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Classic Chicken Pot Pie

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By Pillsbury Kitchens
Updated Aug 20, 2024
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If you asked us what the perfect comfort meal is, we’d have to say homemade chicken pot pie! Leftover cooked chicken and frozen mixed veggies swim together in a buttery, rich sauce. This tasty mixture gets tucked inside flaky pie pastry for a warm, delicious meal that’s great for weeknights and holiday dinners alike. With all these fantastic flavors and textures going on, you’ll get requests to serve this chicken pot pie often.

This easy chicken pot pie is one of our top-rated recipes—ever—and with good reason. It’s oh-so-simple to make and a great way to put holiday leftovers to use. (Need ideas for your big meal? We’ve got plenty of Christmas dinner recipes for you to try.

While this warm, hearty dish is especially comforting during cooler months, chicken pot pie is a year-round classic. Use up leftover chicken after a Thanksgiving feast or make a little extra the next time you prepare one of our chicken recipes. You’ll have a hot, homemade chicken pot pie ready to dive into in just over an hour!

How to Make Homemade Chicken Pot Pie

This chicken pot pie recipe is extra easy to make because it slashes the prep time by using refrigerated Pillsbury™ Pie Crusts! Whether it’s your first time or you’re a seasoned pot pie pro, our step-by-step instructions ensure tasty results. With just 25 minutes of prep time, you’ll be reaching for this simple, comforting recipe whenever you have cooked chicken on hand. Take a look at our quick overview of how to make homemade chicken pot pie, then read on for the full ingredients list and recipe.

Prepare the Crusts

Unroll one of the refrigerated pie crusts and fit it into a pie plate, pressing the crust firmly against the sides and bottom. Flaky, buttery chicken pot pie crust couldn’t be simpler!

Make the Sauce

Next, we’ll make a delicious sauce with flour, butter and a few seasonings. Watch it come together and thicken while bubbling away on the stove.

Stir in the Chicken and Veggies

Assemble the filling for your chicken pot pie by stirring cut-up cooked chicken and thawed frozen mixed veggies into the rich, buttery sauce.

Fill, Cover and Bake

Spoon that luscious filling into the pie plate. Add the top crust, seal and flute the edges, and cut a few slits in the top of the crust to allow your pot pie to vent. Then it’s time to bake! Before you know it, this easy chicken pot pie will be on your plate and ready to savor.

What to Serve with Chicken Pot Pie

The wonderful thing about serving a chicken pot pie (besides the fact your whole family will love it) is that it’s a complete meal in one! Meat, veggies, and crust in the same tasty pie means you don’t have to serve anything else with this warm and comforting dish—it can stand on its own. But if you want to know what to serve with chicken pot pie to complement your meal, our advice is to keep it simple! Here are a few easy options.

Side Salad: If you’re planning to serve chicken pot pie as a main meal, a crisp, green salad would be the perfect side to fill out a plate. Need some inspiration? Try a subtly sweet Berry-Pecan Green Salad or tangy Salad Greens with Goat Cheese.

Fruit: For a juicy and colorful side that pairs well with a homemade chicken pot pie, add some fresh orange or apple slices. This pairing is a great option for a midday meal. Take a look at our lunch recipes for more must-make dishes.

Biscuits: If you’re prepping for a holiday feast, keep the comfort food coming by serving up your favorite freshly baked Pillsbury™ biscuits or crescents. Slather them with butter or add a spoonful of your favorite jam! Explore our Christmas side recipes for other easy dishes that can help round out any memorable meal.

How to Store and Reheat Chicken Pot Pie

To get the flakiest crust texture and give your delicious filling the perfect consistency, it’s best to assemble, bake and serve your homemade chicken pot pie on the same day. But if you end up with leftovers, there’s an easy way to keep them fresh for a next-day meal. Here’s how to store and how to reheat chicken pot pie.

Refrigerating Chicken Pot Pie: Be sure to wrap and store any remaining chicken pot pie within 2 hours of it being served. If it’s out on the counter longer than that, it has the potential to cause food-borne illness. Wrap the remaining pot pie with plastic wrap or store individual servings in food-storage containers in the refrigerator. Homemade chicken pot pie will last in the fridge for 3 to 4 days.

Reheating Leftover Chicken Pot Pie: For the easiest and fastest way to enjoy your leftover chicken pot pie, we recommend reheating individual pieces using the microwave. Place a piece of chicken pot pie on a microwavable plate and cover it with a microwave-safe food cover. Microwave on Medium-High (70%) for 2 to 3 minutes or until the chicken filling reaches at least 165°F when an instant-read food thermometer is inserted in the center of the piece.

Microwaving more than one piece of this easy chicken pot pie at a time? Keep in mind that you’ll need to increase the microwave time to get the pieces hot and ready to eat.

Freezing Chicken Pot Pie: We don’t recommend freezing baked or unbaked chicken pot pies because the crust will absorb the moisture from the filling and end up too soggy when reheated. If you do want to make and freeze chicken pot pies, try this freezer-friendly pot pie recipe instead.

More About This Recipe

Frequently Asked Questions

What Makes a Pot Pie a Pot Pie?

A pie crust bottom, flaky pastry top, and savory fillings in a deliciously thick sauce define a pot pie. The term itself is likely based on the cooking method—the silky-smooth sauce packed with meat and veggies is made in a pot before being encased in pastry crust and baked in the oven.

Whether you make it for a comforting weeknight meal or enjoy it over dinner with friends or family, this simple and hearty chicken pot pie is always welcomed! Break through the buttery top crust and dive in or savor the crust after you enjoy the yummy filling. No matter how you like to eat it, homemade chicken pot pie is guaranteed to be devoured. And when you’re ready to switch up the menu, we’ve got more pot pie recipes where this one came from.

Is Chicken Pot Pie Healthy?

Chicken pot pie can be part of a balanced diet—as with many dishes, it’s all about moderation and determining what works best for you and your family. This pie is packed with mixed veggies and protein-rich poultry mixed with a creamy sauce and topped with a pastry crust. It’s an easy, comforting meal that’s sure to please even the pickiest of eaters! We recommend keeping nutrition information and portion size in mind when you consider how this chicken pot pie recipe might fit into your meal rotation.

How Long Should I Bake Chicken Pot Pie?

Bake your chicken pot pie until the center of the crust is evenly golden brown and the internal temperature reads 165° or more. This will take about 30 to 40 minutes at 425°F in a pre-heated oven. Pie crust edges love to bake at a faster rate than the filling—so cover them with strips of foil or make a foil collar as pictured to protect the crust edge from getting overly baked while you wait for the center to catch up.

The type of pie pan you choose can change the overall outcome of this chicken pot pie recipe. For the tastiest, flakiest crust, we recommend baking your pot pie in a heat-resistant glass pie plate. If you don’t have one, a dull aluminum pie pan will also work. And if you use a ceramic pie plate, the baking time will be about the same. But if you reach for a nonstick metal pie pan, be sure to follow the manufacturer’s directions for baking temperature. This will ensure your chicken pot pie comes out delicious and ready to fill those hungry tummies!

Classic Chicken Pot Pie

  • Prep Time 25 min
  • Total 1 hr 5 min
  • Ingredients 10
  • Servings 6
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Ingredients

Crust

Filling

  • 1/3 cup butter or margarine
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 3/4 cups from 1 carton (32 oz) Progresso™ Classic Chicken Broth
  • 1/2 cup milk
  • 2 1/2 cups shredded cooked chicken or turkey
  • 2 cups frozen mixed vegetables, thawed

Instructions

  • Step 
    1
    Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • Step 
    2
    In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  • Step 
    3
    Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  • Step 
    4
    Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Nutrition

560 Calories
31g Total Fat
25g Protein
44g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
560
Calories from Fat
280
Total Fat
31g
48%
Saturated Fat
10g
49%
Trans Fat
2 1/2g
Cholesterol
50mg
17%
Sodium
1210mg
50%
Potassium
400mg
11%
Total Carbohydrate
44g
15%
Dietary Fiber
4g
17%
Sugars
4g
Protein
25g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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