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
June is the rainy season in Florida. It rains everyday for at least a half hour. I remember the first time I made this pie we had just gone with our realtor to look at houses and we were absolutely poured on. We ended up finding our very first home that day. Then we came home and ate this easy recipe in our tiny apartment.
This is the ultimate comfort food. I love to make comfort food when it’s gloomy and rainy outside. My kids love this meal. I love this meal. I could eat the whole pie by myself. It is a little work to make from scratch but you can taste the love in it. It’s a great recipe to take in to someone.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.
Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.I use a few shortcuts every once in a while like frozen veggies and store bought pie crust but there are no cream of anything soups in this.
All ready to bake! Make sure you cut slits in the top of the pie crust to let the steam escape.
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
This homemade Chicken Pot Pie is a classic chicken pot pie with vegetables and a creamy filling without cream of anything soup. A store bought crust makes this come together fast for a weeknight meal.
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.
