There’s nothing quite like a hearty, homemade Chicken Pot Pie. This recipe is a classic, beloved by many for its creamy, flavorful filling and flaky, golden crust. Originating from humble beginnings, pot pies have been a comfort food staple in many cultures. The concept is simple: a creamy mixture of meat and vegetables, topped with a pastry crust and baked to perfection. And yet, the result is far from ordinary. The combination of textures and flavors is truly delightful, making this dish a comfort food classic. I love this recipe because it’s incredibly satisfying and surprisingly easy to make. Plus, it’s a great way to use up leftover chicken! Whether you’re serving it for a cozy family dinner or a casual get-together with friends, this Chicken Pot Pie is sure to be a hit. Let’s get cooking!
Ingredients
- 3 c. cooked and diced chicken
- 1 small pkg. frozen Veg-All
- 1 c. chicken broth
- 1 c. cream of celery soup
- 1/4 tsp. pepper
- 1/2 tsp. salt
- 1 c. self-rising flour
- 1 c. milk
- 1/2 c. margarine, melted
Baking Instructions
- Grease shallow 2-quart dish.
- Place vegetables and chicken in dish.
- Stir together broth, soup, salt and pepper.
- Pour over chicken.
- Combine flour, milk and margarine.
- Stir until smooth. Pour over mixture.
- Bake in 400° oven for 40 to 50 minutes.
Calorie: 600
Total cooking time: 1 hour
Difficulty level: Easy

The Chicken Pot Pie Comedy
Alright folks, get ready because today we’re diving headfirst into the culinary abyss that is…*drum roll please*…Chicken Pot Pie. This isn’t just any chicken pot pie, this is the kind that would make Grandma exclaim, “Well butter my biscuit, this is good!”
The Gathering of the Ingredients
Now, let’s get our ducks (or chickens, if you will) in a row. Our magic potion includes 3 cups of cooked and diced chicken, 1 small package of frozen Veg-All (because who has time to dice vegetables?), 1 cup of chicken broth, 1 cup of cream of celery soup, 1/4 teaspoon of pepper, 1/2 teaspoon of salt, 1 cup of self-rising flour, 1 cup of milk, and 1/2 cup of melted margarine. Yes, margarine, not butter. Why? Because I said so, that’s why.
The Pre-Game Prep
First things first, we’re going to grease a shallow 2-quart dish. Don’t skimp on the grease. This isn’t the time for your diet, Karen. Once your dish is nice and slippery, toss in your vegetables and chicken like you’re playing culinary basketball. Nothing but net, baby!
The Great Mix-Up
Next, you’re going to stir together your chicken broth, cream of celery soup, salt, and pepper. I know, it sounds like a hot mess, but trust me, it’ll all come together. Pour this concoction over your chicken. It should look like a chicken swimming in a soup sea, and that’s exactly what we want.
The Flour Power Hour
Now, onto the flour, milk, and margarine. And yes, we’re still using margarine, stop asking. Combine these three into a smooth mixture. If it’s not smooth, you’re not done stirring, so put some elbow grease into it. Pour this over your chicken and soup mixture. It’ll look like a mess, but isn’t that what cooking is all about?
The Waiting Game
Now comes the hard part. You’re going to bake this in a 400° oven for 40 to 50 minutes. And no, you can’t open the oven to check on it. Patience, grasshopper. While you’re waiting, you can clean up the disaster zone that used to be your kitchen. Or you can do like I do and just sit on the floor and question all of your life choices. It’s up to you.
The Grand Unveiling
When the timer finally dings, you’ll pull out a golden, bubbling chicken pot pie that looks like it fell straight out of a food magazine. Let it cool for a bit (as tempting as it might be to dig in). Trust me, your tongue will thank you.
And voila, you’ve survived the Chicken Pot Pie Comedy! This process might’ve been a bit messy, a bit chaotic, but hey, that’s the beauty of cooking. And even if things didn’t go perfectly, remember: there’s always pizza delivery. Now, go forth and cook, my friends.