Homemade Chicken Pot Pie

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • 1 pound skinless boneless chicken breasts - shredded
  • 1 cup sliced carrots fresh or frozen I like to use the frozen carrot and peas blend sometimes in a pinch
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 3/4 cups chicken stock
  • 2/3 cup whole milk
  • 2 9 inch unbaked pie crusts


  • Preheat oven to 425 degrees F
  • In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  • In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt and pepper. Slowly stir in chicken broth and milk.
  • Simmer over medium-low heat until thick. Remove from heat and set aside.
  • Add chicken mixture to liquid mixture and stir.
  • Place pie crust in pie pan and add chicken/veggie mixture.
  • Cover with top crust, seal edges.
  • Make several small slits in the top to allow steam to escape.
  • Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
  • Cool for 10 minutes before serving with a green salad or just on it's own!