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chicken pot pie

Chicken Pot Pie

A comforting classic, this chicken pot pie has a flaky crust and creamy, veggie-packed filling. Perfect for family dinners or freezing ahead.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course dinner
Cuisine American
Servings 6
Calories 450 kcal

Equipment

  • Saucepan
  • - Pie dish (9-inch)
  • Whisk
  • - Mixing spoons
  • - Knife (for venting crust)

Ingredients
  

  • #### Chicken & Vegetables
  • - 1 lb chicken breast cubed
  • - 1 cup carrots sliced
  • - 1 cup green peas frozen
  • - ½ cup celery sliced
  • #### 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 9-inch unbaked pie crusts

Instructions
 

  • Preheat oven to 425°F (220°C).
  • Boil chicken, carrots, peas, and celery for 15 minutes. Drain and set aside.
  • In another pan, melt butter and cook onion 5–7 min.
  • Add flour, salt, pepper, celery seed. Stir 1–2 min.
  • Slowly whisk in broth and milk. Simmer 5–10 min until thick.
  • Place bottom crust in 9-inch dish. Add filling. Pour sauce on top.
  • Cover with top crust. Seal edges. Cut slits in top crust.
  • Bake 30–35 min or until golden brown. Let rest 10 min before serving.

Notes

- Use rotisserie chicken to save time
- Add herbs like thyme or rosemary for flavor
- Can be frozen before baking for up to 2 months
Keyword Chicken Pot Pie