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Classic Chicken Pot Pie Recipe

Classic Chicken Pot Pie Recipe

Our neighbors and a friend from back home are always after me to make "those yummy potpies". That's all the encouragement I need, since we really like 'em, too!—Ada May Smith, Citrus Springs, Florida.
TOTAL TIME: Prep: 30 min. Bake: 20 min. YIELD:6-8 servings


  • 1 package (16 ounces) frozen mixed vegetables, thawed
  • 2-1/4 cups cubed cooked chicken
  • 1 cup frozen pearl onions, thawed
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon dried thyme
  • 1 can (14-1/2 ounces) chicken broth
  • 2 teaspoons chicken bouillon granules
  • Pastry for single-crust pie (9 inches)


  • 1. In a greased deep 2-1/2-qt. baking dish, combine the vegetables, chicken, onions and mushrooms; set aside. In a small saucepan, melt butter. Stir in flour and thyme until smooth. Gradually add broth and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetable mixture.
  • 2. Roll out pastry to fit top of dish. Place over filling; trim and flute edges. Cut slits in top. Bake at 450° for 18-20 minutes or until golden brown. Let stand for 5 minutes before cutting. Yield: 6-8 servings.

Nutritional Facts

1 piece: 317 calories, 16g fat (7g saturated fat), 56mg cholesterol, 699mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 15g protein

Reviews for Classic Chicken Pot Pie

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Reviewed Mar. 16, 2016

"This is a delicious recipe. I sauted cubed chicken with one chopped onion and set that aside. I doubled the white sauce using low sodium chicken broth and skim milk. MIxed the sauce with chicken, onions and vegetables and covered with pie crust. Next time I want to substitue the pie crust with puff pastry. really and easy to make"

Reviewed Jan. 31, 2016

"Hubby ate it w/o complaint except when dishing it out, he said, "It doesn't look the same" (as the former CPP.) I halved the recipe, using 10 oz. chicken broth, 1 1/2 tsps. Chicken Better Than Boullion, about 1 1/2 tsps. Trader Joe's Poultry Rub, omitted the 'shrooms & onions, substituted 3T. organic corn starch, and substituted torn pan-toasted 3 Bakers gluten free bread coated with 1/2 cup melted butter. It's is simpler & quicker to create than my former recipe. Sorry this is so long."

Reviewed Nov. 28, 2015

"I made this because I could not access my usual recipe box on Taste Of Home tonight. For some reason. I often find the website to be difficult when I use my IPad. I would make more flour butter sauce next time because mine was not too creamy. The store was out of pearl onions today so I used regular onion and it was fine. But overall, my family ate it so that is a success in my book."

Reviewed Nov. 22, 2015

"It was really good. I did both the bottom and top crust. Super easy to make too."

Reviewed Sep. 29, 2015

"Didn't use pearl onions, red instead, no mushrooms. Delicious. Will be making again!"

Reviewed Aug. 31, 2015

"Wonderful and easy to make. I will make this again for sure. The only things I changed was I made double crust and used chopped onion."

Reviewed Mar. 10, 2015

"I make this recipe religiously! My family loves it and its a great way for my kids to get a ton of vegetables. I use fresh mushrooms and add celery for that yummy crunch. Absolutely delicious recipe!"

Reviewed Feb. 14, 2015

"I made this tonight because my boyfriend said that he wanted chicken pot pie kfc style. I bought 6 soup mugs and double the recipe and it only filled 5 of the mugs. Everybody raved about this meal and want me to make it again. It is really easy to make."

Reviewed Feb. 9, 2015

"This was a good, quick, semi-homemade meal. I think I needed to mix the gravy with the vegetables better. I was in a hurry and just poured it on top and the gravy just sat there and didn't coat evenly. I will try it again and see if I need to adjust my rating. I used chopped onions and veggie broth with chicken bouillion (since I had one opened in the fridge). Tasted fine! Will make again!"

Reviewed Jan. 22, 2015

"This was really good! Had leftovers for lunch the next day. Will make again."

Reviewed Nov. 22, 2014

"This is delicious. I had some leftover grilled chicken so used that. I also substituted chopped onions for the pearl onions and sliced par cooked fresh mushrooms for the jarred mushrooms. I made this on a very cold night. The aroma while it bakes was enticing and the flavor didn't let us down. I will definitely be making this again."

Reviewed Oct. 27, 2014


Reviewed Jan. 20, 2014

"Delicious. I used The Pioneer Woman's recipe for Perfect Pie Crust. Next time, I will do without the pearl onions. I used a 9.5" glass pie dish, and the only modification I had to make was using about half or 2/3rds of the bag of mixed veggies."

Reviewed Oct. 24, 2013

"Excellent!! Definitely a keeper!! Easy to fix and far and above any thing you buy in the frozen food section at the grocery store."

Reviewed Nov. 10, 2012

"Loved this recipe! Very easy to make and Delicious"

Reviewed Nov. 7, 2012

"Best chicken pot pie we've ever had! Our son said he'd eat it every night, and he doesn't even like vegetables!"

Reviewed Oct. 22, 2012

"Very good!"

Reviewed Jul. 17, 2012

"This was absolutely fantastic. I'm the only one that eats onions and mushrooms in this house so I substituted the mushrooms and onions with Ore Ida steam ready potatoes (keeping them frozen and cubed) I mix them into the cooked chicken and frozen vegetables. The dried thyme doesn't soften when making the broth so instead I use a little salt and pepper... it is excellent. My favorite recipe!"

Reviewed Feb. 5, 2012

"Great recipe! I omitted the mushrooms, used top and bottom crusts, and used rotisserie chicken to make this even quicker! Loved it!"

Reviewed Mar. 10, 2010

"I have made this 3 times now. Very good and easy to make. I use a 9x13 pan to make a double batch with a double crust recipe. Kids love the thicker crust."

Reviewed Nov. 11, 2009

"I did not have any thyme, so I used basil and dill and it was fantastic. Also, instead of pearl onions, I used a half cup of chopped sweet onion. This recipe is easy and it filled us up with plenty to spare."

Reviewed Jun. 28, 2009

"My husband, myself, and my son loved this recipe. It kept well for us to eat the following evening. We have made it with the crust on the bottom and the top. The second time around we only put the crust on the top so there is less fat content."

Reviewed Mar. 23, 2009

"Could you put a crust on the bottom as well as the top???"

Reviewed Jan. 6, 2009

"This was very good. My family doesn't like mushrooms or unions, so I made it without! Still very yummy! I used canned chicken broth in it too."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.