• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • FAQS
  • Privacy Policy

Rants From My Crazy Kitchen logo

  • About
  • Recipe Index
  • Contact Me/Work With Me!
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Contact Me/Work With Me!
  • Follow Me!

    • Facebook
    • Pinterest
    • Twitter
  • ×

    Home » Recipes

    November 10, 2020

    Chicken Pot Pie

    Jump to Recipe Print Recipe

    Warm, comforting, homemade Chicken Pot Pie is loaded with chicken and vegetables in a creamy gravy, with a flaky crust. Perfect comfort food!

    photo of a whole pot pie on a baking sheet on top of a wood table

    This post and recipe has been updated from the original published May 15, 2012 based on reader feedback and further testing. Originally adapted from Allrecipes. 

    What is pot pie? 

    Though popular in the United States, pot pies started in Greece. A pot pie is a savory pie made with both a bottom crust and top crust. It can be filled with beef, seafood, chicken, turkey, or made vegetarian, and a wide variety of other fillings. 

    How do you make this recipe from scratch?

    This Chicken Pot Pie recipe is made with store-bought pie crusts, cooked shredded chicken,  carrots, celery, potatoes, and peas. Some recipes use cream of chicken, but this one does not. Chicken broth and milk are used instead. The broth mixture is thickened with flour before baking the pie. 

    Lay one pie crust as evenly as possible in the bottom of a 9-inch preferably glass pie pan. Don't worry too much about it being perfect. 

    photo of an unbaked pie crust in a pan

    Prebake the pie crust for 5 minutes. Remove from the oven and carefully press down any air bubbles. Meanwhile, in a medium saucepan filled with water,  bring the celery, carrots, and potatoes to boil. Boil for 15 minutes then drain. Allow to cool slightly then pour into the bottom of the prebaked pie crust. 
    photo of chicken mixture in pie crust

    Cook onions with melted butter until soft (about 5 minutes). Stir in flour slowly (use a sifter if you have one) stirring continuously, pepper, salt if needed, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium low heat until thick. Remove from heat. Pour the broth mixture over the chicken and vegetables, stopping when about a quarter inch from the top of the pie pan. 

    photo of creamy broth filled pot pie

    Cover with the top crust, pinching edges into the rim of the pie plate/bottom crust. Cut a small slit in the middle of the crust, and brush with a beaten egg white. 

    photo of unbaked pie crust brushed with egg white

    Place the assembled pie on a baking sheet. This will help prevent dripping of any gravy overflow onto the bottom of your oven. Bake at 425F until golden and bubbly, covering the edges with aluminum foil after 20 minutes to prevent burning. Let it sit for at least 10 minutes before slicing so that you get a nice whole piece. 

    What if I don't like some of the ingredients?

    Change them! My daughter doesn't like potatoes, so I use a full cup of carrots. You can use any veggies you like! 

    What to serve with Chicken Pot Pie? 

    Depending on how many people you are serving, you may want to serve it alone, without any sides. In order to stretch the main course, a light side salad would pair perfectly. It also pairs well with a light dessert, like fruit cobbler. 

    How to reheat this recipe? 

    Cover the edges with aluminum foil and bake at 300F for about 30 minutes for a full pie, turning after 15 minutes to heat on all sides. A partial pie will cook faster. 

    Can this be frozen? 

    Absolutely! It can be frozen before baking or after, but if you are going to freeze it before baking don't apply the egg wash until you are going to bake it. I recommend using a disposable aluminum pie pan if you plan on freezing before baking. Cover tightly with foil, and bake within 6-9 months for best quality. Bake for 1 hour at 425 or until golden and bubbly. 

    photo of a slice of pot pie on a plate

    Looking for more Winter comfort food recipes? Try these:

    Slow Cooker Red Wine Braised Short Ribs

    American Pierogi Casserole  

    Homemade Penne Alla Vodka 

    Homemade Crab Rangoon Pizza 

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

    photo of a whole pot pie on a baking sheet on top of a wood table
    Print Recipe
    3.94 from 48 votes

    Chicken Pot Pie

    Fabulous easy to make chicken pot pie makes the perfect comfort food!
    Prep Time20 mins
    Cook Time50 mins
    Total Time1 hr 10 mins
    Course: Entree
    Cuisine: American
    Keyword: homemade chicken pot pie, pot pie recipe
    Servings: 6
    Calories: 512kcal
    Author: Bernadette

    Ingredients

    • 2 cups cooked and shredded chicken
    • ½ cup sliced carrots
    • ½ cup diced potatoes
    • 1 cup frozen green peas
    • ½ cup sliced celery
    • ⅓ cup butter
    • ⅓ cup chopped onion
    • ⅓ cup flour
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon garlic powder
    • 2 cups chicken broth
    • ¾ cup milk
    • 2 9 inch unbaked refrigerated pie crusts prepared according to package directions

    Instructions

    • Preheat oven to 425 degrees F. Spray a 9 inch pie dish (preferably glass) with cooking spray and gently press one of the crust into the bottom pushing the sides down evenly. Bake in the preheated oven for about 8 minutes.
    • Meanwhile, combine carrots, peas, and celery in a saucepan and cover with water. Bring to a boil and boil for 15 minutes. Drain and stir the chicken into the vegetable mix.
    • Cook the onions with melted butter over medium heat until soft. Stir in flour slowly (use a sifter if you have one) stirring continuously, add pepper, salt, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium low heat until thick. Remove from heat.
    • Spread the chicken mixture evenly in the bottom pie crust. Pour hot broth mixture over the chicken up to ¼ inch from the top of the pie dish and cover with the top crust, pinching edges into the rim of the pie plate/bottom crust.
    • Bake in the preheated oven on a cookie sheet for 30-35 minutes or until pie is golden and filling is bubbly.
    • Cool for ten minutes before cutting.

    Notes

    Nutritional information is an estimate. 
    This can be frozen before baking or after, if you are going to freeze it before baking don't apply the egg wash until you are going to bake it. I recommend using a disposable aluminum pie pan if you plan on freezing before baking. Cover tightly with foil, and bake within 6-9 months for best quality. Bake for 1 hour at 425 or until golden and bubbly for unbaked, or 45 minutes or until hot if baked. 

    Nutrition

    Calories: 512kcal | Carbohydrates: 41g | Protein: 14g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 58mg | Sodium: 671mg | Potassium: 398mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4205IU | Vitamin C: 17.9mg | Calcium: 76mg | Iron: 2.7mg

    Original photo 

    Whole baked Chicken Pot Pie in pie pan on a brown counter top

    « Instant Pot Cranberry Sauce
    Baked Brie With Apricot and Walnuts »
    12749 shares
    • Facebook2146
    • Twitter

    Reader Interactions

    Comments

    1. Rose says

      October 16, 2021 at 6:32 pm

      3 stars
      Needs more seasoning.

      Reply
    2. Hannah says

      March 16, 2021 at 9:48 pm

      Is there anyway to get the previous iteration of this recipe? I've made it too many times to change now ?

      Reply
      • Bernadette says

        March 16, 2021 at 10:13 pm

        Hi Hannah, normally I would be able to pull up a previous version of this post and I could copy it from there, but that isn't working for me right now, so I'll tell you everything I remember:
        Original: Simmer the vegetables in the 2 cups chicken broth, not water. I omitted potatoes from the original. The original did not include brushing with a beaten egg, or cutting a slit on top.
        I'm pretty sure that is all the changes, but I will check tomorrow to see if I can get the previous version.

        Reply
        • Charlie Erwin says

          July 14, 2022 at 4:22 am

          Why did you ommit the potatoes from the instructions, but not from the pictures or the ingredients?

    3. Jacqueline M Mullen says

      November 28, 2020 at 3:49 pm

      5 stars
      I made this last night using leftover Thanksgiving turkey and it was delicious! Though I've had nearly 50 years of cooking experience, this was my first attempt at a pot pie. I followed the recipe pretty closely. I added more potatoes, and I did have to lightly stir in the sauce after pouring it over the vegetables in the pie crust. I might try adding more seasonings to the recipe next time.
      I will definitely make this again! Thank you!

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi everyone!
    Welcome to Rants From My Crazy Kitchen, where I share my favorite recipes and my thoughts on food, picky eaters, products, and restaurants. Join in the fun by subscribing to receive new posts as they are published. You can find out more about me by clicking on my picture. Enjoy!

    More about me →

    • Facebook
    • Pinterest
    • Twitter

    Trending Recipes

    • Broccoli Cheddar Pasta Salad (Walmart Copycat Recipe)
    • Creamy Cucumber Salad
    • Chicken Pot Pie
    • 5 Ingredient Taco Soup

    Seasonal Favorites

    • Baked Brie With Apricot and Walnuts
    • Salted Caramel Thumbprint Cookies
    • Overnight Eggs Benedict Casserole
    • Slow Cooker Honey Ham

    Footer

    ↑ back to top

    • ABOUT
    • RECIPES
    • CONTACT ME/WORK WITH ME!
    • FAQS
    • PRIVACY POLICY

    • Facebook
    • Pinterest
    • Twitter

    Copyright © 2023 Rants From My Crazy Kitchen

    Enter your name and email address to subscribe by email
    Stay up to date on all the latest recipes, reviews, giveaways, and more for free!

    Your privacy is important! Please refer to Rants From My Crazy Kitchen's Privacy Policy for information how we use your information and protect your rights.

    12749 shares
    12749 shares