Chicken Pot Pie

Chicken Pot Pie

This is comfort food squared! The rich, creamy filling and flaky crust are made without cream or butter. It comes together quickly so have all your ingredients chopped before starting.- Jenny Jones

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 1 hour

Makes: 3 - 4 servings

Chicken Pot Pie


  • 1 cup chicken stock (I use Swansonโ€™s unsalted)
  • 1 cup whole milk
  • 1/2 cup all-purpose flour
  • 2 teaspoons olive oil
  • 2 boneless chicken breasts (about 1 pound) cut into 1-inch pieces
  • 1 cup chopped onion
  • 2 carrots, sliced 1/8-inch thick (1 cup)
  • 2 stalks celery, sliced 1/8-inch thick (1 cup)
  • 1 cup frozen peas, thawed on a paper towel
  • 3/4 teaspoon salt (less if using salted stock)
  • pepper to taste
  • Crust:
  • 1 2/3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup extra light olive oil
  • 1/3 cup 1% milk
  • eggwash (one egg yolk + 1 teaspoon water)


  1. Preheat oven to 400ยฐ F.
  2. In a small bowl, whisk together stock, milk, and flour until smooth. Set aside.
  3. Heat the oil in your biggest pan over med-high heat. Cook and stir onion, carrot, & celery for 2 minutes.
  4. Add chicken. Cook & stir for 2 minutes.
  5. Stir in peas followed by chicken stock mixture, salt & pepper. Cook, uncovered, for 2-3 minutes until thick.
  6. Pour into a 9-inch deep dish pie pan. Set aside, uncovered.
  7. Crust:
  8. Combine flour and salt in a bowl.
  9. Add oil & milk all at once. Stir with a fork.
  10. Shape into a 5-inch disc and place between 2 sheets of floured wax paper. Roll into a 12-inch circle.
  11. Brush rim of pie pan with eggwash.
  12. Gently remove crust from wax paper by draping it over your arm and place onto pie. Trim away or flute overhanging crust, pressing down edges.
  13. Brush entire crust & edges with eggwash. With a sharp knife, poke about a dozen holes in the top to release steam.
  14. Place on a foil-lined baking sheet. Bake for 25 minutes. Let stand at least 20 minutes before serving.

Chicken Pot Pie

99 Comments on "Chicken Pot Pie"

  1. LyndaMarie

    Jenny, this chicken pot pie was awesome! And so easy! Hubby loved it. Fun making it with my Granddaughters, they loved it too!

    Love all your so easy yet super healthy recipes. I tell many people about you!
    Thank you so much๐Ÿ’•

  2. Betty

    I have been using rotisserie chicken from my warehouse club for quite a few recipes that require chicken. Lots of extra flavor. Can I use that cooked chicken in this pot pie?

    • Jenny

      Yes. It would save you a little time and probably add some extra flavor.

  3. Maureen

    Love all your recipes. I sometimes just tune in to watch you cook . delightful.

  4. Sehrish

    Hi Jenny, can u come up with nice and filling food for diabetic people?

  5. Sabreen Saleh

    I finally tried out the chicken pot pie reipe after watching your video several times lol. It was awesome, me and my husband loved it. I also tried out 2 of your brownie recipes and your lemon cake. Which were all a hit. Thanks for all your recipes and I love your personality in your videos. You’re an amazing person.


  6. Sehrish

    Hi Jenny, I made this pie for dinner and it turned out awesome. Thank your so much. The filling and the pastry were so good il probably make it again soon. I am your fan. I am planning to bake your chocolate cake and cinnamon rolls hope I nail them too. Thanks for the recipe !!

  7. Cindy

    Made the chicken pot pie for dinner last and it absolutely delicious without all the fat. Thanks again Jenny!

  8. Mrs. Forrest

    I live in the u.k. and love your receipes but would love the ingredients in English terms, as I find it difficult to get the exact measurements right in cup measurements. Is it possible you can sort this out please. Some receipes you can change from cup to metric in the receipe. Thank you

    • Jenny

      I only post the recipes I make for myself at home as a hobby but I have added a metric conversion chart in the blog, which should be helpful.

  9. Ann

    Hi Jenny, I made 5 small pot pies from this recipe. The crust recipe is only enough for 4 small pot pies but no problem. They are yummy!

  10. Mary

    jenny, This recipe is a real keeper! I made it with two crusts and added some sliced mushrooms. I also added chopped parley and thyme as well as the celery leaves. the sauce was the best that I’ve ever had. thank you for this great pie.

  11. Denise

    Made your chicken pot pie recipe but I used leftover turkey. We have not eaten it as yet in fact it is in the oven as I am writing this review. The recipe came out as described in your YouTube video. Your easy sauce sure takes the work out of making your own sauce with the butter, I tasted the filling before baking and thought that it was very tasty. The crust was a surprise but looked okay. Anxious to see how it backed and tastes with the completed pie.

    This could be my new favourite chicken/turkey pot pie recipe. It was fast and easy to make.

    I will certainly search your site for other recipes.

  12. Clair Lynch

    Hi Jenny. I live in the UK and I cooked this Chicken Pot Pie this afternoon for my family and they loved it. No more brought pies! This is definitely one I will make again. The pastry mixture was a bit gloopy when I put it on top of the mixture (I think I needed to have added a tiny bit more flour) but when cooked it turned out fine. I am now a Jenny can Cook Fan!! and I look forward to making your other recipes and my family are looking forward to eating them!. It’s a shame I cannot find your cookery book on

    Kind Regards, Clair from Devon, England, UK

    • Jenny

      You can download my cookbook for free on this website but I have improved a lot of the recipes from the book and added them here to the site as well.

      • Clair Lynch

        That’s fabulous thank u. I will have a look. I’m off to buy some measuring cups today some can follow the recipes exactly and will be making your bread later.. will take a picture if my partner doesn’t get to it first. (Planned to take a photo of the pie but he tucked in). X

  13. karen

    Just curious I’m trying to lose weight so I’m always looking for recipes. I just tried it and it came out great. I was scared to use white flour cause i was told it’s not healthy . Is it true? Can i use wheat flour?

    • Jenny

      Whole wheat flour is always a better choice and I use it whenever I can, as long as the recipe still tastes good. For me, it does not work with pizza dough and pie crusts so I use all-purpose flour.

  14. Allen

    I have got to ask.

    Do you really enjoy doing this as much as it looks like you do?

    Watching you have has turned this 61 year old man into someone that enjoys cooking.

    Thank you so much

    • Jenny

      I absolutely love cooking, especially baking. I’m retired and could spend my time doing anything I choose and there’s no place I’d rather be than playing in the kitchen.

  15. Lily

    Can I use canola oil to cook the filling instead of olive oil?

  16. Shirley B

    I love your recipes, I was wondering if you had already cooked chicken, could you use it instead of the raw chicken, and at what point would you add the cooked chicken to the recipe? Thank you so much for the wonderful recipes.

    • Jenny

      I would add cooked chicken at the end of the filling process, when it’s thickened and just before you pour it into the pan.

  17. Megan

    Can I use butter instead of oil

    • Jenny

      With this recipe and method – no, but you can find a different recipe that uses butter (the method will be different).

  18. Diane

    Do you put the raw chicken in with the veggies just for 2 mins or is the chicken cooked before.

    • Jenny

      The chicken is raw but remember after the 2 minutes, it continues to cook with the filling and also inside the pie.

  19. Linh

    Hi Jenny! My oven temperature max is 250. So can I cook this stuff? Any advise?

    • Jenny

      I wish I could say yes but recipes like this need a higher temperature. I’m sorry I’m not able to help. There are some cookies that can be baked at 250 Fahrenheit.

      • Dennis

        I don’t know if this is relevant but you might check your oven to determine if it is Metric or Fahrenheit.

        • Dennis

          250 degrees Celsius is 482 degrees Fahrenheit.

        • Jenny

          I just assumed that anyone who knows this is an American recipe would know it’s fahrenheit, especially since I make that clear in the recipe and that anyone with a celsius oven would know the difference. I won’t assume that any more. And you are right, it’s probably a celsius oven, which is more than adequate to bake this pie. There’s an oven conversion chart in my blog:

  20. Kimberly C.

    Hi Jenny –
    I’m wondering why frozen peas are used? Will it make much difference if I use canned?

    • Jenny

      Canned peas are very soft and would probably turn to mush in this pie.

  21. Khris

    Do I have to use 1% milk for the crust? I only have whole milk… also do I have to use the extra light olive oil for the crust? or would regular olive oil do just fine?

    • Jenny

      I can only guarantee this recipe if it’s made the same way I do. I have only made it this way so I’m not sure about your changes. I can only guess that whole milk might make the crust too heavy and that olive oil may be too strong for the crust. I have made the crust with other oils like canola oil and “Smart Balance” oil, both of which are flavorless. It’s a great pie and may be worth waiting until you get the best ingredients.

  22. tricia

    can i use canola oil for crust instead of extra light olive oil?

  23. Hannah

    I’d like to try this butter free pastry to replace the other pastry recipes i make; do you think it’s worth a try for any of these? Sausage rolls, tuna pastry roll, borekas.

    Btw I love making your butter free recipes for friends who can’t believe they are butter free and still taste great!

    • Jenny

      I don’t think this pastry will work for the items you mentioned because you can’t really roll it up. It’s a very soft pastry that is usually patted into a pie pan and if you try to roll it up around something, it will probably fall apart.

  24. tricia

    If I do this with double crust, should I pre bake the bottom crust before putting in the filling? Thanks in advance

    • Jenny

      I have never done a bottom crust but some people have and no one ever says they pre-bake it so I would say probably not to pre-bake it.

  25. Theresa Z

    I made the chicken pot pie. The filling was delicious and easy. I had trouble with the crust. It was very dry and would not come together. I finally got it somewhat together and just flopped it onto the filling. It didn’t fit all the way to the rim, but was just inside. It came out thicker than yours, but that’s because the more I tried to roll it thinner, the more it broke up. any ideas?

    • Jenny

      It sounds like too much flour and that usually happens with improper measuring. Flour must be aerated before measuring because it usually settles in the bag or container. If you just scoop it up you will get too much flour. So next time, stir the flour up really well before measuring and measure by spooning the flour gently into a flat-topped measuring cup and level off the top with the back of a knife. Do not tap the cup or do anything to cause the flour to settle and this should solve the problem. I make this dough all the time and it always turns out. This is probably why we are seeing more recipes that measure flour by weight and not by cupful – I may have to start doing that…

  26. teresa cacy

    I have tried many of your recipes and they have been great. My kids love the cinnamon rolls! I will making the chicken pot pie today and I have no doubt it will be great too.

  27. Veronica S

    Hi Jenny, i was wondering the size of your pie pan and where you got it? I’d love to try this recipe!

  28. Thomas


    I first found your site through your no-knead bread recipe. I have not bought store-bread since!

    This chicken pot looks wonderful, and I want to try it. This is a lot of dinner for one person. Can you make this in individual ramekins and refrigerate some for the next few days? if so, how does using a small pan (the ramekin) affect the baking time?


    • Jenny

      I have never made individual pies but it seems to me the baking time would be about the same. But just to be sure, I would check it at 15 and 20 minutes but I believe it will take the full 25 minutes to get a golden crust.

  29. Rick

    HI Jenny i am new to you & your recipes, your meatloaf is for sure the best i ever ate, Tuesday is golumpkies, i’ve made stuffed cabbage before, but i’m anxious to try your method. But being from PA dutch country i must tell you this is not “chicken pot pie” it might be a chicken pie, but chicken pot pie, is just that. Chicken, potatoes, celery, & pot pie noodles. (bot boi noodles, if you buy em in a bag at the store.) And cooked in a pot, waa laa, CHICKEN POT PIE.
    I am glad i found you, i love your videos, & there are a lot more here i am going to try. Thank you again, & keep em coming.

  30. frank

    I am making this tomorrow fosho mmmmmm thanks jeeenny;)

  31. judy

    oh jenny your recipes are soooooooo good and I love watching you prepare them I have to say you have not aged a day since on tv keep up the good recipes judy

  32. Alexandra

    Can we use low fat milk for the filling instead of whole milk?

    • Jenny

      I would not use low fast milk in the filling. I think it would be too runny.

  33. Alexandra

    Hi Jenny, I was wondering if we can make a bottom crust for the pie. (Maybe double the crust recipe and bake half of it first before putting in the filling and top layer?) Would that work?

    • Jenny

      If you look at Jonathan’s comment below he made a bottom crust and liked it. Also a lot of people commented on youtube saying they made bottom crusts with success.

  34. Marg

    Love your recipes!! Was wondering if I could freeze your chicken pot pie ?thanks

    • Jenny

      I did some research and you can freeze a pot pie before baking and before the egg wash. I am not able to say how long it would bake when frozen but I believe you can put it right in the oven frozen. But it seems like you’d want to thaw it a little before the egg wash. That’s the best I can answer since I have never frozen one. Gee, I’m not much help, am I? Maybe someone smarter than I am will help out…

  35. Kevin

    This was my first time making Chicken Pot Pie and it was delicious! I did make a few changes though. I substituted all of the all purpose flour (in both filling and crust) with white whole wheat flour and it came out fine! The sauce was still thick and creamy and the crust was still crispy, although somewhat denser (as expected from using whole wheat flour). I can’t believe how flavorful AND healthy this was! I will definitely be making this again. Thanks for the recipe Jenny!

  36. Kelly Foti

    here is another idea…when ever we have roast beef, chicken or pot roast left over, not quite enough to have leftovers, i make pot pie with it, been doing it for years…..and with leftover chili i spread an 8oz package of cream cheese into a pie dish then shredded taco cheese on top of the cream cheese then left over chili on top of that and finish with taco cheese to cover the chili bake in 350 oven till the cheese melts…serve with tortilla chips or frito’s scoops, a great dip for parties too make a large salad and everyone loves this..and after the holidays i make a veggie pie with all the leftover veggies adding store bought ready to use alfredo sauce….also amazing with a salad and crusty bread brushed with garlic and olive oil!!!

  37. Jonathan

    This chicken pot pie is AMAZING! I tried it with a bottom crust, came out perfect. I just created two of your crust ingredients, then brushed the entire inside crust with the eggwash. Very good! Thank you.

  38. Lisa

    I made the chicken pot pie for my daughter the other night when she returned home from college for xmas vacation. I actually made two. She went crazy for it and my husband loved it too. Now we have the nachos in the oven and it looks like another winner.

  39. Norma

    I made this yesterday and WOW! it is fantastic. I did add a Yukon Gold Potato cut in small pieces. Totally awesome, I will make this often. Thanks Jenny, now I will try your bread.

    • Dancer

      Was it really that good? I hope so because I love chicken pot pie but I know hoe unhealthy they can be for you, but not Jenny’s.

  40. Peachy

    I’m a big fan of your cooking Jenny! All of your recipes that I cooked are amazing! Hope you can also post a recipe for shepherd’s pie.

  41. Jody

    Bingo! It was amazing and there is nothing left:-( ! Thank you so much sweetie! I love your stuff!

  42. Saadia

    Can you use whole wheat flour instead of all purpose for the crust?

    • Jenny

      I don’t think whole wheat flour works in this recipe. The result would be too heavy and dense.

  43. Debbie

    I tried your Healthy Chicken Pot Pie recipe yesterday for dinner. PERFECT! I made single serving pies for my family. I am new to your recipes (as of yesterday), but love how you are sharing amazing

  44. Claudia

    Just pulled this out of the oven and boy, my kitchen smells soooo good. Tasted some of the filing juice that spilled out and yummy!!!!! Hope I can control myself until dinner time tonight. Thank you Jenny, this recipe is a definite winner. ๐Ÿ™‚

    I added some left over mushrooms and rosemary to this. That sauce again is just super, it tastes so rich.

  45. khabirah

    Can this crust be used to make empanadas? I ask because I’m trying to make the empanada dough without using butter and I don’t have any transfat free spread on hand at the moment.

    • Jenny

      I think this dough would be too hard to handle to make empanadas. It’s essentially a dough to be pressed into a pie pan but I roll it between wax paper to make handling it easier. But you could search the internet for empanada recipes that use oil – there may be something out there.

  46. Nami

    hi is it still fine if I make the filling and then put in the fridge for a day and the next day I make the crust? thanks ๐Ÿ™‚

    • Jenny

      I’m not sure but I think you would have to bring the filling and its pan up to room temperature before adding the crust and baking.

  47. Lourdes

    Today is my 3rd time making this pot pie, thank you so much for sharing. Im lactose intolerant, so I use the Lactaid milk and it still comes out perfect. My kids love it.

  48. Maeve

    I’m surprised at my first attempt. I’m not a great cook and I’m working on that but this was a billion times better than any chicken pot pie i’ve ever had, plus the fact it was way healthier is a plus. I used veggie broth and lactose free milk (only thing I had on hand) which made the filling a tad sweet, but nevertheless everything was perfect on the first “test run” I did just now, I even got compliments on the pie crust… apparently it was too perfect for me to have made myself! ๐Ÿ™‚

    Thanks for the great recipe, I’ll never have to buy it from the store again!


  49. Windber

    Hi Jenny!

    Can’t wait to try this, but first a very non-nutritional question. Can a bottom crust be added? And if so I assume there might be some necessary adjustments to make? Any ideas would be appreciated. I can’t wait to attempt this….

    • Jenny

      I don’t think it would work because the filling is hot and when you pour hot or warm filling on the bottom crust it would probably make it soggy. It’s possible if you pre-baked the bottom crust, it might work but with a hot filling, I’m still doubtful. If you try it, please report back…

  50. khabirah

    Okay, so I made this recipe for dinner last night and it came out pretty good. I’m going to have to work on the crust a little though, The way that I made it had no taste…I’ll work on it, but other than that I really enjoyed making this dish from scratch.

    • Jenny

      There usually isn’t much taste in the crust except from the salt so make sure you include the salt or maybe add a little more for your taste.

  51. Katerina

    Made your chkn pot pie. Divine it was, simply.๏ปฟ

  52. RhythmMad

    Eating this right now. So good!

  53. Nancy

    Jenny, I made the chicken pot pie today. It was so easy to make. Just came out of oven. Have no doubt it will be good. Looks and smells wonderful. Yummy. Thanks ๐Ÿ™‚

  54. Renata

    Jenny you are a genius !! My family loves chicken pot pie, i will be using this recipe from now on. Thank you for all your posts & God bless you.
    From one of your fans in Australia

  55. Jan

    Beautiful…. I could smell it and I could taste it….Yum!!!! This the only crust recipe I use too. So easy and flaky and delicious…… Thank you for sharing….

  56. sony

    I’am sure going to try this pot pie recipe. Your recipes are awesome. I love your counter top. What colors are in it? At first I thought it was gray but today I thought it looked green.

    • Jenny

      The countertop is green granite. I shopped for months to find the perfect kitchen counter. I’m glad you noticed.

  57. Pauline

    Love the new Chicken pot pie recipe Jennie. You had me salivating at the end. This is going to be on our table this weekend….can’t wait. PS…Love the cow!

  58. Anne

    Chicken Pot Pie – one of my all-time favorites. Can’t wait to try it! Thanks for making it so much healthier than usual.

  59. fatty


  60. Rhonda

    Omg, l have been waiting for this. Looks really good. Family is gonna love this one. Where did you get that cute pie dish? I love stoneware for cooking things like this ๐Ÿ™‚

    • Jenny

      The pie pan is by Emile Henry and I got it at Sur La Table.

      • Rhonda

        Thank you. I’ve never heard the name before, but they have a online store. Will order one soon ๐Ÿ™‚

        • Natalie

          Hey!!! I just noticed you are holding up my new pie plate! (Except mine’s yellow). They’re on sale at Sur La Table. I also purchased other items from the line. Very pretty colors and pieces.

          • Thomas


            The deep dish serrated-edge pie pan is also available from


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