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Homemade Chicken Pot Pie

  • Serves 6-8.


  • 2 (9-inch) refrigerated piecrusts, unbaked
  • 6 Tablespoons butter
  • 1 large onion, chopped
  • 2 large stalks celery, chopped
  • 1 large potato, diced
  • 1 (16-oz.) bag frozen mixed vegetables, thawed
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon black pepper
  • 2 cups chicken broth
  • 1 cup half-and-half
  • 1 teaspoon salt
  • 3-1/2 cups cooked chicken, diced


Allow refrigerated piecrust to come to room temperature. Melt butter in Dutch oven and sauté onion, celery, and potato until tender. Add thawed vegetables and continue sautéing for another 10 minutes. Add flour gradually, stirring constantly for one minute. Combine chicken broth and half-and-half in small bowl. Gradually stir into the vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Fold in diced chicken, stirring well. Add additional salt and pepper to taste if needed. Preheat oven to 400°. Spray deep-dish pie pan or round casserole with nonstick spray. Place piecrust on bottom of the pan to cover. Pour chicken and vegetable mixture over piecrust, then top with remaining piecrust. Cut slits into top crust to vent. Bake for 40 minutes or until crust is golden brown.

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