Easy Chicken Pot Pie Recipe

by Friend Recipes

There’s nothing quite like a Chicken Pot Pie, am I right? It’s the perfect comfort food and so easy to make at home. In this article, I will teach you how to make the best Chicken Pot Pie recipe. This recipe is based on my grandma’s recipe, which is the best one I’ve ever tried. It’s easy to follow, and the result is delicious. Let’s get started!

What Ingredients Do You Have Recipes?

There are a few key ingredients that make a great Chicken Pot Pie. The first is, obviously, chicken. I like to use boneless, skinless chicken breasts. They cook quickly and stay moist. The second is vegetables. You can use anything here, but I prefer a mix of carrots, peas, and potatoes. They add sweetness and crunch to the dish. The third is a roux. This thickens the sauce and gives it that classic Pot Pie flavor. I usually make mine with butter, flour, and milk, but you can use any milk you want—even soy milk if you feel adventurous.
And the fourth is, of course, pie crust. I like to use a store-bought crust for this one, but if you’re ambitious, you can always make your own.

What Are Cooking Instruments?

I love cooking chicken pot pie. There’s something about the smell of it cooking in the oven that makes my house feel warm and cozy. And the great thing about this recipe is that you can use whatever ingredients you want. You can make a delicious pot pie if you have some chicken, potatoes, and carrots.
I like to use a cast iron skillet when it comes to cooking instruments. It gets boiling and cooks the chicken and vegetables evenly. But if you don’t have a cast iron skillet, any oven-safe pan will do.

What Is Cooking Time?

I like to give my Chicken Pot Pie an excellent long cook time—about an hour and a half, covered in the oven. This allows the flavors to meld together and develop a deep, rich flavor. Of course, you can always cook it faster in a hurry. Make sure your chicken is cooked before you take it out of the oven.

Easiest Way to Make the Best Delicious Chicken Pot Pie Recipe

I believe the best way to make a delicious Chicken Pot Pie is to follow a recipe closely. That’s why I’m going to share my recipe with you, and I promise you it will be the best you’ve ever had. Now, let’s get started. The first step is to gather all of your ingredients. This includes chicken, carrots, peas, butter, onion, flour, milk, salt, and pepper.
In a large pot or Dutch oven, melt butter over medium heat. Add onion and sauté until translucent. Add flour and continue cooking for another minute or two. Whisk in milk and continue cooking until the mixture thickens and comes to a boil. Add salt and pepper to taste.
Add chicken and vegetables to the pot and stir until everything is coated in the gravy. Pour mixture into a 9×13 baking dish and top with pie crust. Bake at 425 degrees Fahrenheit for 25-30 minutes or until the crust is golden brown. Enjoy!


There’s nothing quite like a delicious Chicken Pot Pie, and once you learn how to make this classic dish, you’ll be able to impress your friends and family with your cooking skills. If you walk through the recipe step-by-step so that you can make the best Chicken Pot Pie you’ve ever tasted.

Chicken Pot Pie recipe

Recipe by Alexandra Jo


Prep time


Cooking time




  • 1/3 cup butter;

  • 1/3 cup all-purpose flour;

  • 1/3 cup chopped onion;

  • 1/2 teaspoon salt;

  • 1/4 teaspoon pepper;

  • 1 3/4 cups chicken broth;

  • 2/3 cup milk;

  • 2 1/2 to 3 cups cut-up cooked chicken or turkey;

  • 1 box (10 oz) frozen peas and carrots;

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box;


  • In a 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat;
  • Heat oven to 425°F. Roll 1 pie crust into a 13-inch square. Ease into an ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish;
  • Roll the remaining pie crust into an 11-inch square. Cut out designs with a 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on the top crust. Turn the edges of the pie crust under; the fluted edge.
  • Bake for about 35 minutes or until golden brown.


  • 562.1 Calories, 32.6g Total Fat, 20.3g Protein, 47.7g Total Carbohydrate, 4.0g Sugars

You may also like

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy

Send this to a friend