Looking for a warm and comforting dinner option tonight? Look no further than my mouth watering homemade chicken pot pie recipe!
Made with leftover or shredded chicken, frozen vegetables and a delicious homemade cream sauce that ties all the ingredients together perfectly.
Check out my list of other Family Favorite Chicken Recipes for even more dinner ideas.
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Table of Contents
- Recipe at a Glance
- Betty Crocker Easy Chicken Pot Pie
- Tried, Loved, and Rated 5 Stars!
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Make It Your Way
- How to Make Individual Chicken Pot Pies
- Insider Tips from My Kitchen to Yours
- Recipe FAQ's
- Storing, Freezing, Thawing and Reheating Tips
- Try these other Popular Chicken Recipes
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- 💬 Comments
Recipe at a Glance
Prep: 20 min | Cook/Bake: 20 min | Difficulty: Easy | Servings: 4–6 mini pot pies
Main Ingredients: Cooked chicken, mixed vegetables, chicken broth, milk, pie crusts
Why You’ll Love It: Made with a simple homemade cream sauce instead using canned cream soup as a substitute, giving the filling a rich, homemade flavor.
Best For: Family dinners, using up leftover chicken, and make-ahead freezer meals.
Equipment Needed: 5-Inch Mini Pie Pans. Perfect for making individual chicken pot pies with a flaky top and bottom crust.
Betty Crocker Easy Chicken Pot Pie
- Inspired by the classic Betty Crocker Easy Chicken Pot Pie recipe, but made as individual servings instead of one large pie.
- Everyone gets their own personal pot pie, making dinner a little more fun. Reminds me of the frozen pot pies I enjoyed as a child, but with homemade flavor.
- Individual portions make leftovers easy to store and reheat. The filling freezes beautifully, making it perfect for future quick dinners.
- A great make-ahead meal for busy weeknights, especially during those years of after-school activities and sports.
Looking for more family dinner ideas and recipes? Try my Hasselback Chicken Stuffed with Mozzarella, Tomatoes and Basil, Grilled Chicken Sandwiches, and even my Chicken Cutlets Italian Style. Yum!
Tried, Loved, and Rated 5 Stars!
"I made the individual chicken pot pies and my family just loved them and wanted me to fix them again."
~ Helen
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- You can use your own homemade pie crust recipe or you can use store-bought pre-made pie crust. I have made this recipe using both.
- I like to use my easy recipe for shredded chicken when I'm making this recipe, or you can use a rotisserie chicken or leftover chicken.
- Instead of using the chicken bouillon cube, you can try a few teaspoons of my Homemade Poultry Seasoning Mix.
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: In a heavy saucepan, melt the butter and then add the flour. Cook the flour in the butter until golden brown.
Step 2: Stir in the half/half and then the chicken broth. Continue cooking until you have a nice, thick, sauce. Season your cream sauce by adding a chicken bouillon cube and salt and pepper.
Step 3: Add the mixed vegetables to the sauce and stir until combined.
Step 4: Stir in the shredded chicken and continue cooking until the filling is heated through and thickened.
Make It Your Way
This recipe can be baked as one large chicken pot pie or divided into 4–6 individual mini pot pies. The homemade filling works perfectly for either option, making it easy to serve your family the way you prefer.
If you have leftover filling, don't let it go to waste! It freezes beautifully for a future meal or can be served topped with refrigerated biscuits for an easy chicken pot pie-inspired dinner.
How to Make Individual Chicken Pot Pies
Step 5: On a lightly floured surface, roll out the pie dough. Place the mini pie pans on top of the crust and cut out 8 sets of discs...one for the bottom crust and one for the top crust.
Step 6: Fit the first set of pie dough discs into bottom of the pie pans.
Step 7: Add the chicken pot pie filling into the bottom crust. Place the top crust over each of the mini pot pies. Seal the edges of the crust and cut slits in the top crust. Bake in a preheated 375° F oven for 20 minutes or until the crust is golden brown.
Step 8: Seal the edges of the crust and cut slits in the top crust. Bake in a preheated 375° F oven for 20 minutes or until the crust is golden brown.
Insider Tips from My Kitchen to Yours
✔️ DO let the homemade sauce thicken before adding the chicken and vegetables so the filling stays creamy and doesn't run out when baked.
❌ DO NOT overfill the mini pot pies, or the filling may bubble over the edges and make the crust soggy.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Give leftover Thanksgiving turkey new life by incorporating it into this versatile pot pie recipe in place of cooked chicken.
You can try adding a few teaspoons of garlic powder or onion powder to the cream base for a little added spice. Rosemary and Thyme are also good herbs for seasoning a chicken pot pie recipe.
You can absolutely make a chicken pot pie ahead of time and reheat it later. In fact, many people prefer to make pot pie in advance to save time on busy weeknights or to have leftovers for the following day. To reheat a pot pie, simply place it in a preheated oven at 350°F for about 20-30 minutes, or until heated through.
Storing, Freezing, Thawing and Reheating Tips
Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat leftovers by placing in a preheated 350°F oven covered with foil. Bake for about 25 minutes or until heated through.
Freezing the Filling: Place in an airtight container. The filling will remain fresh for up to 3 months.
Freezing the Baked or Unbaked Pies: To freeze the pies, wrap them well in aluminum foil. Freeze for up to 3 months.
Thawing and Reheating: If frozen, place the filling or pies in the refrigerator to defrost overnight. Bake according to the instructions listed in the recipe card.
Try these other Popular Chicken Recipes
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🗒️Shopping List
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📖 Recipe Card
The Best Chicken Pot Pie Recipe
Video
Ingredients
- ⅓ cup butter
- ⅓ cup flour
- 1 ½ cups chicken broth
- ⅔ cup milk or half and half
- 2 - 3 cups shredded cooked chicken
- 2 cups mixed vegetables
- 1 chicken bouillon cube
- salt and pepper to taste
- 2 pie crusts
Method
- In a heavy sauce pan, melt the butter and then add the flour. Cook the flour in the butter until golden brown.
- Stir in the milk and the chicken broth. Continue cooking until you have a nice, thick, delicious cream sauce.
- Add a cube of chicken bouillon and salt and pepper; season to taste.
- Add the shredded chicken and frozen mixed vegetables and continue to cook until everything is combined and thickened.
- Roll out your pie crust.
- Place the mini pie pans on top of the crust and cut out 2 sets of discs...one set for the bottom crust and one set for the top crust.
- Fit the first set of pie dough discs into bottom of the pie pans.
- Add the chicken pot pie filling into the bottom crust.
- Place the top crust over each of the mini pot pies.
- Seal the edges of the crust and cut slits in the top crust.
- Bake in a preheated 375° F oven for 20 minutes or until the crust is golden brown.
Nutrition
Notes
Tried this recipe?
Let us know how it was!
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Sharon Fairbanks says
How can I get your recipes they look like they will be great and do you have any for some one how is trying to watch their weight without dieting just eating healthy
Nancy Higgins says
Yours sounds the best. Gonna try it. I am sick of store bought pot pies. Nothing in them.
Nancy Higgins says
Yours sounds the best. Gonna try it. I am sick of store bought pot pies. Nothing in them.
Nancy Higgins says
Yours sounds the best. Gonna try it. I am sick of store bought pot pies. Nothing in them.
Nancy Higgins says
Yours sounds the best. Gonna try it. I am sick of store bought pot pies. Nothing in them.
Baked In The South says
looks delish! I love chicken pot pie!
KB says
Looks delish!
We'd love you to share your recipes with us at
Simply Delish Saturday
Catherine says
Dear Lois, This is something I grew up on. I am thankful that you reminded me I should begin to make this. Your looks so cozy and delicious. Blessings my friend, Catherine xo
Blondee says
Love, love, love chicken pot pie. I usually make a 9x13 pan of it once a month during the winter months...I think the leftovers are probably better than when it's fresh! 😉
Jennifer says
I KNOW my husband would swallow his tongue for this one:) Just wondering - did you just miss your girlie so much while you guys were enjoying her favorite pot pies?!?! How is she doing as a college girl:)