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Chicken pot pie in a white bowl.

Chicken Pot Pie

This delicious Chicken Pot Pie is guaranteed to become your new obsession. Ready in under an hour from start to finish, it’s loaded with tender chicken and vegetables, and then baked under a flaky crust. A comfort food dream come true.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6 servings
Calories 554kcal


  • 2 pie crusts thawed (homemade or from 1 box store-bought, see note 1)
  • 1/3 cup butter (about 5 tablespoons)
  • 1 medium onion diced
  • 1/3 cup all-purpose flour
  • 14 ounces chicken broth (see note 2)
  • 1/2 cup milk
  • 3 cups cooked chicken diced or shredded (see note 3)
  • 2 cups frozen mixed vegetables thawed (see note 4)
  • Salt and freshly ground black pepper (see note 5)


  • Preheat oven to 425 degrees and adjust rack to middle position. Line a 9-inch pie plate with one unbaked crust.
  • In large saucepan, melt butter over medium heat. Add onion and cook until softened, about 2 minutes.
  • Whisk in flour until well-blended. Stir in broth and milk, cooking and stirring until bubbly and thickened.
  • Stir in chicken and mixed vegetables and remove from heat. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Don't skip this step or your filling may be bland.
  • Spoon into prepared pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Cover edge of crust with strips of foil to prevent scorching.
  • Bake 20 minutes. Remove foil strips and bake 15 to 20 minutes longer, until crust is golden brown. Let stand 5 minutes before serving.


  1. Pie crust: Frozen is fine or you can make your own pie crust. You’ll need two crusts, top and bottom, to make one pot pie. 
  2. Cooked chicken: Poached chicken, rotisserie chicken, or even leftover turkey.
  3. Chicken broth: Store-bought or homemade chicken broth is just fine.
  4. Frozen vegetables: To substitute fresh veggies you need to cook them first. Add the raw chopped vegetables (carrots, celery, corn, green beans, etc.) into a saucepan. Then cover with water, bring to a boil, and simmer over medium-low heat until the carrots are tender, about 8 minutes. Drain the vegetables in a colander and proceed with the recipe.
  5. Season the filling: Just like with casseroles, you need to season the filling before you fill the pie. If you don't, your filling may be bland.
  6. Fresh vegetables: Raw vegetables don’t cook thoroughly inside the pie, and they may release extra liquid that will water down the filling. Therefore, before you begin, you should par-cook them before adding them to the filling. 
  7. Other ingredients: Hate peas? Leave them out. You can use whatever vegetables you have on hand: leftover roasted green beans, or a handful or last night’s broccoli. Cooked vegetables can be stirred into the creamy filling in place of any frozen veggies. Throw in some aromatic vegetables, like celery or leeks, and sauté them with the onions until soft. Add herbs, sautéed mushrooms, anything you want.
  8. Use foil: Every oven is a little different, and some may run hotter than others. To prevent the edges of the pie crust from burning, place strips of foil around the edges during the first 20 or so minutes of baking.


Calories: 554kcal | Carbohydrates: 44g | Protein: 25g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 683mg | Potassium: 458mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3593IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 3mg