• 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 » 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. Danielle says

      May 18, 2020 at 12:29 pm

      Very good, instead of pre bake, start put the pie in the oven at 425 for 10- 12 minutes till the top edge start coloring up, then lower the oven temperature to 350 for 35 mm approx. the bottom will not be soggy, and the top will be crispy golden

      Reply
    2. Carmen says

      December 23, 2019 at 6:31 pm

      It was great and easy. Made it with our leftover holiday chicken. Definitely prebake the bottom. I agree it's better than canned soup recipes!

      Reply
    3. Candy says

      October 02, 2019 at 3:16 pm

      Hello,

      I'll be making this tonight and I have a silly question..... Is the top crust coming from the extra pie shell please?

      Reply
      • Bernadette says

        October 02, 2019 at 4:11 pm

        Yes, there are two pie crusts in each box.

        Reply
      • Daphne Barmore says

        June 01, 2020 at 8:53 pm

        I even added a can of cream of. Chicken soup to this and made it super creamy and soooooo good

        Reply
    4. Shirley says

      October 02, 2019 at 2:17 pm

      4 stars
      I had the same issue with broth evaporating while cooking....
      It was so thick.
      I have loved this recipe but next time will add more hot broth.
      It’s on my stove now waiting to go in later.

      Reply
      • Bernadette says

        October 02, 2019 at 3:08 pm

        Hi Shirley, I believe this issue is cause by the fact that I forgot to say to cover the pot while boiling the vegetables. I'm so sorry for the mistake.

        Reply
      • Daphne Barmore says

        June 01, 2020 at 8:54 pm

        Hi..I added a can of cream of chicken soup..made this soon creamy and yummy

        Reply
    5. Bridgette Lang says

      March 20, 2019 at 7:50 pm

      2 stars
      I just made this pot pie recipe tonight. I have made several pot pies in the last few months and have been trying new recipes out each time to explore.

      My concerns:

      1. Baking the bottom pie crust first caused it to shrink/shrivel and the bottom filled with air bubbles. I have never had an issue with not baking the bottom crust first, so I’m not sure why this step was included.

      2. I did not add the green peas until I added the chicken to the cooked veggies. Boiling them for that long (15 minutes) would make them burst/disintegrate. They were cooked just fine when I added them late.

      3. As I boiled the carrots and celery for 15 minutes, the 2 cups of broth completely boiled off and I ended up having to add more to the pan.

      4. The recipe says to pour the roux sauce over the chicken and veggies once they’ve been poured into the pie dish. This resulted in a goopy mixture on top, that barely sifted down through the filling. Next time, I would mix them together and then pour the entire mixture into the pan.

      5. I have never heard of a pie recipe of any kind that didn’t call for an egg wash on top. As a result, the pie crust got dry and crusty on top, not golden brown and flaky.

      The overall flavor of the pie was good, aided by the fact that I used a rotisserie chicken that already has good flavor.

      I would correct the things I listed above, and this would be a great recipe.

      Reply
      • Bernadette says

        March 20, 2019 at 8:23 pm

        Hi Bridgette, I adapted this recipe years ago from a similar recipe found on Allrecipes (I included the link to that recipe in the post above the recipe card).
        1. That recipe called for pre-baking the bottom crust. I don't remember there being a problem, though I have had a similar issue with another recipe.
        2. I used frozen peas and I'm pretty sure they didn't fall apart.
        3. It's possible that I covered the pot that I boiled the carrots, celery, and peas in. I honestly can't remember, but I know I still had enough broth.
        4. Either way would be fine.
        5. I wasn't an experienced baker when I made this and shared it, I just followed what the original recipe said for the top crust.

        Reply
        • Kathy says

          December 04, 2020 at 9:47 pm

          5 stars
          This was delicious! It was my first-ever pot pie and I followed the recipe closely using fresh carrots and celery, frozen peas, fresh onion, home-made chicken broth from Instant Pot cooked chicken. (I forgot to add potatoes since you didn’t mention them in the cooking directions. Next time..) The recipe calls for boiling the vegetables in water, not broth, so no one should have had a problem with the broth boiling off. I have never used an egg wash on my pie crusts and didn’t for this pie. I’m sure it would be good, but my pie crusts are flaky without that step. Anyway, just wanted to say “Thanks for sharing a very tasty recipe.”

      • Ann Marie says

        January 06, 2020 at 7:16 pm

        BL
        A 2 star rating seems harsh. As I was scrolling through the comments the length of yours forced my initial glance then pulled me back in to read fully and respond after reading other home chef's responses.

        First, the vast majority of us utilizing this incredible site are at home chefs. We have at least some insight into using our kitchens but there can be variations that are innocently overlooked. For example, if I am making a recipe at sea level, cooking times, temperatures and evaporation levels will differ from those cooking the exact same recipe in Denver, Colorado. A novice may not know this but must all our lovely Yumly contributors add unknown instructions? I think not.

        Second, you used the word roux rather than gravy or mixture as stated in the recipe. This tells me that you are one of the more experienced home chefs frequenting the site. You also clearly stated that you have been making pot pies monthly, therefore your grievances should have been avoided due to prior experience. This realm of thinking also carries over to adding the egg wash which I whole heartedly agree with but would have stated differently.

        Third, you made mention of the peas being overdone if added to what ends up being your broth. I agree with you on this point but also liked the thought of a full bodied flavor being used to create the roux.

        All in all, I think there is a vast majority that uses these recipes as guidelines. I always appreciate recipes shared that bring ease to old family favorites and incorporate products that can be purchased if necessary on short notice.

        This recipe was a great aid to me as I was incorporating elements from past meals to create something new. It took an old family favorite from a project meal to a quick, good eats success. Drawing out a highly critical review and leaving it with a 2 star rating minimizes the author's ability to share something that quite a few of us found helpful.

        Reply
    6. Brandy Hannan says

      March 06, 2019 at 6:40 pm

      I plan on making this tomorrow or the next day. One question is I do not like frozen vegetables can I use fresh or out of a can vegetable? What about potatoes? Out of a can or peel and cut myself? Also let me know if the temp and time on this please .
      Thank you In advance
      Brandy

      Reply
      • Bernadette says

        March 06, 2019 at 7:53 pm

        H Brandie, the only frozen vegetable I used in the pot pie was the peas. I didn't add potatoes because my daughter doesn't like them. I would use fresh, but you might need to increase the baking time.

        Reply
        • Bernadette says

          March 06, 2019 at 8:03 pm

          Oops, I'm sorry, Brandy not Brandie!

    7. Dollie says

      February 24, 2019 at 5:04 pm

      5 stars
      This was amazing...Finally a pot pie recipe without using canned soup. Canned soups have too much sodium.

      Reply
      • Bernadette says

        February 25, 2019 at 9:06 am

        Thank you for your comment, I'm so glad you liked it!

        Reply
    8. Sasha says

      December 09, 2018 at 5:53 pm

      Do you bake it at 425?

      Reply
      • Bernadette says

        December 09, 2018 at 10:37 pm

        Yes, 425 is correct.

        Reply
    9. Alyssa says

      May 06, 2018 at 3:13 pm

      Can i make ahead of time n pop it in oven later

      Reply
      • Bernadette says

        May 06, 2018 at 3:37 pm

        Hi Alyssa, I haven't tried to make it ahead. My only consider would be that the gravy would make the top crust soggy, though you might be able to avoid that if you made it a few days ahead and froze it. I would add 15-20 minutes, possibly more to the bake time if cooking from frozen.

        Reply
    10. Deborah says

      April 07, 2018 at 7:30 pm

      3 stars
      Pie crust srinks down after in over for 8 min so it's impossible to put top crust on. Had start all over and use already made pie crust

      Reply
      • Bernadette says

        April 07, 2018 at 8:38 pm

        Hi Deborah, I'm not sure I understand. I used ready made pie crust in this recipe. Did you try baking the pot pie without the top crust for 8 minutes? My directions don't call for any pre-baking of the bottom crust, it calls for the top crust to be put on top after adding the filling, but before baking at all. Let me know if you have any more questions, I'm available to help!

        Reply
        • Sheila says

          April 08, 2018 at 3:36 pm

          5 stars
          It does say to cook the bottom crust for 8 min. Is this a mistake? Need to know before I make it Thank you

        • Bernadette says

          April 08, 2018 at 3:44 pm

          I'm sorry, you are correct. It has been several years since I made this recipe again. It does indeed say to bake the bottom crust for 8 minutes. I didn't remember doing that and completely missed it when I checked yesterday. If you follow the rest of the ingredients, the top crust should fit correctly.

        • Bernadette says

          April 08, 2018 at 3:47 pm

          It was just brought to my attention that I missed in the first part of the instructions that I did say to pre-bake the bottom crust. I hadn't made the pot pie again in a few years, I apologize for not remembering correctly.

    11. David Schmincke says

      July 10, 2017 at 11:10 am

      This looks and sounds incredible. I did not see a step for cutting a vent hole in the top crust. Not sure if this has been tried, but thought it may prevent some cracks in the top crust and the pooling of liquid.

      Reply
      • Bernadette says

        July 10, 2017 at 11:15 am

        Hi David, yes I forgot to do that when I originally made this recipe years ago. I'm hoping to update the recipe and photos this Fall. Thanks for the compliment on the old photo!

        Reply
        • David Schmincke says

          July 10, 2017 at 12:01 pm

          Thank you for sharing the recipe. Maybe go crazy and use a chicken shaped cookie cutter to make the vent.

    12. Karen H says

      March 13, 2016 at 5:16 pm

      5 stars
      Thanks for the wonderful recipe! It's a favorite of our family and friends. I make mine with rotisserie chicken. It gives it great flavor. Do you have a beef pot pie recipe?

      Reply
      • Bernadette says

        March 13, 2016 at 5:20 pm

        Thanks so much, I'm glad you liked it. I haven't made a beef pot pie yet, but I bet my beef bourginion topped with biscuits would be really good. You can use the "search" bar to find the recipe.

        Reply
    13. Suzi says

      April 12, 2015 at 2:36 pm

      5 stars
      This is the best Pot Pie we have ever tasted!! I followed the recipe exactly, it was very easy and it turned out awesome! Can't wait to make it and eat it again! 🙂

      Reply
      • Bernadette says

        April 13, 2015 at 9:28 am

        Thank you so much Suzi! I'm so happy you liked it 🙂

        Reply
    14. Debbie says

      November 08, 2014 at 7:39 pm

      made the chicken pot pie and it is delicious!!!

      Reply
      • Bernadette says

        November 09, 2014 at 12:42 pm

        Thank you so much, glad you enjoyed it!

        Reply
    15. Angela says

      October 07, 2014 at 10:51 am

      I am loving this!!!! What a gorgeous looking chicken pot pie! Perfect comfort meal!

      Reply
      • Bernadette says

        October 07, 2014 at 11:02 am

        Thank you Angela!

        Reply
    16. Michelle @ A Dish of Daily Life says

      October 07, 2014 at 10:44 am

      5 stars
      Looks delicious! There is nothing quite like pot pie on a chilly fall evening. It's one of our favorites!

      Reply
      • Bernadette says

        October 07, 2014 at 11:03 am

        I agree! Thanks so much for the lovely comment!

        Reply
    17. jongry says

      August 12, 2014 at 1:49 pm

      2 stars
      Sorry but looks burnt. Rating based on poor presentation.

      Reply
      • Bernadette says

        August 12, 2014 at 2:13 pm

        This recipe was within two months of when I started food blogging, and I hadn't really considered presentation at that time. I still think the way the food tastes is much more important than fancy presentation. I do know it was not burnt, maybe my inexperienced food photography back then made it look that way, but I can tell you it is, by far, my second most popular recipe, so it can't be that bad. Thanks for the feedback!

        Reply
        • jongry says

          August 12, 2014 at 4:44 pm

          I understand and I agree taste is much more important but as they say a picture is worth a 1000 words. Thanks for taking my comment with a grain of salt. It's a good recipe and I will sure try it (but I have to use home made dough) check it out on my facebook page at jongry's kitchen. Peace and happy cooking.

      • Theresa says

        November 04, 2014 at 6:56 pm

        5 stars
        OMG! It did NOT look burnt! It was beautifully browned! I just made it tonight for my husband and we loved it! My only comment is I made my sauce a little too thick My mistake…will just add a bit more broth the next time. Delicious!!! And beautiful presentation!

        Reply
        • Bernadette says

          November 04, 2014 at 7:01 pm

          Thank you so much Theresa! Yes, just a little more broth next time should work. I haven't made it since last winter, now I want to again. Maybe add a few more, better photos, but thank you for the compliment!

    18. Robin Stayton says

      April 14, 2014 at 1:58 pm

      4 stars
      Made this right by the recipe . Great flavor but was a little dry. Wish it had more juice. Any suggestions?

      Reply
      • Bernadette says

        April 14, 2014 at 2:05 pm

        Hi Robin! You could increase the chicken broth, but I wouldn't go more than 1/2 cup or the filling will be too moist and make the crust soggy. My best suggestion would be to make sure the chicken you are using is moist. I like to simmer my chicken for a long time in water or chicken broth.

        Reply
    19. kitty says

      February 20, 2014 at 8:27 am

      5 stars
      Hi attemptedto use your "here"link to go check out the voting but got an error message can you check the link please ty

      Reply
      • Bernadette says

        February 20, 2014 at 9:29 am

        Hi! That was a contest from 2012, and I made the top 25 that year 🙂 Thanks for asking!

        Reply
    20. Janet says

      February 19, 2014 at 5:40 pm

      Sure would be a help if all these recipes were printable. Some are...not sure if they are yours.

      Reply
      • Bernadette says

        February 19, 2014 at 6:02 pm

        I'm sorry, I really do need to find the time to go through my older recipes and put them in the printer friendly program. For now I suggest copying the recipe portion, pasting into Microsoft Word or Google Docs, and printing from there.

        Reply
      • Bernadette says

        February 19, 2014 at 6:27 pm

        Hi again! I wanted to let you know that I just updated this post so it is printable now. You were the second person to ask today, so I felt I'd better get on it!

        Reply
    « Older Comments
    Newer 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

    • 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 © 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