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Chicken Pot Pie With Vegetables

Chicken pot pie with vegetables
Image Credit:
Becky Luigart-Stayner
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 servings
Category
Pies and Pastries
Poultry
Course
Main Dish
Sources
Hearth and Home Calendar

This homemade Chicken Pot Pie with Vegetables is comfort food at its best. Tender chicken, carrots, peas, mushrooms, and onions are simmered in a creamy, savory sauce, then topped with a flaky pastry crust and baked until golden and bubbling.

Ingredients
1 3-pound chicken, cut up
1 bay leaf
1 teaspoon salt
1-1/2 cups chopped carrots
5 small onions, quartered
1 cup fresh or frozen peas
1 cup chopped fresh mushrooms
1/2 teaspoon poultry seasoning
salt and pepper to taste
1/3 cup flour
1/2 cup milk
pastry for a single-crust 9-inch pie
1 egg yolk, beaten with 1 tablespoon water

Instructions

  1. Place chicken, bay leaf, salt, and 2 cups water in a 4-quart Dutch oven. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until chicken is tender. Strain broth, discard bay leaf, and return to Dutch oven. 
  2. Cool chicken, remove meat, and cut into large chunks; set aside. 
  3. Add carrots and onions to broth and cook, covered, until tender. Drain broth, add enough water to make 2-1/2 cups liquid, and return to Dutch oven. Stir in peas, mushrooms, seasonings, and chicken. 
  4. Combine flour and milk and mix until smooth. Stir flour mixture into broth and cook over medium heat, stirring constantly, until mixture boils and thickens. Pour hot mixture into 2-quart casserole.
  5. Roll out pastry to fit top of casserole. Cut slits in top. Place crust over chicken mixture and trim edge, leaving enough to form a ridge. Flute edge and brush with egg wash.
  6. Bake at 400°F for 30 to 35 minutes, until crust is golden and filling is bubbly.

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

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Comments

<span>Lisa Guilbault</span> Sat, 10/10/2026 - 08:29
Regarding #1 instructions - Please explain exactly what is returned to the Dutch oven. Is it the chicken? Is it the broth? Is it both? Regarding #3 instructions - Again. Exactly what is returned to the Dutch oven? Are the carrots and onions discarded after draining the broth? Regarding #4 - What is done with the vegetables and chicken while the flour mixture is being stirred into the broth? Or are we to keep them in the broth and mix the flour mixture with them? And is the Dutch oven used for the broth and flour mixture too? New cook here so I need more explicit directions
<span>Deb</span> Sat, 10/10/2026 - 07:06
Why are you discarding the meat broth? Or did I read this wrong?
<span>Lisa Guilbault</span> Sat, 10/10/2026 - 08:30
I find a few things in these instructions confusing
<span>Judith Collier</span> Mon, 12/30/2019 - 11:08
For a real easy crust, use a package of (8) crescent rolls. 4 for the bottom crust, 4 for the top. Don't roll out, just place in bottom and top as is. Cook everything together.
<span>Victoria Chick</span> Sun, 12/29/2019 - 08:00
Think I would add a half cup of celery and some frozen peas or 2 TBSP chopped, fresh parsley. I love Chicken potpie. The best crust I ever made for one was when I found, at the last minute, I did not have enough shortening. I substituted sour cream for 1/3 of the called-for shortening. Rolled it out thicker than usual, cut a round that allowed steam to escape around the edges and it was tender and delicious. Now I make the crust that way all the time.
<span>Karen</span> Sun, 12/29/2019 - 07:55
I always use a bottom crust. It a recipe from my Mum, a cream cheese pastry crust for top and bottom. I don’t precook it p, just put all the ingredients together and bake. Turns out delicious every time, might have to cook one tonight! Yum!
<span>Mark</span> Mon, 01/21/2019 - 12:42
Would it be possible to line the casserole first with a savory French style pastry, prick it all over with a fork, then chill for 30 mins before blind baking it at 375 for 20-30 mins. You could still be working on the filling and then allow the pre-baked bottom crust to cool to room, along with the cooked filling. You could easily then add the same type of pastry for the topping. It would adhere perfectly with a cooked and cooled filling, and would then bake for the suggested time for a golden top pastry and bubbling hot filling. This is how I do it and I think people appreciate a bottom crisp, flaky pastry. Cheers, Mark
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 01/23/2019 - 14:42

Thanks sounds lovely and delicious, Mark. Thanks for sharing.

 <span>Jeannie Hubbard</span> Fri, 01/18/2019 - 08:39
Would be nice to know the nutritional inforatin for this chicken pot pie. Any trans fat for this recipe ?
<a title="View user profile." href="/author/editors">The Editors</a> Fri, 01/18/2019 - 15:40

Hello, Jeannie. The trans fats will depend on the pie pastry you choose to use.