This classic chicken pot pie recipe is made with a flaky double crust, tender chicken, and a creamy sauce filled with vegetables like peas, carrots, corn, and green beans. It’s an easy homemade comfort food that’s hearty, satisfying, and perfect for family dinners.
This recipe takes me back to when I was a kid. I remember eating the little frozen pot pies—chicken was always my favorite. We would cut shapes into the top crust so we knew which was which, and I still think about that every time I make one.
What Vegetables Go in Chicken Pot Pie?
Traditional chicken pot pie usually includes peas and carrots, and often potatoes. Many versions also include corn and green beans—like this one—which adds extra flavor and texture to the filling. You can easily customize the vegetables based on what you have on hand.
Why You’ll Love This Recipe
- Easy to make with simple ingredients
- Classic double crust for that traditional feel
- Loaded with hearty vegetables and tender chicken
- Perfect comfort food for busy weeknights
If you love chicken pot pie, you’ll also enjoy my Chicken Cobbler with Red Lobster Biscuit Mix. It has a similar creamy chicken filling but is topped with Cheddar Bay biscuits instead of pie crust.
I modified a recipe from Pillsbury, and this is my version of chicken pot pie. The pot pies I remember always had potatoes in them, and since I love potatoes, I added some here.
I also cut back on the salt a bit because we try to eat less sodium, and the chicken broth already adds plenty of flavor (even using low-sodium).
That’s really all I changed.
I wasn’t sure how this would turn out since it’s such a large pie, but it turned out great.
I did have a hard time getting a clean slice out of the pan—it ended up more like a scoop of delicious, creamy filling with crust. But honestly, that didn’t matter at all.
We used to dump the little frozen pot pies onto a plate and chop them up so they would cool faster, and this reminded me of that.
With simple ingredients like butter, broth, salt, and pepper, I wondered if the sauce would taste bland.
I saw some recipes that used fresh herbs, but I stuck with the base recipe—and it turned out perfect.
This Chicken Pot Pie would be great served with this Baby Greens Salad with Beets & Goat Cheese.
Looking for a yummy dessert to serve after this? This Peachy Keen Cake with Cool Whip Frosting would make a great finish to this meal.
Love this recipe?
Leave a comment and a ⭐⭐⭐⭐⭐ rating below!
Chicken Pot Pie
Ingredients
- 1 box refrigerated pie crust
- ⅓ cup butter or margarine
- ⅓ cup chopped onion
- ⅓ cup flour
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup milk
- 1 ¾ cups chicken broth
- 2 cups frozen mixed vegetables thawed
- 1 potato boiled and cubed (about ¾ cup)
- 2 ½ cups cubed chicken
Instructions
- Preheat oven to 425°. Place bottom crust in a 9″ pie pan.
- In a medium saucepan melt butter over medium heat, add onion and cook until tender, 2-3 minutes. Whisk in flour, salt and pepper and cook for 1 minute, whisk in milk and broth and heat until boiling, stirring constantly, boil for 1 minute.
- Take off of heat and add vegetables and chicken. spoon into crust.
- Top with crust, seal edges and press with fork all around. Cut several slits in top of crust.
- Cover edges with foil. Bake for 30-40 minutes, until browned. Remove foil for the last 15 minutes to brown edges.
Priya @asmallbite
Yummy share,looks very inviting….
Thank you!
Very clearly explained Mindy,I was about to make pot pie!! Thanks for the share!!
Your welcome!
wow…only wow…can’t remember when I last time had chicken pot pie..my mouth is watering terribly…
They are so yummy! Thanks, Angie
Yum! Meat pies are always held in high regard! Our recipe is very similar, only we make a roux for the sauce. If it’s edible shove that stuff in a pie! It’s our southern mantra.
I agree! I love just about any pie. Thanks!
I enjoy making homemade pot pies. Since I was on my own an I have been have making them. I love the crust, I think that is my fav.
The crust is probably my favorite part too! Thanks