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chicken pot pie in pie pan
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4.5 from 2 votes

Classic Chicken Pot Pie

This chicken pot pie is filled with creamy goodness and enrobed in a homemade buttery crust.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: chicken
Servings: 4 people
Calories: 401kcal


  • 9.5 inch pie pan


  • ¼ cup butter
  • 1 cup onion diced
  • 1 cup half and half
  • 1 cup chicken broth
  • 1 tbsp black pepper
  • 1 tsp salt
  • 2 cups frozen mixed vegetables
  • 2 cups shredded chicken
  • 3 tbsp cornstarch
  • ¼ cup cold water
  • 1 prepared pie crust


  • Preheat oven to 400° Fahrenheit.
  • Melt butter over medium heat in a large pot. Saute the onions in the butter for 3-5 minutes or until the onions become translucent.
  • Add the half-and-half, chicken broth, mixed vegetables, chicken, and seasoning. Stir and cook for 5 minutes.
  • Whisk together cornstarch and water. Add to the chicken pot pie filling and stir well. Cook for 5 minutes. Remove the filling from the heat source.
  • Divide dough for pie crust into thirds. Roll ⅓ out on a lightly floured surface into a circle. Place pie dough in pie pan. Place pie pan on a rimmed baking sheet.
  • Carefully pour the chicken pot pie filling into the pie pan.
  • Roll out ⅓ of the pie crust into a circle. Place crust on top of pie filling. Trim excess pie crust. Take the excess and roll into a long rope. Place the rope around the top ledge of the chicken pot pie. Using your fingers, pinch the rope to make scallop shapes. Slit the top pie crust with a few "Xs" to allow steam to escape.
  • Bake for 30 - 40 minutes or until the crust is golden brown. Allow the chicken pot pie to cool for 10 minutes before serving.



Nutrition information does not include values for the pie crust.


Calories: 401kcal | Carbohydrates: 25g | Protein: 23g | Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1020mg | Potassium: 561mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5229IU | Vitamin C: 17mg | Calcium: 118mg | Iron: 2mg