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Quick and easy recipes you can make for your family and friends. Published by Julie Tran Deily

Chicken Pot Pie

Julie Deily · 68 Comments

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Homemade Chicken Pot Pie Recipe from thelittlekitchen.net

This post was originally published on February 12, 2011 and was updated recently with photos and updated text. We love this recipe and make it at least once a month…it's a tried and true & very tasty recipe, I know you'll love it!

Last week I shared with you this wonderful Whole Chicken in a Slow Cooker recipe and now I'm going to show you what I did the leftovers. I made chicken pot pie. And what better way to find a recipe than to tweet about it and see what other food bloggers say their favorite recipe is.

I actually put a call out to twitter asking about people's favorite chicken pot pie recipes.

I received a few replies including one from (my now dear friend) Lindsay. I love Lindsay and her blog so I went investigating. The recipe seemed relatively simple and the bulk of the work is the prepping of the ingredients.

The only problem was that I didn't have a whole set of ramekins nor do they match. But oh well, that didn't stop me. I had to go out and get two more ramekins and it ended up working out. The recipe she used is based on Chef Emeril's recipe for turkey pot pie but it was easily changeable to be a chicken pot pie.

After we had the slow cooker chicken recipe, I took the rest of the chicken left over and cut into smaller than bite size pieces and put into a plastic container – you need about 2 cups. This chicken pot pie was so amazing. It's going to be our regular after we make the slow cooker chicken recipe, always.

Very delicious...once you make this recipe, you won't need any other recipe! Homemade Chicken Pot Pie Recipe from thelittlekitchen.net

(Original photo from February 2011) As I'm writing this post, I really wish I had a ramekin or two of this chicken pot pie right now!

Sauteeing the onions and celery
Making the roux
After adding the chicken broth
After adding the half and half
Filling is done! Have a taste of the filling (it's so good, I could have just eaten it like this) and season with salt and pepper.

Homemade Chicken Pot Pie Recipe from thelittlekitchen.net

When I first made this recipe back in 2011, I had different size ramekins, some bigger than the ones I have bought since then. So depending on how many you have and the size, you might get the filling into a less number of ramekins or a larger number!

Homemade Chicken Pot Pie Recipe from thelittlekitchen.net

I pinch the pie dough against the sides of the ramekin and don't you like the little mini blossom flower cut outs? I use a similar to this one made by Wilton. Mine is also made by Wilton but it doesn't have the super convenient push tab to push out the shape. You want to cut a little vent hole whether it's with a knife or even another shape before baking.

Homemade Chicken Pot Pie Recipe from thelittlekitchen.net

This recipe takes a little bit of prep work but everyone I know who has made it, says it's worth it. Curtis and I love this recipe to pieces. Serve it with a salad and you have a complete dinner!

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Homemade Chicken Pot Pie Recipe from thelittlekitchen.net
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Chicken Pot Pie Recipe

Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 1 9x9 pan or 7 to 12 ramekins

Ingredients

  • 1 cup peeled and diced red potatoes
  • 1 cup diced carrots
  • 6 Tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste
  • 1 cup chopped yellow onions, approx 2 small onions
  • 1/2 cup chopped celery, approx 1 celery stalk
  • 6 Tablespoons unbleached all-purpose flour
  • 2 cups canned low sodium chicken broth
  • 1 cup half and half
  • 1 cup frozen peas
  • 2 cups shredded cooked chicken, white and dark meat
  • 2 Tablespoons finely chopped fresh parsley leaves, optional
  • 2 homemade or pre-made pie crusts, room temperature

Instructions

  • Turn on oven to preheat at 400 degrees F. If using a baking pan (such as a 9x9x2), grease it. Or if using ramekins, ready your ramekins (I generally use 7 to 12, all different sizes). Place baking pan or ramekins on a baking sheet covered in foil (the ramekins do not need to be greased).
  • Bring a small pot of water to a boil. Add diced potatoes and carrots and boil for about 4 to 5 minutes. Drain and set aside.
  • Melt butter in a large saute pan over medium heat. Add onions and celery as well as salt and pepper. Allow the onions and celery to for 2 minutes, stirring constantly.
  • Add flour and stir constantly for 3-4 minutes to make a blond roux.
  • Add chicken broth while stirring constantly. Bring it to a boil then turn the heat down to medium-low. Allow it simmer until the sauce thickens, about 4 to 6 minutes.
  • Add half and half while stirring. Allow filling mixture to cook for 4 minutes and stirring occasionally. Add salt and pepper to taste.
  • Add the rest of the vegetables (potatoes, carrots, peas), the chicken and parsley. Add salt and pepper to taste and make sure all vegetables and chicken are incorporated well.
  • If using a baking pan, line it with one of the rolled out pie crusts. Pour the filling into the prepared pan or divide equally into ramekins. If using a baking pan, cut vent holes and place the second crust on top of the filling.
  • If using ramekins, roll out and cut out dough (I used the ramekins, flipped them upside and used them as a cutter) and cut out vents (I used a Wilton flower blossom cutter). Fill the ramekin with filling and then add the pie crust on top. Tuck in crust(s) into the pan or ramekins and pinch the edges against the sides of the ramekins.
  • Place into oven on covered baking sheet. Bake until the crust is golden brown and crusty, 25 to 30 minutes (18-20 minutes if using ramekins). Let cool for 5 minutes before serving.

Cook's Notes:

  • Preparing the filling on the stove doesn't take that much time, the prepping of the ingredients does though. So it's very important to prep everything before you heat the pan on the stove!
Homemade Chicken Pot Pie Recipe from thelittlekitchen.net
Did you make my Chicken Pot Pie Recipe?Did you take a photo of it? Did you know you can upload your photo along with your rating and comments below? I’d love for you to share with me & others because you’re awesome. And because I’d love to see how it came out for you! If you share on social, be sure to use the hashtag #thelittlekitchenrecipes and tag me @TheLittleKitchn because I don’t want to miss it! Yay!!
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Homemade Chicken Pot Pie Recipe from thelittlekitchen.net

I just adore this recipe for chicken pot pie and it's going on regular rotation in our house. It's one of the perfect comfort foods. So what do you like to make with your leftover chicken when making recipes like the slow cooker chicken, roast chicken or rotisserie chicken?

Disclosure: There's an affiliate link in this post.

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Julie of The Little Kitchen

Hi, I'm Julie!

Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

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    1. Erica Fields says

      I’m wondering why there is no other seasoning besides salt & pepper. I would think it might be a bio bland. I always add up to a tbsp. of poultry seasoning and a 1/2 tsp. of thyme. I get rave reviews for my potpie. I’d love to see you try a beef pot pie. In my younger days, I enjoyed the frozen (admittedly highly processed) Banquet and Swanson beef and chicken pot pies. Homemade is so much better for us, right?

      Reply

      • Julie Deily says

        Hi Erica,

        It’s definitely not bland…and has great flavor…it’s our go to recipe. I have been wanting to try to make a beef pot pie forever…I’ll let you know if I try one out that I like or develop one that’s good enough to share on the blog.

        Thanks!

        Reply

      • Julie Deily says

        Hi Lorcan, it’s half milk and half cream…in the UK it’s called half cream. Hope that helps! You can probably use milk or even almond milk! The next time we make it, we’re going to try almond milk.

        Reply

        • Damian says

          Be sure to use unsweetened unflavored almond milk. Just in case. We made the mistake once in our house! Vanilla yogurt in mashed potatoes…

          Reply

    5. AngelaS says

      I love pot pies and can’t wait to try this. I used to bake a chicken a week now I just pick one up on the way from work. There are always leftovers even after setting aside slices for sandwiches. I’ll have to try this without the half and half and use lactose free milk instead. I love the richness of cream but with two lactose sensitive kids I cook with treated milk or yogurt.

      Reply

    8. Deborah says

      hi there,
      looks absolutely yummy!!!
      I have the huge task of cooking LOTS of chicken as my freezer broke and contents were partially defrosted. So i was wondering as I have way more than needed (about 8 chickens) !!! would this recipe freeze well?
      thanks

      Reply

    10. Liza says

      Hello Julie! I’ve made chicken pie with so many recipes and yours is the best so far! I used leftover grilled chicken and the serving was enough for an entire pie! My husband and son ate 3 servings, they’re the real litmus test of my cooking. I will subscribe and share because you have something really special here. Thank you for sharing!

      Reply

    11. Megan says

      I made these tonight with the leftovers from your crock pot chicken recipe, and even though my ramekin isn’t out of the oven yet, I can tell it’s delicious.

      I have long thought that I hated pot pies, but I found your recipe and just had to try it. I used chicken stock that I made myself and also I made my own pastry dough. I am single and cook for myself, so I made 3 mini pies to freeze and that left one ramekin to bake tonight. My house smells amazing and I cannot wait to eat my super mini pie once it cools. Thank you so much for your recipes!! I am going to try your pot stickers next.

      Reply

    12. Sabrina Finley says

      I am soooo trying this next time I roast a chicken. I can’t believe how great these look, and so easy to adapt to single servings!

      To Toni: I’d pre-bake a crust on the bottom to prevent sogginess – just like when baking a pumpking pie.

      Reply

    13. Toni says

      I can’t see any bottom crusts on these–? Can I add a bottom crust, or will it get soggy? Please let me know, thanks! 🙂

      Reply

      • Julie Deily says

        Hi Toni, no bottom crusts needed…I would think it would be a little doughy but you can definitely try it if you want. I find it has enough crust on top since I do it in little ramekins. Hope that helps!

        Reply

    15. Tracy says

      I made this for dinner tonight. It was AWESOME. Once the prep was done it was super easy to mix together. I have 2 picky eaters and they both loved this… I’m just sad that it took so long to make. I can’t see myself having the time to make this too often 🙁

      What I’d do differently if there were a next time…
      1. I did use the parsley this time and I have to say, I liked the mixture better before the flavor of the parsley worked its way through… JMHO
      2. I’d wait to make this for when I have leftovers from a few meals to work with. That way I wouldn’t have to boil chicken and peel, cut and boil veggies for prep

      Reply

    16. RoseAnn says

      My husband is very hard to please, but he loved the slow cooker fryer and when I turned the leftovers into the pot pie recipe you shared his only complaint was that the ramekins were not big enough. He loved it!!!
      Thank You!!!!

      Reply

    18. cassie m. says

      Ok, so I’ve wanted to make homemade pot pie for my little ones and husband, as I do not like eating out of boxes and cans. This is the first recipe I ran across and it loomed good. Last night I decided to give it a go. Since I had never made it before, I did not realize that this recipe really needs to be preped so that you’re not having to do a million things all at once like I did. Now to the good part. This is not only the best pot pie I’ve ever had, but one of the best meals I’ve ever had PERIOD!!! Everyone was in love with this, my mom even said it is.better than regular dessert pie!! This is a keeper. The only advice I have is PREP PREP PREP! Chop all veggies, boil chicken all before starting to cook. Thank you !

      Reply

      • Julie Deily says

        Hi Cassie,

        Thanks for writing me! So glad you enjoyed it…I think it’s the best pot pie I have ever had too! I wish I came up with the recipe. I really want to make a turkey one with Thanksgiving leftovers. Yes, prep, prep, prep, it’s so important! I will add a note to the recipe & mention this!

        Reply

    19. Absoblogginlutely says

      These look really good – If you are making 7 or these or so, do you freeze them? If so, do you freeze before or after baking and are the ramekins ok in the freezer? These recipes look great but when there’s just one of you it’s harder to cut them down to a reasonable cooking size without freezing (but I do love leftovers)

      Reply

    30. Candace says

      Interesting! I have never made a roux with onions, but yes a chicken velouté sauce is so easy it makes you wonder why you would ever buy frozen pot pies!

      Reply

    34. Tammy says

      yummy 🙂

      We like to make Chicken (or Turkey) and Rice with our leftovers. We just dice the chicken up really fine, and use the leftover gravy and mix it in with cooked Basmati rice. So simple and easy and my family loves it.

      Reply

    36. Ellie says

      I love chicken pot pie and these look fabulous! I am stupid when it comes to cooking (my husband does it all) and I am guessing a ramekin is the dish it’s in? I think I might try this recipe, or give it to the hubby to make. lol

      Reply

    37. Kimmy says

      I have been craving chicken pot pie like no tomorrow but have never found a good recipe for it. I’m definitely trying this one… sounds exactly what I’m looking for! Thanks!

      Reply

      • Julie Deily says

        Thanks, Courtney! I bought the two bigger ones in the back of the picture at Target for a very reasonable price, I want to say for less than $4 each. You buy them by the piece…so glad I got them the day before because I had just enough with them! The square one I got at Target awhile back and I wish I bought more than one because they don’t sell them anymore!

        Reply

    39. Paula says

      OH MY! Such lovely little pies! My husband loves chicken pot pie and I rarely ever make it for him. I’ll have to bookmark this post Julie! Thank you.

      Reply

    40. Robin @ Yankee Kitchen says

      I have been in the mood for chicken pot pie, ever since Carla made it for Jimmy Fallon’s B Day party on Top Chef last week. I use sweet onions, red pepper, broccoli & mushroom for my veggies though, since DH is a major pea hater….lol.

      Reply

      • Julie Deily says

        Darn I missed that episode! Your combination sounds really good, I wish I could put mushrooms in mine, DH loathes them! I would make mushrooms all the time if it weren’t for him disliking them!

        Reply

    41. Sharon says

      I just “found” your site yesterday through a mention of you in my America’s Test Kitchen email newsletter. I spent some time browsing around–(and entered your kitchen scale giveaway!!) I’m very impressed and look forward to following you.

      I love the step-by-step photos of your recipes and also the Print options. This Chicken Pot Pie looks fabulous. I can’t wait to give it a try. Thanks!

      Reply

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