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Chicken Pot Pie Recipe

chicken pot pie
Nothing but some classic comfort food here – Chicken pot pie. This is a recipe that dominates anything you can buy frozen in the store. Unfortunately, this does require a lot of prep work to prepare. There are tons of vegetables that go into this, most of which need to be minced, chopped or sliced. If you want to save time try and get some help or maybe even buy a frozen vegetable mix from the grocery store. In the end, it’s so worth it though! Chicken pot pie to a great way to make good use of leftover chicken. If you want to use fresh chicken, to cook it just slowly poach it in water for a while. If you don’t have any chicken or would prefer something else, turkey can easily be used in its place. Substituting chicken for turkey could also make a great side dish for Thanksgiving! Serve with buttery biscuits. Enjoy.
chicken pot piechicken pot pie

chicken pot piechicken pot pie

chicken pot piechicken pot pie

chicken pot piechicken pot pie

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Chicken Pot Pie Recipe

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  • 2 prepared pie crusts (homemade or store bought)
  • 1/8 teaspoon poppy seed
  • 1 pinch seasoning salt
  • Filling-
  • 3 tablespoons butter
  • 1 onion (sliced)
  • ½ cup celery (diced)
  • 1 cup carrot (sliced)
  • 1 cup potatoes (diced)
  • 8 ounces fresh mushrooms (sliced)
  • 3 garlic cloves (minced)
  • 1 tablespoon fresh parsley (chopped)
  • 1 teaspoon thyme
  • 1 pinch red pepper flakes
  • ¼ teaspoon ground sage
  • salt and pepper (to taste)
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 2 cups cooked chicken (diced)



  1. Preheat the oven to 425 degrees and press one curst onto the bottom and up the sides of a 9” pie plate.
    In a large pan melt butter and add celery, onion, carrots, potatoes, mushrooms, and garlic. Stir fry for 5 minutes.
  2. Add parsley, red pepper flakes, thyme, sage, salt, and pepper to the pan. Mix well. Sprinkle with flour and mix again. Add chicken stock and simmer for 5 minutes or until mixture is thickened.  Add chicken bits to the mixture and mix well.
  3. Pour mixture into the prepared pie dish. Top with the second crust and crimp sides to seal. Lightly wet the top and sprinkle with season salt and poppy seeds.
  4. Bake in the oven at 425 degrees and bake for 15 minutes. After 15 minutes reduce heat to 350 degrees and bake for 45 minutes. Remove from oven and let cool for 15 minutes before serving.
  • Author: Bobby
Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Thursday 16th of December 2010

I have made this pot pie with and without the mushrooms and it is amazing either way... personally the mushrooms just give it a little extra flavor and take the pot pie to a new level!! I love this recipe! I lost it and had to search tastespotting for almost an hour to find it again!


Thursday 7th of May 2009

Meat and vegetables! These are my favorite candy. This looks incredibly good. I will send this recipe to my husband and I will tell him to prepare the food and surprise me because he comes home two hours before me. Thank you for this delicious proposal.


Sunday 11th of January 2009

Jennifer - I would say it serves 6-8. I would say this will take about 1 hour and 1/2 - 2hours. There is alot of prep work envolved.


Saturday 10th of January 2009

In a week I will be needing to cook for 10-12 people so I was wondering how many servings does it make? I am with Charlie on the mushroom thing, but I cant eat them nor can my sisters or mother. I was also wondering about how long does it take someone to cook it there first time putting it together? Any help or info would be great.


Tuesday 2nd of December 2008

Great recipe! Did the chicken a couple of weeks ago! Just made turkey pot pie with same recipe...leftovers! Was wonderful! Great on a cold night!