Delicious Homemade Chicken Pot Pie Recipe – Easy & Quick

Welcome to my Company’s Coming Chicken Pot Pie Recipe! This dish is the ultimate in comfort food and is everything you could want in a classic chicken pot pie. As someone who has always loved pot pies, I have experimented with a variety of different recipes over the years, and this one is my absolute favorite.

This recipe is perfect for those times when you need to impress guests or simply want to enjoy a delicious homemade meal with your family. The rich, creamy filling mixed with tender vegetables and flaky crust will have everyone coming back for seconds (and possibly even thirds).

One of the great things about this recipe is that it’s so versatile. You can use white meat if you prefer, or save some money by using dark meat. You can also substitute ingredients depending on what you have on hand – for example, if you don’t have oregano or thyme, feel free to experiment with other spices.

I am confident that once you try this recipe, it will become a go-to dish in your household. So why not gather your ingredients and get ready to make some delicious Company’s Coming Chicken Pot Pie? Your taste buds will thank you!

Why You’ll Love This Recipe

Company's Coming Chicken Pot Pie
Company’s Coming Chicken Pot Pie

Imagine indulging in a warm, savory and satisfying dish after a long day. That’s exactly what you can expect from this Company’s Coming Chicken Pot Pie recipe – comfort food at its finest.

This classic chicken pot pie combines the rich flavors of creamy chicken and vegetables with a buttery pie crust that will melt in your mouth. It’s incredibly easy to make and perfect for feeding a hungry crowd. Whether you’re hosting a dinner party or simply craving some good old-fashioned comfort food, this recipe is sure to please.

But what sets this recipe apart from others is the flexibility it offers. You can use a whole chicken, pre-cooked white meat, or even save money by using dark ramen soups. In addition, you can substitute ingredients like mushrooms and carrots with others you might prefer more.

With this recipe, there’s no need to run to the store for any special ingredients as most are commonly found in any pantry or refrigerator. Plus, leftovers are just as tasty and reheating them for lunch the next day makes meal planning easy.

In summary, this Chicken Pot Pie recipe offers a luxurious filling with stunning tastes from fresh herbs like oregano, rosemary, and thyme infused with the aroma of garlic cloves and yellow onion. The light flaky crust fits perfectly with the savory filling that oozes out before each bite. So go ahead – give this recipe a chance to become your new go-to dinner for family dinners or holidays. You won’t regret it!

Ingredient List

 A mouth-watering golden crust, ready to be devoured!
A mouth-watering golden crust, ready to be devoured!

Here is everything you need to make Company’s Coming Chicken Pot Pie recipe:

For the Filling:

  • 1 whole chicken precooked (use white meat saving dark for other recipes like ramen soups)
  • 1 yellow onion, minced
  • 3-4 garlic cloves, minced
  • 6 tablespoons butter
  • salt and pepper to taste
  • ½ cup all-purpose flour
  • 2 cups chicken broth
  • ¾ cup milk
  • ¼ cup sour cream
  • 2 cups sliced mushrooms
  • 1 cup diced carrots (around 4 medium-sized ones)
  • 1 cup diced celery (around 4 stalks)
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh thyme
  • 1 teaspoon dried oregano

For the Pie Crust:

You can use store-bought pie crusts or homemade pie dough. If you want to make the pie crust from scratch, check out this King Arthur recipe.

Make two pie crusts, one for the top and another for the bottom.

For the Topping:

Use an egg wash made with one egg and a tablespoon of milk.

The Recipe How-To

 Don't let the intricate design intimidate you, creating a beautifully crafted top has never been easier.
Don’t let the intricate design intimidate you, creating a beautifully crafted top has never been easier.

Preparing the Filling
Step 1: Cook the Chicken

First, preheat the oven to 350 degrees. In a 2-quart saucepan, melt 6 tablespoons of butter over medium heat.

While the butter is melting, remove the meat from 1 whole chicken. If you have a pre-cooked chicken, use white meat because it’s less greasy than dark meat. Don’t throw away the dark meat though; save it for future dishes like ramen soups.

If you don’t have a pre-cooked chicken, you can cook one yourself by boiling it for an hour and thirty minutes.

Once you’ve removed all of the meat from your chicken, cut it into small bite-size pieces.

Step 2: Prepare the Vegetables

Peel and finely chop 1 yellow onion, then set aside.

Mince 2-3 garlic cloves or more if you love garlic.

Peel, chop and slice 3-4 carrots and celery stalks, then set aside.

Step 3: Saute Vegetables

In the same saucepan where you melted butter earlier, add minced onions and saute until fragrant for about 2-3 minutes. Add minced garlic and cook for another 1-2 minutes until they become light golden brown.

Pour in ⅓ cup all-purpose flour, stir well to combine with onions and garlic. Continue stirring for a minute or two until the mixture turns arid yet still oil in texture.

Step 4: Add Creamy Components

Slowly add one cup of milk, while whisking continuously to prevent any lump formation. Blend them together until smooth.

Add 1 cup of chicken broth (you can either use some bouillon with water or canned broth).

Then add one cup of sour cream to give thickness to your filling alongside creaminess.

Step 5: Add Chicken and Veggies

Add carrots and celery cutes and mix it properly with the rest of the fillings.
Next add in cooked chicken pieces to complete the filling ingredients.
Salt and pepper everything for taste – this will probably take about a tablespoon each of salt and pepper.

Stir everything together well until fully combined so that each bite later would consist of every ingredient evenly distributed across your pie dish.

Preparing The Pie Crusts

To make this step easy there are pre-baked pie crusts at your disposal in most grocery stores but making homemade crusts is way more fun! King Arthur has an amazing recipe click here if you’re interested – I promise it’s worth it!

If making homemade crust is not what you’re looking for Pillsbury pie crusts are also kosher. Their pie crusts can be found usually in the refrigerated dough section at your grocery store or where special

Substitutions and Variations

 The comforting aroma of homemade chicken pot pie baking in the oven.
The comforting aroma of homemade chicken pot pie baking in the oven.

One of the things I love about this recipe is its versatility, making it a perfect dish for any occasion. Don’t have all the ingredients on hand? No problem! There are numerous substitutions and variations you can try to make it your own.

Instead of chicken, you could use turkey or even beef to switch up the flavor profile. You can also add in some vegetables like green beans or corn to give it a boost of color and nutrition. If you’re vegetarian, try adding in some diced tofu or tempeh as a meat substitute.

If you’re looking for a healthier option, consider swapping out regular pie crusts for a whole wheat or gluten-free option. These crusts will add extra fiber to your diet and are just as delicious as their traditional counterparts.

For those who prefer a creamier filling, try substituting milk with heavy cream or coconut milk. This will give the filling a rich and decadent taste that’s sure to please any palate.

Lastly, if you want to turn up the heat, add in some diced jalapeños or red pepper flakes to kick up the spice level. Whatever substitutions or changes you choose to make, always remember that cooking is an art, and creativity is key. So don’t be afraid to experiment and make the recipe your own!

Serving and Pairing

 The perfect dish to serve when company is coming over - this classic chicken pot pie will impress them all.
The perfect dish to serve when company is coming over – this classic chicken pot pie will impress them all.

Once your company-pleasing chicken pot pie is baked to perfection, it’s time to serve and enjoy! This dish is the epitome of cozy comfort food, and it pairs well with a variety of sides and beverages.

To really accentuate the flavors in this dish, I recommend serving it with some crusty bread or warm dinner rolls. The bread will allow you to easily soak up all the savory broth and sauce from the pie. Alternatively, a simple side salad can also provide a refreshing contrast to the richness of the chicken pot pie filling.

As for beverages, a crisp white wine or light-bodied red wine would be a great choice to balance out the creaminess of the pot pie. If you prefer non-alcoholic options, a cold glass of milk is always a classic pairing with any casserole dish.

Overall, this dish is versatile and can be served as a main course or as part of a larger meal spread. It’s perfect for family dinners or even for entertaining guests!

Make-Ahead, Storing and Reheating

 Beauty in simplicity: the humble ingredients of this chicken pot pie come together for an unforgettable taste.
Beauty in simplicity: the humble ingredients of this chicken pot pie come together for an unforgettable taste.

When it comes to chicken pot pie, one of the best things about it is how easy it is to make ahead, store, and reheat. This savory pie is a wonderful comfort food that can easily be reheated for a quick and satisfying meal any day of the week.

If you want to save time and energy, you can prepare the filling ingredients in advance, and then assemble the pie when you’re ready to bake. Store the assembled pot pie in the fridge for up to 24 hours before baking. If you want to keep it longer or make several ahead of time, wrap them well with aluminum foil or plastic wrap and place them in the freezer for up to 2-3 months.

To reheat a pre-baked pot pie from the fridge, preheat your oven to 350-degrees Fahrenheit. Then place the chilled pie into the oven and bake until heated through completely. This should take around 20-25 minutes depending on how large your pot pies are.

If you are reheating a frozen pot pie, allow it to thaw overnight in the refrigerator before baking. And then pop it in the oven for 30-40 minutes or until heated through.

For leftovers, store your chicken pot pie in an airtight container in the fridge for up to four days. To reheat individual servings, transfer them to a microwave-safe dish and heat on high for 1-2 minutes or until heated through.

Regardless of how you choose to reheat your chicken pot pies, always make sure that they are heated thoroughly all the way through before serving. This ensures that you’ll have a delicious and satisfying meal every time you tuck into one of these classic comfort foods.

Tips for Perfect Results

 Satisfy your cravings with every bite of this savory dish.
Satisfy your cravings with every bite of this savory dish.

Making a chicken pot pie can be a bit challenging especially if you’re not familiar with it. The crispy and buttery crust combined with creamy and flavorful filling requires some skills to make sure they are cooked perfectly. Here are some tips that will help you get perfect results every time you make a chicken pot pie:

First, when making the roux, cook it long enough to eliminate the flour taste. It takes only a couple of minutes for the raw flavor of flour in the mixture to cook out, but it’s just enough time for it to burn if you aren’t careful. So stir constantly until mixture turns golden brown in color before whisking in the liquid.

Secondly, when sautéing the vegetables, don’t overcrowd them in the pan. Vegetables release water while cooking; too many vegetables in one pan can prevent them from browning evenly. So, if you need to brown more than one batch of veggies, divide them into several portions and cook each group individually.

Thirdly, use leftovers instead of freshly cooked chicken as well as stock instead of canned broth. Leftover chicken has already been seasoned with salt and pepper and the bones impart rich taste and nutrition to your dish so using fresh makes a difference. Stock imparts an infusion of flavor that canned broth can’t match.

Fourthly, cover your pie crust with foil after baking them for 30 minutes. Pie crust bakes relatively quickly and exposed to heat too long can cause it to burn or over-crisp [which makes cutting more difficult]. To prevent this, use foil cover while the filling cooks through.

Finally, let your chicken pot pie cool for at least 10 minutes before serving. This step not just prevent you from burning your mouth but also allows the filling to settle making it easier for slicing or dishing out without spillage.

Follow these tips and be prepared for praises from anyone who tastes your delectable homemade chicken pot pie!


As with any recipe, you might have a few questions or concerns that need addressing. That’s why we’ve included this FAQ section to provide answers to some of the most commonly asked questions about this Company’s Coming Chicken Pot Pie Recipe. So, let’s dive right in!

What is the sauce made of in chicken pot pie?

The velvety and indulgent sauce in a chicken pot pie is created by simmering heavy whipping cream, butter, chicken broth or stock, and all-purpose flour. This combination provides a thick and rich consistency that holds together the filling ingredients, preventing the bottom crust from becoming unpleasantly damp with excess liquid. This way, the sauce perfectly compliments the contents of the pie, making for a delectable eating experience.

What is Oprah’s Favorite Chicken Pot Pie?

A popular bakery, Centerville Pie Co., ships chicken pot pies nationwide, which have been endorsed by Oprah.

What ingredients are in the Boston market pot pie?

For this recipe’s filling, we will need water, marinated cooked chicken breast with rib meat which includes chicken breast with rib meat, water, salt, carrageenan, and sodium phosphates. We will also need carrots, half and half which comprises of cream and milk blended together, corn, peas, modified food starch, onions, celery, chicken fat and chicken base made with chicken meat and concentrated chicken stock, along with salt and other flavorings.

Bottom Line

It’s clear that this Company’s Coming Chicken Pot Pie Recipe is a must-try for any baking enthusiast or anyone who enjoys creamy, luxurious chicken pot pies. With its flavorful ingredients, variety of substitutions and variations, and easy-to-follow instructions, it’s no wonder why this recipe has become a classic favorite.

Whether you’re looking for comfort food on a cold winter night or hosting a dinner party for friends and family, this recipe is sure to impress. From the rich creamy filling to the perfectly baked pie crusts, every bite is sheer delight.

So go ahead and give this recipe a try! You won’t regret it. Follow these tips and recommendations we provided to achieve perfect results every time. Invite your loved ones over with confidence, regardless of their culinary preferences. Trust us, they’ll be asking for seconds!

As the renowned chef Julia Child once said, “No one is born a great cook, one learns by doing.” So take the leap and bake your way up to becoming a great cook, starting with this amazing Company’s Coming Chicken Pot Pie Recipe.

Company's Coming Chicken Pot Pie

Company’s Coming Chicken Pot Pie Recipe

I love tweaking 50's Comfort Food, so when I knew that I was having friends over for dinner, I wanted to upgrade Chicken Pot pie for all those jaded palates. This is extremely easy to put together, as half of it is ready-made products and the other half is scratch. Make the sauce early in the day, let the flavours mingle and then pop it in the oven when you're ready. The Pillsbury Grand biscuits held up SO well, that leftovers the following day were as exceptional as when originally served!
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Course: Main Course
Cuisine: American
Keyword: < 60 Mins, Beginner Cook, Brunch, Easy, Inexpensive, Meat, One-Dish Meal, Poultry, Savory Pies, Vegetable
Prep Time: 30 minutes
Cook Time: 15 minutes
Calories: 771.9kcal


  • 1 whole chicken, precooked (I only use the white meat, saving the dark for Ramen soups)
  • 1 yellow onion, minced (2-3 inch)
  • 3 -4 garlic cloves, minced
  • 1 (6 ounce) package exotic mushrooms (or anything BUT Button Mushrooms)
  • 2 tablespoons butter
  • 1 (6 -8 ounce) package frozen vegetables (I use peas, corn, green beans, carrots and lima bean mixture)
  • 2 (10 1/2 ounce) cans cream of chicken soup
  • 1 cup sour cream
  • 1 cup milk
  • 1/2 cup merlot (NOT White! wine)
  • 3 sprigs fresh thyme (3-inch)
  • 2 sprigs fresh rosemary (2-inch)
  • 1 sprig oregano, 3 inch (I buy herb "packs" for $2.99 that contain all of these herbs together. They last for over 2 weeks so)
  • 1 (8 count) package pillsbury grand flakey biscuits
  • 1 tablespoon of crushed Italian spices
  • 2 tablespoons of melted butter


  • Place chopped onions, garlic and exotic mushroom mixture into a large 12" skillet with butter, cover, and heat over low heat until the onions are transparent.
  • Meanwhile, tear apart the chicken, tearing the pieces into bite-sized bits. If you like dark meat, include it, but I save it for flavouring instant soups. That means I use 2-3 cups of White Meat for the recipe.
  • When onion/garlic/mushroom mixture is softened, add chicken, cream of chicken soup, the sour cream, milk, wine, herbs and frozen vegetables to skillet. If you plan on making this NOW, heat until very hot, but not boiling. If you plan on having it later, heat until just warm and flavours are allowed to mingle, then stick mixture in frig, in skillet.
  • When you're ready to make this, spray an 11" x 7" oven-proof pan with non-stick spray. Heat oven to 375 degrees or what biscuit directions state on package. Heat mixture until very hot, pour into casserole dish.
  • Melt butter in a deep bowl with Italian Seasonings. Open package of rolls and place on top of chicken mixture. Brush rolls with the melted butter/herb mixture.
  • Bake in oven for 15-25 minutes until ROLLS ARE DONE and mixture is bubbling. My baking time was 18 minutes.
  • Scoop one biscuit out onto deep bowl or rimmed plate and spoon chicken sauce either around it or directly over it.

Your Own Notes


Serving: 408g | Calories: 771.9kcal | Carbohydrates: 35.7g | Protein: 38.1g | Fat: 51.7g | Saturated Fat: 20.4g | Cholesterol: 165.8mg | Sodium: 1310.8mg | Fiber: 2.3g | Sugar: 5.2g

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