Name: From-scratch Chicken Pot Pie
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 people
Ingredients: 2 raw pie crusts, storebought; ½ cup frozen onion, diced; ½ cup frozen carrots, diced; ½ cup frozen corn, diced; ½ cup frozen peas; 1-1½ cup shredded chicken; 1 10.75 ounce can cream of celery soup; 2 tbsp butter; salt and pepper to taste

From-scratch Chicken Pot Pie Is one of the most popular comfort food meals of all time. It has a flaky, buttery crust, a creamy sauce, and a deliciously filling mix of chicken and vegetables. Plus, this from-scratch chicken pot pie is straightforward to prep. Your family will love smelling pot pie baking in the oven.

From-scratch Chicken Pot Pie

Tell everyone you’re having pie for dinner and see how big their smiles are. This from-scratch chicken pot pie recipe uses peas and carrots and refrigerated pie crusts. You can use leftover turkey instead of chicken to put your own unique spin on this old-fashioned favorite.

Ingredients for Chicken Pot Pie

Raw pie crusts, storebought
Frozen onion, diced
Shredded chicken (or shredded leftover turkey!)
Frozen carrots, diced
Cream of celery soup
Frozen corn, diced
Butter
Frozen peas
Salt and pepper to taste

Why look for a pot pie in the frozen food aisle when this straightforward version tastes much better? A satisfying chicken pie made from scratch with carrots, corn, peas, and onion. Consider using rotisserie chicken if you’re in a hurry!

How to Make a From-scratch Pot Pie

Preheat the oven to 400F. Line the pie plate with one of the pie doughs. In a large mixing bowl, combine the vegetables, chicken, and soup.

Pour the creamy chicken mixture into the bottom pie crust. Top with slices of butter (yum, this trick adds so much to the overall flavor!). Cover the pie with the remaining pie crust.

Cut four slits in the top to release steam as it cooks. Next, place in the oven for 50 minutes. After about 30 minutes, cover the edges of the pie crust with tin foil to keep it from burning, while leaving the center majority exposed.

Allow the beautiful pot pie to rest for about 10 minutes before slicing and serving. By this point, the kitchen smells SO GOOD that you’re bound to have some family members gathered ready to eat! Are you cooking for one? Consider making Individual Mini Pot Pies instead!

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Prep 10 minutesCook 50 minutesTotal 1 hourMakes 8 people

Ingredients

2 raw pie crusts, storebought
½ cup frozen onion, diced
½ cup frozen carrots, diced
½ cup frozen corn, diced
½ cup frozen peas
1-1½ cup shredded chicken
1 10.75 ounce can cream of celery soup
2 tbsp butter
salt and pepper to taste

Method

Preheat the oven to 400F.
Line the pie plate with one of the pie doughs.
In a large mixing bowl, combine the vegetables, chicken, and soup.
Pour into the bottom pie crust.
Top with the butter (sliced in 1/2 Tablespoon pieces)
Cover with remaining pie crust.
Cut four slits in the top to release steam as it cooks.
Place in the oven for 50 minutes.
After about 30 minutes, cover the edges of the pie crust to keep from burning, while leaving the center majority exposed.
Allow it to rest for about 10 minutes before slicing and serving.