Classic chicken pot pie is the ultimate comfort food that never goes out of style. This hearty dish features tender chunks of chicken, a medley of vegetables, and a rich, creamy sauce—all tucked beneath a flaky, golden pie crust. Whether you’re feeding a family or craving leftovers that reheat like a dream, this recipe delivers satisfying, soul-warming flavor in every bite.
Table of Contents
❤️ Why You’ll Love This Recipe
- Comfort in every bite – warm, creamy filling meets crisp buttery crust
- Easy to prep ahead – make it now, bake it later
- Crowd-pleaser – perfect for holidays, Sunday dinners, or weeknights
- Flexible ingredients – use fresh, frozen, or rotisserie chicken
- Make it your own – swap veggies, use store-bought crusts, or add herbs
🧂 Ingredients
Chicken & Vegetables
- 1 lb chicken breast, cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
Sauce
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp celery seed
- 1¾ cups chicken broth
- ⅔ cup milk
Crust
- 2 unbaked 9-inch pie crusts (store-bought or homemade)
🔪 Instructions
- Preheat oven to 425°F (220°C).
- Cook filling: In a saucepan, boil chicken, carrots, peas, and celery for 15 minutes. Drain and set aside.
- Make sauce: In another pan, melt butter over medium heat. Add onions and cook 5–7 minutes until soft. Stir in flour, salt, pepper, and celery seed. Cook for 2 minutes.
- Add broth & milk: Gradually whisk in liquids. Simmer until thickened (5–10 minutes). Remove from heat.
- Assemble pie: Line pie dish with one crust. Add chicken and veggie mix. Pour sauce over. Cover with second crust, seal edges, and cut small slits in top.
- Bake 30–35 minutes until golden and bubbly.
- Rest 10 minutes before serving to let the filling set.
📋 Recipe Details
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 6
🍽️ Nutrition Facts (Per Serving)
- Calories: ~450
- Protein: 28g
- Carbohydrates: 28g
- Fat: 24g
- Fiber: 3g
- Sugar: 4g
- Note: Approximate values.
💡 Tips & Variations
- Use rotisserie chicken for quicker prep
- Gluten-free? Use GF flour and crusts
- Add herbs like thyme or rosemary to the sauce for extra depth
- Individual portions? Bake in ramekins for personalized pot pies
- Crispy bottom crust tip: Brush base with egg white before filling
❓ FAQs
Can I freeze this before baking?
Yes! Assemble and freeze for up to 2 months. Bake from frozen at 375°F for 45–55 minutes.
Can I use puff pastry or biscuits?
Absolutely! Puff pastry adds a flaky touch, while biscuit dough gives it a southern twist.
How do I keep the bottom crust from getting soggy?
Pre-cook filling well and add steam vents. Brushing the bottom crust with egg white helps too.
Classic Chicken Pot Pie
Equipment
- Saucepan
- – Pie dish
- Whisk
- – Knife
Ingredients
- **Chicken & Veggies**
- – 1 lb chicken breast cubed
- – 1 cup sliced carrots
- – 1 cup frozen peas
- – ½ cup sliced celery
- **Sauce**
- – ⅓ cup butter
- – ⅓ cup chopped onion
- – ⅓ cup all-purpose flour
- – ½ tsp salt
- – ¼ tsp black pepper
- – ¼ tsp celery seed
- – 1¾ cups chicken broth
- – ⅔ cup milk
- **Crust**
- – 2 unbaked 9-inch pie crusts
Instructions
- Preheat oven to 425°F.
- Boil chicken, carrots, peas, celery for 15 minutes. Drain and set aside.
- Melt butter in a pan, sauté onion until soft. Add flour and seasonings. Cook 2 minutes.
- Whisk in broth and milk. Simmer until thickened, 5–10 minutes.
- Line pie pan with crust. Add chicken/veggie mix. Pour sauce over.
- Cover with second crust. Seal, slit top.
- Bake 30–35 minutes. Let rest 10 minutes before serving.
Notes
– Brush bottom crust with egg white for crispier texture.
– Freeze assembled pies for later baking.
🧾 Conclusion
Classic chicken pot pie brings warmth and nostalgia to any table. Its creamy filling, crisp crust, and hearty ingredients make it a timeless favorite—ideal for both everyday meals and special occasions. Once you try this from-scratch version, it’ll be a go-to recipe in your home.