Chicken Pot Pie

$8.44 recipe / $1.06 serving
by Beth - Budget Bytes
4.89 from 9 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 is going to be made on REPEAT in my house all through the fall and winter.

Chicken Pot Pie with a slice removed.

What’s in a Chicken Pot Pie?

Chicken pot pie 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 want in a meal on one plate!

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✨!

Pie Crust Options

It’s no secret that the crust is one of the best parts of a chicken pot pie, so we chose not to skimp on the crust. We used our simple 3-ingredient pie crust recipe, which is super buttery and deliciously flakey. If you want to use a store-bought crust, just make sure to buy a double crust (top and bottom crusts) and follow the baking instructions on the box.

You could also bake this “pie” in skillet without a bottom crust and then top it with your favorite biscuits. The filling is fully cooked before it goes into the pie, so simply top with biscuits and then bake until the biscuits are browned and cooked through.

Can I Use Pre-Cooked Chicken for Chicken Pot Pie?

Yes! Chicken pot pie is a great way to use up leftover rotisserie chicken, or even leftover turkey from Thanksgiving! Just skip the first step in the recipe below (cooking the raw chicken) and add your pre-cooked chicken to the filling when the cooked chicken is added back to the gravy with the herbs and spices.

Use Fresh or Frozen Vegetables

To make this chicken pot pie super simple, we used a frozen vegetable medley. Using a frozen veggie mix means less chopping and you won’t have any leftover vegetables to try to use up later. If you do want to slice and chop your own vegetables, use 1-2 carrots, about ½ cup corn kernels, ½ cup chopped green beans, and ½ cup peas. You could also other vegetables, like mushrooms or celery.

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. That being said, using different crust recipes or store-bought crusts with different types of pie plates may yield different results.

A slice of chicken pot pie being lifted out of the pie pan from the side.

Chicken Pot Pie

4.89 from 9 votes
Chicken pot pie is a cozy classic comfort food made with a flakey crust and a rich sauce full of tender chicken and vegetables.
A slice of chicken pot pie taken out of the pie dish.
Servings 8
Prep 20 mins
Cook 1 hr 10 mins
Total 1 hr 30 mins


  • 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)
  • l egg (optional) ($0.20)


  • 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
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
Close up overhead view of a chicken pot pie with a slice cut into it.

How to Make Chicken Pot Pie – Step by Step Photos

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.

Try these other savory pie recipes:

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  1. Omg!!! HOW DELICIOUS!!! I cut up my chicken breast teeny tiny to stretch it further, subbed the thyme and sage for poultry seasoning since that was what I had on hand, and used a store-bought crust that I got on sale! We gobbled up the ENTIRE PIE! 100000000/10 will make this for the rest of my life! You’re the BEST! 

  2. Hello! As I see the egg brush on top is optional, what does this do for the recipe? Deciding whether to do it or not and wasn’t sure if it’s purpose. Thanks!

  3. My comments are about chicken pot pie in general. It’s worth noting that the gravy stems from a French master sauce. When you cook the onions in butter and add flour (and stir!) you have an onion flavored roux. Add dairy and it’s a bechamel. Add chicken stock and it’s a veloute. Chicken pot pie gravy adds both dairy and stock. I’m not sure what that is but it’s both classic and really good. Onion, carrots, and celery are a classic mirepoix and the veg I include, adding green peas and–when I have them–mushrooms. I use disposable foil tins and make about three at a time to feed the freezer. Freeze at the point you would otherwise bake. In a properly cold freezer they will keep a couple of years, although I usually eat mine before that. I have always used Pillsbury pre-made refrigerated crust but Beth’s three ingredient pastry recipe has motivated me to make another attempt at homemade crust.

  4. Budget Bytes does not disappoint.
    I made some little changes:
    -used 2 fresh sage leaves instead of dried + 1 bay leaf
    -used my own fresh veggie mix carrot, celery and mushrooms, I sauteed the mushrooms separately after the chicken and added the rest to sautee with the onion. In retrospect if using fresh veggies you can add some more broth as the frozen would leach a bit of water
    -used chickpea flour instead of AP flour to make the roux gluten free. It works great. Just be sure to toast it well to remove the raw beany taste.

    I’ll make it again for sure.
    Thanks, Beth!!

  5. Hello! Excited to make this. Is it 1/2 cup of milk or 1 cup? The ingredients say 1/2 cup but instructions by pictures say 1 cup. Thanks! 

    1. Good looking out, Jennifer!! Thank you. It is half a cup of milk, and the mistake has been fixed. Have fun making it. It’s DELICIOUS. XOXO -Monti

  6. I made 5 of these this morning with premade crusts. 3 as-is for others for a group meal I needed to prepare, 1 gluten free for a friend -subbed GF premade crust, and rice flour for the flour, and 1 dairy free for us- margarine for the butter, extra broth in place of the milk. All turned out perfectly!
    This would be a great weeknight meal, super quick to throw together. Will definitely be making again.

  7. ps I used Beverly Nye’s pie crust recipe and used 1-1/2 c white flour and 1/2 c whole wheat flour. Could have used olive oil in it but didn’t.

  8. I’m rating it on smell b/c I haven’t got it out of the oven yet LOL but it must be delicious. I subbed oil and fake vegan butter for the 4 T butter, use 1/4 whole wheat flour in the pastry crust, and used 2% milk b/c that is what I had. I had boneless, skinless thighs (which I cut into cubes and froze for later) which I used instead of chicken breast. It’s going to be one of our very favorites.

    1. We got it out of the oven and it is still 5 stars. Now is in our permanent rotation.

  9. I’m not a fan of chicken, but would love to try something like this. Would the filling from the linked Cottage Pie recipe work as well, you think?

    1. Hi Katie, You can certainly try making the cottage pie with a crust -however, the filling is very wet, and the cheese will not caramelize if covered by a crust. So the probability of a soggy bottom crust and underdeveloped flavors is high. I’d recommend only using a bottom crust and blind baking it before you fill.

  10. Hi Beth, I have been following you for years, I love your recipes and, although I cannot take advantage of your economic plan because I live in Spain, I have made many of your recipes that have turned out perfect. Now I would like to make this chicken pot pie, but I would like to know what size pan you used? Take good care of yourself precious. Greetings from Spain

    Google traslate

    1. Hola, Wendy! Por favor use un molde para pastel de nueve pulgadas que tenga 2 pulgadas de profundidad. XOXO -Monti

  11. I don’t usually comment on a recipe I’ve not yet made, but I can tell you by looking at the finished product that I am absolutely going to make this come wintertime. I’ve been searching for a pot pie recipe that looks just like this one for years. My favorite part of the frozen ones we ate (a lot I might add, as my mom was a single mom in the 60s) was the crust. I make a really good pie crust, and since I’m not wild about white breast meat from the chicken, this will be the perfect pie to put it into.

    Thank you for this recipe and I will come back later this winter and tell you what I thought of it!!

    1. Thanks, Jana! Being a single mom in the 60s had to be hardcore. From a single mom that knows- props to your mom. XOXO -Monti

  12. Adore this too, but have to add lots of quartered mushrooms (2-4 oz) to the saute step, and sub 1/4 c. white wine or dry sherry for some of the chicken broth. Otherwise your recipe is perfect–a local supermarket sells essentially the same thing for $12.00. Folks need to remember, that lots of veggies can be subbed. A cup of leftover broccoli or spinach–toss it in. Some folks like to add grated cheese, although I prefer this classic cheeseless potpie.