Family Favorite Chicken Pot Pie

Janice Ross


My mother created this chicken pot pie made from scratch. I always loved it when I went to her house and then I started making it and my daughter loved it just as much as I did. I would make one for all of us and then I always had some of the goody left over and she would take it home with her. It is so good and even better the next day after it has been in the refrigerator overnight. It freezes well and this is just an all around wonderful simple pot pie!! Sometimes we don't have any left for the next day. Hope you enjoy this as much as my family enjoys it!

pinch tips: Flour, Eggs & Breading Techniques





25 Min


30 Min




refrigerated folded pie crust (pillsbury)
chicken breasts (i use bone in for the broth)
1 1/2
celery stalks and some leaves
carrots (slices)
potatoes (cubed)
1 can(s)
cream of chicken soup
1 Tbsp
poultry seasoning
1 Tbsp
flour (mix with water to make a thin paste)
salt and pepper to taste
water to boil chicken breast(s)
deep dish pie shells if you want to make just pies instead using a casserole dish
3-4 Tbsp
english peas
butter for top of pie

Directions Step-By-Step

In a saucepan boil chicken breasts until done. Set aside to cool. You may want to salt and pepper the broth while cooking chicken. Add your cut up vegetables in the broth and cook until vegetables are tender. Mix in a cup a heaping tablespoon of flour to some water and stir until the lumps or most of the lumps are dissolved. Add this to the vegetables once they are done and broth. Add poultry seasoning, salt and pepper. Add the can of cream of chicken soup. Also, add the chicken (cubed)pieces and English peas to the mixture. Stir and let simmer while you are preparing the crust. After about 10-15 minutes turn off and let set. Hopefully it will thicken some. You don't want it too thick though.
You may want to use two deep dish pie crust that you purchase in the frozen foods or a casserole dish. I've used both. I will tell you how to assemble it in the casserole dish though. It's totally optional.
I normally purchase two ready made folded pillsbury pie crusts. Spray the casserole dish and then place two pie crusts in the bottom. Roll out and just overlap it. Dip the vegetable, chicken and soup mixture into the casserole dish on top of the crust. Once you have enough of this dipped into the crust, cover with two more crusts. Just let them overlap and fold down the crust around the top. Butter the top and bake in oven 350 degrees until crust is golden brown. Let set 5 minutes. *Note I have also made my bottom pie crusts from a box mix before but it is so easy to use the ready made and it turns out perfect. If you plan on freezing it for future use do not bake first. Thaw it out and once thawed bake it.

About this Recipe

Course/Dish: Chicken, Savory Pies
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy