Make two now and enjoy one later!
Ahhh, Homemade Chicken Pot Pie. I have always loved pot pie. It is a combination of two of my favorite things. Pie & veggies. Darryl and I got to talking the other day about prepackaged vegetarian meals Morning Star Farms used to make, but didn’t anymore.
He REALLY missed their vegetarian Chik’n Pot Pie. I thought it would be great to make a FRESH vegetarian potpie for him. I also had some leftover rotisserie chicken sitting in my fridge from our last Super Target trip, (Archer Farms = best rotisserie chicken EVER) so I though I would make two pies!
Please keep in mind, these recipe makes 2 potpies. Don’t have a vegetarian hubby to make a separate pie for? NO worries, this recipe can also be a “make one, freeze one” potpie recipe. PERFECT! I will give you directions on how to freeze the one and then use later. Hope you enjoy! XO Corey
NOTE: You can bake both pies, or cover and freeze one potpie for up to 3 months. To use frozen potpie, remove from the freezer 30 minutes before baking.
Cover pie loosely with foil. Place on a baking sheet. Bake at 425 for 30 minutes. Reduce heat to 350, remove foil. Bake 55-60 minutes longer or until golden brown.
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Chicken Pot Pie (make one freeze one, with vegetarian version)
Ingredients
- 2 medium potatoes peeled anc cut into 1in pieces
- 3 medium carrots cut into 1in pieces
- 1 medium onion
- 1 rib of celery
- 3 Tbsp butter
- 1 Tbsp olive oil
- 6 Tbsp all purpose flour
- 3 cups chicken or veg broth for veg version
- 4 cups cooked chicken meat shredded or cubed (or Morning Star Chik'n Strips, cooked and cubed)
- 2/3 cups frozen peas
- 1/2 cup plus 1 Tbsp heavy cream divided
- 1 Tbsp minced parsley
- 1 tsp garlic salt
- 1/4 tsp pepper
- 1 package 15 oz refrigerated pie pastry
- 1 egg
Instructions
- In a large pot, add butter, oil , potatoes carrots, onion and celery.
- Saute until tender.
- Stir in flour until blended.
- Gradually add broth.Bring to a boil. Cook and stir for 2 minutes or until thickened.
- Stir in peas, 1/2 cup cream parsely, garlic salt and pepper.
- Stir in chicken (or fake chik'n).
- Spoon into two ungreased 9 in pie plates.
- In a small bowl, whisk egg and 1 Tbsp or cream, set aside.
- Roll out the pastry to fit the top of each pie. Place over filling and trim, seal and flute edges.Cut slits in pasty to vent.
- Brush top of pies with egg mixture. Bake at 375 for 40-45 minutes or until golden. Let stand for 10 mins before cutting.
Recipe Notes:
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Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Melissa, Craig, Ava, and CJ says
It’s cold and rainy out, and my dad is driving in from IL right now (I’m in NC, it’s a good 14 hours or so)…I had no idea what to make for dinner. Checked facebook and saw this posted…problem solved! Can’t wait to try it!
Corey @ Family Fresh Meals says
@ Melissa, Craig, Ava & Cj…That comment made my day! Thank you so much for taking the time to write it 🙂 I hope the potpies turn out great!
Anonymous says
Is there a lower fat version? Anything I can substitute for the heavy cream?
Thanks!
Eva
Lois says
I always substitute anything creamy with ground up chick peas, or greek yogurt or both. At least then you get higher fiber and protein and lower unhealthy fats and salts
Connie says
There is a no-fat version of heavy cream available at my grocery. I have never understood it, but it cooks and tastes fine.
Wynn says
Yes, you can either sprinkle 2-3 tablespoons of flour over the sautéed vegetables and chicken, working the flour well into any fat in the pan and on the chicken and vegetables, then whisk in 1/2 cup or so of whole milk and heating until you achieve the desired consistency, or you can whisk the flour into 1/2 cup of milk, before whisking the egg into it, and adding it to the pan, heating it until it thickens, and adding a bit more milk if it becomes too thick.
Corey @ Family Fresh Meals says
@Eva,
I suppose you could do lowfat milk, or even do less cream, filling in the rest with lowfat milk. (example: 1/4 cup of cream, 1/4 cup of milk) Almond milk might also be something to try. It is much thicker and creamier than regular milk, and had less calories :)Just make sure not to get the vanilla flavored one! heheh That would not work:) Let me know how it goes! XO
Jenn @ BentoForKidlet says
This looks so delicious! I can’t wait to try it out 😀 I love recipes that make a veg and a meat version because my son is a vegetarian but the rest of the family is not! This looks like something we will all enjoy very much!
Melissa, Craig, Ava, and CJ says
I just did one and used rotisserie chicken…it was so good! This is going into recipe rotation for sure! Excellent, and even the picky 4-year-old liked it. 🙂 Thanks for sharing!
Renee says
I made a vegetarian version with one bag of ground Quorn (freezer section of Whole Food-type store), and it turned out delicious! Looking forward to eating the one in the freezer after Baby #2 is born! Thanks for the recipe. 🙂
Mollie says
I made this – my family ate one for dinner and I gave one to a friend that was recovering from surgery. I don’t think that I’ve even gotten such rave reviews on anything that I’ve made before. Both families went nuts over this dish. Now I hear my husband telling everyone that I make a great homemade pot pie. Thank you so much for sharing this!
Karla says
If you are freezing one, would you brush the crust with the cream and egg before freezing?
Also, how long did you cool before putting in the freezer?
Corey says
No Karla, I would wait to brush the egg on until baking. I usually wait about 15-20 minutes before putting into the freezer. Hope that helps!
Haley says
Can I split this recipe in half and just make one?
Corey says
I don’t see why not. I have always made 2, but don’t see a problem with making half the recipe 🙂 Hope that helps!
Andrea says
So the crust is only on the top? What is holding the pie together once you cut it? The filling is just sitting on the bottom of the pie plate? I have never made a pot pie with only one pie crust on the top – I have always put the filling in the bottom crust. Wondering how this works. Thanks!
Corey says
Yes, only on the top. Once you cut into it, it will not hold a pie form, but still tastes amazing 🙂 This processes saves on time, and calories, but still provides that great pot pie taste!
Julia says
So, I want to try this but I would really like to have a crust on the bottom. So, if I put the crust on the bottom too, how should I go about? Should I spray my pan or use foil? Will I need to cook it longer? Do I cook the bottom crust first for a minute, before adding everything else? Sorry for so many questions, I’m only 22 & have very little cooking experience but I’m trying to get into it. Anyone who can help, I greatly aprreciate it! I’m so excited to try this!
Joanie says
I make almost the identical recipe but I do put a crust on the bottom and the top. It will hold the shape pretty well…especially if you have it for leftovers! I love the crust as much as the filling!
Anonymous says
Corey,
Having baby number 2 in a matter of days and am stocking our freezer with good home cooked meals. I now have 2 of your chicken pot pies ready for consumption, and I almost can’t wait to serve this until AFTER the baby arrives. Thanks for posting this great winter comfort food!
Corey says
Haha. Congrats and good luck with baby #2!!! How exciting. Thank you so much for your kind words. 🙂 I hope you enjoy the pies! XO
Mona says
I just found this recipe because of my friend Vickie on Instagram..I just love social media.. 🙂 Now I have this on my Pinterest board for later..
It looks so good..
Love, Mona
Mo McCartney says
I love this meal, but I cheat for speed and availability. Veg-all has all the veggies, and you can find large or small chunk versions! It helps me keep the ingredients on hand so I can make it anytime I’ve got leftover chicken. 🙂
Mary Anne Givens says
I want to make a pot pie on Friday and serve on Sunday. What would my process be?
Corey says
I would do the frozen direction Mary 🙂
Deb says
This is difently the best Chicken Pot Pie I have ever made. Somehow, I found a version that had the garlic salt left off the recipe, but was still great! I have a very picky husband and he actually loved it!! Win win recipe! Thank you for sharing it! Looking forward to trying other recipes of yours.
Staci Justus says
Is there a bottom and a top crust? I can’t tell from the pictures. It sounds delicious and I’m looking forward to trying it!
Corey says
No, for this recipe we just use a top crust and make 2 pies. You can always add a bottom crust if you would like. If you do, I would parbake the bottom crust before placing the mixture in.
Arma Suggs says
I froze mine before cooking. How would I baked it?
Corey says
There are directions at the bottom of the post on how to cook from frozen form.
Patricia says
Hi, I used this recipe to use up leftover turkey…..we ate one and I froze one. I’m planning to use the frozen one for dinner with our neighbors. What would you suggest I serve with it? I’d appreciate your help planning this dinner.
Corey says
We always like a big salad with our pot pie 🙂