Old Fashioned Chicken Pot Pie

8:00 PM
Classic Chicken Pot Pie is made with a whole chicken, mixed vegetables, a homemade white sauce and baked in a blanket of flaky crust.


While my daughter in law, Brandy, was on bed rest awaiting the arrival of our granddaughter, her friend, Rachel, brought over this delicious Chicken Pot Pie.

All I can say is Rachel's recipe for Old Fashioned Chicken Pot Pie is a recipe to be had.

She says, "It is her Mom's famous Chicken Pot Pie! "We LOVE this...it's a must at every holiday."

After our next visit after our granddaughter was born, Brandy made it for us.

This Old Fashioned Chicken Pot Pie is not your norm. It is a classic chicken pot pie made with a whole chicken, vegetables, homemade white sauce and blanketed with a flaky crust.

You might say it is comfort food at best.



Oh, how we love comfort food at my house.

We consider it to be the perfect food.

There is nothing more comforting than a dish you can make by throwing everything into a pot and letting it bubble into one big old fashioned goodness!

This recipe first published January 2011.  Updated August 2015



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Chicken and Dumplings


Baked Chicken and Dumplings

Old Fashioned Chicken Pot Pie
  • 1 broiler fryer (look below for substitutes)
  • 2 quarts water
  • 1 tbsp salt
  • 1and 1/2 tsp pepper
  • 1 stalk celery, cut in 2" pieces (I diced mine)
  • 1 med onion, quartered (I diced mine)
  • 1 bay leaf
  • 2 sprigs of fresh thyme (my addition)
  • 1 (16oz) pkg frozen vegetables (mixed) (I used peas and carrots)
  • 2 large potatoes, peeled & cubed
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 cup milk
  • 1 1/2 tsp. salt
  • 1 1/4 tsp pepper
  • 1/4 tsp dried thyme (I leave this out when using fresh thyme when cooking the chicken)
  • Pie Crust
Combine first 7 ingredients (I added 2 sprigs of fresh thyme) in a large Dutch oven; bring to a boil. 

Cover, reduce heat and simmer one hour or until chicken is tender. 

Remove chicken, reserving broth in Dutch oven; discard vegetables (kept mine in with the broth) and bay leaf. Let chicken cool; skin, bone, and cut into bite size pieces.


With a large spoon, skim fat (oily liquid) from the surface of broth reserved in a Dutch oven; bring to a boil. 

Add frozen vegetables and potatoes; return to a boil. Reduce heat, cover and simmer 8 min. or till tender. 

Remove vegetables from broth; set aside. Measure 3 cups broth, set aside. Reserve remaining broth for other uses (I always need all the broth - there's never enough to save/discard).


Melt butter (1/2 cup) in a Dutch oven over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. 

Gradually add 3 cups broth & milk; cook over medium heat, stirring constantly (I like to use a wire whisk) until mixture is thickened and bubbly. Stir in 1/2 tsp salt, 1/4 tsp pepper, and thyme. 

Add vegetables and chicken. Stir gently, Spray bottom of 13 x 9 x 2 baking dish with Pam and line with prepared pie crust. 

Spoon mixture over bottom crust. Place another pie crust over chicken mixture; crimp edges, pressing against the side of baking dish (I don't do this step - I just cut it up against the sides of the pan). 

Cut slits in top for steam to escape; bake at 400 degrees for 20 minutes or until golden brown. Serves 6-8.


Cook's Note: Boneless chicken breast and chicken thighs can be substituted for a whole chicken if you prefer.  The taste will not be as rich but will definitely be delicious either way.  

I use fresh thyme in with cooking the chicken and omit the dried when adding it with the salt and pepper.

I used more salt and pepper than the recipe called for. Just go by your own taste.
Kay Little
Kay Little

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