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Cyndi Allison

Chicken Pot Pie in Traditional Crust Recipe

Kum Ba Ya

One of my favorite foods growing up was chicken pot pie. Heck. It’s still one of my favorites to this day.
It does take a while to make and bake a chicken pot pie. It doesn’t take much longer than heating up a frozen chicken pie though, because the pie cooks faster when not frozen.
The flavor a homemade chicken pot pie is so much better than the frozen. I do like frozen chicken pot pies, but chicken pot pies made from scratch – wow! That’s some great eating.

Here’s my basic chicken pot pie recipe along with some substitutions and tips for making sure that your pot pie turns out perfect.

Chicken Pot Pie Recipe


  • 2 pie crusts for a 9 inch pie pan
  • 1/3 cup butter (can use margarine)
  • ¼ cup onions – chopped fine
  • 1/3 cup plain flour
  • ½ tsp salt
  • ½ tsp pepper
  • ½ cup half and half (can use whole milk)
  • 1 can chicken broth (14 oz)
  • 2 cups cooked chicken (cut or broken up into bite sized pieces)
  • 2 cups frozen mixed vegetables



You can make your own pie crusts, but the refrigerator pie crusts made by Pillsbury work great for this recipe. The ready made pie crusts come in a box with each pie crust rolled in paper. You want to get the refrigerator pie crusts out of the refrigerator and let them warm up for a ½ hour or so. You can also use the frozen pie crusts, but they don’t taste as good as the refrigerator pie crusts.

The frozen vegetables can be set out at the same time as the refrigerator pie crust. They need to thaw some. It’s fine if they are partially frozen, but it works out better to let them thaw a bit. The classic vegetable mix for chicken pot pie includes peas, carrots, green beans and maybe a few potato cubes. Think Veg All. In fact, you can use Veg All, but the frozen are crispier and work better than the canned vegetables. If you do use canned vegetables, be sure to drain them well.

While the pie crusts and vegetables are coming close to room temperature, you can begin making the chicken pot pie filling.

Melt the butter in a 10 inch skillet with fairly high sides. You can also use a sauce pan, if you don’t have a skillet that will work.

When the butter is melted, add the onions. Stir the onions, until they are soft. The heat should be medium.

Put the flour in the pan and use a whisk or a fork to mix the flour. You are making a roux of sorts here. If the flour is too clumpy, add just a little of the broth and stir. Add a little more as needed. You want a paste in the bottom of the pan and no big flour lumps. Sometimes you need a little liquid.

Once you have the thin paste, slowly add the broth and stir. You may want to add a little at a time and stir after each addition. If you’ve never made gravies, then it’s easier to keep it smooth adding a bit at a time.

Once you have the broth in the pan and mixed up, pour in the half and half. Stir often as the mixture comes to a slow boil. Reduce the heat if the mixture is bubbling too much. You want it right at the boiling point – but not hot or it will stick.

The sauce will thicken up as it cooks. It should look a bit like white gravy at Hardee’s – the kind served on biscuits. It’s just a little thinner – but close to that.

Once the sauce is gravy thick, stir in the chicken and the vegetables and stir well to coat the meat and veggies.

Put one pie crust in a 9 inch pie pan evenly with the edges hanging over a bit. You can press it a bit thinner to get it to the edges if necessary.

Pour the sauce with chicken and vegetables into the pie crust.

Take the other pie shell and cover the pie. Press the edges together and then crimp the edges with your fingers. It can be hard to make the edges pretty. It tastes great even if the edges are not perfect.

Use a knife and make several slashes in the top of the pie crust, so the steam will be released as the chicken pot pie cooks. Just make 6 or so slashes about an inch from the edge evenly spaced.

Bake the chicken pot pie for 20 to 25 minutes at 425 degrees F. You may want to put little strips of tin foil on the crimped edge the last 10 minutes or so, because the edges always seem to cook faster than the center.

You Can Cook Your Own Chicken and Make Your Own Broth

You can boil your own chicken for this recipe. A whole chicken will make around 4 cups of meat. Four large chicken breasts also make around 4 cups.

You can freeze a zip lock bag with half the chicken and be ready to make another chicken pie quickly and easily.

If you boil your own chicken, then you can use your own chicken broth in place of the canned chicken broth. It works best to do this the day prior and leave the broth in the refrigerator. This brings the fat to the top where it can be lifted off with a spoon. You’d use 1 3/4 cups of homemade broth in this recipe.

Broth can also be frozen for later use.

If you cook down your own chicken or breasts, then you have enough to make two pies or double this recipe. But, as I mentioned, you can freeze the extra chicken and broth and have a leg up on another day.

Chicken Pot Pies Freeze Fine

Another option is to make the pies up and freeze them. Don’t bake them. Just complete the stage where you put on the top crust and make slits. Let the pie cool and freeze. If you freeze chicken pies, put them in the refrigerator the day before you plan to cook them, so they won’t be rock hard. They take a lot longer to cook when frozen hard.

Don't Like Vegetables in Chicken Pot Pie?

If you like chicken pie, but don’t like the vegetables, you can leave those out and add more chicken.

You can also try out my Easy Chicken Pie recipe. It’s made with chicken and canned soup and has a biscuit style topping. Very yummy too!