Old Fashioned Chicken Pot Pie Recipe

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Assemble And Bake The Pies:

Old Fashioned Chicken Pot Pie Cooked in an Iron Skillet with Homemade Crust and Delicious Fruit Tart
  • Roll the pie crust dough out into a rectangular shape slightly larger than the baking dish, about 10 by 14 inches .

    Pour the chicken mixture into the dish, then cover it with the crust. Using your thumb and forefinger, crimp the dough around the edges so it forms a pretty pattern. With the tip of a paring knife, make a couple of slits in the top of the crust so steam can escape during baking. Brush with the cream. Bake until the top of the pastry is golden all over and the filling is bubbling hot, about 35 minutes. Let cool for a couple of minutes, then serve.

Can You Freeze Chicken Pot Pie

You have a couple options here. You can freeze the filling itself and trot it out when you want to make chicken pot pie. Or you can make an entire chicken pot pie and freeze it whole. Just let it cool first. When youre ready to make it, you should defrost in your fridge the night before and just follow the baking instructions below.

Amish Chicken Pot Pie

  • 2 cups peeled and diced potatoes
  • 1 1 /4 cups sliced carrots
  • 2 /3 cupschopped onion
  • 1 cupbuttersoftened
  • 1 3 /4 teaspoons salt
  • 1 /4 teaspoon black pepper
  • 2 tablespoonschicken soup base
  • 3 cups chicken broth
  • 1 1 /2 cupsmilk
  • 4 cups cubed cooked chicken
  • 1 cup cup fresh or frozen peas
  • 2 pie shells, homemade or store-bought

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Easy Chicken Pot Pie Recipe Variations

  • If you don’t want to use the store-bought pie crust, you can prepare your own homemade pie crust to use with this recipe.
  • Top the pot piewith puff pastry instead of pie crust by following these instructions.
  • For an old fashioned chicken pot pie with a double crust , follow these instructions.
  • Use leftover turkey instead of chicken.
  • Add different vegetables to the filling, such as frozen mixed vegetables, frozen corn kernels, or crisp-tender steamed broccoli.
  • Season the filling with fresh or dried herbs such as thyme, parsley, oregano, rosemary, or chives. Garlic powder would also be a great addition.
  • Brush the top of the crust with an egg wash for an even deeper brown color and a bit of shine.
  • Turn this recipe into individual chicken pot pies! You can divide the filling evenly among individual ramekins or oven-proof bowls and cut the pie crust to fit over each smaller dish. You may need to use 2 pie crusts, since you are cutting the dough and will likely have some waste from the scraps. The baking time will remain about the same.

Old Fashioned Chicken Pot Pie


Chicken pot pie makes me melt.

Not like thats uncommon or anything. I think everyone liquefies into a pool of happiness when they encounter creamy chicken inside of a flaky pie crust.

But for me, food is about memories.

The bites and aromas that enchant me the most are those that trigger something familiar. And everyones flavor inventories are undeniably unique.

If you grew up in a Southern family, the buttery perfume of biscuits rising in the oven might make you cry. If you were a city kid, the sizzling sounds of pepperoni and the smell of dough charring in a wood-burning oven will probably pull you straight back to your childhood.

For me, is one of those dishes that draws me right back home. But not for the reason you may think.

Ironically, my dad, the highly skilled head chef in our family, never made it at home.

His love for cooking inspired mine, and together we would create luscious crab cakes, grilled lemony swordfish, rosemary garlic chicken, and more.

But never chicken pot pie.

My fixation with this flaky-crusted savory pie actually came from a fast casual chain restaurant. With a drive-thru, nonetheless.

Weird, I know.

Although I grew up in a very food-centric family where everything was made from scratch and prepared with love, many of my fondest food memories came from random edible experiences outside of our house.

My mom would pick me up every day after school, and along with that typically came a mid-afternoon meal.

Youll thank me.

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I Would Nap In This Pot Pie

Creamy chicken soup nestled inside of a flaky, golden pie crust? Sign me up. I cant imagine a better way to spend an afternoon than building a masterpiece that I get to eat.

Looking for ways to enhance this old-fashioned classic? Be inspired by our from-scratch creamy mushroom sauce and add some meaty shiitakes or cremini mushrooms into the mix.

You can also consider changing up the herbs, or stirring in some spinach for an added boost of nutrition.

Better yet, why not just cook all of the filling in the slow cooker for a truly easy, no-fuss version? Just serve with your favorite baked biscuits on the side!

For that will make you want to lick the plate, check out these soothing eats:

Chicken Pot Pie Recipe

by John Kanell

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Made from scratch, this classic Chicken Pot Pie has a buttery flakey double crust with a creamy chicken and vegetable filling. Its the ultimate comfort food that the entire family will love. Give leftover chicken in your fridge a refresh with this delicious homemade pot pie.

There is nothing more comforting than a big slice of pot pie. Whether its on a chilly day or when Im just craving a classic old-fashioned, traditional recipe, this easy chicken pot pie recipe is perfect. Loaded with flavor, this recipe is excellent if you have leftover chicken or vegetables in the fridge that need to be used.

This pot pie recipe is surprisingly simple to throw together. It starts with my delicious homemade pie crust, and its filled with an easy-to-make chicken and vegetable mixture then baked to golden perfection. Dont have chicken? Try my Turkey Pot Pie instead!

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A Thick And Creamy Filling

The ideal consistency of your filling when you’re cooking it on the stovetop and before going into the pot pies should be creamy and thickened. It will thicken a little more in the oven as the pot pies bake, so at this point, you want it to be slightly less thick than the finished dish.

If at this point your filling seems soupy, like heavy cream, let it simmer until it thickens up enough coat the back of a wooden spoon. If it seems like it’s not thickening up as fast as you like, scoop out about 1/4 cup of the sauce, whisk in a tablespoon or two of flour until no more lumps remain, and then whisk this mixture into the skillet.

If it seems like the filling thickened up too much and it starting to seem stiff, then whisk in a little broth or water to thin it out again.

What Makes This Old


The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Old-fashioned Chicken Pot Pie.

Ready to make this Old-fashioned Chicken Pot Pie Recipe? Lets do it!

Oh, before I forgetIf youre looking for recipes that are simple to follow, then weve got your back. With over 55,000 recipes in our database, weve got the best recipes youre craving for.

3 tb Butter Or Margarine3 tb Flour Unbleached1/4 c Green Onion Chopped1 Env. Vegetable Soup Mix *2 c Milk2 c Chicken Cooked And Cut Up10 oz Broccoli Spears Frozen, **1/4 c Parmeasan Cheese Grated1/8 ts PepperPastry For Single Crust Pie1 Egg Yolk Large

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Roll Out The Pie Dough And Cover The Chicken Mixture

Thankfully, there’s no need to make your own pie crust with Dalton’s store-bought hack. All the same, you’ll want to roll the dough out to fit over your pie dish. Make sure to lightly flour the surface you’re using to prevent sticking. When you’re satisfied with the size, place the crust over the chicken mixture in the pie dish. Carefully crimp the edges and press it against the sides of the pie dish to create a seal. With a small knife, cut a few slits in the top of the crust so that steam can escape as the filling heats up. Finally, using a pastry brush, paint the top of the crust with the beaten egg wash.

Related: How To Cook A Whole Chicken In The Slow Cooker

Add the vegetable & chicken mixture to your premade pie crust.

Kitchen Tip: If you are using the roll-out pie crust variety, let the crust sit out for a little while to warm up before unrolling or it will tear.

Place the top crust over the veggie & chicken mixture.

Pinch the edges together and seal up any tears in the top of the crust. Remember it doesnt have to be pretty to taste amazing at the end!

You can make fancy designs with a knife on the top crust at this time if youre creative like that. Your family will be super impressed

Bake for 30-40 minutes or until the crust is golden brown.

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Stir In The Chicken And Vegetables Then Transfer To A Baking Dish

It’s now time to add all of the goodies into the creamy sauce you’ve just prepared. Stir in 2 cups of shredded cooked chicken and another 2 cups of frozen mixed vegetables. You don’t have to thaw the vegetables entirely, but make sure to mix them into the sauce evenly. Finally, stir in the cooked cubed potatoes, distributing them throughout. Transfer the contents of the pot into an 11×11-inch baking dish, spreading the filling to fit the dish.

Tips From The Pillsbury Kitchens

  • tip 1 Make a foil collar to protect the edges of the pastry from overbrowning. Place strips of foil to cover crust during the last 15 or 20 minutes of baking.
  • tip 2 A standard 9-inch glass pie plate works best for this recipe.
  • tip 3 The only complicated part of making a pot pie is the pastry. By using a refrigerated dough youre left with making a quick, savory gravy that can be filled with leftover cooked chicken, turkey, or ham and a good handful of veggies. A dash of poultry seasoning or some finely chopped fresh sage will enhance the flavor of the sauce.
  • tip 4 To Make Chicken Filling Ahead: prepare as directed in recipe. Spoon into airtight container cover. Refrigerate up to 1 day. To bake, pour filling into 2-quart saucepan, heat over medium heat 5 to 6 minutes, stirring frequently or until thoroughly heated. Assemble, fill and bake pie as directed in recipe.
  • tip 5 To Freeze Chicken Filling: prepare as directed in recipe. Cool, uncovered in refrigerator 30 minutes. Spoon mixture into 1-gallon freezer food storage plastic bag, leaving 1/2 to 1-inch at top of bag for expansion seal. Freeze up to 1 month. To bake, thaw mixture overnight in refrigerator. Pour into 2-quart saucepan, heat over medium heat, 5 to 6 minutes, stirring frequently or until thoroughly heated. Assemble, fill and bake pie as directed in recipe.

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What You Need To Make This Recipe

Pie crust while you can use store-bought pie crust, I love using my homemade pie crust. Its so buttery and flakey! Either way, make sure to thaw the crusts before using them so they can roll out easily.

Chicken if you do not have a leftover roast chicken, you can buy a rotisserie chicken to shred.

Chicken broth use low sodium chicken broth so that your pot pie does not come out too salty. If you only have regular chicken broth, you should decrease the salt added to the filling.

Flour dont skip the flour! The flour will help thicken your filling and provide a rich, hearty flavor. You can use whatever flour you have on hand.

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Chicken Pot Pie Ingredients

  • Chicken With rotisserie chicken ready to go, youll make chicken pot pie even easier! Otherwise, cooked chicken breasts work perfect.
  • Frozen peas and carrots Frozen veggies have the same nutrients as fresh but peas and carrots are so much easier to work with frozen.
  • Pie crust A ready-made chicken pot pie crust or even puff pastry makes it even faster to get dinner on the table. Read the ingredients and youll see ones that are fresh and free of artificial ingredients. If you have some time, use this homemade chicken pot pie crust recipe.

Tips From The Betty Crocker Kitchens

Good old Fashioned Homemade Chicken Pot Pie !!!!
  • tip 1 For a pretty finish to the crust, brush it with an egg wash and sprinkle lightly with a coarse salt.
  • tip 2 Use the small cutters to create steam vents in the top crust or just cut slits in the pastry with the tip of a paring knife.
  • tip 3 For a lump-free white sauce, use a medium wire whisk to stir in the flour and then to constantly stir the sauce as you pour in the broth and milk.
  • tip 4 To roll the pie crust rounds into a square, place the pastry on a lightly floured counter, pastry cloth or sheet of parchment paper. Then, carefully press the pastry into more of a square shape before rolling it into a 13-inch square. next, fold the dough in half and lay it into half of the baking dish. Finally, unfold it and gently press it into the corners of the pan to create the bottom crust, being careful not to stretch it. The dough should extend just a little over the edges.
  • tip 5 Swap in 1 1/2 cups of any frozen vegetable combo for the peas and carrots, slicing larger pieces into smaller pieces so they blend more evenly in the sauce.

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Gather Up The Ingredients For This Old Fashioned Chicken Pot Pie

Before you can start cooking your old fashioned chicken pot pie, you’ll want to make sure that you have the right ingredients. For starters, you’ll need butter and all-purpose flour, along with minced garlic, salt, white pepper, and Italian seasoning for added flavor. You’ll also want milk, water, and a chicken broth cube. “If you want to be a little more decadent you could also substitute half the milk with cream,” Dalton suggests.

It isn’t a chicken pot pie without chicken, so you’ll also need some shredded, cooked chicken a great opportunity to use up leftovers. Next, be sure to have some frozen mixed vegetables on hand, along with cooked, peeled, and cubed potatoes. To keep things simple, Dalton uses refrigerated pie crust. And finally, to add a shiny finish to your pot pie, you’ll need an egg wash simply beat the egg before brushing it on top of the crust. “I love how you can make a really hearty pie without making the pastry from scratch,” Dalton remarks of the simplicity of using a store-bought crust.

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