If you’re craving the ultimate comfort meal that hugs you from the inside out, this Chicken Pot Pie Recipe is exactly what you need. Packed with tender chicken, fresh vegetables, and a luscious creamy filling all tucked inside a flaky golden crust, it’s the kind of dish that turns any day into a cozy celebration. Whether you’re making it for a weeknight dinner or a special gathering, this classic pot pie hits all the right notes of warmth, flavor, and satisfaction.
Ingredients You’ll Need
The magic of this Chicken Pot Pie Recipe comes alive with simple, wholesome ingredients. Each component plays a vital role, from the chicken’s heartiness to the fresh veggies’ sweetness, while the rich buttery crust wraps everything in a delicate, flaky finish.
- Boneless, skinless chicken breasts (1 pound): Choose fresh or thawed for tender, juicy bites throughout the pie.
- Diced carrots (1 cup): Adds naturally sweet crunch and vibrant color.
- Frozen peas (1 cup): Brings a pop of sweetness and a gorgeous green contrast.
- Diced celery (1/2 cup): Offers a subtle aromatic crunch to the filling.
- Diced potatoes (1 cup): Adds heartiness and creamy texture when cooked.
- Chopped onion (1/3 cup): Builds a fragrant, savory depth in the sauce.
- Butter (1/2 cup): Essential for a luscious roux and flaky crust flavor.
- All-purpose flour (1/3 cup): Thickens the filling for that perfect creamy consistency.
- Salt (1/2 teaspoon): Enhances every ingredient’s natural flavor.
- Black pepper (1/4 teaspoon): Adds a gentle warmth and balance.
- Celery seed (1/4 teaspoon): Introduces a delicate aromatic hint to the filling.
- Chicken broth (1 3/4 cups): Forms the flavorful base of the creamy sauce.
- Milk (2/3 cup): Makes the filling smooth and rich without heaviness.
- Unbaked pie crusts (2 of 9 inch): One for the bottom, one for the top, both turning golden and flaky in the oven.
- Beaten egg (1): Brushed on top to give the crust a beautiful golden shine.
How to Make Chicken Pot Pie Recipe
Step 1: Prepare the Oven and Vegetables
Start by heating your oven to 425 degrees F (220 degrees C). Meanwhile, combine the chicken and all your diced vegetables – carrots, peas, celery, and potatoes – in a saucepan. Cover them with water and bring to a boil for about 15 minutes. This ensures the veggies are tender and the chicken cooks perfectly, building a hearty base for your pie filling. Once done, drain the mixture and set it aside to be layered in the pie.
Step 2: Create the Creamy Sauce
In the same saucepan, melt the butter over medium heat and cook the onions until they’re soft and translucent, which releases their savory sweetness. Sprinkle in the flour, salt, pepper, and celery seed, stirring constantly to form a smooth roux. Slowly pour in the chicken broth and milk, whisking as you go to avoid lumps. Let it simmer on medium-low heat until it thickens into a velvety sauce that will hold all the filling ingredients together beautifully. Remove from heat and set aside for assembly.
Step 3: Assemble the Pie
Place one pie crust in your pie dish and spoon the chicken and vegetable mixture evenly over the crust. Then pour the creamy sauce generously over the filling, making sure it reaches all edges for consistent flavor in every bite. Cover the pie with the second crust, seal the edges by pressing gently, and trim away any unnecessary dough. Cut a few small slits on top to allow steam to escape – this keeps the crust perfectly flaky during baking. Finally, brush the top with beaten egg for that irresistible golden glow.
Step 4: Bake to Perfection
Pop your assembled pie into the preheated oven and bake for 30 to 35 minutes. You’ll know it’s ready when the crust is beautifully golden brown and the filling bubbles through the steam vents. Let the pie rest for about 10 minutes once out of the oven – this helps the filling set slightly, so it slices cleanly and tastes even better.
How to Serve Chicken Pot Pie Recipe
Garnishes
Garnishing your chicken pot pie can lift it from comforting to elegant. Fresh chopped parsley or thyme leaves add a pop of green and a fragrant burst that brightens the rich filling. A dollop of sour cream or a sprinkle of shredded sharp cheddar on top just before serving can also add delightful creaminess and tang.
Side Dishes
While the Chicken Pot Pie Recipe is wonderfully filling on its own, pairing it with a fresh, crisp side salad or steamed green beans provides a refreshing contrast. Roasted Brussels sprouts with a hint of balsamic glaze or simple garlic mashed potatoes can also complement the pie’s richness beautifully.
Creative Ways to Present
For a charming twist, try making individual mini pot pies using ramekins. It’s not only adorable but perfect for portion control and serving guests. You can also cut the pie into squares and serve alongside a hearty soup for a comforting multi-course meal. Using decorative pie crust cutouts on top adds a personal, festive touch that impresses every time.
Make Ahead and Storage
Storing Leftovers
Leftover chicken pot pie keeps beautifully for up to 3 days when stored in an airtight container in the refrigerator. It’s the perfect make-ahead option for busy days when you want a hearty, home-cooked meal ready to reheat.
Freezing
You can freeze the unbaked assembled pie wrapped tightly in plastic wrap and aluminum foil for up to 2 months. When ready, bake it straight from the freezer—just increase the baking time by 15 to 20 minutes until golden and bubbly.
Reheating
To reheat, cover the pie with foil and bake in a 350-degree F oven for about 20 minutes. Remove the foil for the last 5 minutes to crisp up the crust. Avoid microwaving if you want to keep that perfectly flaky top crust intact.
FAQs
Can I use leftover chicken for this Chicken Pot Pie Recipe?
Absolutely! Leftover cooked chicken works wonderfully and saves you time. Just dice it and add it in with the vegetables when assembling the pie.
Is it better to use homemade or store-bought pie crust?
Both work well! Store-bought crusts offer convenience and consistent results, while homemade crust brings that extra touch of love and flakiness if you’ve got the time.
Can I make this recipe dairy-free?
Yes, you can substitute butter with a dairy-free alternative and use plant-based milk like almond or oat milk. Just ensure your thickener (flour) is suitable for your dietary needs.
What vegetables are best in chicken pot pie?
Carrots, peas, celery, and potatoes are classic choices because they add color, texture, and mild sweetness. Feel free to add corn or green beans for variation.
How do I prevent a soggy bottom crust?
Precooking the filling and draining excess water helps a lot. Also, baking at a high temperature initially crisps the crust nicely. You can also place a baking sheet underneath the pie to catch drips and ensure even heat distribution.
Final Thoughts
This Chicken Pot Pie Recipe is truly one of those dishes that feels like a warm hug on a plate. It’s straightforward enough to make on any weeknight but special enough to bring out for company. Give it a try and watch how it soon becomes a beloved staple in your kitchen and heart.
Print
Chicken Pot Pie Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 35m
- Total Time: 1h 5m
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This classic Chicken Pot Pie recipe combines tender chicken, fresh vegetables, and a creamy sauce baked under a flaky, golden pie crust. Perfect for a comforting homemade meal any time of year.
Ingredients
Chicken and Vegetables
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup diced carrots
- 1 cup frozen peas
- 1/2 cup diced celery
- 1 cup diced potatoes
- 1/3 cup chopped onion
Sauce
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
Pie Crust and Finish
- 2 (9 inch) unbaked pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the Oven: Preheat your oven to 425 degrees F (220 degrees C) to get it ready for baking the pot pie.
- Cook Chicken and Vegetables: In a saucepan, combine diced chicken, carrots, peas, celery, and potatoes. Add enough water to cover the ingredients and bring to a boil. Let it boil for about 15 minutes until the chicken and vegetables are tender. Remove from heat, drain the water, and set the mixture aside.
- Prepare the Sauce: Using the same saucepan over medium heat, melt butter and cook the chopped onions until they become soft and translucent. Stir in the flour, salt, black pepper, and celery seed to create a roux. Gradually pour in the chicken broth and milk, stirring continuously until the mixture thickens to a creamy consistency. Remove the sauce from heat and set aside.
- Assemble the Pie: Place the cooked chicken and vegetable mixture evenly over the bottom unbaked pie crust. Pour the hot thickened sauce over the filling. Cover with the top pie crust, pinch and seal the edges securely, then trim away any excess dough. Cut several small slits in the top crust to allow steam to escape during baking. Brush the top crust with the beaten egg to achieve a golden finish.
- Bake the Pie: Place the assembled pie in the preheated oven and bake for 30 to 35 minutes, or until the pastry is golden brown and the filling is bubbling around the edges. Once baked, allow the pie to cool for at least 10 minutes before serving to let the filling set.
Notes
- Ensure the slits in the top crust are large enough to allow steam to escape to prevent sogginess.
- You can substitute frozen mixed vegetables if desired.
- For a crispier crust, bake the pie on a lower oven rack.
- Use a meat thermometer to check that chicken reaches an internal temperature of 165°F before assembling if you prefer to cook chicken separately.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
