Chicken Pot Pie

Chicken Pot Pie

This chicken pot pie recipe is easy, tasty and a good way to use leftover chicken (or turkey). It can also be made ahead and frozen.
Course Main Dish
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 30 minutes
Servings 8 servings


  • 1 c. diced peeled potatoes
  • 3/4 c. sliced carrots
  • 1/2 c. butter, cubed
  • 1 small onion, chopped
  • 1/2 c. all purpose flour
  • 3/4 t. salt
  • 1/2 t. dried thyme
  • 3/8 t. black pepper
  • 1 1/2 c. chicken broth
  • 3/4 c. milk (any type, skim works fine)
  • 2 c. cooked chicken, cubed (you can use turkey too)
  • 1/2 c. frozen peas
  • 1/2 c. frozen corn
  • 1 package refrigerated pie crust


  1. Preheat oven to 425.
  2. Place potatoes and carrots in medium saucepan; add water to cover.
  3. Bring to a boil. Reduce heat, cook covered, 8-10 minutes or until crisp-tender. (Check after about 5 minutes. These cook pretty fast and you don't want them to get mushy.) Drain.
  4. In a large skillet, heat butter over medium-high heat.
  5. Add onion. Cook and stir until tender.
  6. Stir in flour and seasonings until blended.
  7. Gradually stir in broth and milk. Bring to a boil, stirring constantly. Cook and stir 2 minutes or until thickened.
  8. Stir in chicken, peas, corn and the potato mixture. Remove from heat.
  9. Unroll a pastry sheet into a 9-inch pie plate. Trim even with rims.
  10. Add chicken mixture.
    Chicken Pot Pie
  11. Unroll remaining pastry sheet and place over the filling. Trim, seal and flute edges. Cut slits in the top.
  12. Bake 35-40 minutes or until crust is lightly browned. (I usually check it around 25 minutes to make sure the edges aren't getting too dark. With my oven, the back side browns faster so I rotate it after 25 minutes.)
  13. Let it stand 15 minutes before cutting (if you can wait that long).

Recipe Notes

You can cover and freeze the unbaked pie.  To use later, remove from the freezer 30 minutes before baking (do not thaw).  Preheat the oven to 425.  Place pie on a baking sheet and cover the edges loosely with foil.  Bake for 30 minutes.  Reduce oven setting to 350.  Bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165.

Recipe from Taste of Home