Lori's Chicken Pot Pie Recipe

Name: Lori's Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 refrigerated pie crusts, at room temperature; 2 cups cooked chicken, cut into 1-2 inch chunks; ½ cup baby carrots; 2 medium potatoes, peeled and cubed; 1 small butternut squash, peeled and cubed; 1 cup cooked thin green beans; 1 medium onion; 1 stalk celery; 2 -3 tablespoons olive oil; 2 -3 tablespoons flour; salt and pepper, granulated garlic powder, and dried thyme; 2 cups chicken broth

Servings: persons

2 refrigerated pie crusts, at room temperature
2 cups cooked chicken, cut into 1-2 inch chunks
½ cup baby carrots
2 medium potatoes, peeled and cubed
1 small butternut squash, peeled and cubed
1 cup cooked thin green beans
1 medium onion
1 stalk celery
2 -3 tablespoons olive oil
2 -3 tablespoons flour
salt and pepper, granulated garlic powder, and dried thyme
2 cups chicken broth

1
Remove prepared refrigerated pie crusts from refrigerator and let come to room temperature.
2
Peel, seed, and cube butternut squash and place on roasting pan coated with non-stick cooking spray.
3
Peel potatoes and cube, placing on same prepared roasting pan, along with baby carrots.
4
Sprinkle with salt and pepper to taste and roast in oven at 350 degrees for 45 minutes to 1 hour until tender.
5
Remove from oven and allow to slightly cool.
6
In a heavy duty skillet, saute celery and onion in 3 tablespoons olive oil until translucent.
7
Add 3 tablespoons of flour and stir for 1-2 minutes to make a roux.
8
Add 1 1/2 -2 cups chicken broth, 1 teaspoon dried thyme, 1/2 teaspoon granulated garlic and salt and pepper to taste, simmering on medium heat until thickened.
9
Add more chicken broth if needed until desired thickness.
10
Place one pie crust in 8 x 10 casserole dish.
11
Place chicken and roasted vegetables on top of crust.
12
Top with sauteed vegetables and roux, mixing gently.
13
Top with remaining crust and cut 3-4 slits in top of crust to allow steam to escape.
14
Place casserole in 350 degree oven on bottom rack for 45 minutes, allowing bottom crust to bake evenly.
15
Move casserole dish to top shelf and increase temperature to 400, baking 15 minutes longer to allow top to brown.
16
Remove from oven and allow to cool for 15 minutes before serving.

1201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 refrigerated pie crusts, at room temperature, 2 cups cooked chicken, cut into 1-2 inch chunks, ½ cup baby carrots, 2 medium potatoes, peeled and cubed, and more.

Yes, Lori's Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lori's Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions