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Classic Chicken Pot Pie Recipe

Classic Chicken Pot Pie Recipe

A classic chicken pot pie with a creamy sauce and flaky crust. Comfort food at its finest, perfect for cozy dinners and make-ahead meals.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main, Dinner
Cuisine American
Servings 4
Calories 435 kcal

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

- Use rotisserie chicken for faster prep
- Customize with herbs or other veggies
- Freeze unbaked for up to 2 months
Keyword Classic Chicken Pot Pie Recipe