Homemade Chicken Pot Pie

36 Reviews / 4.7 Average
I don't have to sell you on Chicken Pot Pie ... we all know how incredibly delicious it is! Make it from scratch to avoid highly processed ingredients. Save a little time during the week by prepping everything ahead of time.
↓ Jump to Recipe
Homemade Chicken Pot Pie on 100 Days of #RealFood

Okay, I am not gonna lie – this is not your super quick weeknight kind of recipe. BUT if you were to chop all the veggies, cook and shred the chicken, and make the pie crust dough in advance, I think it could happen on a busy night. And I don’t have to “sell” Chicken Pot Pie….we all know how incredibly delicious it is!

It’s possible though that I do have to talk you out of using convenience ingredients like cans of cream of mushroom soup and packaged pie crust. Trust me, making this dish from scratch in order to avoid highly processed additives like partially hydrogenated oils (i.e. trans fat), artificial dyes, and MSG is so worth it. Not only will it taste amazing, but you’ll feel good about the dish you’re serving your precious family.

My Go-To Frozen Peas: Cascadian Farm

Cascadian Farm Peas on 100 Days of #RealFood

In this recipe I used Cascadian Farm organic frozen peas. It’s no secret that we love some frozen peas in my house and that my daughters will even eat them plain by the handful (still frozen – try it sometime)! So I was excited to learn that Cascadian Farm has some new products hitting the frozen food aisle – frozen kale and Swiss chard. Adding some of those greens would be a fun twist to this classic recipe and also a great addition to just about any lasagna or stuffed shells dish.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

About The Author

228 thoughts on “Homemade Chicken Pot Pie”

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

  1. gregory anderson

    I’m not aware of the nutrition calculator used for this recipe, but with 4 servings I ended up with radically different readings on Calories, Fat Total and SatFat, Cholesterol and sodium.

    What part am I figuring wrong?

    1. Hi Gregory, was your number higher or lower? Are you also adding in each ingredient for the pie crust and not a store-bought one? – Nicole

      1. gregory anderson

        4 Tablespoons of butter and 1/2 cup butter equals 1 cup of butter for the recipe. So, the number I got was much higher for the whole recipe.

        I’m just wondering how I get higher numbers, which is why I was wondering how the calories were figured. The autofill on the number of servings when I arrive at the webpage is 4. Was the servings figured at 6 for the recipe?

        Btw, I’m not planning on using store-bought pie crust for any reason, any recipe, anytime in my lifespan. Just saying.

        Be at peace, please. Looking forward to the answer to my confusion.

      2. Hi Gregory – 4 tablespoons is actually 1/4 cup (not 1/2), so that is likely the cause of the discrepancy. The recipe serves four, and this is what was used for the nutrition calcs.

        I just double-checked the recipe ingredients and forced a refresh of the nutrition calcs, which are based on https://spoonacular.com/food-api. For some reason they changed slightly (increased 35 calories per serving), so perhaps an ingredient was updated in the database. Anyway, it should be accurate. – Jason

  2. Is there any reason the filling can’t be poured right over biscuits vs. baked into a pie? I mean, just in terms of cooking time for the filling. I assume that part is cooked sufficiently in the pot and the baking time is entirely for the crust?

  3. Every time I make this the dough falls in because it melts from the heat so I don’t get the nice crust on top. What am I doing wrong?

  4. 5 stars
    I just made this in 4 individual bowls. It is super delicious. Even my twelve-year-old son, his favorite food is chicken pot pie loved it!

  5. Has anyone tried making this with a milk/butter/egg alternative? My youngest has a dairy and egg allergy. Sometimes substitutes work, sometimes they don’t!

    1. Amy Taylor (comment moderator)

      Hi. I’ve made it dairy free successfully but have not left out the egg. Let us know if you experiment.

  6. 5 stars
    This came out amazing ! All 12 of the kids & 4 adults loved it ! Next time I’ll flatten out the dough better. Doubled the chicken and cubed it, left out the celery and made it in my cast iron skillet. (Very pretty too).

  7. 5 stars
    I just made this for dinner tonight! I made it a few months ago, and the past week my 10 yr old has been begging me to make it! She made the crust by herself! This recipe is so yummy, and I love that you can throw just about whatever in it!

  8. 5 stars
    I made this and the chicken noodle soup together to save time. I even had enough filling for another smaller pie. It’s the first time I’ve ever made pie crust and it was the best! So easy and fast with food processor. Now I want to make more pies!

    1. Amy Taylor (comment moderator)

      Hi there. We do not provide calorie information but there are lots of online tools that could help you with that. My Fitness Pal is one.

  9. My crust is soooooo gooey! I’ve added more and more flour but it’s still so sticky! I can roll it out but as soon as I try the transfer its in gooey pieces!! What am I doing wrong??

    1. Amy Taylor (comment moderator)

      Hi. Those cold ingredients are really important as is transferring the crust when it is still cold.

  10. 5 stars
    Since this pie doesn’t have a bottom crust as well, how well does the filling hold while cutting out slices to serve? Thanks!

    1. Amy Taylor (comment moderator)

      Hi. I typically sub with plain almond or coconut milk though I have not done so in this recipe.

  11. I’m curious if you know if this recipe will hold up in the freezer prior to baking? I’d love to prep it ahead of time and freeze it as a meal for my sister who just had a baby.