Chicken/ Classic Recipes/ Comfort Food

Homemade Classic Chicken Pot Pie

This homemade classic chicken pot pie recipe makes 8 hearty servings. It’s loaded with big chunks of chicken and fresh veggies, and is very easy to prepare. Chicken pot pies freeze well, and will make a quick, filling dinner with minimal effort – a lifesaver for a busy weeknight!

Homemade Classic Chicken Pot Pie

Print Recipe
Servings: 8 personal pies Prep Time: 45 minutes Cooking Time: 45 minutes Packaging Time: 30 minutes


  • 1 batch Perfect Pie Crust
  • 4 cups cooked chicken, diced
  • 1 stick unsalted butter
  • 1 onion, finely diced
  • 4 carrots, finely diced
  • 4 celery ribs, finely diced
  • 5 garlic cloves, finely minced
  • 6 cups (48 oz) chicken broth
  • 1/2 cup flour, preferably Wondra
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon poultry seasoning
  • 1/2 cup half and half
  • Salt, to taste
  • Pepper, to taste
  • 1 egg
  • 2 tablespoons water

Prep Instructions


In a large pot, melt the butter over medium heat.


Add the onion, celery, and carrots. Stir occasionally, until the onions turn translucent, about 3-4 minutes.


Add the garlic and cook for about a minute.


Stir in the chicken. Sprinkle the flour over the top of the mixture, and stir until combined.


Cook for 1-2 minutes. Slowly pour in the chicken broth and stir.


Let the mixture cook and begin to thicken, about 4-5 minutes.


Add turmeric, poultry seasoning, salt, pepper, and thyme. Stir.


Add in the half and half. Stir and let bubble until thickened, about 3-4 minutes. Thin with a bit more stock if it seems too thick.


Turn off the heat.


Roll out the pie dough on a floured surface and cut into 6 inch diameter circles.


Ladle the chicken mixture into individual sized pie tins. Fill to just slightly below the inner rim.


Cover each pie tin with a circle of pie crust. Press the edges down slightly, and trim any excess dough.


Whisk together the egg and water in a small dish.


Using a pastry brush, coat each pie crust with a thin layer of the egg wash (you will have extra).


Arrange the pies on a sturdy surface, such as a quarter sized sheet pan, and place in the freezer for at least 2 hours, or up to overnight.

Packaging Equipment

  • 8 count 6" disposable aluminum foil pie tins
  • FoodSaver Vacuum Sealer
  • FoodSaver 11" Expandable Heat Seal Rolls
  • Cooking Instructions Sticker Labels

Packaging Instructions


Make 5-6 custom-sized vacuum seal bags from the FoodSaver 11" Expandable Heat Seal Roll (2 pies per bag). Bags should be about 18 inches in length.


Place two pies per bag, and seal according to manufacturer instructions.


Fill in the "Best by" date on the Cooking Instruction stickers. Pies are best when consumed within 3 months of freezing.


Place an instruction sticker on each vacuum sealed bag.




  • Purchase a rotisserie chicken and use the meat for the pie filling. The carcass can then be used to make homemade chicken stock, which will give the filling a bit more body.
  • Use miniature cookie cutters on the pie dough scraps to make cutouts to decorate your pies.
  • Substitute some of the veggies with others that you have on hand, such as peas, corn, or mushrooms.

Cooking Instructions


Preheat the oven to 400 degrees F.


Arrange frozen pies on a cookie sheet.


Place cookie sheet on the middle rack of the oven. Bake for 30-40 minutes, or until filling is bubbly and crust is golden brown.

Downloadable Files

Printable cooking instructions for Avery 5164/8164 3.5″ x 4″ stickers

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