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Homemade Chicken Pot Pie

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Betty Crocker Kitchens
Updated Mar 20, 2026
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Homemade chicken pot pie might just be one of the most comforting dishes of all time. This version is made from scratch, giving it an extra special character that only comes with homemade crust and stew. While it might require a little extra time and effort, we promise this chicken pot pie will be worth it!

Homemade Chicken Pot Pie

  • Prep Time 40 min
  • Total 1 hr 5 min
  • Servings 6
  • Ingredients 13
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Ingredients

Crust

  • 2 cups Gold Medal™ All Purpose Flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons shortening
  • 4 to 6 tablespoons cold water

Filling

  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup Gold Medal™ 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
Make With
Gold Medal Flour

Instructions

  • Step 
    1

    Heat oven to 425°F. Combine flour and salt in a large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough cold water with a fork until flour is moistened. Divide dough in half. Shape each half into a ball and flatten slightly. Wrap 1 ball in plastic wrap and refrigerate.

  • Step 
    2

    Roll out remaining ball of dough on a lightly floured surface into an 11-inch circle. Fold into quarters. Place dough into an ungreased 9-inch pie plate. Unfold the dough and press firmly against bottom and sides of the pie plate. Trim the crust to 1/2 inch from edge of pan; set aside.

  • Step 
    3

    In a 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. Stir in chicken and mixed vegetables. Remove from the heat. Spoon into crust-lined pie plate.

  • Step 
    4

    Roll out refrigerated ball of dough on a lightly floured surface into an 11-inch circle. Gently fold the dough into quarters. Place dough over filling; unfold. Trim, seal, and crimp or flute edges.

  • Step 
    5

    Bake 30 to 40 minutes or until crust is golden brown. During the last 15 to 20 minutes of baking, cover the edge of the crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Nutrition

670 Calories
42g Total Fat
24g Protein
47g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
670
Calories from Fat
380
Total Fat
42g
65%
Saturated Fat
15g
74%
Trans Fat
5g
Cholesterol
80mg
26%
Sodium
990mg
41%
Potassium
340mg
10%
Total Carbohydrate
47g
16%
Dietary Fiber
4g
17%
Sugars
4g
Protein
24g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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