Mom's Chicken Pot Pie

Mom's Chicken Pot Pie

Samantha Hamilton

"Easy, beginner pot pie that your family will love."
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1 h 5 m servings 439 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 891 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
  3. Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
  4. Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
  5. Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
  6. Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 112
  1. 140 Ratings

Most helpful positive review

I sauteed about 1/2 cup of chopped celery along with the onion and made this using fresh carrots and skipped the peas and potatoes because I was out. I have an onion hater in the house so I grat...

Most helpful critical review

Bland and time consuming.

Most helpful
Most positive
Least positive

I sauteed about 1/2 cup of chopped celery along with the onion and made this using fresh carrots and skipped the peas and potatoes because I was out. I have an onion hater in the house so I grat...

Came out absolutely perfect. Winter comfort food. If you're not too bothered about calories you should try this: I dismissed the milk and the chicken broth and instead added a can of Campbell's...

Just made this tonight with a few small modifications. I used a bag of frozen mixed veggies and I cut up Russett potatoes instead of the ones from the can. My husband said it was the best pot pi...

It was delish!!!! :) I made it gluten free and it was awesome:)

This was the easiest chicken pot pie I have ever made. My family really loves this. I did not have any canned carrots so when I boiled the chicken breast I added carrots to the water along with ...

Very delicious, when the family asks for seconds you know its good. This family doesn't like pea so used corn instead.

Out of 13, only one said it tasted like too much celery , all others liked it a lot ! And that in itself says a lot from a very picky bunch!

I was a little hesitant to try this because it was all canned ingredients, but decided to give it a go because I was feeling lazy. It was so good! My husband said it was the best chicken pot pie...

this is the most easist chicken pot pie to make. I adjusted it instead of peas and carrots, I put in 2 cans of mix vegatables and made my pie crust from stratch. My family loves this pie !! ...

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