My kids love chicken pot pie! I’ve been making it from scratch for many years because they are all picky about which vegetables they will eat. This recipe is perfect because it can be easily adapted. Add in your favorite veggies or, if your short on time, use a bag of frozen veggies!

chicken pot pie in an individual baking dish on a board on a counter next to a towel

Serves: 6-8
Prep Time: 30 minutes
Bake Time: 15 minutes
Total Time: 45 minutes

Ingredients:

cooked chicken, chopped or shredded
carrots
celery
onion
potatoes
butter
flour
milk
chicken broth
salt
peper
premade pie crusts
egg

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step 1: Dice onion and chop carrots and celery. Place carrots and celery in a steamer basket with a lid over boiling water and cook for 5 minutes. Add in onions and cook for 5 more minutes. While onions are cooking, peel, rinse and dice the potatoes. Add to steamer basket and cook 5 more minutes or until all vegetables are tender. Remove from heat.

carrots and celery in a steamer basket over a pot of water on a stove

onions being added to the steamer basket

Step 2: Meanwhile, in a large pot, melt butter over low heat. Whisk in flour and continue whisking over low heat for 1 minute. Slowly whisk in milk, then chicken broth. Turn heat up to medium high and bring to a boil. Continue whisking for about a minute. It should start to thicken up a bit. Reduce heat to low.

flour being added to melted butter in a large pot

milk being whisked into flour and butter

chicken being poured into pot with milk, flour and butter

Step 3: Add chopped or shredded chicken to the pot. Stir in and season with 1 tsp of salt and a bit of pepper. When vegetables are done, stir those in too. Taste test and see if it needs more salt or pepper. Remove pie crusts from refrigerator and let sit on counter. They’ll be easier to work with after sitting at room temperature for a bit.

cooked shredded chicken being stirred into pot

steamed vegetables being stirred into pot

Step 4: Preheat oven to 425º F. Fill small, oven safe baking dishes with pot pie mixture. Place on a baking sheet and set aside (I like to use an oven safe silicone mat under the dishes so they don’t slide around). Roll out refrigerated pie crust a little bit just to even it out. Use a bowl slightly bigger than the baking dish and press down lightly to leave impressions in the dough. Cut them out with a sharp knife. If you need more pie crusts, combine scraps and roll out again.

small dishes filled with chicken pot pie mixture on a baking sheet

pie crust being rolled out on to a counter

circles being cut out of pie crust using a round dish

Step 5: Place pie crust circles over baking dishes. Whisk the egg with a tablespoon of water and brush egg wash over crust. Bake in oven for 15-20 minutes or until filling is hot and crust is golden brown. Carefully remove from oven and let cool a few minutes before serving. Enjoy!

egg wash being brushed onto pie curst over small dishes

cooked chicken pot pies on a baking sheet

Tips:

Follow one of our recipes for cooked chicken or grab a rotisserie chicken:
If you don’t have a steamer basket, you can use a heat proof strainer with a lid or there’s even ways to use your microwave. Cook the veggies in whatever way is easiest for you.
Prefer more protein? You can add another cup of chicken without changing any other ingredients.
Add or omit any veggies. Many people prefer peas, green beans or even corn.
Meal prep and make this ahead of time! Cover and store in the refrigerator until ready to bake. Add 10-15 minutes to the bake time and vover

Chicken Pot Pie

My kids love chicken pot pie! I've been making it from scratch for many years because they are all picky about which vegetables they will eat. This recipe is perfect because it can be easily adapted. Add in your favorite veggies or, if your short on time, use a bag of frozen veggies!

Beth

Prep Time 30

Cook Time 15

Total Time 45

Servings

Ingredients

3 cups cooked chicken (chopped or shredded)
4 large carrots
4 celery stalks
1 yellow onion
3 medium potatoes
5 Tbsp butter
½ cup flour
1 cup milk
3 cups chicken broth
1 tsp salt (plus more to taste)
pepper (to tasate)
2 refrigerated pie crusts
1 egg

Instructions

Dice onion and chop carrots and celery. Place carrots and celery in a steamer basket with a lid over boiling water and cook for 5 minutes. Add in onions and cook for 5 more minutes. While onions are cooking, peel, rinse and dice the potatoes. Add to steamer basket and cook 5 more minutes or until all vegetables are tender. Remove from heat.
Meanwhile, in a large pot, melt butter over low heat. Whisk in flour and continue whisking over low heat for 1 minute. Slowly whisk in milk, then chicken broth. Turn heat up to medium high and bring to a boil. Continue whisking for about a minute. It should start to thicken up a bit. Reduce heat to low.
Add chopped or shredded chicken to the pot. Stir in and season with 1 tsp of salt and a bit of pepper. When vegetables are done, stir those in too. Taste test and see if it needs more salt or pepper. Remove pie crusts from refrigerator and let sit on counter. They’ll be easier to work with after sitting at room temperature for a bit.
Preheat oven to 425º F. Fill small, oven safe baking dishes with pot pie mixture. Place on a baking sheet and set aside (I like to use an oven safe silicone mat under the dishes so they don't slide around). Roll out refrigerated pie crust a little bit just to even it out. Use a bowl slightly bigger than the baking dish and press down lightly to leave impressions in the dough. Cut them out with a sharp knife. If you need more pie crusts, combine scraps and roll out again.
Place pie crust circles over baking dishes. Whisk the egg with a tablespoon of water and brush egg wash over crust. Bake in oven for 15-20 minutes or until filling is hot and crust is golden brown. Carefully remove from oven and let cool a few minutes before serving. Enjoy!

Notes

Follow one of our recipes for cooked chicken or grab a rotisserie chicken:

If you don’t have a steamer basket, you can use a heat proof strainer with a lid or there’s even ways to use your microwave. Cook the veggies in whatever way is easiest for you.