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Homemade Chicken Pot Pie
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4.86 from 7 votes

Homemade Chicken Pot Pie Recipe

Everyone needs a great go-to chicken pot pie recipe. This one is mine. Savory and creamy and full of flavor. And easy to put together.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 771kcal
Author: Savory With Soul


  • 2 Tbsp olive oil (or oil of choice)
  • 1 pound chicken breast , boneless and skinless, cut into ½-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.


Calories: 771kcal | Carbohydrates: 52g | Protein: 43g | Fat: 44g | Saturated Fat: 19g | Cholesterol: 145mg | Sodium: 1252mg | Potassium: 1201mg | Fiber: 6g | Sugar: 2g | Vitamin A: 5040IU | Vitamin C: 18mg | Calcium: 277mg | Iron: 4mg