The Best Chicken Pot Pie Recipe + Mini Pot Pies

This Chicken Pot Pie is the best one out there. You really can’t go wrong with this classic comfort food. It’s got chicken, veggies, and a delicious crust all in one dish that my whole family loves. We usually make this a couple of times a month and it is my go-to when I have family or friends over. This is a recipe you want to have in your back pocket. I also love to make it ahead of time and freeze it for easy weeknight dinners.

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Chicken Pot Pie with No Cream of Chicken Soup

You can customize it to fit your family’s tastes and the best part is, there’s no cream of chicken soup in it. My dad doesn’t care for onions or celery so when my parents come over for dinner, I leave them out (the veggies, not the parents 😆 ). I don’t care for green beans (but everyone else does) so sometimes I opt for frozen veggies without green beans. Whatever kind of veggies you have and like, throw them in! If I don’t add onions to the pot pie I usually add onion powder for the extra flavor.

Get In My Belly

Preheat the oven to 425º. In a large pot, combine the raw chicken, carrots, peas, and celery (or whatever veggies you want!) Add the carton of chicken broth to cover and boil for 15 minutes, until the chicken is cooked through. This is such an easy and quick way to cook chicken, I love it. Drain the chicken and veggies into a boil and save about 1 3/4 cups of chicken broth to add back later. Put the chicken mixture back in the pot. I love making pot pie with leftover rotisserie chicken as well. Just add the chicken after you’ve heated up/cooked your veggies and you’re good to go.

In a saucepan, cook onions in butter over medium heat until they are soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until the mixture is thick, stirring constantly. If you want to mixture to be thinner, add more broth or water. Remove the mixture from the heat and combine it with the chicken and other veggies.

Put a crust on the bottom of a pie dish. I just use what I have here, if I have the rolled pie crusts I use those and if I have an uncooked crust in a tin, I use that! Put the chicken filling on top of the crust. Cover with top crust, seal the edges with a fork and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake your chicken pot pie for 25 to 30 minutes, or until the pastry is golden brown and filling is bubbly. Cool for 10 minutes before cutting and serving.

Mini Chicken Pot Pies

Mini chicken pot pies are so fun and make for super easy meal prep if you are looking to make some meals ahead of time. These are easy to make, freeze, and reheat when you need a delicious & quick homemade meal. Perfect for when you’re cooking for just one or two people and don’t need a whole pot pie. I’ve used this Dash Mini Pie Maker for a few different pies and this chicken pot pie is one of my favs! A good apple or berry pie is always a winner too though. If you’re looking to try this mini pie maker out get $10 off by using this link.

If you’re making mini pies, cut your top and bottom crusts out and get the pie maker ready. Add the bottom crust and about 1/3 cup of the chicken mixture. Top with the top crust and cook for 4-5 minutes. Repeat and reroll the crust as needed. (You will need more crust to use up all of the chicken filling). The filling will make about 8 mini pies!

Chicken Pot Pie

This healthier twist on chicken pot pie skips the cream of chicken soup, offering a lighter yet delicious option. Customize it with your favorite veggies and enjoy a comforting meal that's perfect for any occasion. For added convenience, make mini pies to freeze and serve later!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Servings 8 servings

Ingredients

  

• 1 lb chicken boneless, skinless, cut into small pieces
• 16 oz bag frozen carrots and peas
• 1/2 cup celery cut into small pieces
• 1/2 cup onion chopped into small pieces (or 1/2 tsp onion powder)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp celery seed
• 1/2 tsp garlic powder
• 32 oz chicken broth reserve 1 3/4 cups after boiling
• 2/3 cup milk
• 2 9 inch pie crusts uncooked

Instructions

 

• Preheat the oven to 425º
• In a large pot, combine the raw chicken, carrots, peas, celery. Add the carton of chicken broth to cover and boil for 15 minutes, until the chicken is cooked through.
• Remove from the heat and drain into a bowl (reserving 1¾ cups chicken broth for filling). Set aside.
• In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk.
• Simmer over medium-low heat until thick, stirring constantly. Remove from the heat and combine with the chicken, carrots, peas, and celery mixture in a large pot or bowl (I use the pot that I boiled the chicken in).
• Add more chicken broth if you like your pot pie thinner.
• Put a crust in the bottom of a pie dish. Put the chicken filling on top of the crust. Cover with top crust, seal the edges with a fork, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake for 25 to 30 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before cutting and serving.
• If you're making mini pies, cut your top and bottom crusts out and get the pie maker ready. Add the bottom crust and about 1/3 cup of the chicken mixture. Top with the top crust and cook for 4-5 minutes. Repeat and reroll crust as needed. (You may need more crust to use up all of the chicken filling).