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Chicken Pot Pie

Chicken Pot Pie

A true classic, with a flaky, buttery crust, creamy sauce and a hearty mix of chicken and vegetables. A great meal for busy families and comfort food seekers alike.


Crust (Will need to make two, one for top of pie)

  • 1 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup butter, chilled and diced
  • 1/4 cup ice water


  • 1/3 cup butter
  • 1/3 cup onion, chopped
  • 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 3/4 cups chicken broth
  • 1/2 cup milk
  • 2 1/2 cups cooked chicken, shredded
  • 2 cups frozen mixed vegetables, thawed



  • Combine flour and salt in a large bowl.
  • Cut in butter until mixture resembles coarse crumbs.
  • A tablespoon at a time, stir in water until mixture forms a ball.
  • Wrap in plastic and refrigerate for 4 hours or overnight.
  • Repeat the process to make the second crust.
  • After refrigeration, roll one of the doughs out to fit a 9-inch pie dish.
  • Place crust in the pie dish.
  • Press the dough evenly into the bottom and sides of the pie plate.
  • Roll out the second crust.
  • Save the second crust for the top.


  • Preheat oven to 425°F.
  • Melt butter over medium heat in a medium saucepan.
  • Add onion; cook 2 minutes, stirring frequently, until tender.
  • Stir in flour, salt and pepper until well blended.
  • Stir in broth and milk, slowly, cooking and stirring until bubbly and thickened.
  • Stir in chicken and mixed vegetables.
  • Remove from heat. Spoon chicken mixture into crust-lined pan.
  • Top with second crust; seal edge and flute.
  • Cut slits in several places in top crust.
  • Bake 30 to 40 minutes or until the crust is golden brown.
  • If browning too quickly, cover crust edge with strips of foil.
  • Let stand 5 minutes before serving.


Use premade boxed crust for a quicker take on this recipe.

Inspired by and adapted from: Pillsbury