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    Sungrown Kitchen » Recipes » Dinner

    Published: Oct 17, 2023 · Modified: Feb 2, 2024 by Meryl Downing 5 Comments

    Chicken Veggie Pot Pie

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    Chicken Veggie Pot Pie is the most delicious in classic comfort foods, simple and rustic yet entirely made from scratch!  It's loaded with lots of healthy veggies and chicken in a creamy filling and topped with a flakey pie crust. This recipe makes 1 large or 2 smaller baking dishes of pot pie, a total of 6 servings, so you can freeze extra depending on your family size!

    A casserole dish of chicken veggie pot pie broken into with a wooden spoon.
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    • A Heartwarming Meal!  Chicken Veggie Pot Pie is one of our favorite dinners!  It takes love as the secret ingredient, and a little extra time and care, but wow is it worth it! This pot pie can be portioned into 1 large baking dish or two smaller ones, feeding a total of 6 people. The recipe can also be doubled, and any extra pot pies can be frozen, unbaked. This makes your efforts well worth while!
    • Loaded with Veggies! - I added "veggie" to the title because chicken is not the only star here.  Chicken Pot Pie with sweet potato, carrot, onion, celery and peas is sure to make up for all the butter, right? It's healthy in the most comforting way! Try this similar meat-veggie-starch favorite Garden Harvest Tater Tot Casserole!
    • Richness in Balance, I only put a crust on the top, not the bottom, because you just don't need it.  This is a rich dish as it is, no need to go overboard!  I always serve it with a big green salad like this Italian Mixed Greens Salad with a light vinaigrette to balance the richness. 
    • If you love classic comfort foods, just like mom used to make, try this Simply Perfect Beef Roast, Potato Ham and Leek Soup, and this Whole Roasted Chicken with Root Vegetables!
    Jump to:
    • WANT TO SAVE THIS RECIPE?
    • Ingredients
    • How to Make the Filling
    • How to Make the Crust
    • Chef Tips
    • Meal Prep and Freezing Pot Pie
    • Recipe FAQs
    • More Favorite Comfort Foods!
    • Chicken Veggie Pot Pie

    Ingredients

    Entirely homemade, this chicken vegetable pot pie is made from basic ingredients with a quick rustic scratch-made pie crust.

    Labeled ingredients for chicken veggie pot pie.
    • Butter and Flour - It may seem like too much butter at the beginning, but don't skip it!  The butter will combine with the flour after the veggies are sautéed to form a roux, which will be the thickener for the chicken stock and milk.
    • Sweet Potato, Onion, Carrot, Celery, Garlic, Peas - All the veggies!  I like packing in the veggies here to balance out the richness of this meal!
    • Chicken Stock and Milk make up the liquid for the creamy filling. Store-bought chicken stock is just fine, but we love saving our chicken bones and vegetable scrapes to make Homemade Chicken Stock for the Freezer.
    • Cooked Chicken - Any leftover cooked chicken or rotisserie chicken will work, chopped or shredded. Or you can make this recipe for Cast Iron Skillet Chicken Breast whenever you need cooked chicken! You can also cook chicken breasts or thighs in a crockpot and shred the meat for this recipe.
    • Pie Crust - You can certainly choose a store-bought pie crust, but making one is pretty simple! You'll just need flour, salt, butter and water with an egg to brush over the top. All ingredients should be cold, pull the butter straight from the fridge and add an ice cube to the water.

    How to Make the Filling

    To make Chicken Veggie Pot Pie, you will first make the filling on the stovetop and transfer it to a baking dish. Then make the homemade pie crust and crimp it over the top, and bake in the oven!

    Chopped sweet potato, and onion on a cutting board with carrot, celery and garlic.

    Step 1 - Prepare the Vegetables - Wash and chop your veggies, no need to peel the carrots. Peel the sweet potato, cut it into ½ inch slices, then cut the slices into strips, and then cubes.

    Sauteing sweet potato, onion, carrot and celery in a skillet with a wooden spoon.

    Step 2 - Saute the Vegetables - Cook the sweet potato, onion, carrot and celery in butter on the stovetop and season with salt and pepper, about 15 minutes. It will feel like too much butter, but use it all.

    Adding flour, garlic and seasoning to vegetables in a skillet.

    Step 3 - Add the seasoning, garlic and flour and stir another minute. The flour will combine with the butter forming a roux, which will be the thickener for the sauce.

    Adding chicken, peas, stock and milk to the skillet.

    Step 4 - Add the Liquid - Add the milk and chicken stock along with the cooked chicken and peas. Season the mixture again with salt and stir well to combine.

    Chicken veggie pot pie creamy filling in a skillet with a wooden spoon.

    Step 5 - Thicken the Filling - As the liquid simmers, the roux will begin to thicken it. Keep it over a low burner so it doesn't boil, giving it a stir now and then or whisk it to speed things up, about 15 to 20 more minutes. As the filling simmers, and you can make the pie crust.

    When the filling has thickened, transfer it to a baking dish. This is where you can decide to make 1 larger chicken pot pie to feed 6 people, or 2 smaller dishes to each feed 3. You can put it in any sizes or shapes you have, just divide the crust accordingly. The extra can be frozen.


    How to Make the Crust

    A bowl of flour and butter for pie crust on a cutting board with a rolling pin and bowl of water.

    Step 5 - Add the flour and salt to a bowl along with the chopped cold butter. Mix with a pastry cutter, adding a Tablespoon of cold water at a time until it comes together. Work quickly to keep the dough cold. You may not use all the water. Sometimes crumbling the butter and flour together with your hands is easier!

    Pie crust rolled out on a cutting board with a rolling pin.

    Step 6 - When the dough forms into a ball, don't over work it, lay it on a floured surface and roll it out with a rolling pin.

    Roll the dough to fit the shape of the baking dish you have chosen. If using 2 smaller dishes, cut the ball of dough in half before rolling each.

    Pie crust on the baking dish of pot pie filling with a bowl of egg wash next to it.

    Step 7 - Drape the pie crust over the filled baking dish and crimp the edges. You can make it look as perfect or a rustic as you like! Cut extra pieces of dough and use them to patch areas that need more. I definitely prefer the rustic look!

    The chicken veggie pot pie brushed with egg wash and ready to bake.

    Step 8 - Cut a few slits in the top to vent. Whisk one egg and brush onto the crusts. You won't need the whole egg, but make sure to brush the entire pot pie, especially the crimped edges.

    A white oval baking dish of chicken veggie pot pie being served with a wooden spoon.

    Step 9 - Bake your creamy chicken and vegetable pot pie in a preheated 375°F oven for about 40 to 50 minutes or until the crust is golden and the filling is bubbling. Let it sit 10 minutes before serving!


    Chef Tips

    • Sweet Potato - It's not a typical veggie in pot pie, but I love that it adds heartiness and great flavor! To leave it out, substitute 2 cups of some other vegetable like regular potatoes, more carrots and celery, frozen corn or green beans, or even butternut squash!
    • Dried or Fresh Herbs - You can substitute the dried Italian seasoning for another dried herb blend or dried thyme. Or use 1 Tablespoon of a mixture of fresh herbs, like parsley, thyme, rosemary, or sage. Fresh thyme sprigs also make a nice garnish!
    • Thickening the Filling - The butter and flour added to the sautéing veggies are the thickening agent for the liquid. The milk and stock combination thickens slowly when simmered over a low burner. Whole milk is best, the fat adds to the creamy consistency of the filling, although any will do. Keep it low, boiling could separate the milk. Thickening the filling takes about 20 minutes, so you can clean up your kitchen and make the pie crust. Whisking will allow steam to escape and thicken it faster.
    • Pie Crust - Don't be intimidated by a homemade pie crust! I picture this rustic pot pie in a French countryside kitchen, it certainly doesn't need to be perfect! Pie crust is just flour, butter and water, but keep these ingredients cold. Pull your butter straight from the fridge and chop it with a knife. Add an ice cube to the water and add the water a little at a time, you may not use all of it. Use a pastry cutter or your hands to work the butter into the dough. When if feels like a pie crust, it's ready! Adjust with more water or more flour if it becomes too wet or too dry. And if you really want to make life easier, a store-bought pie crust is just fine!
    • The Importance of Salt - Salt is added a few times in this recipe and for good reason. First, it seasons the sautéing vegetables, then it seasons the creamy filling as a whole, and finally a bit seasons the pie crust. Season as you go to develop the flavors of the dish, as opposed to dumping in a bunch of salt at the end. If you are trying to lessen salt in your diet, just use half the amount each time.
    • Add a Sheet Pan to the Oven - You may want to throw a large sheet pan in your oven under the baking pot pie to catch any drips or bubble overs that could burn on the bottom of the oven.
    • Serve Chicken Veggie Pot Pie with a big green salad like this Italian Mixed Greens Salad or a Blueberry Goat Cheese Salad. You can also add a simple green vegetable side dish like broccoli, green beans, or Roasted Carrots and Brussel Sprouts.
    • Thanksgiving Leftovers - Pot Pie is a fantastic recipe for using up Thanksgiving turkey with homemade turkey stock! You can also add in a few spoonfuls of the mashed potatoes, chopped Roasted Sweet Potatoes Slices, cooked carrots, green beans or other green vegetables. If these vegetables are already cooked, you can add them along with the liquid instead of sautéing them in the beginning. Just try to keep your total vegetable amount around 6 to 7 cups, whether they start out raw or cooked! Consider doubling the recipe and make extra pans for the freezer! Chicken Wild Rice Soup or Turkey Chili are my other favorites for the Thanksgiving leftovers!
    Chicken pot pie broken into with a wooden spoon showing the filling.

    Meal Prep and Freezing Pot Pie

    • This chicken veggie pot pie recipe makes 1 larger or 2 smaller casserole dishes.  The full recipe feeds 6 people, or divided into 2 smaller pans each feeding 3. Depending on the size of your baking dishes and the amount of people you are serving, do what works for your family. 
    • The amount of filling is proportionate to the amount of crust.  So, you can fill two smaller pans dividing the crust in half first, or fill one bigger pan and rolling the dough out bigger. 
    • Make Ahead - The filling can be made ahead and stored in the fridge, either in an airtight container, or right in the baking dish covered with foil. You can top it with the raw pie crust right away and refrigerate, or you can make the crust anytime in the next day or two. Bake it when you're ready!
    • Freezing Chicken Pot Pie - The filling can also be frozen on its own, or you can assemble an entire pot pie with the raw pie crust, wrap well, refrigerate first and then freeze. I like to wrap it in foil, and then put the entire dish in a plastic bread or bun bag if you can fit it! Set it carefully in your freezer so it doesn't spill before it freezes.
    • If you are only feeding 2 or 3 people, bake one small dish of pot pie and freeze the other for later!
    • To Thaw Frozen Pot Pie - Thaw a frozen pot pie overnight in the fridge for 1 or 2 days. Then bake uncovered at 375° the full 40 to 50 minutes or until golden and bubbly!
    • Double the Recipe - You can also double this recipe, or make it times 1.5 if you have a few extra baking dishes and the freezer space. Chicken Veggie Pot Pie made from scratch is a bit of work, so make your efforts worthwhile with an extra homemade dinner for the freezer!
    Two smaller casserole dishes with chicken pot pie filling.

    Recipe FAQs

    Can you freeze chicken pot pie?

    To freeze, just assemble the baking dish with the raw pie crust, don't bake it, wrap it in foil and then tie it up in a plastic bag (reuse a produce or bread bun bag).  Cool in the refrigerator first, and then freeze for 3 to 4 months.  Thaw in the fridge a day or two, and then bake uncovered at 375° for 40 to 50 minutes.

    Can I make this pot pie vegetarian?

    Yes!  This is already a creamy vegetable pie, loaded with way more veggies than your usual chicken pot pie, so leaving out the chicken is a great vegetarian option!  Just sub vegetable stock and feel free to add any extra veggies that you like!  Leeks, mushrooms, potatoes, corn or chopped green beans would be great additions! Or you could add a bit extra of the veggies already in the recipe.

    Can I use a bag of mixed frozen vegetables in this pot pie?

    Yes, using the equivalent amount, about 6 to 7 cups of frozen veggies is fine to substitute for this recipe. Frozen vegetables will not need to cook as long, so just saute them for about 2 minutes instead of 15 minutes in Step 1.

    Can I make this pot pie in individual ramekins?

    Yes! The filling to pie crust ratio should work for any size dishes you would like to use, including individual ramekins. Portion the filling into your baking dishes first, then cut your dough into the same portions before rolling them out.

    Should I put pie crust on the bottom and the top of chicken pot pie?

    No. Pie crust is best just over the top of chicken pot pie. Both is really overkill, making an already rich buttery meal just way too much. Plus, pie crust on the bottom gets soggy, whereas your pie crust on the top gets flakey and delicious!

    Can I top my chicken pot pie with puff pastry or biscuits instead of pie crust?

    Yes, any of these toppings will be delicious! Remember, the filling is already cooked, so baking the pot pie is really just a matter of cooking the topping. The time may vary depending on what you choose. Read the instructions on the can of biscuits or puff pastry and start with that time recommendation. Add more time until your topping is flakey and golden in color.

    More Favorite Comfort Foods!

    • Garden harvest tater tot hotdish.
      Garden Harvest Tater Tot Casserole
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    If you made this recipe, I'd love to hear how you liked it! Be sure to leave a star rating by clicking the stars in the recipe card, or leave a comment below!

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    A white baking dish of chicken veggie pot pie with a flakey crust and a wooden spoon breaking into the filling.

    Chicken Veggie Pot Pie

    Chicken Veggie Pot Pie is the most delicious in classic comfort foods, simple and rustic yet entirely made from scratch!  It's loaded with lots of healthy veggies and chicken in a creamy filling and topped with a flakey pie crust. This recipe makes 1 large or 2 smaller baking dishes of pot pie, a total of 6 servings, so you can freeze extra depending on your family size!

    Hit the stars to rate this recipe!

    5 from 6 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: American, French
    Prep Time: 40 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour 35 minutes minutes
    Servings: 6
    Calories: 552kcal
    Author: Meryl Downing
    Prevent your screen from going dark

    Ingredients

    • 4 Tablespoons butter
    • 1 sweet potato (yam) (2½ cups diced)
    • 1 onion (1½ cups diced)
    • 3 carrots (1½ cups diced)
    • 3 ribs celery (1 cup diced)
    • ½ teaspoon kosher salt
    • 8 grinds fresh black pepper
    • ½ teaspoon Italian seasoning
    • 2 cloves garlic minced
    • ¼ cup flour
    • 2 cups chicken stock
    • 2 cups milk
    • 2 cups cooked chicken
    • ½ cup frozen peas
    • ½ teaspoon kosher salt

    For the Crust (makes 1 large or 2 smaller crusts)

    • 1¼ cup flour
    • ¼ teaspoon kosher salt
    • ½ cup cold butter (1 stick) cubed
    • ¼ cup cold water
    • 1 egg (for an egg wash)

    Instructions

    For the Filling

    • In a large pot or Dutch oven over medium heat, melt the butter and saute the sweet potato, onion, carrots, and celery, season with salt and pepper. Stir often until starting to soften, about 15 minutes.
    • Add garlic, Italian seasoning, and flour and stir well to combine for another minute.
    • Add stock, milk, chicken, peas and season with salt. Allow the filling to thicken over low to medium low heat, stirring occasionally about 15 to 20 more minutes.
    • Preheat oven to 375°F. When the filling is thickened, transfer filling a baking dish, it will fill 1 larger or 2 smaller pans, but you can put it in any sizes or shapes you have, just divide the crust accordingly. Let it cool slightly on the stovetop before adding the crust.

    For the Pie Crust

    • While the filling thickens, make the crust. In a large bowl combine flour and salt, then work in cold chopped butter with a pastry cutter and add water a Tablespoon at a time until it comes together to form a pie dough. Work quickly to keep dough cold, your hands might be easier than the pastry cutter! Roll out the dough on a floured surface with a rolling pin to roughly fit the size of your baking dish.
    • If you are using 2 smaller dishes, cut the dough in half before rolling. Top the pot pie with the crust, crimping the edges, and using any extra dough draping from the edges to fill in spots that need extra. Cut a few slits in the top to vent. Whisk one egg and brush onto the crusts (you won't need all of it). The pot pie is ready to bake, or could be refrigerated and then frozen at this time.
    • Bake 40-50 minutes until the crust is flakey and golden and the filling is hot and bubbly. Let sit 10 minutes before serving. Enjoy!

    Notes

    • Storage and Freezer Instructions - Before baking the fully assembled pot pie, it can be stored in the fridge for a day or 2, or covered, refrigerated first, and then frozen for 3 to 4 months.  If freezing, thaw in the fridge a day or two before baking uncovered at 375° for 40-50 minutes.
    • Portioning - This pot pie can be portioned into 1 large baking dish serving 6 people, or into 2 smaller pans.  Divide your pie dough accordingly.  The recipe can also be doubled and extra unbaked pot pie can be frozen.
    • Butter - Use all 4 Tablespoons of butter to saute the veggies.  It seems like too much, but it will combine with the flour to form a roux, the thickening agent for the filling.
    • Fresh herbs can be substituted for the dried Italian seasoning, about 1 Tablespoon of fresh chopped parsley, thyme, rosemary or sage.
    • Chicken - Use chopped or shredded leftover cooked or rotissere chicken.  You can also cook raw chicken in a crockpot or use Cast Iron Skillet Chicken Breast for the cooked chicken in this recipe.
    • Make Ahead - The filling or the pie crust can be made ahead and stored in the fridge for a day or two.  The pot pie filling can also sit on the stovetop while you make the pie crust.
    • Baking - You may want to add a large baking sheet to the oven under the pot pie to catch any drips or bubble overs from burning on the bottom of the oven.

    Nutrition

    Calories: 552kcal | Carbohydrates: 46g | Protein: 23g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 918mg | Potassium: 720mg | Fiber: 5g | Sugar: 10g | Vitamin A: 11531IU | Vitamin C: 10mg | Calcium: 171mg | Iron: 3mg
    Did You Make This Recipe?Rate this recipe by clicking the stars, or leave a comment below, I'd love to hear how it turned out! Follow me on Pinterest at @sungrownkitchen to browse and save all the garden recipes!

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      Blackened Chicken Tacos with Cotija Corn Salsa

    Reader Interactions

    Comments

      5 from 6 votes (2 ratings without comment)

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      Recipe Rating




    1. Ann says

      November 28, 2022 at 12:24 am

      5 stars
      Made it tonight for supper. Was delicious! Meryl makes the directions so easy to follow, especially the cup measures. I made it with turkey and leftover yams. So many substitutions would work. I also used a store-bought crust. Try it.

      Reply
    2. D. Rice says

      November 27, 2022 at 10:13 pm

      5 stars
      We had this for supper tonight. It was great comfort food. I had two helpings.

      Reply
    3. Dawn Conklin says

      October 06, 2021 at 2:40 am

      5 stars
      This chicken pot pie is so delicious! I used left over chicken we had from a roast chicken and it turned out amazing.

      Reply
    4. John says

      November 05, 2020 at 12:04 pm

      5 stars
      phenomenal

      Reply
    5. Kate Rice says

      May 14, 2014 at 2:15 pm

      Aiming at making this either this weekend or next, looks really good!

      Reply

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    Hey guys!  I'm Meryl, chef, gardener, and mother of two little Minnesotans.  The Sungrown Kitchen combines two of my favorite things that naturally go hand in hand...cooking and gardening (read more)

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