Chicken | September 16, 2008

Oh My-Chicken Pot Pie

Oh My-Chicken Pot Pie is the quintessential comfort food.  Making chicken pot pie at home is one of the best dishes you can have in your cooking repertoire!  Broken down, it is a simple dish. Chicken Pot Pie involves cooking up chicken, vegetables and making gravy,  and then topping with pie crust. It’s a one dish delight almost any time of the year!

Oh My-Chicken Pot Pie
Oh My-Chicken Pot Pie

Now that the weather is getting cooler, I’ve been in the mood to cook comfort foods… Oh My-Chicken Pot Pie one of our family favorites. Chopped vegetables, chunks of chicken, gravy and flaky pie crust. Yes, homemade crust!  Making pie crust is EASY. Pie crust is your friend. None of that store bought junk. You know the kind… thick, heavy, no flake. Tell yourself you can do it. YOU are the Pie Crust Master! Your family is worth it. Your self esteem depends on making this crust!  Kidding. Sorry. I just can’t help myself when it comes to pie crust. I have a crust obsession.

We ate this for dinner last night…Mamma Mia! It was good.

Oh My-Chicken Pot Pie

Oh- almost forgot- this is one of those recipes I make without a recipe, so I tried to measure and make note of amounts…it’s a little different every time. You want a pan full of vegetables (use veggies you like), a little chicken (not really big on a lot of meat) and enough gravy to cover all of the filling. The gravy shouldn’t be too thick because it thickens as it cools. Most pot pie recipes call for peas.  I really don’t care for peas. So I don’t put them in my pot pie. I love green beans. I buy fresh when I can, but frozen beans ( I like the thin variety, not string beans)  also work well. Throw the beans in right out of the freezer, just before topping the pot pie filling with the crust. Happy Baking!

Oh My-Chicken Pot Pie

5 from 2 votes

Oh My-Chicken Pot Pie

Author abountifulkitchen


  • 2 -3 chicken breast about 1 ½ lbs halves, cooked and shredded
  • 4-5 cups chunked red potatoes skin on
  • 1 cup carrots sliced
  • 1 cup onion chopped
  • 1 quart chicken broth or stock
  • 1-2 handfuls fresh or frozen petite green beans or peas
  • 6 tablespoons butter
  • 1/2 cup sifted flour
  • 2 teaspoons chicken stock concentrate*
  • 1-2 cups water
  • 2 teaspoons tarragon
  • Salt and Pepper


  1. Place potatoes, carrots, and chopped onion in a large pan.
  2. Cover with chicken broth. Heat to boil, cover and cook just until vegetables are tender, about 5-7 minutes.
  3. Using another pan, cook butter over medium heat.
  4. Add flour, whisk until smooth.
  5. When vegetables are cooked, remove vegetables from pan using slotted spoon and place cooked vegetables, fresh green beans or peas and chopped chicken in a greased 9x13 pan.
  6. Slowly add the chicken broth to the pan with butter and flour.
  7. Cook until sauce is thickened, and smooth.
  8. Whisk in chicken stock concentrate. Add one to two additional cups of water, a little at a time, until gravy is still slightly thickened, about the consistency of a cream soup.
  9. Add 2 teaspoons dried tarragon, salt and pepper to taste.
  10. Pour gravy over vegetables and chicken in greased 9x13 pan.
  11. Cover with pie crust (below).


  1. Preheat oven to 400 degrees.
  2. Mix flour and salt in bowl.
  3. Cut in shortening with pastry cutter, until pieces of shortening are small and pebble like.
  4. Stir water in with a fork until all of the water is absorbed and dough gathers together.
  5. Flour surface and rolling pin.
  6. Flatten dough with hand to make a round or rectangle to begin.
  7. Roll out from center to about 1/8 " thick.
  8. Roll out into shape of pan.
  9. Fold crust in half, transfer to pan or pie plate.
  10. Unfold dough over the filling.
  11. Brush crust with beaten egg, cut slits for steam to escape.
  12. Bake pot pie for 40 minutes.

Recipe Notes

-*Stock concentrate is sold in many forms. It enhances the flavor of the gravy. Knorr and Swanson both sell stock concentrate. Knorr is sold in a little "cup" about 4 cups to a package the little cups are equalt to about 1 tablespoon of flavoring. Swanson sells their product "Flavor Boost" in a box with 8 liquid packets included. You can also buy stock concentrate in jars at Costco or other food specialty stores. These are usually sold in 2 cup (actual 2 cup measurement) jars that need to be refrigerated after opening. I always look for products that are MSG free. A crumbled bullion cube will also work.-Brush top of crust with beaten egg for a glossy crust.

-I usually set the pan on top of a cookie sheet to catch any gravy that may bubble over the pan.

-This recipe yields 2- 9" pie plates or one 9x13 pan. If you like LOTS of sauce, double the gravy, and serve the extra sauce/gravy on the side with the pie.

21 thoughts on “Oh My-Chicken Pot Pie

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  1. I am a relative of Christina Barlow. She told me about your blog and that everything you have on here is amazing! I just made the 'Oh my chicken pot pie' tonight. It was delicious! I have a question about the tarragon. When do you put it in the recipe. Is it supposed to go in the gravy? Thanks, Becky

  2. Becky,
    I love Christina! Just edited the tarragon addition. Yes, add the tarragon to the gravy. Or, you can sprinkle it over the vegetables or chicken. Happy cooking!

  3. Hi Si

    I was wondering how well this freezes, and if you have any suggestions in doing so. I love this blog, and would like to come to a class at The Fork sometime.

    Amy Jo Hartvigsen

    1. Amy Jo,

      If you want to freeze this dish, prepare up to the point of cooking in the oven. Wrap the dish and freeze. When you are ready to bake, take directly from the freezer, unwrap and bake for about 50-60 minutes at 400. The pot pie should be bubbly around the edges and browned lightly on top.
      Hope to see you soon at a class!

  4. How much shortening do you use for the crust? Maybe I missed it in the recipe or should know… 🙂 Never made pot pie before. This looks yummy with the red potatoes. Thanks!!!

  5. Hi!

    I truly enjoy your site and have made many delicious recipes, the chicken pot pie being one of them. Sadly though, I no longer see the measurements for the crust….just the method. I will use a different recipe for it tonight but I know it won’t be as good as yours.

    Thank you for sharing you trustworthy knowledge and truly successful recipes.

    1. Sorry, the crust recipe is no longer attached to this page! Ill work on getting it re attached… look up Basic Flaky Pie Crust in the meantime. thanks!

  6. I was just going to mention the same thing about the crust, I didn’t see the measurements. I would love to make this tonight ????

    1. Ashley,

      So sorry for the inconvenience! When we converted to WordPress in December, some of the original recipes were lost or did not transfer in entirety! I will work on fixing this recipe…the crust is found under Best Flaky Pie Crust.

  7. This was delicious! I topped it with a sheet of puff pastry due to time constraints, but my kids couldn’t get enough of the filling.

    1. Even with the puff pastry, I’m sure it was delicious Jennifer! Great idea for saving some time, thanks for sharing.

  8. 5 stars
    This was my first time ever making homemade chicken pot pie and it was a huge hit with my family! I don’t have tarragon on hand, so used just a little bit of herbs de provence. The gravy was so yummy I wanted to lick every last bit, and the crust was perfectly flaky and golden brown. I’ll definitely be making this again!

    1. I’m so glad to hear that, Sandi, this is one of my favorite comfort meals to make. Thank you for sharing and for reading ABK!