Classic Chicken Pot Pie Recipe

Chicken pot pie is the ultimate comfort food—creamy, savory filling, tender chicken, and vegetables all wrapped in a golden, flaky crust. This homemade version delivers all the nostalgia of grandma’s kitchen with modern ease and flavor. Whether you’re cooking for family dinner or prepping a make-ahead freezer meal, this pot pie will satisfy every bite with hearty, cozy goodness.

Skip the store-bought version—this recipe proves that from-scratch pot pie is easier (and tastier) than you think!

Table of Contents

Why You’ll Love This Chicken Pot Pie

• 🥧 Classic flavor – Just like you remember, but better
• ⏱️ Make-ahead friendly – Great for batch cooking or freezing
• 👨‍👩‍👧‍👦 Family favorite – Everyone loves a warm, filling slice
• 🥕 Veggie-packed – Balanced with protein and nutrients
• 🧈 Flaky crust – Buttery, golden, and perfectly crisp

Ingredients

Chicken & Vegetables

• 1 lb boneless, skinless chicken breast, cubed
• 1 cup carrots, sliced
• 1 cup frozen green peas
• ½ cup celery, sliced

Sauce

• ⅓ cup butter
• ⅓ cup onion, finely chopped
• ⅓ cup all-purpose flour
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp celery seed (optional)
• 1¾ cups chicken broth
• ⅔ cup milk

Crust

• 2 (9-inch) unbaked pie crusts (store-bought or homemade)

Instructions

1. Preheat the oven

Set your oven to 425°F (220°C) to ensure a hot, even bake with a perfectly crisp crust.

2. Cook chicken and veggies

In a saucepan, combine chicken, carrots, peas, and celery. Cover with water, bring to a boil, and cook for about 15 minutes. Drain and set aside.

3. Make the sauce

In another saucepan, melt butter over medium heat. Add onions and sauté for 5–7 minutes until soft. Stir in flour, salt, pepper, and celery seed. Cook for 1–2 minutes, then whisk in broth and milk. Simmer until thickened, about 5–10 minutes.

4. Assemble the pie

Place one crust in a 9-inch pie dish. Add the cooked chicken and veggie mixture. Pour the sauce over the top, spreading evenly.

5. Seal and vent

Cover with the second crust. Seal edges, trim excess dough, and cut 4–5 small slits in the top for steam to escape.

6. Bake

Place the pie on the center rack and bake for 30–35 minutes, until golden brown and bubbling. Let rest for 10 minutes before slicing.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6–8 slices
• Difficulty: Easy to Intermediate

Nutrition Facts (Estimated Per Slice)

• Calories: ~380
• Protein: 21g
• Carbohydrates: 26g
• Fat: 20g
• Sodium: 480mg
• Note: Actual values will vary based on ingredients and crust used.

Tips & Variations

• 🐔 Use rotisserie chicken for a shortcut—just skip the boiling step.
• 🌿 Add herbs like thyme or rosemary to boost flavor.
• 🥔 Add diced potatoes or mushrooms for more texture.
• 🧁 Make individual servings in ramekins or mini pie pans for a dinner-party feel.
• 🔁 Double the recipe and freeze one for later!

Make-Ahead, Freezing & Reheating

• Refrigerate leftovers for up to 3 days. Reheat in the oven at 350°F for 20 minutes.
• Freeze unbaked pie tightly wrapped for up to 2 months. Bake straight from frozen (add 15 minutes to the baking time).
• Avoid microwaving to keep the crust flaky.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, just make sure they’re thawed before assembling the pie to avoid excess moisture.

Can I make this recipe gluten-free?

Absolutely! Use a gluten-free flour blend for the roux and swap in gluten-free pie crusts.

My crust turns soggy—how can I fix it?

Pre-cook the filling until thickened and use a fork to vent the top crust. You can also brush the bottom crust with beaten egg white before filling to create a moisture barrier.

Can I make this without a top crust?

Yes! Top with mashed potatoes for a chicken pot pie–meets–shepherd’s pie twist.

Conclusion

This classic chicken pot pie is everything you want in a comfort meal—rich, creamy, and loaded with flavor in every bite. Whether you’re serving it for Sunday dinner or stashing a few in the freezer, this recipe is a keeper. Grab your pie dish and dig in—you won’t regret it!