Classic Chicken Pot Pie

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Yield: about 8 servings

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A really good chicken pie, Vermont-style, is one of the most comforting foods we know. See "tips from our bakers," below, to make four individual pies from this recipe.

Classic Chicken Pot Pie

star rating (31) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 8 servings
Published: 01/01/2010




  • 2 1/2 cups chicken stock
  • 6 tablespoons butter
  • 6 to 7 cups boneless, skinless cooked chicken (or turkey), torn into 1" pieces
  • 6 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon salt
  • 16-ounce bag frozen peas and carrots*
  • 1/2 of a 16-ounce bag frozen pearl onions; if you love onions, use the entire bag*

Tips from our bakers

  • If you use fresh uncooked vegetables rather than frozen, increase the amount of stock to 3 to 3 1/2 cups.
  • This recipe makes a fairly juicy filling. For a thicker filling, reduce the amount of chicken stock; or cook and drain the peas, carrots, and onions before adding them to the filling.
  • To make four individual pies, spoon the filling evenly into four 12-ounce mini pie dishes. Roll the crust out to ¼" thick and cut out four 6" circles. Place each piece on top of the filling; cut several vent holes, and use any scraps of dough to decorate; small heart shapes are lovely. Bake the pies in a preheated 375°F oven for 45 to 50 minutes, until the crust is golden brown and the filling is bubbly.
  • To make a 9" deep-dish pie: Prepare the crust and filling according to the recipe instructions, shaping the crust dough into a flattened disk before wrapping it in plastic and refrigerating. Roll the crust dough out slightly larger than the inside top diameter of the pie pan; spoon the filling into the pan; place the crust on top of the filling, and cut several vent holes. Place the pie on a baking sheet (there may be some drips once the filling begins to bubble), and bake in a preheated 375°F oven for 40 to 50 minutes, until the crust is golden brown. Note: You may have some leftover filling, which makes a wonderful meal in itself, warmed through and served with a slice of crusty bread.

    To bake with a pie bird: Place the bird upright in the center of an empty pie plate. Cut a small cross or hole (big enough to fit the bird) in the center of your rolled-out pie crust circle. Spoon the filling around the bird, then place the pastry circle on top with the hole or cross centered over the bird.


1) To make the crust: Combine the flour, buttermilk powder, salt, and baking powder, then mix in the butter and shortening till crumbly, leaving some pea-sized lumps.

2) Mix the vinegar with 4 tablespoons of the water. Sprinkle onto the dry ingredients, stir, and squeeze the dough together; if it's not totally cohesive, add an additional tablespoon of water (enough to make the dough stick together nicely, without crumbling).

3) Shape the dough into a flattened rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes.

4) To make the filling: Heat the butter till melted, then stir in the flour. Gradually pour in the stock, whisking constantly. Cook and stir the sauce over medium heat till it comes to a boil, then reduce the heat and simmer for 5 minutes.

5) Stir in the chicken and salt. Add ground black pepper, additional salt to taste, and the vegetables. Spoon the filling into a 9" x 13" (2- to 3-quart, or similar size) deep casserole dish.

6) Roll the crust out slightly larger than the dish. Place it on top of the filling; cut several vent holes, and use any scraps of dough to decorate.

7) Bake the pie in a preheated 375"F oven for 50 to 60 minutes, until the crust is golden brown and the filling is bubbly.


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  • star rating 03/15/2015
  • Shelia monhollen from Knoxville, TN
  • It's yummy
  • star rating 03/03/2015
  • Carolyn from Jefferson, MA
  • Made this gluten free by using McCormick's gluten free turkey gravy mix, chicken and a bag of frozen veggies. Topped it off with King Arthur gluten free crust. Delicious!
  • star rating 11/11/2014
  • Lady of Shallots from KAF Community
  • This is a solid base recipe for chicken pot pie, but it needs a little extra love to make it spectacular. Like lots of ground pepper, rosemary, and thyme in the filling. Oh, and double to triple the fluid - the first two times I made it, I used the called-for amount of stock and roux, and it turned out terribly dry. Last night, I doubled the fluid and halved the chicken and veggies, and the consistency was perfect. The crust is phenomenal and makes up for the recipe's (very fixable) shortcomings, though. It's the primary reason I keep coming back to this recipe.
  • star rating 12/29/2013
  • JJ from NH
  • Could you please suggest a gluten free recipe for chicken pot pie? Thank you.
    Depends what you expect for the pie part, JJ - Pie pastry or biscuits? We have GF recipes for pie crust and for biscuits made with GF baking mix. Happy Baking! Irene@KAF
  • star rating 11/24/2012
  • Barbara from Queens, NY
  • I doubled the crust so I could have a bottom and top crust like you get in frozen pot pies. My kids are crust freaks. Also, I used leftover turkey and College Inn turkey broth (I was out of steam and couldn't prepare fresh broth). I made it in four individual pie pans. The results were STELLAR. My family went bonkers for these little pot pies. I will definitely make again, they were a huge hit, and really not much work at all.
  • star rating 10/17/2012
  • bakemanjm from KAF Community
  • Yum!! I made this recipe this past weekend and we LOVED it. I added the additional onions (we like onions) and it was really good. The crust was perfectly flaky and taste was great. It was slightly runny when we served, but thickened up as it cooled down some.
  • star rating 09/08/2012
  • viscountessastarte from KAF Community
  • This has become my college age son's favorite meal. He especially likes the leftovers! It is easy and the crust is excellent! I have even purchased a rotisserie chicken just to make this recipe!
  • star rating 04/03/2012
  • tonyaann from KAF Community
  • My 6 year old daughter LOVED this pot pie! She fell in love with the crust. The crust was super easy to make and is wonderful! The filling was perfect and I used left over chicken that I baked the day before and the stock that was created from it. I had frozen veggies and then decided to add a bit of celery. I loved that the celery was still crunchy after baking. I can't wait to impress my parents when they visit!
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