my husband came home from work the other day and was pleasantly surprised to find that we were having chicken pot pie for dinner – he loves it! it is such a classic – it’s got plenty of vegetables (which i love), a homemade white sauce and, of course, lots of chicken. while the pie crust i use is store-bought (i’ve never had luck making my own), the rest of it is 100% made by you. it feels good making something that your family loves and that you know is good for them. it is the perfect comfort food.
here’s all you’ll need to make it:
carrots, potatoes, butter, flour, chicken broth, thyme, salt, pepper, chicken, frozen peas, sliced mushrooms, green onions, and a pie pastry. (i love mushrooms but the rest of my family doesn’t love them so i leave them out.)
and the recipe (scroll down to the end of this post) is pretty easy to follow. before you know it you’ll be pulling a hot chicken pot pie out of the oven that is hearty and healthy and oh-so-good!
by the way, if you want to make a super adorable presentation, you could bake this in little ramekins. my kids would eat up (literally) those individual portions. and if you love pie crust, do a double crust – a crust on bottom and a crust on top. if not, just put the filling in an 8×8 or a pie plate (aff links) like you would a casserole and set a single crust on top – just like my sweet sister who put this recipe in our family cookbook.
hope you and your family enjoy this simple classic homemade dinner!
Homemade Chicken Pot PiePrint
Homemade Chicken Pot Pie
- Total Time: 1 hour
Delicious and healthy homemade chicken pot pie.
- 3 medium carrots, peeled & sliced
- 2 medium potatoes, peeled & cubed
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups cooked cubed chicken
- 1/2 cup frozen peas, thawed
- 1 4.5oz can sliced mushrooms, drained (optional)
- 4 green onions, sliced
- 1 pie pastry (double crust or single crust)
- cook carrots and potatoes in water about 10 minutes. drain.
- melt butter in pan. stir in flour until well combined. add chicken broth, thyme, & salt and pepper, until sauce is creamy. bring to a boil for 2 minutes until thickened. set aside.
- in a large bowl, stir together the drained carrots and potatoes, white sauce, and all other ingredients.
- transfer mixture to a greased 2-quart pie dish or 8×8 dish. (if using a double crust, the dish does not need to be greased.) top with pastry. cut slits in top and brush with milk.
- bake at 375 for 25-30 minutes. yummy!!
- Prep Time: 30 mins
- Cook Time: 30 mins
I LOVE this recipe. I’ve tried many other pot pie recipes and they all pale in comparison. It’s soooo good. My husband is a big fan too!
seriously, my husband was like, “yes! i’m so glad we’re having this tonight!” because he really likes it! thanks, julie!
What pre-made pie crust do you recommend?
I usually use the Pillsbury refrigerated pie crust – it comes in a box with 2 crust that you just unroll and use! 🙂
Heather B says
Made this tonight and just wanted to say that it was really good! I’ll be adding to my regular rotation. I didn’t know that pot pie that good could be that easy to make. Thanks so much for the recipe!
Awesome! So glad you liked it, Heather! We’re going to be having it for dinner tonight 🙂
Kathleen Truluck says
Amazing!! The whole family absolutely loved it. I seasoned and barbecued my chicken first and the flavor was fabulous!! I also added a little white wine to the sauce. It gave it such a wonderful flavor!! I loved that it didn’t have any cream of chicken/mushroom soups in it. Super great flavor!! Thanks for sharing the recipe!!
Yay! So glad you like it 🙂
If using a double crust should I blind bake the bottom crust or not?? Looking forward to making it this weekend.
Hi Meghan! I always use a double crust (i just use a store-bought refrigerated crust) and i don’t bake the bottom crust ahead of time. Hope that helps! And I hope you enjoy it 🙂
Dancing Tippins says
When I do a double crust the bottom gets really saggy?
You can try keeping it in the oven longer, and if the top crust starts to get too brown, just loosely place some aluminum foil over top to prevent it from getting too dark. That should give the bottom crust more of a chance to cook through 🙂 Hope that helps!
Jennifer Jimenez says
If you bake it on a lower rack it will help to ensure the bottom cooks thoroughly also! 😁
Yes! I was baking bread on the upper rack at the same time so put the chicken pot pie on the bottom rack and realized it was much better done this way! Thanks for sharing your tip!
Just made this recipe…Used my pie crust recipe. Loved it. Added onions to it…Hubby likes it with more sauce. Thanks!!!!
Thanks, Desiree! Glad you like it 🙂
Is the chicken already cooked before you add it?
YES! the chicken is already cooked before adding it. rotisserie chicken, or leftover chicken is great if you’re in a hurry 🙂 otherwise i just bake it in the oven with some salt and pepper.
This was delicious!!! I doubled the recipe and it made enough filling for 3 pies. I used the thai chicken stock for a different flavor. Wonderful! Thanks for the great recipe!
glad you liked it! i like the thai chicken stock idea – i’ll try it sometime! 🙂
I’ve never made a chicken pot pie before – I specialize in *eating* them – but this recipe was easy to follow and tasted great. It was exactly what I was looking for. Thank you.
That’s great, Brad! So glad you can make them now 🙂
My husband and I are preparing to open an assisted care facility for the elderly. Can this recipe be made in individual sizes? Thanks
Have you had luck freezing the filling for make ahead? I’m looking for good recipes that I can make now to use up rotisserie chicken in have on hand for the busy nights that I can throw into a pre-made crust. thanks!
I haven’t tried freezing them yet, but it’s on my list! I know lots of people freeze chicken pot pies, so my guess is that it would work out. Let me know how it goes!
I have always been one for adding a bit more of the ingredients I like(such as the green onions n some
seasonings). After putting everything together, I ended up with 2 pies. I used the store bought deep dish pie shells. Thank you for your recipe. It is great.
Sounds awesome! I’m so glad you got it how you like it and that you could get 2 pies out of it! 🙂
This was delicious! A friend made it for us after I had my baby. We didn’t need it that night, so in the freezer it went. We ate it a few weeks later, and it still tasted as fresh as can be! I asked her for the recipe the next day.
I hope that answers the freezing question. It was frozen with a bottom uncooked crust and lattice top crust. I put it in the preheated oven still frozen for about 50 minutes I think. My husband LOVED it, and he’s not usually the biggest pot pie fan. I guess I have a new recipe to add to the rotation! Thanks!
Also, I think my friend said she added some chicken drippings to the sauce.
Glad he (and you) liked it Natalie! My husband LOVES it too.
Seriously the best chicken pot pie recipe I’ve ever used. I only make substitutes on the veggies (I add corn), for my kiddos likes. This is probably my family’s most requested meal, including the child away at college. It will bring them home around the table. Thank you for sharing!!
So glad it’s a hit in your home Lisa! Same in our house!
I made this for a quiet Thanksgiving dinner and it was so good! I used 1 cup of leftover turkey (from a Thanksgiving dinner party), 1 cup of frozen peas and carrots, 1 cup of frozen green beans, and 1 cup of diced red potato. The only change I made to the seasoning was to add a dash of oregano, substitute white pepper for black pepper, and use half salt and hapf celery salt. I’m sure it would have been delicious as written, though. The gravy came out so flavorful and really sets this dish apart from other potpies, and it does so without overwhelming the vegetables.
yum, sounds delicious! my kind of thanksgiving – easy and yummy 🙂