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Classic Chicken Pot Pie

 49 Ratings
  • Prep Time 40 min
  • Total Time 1 hr 15 min
  • Servings 6
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Enjoy this classic pot pie that’s made using chicken, peas and carrots topped with puff pastry – a tasty dinner recipe. Use our classic pie crust recipe to make this the best homemade chicken pot pie! Classic Pie Crust.


cup butter
cup all-purpose flour
cup chopped onion
teaspoon salt
teaspoon pepper
1 3/4
cups chicken broth
cup milk
2 1/2
to 3 cups cut-up cooked chicken or turkey
box (10 oz) frozen peas and carrots*
package (15 oz) refrigerated pie crusts, softened as directed on box


  • 1 In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
  • 2 Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
  • 3 Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
  • 4 Bake about 35 minutes or until golden brown.

Expert Tips

Pot pie for dinner is possible even if you’re busy. Just pick up refrigerated pie crusts instead of making them yourself. You’ll cut your preparation time in half.

This classic pot pie has appeared in some form in most editions of Betty Crocker Cookbook throughout the years. It’s still a favorite of many and an excellent dinner choice. Our new twist has similar flavors but is made in individual casseroles and topped with tender puff pastry. We have also included two Facebook fan recipe variations for you to sample.

*About 1 1/2 cups of any frozen vegetable combination can be substituted. (Smaller vegetable pieces will be distributed more evenly throughout the filling.)

For 22 grams of fat and 425 calories per serving, decrease butter to 2 tablespoons, increase flour to 1/2 cup, decrease broth to 1 1/2 cups and use fat-free (skim) milk. After melting butter in Step 1, stir in milk, onion, salt and pepper; stir in flour. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth. Continue as directed except use One-Crust Pastry for top crust in Step 3. Spray 9-inch square baking dish or pan with cooking spray. Pour chicken mixture into dish (not pastry-lined). Bake 25 to 35 minutes or until golden brown.

Substitute 1 can (12 oz) tuna in water, drained, for the chicken.

Substitute 1 box (9 oz) broccoli cuts for the frozen sweet peas and carrots. Stir 1 teaspoon curry powder and a few drops hot pepper sauce into flour mixture before cooking. Continue as directed.

Add 1 1/2 cups sliced baby portabella mushrooms to flour mixture before cooking in Step 1. Spoon cranberry sauce into small bowl; stir well. Continue as directed.

Pillsbury® refrigerated pie crusts make pot pie-making quicker.

Nutrition Information

No nutrition information available for this recipe.

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