Chicken Pot Pie

$8.44 recipe / $1.06 serving
by Beth - Budget Bytes
4.87 from 22 votes
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I could eat this chicken pot pie every day for the rest of my life. Okay, maybe I’m being a little hyperbolic, but it’s definitely one of those recipes that I can eat for days in a row and I’ll still be sad once the leftovers are gone. Because when a food makes you feel this cozy and good, how can you not want it in your life every day? Either way, I guarantee this scrumptious homemade chicken pot pie recipe is going to be made on REPEAT in my house all through the fall and winter.

Chicken Pot Pie with a slice removed.

What is Chicken Pot Pie?

Chicken pot pie is the quintessential comfort food for fall and winter. It starts with a deliciously flakey pie crust and is filled with a rich and saucy chicken gravy, chunks of tender chicken, and a medley of colorful vegetables. It’s everything you could want in a meal in one single recipe!

Ingredients for Chicken Pot Pie

This recipe is pretty flexible, allowing you to take some shortcuts if you need to make the prep easier, or you can do everything from scratch to make this pie an ✨EVENT✨! Here’s what you’ll need to make homemade chicken pot pie:

  • Chicken: I used boneless, skinless chicken breast because I love the way the tender white meat compliments the diced vegetables, but if the budget is tight you can also use boneless, skinless thighs.
  • Vegetables: This recipe starts with a sautéed onion to create a savory base for the chicken gravy, and then frozen vegetables are added later to round out the colors, textures, and flavor of the chicken pot pie filling. Frozen vegetables are a huge shortcut because they’re already chopped and partially cooked!
  • Butter and Flour: A simple butter and flour roux thickens the gravy and makes the pie filling extra rich.
  • Chicken Broth and Milk: The gravy is made with a combination of chicken broth and milk so that it’s extra flavorful AND creamy. We use Better Than Bouillon to make our broth, which is extra flavorful and contains a decent amount of salt to flavor the gravy.
  • Seasoning: The chicken pot pie filling is seasoned with thyme, sage, salt, and pepper. These herbs perfectly compliment the chicken and smell absolutely divine as it bakes! The amount of salt needed will depend on the salt content of your broth.
  • Pie Crust: You can use a store-bought pie crust to make this recipe faster and easier, or go all out and use a homemade pie crust.
  • Egg: If you want your top crust to be extra shiny and beautiful, you can brush the crust with whisked egg before it goes into the oven. This is optional but it really does make the pie stunning!

Do I Need to Blind Bake the Crust?

When using our 3-ingredient pie crust recipe and a glass pie plate, our chicken pot pie baked to perfection with a golden brown flakey bottom crust without having to pre-bake the bottom crust because the filling isn’t very wet. Blind baking the crust would also make it difficult to connect the top crust and bottom crust after adding the filling because the bottom crust will be hard and cooked.

Shortcuts for Chicken Pot Pie

This chicken pot pie recipe is quite flexible, so you can make it 100% from scratch, or take a few shortcuts on busy weeknights. Here are a few ways to make this recipe faster and easier:

  • Use Pre-Cooked Chicken: This recipe is a great way to use up leftover rotisserie chicken, or leftover turkey from Thanksgiving! Just add the pre-cooked chicken (or turkey) to the filling when the instructions say to add the cooked chicken back to the gravy with the herbs and spices.
  • Use a Different Crust: Making a homemade pie crust is the “from scratch” version, but you can use a store-bought double pie crust to save time and effort, or you can even just top the skillet full of chicken and vegetables with your favorite biscuits and bake it that way!
  • Use Frozen Vegetables: I did use a bagged mix of frozen vegetables below so I could do less chopping, but if you wanted to use fresh vegetables simply swap the frozen vegetables with 1-2 carrots, about ½ cup corn kernels, ½ cup chopped green beans, and ½ cup peas. You could also use other vegetables, like mushrooms or celery.
A slice of chicken pot pie being lifted out of the pie pan from the side.
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Chicken Pot Pie

4.87 from 22 votes
Chicken pot pie is a comfort food classic, with a flakey crust, rich sauce, tender chicken, and vegetables. Perfect for cold winter nights!
A slice of chicken pot pie taken out of the pie dish.
Servings 8
Prep 20 minutes
Cook 1 hour 10 minutes
Total 1 hour 30 minutes


  • 1 boneless, skinless chicken breast (about ⅔ lb.) ($3.33)
  • 1 Tbsp cooking oil ($0.04)
  • 1 yellow onion ($0.38)
  • 4 Tbsp butter ($0.50)
  • 4 Tbsp flour ($0.04)
  • 1 cup chicken broth ($0.13)
  • 1/2 cup whole milk ($0.10)
  • 1/4 tsp dried thyme ($0.03)
  • 1/4 tsp rubbed sage ($0.03)
  • 1/4 tsp black pepper ($0.02)
  • 3/4 tsp salt ($0.05)
  • 12 oz. frozen mixed vegetables ($1.25)
  • 1 double pie crust ($2.34)
  • 1 egg (optional) ($0.20)
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  • Preheat the oven to 350ºF. Cut the chicken breast into ½-inch pieces.
  • Heat a deep skillet or Dutch oven over medium heat. Once hot, add the cooking oil and diced chicken. Cook just until the chicken is cooked through. Remove the chicken from the skillet.
  • While the chicken is cooking, dice the onion. After removing the chicken from the skillet, add the diced onion and butter. Sauté the onions in the butter until softened.
  • Sprinkle the flour over the onions in the skillet and continue to cook and stir for two minutes more. It's okay if the flour begins to coat the surface of the skillet, but don't let it burn.
  • Add the chicken broth and milk to the skillet. Whisk to combine and dissolve any flour off the bottom of the skillet. Let the liquid come up to a simmer, at which point it will thicken into a gravy.
  • Add the cooked chicken back to the skillet along with the thyme, sage, salt, and pepper. Stir to combine.
  • Finally, add the frozen mixed vegetables and allow them to heat through in the gravy, stirring occasionally, just until the gravy begins to simmer again. Remove the skillet from the heat.
  • Place your bottom crust in a 9-inch pie plate. Prick the bottom several times with a fork. Transfer the chicken, vegetable, and gravy mixture into the pie crust.
  • Add the top crust and crimp the edges closed. Brush a light layer of whisked egg over the surface of the pie crust (optional). Use a knife to cut large vents in the top of the crust.
  • Bake the chicken pot pie for 45-50 minutes, or until the crust is golden brown and flakey. The baking time may vary depending on the type of crust and pie plate used.

See how we calculate recipe costs here.


Serving: 1sliceCalories: 361kcalCarbohydrates: 31gProtein: 13gFat: 20gSodium: 616mgFiber: 3g
Read our full nutrition disclaimer here.
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If you love Chicken Pot Pie then you’ve got to try our Chicken Pot Pie Soup recipe next!

Close up overhead view of a chicken pot pie with a slice cut into it.

How to Make Chicken Pot Pie

Cooked diced chicken in a skillet.

Preheat the oven to 350ºF. Dice one boneless skinless chicken breast into ½-inch pieces and season with a pinch of salt and pepper. Heat a deep skillet or Dutch oven over medium. Once hot, add 1 Tbsp cooking oil and the diced chicken breast. Cook the chicken pieces just until cooked through (do not over cook).

Diced onion and butter in a deep skillet.

While the chicken is cooking, dice one yellow onion. Remove the cooked chicken from the skillet and add the diced onion and 4 Tbsp butter. Sauté the onions in the butter over medium heat until softened.

Flour being added to the skillet.

Once the onions are soft, sprinkle in 4 Tbsp of all-purpose flour. Continue to cook and stir for about two minutes more. It’s okay for the flour to begin to coat the bottom of the skillet, just make sure it doesn’t begin to burn.

Milk and broth being added to the skillet.

Add one cup of chicken broth and half a cup of whole milk to the skillet. Whisk to combine and dissolve any flour off the bottom of the skillet.

Thickened gravy being whisked.

Allow the liquid to come up to a simmer, at which point it will thicken into a nice gravy.

Chicken and seasoning added back to the gravy.

Add the cooked chicken back to the skillet along with ¼ tsp dried thyme, ¼ tsp rubbed sage, ¼ tsp black pepper, and ¾ tsp salt. Stir to combine.

frozen vegetables stirred into the gravy.

Stir in one 12oz. bag of frozen mixed vegetables. Allow the gravy mixture to heat through and come back up to a simmer, stirring occasionally. Once fully heated through and simmering, remove it from the heat.

Pie filling being added to a pie crust.

Place the bottom crust into a pie plate and prick it several times over the bottom with a fork. Fill the pie crust with the chicken pot pie filling.

Vents being cut into the top pie crust.

Add the top crust and crimp the edges closed. Brush the top of the pie with a thin layer of whisked egg. Use a knife to cut large vents into the top of the pie crust.

Baked Chicken Pot Pie.

Bake the chicken pot pie for 45-50 minutes, or until the pie crust is golden brown and flakey and the filling is bubbling up slightly through the vents. Total cooking time may vary depending on the type of crust and pie dish used. The filling is fully cooked before going into the pie, so adjust the baking time based on the crust.

Chicken pot pie on a blue background with plates and parsley on the sides.

Let the pie cool for about 10 minutes before slicing and serving.

A slice of chicken pot pie taken out of the pie dish.

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  1. I used a rotisserie chicken and mixed vegetables. Awesome recipe. Very tasty. Family loved it.

  2. The best, so easy and tasty. Thank you! My family loved it. I’ve been following your blog for many years Beth and your recipes are always my favorite!

  3. Didn’t have a round pie pan, so I made it in a square pan. Came out great! Nice recipe and easy to make.

  4. So easy. So tasty. I’m putting this one in my regular rotation for when I have leftover chicken.

    I roasted a chicken the other night and had half leftover, which I shredded. For the rest I increased the recipe by half, upped the herbs slightly, and used King Arthur Baking’s hot water pastry crust (also increased by half) in a 12″ cast iron. With the bigger pan it took almost full hour to cook, but it was perfect.
    I don’t think I’d change a single thing next time.

  5. Really good pot pie. I had trouble with not having enough gravy and it almost got too thick. Added a little extra milk.

  6. If I want to freeze this, do i freeze before baking, and then how long should it thaw when ready to bake? I just made this for dinner today, but thinking ahead for easily dinners. Thank you!

    1. I would freeze the crust and filling separately and then assemble after thawing it overnight. XOXO -Monti

  7. This is the second time I’ve cooked this Chicken Pot Pie. It is so delicious and easy to make! Instead of frozen mixed veggies, I added small cans of corn diced new potatoes, sliced carrots and french style green beans. I can’t stand peas, don’t understand why they have to be added. Thank you!

  8. Chicken pot pie and I have had a complicated relationship in the past… I love it when someone else makes it, but I’ve always struggled with runny filling and crust that has a soggy bottom. Not with this recipe! The gravy is the perfect consistency and so flavorful with herbs. I used an Aldi crust because I was in a hurry and this time I put my pie plate on top of my pizza stone in the oven to assure the bottom was cooked. It came out perfect and I am enjoying the leftovers for my lunch today!

  9. For the love of anything, make sure if you use the 3-ingredient pie crust recipe that you REALLY chill it. Otherwise you will have a catastrophic tear-filled mess but the end result pot pie is divine! Wow! I’m south Asian so different set of cooking skills and instincts involved. I learned a lotttttttt. Thanks!

  10. Divine. Sautéed some garlic with the onion and used the 3-ingredient pie crust recipe. It was a bit of an event, but the pie was well-worth all of the effort. Yummy, filling, and comforting.

  11. Really solid pot pie. The flavors were mild but good and it did not taste at all salty the way the ones from the store do.

    It reheats beautifully. I left it in the pan, uncovered, and plonked the whole thing onto a shelf in the fridge while it was still warm (after I’d served a first meal out of it). I’ve been cutting slices off it all week and reheating in the microwave for fast meals, and been very pleased and how well it’s held up. I used a Pillsbury crust and an aluminum pie plate.

    The only thing I’d do differently next time is use less onion, or a sharper onion. I used a whole yellow onion, and it made the pie a bit sweet. Maybe my onion was unusually large, or maybe I cooked it too long on the stove and it had started to caramelize?