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baked chicken pie

Baked Chicken Pie

An easy delicious baked chicken pie.  You can use your own cooked chicken or a store bought rotisserie chicken and either store bought pie crusts or homemade.  I've used two frozen chicken quarters cooked in the crockpot for 4 - 6 hours,cooked 2 cooked boneless skinless chicken breasts and a grocery store's rotisserie chicken and both worked great. The recipe is very versatile!
Course Main Course
Cuisine American
Keyword chicken, vegetables
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 8 servings


  • 2 Chicken quarters cooked (approx. 1 lb of chicken)
  • 2 cups Chicken broth
  • 2 cups Frozen mixed vegetables
  • 14-15 oz Can of diced potatoes
  • 1 pkg Pillsbury pie crusts
  • 1/3 cup Butter
  • 1 Tbsp Onion flakes
  • 1/3 cup Flour
  • 2/3 cup Skim milk
  • 1/2 tsp Celery Salt
  • 1/4 tsp Pepper


  • Preheat oven to 425 degrees F.  Unbox pie crusts to soften.  In a medium size saucepan add 2 cups chicken broth.  Remove chicken from bone or slice cooked chicken breast and add to broth in saucepan shredding it as you're adding it.  Next add the mixed vegetables and can of potatoes.  Boil over medium to high heat for about 15 mins.  While that mixture is cooking unroll one of the pie crusts in a 9 or 10 inch pie plate.  Crimp edges to make it fit then poke holes in bottom of crust.  Bake the crust for 6 minutes.  Remove from oven after 6 minutes.  When the chicken/vegetable mix is finished cooking drain the broth from the mixture into a container and set the mixture asideKeep your broth. In your empty saucepan heat the butter and onion flakes until the flakes soften and the butter is completely melted and bubbles slightly.  Remove from heat and slowly whisk in the flour then add your broth (that you drained a couple of minutes ago).  Turn heat to medium and add milk, celery salt and pepper, whisking to mix everything.  Turn up heat to get the mix ready to boil but turn it off before it does and allow it to sit and thicken.  Take your chicken mixture and pour it into the pie shell.  Once your broth mixture thickens pour it over the chicken and vegetables.  Cover with the 2nd crust.  Pinch the edges to seal and cut air slits in the top of the pie.  Bake for 25 minutes.  Check the pie and cover with foil and continue to bake 5 - 10 minutes more.  Remove when golden brown and bubbling.  Allow to set a couple of minutes then cut and serve.