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Favorite Chicken Potpie

Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. This is the best chicken potpie recipe to have on hand when company comes over. —Karen Johnson, Bakersfield, California
  • Total Time
    Prep: 40 min. Bake: 35 min. + standing
  • Makes
    2 potpies (8 servings each)


  • 2 cups diced peeled potatoes
  • 1-3/4 cups sliced carrots
  • 1 cup butter, cubed
  • 2/3 cup chopped onion
  • 1 cup all-purpose flour
  • 1-3/4 teaspoons salt
  • 1 teaspoon dried thyme
  • 3/4 teaspoon pepper
  • 3 cups chicken broth
  • 1-1/2 cups whole milk
  • 4 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 4 sheets refrigerated pie crust


  • Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
  • In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
  • Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.
  • Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
    Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Test Kitchen tips
  • Feel free to use your favorite homemade pie pastry.
  • When the edge of the crust falls inward off the lip of the pie plate, we say it slumped. Reduce slumping by letting a fluted crust rest in the refrigerator 30 to 45 minutes.
  • Check out our 10 favorite chicken dinner recipes.
  • Nutrition Facts
    1 serving: 475 calories, 28g fat (14g saturated fat), 74mg cholesterol, 768mg sodium, 41g carbohydrate (5g sugars, 2g fiber), 15g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


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    Average Rating:
    • Diasgut
      Oct 20, 2020

      This recipe was exactly what I was looking for,rich thick gravy and delicious. I don't care for pie crust so I used one puff pastry and cut the recipe in half. Now I wish I had made the whole thing as it was so good. I omitted the corn but added celery everything else I include. I used canned chicken and used the broth from the cans for the gravy. I used a smaller rectangle dish than a 9 x13. it was 8 x 11.5. So good! I froze the leftovers and even took a serving over to my neighbor who lives alone. She liked it too.

    • Bea
      Oct 20, 2020

      Made it yesterday, very tasty. Excellent recipe

    • Laura
      Oct 5, 2020

      This was the best chicken pot pie I've ever made, and is so much better than the store bought ones. It's classic and perfectly creamy..My boyfriend rates every recipe I try and this one he gave 11/10, and I agree! I made some minor edjustments - I used the 3 cups of chicken stock to boil the carrots and potatoes, and reserved the liquid to add back in later. I only added 3/4 cup of flour instead of 1 cup. And I added 2 stalks of chopped celery when I added the onion to the pan. I made 1 pie last night,and froze the filling for a future pie. I can truly say I will never buy a store bought chicken pie again.

    • Pam
      Oct 1, 2020

      This was so good, its quite time consuming, but well worth it. This recipe makes way to much for just my husband and I I just made one nine inch pie with my own pie crust, and will freeze the rest of the filling in food saver bags. I am going to put filling over noodles next time, hope it stands up to the freezer for a couple weeks.

    • cLeighw
      Sep 30, 2020

      Added red and green bell pepper, and broccoli florets and extra chicken broth to the gravy. Cut the recipe in half and still got two 9 inch pies! Very good and I’m freezing one of the pies for use as another easy dinner

    • Debbie
      Sep 29, 2020

      I actually made this for my son & daughter-in-law, who just had a new baby, so was making some easy meals for them. I made an extra for us. It was so quick & easy to make. I thought that it was delicious & probably the best chicken pot pie that I've ever had. My husband said, "I don't know what you did, but... "it was better than any other I've ever eaten". I will definitely make this again & freeze a few as well.

    • Elo
      Sep 25, 2020

      Wonderful recipe! We found out that we do not like Thyme, so my daughter uses Rosemary instead. Such a delicious perfect recipe! She also makes her own pie crust which makes it even better! She makes 1/2 the portions because otherwise it's too much for just 1 pie unless is a bigger deeper pie dish.

    • Deb
      Sep 21, 2020

      This is a family favorite! I've made it multiple times and it's a hit every time. It's easy to make which is my favorite kind of recipe because I really don't like to cook lol. With ease in mind, I typically use frozen mixed veggies and frozen onions. If I don't have potatoes at hand I increase the chicken and veggies to make up the volume. I will cook one and freeze the other for another day. Great recipe!!!

    • Diana
      Sep 14, 2020

      Absolutely the BEST chicken pot pie recipe. I made a few minor adjustments based on ingredients I had at home. Throwing out my old recipe. This is the cat’s meow!

    • Eileen
      Sep 13, 2020

      LOVED THIS PIE. I made half a recipe (more or less) in a 10” pie plate with my favorite crust recipe. I didn’t have thyme so I used poultry seasoning, The corn was canned because that’s what I had, and the carrots were leftover roasted. No peas since hubs really can’t stand them, so I threw in some leftover green beans instead. And I used a combination of skim milk and half&half, because again, it’s what I had. Pandemic baking, as another reviewer noted. But it was creamy and delicious, and next time I will make extra and freeze. Yum!