baked chicken pot pie on a blue edged ribbon plate on a table with a fork

Classic Chicken Pot Pie

A satisfying cool weather comfort food this chicken pot pie is a classic family dinner that will please the pickiest eater! Perfectly seasoned chicken that has been cooked until fork tender then added to savory cooked potatoes and carrots in a cream sauce then baked in a pie crust until golden brown. A great budget friendly meal that can use up the leftovers in your fridge! #mondayismeatloaf #chickenpotpie
Course Main Course
Cuisine American
Keyword chicken pot pie, comfort food, sunday dinner
Prep Time 1 hour 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour 50 minutes
Servings 8 servings
Calories 434kcal
Author Tina


  • 2 refrigerated pie crusts

For the chicken

  • 3 boneless, skinless chicken breasts
  • 1 tsp chicken bouillon cube(1) or paste
  • 1/2 tsp white pepper
  • 1/4 tsp black pepper
  • 1 tsp onion powder
  • 1/2 tsp garlic salt
  • 1 Tbsp parsley
  • 1/8 tsp cayenne pepper

For the vegetables

  • 4 Yukon Gold Potatoes diced
  • 4 carrots sliced
  • 1 tsp chicken bouillon cube (1) or paste
  • 2 celery stalks sliced
  • 1 large onion diced
  • 1 cup frozen peas

For the sauce

  • 4 Tbsp unsalted butter
  • 1/3 cup flour
  • 3 cups unsalted chicken broth or enough to get to a smooth consistency
  • 3/4 cup milk
  • 1/2 tsp seasoned salt

Egg Wash

  • 1 egg beaten


  • Add the chicken breasts to a large pot, and cover with water. Add all the seasonings and ingredients from the ingedient group 'For the Chicken' to the pot. Bring to boil, then simmer until the chicken is cooked through and tender. Typically 45 minutes to one hour. Once cooked, dice the chicken into bite size pieces.
  • Add the potatoes and carrots to a medium saucepan with the chicken bouillon. Salt and pepper to taste. Cook until done, or about 20-30 minutes then drain and set aside. 
  • Roll out one pie crust, and line a pie pan with it. Put in fridge while you prepare the filling. This will help prevent the bottom crust from becoming soggy when you add the hot filling in later. 
  • Add the onions and celery to a large fry pan with some butter. Salt and pepper to taste. Cook 3-5 minutes or until the onions are transluscent. Remove and add to other cooked vegetables. 
  • In the same pan melt 4 tablespoons of butter, and add the flour. Stir to make a roux, and cook for a few minutes. This will prevent the sauce from tasty doughy, or having a raw flour taste. 
  • Add the chicken broth, and milk with the seasoned salt. Salt and pepper to taste. Stir with a whisk until thickened to a sauce consistency. Add additional chicken broth if it thickens to much. 
  • Once thickened, add all the vegetables and the chicken to the pan. Stir gently to combined, and cook for a few minutes. 
  • Pour the filling into the prepared pie crust. There will be a lot of yummy filling, so be sure to pile it high. Kind of like a mini chicken pot pie mountain.
  • Roll out the second pie crust, and place on top of the chicken pot, and seal the edges. Make four small slits in the center of the pie for venting. Brush the top with the egg wash. 
  • Bake in a preheated 400-degree oven for 35 minutes or until the crust is a golden brown.
  • Serve immediately or store the leftovers in an airtight container for up to one week. 


Serving: 1serving | Calories: 434kcal | Carbohydrates: 45g | Protein: 19g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 596mg | Potassium: 837mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5545IU | Vitamin C: 21.3mg | Calcium: 89mg | Iron: 5mg