Bob Evans Chicken Pot Pie Recipe

Craving that hearty, feel-good taste of Bob Evans Chicken Pot Pie without leaving your home? You’re in the right place. This recipe captures the essence of the restaurant’s beloved classic,  creamy filling, wholesome vegetables, and a perfectly flaky crust that’s baked to golden perfection.

I’ve crafted this step-by-step guide so you can recreate that iconic flavor and texture in your own kitchen, using simple, fresh ingredients. Not only does it taste like the real deal, but you can also make it ahead, freeze it, or tweak it to your personal taste.

Whether it’s a chilly evening, a Sunday family dinner, or you want a meal that wraps you in warmth and nostalgia, this Bob Evans Chicken Pot Pie recipe is precisely what you need.

Filling Preparation

The heart of this recipe is the creamy, savory filling,  tender chicken, sweet carrots, crisp celery, and fresh herbs all mingled in a velvety sauce.

Step 1: Sauté the Vegetables

In a large saucepan, melt the butter over medium heat. Add diced onion, carrots, and celery. Cook until they’re tender but still hold their shape,  about 6–8 minutes. Remove the cooked vegetables to a mixing bowl and set aside.

Step 2: Combine Chicken and Peas

Add the drained chicken to the bowl of vegetables, gently mixing in the frozen peas. Keep it light; you want the chunks of chicken to remain intact for that hearty texture.

Sauce, Assembly, and Baking Instructions

Step 3: Make the Creamy Sauce

In the same saucepan, bring the chicken broth to a gentle boil—season with salt, freshly ground black pepper, thyme, and rosemary. Lower the heat, then pour in the milk. While whisking continuously, slowly add flour a little at a time until the sauce reaches your desired thickness. You want it creamy, but not too thick; it should coat the back of a spoon without running off. Taste and adjust seasoning as needed.

Step 4: Combine Filling and Sauce

Pour the creamy sauce over your chicken and vegetable mixture. Gently fold everything together until every piece is coated in that rich, herby creaminess.

Step 5: Prepare the Dough

Lightly flour your surface and roll out the biscuit dough to your preferred thickness. Cut out pieces to line your oven-safe bowls or ramekins, making sure you have enough for both the bottom and top crusts.

Step 6: Assemble the Pot Pies

Spray your bowls with non-stick cooking spray. Line each one with a piece of dough, trimming the excess. Spoon in the chicken and vegetable filling until each dish is full. Lay the dough top over the filling, pressing and sealing the edges all the way around to keep the sauce locked in.

Step 7: Egg Wash & Bake

Brush the top crust with the beaten egg white for that signature golden finish. Place the bowls on a baking sheet (to catch any bubbling over) and bake in a preheated oven at 425°F for 30–40 minutes, or until the crust is golden brown and crisp.

Step 8: Rest & Serve

Allow the pot pies to rest for about 5 minutes before serving. This helps the filling settle and prevents burns. Serve hot and enjoy that Bob Evans comfort food experience right at your table.

Pro Tips for the Perfect Bob Evans Chicken Pot Pie

• For a Flaky Crust: Lightly brush the top with melted butter before baking for an extra-crispy finish.
  
• Make-Ahead Friendly: Assemble the pies up to the baking step, cover tightly with foil, and refrigerate for up to 24 hours before baking.
  
• Flavor Boost: Use a splash of the reserved chicken juices in the sauce for extra richness.
  
• Vegetable Variety: Swap in green beans, corn, or mushrooms to change up the flavor profile.

Storage Instructions

Refrigeration

Store leftover pot pie in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through to preserve the crust’s texture; microwaving can make it soggy.

Freezing

For more extended storage, let the baked pot pie cool completely, wrap it tightly in plastic wrap, and then foil. Freeze for up to 2 months. To reheat, bake straight from frozen at 375°F until heated through (about 40–45 minutes).

Frequently Asked Questions (FAQ)

1. Can I use fresh chicken instead of canned chicken?

Absolutely! Cook and shred about 2–3 cups of fresh chicken breast or thighs. Using fresh chicken can enhance the flavor and texture of your pot pie.

2. What can I use instead of biscuit dough for the crust?

You can use puff pastry for a lighter, flakier crust or classic pie crust dough for a more traditional pot pie texture. Both options work wonderfully.

3. Can I make Bob Evans Chicken Pot Pie ahead of time?

Yes! You can assemble the entire pie, cover it, and refrigerate it for up to 24 hours before baking. This is perfect for busy weeknights or meal prepping.

4. How do I prevent a soggy crust?

Make sure your filling is not overly watery before adding it to the crust. Also, baking the pot pie at a high temperature (425°F) ensures the crust cooks quickly and stays crisp.

5. Can I make this recipe vegetarian?

Definitely, swap the chicken for extra vegetables or plant-based protein, and use vegetable broth instead of chicken broth.

6. Is this freezer-friendly?

Yes. You can freeze baked or unbaked pot pies. Wrap them tightly in plastic wrap and foil, then freeze for up to 2 months. Bake from frozen until thoroughly heated through.

Conclusion

There’s nothing quite like the cosy, homestyle flavour of a Bob Evans Chicken Pot Pie, especially when you make it fresh in your own kitchen. This recipe gives you that same creamy, herb-infused filling and buttery golden crust without the restaurant wait.

It’s the ultimate comfort food,  hearty, satisfying, and guaranteed to put a smile on everyone’s face. Whether you make it for Sunday dinner, a family get-together, or just a weeknight treat, you’ll have everyone coming back for seconds.

So go ahead, preheat that oven, roll out the dough, and bring a taste of Bob Evans to your table tonight.