Go Back
+ servings

Homemade Chicken Pot Pie Recipe

This easy and delicious classic homemdade chicken pot pie recipe is one of our favorite meals. A delicious chicken and vegetable filling is tucked into a buttery pie crust. With a few simple tricks, this classic homemade chicken pot pie from scratch can be made quickly and easily. 
5 from 5 votes
Print Save
Course: Main Course
Cuisine: American
Keyword: Chicken, Dinner, Pot Pie
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 273kcal


  • Pie Pan


  • 1 tbsp olive oil
  • 2 tsp garlic minced
  • 1/4 cup onion diced
  • 4 tbsp butter
  • 1/3 cup flour
  • 2 oz cream cheese it must be softened to avoid lumps
  • 2 tsp kosher salt adjust to taste
  • 1 tsp black pepper adjust to taste
  • 1/2 tsp dried thyme or seasoning of your choice
  • 1 1/2 cup chicken broth
  • 1 cup milk whole works best if available
  • 1/2 cup heavy whipping cream half and half can also be used
  • 2 cups diced, cooked chicken
  • 3 cups mixed vegetables Small sized veggies such as diced carrots, peas, corn and potatoes work well. If using frozen, make sure to thaw first
  • 1 package ready made roll out pie crusts I recommend Pillsbury brand


  • Pre-heat oven to 400 degrees F.
  • In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until tender. Remove from skillet and set aside. 
  • Add butter to skillet and cook until melted. Add in flour and whisk until well combined. Add in softened cream cheese and spices and stir until combined. 
  • Pour chicken broth into skillet and whisk ingredients until are smooth. Add in milk and whisk again until smooth. Add in thyme, salt and pepper. Bring to a gentle simmer and continue whisking to avoid lumps. Add in heavy cream, and whisk until smooth.
  • Add in veggies, potatoes, and chicken and stir to fully combine ingredients. Cook on a low simmer for approximately five minutes stirring regularly. 
  • Give the filling a taste to check and see if more seasoning is needed, and if so add salt, pepper and seasoning of choice accordingly. 
  • Place one of the two pie crusts into a deep dish pie pan as instructed on package, then add filling to the pan.
  • Add second pie crust to the top and seal to close. Cut four small vent holes in the top center of the crust.
  • Bake for approximately 30 minutes or until crust is golden brown. Remove from oven and allow to cool for 10-15 minutes prior to serving.



Remember this recipe is FLEXIBLE! You can use whatever veggies you like. I find frozen veggies to be perfect for this recipe, and I typically use a combo of a peas and carrots mix, along with some corn.If using fresh veggies, it's a good idea to cook them until they are tender, then drain and dry well. 
For potatoes I highly prefer red potatoes, as they tend to hold their shape and texture and don't break down in the soup. Just make sure to either microwave or boil your diced potatoes before adding them to the soup, so that they are tender. 
While I stick to salt, pepper and a little bit of thyme in this recipe since my kids don't have the most adventurous tastes, feel free to get creative with your favorite seasonings. 


Calories: 273kcal | Carbohydrates: 16g | Protein: 13g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 911mg | Potassium: 393mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4018IU | Vitamin C: 11mg | Calcium: 76mg | Iron: 1mg
Tried this recipe?Mention @lovefromtheoven or tag #lovefromtheoven!