Old Fashion Chicken Pot Pie

posted by Andrea | 10/29/2010

Chicken Pot Pie is one of my all-time favorite comfort foods {kind of like chicken soup I suppose} and if you’ve never eaten pot pie made from scratch, you are really missing out!  REALLY.

This is one of those meals that doesn’t require any side dishes {hallelujah}. The meat, potatoes, and veggies are all there, inside a flaky pie crust. You can also forget the crust, put biscuits on top and serve it as a chicken stew. Either way, it’s a one-dish meal that goes from the oven to the table and even into the freezer if you want to make it ahead.

This recipe for Old Fashion Chicken Pot Pie is so easy to make and tastes 462 times better than any frozen, pre-packaged pot pie from the grocery store.  AND it makes 2 full 9″ pies, so you’ll have enough to feed a crowd — or for lunches and leftovers the rest of the week!


{Print this recipe}

  • 1 medium onion; diced
  • 3 cloves minced garlic
  • 7 c. chicken broth
  • 1 1/2 c. carrots; peeled & sliced
  • 1 1/2 c. potatoes; peeled & cubed
  • 1/4 c. butter
  • 1/4 c. flour
  • 1 5-oz can evaporated milk
  • 2 4-oz cans mushrooms; drained
  • 1 1/2 c. broccoli or other veggies
  • 3 c. cooked chicken; shredded (about 2 pounds  of boneless chicken breasts)
  • 1 t. basil, garlic powder, thyme, and poultry seasoning
  • Salt and pepper to taste
  • 2 15-oz. pkg. pie crust (4 crusts total)

I don’t know about you, but my biggest pet-peeve with frozen pot pies is the lack of meat. We are a big “meat family”, so I put a little extra meat in my pot pies! I usually grill about 2 pounds of chicken breasts and then shred them with a couple of forks to get nice big chunks of chicken.

You may add whatever vegetables your family likes {and you can probably even throw in a few that they don’t!}

Once you make the sauce {see directions below}, you seal it all into a delicious pastry and bake it for 50-55 minutes, which gives you just about enough time to clean up the kitchen and do a load of laundry:)


  1. Sauté onions and garlic in a stock pot
  2. Add broth, potatoes, and carrots. Simmer until veggies are tender.
  3. Drain veggies and save  ALL the broth. Set veggies and broth aside.
  4. Melt butter in your stock pot. Add flour and evaporated milk; whisk until thickened
  5. Add broth to milk mixture and continue stirring until thickened.
  6. Add chicken, herbs, salt, pepper, and all veggies (including mushrooms and broccoli) to broth mixture.
  7. Stir until heated through.
  8. Pour contents into two 9” pie plates lined with crust. Seal with top crusts and cut several slits for steam.
  9. Bake in a preheated oven (350 F) for 45-55 minutes.

When it’s finished baking, you should end up with 2 pies that look something like this. {I gave the other pie to a friend who just had a baby}

This was the first time I made chicken pot pie since last winter and oh, did it ever hit the spot!

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Filed under: Food

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  1. Sarah


    Hi there!
    Just making your pot pie and am excited for the results!
    I’m a novice cook so I have some specific questions
    1) what level do you heat your stove for cooking the carrots and potatoes? How long does it usually take?
    2) How long and at what level (high, med, low) do you heat the evaporated milk, broth mixture?
    3) When you say til thickened, how thick would you say?

    I know this is an older recipe, but maybe put It on your recipe(s) how long the entire recipe may take from start to finish (Including cooking of the veggies and thickening of the sauce)

    Everything you make is always delicious when I make it so I have no doubt this one will be just as good. Thank you for your time.


    Andrea Reply:

    Hey Sarah,
    Hope the pot pie turned out – it’s one of our most favorite meals ever!

    As an answer to your questions, I have purposely omitted those extremely specific details because there is no way I could accurately tell the masses how long or at what heat level to cook their veggies, etc.

    If your stove cooks hotter, you’ll probably want to boil on medium. If it cooks “cooler”, you’ll want to boil on high — for how long is completely up to your taste preferences. Do you like your veggies still quick crisp? or do you prefer them very soft? Just do a taste-test to see if they are “done” to your preference.

    Same with the thickness — if you like your gravy VERY thick, cook it longer. If you prefer it thinner, cook it for less time. Just use your own judgment and tastebuds and you should be just fine (and you’ll probably enjoy cooking much more than if you were trying to meticulously follow exact instructions!)


  2. Linda


    I made this for dinner last night. It did take a little longer than I anticipated, but I made my own pie crust and sautéed fresh mushrooms, so it was really my own fault. But I used leftover turkey from Thanksgiving and leftover evaporated milk from a corn casserole recipe from Thanksgiving, so I got rid of a couple of containers from my refrigerator. It was ABSOLUTELY DELICIOUS! I made a few in ramekins for later this week, served last night’s in bowls right out of the pot and plopped a disk of baked pie crust on top of each bowl. I had plenty left over, which I put in a container for the freezer for another time. Tonight I’m tackling your chicken enchilada recipe to use up some cooked chicken that has been languishing in my freezer for far too long. Thank you for posting doable recipes for real people! I’m excited by my first attempt at freezer cooking and look forward to having some premade meals in my freezer heading into the busy holiday season.


    Andrea Reply:

    Glad you liked the pot pie — and glad you’re getting into freezer cooking. If you do it right (just a few meals here and there) it really shouldn’t be overwhelming at all and it will save you SO much time and stress later on!


  3. Elizabeth


    Any idea of how you would make this with a bisquit topping? Would you crumble uncook bisquit on top of the mixture and put in oven?


  4. Tara


    I had trouble getting the top pie crust on???? Did you prebake the crust you put on top? I want to try again with leftovers from Thanksgiving.
    Thank you!


    Andrea Reply:

    Nope, this is just like any other two-crust pie. Put the bottom crust in, fill it up, put the top crust on top. Not sure what other tips or instructions to give — and I’ve personally never had an issue with this.

    The only thing I can think of is that you are filling to pie too full???

    Either way, if it tastes good, who cares what it looks like, right!! Happy Thanksgiving!


  5. Carla


    Thank you! This is the second time in a week and a half that I’m making this! Everyone loves it. I use leftover chicken from a Costco rotisserie chicken we had earlier in the week, and add leftover vegetables. My pie pans must be smaller than yours, so we actually can get 3+ pot pies out of the recipe!


  6. Sarah


    This sounds great! I just wish there was a way to get around the “cooked chicken” part just to save time. I mean…cook the chicken in oder to cook it.


    Andrea Reply:

    Sarah, every casserole-type recipe I’ve ever made requires fully cooked meat… so I guess I’m just used to ALWAYS have a large amount of cooked ground beef, ground turkey, and shredded chicken in freezer containers. If you didn’t cook the meat prior to baking it in the oven, it would be completely raw — or everything else would be WAY overdone.

    if you get in the habit of cooking large batches of meat and freezing it, these types of recipes are super simple to put together — and yes, really yummy!


    Sarah Reply:

    I would love to do all the freezer cooking, but alas I don’t have the freezer space some have the luxury of having. It’s not typical to do that here in Germany and when I talk about it, the Germans think I am crazy. When we got our new fridge with freezer last year with 98 liters of freezing space, I felt like a kid at Christmas. We just don’t have the room for such a freezer and the energy for it would cost way too much, that’s why this (for me) typical American idea that everyone has a deep freeze (we had two while growing up and my grandparents have 3 – they are farmers – meats and everything), is now for me a luxury.

    I love reading your posts Andrea. Thanks for your reply.


    Andrea Reply:

    ah, that does make a difference. one thing to think about, you could freeze 1-cup portions of cooked meat in zip top bags and lay them flat. they would almost take up no room and you could have the best of both worlds 🙂 If that doesn’t work, then I’ve got nothing for you!


    Diane Reply:

    Sarah< can you get a cooked chicken at the grocery store? A rotisserie
    chicken should work great. I am making this tonight.


  7. Brandi Clevinger


    I tried this last weekend and loved it! I used sweet potatoes instead of potatoes and still tasted great!!

    I loved the inside so much that I made another batch, but didn’t put it in a pie. We ate just the insides and had a side of biscuits. It was so delicious! We call it our chicken pot pie-less!

    Thanks for a great recipe!!


  8. Lora


    Looks yummy! I will need to try it soon. 🙂 Whenever I make pie crusts I always make several at the same time to freeze. I freeze them in discs and they thaw quickly and taste great!


  9. Jaclyn VanderVeen


    Hi – i heard you speak at ridgepoint last week : ) and made your chicken pot pie today. Can you put it in the freezer uncooked? or cook it first, then freeze? How do you thaw/recook it? thanks! really enjoying your site!


    Andrea Reply:

    I usually just freeze the filling and then when it’s time to eat, I simply dump the defrosted filling {I pull it out of the freezer in the morning} into an unbaked pie shell… then bake.

    One thing I should mention though is that sometimes, potatoes don’t freeze wonderfully — they get a little mushy. This usually doesn’t stop me from freezing them though 🙂 I just wanted to let you know!


  10. Jennifer


    I just tried this tonight and it was delicious. I made it single crust on top to make it lower carb (trying to avoid a second round of gestational diabetes) and it was still great, and my husband and son loved it too. Thanks!


    Andrea Reply:

    Thanks for letting me know Jennifer!
    Glad your family liked it — and that you could alter it to fit your low-carb diet!


  11. Mary Joy @Seeds of Encouragement Sewn with Grace


    Oh yummy!!!! That looks wonderful!!! Just found it and am looking forward to making it for my family sometime this week. Love it!


    Mary Joy


  12. Marni


    It looks like I just found a new favorite for my reader! YUM!! I have been wanting Chicken Pot Pie and I’ve never had or made homemade. That might be on the agenda.

    Come and visit my Organized Mess, will ya? I have some good recipes to post in the next few weeks too! “Stew Good to Resist” and some Ricotta Pasta Shells with Homemade Marinara. Mmmm…


  13. Lisa


    What a beautiful pie. That filling sounds delicious. By the way, I’m holding a CSN giveaway on my blog and you’re welcome to come by and enter. http://sweet-as-sugar-cookies.blogspot.com/2010/11/45-csn-giveaway.html


  14. Sarah's Deals


    I’m positively drooling over this recipe! Thanks so much for linking up to Recipe Roundtable!


  15. mandi@itscome2this


    Yum! I love chicken pot pie & your recipe looks delish! Pretty too:)