Homemade Chicken Pot Pie

We’ve been seeing your instagram pictures, you southern readers, you. We see your fresh produce and we raise you…SNOW! Seriously, stop with the jealousy-inducing garden, farmers market, and produce pictures. It’s enough to make a girl go batty! Or, take matters into her own hands and pretend. Chicken pot pie. Or even better, easy mini chicken pot pie. The dish our summers are made of.

This recipe makes 4 mini or 1 full-size pie. All of which are delicious.

homemade chicken pot pie with a creamy filling and beautiful crust.

A chicken pot pie can use up all the odds and ends of veggies in your fridge OR you can elevate it with steak and mushrooms. This recipe is so versatile and useful you MUST give it a try. Soon.

Do you need to used cooked chicken?

No, if your chicken is raw you can chop it and add it to the butter before your onion and celery to brown. Brown it up and then move on to the recipe as if you are just starting (go ahead and add another 2 tablespoons of butter).

For those of you that have never tried to make a pot pie…

You must.

You should.

It will change your life.

Pot pies are really very simple. Especially this recipe. Many recipes call for multiple pots and pans but, as you know, we are all about the one pot whenever possible! So, one pot and one pie pan…done. So, use this recipe as your starter, your beginning, your first. And then when you feel comfortable…build and grow and be awesome!  Okay, you can still be awesome without making homemade chicken pot pie…but it really is one of those classic dishes you should at least attempt.

Since the invention of the [easyazon_link identifier=”B00B04ED6M” locale=”US”]roll-out pie crust[/easyazon_link] I rarely make a homemade pie crust. Why go through all the trouble? Put the work into the filling!

If you DO love to make your own pie crust. You MUST try my Grandma’s Best Homemade Pie Crust!

Using rutabaga instead of potatoes is my favorite little tip for pot pie.

Rutabagas are little buggers to cut, be prepared. But, they don’t go mushy like potatoes; making your pot pie leftover friendly….score!  And they have a ton more vitamins that potatoes.  Double score!

Your pot pie might have a different variety of veggies depending on your mood, availability, or season. Brilliant! That’s the beauty of this delicious little dish. But, be sure that you are aware of how long your veggie choices may take to cook and plan accordingly.

How do I keep my crust from getting soggy?

You should blind bake your pie crust (simply means baking it in advance.) or brush the bottom of your crust with a bit of beaten egg (an egg wash). I prefer to use the egg wash method for pot pie!

A hearty chicken pie filled with a creamy filling stuffed with veggies and chicken. Always a family favorite!
Delicious individual pot pies from nelliebellie.com

Chicken Pot Pie

| 8 slices
Prep Time | 20 minutes
Cook Time | 30 minutes
Print Recipe Pin Recipe
Nothing beats a chicken pot pie to use fresh produce! This is a basic recipe that is a great foundation for getting fancy, using unique combo’s, and simply trying for the first time! I make this all the time!


  • 2 prepared pie crusts seriously…the premade ones in the dairy section are great!
  • 1 large onion chopped
  • 1 cup sliced mushrooms optional
  • 1 celery stalk, chopped carrots, or ruttabega (we recommend the ruttabega! or all of the above)
  • 2 tbsp butter
  • 1/3 cup flour
  • salt and peper to taste
  • 1 1/2 cups chicken broth
  • 1 cup half and half cream, or milk (we use white wine!)
  • 2 1/2 cups chicken chopped and cooked.
Check out our Kitchen Reference Guide for help with unfamiliar terms.


  • In large saucepan melt butter on medium heat.
  • Add veggies and cook for 4-5 minutes or until soft.
  • Stir in flour, salt & pepper. Stir often.
  • Add liquid all at once.
  • Cook and stir (on medium heat, stirring constantly) until thick and bubbly. If needed, add more flour 1 tablespoon at a time.
  • Stir in chicken.
  • Pour into your pie crust bottomed pan.
  • Top with another pie crust (make sure a few slits are cut into the top of it) crimping on the edges.
  • Cook on 400 degrees for about 30 minutes or until crust is golden brown.


YouTube video


You can use frozen veggies, just cut your sauteing time in half.
All veggies are fair game! Be sure to think about the cooking time each one takes and when it should be added. Or, cut the longer cooking time veggies into smaller pieces.
This is a very basic recipe. It is the foundation for doing awesome pot pies!


Calories: 673kcalCarbohydrates: 28gProtein: 40gFat: 44gSaturated Fat: 14gCholesterol: 155mgSodium: 327mgPotassium: 517mgFiber: 2gSugar: 1gVitamin A: 396IUVitamin C: 5mgCalcium: 66mgIron: 3mg

We are hoping to have summer soiree’s and beverage posts soon! But, as it stands…Minnesota may be permanently in winter. *sigh*

Pot pie filling ideas:

  • Mushrooms. all kinds.
  • Potato and Leek. (cook the potatoes a bit prior to baking)
  • Beef and Potato. (cook up the potatoes and use hamburger, if you like, to make it faster to cook)
  • Mac N Cheese. Like THIS ONE.
  • Lobster. Like THIS ONE.  (I’m DYING to try this version!)

Easy mini chicken pot pies (like mine) have the perfect crust to filling ratio. One bite with a bit of crust and a bit of filling, every time. We just use some [easyazon_link identifier=”B00ISBX4X8″ locale=”US”]mini ramekins[/easyazon_link](fun little pans to have on hand!) for the perfect size! It’s a glorious thing!  And if you are making these during the holidays, we love these Christmas minis.  

Save this recipe to your Pinterest board for later…

Creamy filling stuffed with veggies and chicken inside a buttery crust. Homemade Chicken Pot Pie is hearty, warming, and the ultimate in comfort food.

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21 thoughts on “Homemade Chicken Pot Pie”

  1. I’m so glad to hear that! These are a fave of our family too…comfort food at its best ;).

  2. 5 stars
    These were delicious! My whole family ( including a 2 & 4 year old) ate them up! These are definitely going in the meal rotation.

  3. Aren’t they? It’s amazing what you can find for $1 when you go looking :)

  4. Christine from Cook the Story

    You’re right… the individual size is just so cute and it’s the perfect size for taking to work, too.

  5. They are SO good! And it’s great having personal ones that can be adapted to various preferences.

  6. Thanks so much, Ali! And we tend to get in the same groove, too. But it’s really nice to have some good options in mind when you want to switch things up!

  7. Erin @ Platings and Pairings

    These look so adorable and yummy! Cannot wait to try when winter rolls around again – Pinned so I DO NOT forget!!!

  8. Ali @ Home & Plate

    I love all the filling options you have listed. I always tend to stick to what I have used traditionally. Will have to try some variations. Thanks. Love your blog.

  9. Forgot to respond to this. Thanks for the clarification. I decided to err on the side of caution before I saw your response because I wouldn’t have heard the end of it from my husband if I gave him E. coli. lol The dish was a success so thank you!

  10. You don’t sound ignorant! We were dumb and didn’t specify. We’re sorry! We’ve fixed it. But yes, the chicken is supposed to be cooked first. You could also start cooking it at the same time you cook the veggies, and let it finish up in the oven. But basically, no raw chicken should go in the oven in this recipe.

  11. Forgive me for sounding ignorant but I’ve never made chicken pot pie before, is the chicken supposed to be cooked first? Your recipe doesn’t clarify that.

  12. Is it correct to say that substituting margarine with butter and the white wine with the milk would make this dish non-dairy? Or do you still use cream?

  13. Marisa,
    Janel here. In my other job (yes, I have two) my husband and I sell native plants across the country. Guess what we sell :). Yes, ramps. I am thinking I should be doing some foods with those. Hmmm…I need to get on that!

  14. Marisa Franca @ All Our Way

    I have to admit that I am not a pot pie type person — but you’ve convinced me to give it a try. And I certainly appreciate you taking your life into your hands by going out into that horrible weather so you could make something good for us. I do agree with your pie crust suggestion — my pie crusts are good but I can’t say that they’re superior to the dairy case ones. I hope that you’ll be able to join us soon at the Farmers Market. They’re selling morel mushrooms down here and ramps — I had to look up what that was :-) Apparently all the lah di dah chefs are using them.

  15. Jillian @ Hi! It's Jilly

    Yay! This looks like such an easy recipe! I think I could actually handle this one! :D Pinning!

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