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Costco Chicken Pot Pie Copycat Recipe
Ash Tyrrell

Costco Chicken Pot Pie Copycat Recipe

I still remember the first time I brought home one of those giant chicken pot pies from Costco and realized two people could barely make a dent in it. That's what pushed me to figure out my own version at home, one I could bake in smaller batches or freeze for later.
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Prep Time 20 minutes
Cook Time 50 minutes
Ingredients Method Notes

Ingredients
  

  • 3 cups frozen mixed vegetables peas, carrots, corn, and green beans — I skip thawing them first since they cook right in the broth
  • 1 cup potatoes peeled and diced — russet or Yukon gold both hold their shape nicely
  • 1 cup celery sliced — adds a subtle crunch and a savory backbone to the filling
  • ⅔ cup butter — I always use unsalted so I can control the seasoning myself
  • ⅔ cup onion chopped — cook it low and slow so it turns soft and sweet
  • ⅓ cup leeks thinly sliced (optional) — this is my favorite add-in for extra depth of flavor
  • ⅔ cup all-purpose flour or a 1-to-1 gluten free blend — this is what thickens the filling into that classic creamy texture
  • 1 teaspoon salt — adjust to taste depending on how salty your broth is
  • 1 teaspoon black pepper — freshly ground makes a noticeable difference
  • ½ teaspoon celery seed — a small amount goes a long way for flavor
  • ½ teaspoon onion powder — layers in more savory depth alongside the fresh onion
  • ½ teaspoon Italian seasoning — rounds out the herby homey flavor
  • 1 ¾ cups chicken broth — homemade or store-bought both work well here
  • 1 ⅓ cups milk — whole milk gives the creamiest result
  • 4 cups cooked chicken shredded or cubed — rotisserie chicken saves a ton of time
  • 4 unbaked 9-inch pie crusts 2 double-crust batches — store-bought works, but a homemade all-butter crust is worth the extra effort
  • Cream or milk for brushing the crust (optional) — this is what gives the top that glossy, golden finish

Method
 

  1. Start by preheating your oven to 425°F so it's fully hot by the time your pies are ready to bake. While it heats, peel and dice your potatoes, slice your celery, and measure out the frozen vegetables. Having everything prepped ahead of time makes the cooking process move much faster.
  2. Place the potatoes, celery, and frozen mixed vegetables into a large saucepan and cover with water. Bring it to a boil, then reduce to a simmer until the potatoes are fork-tender, about 10 minutes. Drain everything well in a colander and set it aside for later.
  3. In the same saucepan, melt the butter and cook the onion and leeks until soft and fragrant, about 5 minutes. Whisk in the flour, salt, pepper, celery seed, onion powder, and Italian seasoning until it forms a smooth paste. This step is what gives the filling its rich, velvety texture.
  4. Slowly whisk in the chicken broth and milk, pouring gradually so no lumps form. Keep whisking over medium heat until the mixture comes to a gentle simmer and thickens into a creamy gravy-like consistency. This usually takes about 5 to 7 minutes.
  5. Remove the saucepan from the heat and stir in the cooked chicken along with the drained vegetables. Mix everything until it's evenly coated in that creamy sauce. At this point, you can use the filling right away or let it cool and freeze it for later.
  6. Fit a rolled-out bottom crust into each pie plate, then divide the warm filling evenly between them. Top each pie with a second crust, pinch the edges together to seal, and cut a few small slits in the top to let steam escape. Brush lightly with cream or milk if you want a shiny, golden crust.
  7. Place foil rings around the crust edges to prevent them from browning too fast, then bake for 30 to 35 minutes, or until the top is golden brown and the filling is bubbling through the slits. Remove the foil during the last few minutes if you want extra color on top.
  8. Let the pies rest for about 10 minutes before slicing. This gives the creamy filling time to set slightly so it holds together when served rather than running all over the plate.

Notes

  • I always whisk the broth and milk in slowly rather than dumping it in all at once, since that's what keeps the filling silky instead of lumpy.
  • I like to season the filling a little more boldly than feels necessary, because the pie crust mellows out the flavor once it bakes.
  • I've found that letting the filling cool slightly before filling the crust keeps the bottom from getting soggy.
  • I always cut generous steam vents in the top crust, since a sealed pie tends to bubble over messily in the oven.
  • I like to brush the crust with cream instead of plain milk for a deeper golden color.