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Delicious individual pot pies from nelliebellie.com

Chicken Pot Pie

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!
Print Recipe
CourseMain Course
Keywordchicken, pie
Prep Time20 minutes
Cook Time30 minutes
Servings8 slices


  • 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
  • cup flour
  • salt and peper to taste
  • 1 ½ cups chicken broth
  • 1 cup half and half cream, or milk (we use white wine!)
  • 2 ½ cups chicken chopped and cooked.


  • 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.



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: 673kcal | Carbohydrates: 28g | Protein: 40g | Fat: 44g | Saturated Fat: 14g | Cholesterol: 155mg | Sodium: 327mg | Potassium: 517mg | Fiber: 2g | Sugar: 1g | Vitamin A: 396IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 3mg