Chicken Dinner Pot Pie

Chicken Dinner Pot Pie – Easy & Delicious

This Chicken Dinner Pot Pie is so good! This recipe is a definite keeper! The whole family enjoyed this pot pie, including the kids.


I will NEVER buy frozen pot pie again!

I used evaporated milk & a bag of frozen mixed veggies and refrigerated pie crusts. So easy!

I have a horrible time making chicken gravy and I have found that the gravy for this recipe is perfect on its own over potatoes!

This is a keeper!

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Chicken Dinner Pot Pie
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr

Easy shortcuts but you still wind up with delicious pot pie!

Course: Main Course
Cuisine: American
Keyword: Chicken Dinner Pot Pie
Servings: 4
Calories: 425 kcal
  • pastry for a double-crust 9-inch pie
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground thyme
  • 1/2 cup chicken broth
  • 3/4 cup light cream or 3⁄4 cup heavy cream
  • 2 cups cubed cooked chicken
  • 1 10 ounce package frozen peas and carrots, cooked and drained (I have started using about 1/2 a package)
  1. Heat oven to 425 degrees.
  2. Prepare pastry, cut top into lattice strips. (I use just a regular pie top with slits cut in it. It's quicker).
  3. Melt butter in large skillet over low heat; stir in flour, salt, pepper and thyme. Cook, stirring until mixture is smooth and bubbly. Remove from heat.
  4. Stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil and stir for one minute. Stir in chicken and vegetables. Pour into pastry lined pie pan. Cover with lattice top.
  5. Cover edge with 2-3 inch strips of foil to prevent excessive browning.
  6. Remove foil for the last 15 minutes of baking.
  7. Bake for 35 to 40 or until crust is brown.

Enjoy this chicken pot pie dinner!

Up Next: 

Carolyn’s Favorite Hot Wings

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Recipe based on one by Windchime
Photo by kelgood