Chicken Pot Pie Recipe
Chicken Pot Pie is a classic homemade chicken pot pie recipe with vegetables and a creamy filling without cream of anything soup. A store bought crust makes this come together fast for a weeknight meal. I’ve had many versions of this recipe but this one is the best and is a tried and true favorite.
CHICKEN POT PIE RECIPE
June is the rainy season in Florida. It rains everyday for at least a half hour. I remember the first time I made this pie we had just gone with our realtor to look at houses and we were absolutely poured on. We ended up finding our very first home that day. Then we came home and ate this in our tiny apartment.
This is comfort food at its best. I love to make comfort food when it’s gloomy and rainy outside. My kids love this meal. I love this meal. I could eat the whole pie by myself. It is a little work to make but you can taste the love in it.
HOW TO MAKE CHICKEN POT PIE
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Preheat oven to 425 degrees F (220 degrees C.)
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Place one of the crusts in the bottom of a deep dish pie pan and prick with a fork. I like to slightly bake the bottom crust before filling the pie so it isn’t soggy. Just bake for 5-6 minutes at 425 degrees.
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In a large pot, combine the raw chicken, carrots, peas, celery. Add the carton of chicken broth to cover and boil for 15 minutes. Remove from heat, drain into a bowl (reserving 1 3/4 cups chicken broth for filling) and set aside chicken mixture.
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In the saucepan over medium heat, add the onions and cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture in a large pot or bowl (I use the pot that I boiled the chicken in). Here you can add more chicken broth if you like depending how runny you want your filling.
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Place the chicken filling on top of the bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
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Bake in the preheated oven for 25 to 30 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
I use a few shortcuts like frozen veggies and store bought pie crust but there are no cream of anything soups in this.
All ready to bake! Make sure you cut slits in the top of the pie crust to let the steam escape.
WHAT MAKES A GOOD CHICKEN POT PIE?
A good chicken pot pie has the perfect filling to vegetable ratio. You don’t want it too runny or too thick.
I think the celery seed is the secret ingredient here because it gives it that flavor that nothing else can replace.
For another version, try this beef pot pie!
CAN YOU FREEZE CHICKEN POT PIE?
Yes. This is a chicken recipe that freezes well. To cook either bake from frozen or thaw and then bake.
WHAT TO SERVE WITH CHICKEN POT PIE?
I like to serve this with a green salad and some garlic bread or cheddar biscuits.
OTHER CHICKEN RECIPES
- Chicken and Cheese Quesadilla Pie
- One-Pan Cheesy Chicken, Broccoli, and Rice
- Chicken Pot Pie Soup
- Baked Chicken Chimichangas
- Creamy Chicken Noodle Skillet
- Homemade Chicken Noodle Soup
- Chicken in Basil Cream Sauce
- One-Pan Chicken Fajita Rice
- Chicken Parmesan Roll-Ups
Chicken Pot Pie
This homemade Chicken Pot Pie is a classic chicken pot pie with vegetables and a creamy filling without cream of anything soup. A store bought crust makes this come together fast for a weeknight meal.
Ingredients
- 1 pound skinless, boneless chicken breast halves - cubed
- 1 (16 ounce) bag frozen carrots and peas
- 1/2 cup sliced celery
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 32 oz carton chicken broth for boiling (reserve 1 3/4 cups chicken broth for sauce)
- 2/3 cup milk
- 2 (9-inch) unbaked pie crusts
Instructions
-
Preheat oven to 425 degrees F (220 degrees C.)
-
Place one of the crusts in the bottom of a deep dish pie pan and prick with a fork. I like to slightly bake the bottom crust before filling the pie so it isn't soggy. Just bake for 5-6 minutes at 425 degrees.
-
In a large pot, combine the raw chicken, carrots, peas, celery. Add the carton of chicken broth to cover and boil for 15 minutes. Remove from heat, drain into a bowl (reserving 1 3/4 cups chicken broth for filling) and set aside chicken mixture.
-
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture in a large pot or bowl (I use the pot that I boiled the chicken in). Here you can add more chicken broth if you like depending how runny you want your filling.
-
Place the chicken filling on top of the bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
-
Bake in the preheated oven for 25 to 30 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Recipe Notes
Source: adapted from Allrecipes
I would like to make this, but I’m wanting to add potatoes. Would I mess the whole recipe up if I did that?
I added a can of mixed veggies that had potatoes in it, was really good!
Thank you!
Of course not! It would be great!
Can this be made without crust then just put refrigerator rolls on top and bake
Sure! You can definitely do that.
I only had peas in a can and fresh carrots. I boiled the carrots first for 10 mins, then added celery for about 10 minutes longer. Had to substitute almond milk (shelter in place) and also used celery salt because I had no seed. Turned out beautiful! I used a little less broth in the butter/flour roux. Oh, and added the peas and chopped rotisserie chicken just before putting the mixture in the pie shell.
Thank you for sharing! With all those mods it still came out great🤗
Great to hear. Stay safe!!!
The BEST.
This is a tried and true recipe.
Love it. Great with holiday leftover turkey, and I love the shortcuts like a rotisserie chicken, frozen vegetables, preprepped pie crust, etc. Thanks!
I’m so glad you approve! I love it too!
I raise my own chickens and it is difficult to use raw chicken because I have them dressed as quartered, bone-in birds. Do you think it would be ok to use a pound of chicken that I have already cooked in a Crockpot? Thank you!
Yes, absolutely!
I want to make a couple of these to keep in the freezer for postpartum meals. How should I adjust the cooking temp & time when reheating?
I would just reheat at 350 for about 20 minutes and make sure it’s covered so it doesn’t brown any more.
This was excellent, only thing I changed was I used chicken fat and ghee, celery salt instead of seed and salt cause I didn’t have seed.
Everyone loved it.
Thanks
So glad you liked it!
Excellent recipe but as others said a little bland. I did add more salt and pepper but additional spices will only make it better.
Thanks for your input.
Do you think I could make the filling earlier in the day and then bake? Would I need to adjust the baking time?
Do you think I could make the filling earlier in the day and then bake? Would I need to adjust the baking time?
I love this. Came out very good
Thanks!!! I think your right about the celery seed. My husband liked it and hes fussy, so thanks so much
This recipe is excellent! I added potatoes too and it still came out wonderful. Thank you for posting!
So glad you loved it.
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I was looking for a simpler recipe for Chicken Pot Pie, because it’s one of our 1 1/2 year old Granddaughter’s favorite thing to eat. I am very pleased with the results. The gravy was nice and thick. My other recipe used fresh vegetables, which was a pain to dice. Using the frozen peas and carrots was great. Thank you for sharing this recipe. I will pin it and use it often.
I did substitute half and half for the milk… I didn’t have any milk. And I beat an egg white and did a wash over the top. I didn’t take the time to bake the bottom crust, and it was a bit soggy, but not too bad.
Thank you!
This is a very good Chicken Pot Pie!! I do not want to buy anymore store bought after fixing this !! Thank you for the great recipe!
You’re welcome! A bit of work but worth it.
I made this for my fiance at the time because he asked for “homemade” chicken pot pie. He absolutely loves this meal. I made it for my family later who also rave about it. I made it for my mother-in-law when she came to visit last week and she thought it was incredible and I had to share the recipe! This is so good! This is one of my ultimate comfort food favorites!
My only problem I have with it is that my bottom pie crust always shrinks when I pre-bake it. Do you have a solution for that?
If baking the pie in a pie pan, you can cook the bottom crust on the upside down pie pan. Just make sure none is touching the rack, because it would burn. I want to say you bake it for about ten minutes. Take the upside down pan out of the oven, let cool for five minutes, then carefully turn the pan right side up and hold the pie crust with your other hand. Slip the pie crust inside the pie pan and fill as directed
If I made this earlier in the day what would be the recommended temperature and time to reheat for dinner?
I would reheat at 350 for 10-15 minutes.
I have made this for my mother and daughter. They love this chicken pot pie
It’s one of my faves.