Chicken Pot Pie

Is there a more comforting dish than Chicken Pot Pie? It is one of our favourite comfort dishes around here. Flaky, buttery pie crust enveloping a creamy, savoury filling. Herbs, vegetables and chicken.

As far as comfort meal goes, pot pies have to be one of the best cozy meals out there! I absolutely love eating them and a homemade version is easily the most delicious version there is!

Chicken pot pie has always been a special meal for me. Growing up we didn’t eat it very often so when we did, it was truly special. We would devour it!

From the golden, flaky crust to the creamy, savoury filling, there is truly no better contrast in textures and together they make the most delicious bite!

Sliced Chicken Pot Pie in a pie dish and a slice plated.

A while back, I posted a recipe for a healthier chicken pot pie soup. It’s delicious and definitely hits the spot, but sometimes, darn it, you just want the buttery crust! Today is one of those days.

I used a homemade crust to make this but a store-bought crust does the trick. I often use a store-bought crust but I happened to have some pie dough in the freezer from my last baking adventure and so I used that up. The recipe is easy to make once the pie crust is taken care of! And if you are using leftover chicken, a store-bought rotisserie chicken, or leftover turkey from your holiday dinner, the recipe becomes that much easier! I highly recommend making life easier every chance you get!

A freshly baked Chicken Pot Pie in a pie plate, unsliced.

Ingredients in Chicken Pot Pie

  • Butter
  • Flour
  • Onion
  • Frozen carrot, pea and corn mix (can use fresh instead)
  • Chicken stock
  • Milk
  • Cooked & shredded chicken
  • Seasoning: thyme, parsley, salt and pepper
  • 2 pie crusts (homemade or store bought)
  • Egg
Closeup of the golden crust on a chicken pot pie.

Serve up the pot pie with a fresh salad and enjoy!


You may also like:

Slow Cooker Chicken Pot Pie Soup

Sliced Chicken Pot Pie in a pie dish and a slice plated.

Chicken Pot Pie

Herbs and Flour
Flaky, buttery pie crust enveloping a creamy, savoury filling.
5 from 1 vote
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Dinner
Cuisine American
Servings 6 slices
Calories 530 kcal


  • 1/4 cup butter
  • 1/4 cup flour
  • 1 medium onion diced
  • 2 cups carrot, pea and corn mix
  • 1 1/4 cups chicken stock
  • 1 1/4 cups milk
  • 4 cups chicken shredded, cooked
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • 1 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 pie crusts (homemade or store bought)
  • 1 egg beaten


  • In a large skillet, melt butter over medium heat. Add the onions and cook until soft. Add the flour and cook, stirring.
  • Slowly pour chicken stock and milk, stirring. Add the cooked chicken and seasonings and bring to a simmer. Reduce heat and continue to simmer for 10 minutes, until mixture is thick. Turn off heat and allow to cool. Adjust seasoning as needed.
  • Preheat oven to 375. Add mixture into pie crust and cover with the other pie crust. Press the edges together to form a seam. Cut some slits into the top of the pastry to vent it and brush with the egg wash.
  • Bake for 35-40 minutes or until the pie turns a nice golden colour.


Calories: 530kcalCarbohydrates: 46gProtein: 17gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 81mgSodium: 845mgPotassium: 421mgFiber: 4gSugar: 4gVitamin A: 3510IUVitamin C: 9mgCalcium: 103mgIron: 3mg
Keyword chicken, chicken pot pie, leftover chicken, pot pie, rotisserie chicken, savory pie, savoury pie
Tried this recipe?Let us know how it was!


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