Rich, creamy, and decadent, this classic pie is sure to be a family favorite.
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- Adjust a rack to sit on the lowest position in the oven. Preheat the oven to 400° F.
- Place one pie crust into a 9” pie plate. Line with a sheet of parchment paper large enough to hang over the edges of the plate, and fill with pie weights.
- Bake the crust on the lowest rack for 15-17 minutes, until the edges of the crust are the slightest bit golden and the center of the crust is matte.
|Calories320Calories from Fat190|
|% DAILY VALUE|
|Calories from Fat190|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Nikia W. 3 days ago
Turned out terrific. Need to adjust bake time accordingly.
Susie Noles 9 days ago
This recipe was a BIG hit for my family! This Chicken Pot Pie will go into my recipe cabinet and will use it for years to come! I did not use the onions since my husband won’t eat them but it still turned out amazing! Thank you for sharing this!
Paige Reinert a month ago
This turned out very well, definitely will make again. As others have said, bake the bottom crust less than instructions.
Kirsten 3 months ago
Amazing! I will definitely be making this again.
Kellie Roesler 4 months ago
Amazing! Turned out exactly what I imagined.
Holly 7 months ago
So good! Used puff pastry, just on top, but still turned out amazing!
Lisa Vinton 8 months ago
Simply delicious! I added some jalapeños for extra heat! Yum!!
Laurie Wardle 9 months ago
This was terrific as a soup! Just add a cup and a half more broth and extra water to your own desired thickness.
Paprika114 .. 9 months ago
This was by far the BEST chicken pot pie we have ever had! It is indeed rich and creamy, with no changes to the recipe. The only suggestion is to mention that your ingredient "1 pie crust (store bought)" was indeed 2 crusts in the event people (like me!) sometimes just start cooking without reading the instructions fully. And the timing was a little long for the base crust and the final bake for me, however it could just be my oven is hotter. Kudos to the Chef on this one!
Gfg 9 months ago
Incredibly tasty recipe
Roxanne D 9 months ago
Super tasty. Made with some left over Greek rotisserie chicken 👌. I agree with some comments on here, less time for the bottom crust.
Melody 9 months ago
Pretty good! I found out the hard way that 25-30 minutes was WAY too long for the bottom crust to cook, otherwise we enjoyed it!
Emma English 9 months ago
I skipped the crust and added another cup and a half of chicken broth to make it a soup. Turned out amazing!!
Betty Martinez 10 months ago
everyone loved it, I used broccoli instead of peas
chandler akel 10 months ago
best chicken pot pie we have ever had
Sherry Banner 10 months ago
My husband said this was better than any pot pie he has ever had and he loves pot pies.
Davidson a year ago
Great. But i just chucked everything in tbe pot at once with some leftover gravy, then thickened with flour. Agree...no need for all the steps
Jane a year ago
it tasted good but I feel like there are many unnecessary steps. I could of found an easier recipe somewhere else.
Darrell A. a year ago
great, nice mix of chicken and veggies
Zamina a year ago
It was super easy and delicious !