Chicken Pot Pie Recipe
Chicken Pot Pie is the ultimate comfort food, featuring a flaky, golden crust enveloping a creamy blend of tender chicken and hearty vegetables. It’s a nostalgic, all-in-one meal.
Perfectly seasoned and baked to bubbling perfection, this classic dish transforms simple ingredients into a warm, satisfying dinner. Every bite is rich, savory, and full of home-cooked goodness.
Star Players in This Chicken Pot Pie
- Homemade pie dough – Buttery and crisp, it holds everything together with golden, flaky perfection.
- Boneless skinless chicken breasts – The tender, juicy protein star of the filling, offering satisfying heartiness.
- Butter – Adds richness and helps form the creamy roux base for the luscious sauce.
- Celery and onion – Classic aromatics that create depth, fragrance, and subtle crunch in each bite.
- All-purpose flour – Essential for thickening the sauce and giving the filling its creamy body.
- Milk – Smooths out the texture, blending with stock to create a velvety, savory sauce.
- Frozen mixed vegetables – A vibrant medley of peas, carrots, corn, and green beans for color, texture, and flavor.
- Chicken bouillon paste – Packs the filling with extra savory intensity that pulls everything together.
Let’s Make It Happen: How to Pull Off Chicken Pot Pie
Start by poaching the chicken just until it’s cooked through, then dice it into tender, bite-sized chunks. Keep a portion of the broth to help enrich your creamy sauce.
Next, sauté the aromatics in butter until soft, stir in flour to create a roux, then slowly whisk in milk and broth until thick and luxurious. Fold in your chicken and frozen veggies, letting the mixture cool slightly.
Roll out the chilled pie dough, line the pie pan, and pour in the creamy filling. Top with the second crust, seal and crimp the edges, and cut a steam vent.
Brush with egg wash and bake until golden brown and bubbling. Cool slightly before slicing—so the filling sets and each piece holds together beautifully.
Tips & Twists to Elevate Your Pot Pie Game
For a richer filling, try substituting half the milk with heavy cream. If you prefer dark meat, use boneless chicken thighs for extra juiciness. You can also roast the chicken for added flavor depth.
Vegetarian version? Swap chicken for mushrooms and chickpeas, and use vegetable bouillon instead. Want to add herbs? Fresh thyme or rosemary can bring even more warmth and complexity to the dish.
For a rustic flair, bake in a cast-iron skillet instead of a traditional pie plate—just reduce baking time slightly and watch the crust!
Keeping It Cozy: Storing Your Chicken Pot Pie
Leftover chicken pot pie stores beautifully. Cover and refrigerate for up to 4 days. To reheat, place in a 350°F oven until warmed through and the crust re-crisps.
For longer storage, freeze either baked or unbaked. Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed. If baking from frozen, cover with foil for the first 20 minutes, then uncover to brown.
Chicken Pot Pie
Ingredients
- 1 pound boneless skinless chicken breasts
- 1/2 cup sliced celery
- 1 cup milk
- 1/3 cup chopped onion
- 1/2 teaspoon salt
- 1 egg
- 1 tablespoon milk for egg wash
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup all-purpose flour
- 1/3 cup butter
- 1/2 teaspoon garlic powder
- 1/4 teaspoon celery seed
- 8 ounces frozen mixed vegetables peas, carrots, corn, green beans
- 1 teaspoon chicken bouillon paste or 1 cube
- 1 recipe homemade pie dough yields 2 crusts; both needed
Instructions
- Season the chicken with salt and pepper, then place it in a large saucepan and cover with water. Bring to a gentle simmer and cook until just done. Transfer the chicken to a plate and let cool slightly before dicing. Measure and reserve 1¾ cups of the cooking liquid; discard the rest.
- In the same saucepan, melt the butter with the celery and onion, sautéing until the vegetables become soft and translucent. Blend in the flour, salt, black pepper, celery seed, garlic powder, and bouillon paste. Gradually stir in the reserved broth along with the milk, cooking over medium-low heat until thickened.
- Incorporate the chopped chicken and frozen vegetables into the sauce. Adjust seasoning as necessary. Let the filling cool to room temperature to prevent the crust from softening.
- Preheat the oven to 425°F. On a lightly floured surface, roll out one portion of the pie dough into a 12-inch circle and place it into a 9-inch pie dish.
- Pour the cooled filling into the crust-lined pan. Roll out the second dough and lay it over the filling. Seal and crimp the edges. Cut a small slit in the top to vent steam.
- Whisk the egg with 1 tablespoon milk and lightly brush over the crust to achieve a glossy finish.
- Bake the pie for 40 to 50 minutes, until the crust is golden and the filling is bubbling. Shield the crust with foil if it browns too quickly.
- Let the pot pie rest for 15 to 20 minutes before serving to allow the filling to set.
Notes
For freezing, wrap the pie securely in foil and freeze up to 3 months, either before or after baking. Thaw overnight in the refrigerator prior to baking.