The most amazing chicken pot pie you will ever eat

Oct 4, 2011 by

I know that sounds like a slight exaggeration, but its really not.  I’ve struck gold.  A deliciously creamy pot pie of gold.

My wife requested pot pie so I was going to reach for the cream of chicken soup and some Bisquick and make it happen, but then she chastised me that she wanted REAL pot pie… my moms pot pie recipe.  So I texted my mom and she emailed me her recipe.  How 21st century of us.


And how good do those look?!  Plus its very easy to make.

I modified it slightly and I think that’s where the magic happened


  • 2/3 cup butter or margarine
  • 2/3 cup flour
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 3 1/2 cups chicken broth
  • 1 1/3 cups milk
  • 4 cups chicken, cut into bit sized pieces
  • 2/3 cup chopped onion
  • 1 1/2 cups Carrots
  • 1 1/2 cups Potatoes
  • 1  cup Peas (frozen is fine)

*you can also add other veggies that you like, zucchini, corn, etc


Here’s everything you need minus the peas.   I forgot them in the freezer for this picture


First, cut up your chicken into good chunks.


Throw them in a zip lock bag and add a pinch of salt and pepper and shake it up.


Then add a few handfuls of flour and shake it up again.  This will create an awesome coating that is the consistency of glue.  Very sticky and messy, but that is all part of the magic here.


Fire up a hot skillet on the stove and add some butter or oil.  Cooking on a medium high flame add the chicken.  You only want to brown the chicken, so only cook it for a few minutes, turning over when brown.  Now the flour coating may make the chicken stick to the pan while frying, but thats OK.  Actually its better than OK.  That’s where the magic begins.  Take the browned chicken out and place it in a larger pot.


With all those good fried chicken bits stuck to the pan add your butter and let it melt.


Here is where the magic happens.  Run a wooden spoon around the bottom of the plan and get all that good fried chicken goodness loose.   Add the 2/3 cup flour and mix


Add the salt and pepper and stir that awesome goodness up.  It will be nice and thick and awesome.


Stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil and stir for one minute.


Pour that awesome creamy mixture over the browned chicken and stir in the vegetables.


oh wow this looks good already.  Now time to make the crust.


I forget how easy it is to make dough from scratch.  For some reason I have it stuck in my head that his is some crazy-super-hard-time-consuming endeavor, but it never is.

Crust Ingredients

1cup and 2 TBSP flour
1/3 vegetable oil
1/2 to 1 tsp salt
2 – 3 TBSP cold water


Add the flour and salt to a mixing bowl.


Then add oil and water.


Then you mix it up.  That’s it.  Seriously.


No need to sprinkle surface with more flour. This just makes your pie crust tough.  Simply wrap the dough in between two layers of saran wrap and roll it out.


Lay the dish over the top to get the right size when rolling out the dough.


I made a bit more pot pie than I anticipated, but that’s never a bad thing.  I was also cooking for a big family dinner with some of my great friends so more is always better.  I had to make two batches of the dough for all of these little pies.


Lay over baking dish (no bottom crust for this pie) and then cut slits (as artistically as you please) so steam can escape as you bake.  Notice my super artistic attempt at a little leaf on top.  Key word attempt.


Just stuff the crust around the edges.


Cook uncovered in 425 degree oven until crust is brown – 45 – 60 minutes. It bubbles up and over so I usually put a cookie sheet underneath to keep the oven from getting all messy.


And voila.  The house smells amazing and the pot pies are gorgeous.


Oh wow… yum


And my leaf turned out kind of cute too.  Kind of…

But lets talk seriously for a minute here.  This was THE BEST pot pie I’ve ever had in my entire life.  The crispy browned chicken bits de-glazed off the pan to mix with the creaming goodness and the veggies and then the crust; It was just all so amazing.

I cannot recommend this highly enough.  If you only make one recipe ever from this site, this should probably be it.

Do yourself a big favor,

  1. bookmark this recipe
  2. go buy the ingredients
  3. plan a family dinner night and make this.

Your greatness will be praised from the mountains and you shall be hailed as a hero.  No exaggeration here, it is really that good.


P.S. When (not if) you make this, let me know the wonderful things your friends and family say about you.  Its nice to be loved.

and thanks Mom!  Your the best.

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  • Dawn Martin

    I am totally making this, thanks ben!

  • Ben

    You will LOVE it! Let me know how it turns out

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  • Lemmy

    Hi Ben, does the potato have to be cooked through before placing in oven?

  • Ben

    No. I didn’t precook the potatoes.

  • Jana

    This is the best! Thank you for sharing! I added celery and corn and it was delicious! It is a huge batch so I made one 9inch pot pie and baked the rest with biscuits. To be honest, loved the pot pie, but the biscuit dish wasn’t that great. Next time pot pies only :)

  • Ben

    So glad you liked it!

  • Lauren

    This was AMAZING!!!!!! Everyone in my family LOVED IT! This is hands down the best chicken pot pie recipe I’ve ever come across :-) Thanks!!!

  • Ben

    So awesome!!!

    That made my day.  Remember to save the thanksgiving day leftovers as this is great with turkey too.

  • Maureen

    This is the 2 time I cooked this and it is by far the Best chicken pot pie and yet very easy to make. Thank you for sharing it :)

  • Ben

    Very welcome

  • Holly

    Very very good! I think this will be my pot pie recipe, BUT if you are doing a big pie in a deep stone dish like I did, you will need to precook the carrots and potatoes! I learned the hard way. The dough was hard to work with, but totally delicious, so I’ll keep that method too! Thanks!

  • Jessica

    Ben thank you for taking the time to post this recipe! I made two pot pies and they both tasted amazing!! If it wasn’t for people like you my kitchen would be lonely and my food would suck. My dog thanks you for the yummy pieces that fell on the floor ;)

  • Ben

    thank you so much! so happy you and your dogs enjoyed it

  • Lilly

    Good Good Good Tasty and amazing!!!!! I’m an 100% Italian woman and this is cooking!!! I made some little add but the base is fantastic.. Love it… I will share it for my Italian friends.. Thank you!!

  • Ben

    Thank you!!

  • Jackie

    Hubby made a request for homemade chicken pot pie for the weekend so I scoured the internet for a good recipe (I personally don’t love the one I usually make) and came across this. This was SO simple and AHHHHMAZING!!!! SUCH A HIT!!! He LOVED it! The kids loved it! I loved it! I had to share it on my Facebook page along with much, much praise. Thank you sooooo much for sharing this recipe! Definitely gonna be a favorite in my household from now on! Can’t wait to make it for the extended family.

  • amyc

    Can this be made a day ahead of time and put in the fridge until needed? And made ahead with the crust or without?

  • Ben

    Yes you can store in the fridge for a day and then bake it.

  • Cate

    Can you add a bottom crust to this pie?

  • Ben

    I’m sure you could and it would probably be great.

  • CeCe B.

    The best chicken pot pie recipe ever! I just made this last night and my husband and very picky 4 year old came back for seconds. Thanks for sharing! Finally a meal all three of us can enjoy together.

  • Ben

    I love it!

  • J.B.

    This has been my only chicken pot pie recipe since I started making it last fall. Thanks for the wonderful contribution to our dinner menu!

  • Tanya B

    I can’t wait to try this recipe.

    I would like to make this in individual 5 inch pies. Would I changed the bake time or would that stay the same? Any other changes you would make for individual pies? Thank you!

  • Ben

    Check it at 45-50 minutes and let it cook a few more if it needs it.

  • tiffany

    This is the third time I have attempted to make this. The first time it was awesome, second two times I have not gotten the chicken to stick to the pan which is definitly needec for flavor! Someone help please!

  • Shelby

    Can you put a bottom crust?

  • Ben

    Yes you could.

  • Seren

    Love this pot pie! It really is the best ever! It does make a lot though! Hah! I almost ran out of pans trying to save it all (I doubled the recipe and made one with fake chicken for veggie friend) thanks so much! Sooo yummy!!

  • Ben

    Thank you.  A vegetable one sounds great too.

  • B

    I’ve been waiting a while to try this recipe and it did not disappoint! Insanely delicious, everybody loved it. And REALLY filling, no need to make anything more than a salad to go with it. Thanks so much for sharing, you rule!

  • Lacey

    Really great! I used cream instead of milk and added thyme, coriander, and tarragon to the pan mixture. It turned out great, and the crust was so thin and crispy. Absolutely delicious! The only thing that would have made cooking this recipe even easier would be a printable, index-size recipe to keep on hand for next time. Thanks for sharing!

  • Ana

    OMG it was amazing….thank you, my family devoured it, there are only 3 of us so I cut the recipe in 1/2 except the pie crust….delicious!!! <3

  • Vanessa

    Delicious!!! I love it!! I made too much. Can I freeze the rest of the preparation even if it has potatoes (in cubes) in it? Thank you! You rock!

  • Ila Jean Swan

    use a cast iron fry pan…

  • Melanie K.

    Two years later this chicken pot pie is still absolutely amazinggggg. I use no sodium chicken broth, fat free milk, and low fat butter and it’s still great! I made it for my dad who is on a renal friendly diet (so his diet is extremely restricted and flavorless) and it was one of his favorite dishes I had made for him. I had to make two pot pies within two weeks. Definitely a in my regular rotation!