Go Back
Sophia smith

Bob Evans Chicken Pot Pie Recipe

If you’ve ever sat down at a Bob Evans restaurant and enjoyed their warm, flaky, and creamy Chicken Pot Pie, you know it’s pure comfort in a bowl. This copycat recipe brings all that homestyle goodness right to your kitchen, tender chicken, perfectly cooked vegetables, and a rich, herby cream sauce wrapped in golden, buttery crust. Perfect for cozy weeknight dinners or family gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American Comfort Food
Calories: 520
Ingredients Video Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 small onion (diced)
  • 4 carrots (peeled and diced)
  • 2 ribs celery (sliced thin)
  • 2/3 cup cup frozen peas
  • 1 large can chicken, drained (reserve juices)
  • 2 cups chicken broth
  • Salt and freshly ground black pepper (to taste)
  • Thyme (to taste)
  • Rosemary (to taste)
  • 1 cup milk
  • 1 Flour (as needed, to thicken)
  • Non-stick cooking spray
  • 1 egg white (beaten slightly)

Video

Notes

Required Kitchen Tools

When making this Bob Evans Chicken Pot Pie at home, having the right kitchen tools will make your cooking experience smooth and enjoyable. Here’s what I personally use:
  1. Large Saucepan or Dutch Oven – Perfect for sautéing the vegetables and creating that creamy filling base.
  2. Mixing Bowls – For holding prepped veggies, chicken, and other ingredients separately.
  3. Whisk – Helps blend the milk and flour into a smooth, lump-free sauce.
  4. Rolling Pin – To roll out the biscuit dough evenly for that perfect pie crust.
  5. Oven-Safe Bowls or Ramekins – Ideal for individual servings, just like the Bob Evans presentation.
  6. Pastry Brush – For brushing the egg white over the crust to get that golden finish.