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Everyone needs a great go-to homemade chicken pot pie recipe. This one is mine. Savory and creamy and full of flavor. And easy to put together.
I like to use a few shortcuts, as (confession time) I really dislike making pie crusts …
I’m not a baker … I can bake some things just fine … but I’m more of a chef, making savory dishes like soups and casseroles, and sauces.
That’s my thing! (Thus, the “savory” in Savory With Soul!)
If you make your own crust or have an awesome recipe you love … by all means use it … but I’m calling for a store-bought crust here.
Not crazy about not knowing the ingredients in it … as I like to have lots of control in my ingredients … but this is one short cut I’m willing to settle for.
And I must say that Pillsbury’s roll-out crust is pretty flaky and tasty.
I also use canned cream soups in many of my recipes (including this one). I choose to use the “healthy” version, as it leaves out some of the yucky ingredients like MSG. It’s a shortcut I don’t want to do without as a busy mom.
I used uncooked chicken for this pot pie recipe, but you can also use cooked chicken. It’s a great way to use up leftovers.
Just add 2 cups cooked chicken in place of the raw chicken and add when you add the frozen vegetables.
The vegetable mixture I prefer includes peas, carrots, corn, and green beans. Just use the veggie mixture you prefer.
I really dislike lima beans, and many of them include them (which I avoid). But if you like them – go for it!
That’s one of the beauties of this recipe – you can customize several aspects according to your tastes.
For the cream soup, I used and like to use cream of mushroom. But you can certainly use cream of chicken or cream of celery in its place.
If you have regular onion on hand instead of the small green scallions, feel free to use your onion, trying to keep to the estimated amount as much as possible.
This recipe serves 4 people a nice large square of pie that makes a complete meal with a side salad.
You can double it, but you would need to cook the filling mixture in a larger pan to start (like a Dutch oven) in order to hold all the ingredients.
Then simply fill a 13 x 9 rectangular baking dish (after the bottom crust) or two large pie pans.
Making Homemade Chicken Pot Pie
I like to preheat a heavy skillet to medium for a couple minutes before adding my first ingredients.
Then, you will add your oil, chicken, and garlic and cook 5 minutes, stirring to make sure the chicken cooks on all sides.
Note that the chicken doesn’t need to be fully done before putting your chicken pot pie in the oven. It will easily finish up cooking in there.
The marjoram and potatoes will be added next.
Then you will cover to hold more of the heat in and cook 10 minutes, stirring halfway through to make sure that the potatoes aren’t sticking to the bottom of the pan.
Once the potatoes have cooked a bit (but they won’t be fully cooked before placing the pie in the oven), you will uncover your skillet and turn the heat off.
The process of cooking the potatoes on the stove top is to give them a head start to make sure you don’t end up with crunchy potatoes at the end.
Cutting them up in small chunks (like 1/4 inch) is also the best way to get them fully softened.
You will next add your canned cream soup, broth, vegetables, cheese, and cream and stir to combine well.
I call for chicken broth (or stock) in this recipe, but you can also use beef broth if that’s what you have available.
(Sometimes I will interchange my broths if I have one already opened and need to use it before it goes bad.)
Before your pie is ready for the oven, you will need to prepare the bottom crust in either a 9 x 9 baking dish or large pie pan.
Then you will pour the filling mixture on top of the bottom crust, add your top crust, and press the top and bottom crusts together to seal.
This doesn’t have to be especially “pretty.” Just make sure to scrunch and press so the edges of the crusts aren’t overlapping the sides.
I like to place my pot pie on a sheet pan (or cookie sheet) before putting it in the oven. This pan is good for catching potential drips from the bubbling pie so they don’t drop down into your oven.
You will cook the homemade chicken pot pie for 30 minutes or until the crust is nicely brown and filling is bubbly.
Freezing Ahead For Cooking Later
This pot pie is perfect for make-ahead dinners.
Simply follow all the instructions for the pot pie up to putting it in the oven (don’t cook it yet). Cover with foil and freeze for up to 3 months.
Once ready to cook, remove from the freezer 30 minutes before cooking.
Preheat oven to 425. Bake covered for 30 minutes, then uncover to bake 30 minutes more to finish cooking and to brown.
You May Also Love These Dinner Recipe Ideas:
- Spaghetti Bolognaise (Southern Style, of course!)
- Chicken & Bacon Pasta Bake
- Corn Potato Chowder (Easy, Hearty & Delicious!)
- Baked Mahi Mahi Recipe (Simple & So Flavorful!)
- Authentic Jambalaya Recipe (Lots of Spicy Flavors!)
- Turkey Ala King (Using Leftover Turkey or Chicken)
- London Broil Crock Pot Recipe (with Built-In Gravy)
Homemade Chicken Pot Pie Recipe
- 2 Tbsp olive oil (or oil of choice)
- 1 pound chicken breast , boneless and skinless, cut into 1/2-inch pieces
- green onions (scallions) – about ½ – ¾ cup
- 1 Tbsp garlic , minced (about 2 large cloves)
- 10.5 ounces cream of mushroom soup (or cream of chicken – 1 can)
- ½ cup chicken stock (or broth – can also use beef)
- 12 ounces mixed vegetables , frozen
- 2 small red potatoes , skin on, chopped in small pieces (about 2 cups)
- 2 tsp dry marjoram
- ¼ tsp salt
- ½ tsp black pepper
- ½ cup cheddar cheese , sharp, shredded
- ½ cup pepper Jack cheese , shredded (or Monterrey Jack)
- ½ cup cream , heavy
- 1 pie crust (top and bottom) – I like to use the kind you have to unroll
- Preheat heavy skillet to medium for a couple minutes. Add oil, chicken, and garlic and cook 5 minutes, stirring to turn as chicken cooks.
- Add marjoram and potatoes and stir. Cover and cook 10 minutes (still on medium), stirring halfway through, making sure that potatoes aren't sticking.
- Preheat oven to 425 F.
- Uncover skillet and turn heat off. Add cream soup, broth, vegetables, cheese, and cream. Stir to combine well.
- Prepare bottom crust in 9 x 9 baking dish or large pie pan. Pour filling mixture onto bottom crust. Add top crust and press top and bottom crusts together to seal.
- Place on sheet pan before putting in the oven. Cook for 30 minutes or until crust is nicely brown and filling is bubbly.
- NOTE: This pot pie is perfect for make-ahead dinners. Simply follow all the instructions for the pot pie up to putting it in the oven (don't cook it yet). Cover with foil and freeze for up to 2 months. Once ready to cook, remove from the freezer 30 minutes before cooking. Preheat oven to 425. Bake covered for 30 minutes, then uncover to bake 30 minutes more to finish cooking and to brown.
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