Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

Best pot pie I've ever made! So easy, so savory, feeds an army, great leftovers. Even better with homemade pie dough.


Recipe Summary

1 hr 15 mins
1 hr 35 mins
20 mins
1 9x13-inch pie


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Line a 9x13-inch casserole dish with 1 pie crust and cover with aluminum foil.

  • Bake crust in the preheated oven until golden, about 20 minutes.

  • Melt butter in a large skillet over medium heat; add celery, leeks, peas, carrots, potatoes, and onion. Cook and stir until onions are translucent and potatoes are tender, about 15 minutes. Add chicken and mix thoroughly.

  • Combine 1 cup of milk and flour in a cup. Mix well and add it to the vegetable-chicken mixture. Cook and stir, adding more flour if necessary to thicken gravy, about 5 minutes. Add remaining 1 cup milk; cook and stir until filling is thickened, about 5 minutes more. Season with black pepper, white pepper, and salt.

  • Pour filling into the baked crust. Roll out the remaining crust to the shape of the casserole dish and gently place it on top of the filling.

  • Preheat the oven to 450 degrees F (230 degrees C).

  • Bake in the preheated oven, checking every 10 minutes, until crust is light golden brown, about 30 minutes.

Nutrition Facts

533 calories; protein 27.4g; carbohydrates 31.9g; fat 32.5g; cholesterol 92.1mg; sodium 551mg. Full Nutrition