Chicken Pot Pie

There’s just something about a warm Chicken Pot Pie that feels like a hug. The flaky crust, creamy filling, and tender chicken make every bite cozy. It’s the kind of meal that brings everyone to the table.

I remember making this on a rainy evening when I wanted something hearty. I tossed in some veggies, poured in the sauce, and watched it bubble up golden and perfect. It smelled so good, I could hardly wait for it to cool.

This recipe is simple and comforting, just how homemade food should be. You can use leftover chicken or make it from scratch—it always turns out delicious. Let’s make one together tonight.

Why You’ll Love This Chicken Pot Pie Recipe

• Ultimate Comfort Food: This recipe has all the feel-good qualities you expect from a classic. Rich, creamy filling wrapped in a perfectly golden pie crust is pure bliss.
• Classic Flavors: A medley of tender chicken, veggies, and creamy sauce that hits all the right notes.
• Easy to Make: It might seem complicated, but once you get the hang of it, it’s straightforward with just a few simple steps.
• Customizable: Feel free to mix and match vegetables or use pre-cooked chicken or rotisserie chicken for an even quicker option!
• Perfect for Meal Prep: Whether you’re feeding the whole family or looking to make something ahead, Chicken Pot Pie stores well and can be reheated for easy meals later in the week.

Required Kitchen Tools

Before we get started, make sure you have these kitchen tools on hand:

• Pie Dish: 9-inch round pie dish for a classic Chicken Pot Pie.
• Large Skillet: For cooking the chicken and vegetables.
• Rolling Pin: If you’re rolling out your own pie crust.
• Measuring Cups and Spoons: For accurate measurements of ingredients.
• Mixing Bowl: For combining the sauce and filling.
• Whisk: To ensure your roux comes together smoothly without clumps.

Ingredients

Here’s what you’ll need to make the perfect Chicken Pot Pie:

• 1 pound skinless, boneless chicken breast halves (cubed): This is the protein-packed base for the filling. You can also use chicken thighs for a richer flavor.
• 1 cup sliced carrots: These bring a natural sweetness and vibrant color to the filling.
• 1 cup frozen green peas: Frozen peas are an excellent choice since they maintain their texture and color after cooking.
• ½ cup sliced celery: Adds crunch and a mild, aromatic flavor.
• ⅓ cup butter: This is the foundation for making a smooth, creamy sauce.
• ⅓ cup chopped onion: A staple in most savory pies, onion adds depth to the flavor profile.
• ⅓ cup all-purpose flour: For thickening the filling.
• ½ teaspoon salt: To enhance all the flavors.
• ¼ teaspoon black pepper: Adds a bit of spice and balances the creaminess.
• ¼ teaspoon celery seed: A hint of this spice elevates the earthy flavors.
• 1 ¾ cups chicken broth: Chicken broth is the key liquid that helps form the sauce.
• ⅔ cup milk: The milk creates a creamy, smooth sauce to coat the chicken and vegetables.
• 2 (9-inch) unbaked pie crusts: These form the top and bottom of the pot pie. You can use store-bought or homemade pie crusts, depending on your preference.

Variations for Chicken Pot Pie

• Use Rotisserie Chicken: For a quicker version, you can substitute pre-cooked rotisserie chicken for the cubed chicken breasts. It saves time and still results in a delicious pie!
• Vegetable Swap: You can replace the peas, carrots, or celery with other veggies like corn, green beans, or mushrooms for a different flavor profile.
• Cream Cheese Addition: For a creamier filling, you can add 4 oz of softened cream cheese to the mixture to enhance richness.
• Use Herb-Infused Butter: Consider using garlic or rosemary butter for a more fragrant and flavorful crust.
• Make It Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend, and use gluten-free pie crusts.

Step-by-Step Instructions for Chicken Pot Pie

1. Cook the Chicken and Vegetables

Start by heating a large skillet over medium-high heat. Add the cubed chicken and cook it until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set it aside.

In the same skillet, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for 3-4 minutes, stirring occasionally until the vegetables begin to soften.

2. Make the Roux

Once the vegetables are tender, sprinkle the flour over the mixture and stir well. This is called the “roux,” and it will help thicken the sauce. Continue cooking the roux for 2 minutes, stirring constantly to avoid any lumps.

3. Add Liquids to Create the Sauce

Slowly pour in the chicken broth and milk while continuously stirring to prevent clumping. Keep stirring until the sauce thickens and becomes creamy. This should take about 5 minutes. Season the sauce with salt, pepper, and celery seed for added flavor.

4. Add the Chicken and Peas

Return the cooked chicken to the skillet, and stir in the frozen peas. Let everything simmer for an additional 2-3 minutes to ensure it’s all heated through and evenly combined.

5. Assemble the Chicken Pot Pie

Preheat your oven to 425°F (220°C). Roll out one pie crust and line the bottom of your 9-inch pie dish. Press it gently into the dish, making sure there are no air pockets.

Pour the chicken and vegetable mixture into the pie crust, spreading it evenly. Roll out the second pie crust and place it over the top of the filling. Trim any excess dough and pinch the edges together to seal the pie. You can use a fork to crimp the edges or fold them over for a rustic look.

6. Add Vents and Bake

Cut a few small slits in the top of the pie to allow steam to escape while baking. This helps prevent the filling from bubbling over. Place the pie on a baking sheet to catch any drips and bake for 35-40 minutes, or until the crust is golden brown.

7. Let the Pie Rest

Once the pie is done baking, remove it from the oven and let it rest for 10-15 minutes. This allows the filling to set and makes slicing easier.

Serving and Decoration

Chicken Pot Pie is as comforting as it is delicious, and it pairs well with a variety of side dishes:

• Green Salad: A crisp green salad with a simple vinaigrette provides a refreshing contrast to the richness of the pie.
• Garlic Bread: Serve with warm, buttered garlic bread for dipping into the creamy filling.
• Roasted Vegetables: Roasted potatoes, Brussels sprouts, or asparagus make the perfect side dish for this hearty meal.
• Mashed Potatoes: If you’re craving extra carbs, mashed potatoes on the side never hurt anyone.

Storing Chicken Pot Pie

• Leftover Pie: Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, simply place slices in the microwave or reheat in the oven at 350°F (175°C) until warmed through.
• Freezing: You can also freeze the pie before baking. Assemble the pie, cover tightly with plastic wrap, and freeze for up to 3 months. When ready to bake, remove it from the freezer and bake at 425°F (220°C) for 45-50 minutes, or until the crust is golden and the filling is bubbling.

Nutrition Information

Nutrient	Amount (per serving)
Calories	500 kcal
Protein	35g
Carbohydrates	40g
Fat	25g
Saturated Fat	10g
Fiber	3g
Sodium	600mg
Cholesterol	75mg

Conclusion

Chicken Pot Pie is a comforting, classic recipe that brings all the flavors you love into one delicious dish. Whether you’re feeding your family on a chilly evening or impressing guests at a dinner party, this pie will be a hit. With its creamy filling, tender chicken, and flaky crust, Chicken Pot Pie is the epitome of cozy comfort food. Give this recipe a try, and I guarantee it’ll become a family favorite in no time!

Chicken Pot Pie FAQs

Can I use pre-cooked chicken for this recipe?

Yes, rotisserie chicken or leftover chicken is a great time-saving option. Just shred or cube it and add it to the filling mixture.

How can I make the crust more flavorful?

Consider adding a pinch of herbs like thyme or rosemary to the pie crust for an extra layer of flavor.

Can I make this dish ahead of time?

Absolutely! You can assemble the Chicken Pot Pie and refrigerate it for up to 24 hours before baking. Alternatively, freeze it for later use.

Can I make this recipe dairy-free?

Yes, you can use dairy-free butter and a plant-based milk (like almond or coconut milk) to make this recipe dairy-free.

How do I prevent the pie crust from getting soggy?

Make sure to bake the pie in a preheated oven, and if you’re freezing the pie, bake it directly from frozen for the crispiest crust.