Classic Chicken Pot Pie: Comfort Food At Its Best!

Soothe your soul with this comfort food favorite! Store-bought crust makes it super easy.

Vegetarian cuisine - Pot pie

Classic Chicken Pot Pie

Course Dinner
Cuisine American


  • 3 cups  shredded cooked chicken (rotisserie chicken works well)
  • 1 bag frozen mixed vegetables–cooked just short of fully cooked according to package directions.
  • 1 sweet potato, peeled, chopped and steamed until just cooked.
  • 1/3 cup  butter
  • 1/3 cup  onion, chopped
  • 1/3 cup  all-purpose flour
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  black pepper
  • 1 3/4 cups  chicken broth
  • 2/3 cup  milk
  • 2 premade pie crusts


  • Preheat oven to 425°F.
  • Place one pie crust in the bottom of a 9-inch pie plate.
  • In a large bowl, combine the chicken, cooked vegetables, and season to taste. Set aside.
  • In a saucepan over medium heat, cook the onions in the butter until soft and translucent.
  • Stir in the flour, salt and pepper. Slowly stir in chicken broth and milk.
  • Simmer over medium-low heat until thick. Remove from heat, pour over the chicken and vegetables and mix well.
  • Pour mixture into the prepared pie shell and add top crust.
  • Cut away any excess dough and seal the edges. Make several small slits in the top to allow steam to escape.
  • Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
  • Cool for 10 minutes before serving.
Keyword Chicken Pot Pie, Classic Chicken Pot Pie

*You can also make them in individual ramekins, pie-in-a-jar-sized jars, or in any oven-safe baker you choose—simply cut the pie crust to fit the baking dish.

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Susan Shanagan

Susan Shanagan lives in Northwest New Jersey. She is a food aficionado who loves to cook and experiment with delicious ingredients.

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States celery peas an carrots fresh but recipe calls for frozen mixed vegs they dont have celery an add freen beans an corn!


Instructions on making the pastry crust would have been more helpful

Sandi Duncan

Hi Paul, the author suggests using the pre-made store bought ones, but if you want to make your own crusts, that works too.


Nutrional information would be helpful

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