Homemade Chicken Pot Pie Recipe

This is the only picture I have of the chicken pot pie right now…


I absolutely love this chicken pot pie recipe. It’s a combination of different recipes I’ve tried over the years. It’s a huge family favorite and really is not hard to make.



1.5 lbs chicken breast (or you could use the dark meat)

1 can carrots

1 can peas

1/2 c. milk or cream

1 c. chicken broth

salt and pepper to taste

1/2 t. Thyme

1 can cream of celery soup

4 T. butter (1/2 stick)

1/4 c. flour

1 pie crusts



1. Boil the chicken in medium stock pot until soft and tender. Remove from pot and shred with two forks.

2. Empty water from stock pot. Return chicken to the pot and add vegetables, broth, milks, and seasonings. Bring to boil. Reduce heat and simmer 5 minutes.

3. Rue: In a small sauce pan, combine cream of celery soup, butter, and flour. Heat and stir until butter has melted and ingredients are well mixed.

4. Add rue to the chicken and vegetable mixture and stir over low heat until it thickens nicely.

5. Put the first pie crust in a greased pie dish.

6. Add chicken mixture to the pie dish. Cover with second pie crust. Crimp edges with a fork and put several slits in the top of the crust. Cover edges of pie with aluminum foil so they do not burn.

7. Bake in 450 degree oven for 30 minutes or until crust is done.


Feeds 6 people.



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  1. How much chicken broth do you use? 1/2 cup? 1/2 carton? This looks really good, but I’m not an intuitive cook so the exact amount of broth would be helpful for me. Thank you!

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