Homemade Chicken Pot Pie

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Homemade Chicken Pot Pie closeup slice feature image

This homemade chicken pot pie recipe is my go-to for Fall. The recipe below is for one pie. If you have a big family or just want an extra pie to freeze, feel free to double or even triple this recipe.

Tips to making a great Homemade Chicken Pot Pie

There are many different chicken pot pie recipes out there and thoughts on what tastes best.


I use frozen versus canned vegetables because they don’t cook down and get mushy when baked. Second, I use a can of condensed cream of chicken soup for the sauce. It’s quick and easy and adds great flavor. If you don’t have any on hand don’t let that stop you. You can make a roux with chicken broth and a couple of tablespoons of flour to thicken.

Should you make your own pie crust or use pre-made?

I’ve done both and it really tastes great either way. For this recipe, I made the crust. Look how flaky that crust came out! If you’d like to check out that recipe, you can link to it here –> Flaky Buttery Pie Crust recipe.

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Homemade Chicken Pot Pie


Main Dish

Prep Time

30 min.

Cook/bake time

30-40 min.



Here's What You'll Need

One pie plate
A mixing bowl
Skillet with a lid (to cook chicken)
Small saucepan (to cook potato)


1 package (2 crusts) refrigerated pie crust or make your own, see recipe above.
2 cups of diced cooked chicken (about 2 chicken breasts)
1/3 cup of finely diced onion
1 cup of frozen cut green beans
1 cup of frozen peas and carrots mix
1 cup of cooked, diced potatoes (optional see instructions)
1 can (10.5 oz.) condensed cream of chicken soup
1/2 cup milk
1/8 teaspoon ground pepper
1/8 teaspoon salt


1. Use a pre-made refrigerated pie crust or make your pie crust from scratch. See link above to get my Flaky Buttery Pie Crust Recipe.
2. Cook chicken breasts: In a skillet, lightly salt and pepper chicken breast and simmer in 1/2 cup of chicken broth (or water) with the lid on for about 10-minutes until cooked all the way through. Dice when cool.
3. Dice and boil potato in a pan of water until tender (1 medium potato makes about 1 cup diced) — or substitute for 1 cup of any frozen or canned vegetable of your choice.
4. Make the pie filling by mixing together the cooked chicken, cooked potato, diced onion, frozen peas and carrots, green beans, salt and pepper with the cream of chicken soup and milk.
5. Assemble the pie by lining the bottom of your pie plate with the first pie crust. Pour in chicken pot pie filling and top with second crust. Make slits in crust.
6. At this point you can freeze or bake. If freezing, wrap well in clear plastic wrap then aluminum foil. Freeze up to two months. Don’t forget to put a note on top with the date and the TO BAKE FROM FROZEN instructions below.
Homemade Chicken Pot Pie slice
7. BAKE FRESH: 400-degrees for 30-40 minutes until bubbly hot and crust is golden brown. Check half way through and put foil over the crust edges if you see they are browning too quickly.
8. TO BAKE FROM FROZEN: Do not thaw. Remove any plastic wrap. Top with foil and Bake 400-degrees for 30-minutes then remove foil and continue baking for 35-45 minutes until bubbly hot and crust is golden brown.

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