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Chicken Pot Pie With 2 Crusts


  • 1⁄3cup margarine or 1⁄3 cup butter
  • 1⁄3cup flour
  • 1⁄3cup chopped onion
  • 1⁄2teaspoon salt
  • 1⁄4teaspoon pepper
  • 1 3⁄4cups chicken broth
  • 2⁄3cup milk
  • 2cups cut up cooked chicken
  • 1(10 ounce) package frozen mixed vegetables
  • 2prepared pie crusts (1 top crust and 1 bottom crust)


  • Heat butter over low heat until melted.
  • Blend in flour, onion, salt and pepper.
  • Cook over low heat, stirring constantly until smooth and bubbly.
  • Remove from heat.
  • Stir in broth and milk.
  • Heat to boiling; stirring constantly. Boil and stir one minute.
  • Stir in chicken and veggies. (Add in 1 – 2 diced cooked potatoes if you like!).
  • Reserve.
  • Line pie plate with prepared bottom crust.
  • Pour in filling.
  • Top with top crust. Cut slits in center to vent. Flute edges.
  • Cook uncovered in 425°F oven until crust is brown; approximately 30-35 minutes.


  • Sueski

    Worth every single star! Delicious, thanks for posting. P.S., used turkey instead of chicken..but its all good. 🙂

  • sheepdoc

    Same recipe I've made for years. I put some seasoning – celery salt, dill, whatever, in the crust. A family favorite.

  • Heaven’s Kitchen

    This has been a go-to recipe for me for a while now. I have found that cooking a whole chicken (on the stove or in the crockpot) gives me enough chicken and broth for three pies. I make one pie the day I cook the chicken, and then I freeze the remaining chicken and broth in the amounts the recipe calls for, for later use when I need to put together a quick and healthy meal. Delicious!

  • MagnumsGirl

    What a great & very easy recipe!! It was my first pie ever made & was a hit with the family.. I made mini pies just for snacks before lunch but every1 was asking for more! Cant wait to try it out again this time as a main course!!! Very Yummy 🙂

  • tyson2320

    The best chicken pot pie I have found on the net. I made this for my husband's bday and since, he asks me when I am making it again. The only thing I did change was when I cooked my chicken in the skillet for the pie, I put poultry seasoning and a pinch if sage to add so more flavor. Thank you for your recipe. It is now one of our favs!

  • Jopalis

    Wonderful. I always add my own touches so this is what I did. A trick I learned years ago…if you are making a “wet” pie like a custard (pumpkin, etc.), brush the bottom crust with some egg white to seal it. Put it in the pan and brush it. Let it set a bit and then put your ingredients in. I added some fresh thyme and rosemary, sauteed mushrooms and pre-cooked litte potato cubes along with the veggies called for (pre-cooked). I also added some white wine and dry mustard. Brushed the top with an egg wash. Fantastic. A keeper!

  • Bread of Life

    Delicious Easy Classic = New family tradition. <br/>I made mine in my cast iron skillet perfection. So good, thick, and hearty.<br/>Comfort Food at its best. Thank you for sharing your recipe.<br/><br/>* a couple additions I used ~ while sautéed oinions I threw in one small Bay Leaf, and about 1 tsp of Dried Thyme. Plus had some Baby Portabello mushrooms, that I chopped small and added with veggies. <br/>All in all ~ very good. Will definitely make again and again!

  • joreidnichols

    This is the BEST chicken pot pie we've ever eaten! You must make the roux just like the recipe says. It makes the best gravy ever! I added the diced, boiled potato as the recipe suggests and it's good. I only used 1/2 a package of mixed veggies b/c I added some frozen peas. I've made this twice now and will make it again and again. It's become a family fav!!!

  • AnneWisconsin

    I was skeptical about the reason between so many 5-star ratings – the recipe seems way to simple! But simple can be good, and this was great. It was easy to make, had easy ingredients, and was rich and tasty. I added a little poultry seasoning to mine, and made a biscuit topping since I only had one pie crust. I can’t wait to try this again and experiment with different vegetables and seasonings.

  • O-mama

    Used coconut milk in place of the cow's milk. Amazingly we can usually do butter even though we can't do any other dairy products. Only other changes is the veggies end up being whatever is available from the garden (and frozen peas–it's not pot pie if it doesn't have peas in our family). Next round will be an attempt at muffin tin pot pies. UPDATE 11/25/14: This recipes works fine with rice milk substituted for the milk as well. It worked well to follow the baking instructions for muffin tin pot pies from (400* for 15-18min; 3" cutter for bottom crust and 2" cutter for top crust).