Homemade Chicken Pot Pie

Winter will be shortly upon us and with the approach of the cold weather I like to find meals that bring comfort. Pot Pie is definitely one of those meals. Mike and I both love chicken pot pie but we have always resorted to the Marie Callenders frozen concoctions because it never even occurred to me that it might be possible for me to make it myself.

I decided to be brave and seek out a recipe to make one from scratch. It took me awhile to find the kind of recipe I was looking for because I didn’t want to make it with what Mike and I lovingly refer to as “cream of crap.”

Here is a recipe for an honest to goodness completely homemade Chicken Pot Pie. It is sooo yummy and so worth every ounce of effort you put into it. It really isn’t hard either, a little time consuming but definitely not hard. It is definitely worth it to make the crust yourself too. Trust me, you can make this! I’d never made anything like it before either and now my mouth is watering again just thinking of it.

This recipe is also incredibly flexible. You can use any meat or veggies you like and in fact you don’t even need to use meat at all. I made a veggie version of it for my vegetarian friend and it was delicious (I used potato, corn, carrot, green beans, broccoli, red pepper, onion and added shredded cheese to the sauce). I have made the pot pie with cubed and shredded chicken and personally I like shredded best. It would also be delicious with roast beef or turkey, etc. I also recommend using fresh vegetables. If you don’t have fresh use frozen. Don’t use canned veggies in this recipe. Also when I made mine I didn’t really measure the veggies and wound up with enough filling for two pies so don’t be surprised if you have more than enough filling. If you are going to make 2 pies you will want to double the sauce.

My tip is to make the crust first and then start making the pot pie while the dough is chilling.

Also, next time I am thinking us using heavy cream as opposed to milk for the sauce. I ignore fat content when it comes to dishes like this. Kind of like alfredo, some things are worth every calorie and every bit of fat.

The other reason I love this meal is because it can be very cheap and it is very hearty. If you are making the crust yourself then you probably have everything on hand for the meal. You can also get away with not using much meat in this recipe, especially if you cube up some potato for the pot pie.

Homemade Chicken Pot Pie

(recipe improved and adapted from HERE)



1 pound boneless skinless chicken breast (We like to save money by using less meat and used one breast. Shredding the chicken also helped it to go further.)

1 cup sliced carrots

1/2 cup fresh or frozen peas

1/2 cup fresh or frozen corn

1 cup cubed raw potato

1 cube chicken, beef or veggie bouillon (I use the organic Better Than Bouillon paste or I skip this part entirely)

seasonings of choice


2/3 cup butter

1/3 cup onion

3 to 4 cloves freshly minced garlic

2/3 cup flour

1 tsp salt

1/2 tsp poultry seasoning

1/2 tsp black pepper

1 1/3 cups milk

2 1/2 cups broth from filling


1. Cut and prepare the veggies for your filling.

2. Combine chopped veggies, raw meat and bouillon in a pot and add water enough to cover everything. You can also add any seasonings of choice if you’d like to help flavor the broth that will later be used for the sauce (ex: salt, pepper, basil, thyme, etc). Bring to a boil and boil for 15 minutes or until meat is cooked.

3. Drain veggies and meat and reserve liquid in a bowl. Set veggies aside. Shred or chop meat. Combine meat and veggies in a bowl, set aside.

4. For sauce begin by melting butter over medium heat in a saucepan. Saute onion in butter until soft and translucent. Add minced garlic and saute for a minute. Add flour to saucepan and whisk. Whisk the flour/butter paste for 30 seconds or so to allow the flour to cook a bit. Slowly pour milk and broth into saucepan while whisking. Whisk in salt, pepper and poultry seasoning. Simmer the sauce over medium low heat until thick. Make sure to taste your sauce and see if it needs any additional seasoning. Keep in mind that potatoes absorb a lot of salt so you may want to add more salt/seasonings. Remove from heat.

5. Begin to add your sauce to the bowl your meat and veggies are in and mix. You may not need all of the sauce. Add a bit more sauce than you think you will need because the potatoes and crust will absorb some of the sauce and you don’t want your pie to be dry.

6. Add filling to pie crust (directions below) and then put on top layer of crust and seal. Brush with egg white and cut slits in top crust to vent.

7. Bake at 375 for 45 minutes or until filling is bubbly and crust is golden.

Homemade Flaky Pie Crust

(recipe from HERE but recipe is doubled for a top and bottom crust)


2 1/2 cups flour

1/2 tsp salt

1 cup cold butter (best frozen)

1/4 cup and 2 tbsp ice water

1 egg white


1. Before starting your crust it is best to put your butter in the freezer. Frozen butter makes better pastries and is easier to cut into flour for dough.

2. Whisk flour and salt in a large bowl.

3. With pastry blender cut in butter to flour mixture until mixture resembles course crumbs. (You will need to chop your refrigerated or frozen butter. The easiest way to deal with frozen butter is to use a cheese grater and grate your butter, the small flakes make it easy to blend. Your hands will get messy but that is part of the fun.

4. Drizzle 4-6 tablespoons of water over dough. Toss/Blend mixture with a fork to moisten adding more water a few drops at a time until dough comes together. (I wound up using all the water even from the melted ice. Dough will still be rather dry.)

5. Gently gather the crumbles into 2 balls and mold together. I wound up with some crumbles that were difficult to adhere to the ball but with patience I was able to form together. You can always add a few more drops if you need to but you don’t want the dough to be pasty.

6. Wrap balls of dough in plastic wrap and refrigerate for at least 30 minutes.

7. Remove balls of dough from fridge and roll out on lightly floured surface. I found it easiest to roll dough out between two pieces of plastic wrap (wax paper works great too) that way extra flour wasn’t needed. It also makes transferring the dough to a pie plate easier.

8. Put bottom crust in pie plate. Whisk egg white in a bowl and then brush onto bottom crust. This prevents your crust from becoming mushy. Poke bottom crust with fork.

9. Add filling and top with second crust. Brush top crust with egg white.

*If you are making two chicken pot pies you need to double the crust recipe above so that you have 4 balls of dough.



  1. Brandi · January 16, 2013

    just wanted to say thank you. never made chicken pot pie before and wow it was gone that night. It was so good that my BF asked a couple days later if I would make it again for supper. LOVE IT!

  2. Pingback: how far a roast chicken can go « { c is for cindy }
  3. Kristine · January 31, 2011

    oops…meant sometimes with turkey…

  4. Kristine · January 31, 2011

    Have made this quite a few times now…sometimes with chicken. Turns out perfect every single time. Thank you! My family LOVES it!!!

  5. Desiree · October 19, 2010

    just wondering the measurements of your pie dish?

  6. Sheila · December 7, 2009

    TI just got this out of the oven. It is the greatest chicken pot pie recipe! My family will be thrilled. Serving with homemade biscuits. Always a hit.

  7. Dave · October 7, 2009

    Always a Valerie in the crowd.

    • Desiree · October 19, 2010

      HAHAHAHAH! Dave comment was so simple yet made me burst out laughing! even though it was written a year ago.. on a side note.. this pot pie is amazing!

  8. Valerie · February 24, 2009

    Far better than this recipe is one at Epicurious called Chicken & Fall Vegetable Pot Pie with Herb Crust. It is the Supreme recipe for Chicken Pot Pies, and uses no frozen veg (although you can if you must) and you can use most any vegetable. I use carrots, fresh green beans, red potatoes, chard and definitely lots of the leeks and shallots, as well as all fresh and natural herbs. The recipe also does not use bouillon as the stock for the gravy is very flavorful without it. The herb crust is amazing! I have served this several times to family and a couple of social gatherings and everyone has loved it. It is lots of work but more than worth it and I always double the recipe and freeze one so it really makes it worth the time.

  9. Melissa from Pittsburgh · January 19, 2009

    I’d like to link to this post (already did it but if you want me too I can remove it). This was awesome (I used turkey) and now I just can’t wait to have this for dinner. I cooked many meals yesterday that we will eat this week.

    I’d also like to put this on my recipe blog – let me know if there are issues.

    Thanks so much.

  10. Boyd Hemminger · October 17, 2008

    Now Amy can’t say she hasn’t made the Chicken Pot pie. She did it!! And is it good? She makes amazing Chicken Pot pie now.

  11. Andrea · October 12, 2008

    I made a pot pie using your sauce recipe last night, and it was wonderful! My husband said it was the best pot pie he’s ever had in his life; that’s saying a lot, considering that his grandmother makes one after Thanksgiving every year. :)

    Thanks for sharing your recipe – it was fantastic.

  12. journeytocrunchville · October 12, 2008

    Mike and I were thinking when we were eating it that it would be the perfect meal for when our families get together and that we thought both of you would like it. If you don’t make it before then I’d be happy to make it for all of us when we get together soon. :)

  13. Amy Reid · October 11, 2008

    This looks good. I think I’ll try it soon. Dave loves it but we never have it. I never think of it. Thanks!


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