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Our best pot pie recipes - 19 recipes

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Top rated Pot pie recipes

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Quick, easy and delicious

  • CRUST:
  • 1 Box Pillsbury refrigerated pie crusts
  • FILLING:
  • 1/3 cup Butter
  • 1/3 cup chopped Onion
  • 1/3 cup all purpose Flour
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1 can (14 oz) Chicken Broth
  • 1/2 cup Milk
  • 2 1/2 cups shredded cooked Chicken for Turkey
  • 2 cups frozen mixed vegetables (thawed). Or use a combo of asst. frozen veggies you like
5/5 (1 Votes)

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Nothing is better than a homemade chicken pot pie for an easy weeknight meal everyone loves!

  • 1 2/3 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
  • 1 2/3 cup cut-up cooked chicken (about 2 to 3 breasts)
  • 1 (10 3/4-ounce) can condensed cream of chicken soup
  • Pepper to taste
  • 1 cup Original Bisquick® mix
  • 1/2 cup milk
  • 1 egg
4/5 (67 Votes)

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Omg! Wow, this dish is amazing

  • 1 teaspoon sazon seasoning blend
  • 1 1/4 cups all-purpose flour, plus more for rolling
  • 1 stick butter, cut into pieces and frozen
  • Pinch salt
  • 1 pound chicken thighs and legs
  • 8 sprigs fresh thyme
  • 6 cloves garlic, 4 smashed the other 2 thinly sliced
  • Salt
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 serrano pepper, seeded and chopped
  • 1 teaspoon sazon seasoning blend
  • 1/2 teaspoon ground cumin
  • Freshly ground black pepper
  • 1 1/2 cups frozen peas, corn, onion, red pepper and black bean blend
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1 cup Mexican crema
  • 1 egg
4.5/5 (15 Votes)

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Chicken Pot Pie is a all time classic! Try this easy and delicious recipe

  • 1 (10 3/4 ounces) can Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1 cup milk
  • 1 (12 ounces) package frozen mixed vegetables, thawed
  • 1 cup cubed cooked chicken or turkey
  • 1 egg
  • 1 cup biscuit baking mix
4.4/5 (24 Votes)

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EASY! EASY! EASY! You can also make this and put it in puff pastry for individual pies :0)

  • 1 nine-inch double piecrust
  • 2 tbsp. chopped onion
  • 2 cups cubed cooked chicken or turkey
  • 2 cups frozen mixed vegetables, thawed
  • 2 cans cream of chicken soup
  • 1 cup milk
4.5/5 (13 Votes)

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In a large pot, melt butter over medium high heat

  • 2 cup chicken, cooked and diced
  • 3 Tbsp unsalted butter
  • 1/2 yellow onion, diced
  • 3 celery stalks, diced
  • 1 cup fresh broccoli florets, chopped
  • 1/4 cup all purpose flour
  • 3/4 cup chicken broth
  • 1 cup heavy cream
  • 1 cup milk (I used skim)
  • pinch of crushed red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 cup cheddar cheese, shredded
  • 1/2 package pie crust (I used Pillsbury), thawed
4.4/5 (16 Votes)

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Cozy up to a hearty and satisfying pot pie - a tasty way to use leftover chicken or turkey

  • Crust:
  • 2 cups Gold Medal® all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons shortening
  • 4 to 6 tablespoons cold water
  • Filling:
  • 1/3 cup butter or margarine
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 3/4 cups Progresso® chicken broth (from 32-oz carton)
  • 1/2 cup milk
  • 2 1/2 cups shredded cooked chicken or turkey
  • 2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
4.4/5 (16 Votes)

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Preheat oven to 425 degrees F (220 degrees C)

  • 1 recipe pastry for a (10 inch) double crust pie
  • 4 tablespoons butter, divided
  • 1 small onion, minced
  • 2 stalks celery, chopped
  • 2 carrots, diced
  • 3 tablespoons dried parsley
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 2 cubes chicken bouillon
  • 2 cups water
  • 3 potatoes, peeled and cubed
  • 1 1/2 cups cubed cooked turkey
  • 3 tablespoons all-purpose flour
  • 1/2 cup milk
4.4/5 (10 Votes)

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For those who love the New Mexico Hatch chile, this is a twist on a family favorite

  • 2 chicken breasts (or 5 tenders)
  • 1 10oz. can of cream of chicken soup
  • 1/4 cup of chicken broth
  • 1/4 cup of sour cream
  • 1 cup of shredded cheddar cheese (or a Mexican cheese blend)
  • 1/2 cup Hatch chiles (fresh roasted is best, but canned will work; can be mild, hot, or a combination)
  • 1/2 small sweet onion, chopped
  • 1 tsp of garlic powder
  • 1/2 tsp of coarse ground black pepper
  • 1 ready-to-bake pie crust (for 9-inch pan)
4.3/5 (12 Votes)

By

Easy to put together and a meal in itself

  • 2 - 9 inch unbaked pie shells
  • 1 - 10.75 ounch can of cream of chicken, cream of celery, OR cream of mushroom soup
  • 1 - 8 ounch package of softened cream cheese
  • 1 - 8 ounch bag of frozen mixed vegetables thawed OR left over vegetables from your refrigerator
  • 3 cups cooked turkey OR chicken meat
  • 1/4 cup finely chopped onion
  • 1 clove finely chopped garlic
  • 1/8 tsp poultry seasoning
  • 2 pats of butter
4.4/5 (5 Votes)

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