Classic chicken pot pie is the kind of comfort food that never goes out of style. With flaky golden crust, creamy savory filling, and tender chicken with vegetables in every bite, this dish is the definition of homemade satisfaction. Whether you’re cooking for a chilly evening dinner or looking for a hearty family meal, this recipe brings together everything you love about cozy cooking. Best of all, it’s surprisingly easy to make using simple ingredients you likely already have on hand.
Table of Contents
Why You’ll Love This Recipe
- Hearty and wholesome: Packed with chicken, veggies, and a rich sauce
- Golden flaky crust: Store-bought or homemade, it bakes up beautifully
- Family favorite: Loved by adults and picky eaters alike
- Freezer-friendly: Make ahead and bake when ready
- Flexible: Use leftover or rotisserie chicken to save time
Ingredients
- 1 lb boneless, skinless chicken breast, cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
- ⅓ cup unsalted butter
- ⅓ cup chopped yellow onion
- ⅓ cup all-purpose flour
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp celery seed
- 1 ¾ cups low-sodium chicken broth
- ⅔ cup whole milk
- 2 9-inch unbaked pie crusts (store-bought or homemade)
Instructions
- Preheat the oven to 425°F (220°C).
- In a medium saucepan, combine chicken, carrots, peas, and celery. Add water to cover, bring to a boil, and simmer for 15 minutes. Drain and set aside.
- In another saucepan, melt butter over medium heat. Sauté onion until soft, about 5 minutes. Stir in flour, salt, pepper, and celery seed to make a roux.
- Gradually whisk in chicken broth and milk. Simmer until thickened, about 5–8 minutes. Remove from heat.
- Place one crust in a 9-inch pie plate. Add the chicken-vegetable mix. Pour sauce over the filling evenly.
- Cover with the second crust. Seal edges and cut slits in the top to allow steam to escape.
- Bake for 30–35 minutes or until the crust is golden. Cool 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: ~435 kcal
- Protein: 24g
- Carbs: 32g
- Fat: 23g
- Fiber: 3g
- Sodium: ~580mg
Nutrition estimates may vary depending on ingredients used.
Tips & Variations
- Short on time? Use pre-cooked rotisserie chicken.
- Add herbs: Fresh thyme or rosemary adds great flavor to the sauce.
- Prevent soggy crust: Brush the bottom crust with a beaten egg white before filling.
- Make it mini: Bake in ramekins for individual servings.
- Freeze ahead: Assemble and freeze unbaked. Bake from frozen, adding 10–15 minutes to the cook time.
FAQs
Can I make it gluten-free?
Yes! Substitute gluten-free flour and use gluten-free crusts.
What can I use instead of peas or celery?
Chopped mushrooms, corn, or green beans make excellent substitutes.
How do I reheat leftovers?
Reheat slices in the oven at 350°F for 15–20 minutes. Avoid the microwave to keep the crust crispy.
Can I use puff pastry instead of pie crust?
Absolutely! Puff pastry makes a flakier, more indulgent top.
Classic Chicken Pot Pie Recipe
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C).
- Boil chicken, carrots, peas, and celery for 15 mins. Drain.
- In a new pot, sauté onion in butter. Add flour, salt, pepper, and celery seed.
- Slowly whisk in broth and milk. Simmer until thick.
- Fill pie dish with bottom crust, add filling, then sauce.
- Cover with top crust, seal, and cut slits.
- Bake 30–35 mins or until golden. Let rest 10 mins before serving.
Notes
– Add thyme or rosemary for depth
– Freeze unbaked for later meals
Conclusion
This classic chicken pot pie delivers rich, satisfying flavors wrapped in a flaky crust. It’s the kind of meal that brings people together and tastes just as comforting the next day. Whether it’s your first time making pot pie or you’ve got it memorized, this recipe is a timeless go-to for good reason.