Chicken Pot Pie Recipe
Chicken Pot Pie is a classic homemade chicken pot pie recipe with vegetables and a creamy filling without cream of anything soup. A store bought flaky pie crust makes this come together fast for a weeknight meal. I’ve had many versions of this classic comfort food but this one is the best easy chicken pot pie recipe and is a tried and true favorite.
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HOMEMADE CHICKEN POT PIE RECIPE
INGREDIENTS
- Pie Crusts – you could use puff pastry here as a substitute or a homemade pie crust would be great. Store-bought pie crust can be used too.
- Chicken – rotisserie chicken can be used here or any leftover cooked chicken. You could even use leftover turkey.
- Carrots and Peas – you could add potatoes, green beans, or mushrooms. I use frozen peas and carrots.
- Celery
- Butter – I like to use unsalted butter so I can control the sodium.
- Onions
- Chicken Broth or Chicken Stock
- Milk
- Flour – A little flour helps thicken up the vegetable filling.
- Celery Seed – the secret ingredient here. It gives a flavor that nothing else can.
HOW TO MAKE CHICKEN POT PIE
- Preheat oven to 425 degrees F (220 degrees C.)
- Place one of the crusts in the bottom of a deep dish pie pan and prick with a fork. I like to slightly bake the bottom crust before filling the pie so it isn’t soggy. Just bake for 5 minutes.
- In a large pot, combine the raw chicken, carrots, peas, celery. Add water to cover and boil for 15 minutes. Remove from heat, drain into a bowl and set aside chicken mixture.
- In the saucepan over medium heat, melt butter and cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture in a large pot or bowl (I use the pot that I boiled the chicken in).
- Place the chicken filling on top of the bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 25 to 30 minutes on a baking sheet, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
WHAT MAKES A GOOD CHICKEN POT PIE?
A good chicken pot pie has the perfect filling to vegetable ratio. You don’t want it too runny or too thick.
I think the celery seed is the secret ingredient here because it gives it that flavor that nothing else can replace.
CAN YOU FREEZE CHICKEN POT PIE?
Yes. This is a chicken recipe that freezes well. For reheating, either bake covered with foil from frozen or thaw and then bake. Store in the freezer up to three months.
WHAT TO SERVE WITH CHICKEN POT PIE?
I like to serve this with a green salad and some garlic bread or cheddar biscuits. Scalloped Potatoes would be great.
OTHER CHICKEN RECIPES
- Teriyaki Chicken
- Chicken and Cheese Quesadilla Pie
- One-Pan Cheesy Chicken, Broccoli, and Rice
- Chicken Pot Pie Soup
- Baked Chicken Chimichangas
- Creamy Chicken Noodle Skillet
- Homemade Chicken Noodle Soup
- Chicken in Basil Cream Sauce
- One-Pan Chicken Fajita Rice
- Chicken Parmesan Roll-Ups
Chicken Pot Pie
Ingredients
- 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)
Instructions
- Preheat oven to 425 degrees F (220 degrees C.)
- Place one of the crusts in the bottom of a deep dish pie pan and prick with a fork. I like to slightly bake the bottom crust before filling the pie so it isn't soggy. Just bake for 5 minutes.
- In a large pot, combine the raw chicken, carrots, peas, celery. Add water to cover and boil for 15 minutes. Remove from heat, drain into a bowl and set aside chicken mixture.
- In the saucepan over medium heat, melt butter and cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture in a large pot or bowl (I use the pot that I boiled the chicken in).
- Place the chicken filling on top of the bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 25 to 30 minutes on a baking sheet, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Can this be frozen for later use? Once the the chicken and filling are cooked can the top crust be put on and then freeze to the whole pie? Should the complete pie be cooked before it is frozen?
Just a heads up – the recipe refers to covering the chicken and veggies with water instead of the chicken broth, but in the ingredients list it has chicken broth.
Yes, the chicken broth is used for step 4 for the filling.
I’ve lost track of how many times I’ve made this. Sooooo yummy! The Marie Callender’s crust is so buttery and crisp Ive switch over to that one. To save time I use a Rotisserie chx and sometimes skip the celery and onion. I’ll make the filling a head of time so when its hectic in the evening it speeds things up. Thanks for sharing this winner!
You’re welcome!
I love this recipe and use it all the time! Flavorful and easy to follow and a huge hit with my family!
AWe thank you