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Homemade Chicken Pot Pie Casserole


  • 1 cup potato diced
  • 1 cup onion diced
  • 1 cup celery diced
  • 1 cup carrot diced
  • 1 ⁄3 cup melted margarine
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup half-and-half
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups chicken cooked and chopped
  • 2 pie crusts either store bought or your own recipe


  1. Preheat your oven to 400°F.
  2. Saute the onion, celery, carrots and potatoes in margarine for 10 minutes. Add the flour to the sauteed mixture, stirring well, cook one minute stirring constantly.
  3. Combine the broth and half and half. Gradually stir into the vegetable mixture. Cook over medium heat stirring constantly until thickened and bubbly.
  4. Stir in the salt and pepper; add the chicken and stir well. Pour into shallow 2 quart casserole dish and top with pie shells.
  5. Cut slits to allow steam to escape.
  6. Bake for 40-50 minutes or until the pastry is golden brown and the filling is bubbly and cooked through.