A Homemade Chicken Pot Pie Recipe isn’t as scary as it sounds to make at home! The weather in Washington State is almost a fall gloom all year round so we rotate out of comfort. I was surprised the first time I made this and how easy it was to make.
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Now I will admit to cheating in that I used store-bought pie crust instead of making a pie crust. I know my grandma says it is easy to do but every time I try to make pie crust I make a mess. This completely saves me money and a headache as well!
Homemade Chicken Pot Pie Recipe Ingredients:
- Pie Crust– These can be store-bought pie crusts, from a box mix, or homemade pie crusts. One will be the under layer and one the top layer.
- Chicken Breast– I used boneless skinless chicken breasts to make mine, chicken thigh meat will add some grease to the pot pie as it cooks.
- Frozen Peas and Carrots
- Cream of Chicken
- Cream of Celery– Now you could do cream of mushroom, cream of potato, or another cream of chicken the possibilities are endless
- Green Onions
- Salt
- Pepper
- Egg
- Garlic Salt
How To Make Homemade Chicken Pot Pie Recipe:
Preheat your oven to 350 degrees.
Layout one of your pie crust on a greased pie plate, I used a Pyrex glass pie pan.
In a bowl crack your egg and use a fork to break the yolk and mix it up.
Use a pastry brush and brush the egg onto the pie crust in the pie dish.
Trim the excess fat off of your chicken breasts and chop them into 1-inch pieces.
Chop up your green onion to taste.
In a bowl mix together your chicken, peas and carrots, green onions, cream soups, and seasoning.
Pour your pot pie filling into your pie crust in your pie dish.
Lay your second pie crust onto the top of the filled pie dish.
Crimp your pie crust onto the bottom pie crust.
Cut with a big knife 8 slices into the top of the pie crust from the middle of the pie for venting purposes.
Use your pastry brush and brush the crust with egg wash.
Place in your oven, I set a foil-wrapped cookie sheet underneath mine to make sure it caught anything that spilled out or boiled out. (Thankfully nothing came out of ours did)
Bake for about 45 minutes to an hour at 350.
Then turn your oven up to 395 for about 25 more minutes to golden your crust more.
Serve and enjoy!
How To Make Individual Chicken Pot Pies:
Reader Shery was nice enough to reach out and let me know she took this recipe and made individual chicken pot pies!! Simply use little baking crocks (Like these -> here on Amazon) and line them with your pie crusts and cut them down.
Shery used the same amount of ingredients and cooked them for 30 minutes at 350 and then 10 minutes at 395 to brown them. The ingredients allowed her to make six and they froze some for later on!
They turned out amazing! These would be perfect to freeze before cooking or after cooking to enjoy later!
Have you made pot pies before?? What did you put in yours?
What To Serve With Chicken Pot Pie:
Honestly, anything can be served with Chicken Pot Pie! Check out my post -> here to see all my recommendations!
- Fresh Green Salad
- Oven Roasted Baby Potatoes
- Green Bean Casserole
- Asparagus
Other Homemade Pot Pie Ingredients:
- Corn
- Chopped Potatoes
- Green Beans
- Cream Of Mushrooms
- Beef
- Turkey
Easy Homemade Chicken Pot Pie Recipe
Ingredients
- 2 Pie Crust
- 1 Pound Boneless Skinless Chicken Breast
- 16 Ounce Frozen peas and carrots
- 10.5 Ounce Cream of Chicken
- 10.5 Ounce Cream of Celery
- Green Onions
- Salt
- Pepper
- 1 Egg
- Lawrys Garlic Salt
Instructions
- Pre heat your oven to 350 degrees.
- Lay out one of your pie crust in a greased pie plate, I used a Pyrex glass pie pan.
- In a bowl crack your egg and use a fork to break the yolk and mix it up.
- Use a pastry brush and brush egg on to the pie crust in the pie dish.
- Trim the excess fat off of your chicken breasts and chop into 1 inch pieces.
- In a bowl mix together your chicken, peas and carrots, green onions, cream soups, and seasoning.
- Pour into your pie crust in your pie dish.
- Lay your second pie crust onto top of the filled pie dish
- Crimp your pie crust onto into the bottom pie crust.
- Cut with a big knife 8 slices into the top of the pie crust from the middle of the pie for venting purposes.
- Use your pastry brush and brush the crust with the egg wash
- Place in your oven
- Bake for about 45 minutes to an hour at 350.
- Turn your oven up to 395 for about 25 more minutes to golden your crust more.
- Serve and enjoy!
Shery Sullivan says
Sounds so easy and fun to make. I’ll make this when we get company.
UmMa says
I would like to know what you think about how this would tune out using just a top crust since we don’t eat much crust???
Jenny says
I think it would turn out fine just make sure you keep an eye on it with out that other layer I am sure it would cook a bit faster since that layer of dough won’t be there. Please let me know how it turns out!
Faye Isbister Peigan says
is that correct amount 110.5 oz soup ( ten small cans?), first one is 10.5 oz which makes sense to me..
Jenny says
Total typo sorry! I have corrected it to the 10.5 oz for the cream of soup!
Cathy says
So I cheated using fresh bought rotisserie chicken. Cooked 350 for 30, then 395 for 30. Came out perfect, crust was excellent. I even added some corn from cobs that had been cooked in cajun boil, giving it an underlying kick. My husband hates chicken and he had three servings. Keeper recipe! Wish I could post pictures, it was gorgeous.
Jenny says
I love that addition of flavor!! I would love to see the pics you can email me at cookeatgo@yahoo.com or go ahead and leave them on the pin on pinterest https://www.pinterest.com/pin/103301385190236070 in the tried section!! Thank you for letting me know you loved it!
Diane says
Cook the chicken first
Alison DiPietro says
I agree! My mother always made chicken or turkey pot pie homemade with left over already cooked Chicken and her pot pies were fabulous !! But I like how you simplify the recipe ! I love fresh carrots I would say and I do love peas that come in the silver can but any piece I guess would be OK and I would like fresh potatoes diced up but I hope I get to try this someday I don’t get a chance to cook too much
PAMELA says
I would love diced potatoes in this . How do I do this ? Cooked ?? Uncooked ??
Jenny says
I would do uncooked but thawed potatoes. I’ve done this with cream of potato soup and it was tasty.
Sherri says
Is the chicken pre cooked before putting in pie?
Jenny says
I did not precook mine, I put the chicken in raw then put it in the oven to bake.
Shery Sullivan says
I decided to make mine in individual crocks. I wonder if I need to adjust the time. Praying they turn out ok.
Jenny says
Did they turn out? I would start at 30 minute time and keep an eye on them.
Shery Sullivan says
I cooked them like you suggested. Just needed only 10 minutes at 395. They were awesome. I actually got 5 out of the filling. Tonight we’re eating #’s 3 & 4. My husband loved them. I’ll email you pictures.
Shirley says
Can I use garlic powder instead og garlic salt? Also how much should I use?
Jenny says
You could! I would just kinda go with what you know your taste preference
Tonya Procell says
You should try adding rosemary to your filling. It puts your pie on a whole other level.
Jenny says
Oh that is an amazing idea! I am going to have to do that the next time we make this.
Dave Senecal says
Season and sauté chicken tenders, remove and cut into piece’s ,in a large stove top safe bowl add large cream of chicken soup and large can of course cut veg all. Add all the ingredients to the bowl and mix together while heating the mix on the burner , I add some milk to thin the mix because I never eat the whole pie in one sitting and found it dried out during reheating. Pour the mix into your pie crust and add top crust
Marcia Stein says
Do the peas and carrots need to be thawed first?
Jenny says
No, I put it in the mixture frozen.
Diane says
Do you cook the soup like it says on can or just add out of can ?
Jenny says
I just pour it out of the can into the bowl of the pot pie filling. You are using it to make the pot pie filling.
Catherine says
Does the cooking time change if I wanted to use fresh carrots,peas and potatoes? I personally dont like frozen veggies.
Bk says
Very easy to make. I used canned peas and carrots and canned diced potatotes. I also bought a chicken breast to cut up. I used a can of combined cream of chicken and cream of mushroom with a can of cheddar cheese soup. I also added some chicken broth as some pot pies tend to be dry. Thanks. I took oictures but don’t know how to post.
Eileen says
Did you use the ready made refrigerated pie crusts??
Jenny says
Yes I did! I am awful at making pie crusts!
Katrina says
My first time making a Pot Pie! Absolutely Delicious! I did use a little Chicken Broth because I had no more Soups (used 2 cans) and I also used melted butter….Thank you
Donna Shipley says
I wonder if you could make it with corn and green beans? My husband does not like peas
Jenny says
You totally can!
Jeanette says
Delicious and easy to make, family wants more, SOON!!!!!😁
Jenny says
Glad you loved them!
Stephanie Greene says
This was so good!
Leana G-Sills says
This time i used Mrs Smith pie crust. It is so delicious. I also marinated chicken overnight with tarragon, Italian seasoning, salt and pepper. Made a huge difference in flavor and tenderness in chicken. I baked mine extra long about an hour and 10, at least. It was so thick that the chicken was not cooked at the allotted time. This is so darn good!
Toni says
If I’m making the pot pie to freeze (not cooked), do I go ahead & put the egg wash on the bottom crust & top crust?
Jenny says
I would wait and do it the day you put it in the oven.
Jeff says
You never said what size cans of soup you use or what size pie plate you used.
Randy Sickler says
I use pre-cooked can chicken and it works just fine for this recipe cuts down on the cooking time!
cheryl says
The only time I ever made one, I used biscuits on the top and no bottom crust. Also, I made a simple white sauce instead of the soups. I always planned to write down the portions, ingredient amount, etc. but never got around to doing this. The two men in my household were over the moon over the taste. I guessed at some things and I, too, thought it was delicious. I think I looked in my Fannie Farmer Cookbook for ideas of what to use in it.
Gloria says
I’ve been making turkey pot pie for 60 yrs the day after Thanksgiving. I always made broth from the innards and neck, using it to make gravy and the pot pie. I would always use a casserole dish, using store-bought pie crusts (not my specialty), using plenty of leftover turkey, mixed vegetables (usually frozen) and cream of mushroom soup. My aunt would always ask for it so I always made it (since her sweet potato pie was to die for). When all the turkey meat, except for smaller pieces, had been used up additionally for other leftovers, sandwiches, etc, I’d put all the bones and carcass in a large stock pot and make turkey broth which I used for turkey noodle soup.
That turkey never had a chance.