This classic chicken pot pie is the ultimate comfort food, made from scratch with tender chicken, hearty vegetables, and a rich, savory filling all baked in a flaky pie crust. It’s a recipe every home cook should have in their back pocket.

Why You’ll Love This Recipe

• Hearty and satisfying, perfect for chilly nights.
• Easy to make with simple, wholesome ingredients.
• Loved by kids and adults alike.
• Great for using up leftover chicken.
• Customizable with your favorite vegetables and seasonings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound skinless, boneless chicken breast halves, cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• ½ cup sliced celery
• ⅓ cup butter
• ⅓ cup chopped onion
• ⅓ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon celery seed
• 1¾ cups chicken broth
• ⅔ cup milk
• 2 (9-inch) unbaked pie crusts

Directions

1. Preheat the oven to 425°F (220°C).
2. Combine chicken, carrots, peas, and celery in a saucepan. Add water to cover and bring to a boil. Boil for 15 minutes, then drain.
3. In a separate saucepan, melt butter over medium heat. Add the onion and cook until translucent, 5 to 7 minutes. Stir in the flour, salt, pepper, and celery seed.
4. Slowly stir in the chicken broth and milk. Reduce heat and simmer until thick, about 5 to 10 minutes. Remove from heat.
5. Place the chicken and vegetable mixture in the bottom pie crust. Pour the hot broth mixture over the filling.
6. Cover with the top crust, seal the edges, and cut slits in the top to allow steam to escape.
7. Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
8. Let cool for 10 minutes before serving.

Servings and timing

• Servings: 8
• Prep time: 20 minutes
• Cook time: 50 minutes
• Additional time: 10 minutes
• Total time: 1 hour 20 minutes

Variations

• Creamier filling: Use half milk and half heavy cream.
• Herb twist: Add 1/2 teaspoon poultry seasoning or fresh thyme for extra flavor.
• Potato version: Add 1 cup of diced potatoes, cooked until tender.
• Rotisserie chicken: Use pre-cooked chicken for quicker prep.
• Mini pies: Make individual servings in muffin tins.

Storage/Reheating

Let the pot pie cool completely before storing. Wrap in foil and refrigerate for 3–5 days. Reheat in the oven at 350°F until warmed through or microwave in short bursts. To freeze, wrap tightly and store for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use frozen vegetables in chicken pot pie?

Yes, frozen mixed vegetables work well and save prep time.

Should I pre-bake the bottom crust?

It’s optional, but pre-baking for 5-7 minutes can prevent a soggy bottom.

How do I keep the filling from being too dry?

Double the liquid (milk and broth) or increase by 50% for a creamier filling.

Can I make it ahead of time?

Yes, prepare the filling and assemble the pie. Refrigerate and bake just before serving.

Can I freeze chicken pot pie?

Absolutely. Freeze before or after baking. Wrap tightly and thaw before reheating.

Can I add cheese?

Yes, stir in shredded cheese into the filling before baking for a cheesy version.

What can I substitute for celery seed?

Use garlic powder, thyme, or skip it if you prefer.

Can I make it dairy-free?

Use plant-based butter and milk alternatives.

Is it possible to make a crustless version?

Yes, bake the filling in a casserole dish and top with biscuit dough or mashed potatoes.

What’s the best way to reheat leftovers?

Reheat in the oven for best texture or use a microwave in short bursts.

Conclusion

Homemade chicken pot pie is a timeless classic that brings warmth and comfort to any table. With its savory filling and flaky crust, it’s sure to become a family favorite you’ll return to again and again.

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