Homemade Chicken Pot Pie Recipe


  • 2 Pie Crust
  • 1 lb Diced chicken breast
  • 1 16 oz bag of peas and carrots
  • 1 Can Cream of Chicken
  • 1 Can Cream of Celery
  • Chopped Green Onions
  • Salt
  • Pepper
  • 1 Egg
  • Lawrys Garlic Salt


  1. Pre heat your oven to 350 degrees.
  2. Lay out one of your pie crust in a greased pie plate, I used a Pyrex glass pie pan.
  3. In a bowl crack your egg and use a fork to break the yolk and mix it up.
  4. Use a pastry brush and brush egg on to the pie crust in the pie dish.
  5. Trim the excess fat off of your chicken breasts and chop into 1 inch pieces.
  6. In a bowl mix together your chicken, peas and carrots, green onions, cream soups, and seasoning.
  7. Pour into your pie crust in your pie dish.
  8. Lay your second pie crust onto top of the filled pie dish
  9. Crimp your pie crust onto into the bottom pie crust.
  10. Cut with a big knife 8 slices into the top of the pie crust from the middle of the pie for venting purposes.
  11. Use your pastry brush and brush the crust with the egg wash
  12. Place in your oven
  13. Bake for about 45 minutes to an hour at 350.
  14. Turn your oven up to 395 for about 25 more minutes to golden your crust more.
  15. Serve and enjoy!

Recipe Notes

*You can freeze the pot pies either prebaked or already cooked for easy heating or cooking.

*I served ours up with a nice green garden salad to pair up with our pot pies.

*I set a foil wrapped cookie sheet underneath mine to make sure it caught anything that spilled out or boiled out. (Thankfully nothing came out of ours did)