Homemade chicken pot pie is comfort food at its best! The ingredients are simple but I put jut a little extra effort into this hearty dish to prepare the chicken from scratch. It’s worth it!
My recipe is almost from scratch. Why do I say almost? Here’s why!
- We cheat a little bit with the crusts by using store bought pie crusts
- Frozen vegetables save us time and money
Preparing the Chicken for Homemade Chicken Pot Pie
This recipe begins by boiling a hen so we have fresh broth and chicken. That freshness adds tons of flavor to this dish and allows the opportunity to save some chicken and broth for another meal. You know, cook once, eat twice is a great way to stretch the budget.
The recipe only calls for one cup of broth which means there will be plenty to freeze for other recipes! Chicken Broth freezes well.
Also See How To Preserve Chicken Broth
Chicken Pot Pie Crust
One of the best parts of any chicken pot pie is the crust! I like to make mine in an oblong casserole dish rather than a round deep dish for more crust per serving. Be sure to poke some holes for venting.
One of my shortcuts is using refrigerated pie crusts which is a big time saver. You can find them in the refrigerated section near the biscuits in a long box. There are two per box which is perfect since we want top and bottom crusts. Scroll down for Printable recipe
Frozen Vegetables, cream of potato soup and chicken broth combine to make a scrumptious filling for this Chicken Pot Pie. Heating the pie filling on top of the stove prior to baking helps to meld all of the flavors.
It’s an added bonus that this is a one dish meal too! This Homemade Chicken Pot Pie is so good, you will want to eat it again the next day. That is why I usually double the recipe and plan for leftovers the next day.
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The ultimate comfort food is a homemade Chicken Pot Pie made in your own kitchen. This easy recipe makes regular appearances at our dinner table.
- 1 small whole hen (about 2 lbs.)
- 1 bag frozen mixed vegetables (16 oz.)
- 1 can cream of potato soup
- 1 can cream of celery soup
- 1 cup chicken broth
- Refrigerated Pie Crust
- 1 Tbsp. sage
- 1 Tbsp. onion powder
- Salt & Pepper to taste
PREPARE THE CHICKEN
Boil the hen in a Dutch oven until it falls off the bone.
Drain and debone the chicken.
Shred the meat by hand and set aside.
PREPARE THE VEGETABLES
Into a large pot add the vegetables, chicken broth and soup.
Heat stirring occasionally.
Stir in the seasonings and the chicken.
Heat just until bubbly.
MAKE THE PIE
Prepare a casserole dish with non-stick spray
Spread one pie crust across the bottom and side of the dish.
Pour in the heated pie mixture.
Spread the second pie crust over the top to cover completely
Use a knife or fork to poke sporadic holes in the top of the crust.
Bake in a preheated oven at 325° for 30 to 40 minutes uncovered. After 20 minutes of baking, remove from the oven and cover loosely with foil to prevent the top crust from burning, then return to the oven and bake until done and piping hot.
Serve and enjoy!
Amount Per Serving Calories 163Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 4mgSodium 486mgCarbohydrates 18gFiber 2gSugar 2gProtein 4g
Nutrition information is estimated and may not be exact based on uncontrolled variables in home kitchens used by each individual cook.
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