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Homemade Pot Pie (with any kind of meat!)

Do you ever wonder what to do with those two random pork chops you cooked one night and saved in the freezer? Make a homemade pot pie! This pot pie recipe uses whole food ingredients (no cream of soups here) and is a great way to use up leftover meat in your fridge or freezer.

Homemade pot pie

What is there not to love about warm, savory, meat pie filling sandwiched between two flaky pie crusts? Pot pies, or meat pies, have been around for centuries and for good reason. They’re scrumptious!

Pot pies are particularly lovely for using up leftover meat and vegetables you find in your refrigerator and freezer. The combinations you can make from a pot pie are virtually endless.

Ingredients For A Basic Homemade Pot Pie

This pot pie recipe is easy, uses clean ingredients, and calls for no cream of anything soups! In fact, all of the ingredients the typical home cook will keep in her kitchen.

You will need:

  • Pie crusts (homemade or store bought)
  • Pre-cooked meat of your choosing
  • Mixed vegetables
  • Butter
  • Flour
  • Chicken broth
  • Poultry seasoning
  • Dried sage
  • Salt
  • Pepper
  • Milk (only for thinning out the filling if it gets too thick)

Tools Needed To Bake A Pot Pie

One of the best parts about making a pot pie from scratch is that you needn’t dirty up the whole kitchen making it.

  • Large skillet
  • Wooden spoon
  • Pie pan

How To Make A Homemade Pot Pie

This pot pie recipe is really hard to mess up because it is so forgiving in its ingredients. With that said, there are a couple of things you can do to make the best pot pie even better!

  1. Your pie crust must be deep dish. If you purchase one at the store, make sure to buy deep dish. I like Marie Callendar’s for this (it comes frozen). If you’re making it homemade, just make sure your pie plate is a deep. If not, you won’t be able to use all the filling.
  2. If your meat is frozen and you have an Instant Pot, you’re in luck! Before making your pie filling, cook your frozen meat in the IP on high for 10 minutes with 1/2 cup chicken broth. Then, when it’s time to make your filling, use the broth from the Instant Pot as part of the 2 cups you need for your filling. It will add an extra layer of flavor!

Meat Pie Flavor Combinations

This recipe will give you the foundation for a basic homemade pot pie. However, you can customize the meat and vegetable to suit whatever ingredients you have in your fridge and freezer. It is a great opportunity to practice zero waste cooking!

Here are a few ideas for a delicious meat pie:

  • Chicken + potato + mushroom
  • Pot roast + carrot + mushroom
  • Chicken + zucchini + onion
  • Chicken + spinach + parmesan cheese (a play on creamed spinach)
  • Chicken + mixed vegetables (classic)
  • Pork roast + okra + white beans + bbq sauce (a rendition of Southern Brunswick stew)

Take And Bake Recipe

homemade chicken pot pie

Part of being a fruitful homemaker is being prepared and confident when the opportunity to serve someone else arises. Having go-to recipes in your arsenal that are quick, budget friendly, and travel well makes the idea of serving others less daunting. I call these take and bake recipes.

A homemade pot pie is especially lovely to carry to someone who needs a warm hug and prayer. If you know the family is going to eat the same day you deliver, then you can bake it before leaving home and carry it warm.

However, you can fully prepare the pie and send with baking instructions for the recipient. They could even freeze it for a future meal. (The bake time would increase though)

Yield: 6 servings

Homemade Pot Pie

Homemade Pot Pie
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 1 stick butter
  • 1/3 cup all purpose flour
  • 2 cups cooked meat, chopped (see note)
  • 1 cup mixed vegetables
  • 2 cups chicken broth (see note)
  • 2 teaspoon poultry seasoning
  • 1 teaspoon dried/rubbed sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pie crusts


  1. Place one pie crust in a deep dish pie plate. Crimp the edges to the pan. Set aside.
  2. Preheat oven to 350F.
  3. In a large skillet, over medium heat, melt the butter.
  4. Once melted and bubbly, add the flour and stir to create a roux. Cook 1 to 2 minutes until all of the flour is absorbed.
  5. Add the chicken broth and mix well with the roux.
  6. Continue stirring the roux and add the seasonings. If the mixture is getting too thick, add a little milk to thin it out, no more than 1/2 cup.
  7. Add the vegetables and meat and stir to combine. Remove from heat.
  8. Pour the filling into the pie shell.
  9. Lay the second pie crust on top of the filling. Press the edges of the crusts together with a fork. Run a knife along the outside to cut off any extra dough to make a smooth edge.
  10. Cut a slit into the top of the pie crust to let the steam escape while baking.
  11. Bake for 40 to 45 minutes, or until the top is golden brown.
  12. Remove from oven and let rest 5 to 10 minutes before serving.


You can use any kind of leftover meat you have. Chicken, pork chops, roast, shrimp, etc.

If your leftover meat is frozen, put it in your Instant Pot with 1/2 cup of chicken broth. Cook on high for 10 minutes. Remove, chop, and use for your pie. Reserve the broth from the IP to use in your pie to enhance the flavors- top off with extra chicken broth to get the full 2 cups.

You can make your own pie crusts for this recipe. A deep dish frozen pie shell also works.

Did you make this recipe?

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