Classic Pot Pie

"A good, old-fashioned comfort meal! I believe this recipe came from the Pillsbury Refrigerated Pie Crust package, but don't let that fool you. It's the best pot pie I have ever tasted and a great way to use up left-over chicken or turkey."
photo by Denise in da Kitchen photo by Denise in da Kitchen
photo by Denise in da Kitchen
Ready In:
1hr 15mins


  • 1 (15 ounce) package refrigerated pie crusts (or make your own)
  • 13 cup margarine or 1/3 cup butter
  • 13 cup chopped onion
  • 13 cup flour
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 1 12 cups chicken broth
  • 23 cup milk
  • 3 cups shredded cooked chicken or 3 cups cooked turkey
  • 2 cups frozen mixed vegetables, thawed (I like different combinations of peas, carrots, corn and green beans)


  • Heat oven to 425 degrees.
  • Prepare pie crusts as directed on package for a two-crust pie using a 9-inch pan.
  • In a medium saucepan, melt margarine over medium heat.
  • Add onion; cook 2 minutes or until tender.
  • Stir in flour, salt and pepper until well blended.
  • Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
  • Add chicken and mixed vegetables; remove from heat.
  • Spoon chicken mixture into crust-lined pan.
  • Top with second crust and flute edges; cut slits in several places for steam to vent.
  • Cover edges of crust with stips of aluminum foil and bake for 20 to 30 minutes or until crust is golden brown.
  • Remove foil and finish baking for another 10 to 20 minutes or until fluted edges are light brown.
  • Let stand 5 minutes before serving.

Questions & Replies

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  1. Good Vibe Goddess
    This was a great recipe. I made the filling ahead of time and then just poured into the crust on a busy night. Turned out very well!
  2. MarkSmart924
    This was my first attempt at a pot pie and I was really pleased with how it turned out. I used soy milk instead of the real stuff because my GF is lactose-intolerant.I'll be making this again.
  3. etully
    I too have made this recipe over and over. I use one cup of carrots cooked al dente and a cup of frozen peas. I use a bit less turkey but we all love this.
  4. PA Cindy
    What a wonderful way to use up leftover turkey and stuffing (yes, I did add some stuffing with the turkey). I sauteed onion, celery and potatoes with the butter and then added the flour. I was out of chicken broth so I used chicken base dissolved in 1 1/2 cups of water. I also used heavy cream instead of milk because I had some that had to be used. Next time (and there will definately be a next time) I think I'll use milk to thin it out a little. I also added some frozen corn. Thank you so much Denise for sharing this delicious meal.
  5. Berliner Goere
    I never made a Pot Pie before and this turned out great. I made 2 pies for the 5 of us. I used the cauliflower, broccoli and carrots mix and fried the chicken with McCormick Rotisserie Seasoning. When the chicken was almost done I added 8 oz fresh mushrooms to cook along. I also added a bit of a dried herb mix. The crust was perfectly flaky and golden brown. I was going to take a picture of it, but completely forgot until the pies were almost gone. We will eat this many more times I'm sure. Thanks for posting Denise.


I LOVE to cook and eat and read cookbooks. My kitchen really does overfloweth with them and of course this has quickly become my favorite cooking site! I live with my husband in a small town in eastern Connecticut. We are both retired. My children are all grown and have families of their own now. Our 3 grandchildren and 1 great-granddaughter all live in Florida and it goes without saying that we miss them very much, so when my husband retired last year we celebrated by buying a small RV! We so enjoyed driving it to Florida to spend the holidays with the little ones. Although COVID has prevented us from repeating the trip this year, I am enjoying learning new recipes to make in our RV for next year. I think the Instant Pot and the Crock Pot will be my new best friends while traveling!
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