Chicken Pot Pie

There are so many reasons to love pot pies. They’re warm, comforting, and can be an easy way to eliminate some leftovers from your fridge.

PREP TIME: 15 minutes
COOK TIME: 25-45 minutes
YIELD: 4 servings


  • 1 premade pie crust
  • 2 cups cooked chicken breast
  • 3 cups frozen peas and carrots
  • 2 cups baby potatoes
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 quart chicken broth
  • 1 tablespoon fresh or dried herbs
  • Salt and pepper to taste

Method of Preparation

  1. Preheat Wolf Convection Oven to 325° on the Convection Mode if you are making a single layer of pie crust. If you are making a double layer, one on the bottom and one on top, preheat oven to 350° on the Bake Mode.
  2. In a large pot, bring salted water to a boil. Once boiling, add the potatoes and cook until fork tender. Drain and set aside.
  3. In a large saucepan over medium high heat, melt the butter. When the butter is melted, add the flour, and stir constantly. Cook for 2 minutes to remove the raw flour flavor.
  4. Add the chicken broth in thirds, constantly stirring and making sure the mixture comes to a boil and is free of any clumps before adding the next addition of broth.
  5. Once all the broth is added and has come to a boil, reduce the temperature to low and add the chopped or shredded chicken, frozen vegetables, and herbs. Season with salt and pepper to taste.
  6. Add the mixture to your pie dish, adding enough to where its slightly above the top of the pie dish in the center. Then add the pie crust over top. Crimp the edges of the pie and add 1-4 holes in the center of the pie crust to vent.
  7. Place in the center of your oven on a sheet tray to catch any drips. Bake for about 25 minutes for single crust or about 45 minutes for double crust, or until the crust is fully baked and golden.

*Chef Tips*

Substitutions can easily be made for any of the ingredients used! From home made pie dough, to store bought, and even a can of crescent rolls can be the topping to any pot pie. Fresh or frozen vegetables can be used. You can roast fresh chicken for these pot pies, and add the drippings to the broth for extra flavor, or even use leftover chicken in your pot pie.


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