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Homemade Chicken Pot Pie

A quick and delicious meal using leftover chicken.  RancherMan loves it!

Author www.TexasHomesteader.com



  • 2 Cups Leftover Cooked Chicken, cubed
  • 2 Cans Mixed Veggies, drained
  • 2 Tablespoons Butter
  • 3 Tablespoons Chopped Onion (I used rehydrated onion)
  • 3 Tablespoons sliced celery

Cream-Of-Chicken Soup ingredients: (or use 1 can any cream-of soup)

  • 2 1/4 Cups Chicken Broth
  • 1/4 Cup milk
  • 4 Tablespoons All-Purpose Flour
  • 1/4 Teaspoon Celery Seed
  • Salt & pepper to taste

Two 9-inch Unbaked Pie Crusts



  1. Preheat oven to 425 degrees F
  2. For Cream-Of Chicken Soup: (Omit if using canned soup) In a saucepan over medium heat, cook onions & celery in 2 Tablespoons butter until translucent. Stir in 4 Tablespoons flour, salt, pepper, and 1/4 teaspoon celery seed. Slowly stir in 2 1/4 cups chicken broth and 1/4 cups milk. Simmer over medium heat until thick. Remove from heat and set aside. Bring out two pie crusts or make them quickly & easily yourself (recipe below)

  3. Divide crust dough in half. Press half the dough onto the bottom & sides of a deep 8" casserole dish. Top the crust with the chopped cooked chicken. Drain two cans of mixed vegetables & spread vegetables over chicken. Pour thickened soup over vegetables. Roll out remaining pie crust & place on top of mixture, cutting slits in the crust to allow steam to escape. If desired, any remaining crust dough can be used to decorate the top of your pot pie.
  4. Place casserole dish in preheated oven and bake for 35 - 40 minutes or until pastry is golden brown.

Directions For Flakey Pie Crust

  1. Mix flour and salt in a large bowl. Cut in shortening until mixture is completely blended and appears crumbly.
  2. Add broth and mix thoroughly with clean hands. Dough will form into a ball when it's adequately mixed. The dough will be sticky and tough if too much water is added, and it will crack and tear when rolled if too little is added. If needed, add additional broth only 1 Tablespoon at a time.