Can I make this chicken pot pie ahead of time?

For the flakiest pie crust, it’s best to bake and serve this pot pie right after making it. The filling contains a high proportion of liquid that will soak into the pie crust over time, causing it to become soggy.

If I only have a metal pie pan, can I use it?

If you have a dull aluminum pie pan, it’s almost as good as a glass or ceramic. It will absorb the heat from the oven, allowing the pie crust to brown and get flaky. If your pan is shiny metal or disposable foil, you can still use it, however, the heat is reflected while the pot pie bakes, making it harder to brown. This can lead to the bottom crust getting soggy from the filling.

Kitchen Tested

Classic Chicken Pot Pie

Name: Classic Chicken Pot Pie
Prep time: 25 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1/3 cup butter or margarine; 1/3 cup chopped onion; 1/3 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 3/4 cups from 1 carton Progresso™ Classic Chicken Broth; 1/2 cup milk; 2 1/2 cups shredded cooked chicken or turkey; 2 cups frozen mixed vegetables, thawed

Prep time:25 min
Total time:1 hr 5 min
Ingredients:10
Servings:6
Calories per serving:560

By Edited by MandyUpdated 06/12/2025

Classic Chicken Pot Pie

Prep time:25 min
Total time:1 hr 5 min
Ingredients:10
Servings:6
Calories per serving:560

If you asked us what the perfect comfort meal is, we’d have to say homemade chicken pot pie! This top-rated and viewed recipe on Pillsbury.com was originally developed in the Pillsbury Test Kitchens in 1999 for a pie booklet. It was also featured on our refrigerated Pillsbury pie crust box. This chicken pot pie recipe features leftover cooked chicken and frozen mixed veggies in a thick, buttery-rich sauce, all tucked inside flaky pie pastry. It’s a warm, satisfying dinner perfect for any meal of the week.

Over the years, we’ve perfected this recipe in a few ways. We’ve added a 1/4 cup more chicken broth and 3 tablespoons less milk for the best-tasting sauce. We also found that baking the pie in a glass pie plate ensures the flakiest crust. Our pro tip: cover the edge of the pie during the last portion of baking for a picture-perfect finish. You’ll find our updates over the years to this tried-and-true dish make it even simpler and scrumptious. This year-round classic is ideal for using up leftover chicken and will be ready to enjoy in about an hour!

Recipe Ingredients

Chicken: This recipe is a great way to use leftover chicken or turkey, whether it's breast, thigh, or a mix of both. If you don’t have leftovers, rotisserie chicken is an easy alternative to help you get your pot pie into the oven quickly.

Milk: We tested this recipe with 2% milk, but you can use any type you have on hand. The higher the fat content, the richer the flavor of the sauce. Some fans prefer heavy whipping cream for a richer flavor and slightly thicker sauce.

Pie Crust: We love using our highly-rated Pillsbury Pie Crusts to make it simple. Or go to our Scratch Pie Crust How To if you want a homemade option.

Vegetables: Thaw frozen veggies quickly by placing in a strainer and running under cool water to slash prep time.

Chicken Broth: Use 1 3/4 cups from a 32-ounce carton. You can use bouillon paste and water—but if you do, reduce the amount of salt to 1/4 teaspoon. This will help you to avoid it being over salted.

Flour: The starch granules in flour expand when cooked with liquid to create a thickened sauce mixture.

Butter: Contributes dairy flavor and acts to separate the flour starch granules for a smooth sauce.

Onion: Plays a supporting flavor role. You can also use chopped shallots or green onions, instead.

Cookware You'll Need

Pie Plate: We’ve tested making pies in every type of material, and a heat-resistant glass pie plate will help your crust brown the best and have the flakiest texture. Another option is a ceramic pie dish, because it acts similarly to glass.

2-Quart Saucepan: A 2-quart saucepan is the right size for this recipe for the perfect sauce consistency. A smaller pan won’t allow much evaporation, so the sauce will be thinner, whereas using a larger pan will result in more evaporation, resulting in a thick sauce.

Whisk: Use a whisk when gradually stirring in the broth and milk. It will quickly remove any lumps to make a lovely, smooth sauce.

Aluminum Foil: Use aluminum foil to shield the edge of the pot pie towards the end of the baking time to prevent it from getting overly brown.

How to Make Chicken Pot Pie

1. Prepare the Pie Crusts

Soften your pie crusts by leaving them on the counter for 15 minutes. Straight from the fridge they could crack. If left too long they could become sticky and hard to use. Unroll soften crusts and press 1 crust firmly to bottom and sides of pie plate.

2. Make the Filling

Cook onion in melted butter before adding flour and seasonings. Then use a whisk to gradually add the broth and milk for a lump-free sauce. Finish by mixing in cooked chicken and veggies.

3. Fill and Seal

Spoon the filling into the bottom crust; top with the second crust. Flute your pie by folding the top crust edge under the bottom crust edge to create a thick raised edge. Then pinch the raised edge between your thumb and forefinger, creating a scalloped pattern. Don’t forget to slit the top crust to allow steam to escape.

4. Bake and Cover

Bake the pie uncovered for the first 15 minutes, so the crust can take on some color. Then cover the edge with foil so the center can continue to brown without the pie crust edge getting too dark.

Possible Variations

We’ve heard from you that you like to experiment with this recipe. Try any of these tasty variations:

Vary Veggies: Substitute any 2 cups of thawed frozen, bite-sized veggies. We’ve heard you like to add seasonal veggies, too. Plain veggies without sauce or seasoning work best; try broccoli, cauliflower, peas, or stir-fry combinations.

Add Herbs: Our experts swear that adding 1/2 teaspoon dried thyme leaves takes this chicken pot pie up a notch. Add 1/2 teaspoon of Italian seasoning, dried basil, or oregano leaves. For fresh herbs, use 1 teaspoon.

Change Protein: During Thanksgiving, we love using Thanksgiving leftovers in our Turkey Pot Pie recipe. We also love using used cubed ham, or a 12-oz can of tuna in water instead of chicken.

If you’re as crazy for pot pie as we are, check out our whole collection of tasty pot pie recipes.

Storage

We love leftovers! Just remember to store any leftovers within 2 hours of being served to prevent food-borne illness.

Refrigerator

Wrap the remaining pot pie with plastic wrap or store individual servings in resealable food-storage containers in the refrigerator for 3 to 4 days.

Freezer

Freezing this chicken pot pie is not recommended. The crust will absorb the moisture from the filling and end up too soggy when reheated. If you’re looking for a freezer friendly recipe, we recommend these mini chicken pot pies.

Reheating

Cover and microwave on medium-high (70%) for 2 to 3 minutes or until the chicken filling reaches at least 165°F (use a food thermometer) in the center.

Why Pillsbury Users Love This Recipe

“This was a great, simple recipe,” says mntmomma. “My guys LOVED IT!!”

With over 2,400 reviews and counting, this recipe is a hit with a 5-star rating. Our users are excited about how simple and easy it is to put this tasty dinner recipe together, saying it’s even easy enough for beginners. They love that they can use both rotisserie chicken and frozen veggies—both common dinner shortcuts—in such a delicious recipe.

Our fans say this is even a winner for the entire family. Picky eaters who typically don’t like pot pies love this recipe. “My go to recipe when I have frozen roasted chicken in my freezer. My whole family loves it!!,” says DanaJ2024.

Frequently Asked Questions

After making this recipe countless times for her family, one of our experts has these tips:

Use a Glass Pie Plate: Allows the heat to distribute ensuring a flaky bottom crust, even when it’s filled with pot pie filling.

Make, Bake and Serve the Pie: Don’t let the unbaked pie sit with the filling in it. The crust will soak up some of the moisture from the filling. Fill the crust with the filling, bake it, then serve it.

Yes! Spray the pie plate with cooking spray before adding the filling. When finishing the top edge, press the edge of the crust to the pie plate to anchor, preventing the filling from bubbling over the edge and the crust from shrinking. This is a terrific way to make a lighter version of the recipe, and you’ll never have a soggy bottom crust! To serve a one crust pot pie, break through the top crust with a large serving spoon, scooping out the luscious filling with it, like you would with a casserole.