Easy, beginner pot pie that your family will love.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified


  • Preheat oven to 425 degrees F (220 degrees C).

  • Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.

  • Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.

  • Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.

  • Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.

  • Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

439 calories; 25.8 g total fat; 53 mg cholesterol; 891 mg sodium. 35.2 g carbohydrates; 16.9 g protein; Full Nutrition

Reviews (303)

Read More Reviews
418 Ratings
  • 5 star values: 314
  • 4 star values: 91
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
Came out absolutely perfect. Winter comfort food. If you're not too bothered about calories you should try this: I dismissed the milk and the chicken broth and instead added a can of Campbell's condensed chicken soup with a cup of water the mixture was thick and creamy and even more chickeny! Really nice touch. This pie lasted me and my boyfriend dinner and 2 lunches for work the next day! I will definitely be making this again and inviting people over to try:p Read More
Rating: 4 stars
I sauteed about 1/2 cup of chopped celery along with the onion and made this using fresh carrots and skipped the peas and potatoes because I was out. I have an onion hater in the house so I grated the onion using my microplane zester. Worked like a charm - he didn't detect the onions and I got the flavor I wanted! I chose fresh carrots because in my experience the canned vegetables seem to be mushy and fresh is best in my house. I really like store rotisserie chicken and using that cut down on time of having to cook it yourself. I also added about 1/2 teaspoon of sage for a little more flavor. I used chicken broth called for but I highly recommend using chicken stock. It is deeper in color and flavor. I thought this tasted ok. My husband liked it. Read More
Rating: 5 stars
Just made this tonight with a few small modifications. I used a bag of frozen mixed veggies and I cut up Russett potatoes instead of the ones from the can. My husband said it was the best pot pie I've made yet. Read More
Rating: 5 stars
This was the easiest chicken pot pie I have ever made. My family really loves this. I did not have any canned carrots so when I boiled the chicken breast I added carrots to the water along with some chicken base. I also cubed a couple of potatoes as well and boiled with chicken and carrots. For the chicken stock I used the water I boiled chicken in.. Was outstanding.. Will definitely make again and again.. I use the sauce recipe for the gravy in my chicken and noodles.. Thank you Samantha for sharing this wonderful recipe Read More
Rating: 5 stars
Followed the recipe with these exceptions:. Instead of chicken broth and milk I took someone else's suggestion and added a can of condensed cream of chicken soup and 1 c of chicken broth. I couldn't find canned carrots and peas so I just used a can of mixed vegetables drained. I cut up the canned potatoes to bite size pieces. I also used canned chicken and cut back on the salt because of using a lot of canned items. It turned out GREAT! The whole family loved it and I am going to have to make 2 pot pies next time so that everyone can have seconds. Read More
Rating: 5 stars
It was delish!!!!:) I made it gluten free and it was awesome:) Read More
Rating: 4 stars
This was an excellent beginners recipe. To add more flavor I added 1/2 teaspoon sage 1/4 teaspoon garlic powder and 1/4 teaspoon thyme. I also precooked the bottom pie crust for about 4 minutes. I rolled out both pie crusts with a rolling pin to fit my pie dish better and let them sit for about 15 minutes to thaw some. I used 3 cups of chicken because I didn't use potatoes. I also brushed the top of the pie crust with eggs before cooking and with melted butter after cooking. - steph for Mom's Chicken Pot Pie Read More
Rating: 2 stars
Definitely not the Chicken Pot Pie my mom made. My suggestions: add some thyme sage & other herbs omit the canned veggies & use steamed fresh or frozen for better flavor & nutrients add sauteed onions & mushrooms if you like them. It's not that hard to make these changes but well worth it to make an impressive pot pie. Read More
Rating: 5 stars
As a citizen of the USA living in Sweden with my Swedish husband and our teenage refugee from Afghanistan (plus two of his friends) no one else in my family had ever before encountered Chicken Pot Pie. When I saw this recipe I knew I had to make it and to my great disappointment there was only one small piece left-over for my lunch the next day! GRIN! In other words it was a complete hit and I have already been requested to make it again SOON!! For a recipe that does not call for the chopping of all fresh vegetables which therefore makes it a snap to prepare it was simply AWESOME. I urge you give yourself and your family a treat and make this soon! Thank you so very very much Samantha! Read More