Nothing says comfort like a freshly baked chicken pot pie. With a flaky golden crust, tender chunks of chicken, sweet vegetables, and a rich, creamy sauce, this classic dish is the definition of hearty home cooking. Whether you’re serving it for a cozy weeknight dinner or looking for a crowd-pleasing holiday dish, chicken pot pie never fails to impress. The best part? It’s easier to make than you think—and it’s even better than store-bought.
Table of Contents
Why You’ll Love This Recipe
- Ultimate comfort food: Creamy, savory filling wrapped in a buttery crust.
- Perfectly balanced: Veggies, protein, and sauce in every bite.
- Make-ahead friendly: Great for meal prep or freezer storage.
- Customizable: Use rotisserie chicken or leftover veggies to save time.
- Kid-approved: A family-friendly dish everyone will enjoy.
Ingredients
For the Filling
- 1 lb boneless, skinless chicken breast, diced
- 1 cup carrots, sliced
- 1 cup frozen peas
- ½ cup celery, sliced
- ⅓ cup onion, finely chopped
- ⅓ cup unsalted butter
- ⅓ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp celery seed
- 1¾ cups chicken broth
- ⅔ cup milk
For the Crust
- 2 (9-inch) unbaked pie crusts (store-bought or homemade)
Instructions
- Preheat oven to 425°F (220°C).
- Cook chicken & vegetables
In a saucepan, combine chicken, carrots, peas, and celery. Add water just to cover. Boil for 15 minutes or until chicken is cooked and veggies are tender. Drain and set aside. - Make the sauce
In a separate pan, melt butter over medium heat. Add onions and cook for 5–7 minutes until softened. Stir in flour, salt, pepper, and celery seed. Cook for 1–2 minutes to form a roux. - Add liquids
Slowly whisk in chicken broth and milk. Simmer on medium-low heat, stirring constantly, until thick and smooth (about 5–10 minutes). Remove from heat. - Assemble the pie
Place one crust into a 9-inch pie dish. Spread chicken and veggie mix evenly in the crust. Pour the sauce over the filling. Top with the second crust, seal the edges, and cut 4–5 small slits in the top. - Bake
Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling. Let rest for 10 minutes before serving.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 6
- Difficulty: Easy to moderate
Nutrition Facts (Per Serving)
- Calories: 420
- Protein: 22g
- Carbohydrates: 34g
- Fat: 23g
- Fiber: 3g
- Sugar: 4g
- Sodium: 590mg
Tips & Variations
- Use rotisserie chicken for faster prep.
- Add herbs like thyme or rosemary for extra flavor.
- Try puff pastry on top for a lighter, flakier finish.
- Make it vegetarian by swapping chicken for mushrooms and extra veggies.
- Gluten-free? Use gluten-free flour and crust.
FAQs
Can I make chicken pot pie ahead of time?
Yes! You can assemble the pie up to 24 hours in advance. Store it in the fridge and bake when ready.
Can I freeze chicken pot pie?
Absolutely. Freeze unbaked and wrapped tightly for up to 2 months. Bake from frozen, adding 15–20 minutes to the baking time.
Why is my bottom crust soggy?
Pre-cooking the filling and allowing it to cool slightly before adding helps prevent sogginess. You can also brush the bottom crust with a whisked egg white before filling to create a moisture barrier.
Can I use leftover turkey?
Yes! Turkey is a fantastic substitute for chicken, especially after the holidays.
Chicken Pot Pie
Equipment
- – Saucepan
- – Pie dish
- Whisk
- – Knife
- – Spoon
Ingredients
- #### Filling
- – 1 lb chicken breast cubed
- – 1 cup carrots sliced
- – 1 cup frozen peas
- – ½ cup celery sliced
- – ⅓ cup onion chopped
- – ⅓ cup butter
- – 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 in water for 15 minutes. Drain and set aside.
- In another saucepan, melt butter and cook onion until soft (5–7 mins).
- Stir in flour, salt, pepper, and celery seed. Cook 1–2 minutes.
- Whisk in broth and milk. Simmer until thickened (5–10 mins). Remove from heat.
- Place one pie crust in dish. Add chicken/veggies, then pour sauce over.
- Top with second crust. Seal edges and cut slits.
- Bake 30–35 minutes until golden and bubbly. Rest 10 minutes before serving.
Notes
– Let cool slightly before serving for best texture.
Conclusion
This chicken pot pie recipe is a timeless comfort food classic. From the flaky, golden crust to the rich and savory filling, it’s the kind of dish that warms the soul and fills the belly. Whether you’re feeding your family or making a special meal to impress guests, this recipe checks every box. Make it once, and it’ll be on repeat in your kitchen all season long.