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The BEST Homemade Chicken Pot Pie Ever

Recipe By: Bruce Bradley
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dinner
Cuisine: American
Servings: 8

Note: For most recipes you can adjust the measures for more or less servings by hovering over the servings number and moving the slider.


  • 1/3 cup butter
  • ½ - 1 cup chopped onion
  • 1 cup sliced celery
  • 1 pound skinless boneless chicken breasts – cubed
  • 2/3 cup milk
  • 1/3 cup all-purpose flour
  • 1 1/4 - 1 3/4 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried sage optional
  • 1/4 teaspoon dried rosemary crumbled (optional)
  • 1 cup fresh or frozen carrots diced
  • 1 cup fresh or frozen green peas
  • 2 9-inch unbaked, whole wheat pie crusts


  • Preheat oven to 425 degrees F.
  • In a large saucepan over medium heat, cook onions and celery in butter until they start to soften. Add cubed, uncooked chicken and sauté for about 8-10 minutes.
  • Mix together the milk and flour. Add to the chicken. Stir until it begins to thicken. Slowly add the broth and simmer over medium-low heat until thick. Stir in seasonings and carrots and peas. Adjust salt and pepper to taste. Remove from heat and set aside.
  • Line a 9-inch pie with an unbaked pie crust. Pierce the crust several times with the tines of a fork. Pour warm chicken filling into the crust. Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top to allow steam to escape.
  • Bake in the preheated oven for 30 to 35 minutes or until pie crust is golden brown and filling is bubbly. Cool for 10 minutes before serving.


We recommend using organic ingredients whenever possible.
If the pie crust is browning too fast, cover with foil when brown and cook until filling is bubbly (about 30-35 minutes in total).
If you have some leftover cooked chicken, you can use it instead. Just add about 2 1/2 -3 cups of cooked, cubed/diced/shredded chicken to the filling after it has been thickened.
I like to add the peas and carrots right before filling the crust so they are tender and retain most of their color. =)
If you want to make the filling ahead of time, simply warm it before filling the crusts. Again, I add the peas and carrots right before filling the crust.