Homemade Chicken Potpie

Total Time

Prep/Total Time: 30 min.


6 servings

Updated: Jun. 30, 2023
Why look for potpie in the frozen food aisle when this easy version tastes much better? The chicken pot pie's crust is so tender and flaky, and underneath you'll find the ultimate comfort food for kids and adults. —Amy Briggs, Gove, Kansas


  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1/2 cup all-purpose flour
  • 1 teaspoon poultry seasoning
  • 1 can (14-1/2 ounces) chicken broth
  • 3/4 cup 2% milk
  • 3 cups cubed cooked chicken
  • 2 cups frozen mixed vegetables (about 10 ounces), thawed
  • 1 sheet refrigerated pie crust


  1. Preheat oven to 450°. In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in flour and poultry seasoning until blended; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in chicken and vegetables.
  2. Transfer to a greased 9-in. deep-dish pie plate; place crust over filling. Trim, seal and flute edges. Cut slits in crust. Bake 15-20 minutes or until crust is golden brown and filling is bubbly.

Homemade Chicken Potpie Tips

How do you keep a pot pie crust from getting soggy?

There are a few ways to prevent a soggy pie crust! For a single-crust pie, the easiest way to keep it from getitng soggy is to prebake (or blind bake) the crust before filling. You can also brush the crust with a beaten egg white, which will help seal the crust and prevent the liquid filling from absorbing into the crust. You could also bake the pie on a lower rack in the oven. Because heat is concentrated at the bottom, placing the potpie on the lowest rack ensures the bottom of the crust will bake up crisp and golden brown.

How do I add a bottom crust to this chicken pot pie?

To add a bottom crust to your chicken pot pie, after rolling your pie dough, unroll it carefully into a greased 9-in. deep-dish pie plate; trim even with the rim. Add chicken mixture. Unroll remaining crust and place over filling. Trim, seal and flute edges. Cut slits in top.

What variations of this homemade chicken pot pie can I make?

Chicken pot pie is a great vehicle for leftover diced vegetables from the fridge! You can also add your favorite spices and herbs easily. Want to add some cheesy goodness? Try mixing 1/2C of shredded cheddar cheese into the filling.

Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant

Nutrition Facts

1 serving: 439 calories, 20g fat (6g saturated fat), 73mg cholesterol, 526mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 26g protein.