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 with slice cut out


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.
Chicken Pot Pie with slice cut out
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.
pie crust filled with carrots and peasI 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.
chicken pot pie with a slice cut out


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!


Yes. This is a chicken recipe that freezes well. To cook either bake from frozen or thaw and then bake.


4.59 from 17 votes

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.


  • 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


  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Chicken Pot Pie