Chicken Pot Pie Recipe

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Sandy Hill


This recipe was shared with me by one of my first friends when I moved to Texas 18 years ago. Connie is a great cook! Although we are no longer neighbors, we are still great friends, and I appreciate that Connie is always willing to share her wonderful recipes with me. Her Chicken Pot Pie recipe became a family favorite from the first time we tried it. My elderly neighbor recently had to move to an assisted living facility, and when I go to visit, she always asks me to bring her some of my Chicken Pot Pie.

★★★★★ 2 votes
45 Min
40 Min


1 c
chopped onion
1 c
chopped celery
1 c
chopped carrots
1 c
chopped potatoes
1/3 c
melted butter
1/2 c
all-purpose flour
1 c
half and half
2 c
chicken broth
1 tsp
1/4 tsp
4 c
chopped, cooked chicken
1 can(s)
peas (drained)
1 can(s)
corn (drained)
1/2 tsp
poultry seasoning
1/2 tsp
greek seasoning
1/2 tsp
celery salt
pillsbury ready pie crusts


1Saute the first four veggies in butter for 10 minutes.
2Add flour and half and half and cook stirring constantly for 1 minute.
3Add chicken broth, salt and pepper. Cook over medium heat stirring constantly until thick and bubbly.
4Remove from heat. Add chicken and stir well.
5Add peas and corn and three remaining seasonings and stir well.
6Add additional chicken broth if mixture seems dry.
7Pour mixture into large casserole dish.
8Top with Pillsbury Ready Pie Crust. Cut slits to allow steam to escape.
9Bake at 400 degrees for 40 minutes or until golden brown.
10NOTE: Sometimes I buy a roasted chicken from the grocery store deli to save some time. Remove the skin and debone the chicken. It should give you close to 4 cups of meat.

About this Recipe

Course/Dish: Chicken, Savory Pies
Other Tag: Quick & Easy