Homemade Chicken Pot Pie (2024)

Published: Jul 13, 2023 · Modified: Jul 28, 2024 by Lois · As an Amazon Associate, we earn from qualifying purchases. This site contains affiliate links · 26 Comments

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Looking for a warm and comforting dinner option tonight? Look no further than my mouth watering homemade chicken pot pie recipe!

Made with leftover or shredded chicken, frozen vegetables and a delicious homemade cream sauce that ties all the ingredients together perfectly.

Check out my list of other Family Favorite Chicken Recipes for even more dinner ideas.

You won't believe how amazing the homemade cream sauce is in this recipe! Don't even think about using canned cream soup as a substitute.

Trust me, there's no competition here. And when you take a bite of the chicken and creamy sauce combo for my recipe, you'll be in food heaven!

This classic dish is perfect for using up any leftover chicken you may have in your fridge, and can be easily customized to include your favorite veggies.

Looking for more family dinner ideas and recipes? Try my Hasselback Chicken Stuffed with Mozzarella, Tomatoes and Basil, Grilled Chicken Sandwiches, and even my Chicken Cutlets Italian Style. Yum!

Table of Contents

Betty Crocker Easy Chicken Pot Pie
Reader Review
🛒Helpful Kitchen Tools
📋Ingredients
Recipe Variations and Substitutions
Step-by-Step Instructions
Top Tip
How to Make Individual Chicken Pot Pies
Before You Begin!
Recipe FAQ's
Make it a Meal
Storing, Freezing, Thawing and Reheating Tips
More Recipes to Love
📖 Recipe Card
💬 Comments

Betty Crocker Easy Chicken Pot Pie

This recipe is very similar to the Betty Crocker Easy Chicken Pot Pie recipe; which is made as a large family-style pie.

Making this recipe as individual pot pies makes it fun to be able to dig into your own personal pot pie. It reminds me of the frozen pot pies from my childhood.

Plus, if you have any leftovers, these individual pies make for easy and convenient re-heating later on.

You can even freeze the filling mixture if you're only making a few individual pot pies.The mixture freezes well and has helped me get a quick dinner on the table time and time again when the kids were younger and involved in many after school activities.

Reader Review

I made the individual chicken pot pies and my family just loved them and wanted me to fix them again.

- Helen

⭐⭐⭐⭐⭐

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📋Ingredients

Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!

Recipe Variations and Substitutions

You can use your own homemade pie crust recipe or you can use store-bought pre-made pie crust. I have made this recipe using both.
I like to use my easy recipe for shredded chicken when I'm making this recipe, or you can use a rotisserie chicken or leftover chicken.
Instead of using the chicken bouillon cube, you can try a few teaspoons of my Homemade Poultry Seasoning Mix.
Check out my other recipe for Skillet Chicken Pot Pie with Biscuits.
Or you might enjoy this other recipe for Easy Chicken Pot Pie

Step-by-Step Instructions

Step 1: In a heavy saucepan, melt the butter and then add the flour. Cook the flour in the butter until golden brown.

Top Tip

This recipe is versatile! You can bake one big, family-sized chicken pot pie, or make several individual mini pot pies. This recipe makes enough for one large pot pie or 4-6 mini ones.

How to Make Individual Chicken Pot Pies

Step 4: On a lightly floured surface, roll out the pie dough. Place the mini pie pans on top of the crust and cut out 8 sets of discs...one for the bottom crust and one for the top crust.Fit the first set of pie dough discs into bottom of the pie pans.

Step 5: Add the chicken pot pie filling into the bottom crust.Place the top crust over each of the mini pot pies. Seal the edges of the crust and cut slits in the top crust. Bake in a preheated 375° F oven for 20 minutes or until the crust is golden brown.

Before You Begin!

If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.

Recipe FAQ's

Can I use leftover turkey?

Give leftover Thanksgiving turkey new life by incorporating it into this versatile pot pie recipe in place of cooked chicken.

What seasonings can I add to spice up the flavor of my pot pie?

You can try adding a few teaspoons of garlic powder or onion powder to the cream base for a little added spice. Rosemary and Thyme are also good herbs for seasoning a chicken pot pie recipe.

Can I make chicken pot pie recipe ahead of time and reheat it later, or should I serve it immediately?

You can absolutely make a chicken pot pie ahead of time and reheat it later. In fact, many people prefer to make pot pie in advance to save time on busy weeknights or to have leftovers for the following day. To reheat a pot pie, simply place it in a preheated oven at 350°F for about 20-30 minutes, or until heated through.

Make it a Meal

Chicken pot pies make a great meal all on their own, but are also great served with a salad on the side. Try my homemade Italian Salad Dressing recipe!

Storing, Freezing, Thawing and Reheating Tips

Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat leftovers by placing in a preheated 350°F oven covered with foil. Bake for about 25 minutes or until heated through.

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Mayonnaise Chicken Recipe
Chicken Cutlets Parmesan Recipe
Chicken Cutlet Recipes with Sauce

📖 Recipe Card

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The Best Chicken Pot Pie Recipe

Homemade Chicken Pot Pie is a comfort food for many people and it’s one of my daughter’s favorite recipes. This recipe is easy to make and can be made as a whole pie or individual mini pot pies.

5 from 1 vote

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Course: Main Dishes

Cuisine: American

Keyword: the best homemade chicken pot pie

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 1 full size pot pie or 4 - 6 mini pot pies

Calories: 709kcal

Author: Lois

Ingredients

⅓ cup butter
⅓ cup flour
1 ½ cups chicken broth
⅔ cup milk or half and half
2 - 3 cups shredded cooked chicken
2 cups mixed vegetables
1 chicken bouillon cube
salt and pepper to taste
2 pie crusts

Instructions

In a heavy sauce pan, melt the butter and then add the flour. Cook the flour in the butter until golden brown.
Stir in the milk and the chicken broth. Continue cooking until you have a nice, thick, delicious cream sauce.
Add a cube of chicken bouillon and salt and pepper; season to taste.
Add the shredded chicken and frozen mixed vegetables and continue to cook until everything is combined and thickened.
Roll out your pie crust.
Place the mini pie pans on top of the crust and cut out 2 sets of discs...one set for the bottom crust and one set for the top crust.
Fit the first set of pie dough discs into bottom of the pie pans.
Add the chicken pot pie filling into the bottom crust.
Place the top crust over each of the mini pot pies.
Seal the edges of the crust and cut slits in the top crust.
Bake in a preheated 375° F oven for 20 minutes or until the crust is golden brown.

Notes

This recipe will make 1 full size chicken pot pie or four to six mini pot pies.

If you are making one whole chicken pot pie, the cooking time should be increased to 30 to 40 minutes.

You can use your own homemade pie crust recipe or you can use store-bought pre-made pie crust.

I have made this recipe using homemade pie crust and store-bought.

Nutritional estimates are provided using an online calculator and is an estimate per serving. Calorie accuracy isn't guaranteed.

Tried this recipe?Leave a comment and star rating!

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