Chicken Pot Pie

Lauren Conforti


Threw together this pot pie recipe from a leftover rotisserie chicken. I had enough to make 2 pot pies! We had one for dinner and I froze the other. My daughter made the pie crust from scratch, but pastry & I don't usually get along, LOL So, you can always use a store bought crust (but homemade, from scratch, is so much better!) My husband loved it so much, he said, "This is what wins contests!" :)


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8-12 (makes 2 pot pies)



  • 4 c
    cooked chicken, cut up
  • 1 can(s)
  • 1 can(s)
    whole kernal corn
  • 1 can(s)
    sliced carrots (use a sharp knife to cut them up in smaller chunks)
  • 4
    baking potatoes, cubed small
  • 1 tsp
    celery seed
  • ·
    salt & pepper to taste
  • 3-4 c
    chicken broth, thickened (or chicken gravy)
  • 4
    pie crusts (i make them with a top & bottom crust)
  • 1
    egg, beaten with water to make an egg wash

How to Make Chicken Pot Pie


  1. Preheat oven to 350.
  2. Par boil the potatoes in salted water. Drain & add to other filling ingredients. Mix well.
  3. Divide all filling ingredients into 2 equal amounts in bowls.
  4. Place bottom crust into 2 oven safe bowls or deep dish pie plates.
  5. Bake both crusts for 10 minutes. This will help keep the bottom crust from getting too soggy.
  6. Remove from oven. Fill crust with the filling ingredients.
  7. Pour the thickened broth over the ingredients.
  8. Cover pies with the top crust. Brush lightly with the egg wash. Using a fork, poke several holes in the crust.
  9. Bake for about 45 minutes, or until crust is golden browned.

Printable Recipe Card

About Chicken Pot Pie

Main Ingredient: Chicken
Regional Style: American

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