• 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
  • FAQS
  • Privacy Policy
  • Follow Me!

    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » 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
    3.88 from 50 votes

    Chicken Pot Pie

    Fabulous easy to make chicken pot pie makes the perfect comfort food!
    Prep Time20 minutes mins
    Cook Time50 minutes mins
    Total Time1 hour hr 10 minutes 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. Deeanna says

      February 19, 2014 at 4:52 pm

      I made the chicken pot pie...it's delicious..easy and looks so scrumptious..

      Reply
      • Bernadette says

        February 19, 2014 at 4:55 pm

        I'm so glad you like it! Thanks for letting me know 🙂

        Reply
    2. Cindy Reynolds says

      February 19, 2014 at 2:52 pm

      why does everyone always leave out the potatoes....you cannot have a real pot pie without potatoes!!

      Reply
      • Bernadette says

        February 19, 2014 at 2:57 pm

        I think it was because my daughter doesn't like potatoes, but you could easily add them and reduce the carrots by half.

        Reply
    3. lolita says

      February 19, 2014 at 11:59 am

      Looks very good and seems easy will have to try this

      Reply
      • Bernadette says

        February 19, 2014 at 12:03 pm

        It is easy, thanks!

        Reply
    4. Carol Heitlinger says

      February 19, 2014 at 11:41 am

      How does one make the recipe part 'printer friendly' so that only the recipe part will print out?

      Reply
      • Bernadette says

        February 19, 2014 at 11:46 am

        Hi Carol, I posted this recipe before I had my blog set up to be able to print just the recipe, but you could copy and paste the recipe part into Word and print from there.

        Reply
      • Bernadette says

        February 19, 2014 at 6:37 pm

        Hi again! I just wanted to let you know that I updated this post today so that it is now printer friendly. Have a great night!

        Reply
    5. www.bibsonomy.org says

      January 19, 2014 at 9:53 pm

      This piece of writing is actually a nice onne it helps new interne visitors, who are wishing for blogging.

      Reply
    6. gloryj says

      September 17, 2013 at 11:02 pm

      This recipe looks delish and I am definitely going to try it. 😀

      Reply
      • Bernadette says

        September 17, 2013 at 11:04 pm

        Thanks!

        Reply
    7. Janice Miller Ridder says

      May 29, 2013 at 7:25 pm

      With allergies I have to be so careful eating preservatives. This recipe looks delish!! I'll definitely make this.

      Reply
      • Bernadette says

        May 29, 2013 at 7:26 pm

        Thank you Janice!

        Reply
    8. Debbie Bour says

      May 28, 2013 at 10:27 pm

      This looks wonderful. I will be making this soon.

      Reply
      • Bernadette says

        May 29, 2013 at 7:01 pm

        Thanks Debbie!

        Reply
    9. Deborah D says

      May 17, 2013 at 5:54 pm

      Looks heavenly! I'll have to wait for cooler weather to make this but definitely wanted a recipe for this!

      Reply
    10. Diane says

      May 17, 2013 at 5:30 pm

      Yum!! All fresh ingredients! Thank you!

      Reply
      • Bernadette says

        May 17, 2013 at 10:12 pm

        Your welcome!

        Reply
    11. Barbara Taylor says

      May 01, 2013 at 6:03 am

      Sounds delish. Will have 2 give it a try.

      Reply
      • Bernadette says

        May 01, 2013 at 9:30 am

        Thanks Barbara! Let me know if you like it!

        Reply
    12. sandra says

      April 30, 2013 at 3:51 pm

      brocolli

      Reply
    13. sandra says

      April 30, 2013 at 3:48 pm

      since I hate peas,broccolli is my choice.

      Reply
      • Denise Kent says

        January 12, 2014 at 7:49 pm

        Thank you so much for suggesting broccoli instead of green peas! Great idea!

        Reply
    14. Eva says

      April 30, 2013 at 3:28 pm

      Will have to try this! Looks great!

      Reply
      • Bernadette says

        April 30, 2013 at 3:30 pm

        Thanks Eva!

        Reply
        • shirley says

          August 09, 2017 at 12:01 pm

          can you make the pot pie with only the top crust

        • Bernadette says

          August 09, 2017 at 12:55 pm

          Hi Shirley, I've never tried it with only the top crust, but I don't see why not.

    15. Debbie Bailey says

      April 27, 2013 at 5:20 pm

      This is delicious. My family loved it! We didn't have any problem getting our grand kids to eat this. Thank you

      Reply
      • Bernadette says

        April 27, 2013 at 5:25 pm

        So glad you liked it! Thanks for letting me know 🙂

        Reply
    16. Karen says

      January 03, 2013 at 1:00 pm

      It looks yummy. I can't wait to try it.

      Reply
      • rantsfrommycrazykitchen says

        January 03, 2013 at 2:09 pm

        Thanks! Let me know if you like it 🙂

        Reply
    17. tonettejoyce says

      October 23, 2012 at 8:40 pm

      Nice! I've been considering making potpies.

      Reply
    18. isemingerrdh says

      August 20, 2012 at 12:30 am

      Hi and congrats for being in the Top 3 Voted Recipes at Foodie Friends Friday this week! Please send me a private message with your mailing address for your Prize!

      Reply
      • rantsfrommycrazykitchen says

        August 20, 2012 at 12:50 am

        Awesome! I will send you my info in the morning. Is it ok if I do a giveaway with the body scrub? I might use it, but I bet I could find someone more into it.

        Reply
        • Tracy says

          August 20, 2012 at 10:26 am

          Sure, it is yours to do with what you please =)

    19. Cindy Kerschner says

      August 17, 2012 at 8:25 pm

      Pot pie is a great comfort food any time of year! THanks for stopping by Foodie Friends Friday and please come back and vote on Sunday!!

      Reply
    20. kelly says

      May 16, 2012 at 4:55 pm

      im waiting for you to post recipies with shrimp!!!

      Reply
      • rantsfrommycrazykitchen says

        May 16, 2012 at 6:58 pm

        Sorry, I'm getting there!

        Reply
    Newer Comments »
    3.88 from 50 votes (35 ratings without comment)

    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

    • Close up photo of Broccoli Cheddar Pasta Salad
      Broccoli Cheddar Pasta Salad (Walmart Copycat Recipe)
    • Photo of Creamy Cucumber Salad in a large white bowl on a wood table next to a black serving spoon
      Creamy Cucumber Salad
    • photo of a whole pot pie on a baking sheet on top of a wood table
      Chicken Pot Pie
    • Photo of 5 Ingredient Taco Soup in a white bowl topped with shredded cheese and sliced scallions along with a bowl of tortilla chips
      5 Ingredient Taco Soup

    Seasonal Favorites

    • photo of sliced brie on a platter surrounded by fruit
      Baked Brie With Apricot and Walnuts
    • close up photo of a filled and decorated cookie
      Salted Caramel Thumbprint Cookies
    • This Overnight Eggs Benedict Casserole with homemade Hollandaise sauce is perfect for Christmas morning or Sunday brunch. Just a few minutes of prep work the night before and you can have a delicious breakfast ready without any stress in the morning.
      Overnight Eggs Benedict Casserole
    • Slow Cooker Honey Ham

    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! Read More…

    SUBSCRIBE TO RANTS FROM MY CRAZY KITCHEN

    SUBSCRIBE BY EMAIL TO RECEIVE NEW RECIPES AND POSTS WHEN THEY ARE PUBLISHED. YOUR EMAIL WILL ONLY BE USED TO SEND UPDATES.

    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

    • Close up photo of Broccoli Cheddar Pasta Salad
      Broccoli Cheddar Pasta Salad (Walmart Copycat Recipe)
    • Photo of Creamy Cucumber Salad in a large white bowl on a wood table next to a black serving spoon
      Creamy Cucumber Salad
    • photo of a whole pot pie on a baking sheet on top of a wood table
      Chicken Pot Pie
    • Photo of 5 Ingredient Taco Soup in a white bowl topped with shredded cheese and sliced scallions along with a bowl of tortilla chips
      5 Ingredient Taco Soup

    Seasonal Favorites

    • photo of sliced brie on a platter surrounded by fruit
      Baked Brie With Apricot and Walnuts
    • close up photo of a filled and decorated cookie
      Salted Caramel Thumbprint Cookies
    • This Overnight Eggs Benedict Casserole with homemade Hollandaise sauce is perfect for Christmas morning or Sunday brunch. Just a few minutes of prep work the night before and you can have a delicious breakfast ready without any stress in the morning.
      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 © 2025 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

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.