Homemade chicken pot pie might just be one of the most comforting dishes of all time. This version is made from scratch, giving it an extra special character that only comes with homemade crust and stew. While it might require a little extra time and effort, we promise this chicken pot pie will be worth it!



  • 2cups Gold Medal™ all-purpose flour
  • 1teaspoon salt
  • 2/3cup plus 2 tablespoons shortening
  • 4to 6 tablespoons cold water


  • 1/3cup butter
  • 1/3cup chopped onion
  • 1/3cup Gold Medal™ all-purpose flour
  • 1/2teaspoon salt
  • 1/4teaspoon pepper
  • 1 3/4cups Progresso™ chicken broth (from 32-oz carton)
  • 1/2cup milk
  • 2 1/2cups shredded cooked chicken or turkey
  • 2cups frozen mixed vegetables, thawed


  • 1Heat oven to 425°F. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
  • 2Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
  • 3In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate.
  • 4Roll out refrigerated ball of dough on lightly floured surface into 11-inch circle. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edges.
  • 5Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Tips from the Betty Crocker Kitchens

  • tip 1One thing to keep in mind when you’re making homemade chicken pot pie crust is the vessel in which you’ll be baking the pie. Opt for glass or aluminum pie plates with a dull finish. Shiny pans and dark pans can cause the crust to bake differently, leading to soggy bottoms or overbaking.
  • tip 2A homemade crust for chicken pot pie truly makes a difference. When it’s made by hand, you can better understand how it behaves and make modifications to your liking.
  • tip 3If you want to go all the way with making chicken pot pie from scratch, you could also cook your own vegetables ahead of time (or use leftover cooked veggies) and add them to your pie instead of frozen veggies.