Looking for a hearty, comforting meal that’s sure to become a family favorite? This classic homemade chicken pot pie is the perfect choice. Made with tender chicken, fresh vegetables, and a flaky pie crust, it’s easy to prepare and packed with flavor.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Servings: 8
Yield: 1 (9-inch) pie
The Best Chicken Pot Pie Recipe
This savory chicken pot pie recipe features boneless, skinless chicken breasts, carrots, peas, and celery in a buttery, flaky crust. It’s perfect for a cozy dinner and sure to impress anyone at the table.
Key Ingredients for Chicken Pot Pie
Chicken: Boneless, skinless chicken breasts are ideal for a tender, protein-rich filling.
Vegetables: This recipe uses peas, carrots, onions, and celery, but feel free to add mushrooms or green beans for more flavor.
Butter & Flour: The combination creates a rich roux, thickening the creamy filling.
Seasonings: A blend of salt, pepper, and celery seed adds depth, with thyme or poultry seasoning as optional enhancements.
Broth & Milk: Chicken broth and milk ensure a smooth and creamy texture for the filling.
Pie Crust: Use two pre-made or homemade pie crusts to enclose the filling in a golden, flaky shell.
How to Make Chicken Pot Pie
Step 1: Prepare the Filling
Boil cubed chicken with carrots, peas, and celery for 15 minutes. Drain and set aside. In another saucepan, sauté onions in butter until translucent, then mix in flour, salt, pepper, and celery seed. Stir in chicken broth and milk, simmering until thick.
Step 2: Assemble the Pie
Place the chicken and vegetables in the bottom pie crust, then pour the creamy chicken broth mixture over it. Cover with the top pie crust, seal the edges, and make small slits to allow steam to escape.
Step 3: Bake
Bake at 425°F for 30-35 minutes, or until the crust is golden and the filling is bubbling. Let it cool for 10 minutes before serving.
How to Store Chicken Pot Pie
Let the pie cool completely before storing. Wrap tightly in aluminum foil and refrigerate for 3-5 days. Reheat in the oven for the best texture, or microwave in short bursts.
Ingredients:
- 1 lb boneless, skinless chicken breasts (cubed)
- 1 cup sliced carrots
- 1 cup frozen peas
- ½ cup sliced celery
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp celery seed
- 1¾ cups chicken broth
- ⅔ cup milk
- 2 (9-inch) pie crusts
Directions for Chicken Pot Pie
Step 1:
Preheat your oven to 425°F (220°C) and gather all ingredients.
Step 2:
In a saucepan, combine the cubed chicken, carrots, peas, and celery. Add enough water to cover, then bring to a boil. Cook for about 15 minutes, drain, and set aside.
Step 3:
While the chicken is boiling, melt butter in another saucepan over medium heat. Add the chopped onion and sauté until soft and translucent (about 5-7 minutes). Stir in the flour, salt, pepper, and celery seed to create a roux.
Step 4:
Gradually stir in the chicken broth and milk, ensuring the mixture remains smooth. Lower the heat and simmer for 5-10 minutes until the sauce thickens. Remove from heat.
Step 5:
Place the cooked chicken and vegetables into the bottom pie crust. Pour the hot sauce mixture over the filling.
Step 6:
Cover with the top pie crust, crimping the edges to seal. Trim any excess dough. Make small slits in the top crust to allow steam to escape.
Step 7:
Bake the pie in your preheated oven for 30-35 minutes, or until the crust turns golden brown and the filling is bubbling. Allow the pie to cool for 10 minutes before serving.
Step 8:
Slice, serve, and enjoy your homemade chicken pot pie!
Nutrition Facts (Per Serving)
- Calories: 412
- Total Fat: 24g (31%)
- Saturated Fat: 9g (46%)
- Cholesterol: 55mg (18%)
- Sodium: 517mg (22%)
- Total Carbohydrate: 30g (11%)
- Dietary Fiber: 3g (12%)
- Sugars: 3g
- Protein: 18g (37%)
- Vitamin C: 6mg (6%)
- Calcium: 53mg (4%)
- Iron: 2mg (13%)
- Potassium: 320mg (7%)
Enjoy this delicious homemade chicken pot pie – a comforting meal the whole family will love!