Lenna’s Favorite Chicken Pot Pie

This is the meal Lenna requests more than any other. She will gobble up her plate and ask for seconds, then call dibs on the leftovers for lunch the next day! She’s extra eager to help set the table when she knows this meal will be served that night!

Chicken pot pie is one of those recipes that could turn into a labor intensive meal, but I don’t have time for that (and I’m sure you don’t either)! I found this excellent recipe from Meal Planning Magic and adapted it so that it fit my quick and easy recipe criteria. This recipe makes two pot pies, so I usually cook one fresh and freeze the other for another time. This is also my go-to meal if I’m bringing a meal to a friend who’s had a baby or am having a babysitter watch the kids!

The only planning really required for this meal is making sure you have cooked chicken. I pop four chicken breasts in a crockpot, add a cup or so of chicken broth, cover and cook on high for 3-4 hours. You could also use left over chicken from another meal if you have it!

The time saver in this recipe is using a bag of frozen mixed veggies instead of chopping up each veggie. I’m a carrot lover, so I typically chop a cup full of baby carrots to add a bit more to the pan. Another way to save time is buy using pre-made crusts. If you’d rather spend the time cutting veggies and preparing crust from scratch, power to you!

Begin by melting butter in a large skillet over medium heat. Add your bag of frozen veggies and saute until they’re tender. If you’d prefer to cut up your own veggies, feel free to add whatever! 

Once the veggies are soft and tender, sprinkle in the 1/2 cup of flour. Constantly stir to mix and coat the veggies well. You’ll want to stir constantly for 30 seconds and make sure to scrape the bottom of the pan to get those tasty bits off the bottom. Don’t walk away from the pan now or it will burn.

Pour in the milk and chicken broth and continue stirring to mix well. You don’t have to worry about taking your eye off of the pan now, but don’t leave it too long. Stir occasionally until the mixture turns thick and begins bubbling. 

When it’s nice and thick, remove the pan from the heat and stir in the chicken, salt and pepper. Now let it cool. If you’re preparing pies to freeze, it’s important to let the mixture cool completely. If you’re making a fresh pie, allow it to cool a bit before assembling. 

Prepare your bottom crust. If you’re using store bought crusts, set them out on the counter for a couple of hours before you use them, so they are easier to work with and won’t tear. FYI Aldi store bought crusts tear really easily. I prefer to get them at Walmart. Pour half the mixture into each pan. Cover with top crust. Fold the extra crust under and crimp. Cut slits in the top.

Bake at 375 degrees for 30-40 minutes or until the crust is golden brown. If you’re oven tends to burn things, take out and cover with foil and continue cooking if needed. I forgot to set my timer and our crust turned out a little more golden than we’d like, but it was still tasty! 

Lenna's Favorite Chicken Pot Pie

A traditional meal made quick and easy that the whole family will enjoy! 

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16
Author Debi


  • 1/3 cup butter
  • 1 bag frozen mixed veggies
  • 1/2 cup chopped carrots if more desired
  • 1/2 cup flour
  • 1 cup whole milk could use half & half or skim
  • 2 cups chicken broth
  • 4 pieces chicken breasts cooked and shredded (3 cups)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 pie crusts


  1. Melt butter in large skillet over medium heat. Saute veggies until tender. 

  2. Sprinkle in flour and stir to coat veggies. Stir constantly for 30 seconds. 

  3. Add milk and chicken broth, stirring constantly until mixture turns thick and begins bubbling. 

  4. Remove pan from heat and stir in chicken, salt and pepper. Mix until well combined. 

  5. Let cool. For frozen pies, let this mixture cool completely before assembling. Prepare the bottom crust in the pans. Pour half of the mixture into each pan.

  6. Put the top crust on. Fold the edges of the crust under and crimp them. Cut slits in the top. Bake at 375 degrees for 30-40 minutes or until golden brown. Let stand 10 minutes before serving. 

  7. To Freeze: Prepare filling as above and let cool completely. Assemble as above, cover with foil and freeze. To prepare from frozen, thaw in fridge over night. Bake at 375 for 30 minutes uncovered, and remove and cover with foil, bake 30 more minutes (the foil prevents the top crust from getting too done). 

Hope you enjoy it as much as we do!



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