Chicken Pot Pie

Chicken Pot Pie at The Happy Housewife

I have a son who loves chicken pot pie. It is his favorite meal and he could probably eat an entire pie himself if there was ever enough. I’ve used several recipes over the years, but this one is by far my family’s favorite chicken pot pie recipe.

Chicken Pot Pie


  • 2 Tablespoons butter
  • 1/2 cup chopped onion
  • 1 Tablespoon minced garlic
  • 2 1/4 cups chicken broth
  • 8 oz frozen peas
  • 8 ounces frozen carrots
  • 8 ounces corn
  • 1/2 cup flour
  • 1 cup heavy cream
  • 2 cups chopped chicken
  • 3 large potatoes, peeled and diced
  • Pie crust for two double crust pies


  1. Place peeled and diced potatoes in boiling water and cook for 10 minutes or until tender but not mushy.
  2. While the potatoes are boiling melt butter in a large saute' pan.
  3. Add chopped onion and garlic and saute' for 3-5 minutes over medium heat.
  4. Add chicken broth, peas, carrots, and corn and cook for another 3-5 minutes.
  5. Mix together heavy cream and flour and slowly add to the vegetable mixture.
  6. Stir frequently until the liquid comes to a boil.
  7. As the liquid begins to thicken reduce the heat to low and add potatoes and chicken.
  8. Fill pie with mixture and then cover with the second crust.
  9. Poke holes in the top crust to let steam escape while baking.
  10. Bake at 400 degrees for about 45 minutes or until crust is golden brown.




  1. Yum! I am going to have to try this one out! My family LOVES chicken pot pie!

  2. Does this make enough for two pies? I only ask because your ingredients say pie crust for two double crust pies but the instrucions don’t mention filling two pies.

  3. this sounds really good! I’ve been looking for one that doesn’t use cream of chicken soup! 🙂 I’m going to try this! Does it freeze well?

  4. On freezing it, do you assemble, then freeze? Or bake and freeze? If you assemble then freeze, would you thaw it to bake it? thanks!

    • TheHappyHousewife says:

      I usually freeze the filling and then make the crust fresh. But I have frozen the whole thing assembled and it works well too. I do thaw before baking.

  5. Shannon, I made this tonight and can confidently say it’s for two pies. We had lot left over – not that we’re complaining!

  6. This may be a dumb question but is the chicken cooked prior to adding it in the pie or will it cook completely in the pie? I’m finicky about chicken not being cooked completely.

  7. I know this might sound stupid but what do you mean by double crusted pies? Does it mean a crust on both top and bottom or do you just fill a pie dish with the mixture and cover the top?

  8. Also does the recipe and crust make enough for 2 pies?

  9. Tracy Compaan says:

    Whoops, I see by the comments that others had the same question, and I didn’t realize it made two pies, until I looked closer at your directions. I wonder if a person could make a top crust, but no bottom crust. Or else freeze half for another time, and add the pie crust for the second pie later.

  10. Wowza! I made this for the second time tonight and it is DELICIOUS!!! Thanks, Toni, for the awesome recipe!

  11. How many pounds do you suggest for the cooking of the chicken?

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