Classic chicken pot pie recipe is the ultimate comfort food — a flaky, golden crust filled with tender chicken, colorful vegetables, and a rich, creamy sauce. Whether you’re serving this on a cozy Sunday evening or for a crowd-pleasing holiday meal, this dish brings back memories of home with every bite.
Table of Contents
Why You’ll Love This Recipe
This classic version of chicken pot pie is a tried-and-true favorite for good reason:
- 🥧 Hearty and satisfying with every forkful
- 🥕 Packed with protein and veggies
- 🧈 Flaky crust and creamy filling — a perfect combo
- 🕒 Great for make-ahead meals or leftovers
- 🍗 Easily adaptable with rotisserie chicken or gluten-free swaps
There’s something about this pot pie that turns even a regular weeknight into something special.
Ingredients
Here’s what you’ll need for this timeless recipe:
Chicken & Vegetables
- 1 lb boneless, skinless chicken breast, cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
Creamy Sauce
- ⅓ cup unsalted 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 whole milk
Crust
- 2 unbaked 9-inch pie crusts (store-bought or homemade)
Instructions
- Preheat the oven to 425°F (220°C).
- Cook chicken & vegetables: In a saucepan, combine chicken, carrots, peas, and celery. Cover with water, boil for 15 minutes, then drain and set aside.
- Make the sauce: In a separate pan, melt butter. Sauté chopped onion for 5–7 minutes. Stir in flour, salt, pepper, and celery seed. Cook for 1–2 minutes.
- Add liquids: Slowly whisk in chicken broth and milk. Simmer until the sauce thickens (5–10 minutes). Remove from heat.
- Assemble pie: Place one crust in a 9-inch pie dish. Spread chicken/veggie mix evenly. Pour sauce over. Cover with second crust, seal edges, and cut slits in the top.
- Bake for 30–35 minutes, until crust is golden brown and filling is bubbling.
- Rest & serve: Let the pie cool for 10 minutes before slicing.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 6
- Difficulty: Easy
Nutrition Facts (Per Serving – Estimated)
- Calories: 450
- Protein: 25g
- Carbs: 32g
- Fat: 24g
- Fiber: 3g
- Sodium: 680mg
- Sugar: 4g
Tips & Variations
- Use rotisserie chicken to save time
- Add fresh herbs like thyme or rosemary to the sauce for depth
- For a gluten-free version, swap the flour and crust for GF alternatives
- Brush the crust with egg wash for a glossier, golden top
- Make it individual by using ramekins or small baking dishes
Prevent a soggy crust by cooking down the filling and adding slits to vent steam.
FAQs
Can I make this ahead of time?
Yes! Assemble the pot pie, cover it, and refrigerate for up to 24 hours before baking.
Can I freeze it?
Absolutely. Freeze the unbaked pie tightly wrapped. When ready to bake, pop it straight into the oven and add 10–15 minutes to the cooking time.
Can I use puff pastry instead of pie crust?
Yes! Puff pastry makes a delicious, flaky top. Just skip the bottom crust or use puff pastry for both layers.
What’s the best way to reheat leftovers?
Warm slices in a 350°F oven for 15–20 minutes. Avoid microwaving to preserve the crust’s texture.
Classic Chicken Pot Pie Recipe
Equipment
- – Pie dish (9-inch)
- – Saucepan
- – Mixing bowls
- Whisk
- – Knife
Ingredients
- **Chicken & Veggies**
- – 1 lb chicken breast cubed
- – 1 cup sliced carrots
- – 1 cup frozen green peas
- – ½ cup sliced celery
- **Sauce**
- – 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
- **Crust**
- – 2 9-inch unbaked pie crusts
Instructions
- Preheat oven to 425°F (220°C).
- Boil chicken, carrots, peas, and celery for 15 min. Drain.
- In another pan, melt butter. Cook onion 5–7 min.
- Add flour, salt, pepper, celery seed. Cook 2 min.
- Slowly whisk in broth and milk. Simmer until thickened (5–10 min).
- Place one crust in pie dish. Add chicken/veggies, pour sauce over.
- Top with second crust. Seal and slit the top.
- Bake 30–35 minutes until golden. Rest 10 min before slicing.
Notes
– Customize with herbs or other veggies
– Freeze unbaked for up to 2 months
Conclusion
This classic chicken pot pie recipe is everything you want in a cozy homemade meal — buttery crust, creamy filling, and nostalgic flavor. Whether you’re feeding your family or preparing for guests, this dish is guaranteed to comfort and impress.