2 cup diced onion and cook for 5 minutes until translucent, stirring occasionally.
2. Step 2: Add 1 cup diced carrots and 1/2 cup diced celery to the skillet, and cook for 5 minutes until vegetables soften slightly, stirring occasionally.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then whisk in 1/4 cup all-purpose flour to form a paste.
4. Step 4: Gradually pour in 2 cups chicken broth while whisking constantly to avoid lumps, then add 1/2 cup milk and cook for 3-4 minutes until the mixture thickens and coats the back of a spoon.
5. Step 5: Stir in 2 cups shredded chicken, 1/4 cup frozen peas, and 1/4 cup frozen corn. Season with salt and pepper to taste, then remove from heat.
6. Step 6: Pour filling into a 9-inch pie dish. Roll out the thawed pie crust and place it over the filling, crimping the edges to seal. Cut 3 slits in the top for venting.
7. Step 7: Brush the crust with 1 beaten egg and bake for 30-35 minutes until golden brown and the filling bubbles around the edges.