A simple chicken pot pie that is mostly from scratch but “semi-homemade” due to the crust. Just follow these easy step by step photo instructions for the best results. You can do this.
Editor’s Note: Originally Published May 10, 2012. Updated with expanded text with a discussion of options and updated photos. This is technically a new post since due to a server error the original was corrupted.
This is a simple old fashion style pot pie. The basic recipe that you can modify for your needs. Don’t feel you need to do this exactly like I did. Make it a turkey pot pie with leftover turkey. Add more veggie or make your own crust. Or spice to your taste.
I take requests especially if they come from my wife. Chicken pot pie is one of her favorites, and we had several packages of Pillsbury pie crusts left.
I researched many recipes for this but none really did it for me. For example, the ATK (American Test Kitchen) recipe has 25 ingredients. I have 10. Guess which one has less work?
This is an “everyday” type recipe for a family, not company. But a very solid 4. Much better than you will get in most places. It’s got a great taste that warms to the bone.
Recipe Tips for Simple Chicken Pot Pie
There are lots of things you can vary in this recipe. But my method is very simple with great results.
The pie crust can be homemade, but that takes this recipe from easy to moderately hard for most people. But since you need the crust to cover the top, the refrigerated version works very nicely.
The Chicken can be the cubed skinless boneless chicken breasts that I used, but thighs would be fine. Precooked chicken works but mix it in at the point of adding with the veggies.
You can also use turkey and make a turkey pot pie instead.
The Sauce/Gravy really should be homemake. The premade gravy is disgusting. Homemade is so much better and is very easy to do. For more information on homemade gravy see How To Make Gravy at Home.
The Veggies can any of your choice but you need about 2 cups total so mix and match what you want. Potatoes and mushrooms are commonly added.
Be sure to cut the carrots thin. Quarter inch is just about right. Thick will not be cooked well. Also, if you use potatoes, they need to be small cubes.
You can use frozen mixed veggies if you want.
If you want to be a little fancier, add some rosemary or other spices.
Preheat oven to 425. Dice one small or 1/2 medium onion and two carrots. Try to keep the carrots no thicker than 1/4 inch.
Clean and cut two skinless boneless chicken breasts into 1/2 to 3/4 inch cubes. If you have one of those huge breasts, one will do.
Use a large pan over medium-high heat with 2 teaspoons oil. Add chicken and the onion. Cook until onion is clear and chicken can be easily broken with a wooden spoon. About 10 minutes.
While chicken cooks, mix 1/2 cup milk with 1/3 cup of flour and mix well either in a bowl with a whisk or a Tupperware shaker.
When the chicken is cooked, move it to a bowl and set aside. Leave as much of any liquid in the pan, and the onion doesn’t matter if it stays with the liquid.
Add one 14 oz can chicken broth, 1/2 tsp salt, and 1/4 pepper. Bring to a boil over medium-high heat then decrease to medium.
Slowly add the milk/flour mixture while continuously whisking. Continue to whisk until thickened about 2-3 minutes.
Add the chicken and veggies to the gravy and simmer while you get your pie crust ready if not done already.
Add the mixture to the pie crust.
Cover with a second crust.
Pinch the edges together and vent.
Bake and after about 20 minutes protect the edge of the crust with aluminum foil to prevent burning.
Bake for about total 40 minutes until golden brown. Let sit for 5-10 minutes before serving.
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Originally Published May 10, 2012.