Old Fashioned Chicken Pot Pie

Old fashioned Chicken Pot Pie is made with whole chicken, mixed vegetables, and homemade white sauce, baked in a flaky crust.

Homemade Chicken Pot Pie (Copycat Marie Callender's)

One bite of this scrumptious homemade chicken pot pie and your family will know why homemade from start to finish is the only way, just like the widely known chicken pot pie from Marie Callender.

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

Rachel's Old Fashioned Chicken Pot Pie recipe should definitely be added to your repertoire.

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

To my surprise, Brandy had one baking in the oven when we arrived on our next visit.

Everything about this recipe screams comfort food. The chicken pot pie is made with a whole chicken, vegetables, and homemade white sauce, blanketed with a flaky crust.

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

WHERE CAN I FIND THE RECIPE?  TAKE ME TO THE RECIPE FOR OLD FASHIONED CHICKEN POT PIE

Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Old Fashioned Chicken Pot Pie and similar recipe ideas you can have.

Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.

TIPS AND TIDBITS TO MAKE THE BEST OLD FASHIONED CHICKEN POT PIE

Choosing a chicken.  A 3 1/2-pound chicken labeled broiler fryer is perfect for this recipe. If you are uncomfortable using a whole chicken, you can substitute it with a cut-up whole chicken or two chicken breasts, two chicken thighs, and two chicken legs.  I have also made the recipe with a chicken hen, which has super rich broth.  Another option is to use two pounds of boneless chicken thighs.  Marie Callender's chicken pot pies are made with all white meat, but I like the flavor of the dark meat and the white meat together.  

Go simi-honemade.  Another tip that you can do is to use deboned rotisserie chicken and canned chicken broth.  

Feel free to mix and match vegetables.  Use 16 oz. of fresh or frozen vegetables you have on hand.  This recipe is a great time to use any leftover vegetables you have on hand.  Add an extra cup if you are a fan of peas, corn, green beans, etc.

Pie crust.  Most store bought packages include two pie crusts for convenience.  Or if you prefer you can make homemade pie crust.  If you choose a fluffier crust, try a layer of puff pastry (thaw if frozen) or layer on refrigerated or homemade biscuits.  Baking time varies for each topping so keep an eye on it while baking.

Add a hint of shine to the crust.  To help decrease the risk of a soggy crust, brush it with an egg wash (beat one egg or egg white and one tablespoon of milk half and half, cream or water) before baking.

Herbs and Seasonings.  If you use dried herbs, just a pinch of thyme is all that's necessary to perk up a pot pie.  Also dried rosemary or sage would taste delicious too.  Salt and pepper are used liberally in the chicken and broth at the beginning of the recipe so adding more is up to your taste.

WHAT YOU NEED TO MAKE OLD FASHIONED CHICKEN POT PIE 

Broiler fryer 

Water 

Salt 

Coarse black pepper

Celery

Onion

Bay leaf

Fresh thyme 

Frozen vegetables 

Potatoes

Butter

Flour

Milk

Store bought or Homemade Pie Crust

HOW TO MAKE OLD FASHIONED CHICKEN POT PIE

Combine the first 7 ingredients (I added 2 sprigs of fresh thyme) in a large Dutch oven; bring to a boil. 

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

Remove the chicken, reserving the broth in the Dutch oven. Discard the vegetables (I kept mine in with the broth) and bay leaf. Let the 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 for 8 min. or till tender. 

Remove vegetables from broth; set aside. Measure 3 cups broth and 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 the bottom of a 13 x 9 x 2 baking dish with a nonstick cooking spray and line it with the prepared pie crust. 

Spoon the mixture over the bottom crust. Place another pie crust over the chicken mixture, crimp the edges, and press against the side of the 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.

WHERE YOU MAY SEE THIS RECIPE

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This recipe published January 2011.  Updated August 2024

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