Made completely from scratch! Boneless chicken breasts are seasoned with rosemary and sauteed in broth, then added to savory ingredients for a homemade chicken pot pie everyone will love!



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


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

  • Place 1 pie crust in a 9-inch pie plate. Poke several holes in the bottom of the crust.

  • Bake crust in the preheated oven for 5 minutes. Remove and set aside to cool.

  • Heat oil in a medium skillet over medium-high heat. Season both sides of chicken breasts with rosemary, parsley, salt, and pepper. Add chicken to the skillet and saute until golden brown, 2 to 4 minutes per side.

  • Reduce heat to medium-low and add 2/3 cup chicken broth. Simmer, being careful not to overcook, just until chicken juices run clear, 10 to 15 minutes. Transfer chicken to a plate, allowing it to cool until the juices settle, about 15 minutes. Reserve pan drippings.

  • Meanwhile, melt butter in a large skillet over medium heat. Add pan drippings and garlic. Saute until garlic is fragrant, about 30 seconds. Add onion, salt, and pepper and cook until onion is translucent, about 5 minutes. Whisk in flour until mixture thickens.

  • Add 1 3/4 cups chicken broth and milk, 1 cup of liquid at a time, whisking constantly. Remove from heat once mixture begins to thicken.

  • Cut chicken into bite-sized pieces and mix with thawed vegetables and broth mixture until combined. Pour into the pre-baked pie crust. Cut slits in the remaining pie crust and place it on top of the pie, crimping the edges to seal and decorating them with tongs or a fork, if desired.

  • Place pot pie in the oven and bake until crust is golden brown, 30 to 40 minutes. Check edges halfway through baking time and cover them with aluminum foil if they start to brown too much.

Nutrition Facts

402 calories; 26 g total fat; 41 mg cholesterol; 842 mg sodium. 30.5 g carbohydrates; 11.8 g protein; Full Nutrition


1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10.9.19 Not sure that partially baking the bottom crust really serves any purpose. I’ve made a lot of pot pies, have never had an issue with just putting the filling into the unbaked bottom crust, then placing the top crust on it, crimping, and then into the oven. What happens after 5 minutes at 425ºF is that your crust edges are not pliable at all, so you can’t tuck your top crust under it (which makes sense, it’s baked.) I had a slight overhang and just ended up pulling the excess crust off, placing the top on, and doing my best to seal. But you don’t really get a good seal this way, and I did have some filling seep out the sides of the pie. I did add an egg wash to the crust, otherwise, followed this recipe to the letter. The one flavor that was missing for me was thyme, and that would be something I’d add in the future. This was a good chicken pot pie with perfect filling consistency, super easy to make (particularly if you buy pre-made pie crusts, as I did today), and I would make again with just a few modifications. Thanks for sharing your recipe. Read More