This recipe recreates that nostalgic comfort food favorite with a golden, flaky crust and creamy filling packed with tender chicken, peas, and carrots. I developed this version to match the classic taste we all remember.

The key is a simple but rich sauce that comes together quickly and holds up beautifully during baking. The crust stays perfectly crisp while the filling remains thick and hearty.

You’ll achieve that familiar homestyle flavor with straightforward ingredients and techniques. The result is a pie that tastes just like the original, only fresher.

Perfect for family dinners or when you need a taste of home. Let’s begin.

Ingredients for Copycat Recipe for Banquet Chicken Pot Pie

Golden crust, creamy filling, and those familiar peas and carrots. Nothing too fancy here.

The crust is what makes this nostalgic. Pillsbury refrigerated pie crusts work perfectly—just roll them out thin for that classic Banquet-style flakiness. For the chicken, boneless, skinless breasts stay tender and absorb the creamy sauce best. I grab mine from Costco for consistency, but any supermarket will do. Look for chicken with minimal added solution for the best texture.

No peas? Frozen corn or green beans can step in without changing the vibe. Out of fresh carrots? Pre-diced carrots from the freezer aisle (the kind for soups) work in a pinch. Thyme can be swapped for poultry seasoning at the same amount. For a richer sauce, use half-and-half instead of milk. The egg wash gives that signature golden sheen—don’t skip it.

Assemble and bake right away, or prep the filling ahead and refrigerate for up to 2 days. Baked pies keep 3-4 days in the fridge or freeze for 2 months. Reheat in the oven to keep the crust crisp—microwaving will make it soggy.

Step-by-Step Instructions for Golden Chicken Pot Pie

Here’s the method I’ve perfected to recreate that nostalgic, flaky-crusted classic you remember.

Step 1: Sauté Vegetables and Cook Chicken

Melt the ½ cup unsalted butter in a large skillet over medium heat. Add the finely diced yellow onion, 2 carrots, and 2 celery stalks. Sauté for 5-6 minutes until the vegetables soften and the onion becomes translucent.

Push the vegetables to one side and add the 1.5 lb boneless skinless chicken breasts, cut into 1-inch cubes. Season with ½ tsp salt, ¼ tsp black pepper, and ½ tsp dried thyme. Cook for 6-8 minutes until the chicken is no longer pink in the center.

Remove the skillet from the heat and set aside. The chicken will continue cooking slightly from the residual heat, so don’t overcook it at this stage.

Step 2: Create the Creamy Roux-Based Filling

Sprinkle the ½ cup all-purpose flour evenly over the chicken and vegetables. Stir well to coat everything in the flour. This will help thicken the sauce and prevent lumps from forming.

Gradually pour in the 1.5 cups chicken broth and 1 cup whole milk, stirring constantly. Return the skillet to medium heat and bring the mixture to a gentle simmer. Cook for 5-7 minutes, stirring frequently, until the filling thickens and coats the back of a spoon.

Stir in the 1 cup frozen peas (no need to thaw) and the remaining ½ tsp salt and ¼ tsp black pepper. The peas will heat through as the filling continues to cook. Remove the skillet from the heat once everything is well combined.

Step 3: Assemble the Pot Pie with Pie Crusts

Preheat your oven to 375°F. Unroll the 2 sheets refrigerated pie crusts and use one to line a 9-inch pie dish. Press it gently into the bottom and up the sides, trimming any excess dough that hangs over the edge.

Pour the chicken and vegetable filling into the crust-lined dish, spreading it evenly. If the filling seems too thick, add a splash of additional chicken broth to loosen it slightly.

Unroll the second sheet of pie crust and place it over the filling to cover completely. Crimp the edges with a fork to seal, then cut a few small slits in the top crust to allow steam to escape during baking.

Step 4: Bake to Golden Perfection

In a small bowl, beat the 1 whole large egg with a fork. Brush the egg wash evenly over the top crust to ensure a beautiful, golden brown finish.

Bake the pot pie in the preheated oven for 35-40 minutes, or until the crust is deep golden brown and the filling is bubbling underneath. If the crust begins to brown too quickly, tent the pie with aluminum foil to prevent burning.

Remove the pot pie from the oven and let it rest for 10 minutes before slicing. This resting time allows the filling to thicken slightly, making it easier to serve neat portions without everything running out onto the plate.

Make-Ahead Tips for Leftovers

Prep Ahead Strategy

You can prepare the entire filling up to 2 days in advance and store it in an airtight container in the fridge. This actually improves the flavor as the herbs and seasonings meld together. Just give it a good stir before using. 💡

Crust Assembly

Roll out your pie crusts and line the dish the night before. Cover tightly with plastic wrap and refrigerate. The cold crust will hold its shape better when you add the filling and top crust.

Freezer-Friendly

Assemble the entire pot pie without baking, then freeze for up to 2 months. Wrap tightly in heavy-duty foil to prevent freezer burn. Thaw overnight in the fridge before baking as directed. ❄️

Bake and Store

Baked pot pies keep well in the fridge for 3-4 days. Store covered with foil to maintain freshness. The crust stays crispier than you’d expect.

Reheating Method

For best results, reheat individual slices in a 350°F oven for 15-20 minutes. This revives the crust’s flakiness. Avoid the microwave as it makes the crust soggy.

Portion Control

Make mini pot pies in muffin tins for easy grab-and-go meals. Bake at 375°F for 20-25 minutes. These freeze and reheat beautifully for quick lunches.

Frequently Asked Questions

This recipe recreates that nostalgic comfort food favorite with a golden, flaky crust and creamy filling packed with tender chicken, peas, and carrots. I developed this version to match the classic taste we all remember.

The key is a simple but rich sauce that comes together quickly and holds up beautifully during baking. The crust stays perfectly crisp while the filling remains thick and hearty.

You’ll achieve that familiar homestyle flavor with straightforward ingredients and techniques. The result is a pie that tastes just like the original, only fresher.

Perfect for family dinners or when you need a taste of home. Let’s begin.

Ingredients for Copycat Recipe for Banquet Chicken Pot Pie

Golden crust, creamy filling, and those familiar peas and carrots. Nothing too fancy here.

The crust is what makes this nostalgic. Pillsbury refrigerated pie crusts work perfectly—just roll them out thin for that classic Banquet-style flakiness. For the chicken, boneless, skinless breasts stay tender and absorb the creamy sauce best. I grab mine from Costco for consistency, but any supermarket will do. Look for chicken with minimal added solution for the best texture.

No peas? Frozen corn or green beans can step in without changing the vibe. Out of fresh carrots? Pre-diced carrots from the freezer aisle (the kind for soups) work in a pinch. Thyme can be swapped for poultry seasoning at the same amount. For a richer sauce, use half-and-half instead of milk. The egg wash gives that signature golden sheen—don’t skip it.

Assemble and bake right away, or prep the filling ahead and refrigerate for up to 2 days. Baked pies keep 3-4 days in the fridge or freeze for 2 months. Reheat in the oven to keep the crust crisp—microwaving will make it soggy.

Step-by-Step Instructions for Golden Chicken Pot Pie

Here’s the method I’ve perfected to recreate that nostalgic, flaky-crusted classic you remember.

Step 1: Sauté Vegetables and Cook Chicken

Melt the ½ cup unsalted butter in a large skillet over medium heat. Add the finely diced yellow onion, 2 carrots, and 2 celery stalks. Sauté for 5-6 minutes until the vegetables soften and the onion becomes translucent.

Push the vegetables to one side and add the 1.5 lb boneless skinless chicken breasts, cut into 1-inch cubes. Season with ½ tsp salt, ¼ tsp black pepper, and ½ tsp dried thyme. Cook for 6-8 minutes until the chicken is no longer pink in the center.

Remove the skillet from the heat and set aside. The chicken will continue cooking slightly from the residual heat, so don’t overcook it at this stage.

Step 2: Create the Creamy Roux-Based Filling

Sprinkle the ½ cup all-purpose flour evenly over the chicken and vegetables. Stir well to coat everything in the flour. This will help thicken the sauce and prevent lumps from forming.

Gradually pour in the 1.5 cups chicken broth and 1 cup whole milk, stirring constantly. Return the skillet to medium heat and bring the mixture to a gentle simmer. Cook for 5-7 minutes, stirring frequently, until the filling thickens and coats the back of a spoon.

Stir in the 1 cup frozen peas (no need to thaw) and the remaining ½ tsp salt and ¼ tsp black pepper. The peas will heat through as the filling continues to cook. Remove the skillet from the heat once everything is well combined.

Step 3: Assemble the Pot Pie with Pie Crusts

Preheat your oven to 375°F. Unroll the 2 sheets refrigerated pie crusts and use one to line a 9-inch pie dish. Press it gently into the bottom and up the sides, trimming any excess dough that hangs over the edge.

Pour the chicken and vegetable filling into the crust-lined dish, spreading it evenly. If the filling seems too thick, add a splash of additional chicken broth to loosen it slightly.

Unroll the second sheet of pie crust and place it over the filling to cover completely. Crimp the edges with a fork to seal, then cut a few small slits in the top crust to allow steam to escape during baking.

Step 4: Bake to Golden Perfection

In a small bowl, beat the 1 whole large egg with a fork. Brush the egg wash evenly over the top crust to ensure a beautiful, golden brown finish.

Bake the pot pie in the preheated oven for 35-40 minutes, or until the crust is deep golden brown and the filling is bubbling underneath. If the crust begins to brown too quickly, tent the pie with aluminum foil to prevent burning.

Remove the pot pie from the oven and let it rest for 10 minutes before slicing. This resting time allows the filling to thicken slightly, making it easier to serve neat portions without everything running out onto the plate.

Make-Ahead Tips for Leftovers

Prep Ahead Strategy

You can prepare the entire filling up to 2 days in advance and store it in an airtight container in the fridge. This actually improves the flavor as the herbs and seasonings meld together. Just give it a good stir before using. 💡

Crust Assembly

Roll out your pie crusts and line the dish the night before. Cover tightly with plastic wrap and refrigerate. The cold crust will hold its shape better when you add the filling and top crust.

Freezer-Friendly

Assemble the entire pot pie without baking, then freeze for up to 2 months. Wrap tightly in heavy-duty foil to prevent freezer burn. Thaw overnight in the fridge before baking as directed. ❄️

Bake and Store

Baked pot pies keep well in the fridge for 3-4 days. Store covered with foil to maintain freshness. The crust stays crispier than you’d expect.

Reheating Method

For best results, reheat individual slices in a 350°F oven for 15-20 minutes. This revives the crust’s flakiness. Avoid the microwave as it makes the crust soggy.

Portion Control

Make mini pot pies in muffin tins for easy grab-and-go meals. Bake at 375°F for 20-25 minutes. These freeze and reheat beautifully for quick lunches.

Frequently Asked Questions