Chicken Pot Pie

Chicken Pot Pie is the ultimate comfort food—rich, creamy filling packed with tender chicken and vegetables, all wrapped in a flaky golden crust. Whether you’re making it for a cozy family dinner or as a meal-prep option for the week, this timeless classic never fails to satisfy.

Why You’ll Love This Recipe

• Classic Comfort: Creamy, hearty, and satisfying with every bite.
• Perfectly Balanced: A delicious mix of protein, veggies, and buttery crust.
• Homemade Taste: Feels like it’s made from scratch—even with store-bought crust.
• Family Favorite: Loved by both kids and adults alike.
• Make-Ahead Friendly: Great for prepping in advance or freezing for later.

Ingredients

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

1 pound skinless boneless chicken breasts, cubed
1/2 cup sliced celery
1 cup sliced carrots
1 cup frozen peas
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1¾ cups chicken broth
2/3 cup milk
2 (9-inch) unbaked pie crusts (store-bought or homemade)

Directions

1. Preheat Oven
   Preheat the oven to 425°F (220°C).
2. Prepare Bottom Crust
   Place one pie crust in the bottom of a deep-dish pie pan. Prick with a fork and bake for 5 minutes to help prevent sogginess.
3. Cook the Chicken and Vegetables
   In a large pot, combine the chicken, carrots, peas, and celery. Add water to cover and bring to a boil. Boil for 15 minutes, then drain and set aside.
4. Make the Sauce
   In the same pot or a separate saucepan, melt the butter over medium heat. Add the onions and cook until soft and translucent. Stir in the flour, salt, pepper, and celery seed. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens.
5. Combine Filling
   Add the cooked chicken and vegetables to the sauce and stir until evenly coated.
6. Assemble the Pie
   Pour the filling into the prepared pie crust. Top with the second pie crust, sealing the edges and cutting away any excess dough. Cut small slits in the top to allow steam to escape.
7. Bake
   Place the pie on a baking sheet and bake for 25–30 minutes, or until the crust is golden and the filling is bubbling.
8. Cool and Serve
   Let the pie cool for 10 minutes before slicing and serving.

Servings and timing

Servings: 6–8
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

• Rotisserie Shortcut: Use cooked rotisserie chicken to save time.
• Turkey Swap: Great way to use up leftover turkey from the holidays.
• Add Potatoes: Toss in some diced cooked potatoes for a heartier pie.
• Spicy Kick: Add red pepper flakes or a splash of hot sauce to the sauce.
• Creamy Twist: Add a bit of sour cream or cream cheese to the filling for extra richness.
• Vegetarian Option: Replace chicken with extra vegetables or plant-based protein.
• Puff Pastry Topping: Use puff pastry instead of pie crust for a flakier, lighter top.
• Gluten-Free: Use gluten-free flour and crusts.
• Cheesy Upgrade: Stir in shredded cheddar or parmesan to the sauce.
• Mini Pies: Bake in ramekins for individual servings.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap tightly and freeze for up to 3 months before or after baking.
Reheating: Reheat in a 350°F oven until warmed through, about 15–20 minutes. For single servings, microwave for 2–3 minutes.

FAQs

Can I use store-bought crust?

Yes, store-bought pie crusts work perfectly and save time.

How do I keep the bottom crust from getting soggy?

Blind baking for 5 minutes before filling helps prevent a soggy bottom.

Can I make this ahead of time?

Yes, you can assemble the pie and refrigerate it uncooked for up to a day or freeze it for later.

What can I use instead of chicken broth?

Vegetable broth or even water with bouillon works in a pinch.

Can I use rotisserie chicken?

Absolutely, it’s a great time-saver and adds extra flavor.

Do I need to cook the vegetables before baking?

Yes, boiling them ensures they’re fully cooked and tender in the finished pie.

Can I make this pie in advance and freeze it?

Yes, freeze either before baking or after. If freezing before, bake from frozen and add 10–15 minutes to the baking time.

What sides go well with chicken pot pie?

A simple green salad or roasted vegetables pair nicely.

Can I make this dairy-free?

Use plant-based butter and milk alternatives for a dairy-free version.

Is this pie kid-friendly?

Yes, the mild flavors and creamy texture are typically loved by kids.

Conclusion

Homemade Chicken Pot Pie is a warm and inviting dish that brings comfort and satisfaction in every bite. With tender chunks of chicken, wholesome vegetables, and a creamy savory sauce wrapped in a flaky crust, it’s a meal that feels like a hug from the inside out. Whether it’s for a weeknight dinner or a cozy Sunday meal, this recipe is a tried-and-true classic you’ll come back to again and again.

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