This homemade Chicken Pot Pie is a classic chicken pot pie with vegetables and a creamy filling. A store bought crust makes this come together fast for a weeknight meal.
I’ve had many Chicken Pot Pie recipes but this one is a tried and true favorite.
CHICKEN POT PIE
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.
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.
I use a few shortcuts like frozen veggies and store bought pie crust but there are no cream of anything soups in this. 
This Chicken Pot Pie is one of my family’s favorites.
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.
Chicken Pot Pie
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Course:
Main Course
Cuisine:
American
Servings: 8 servings
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'm Christy Denney, The Girl Who Ate Everything. I can't be left alone with a warm cinnamon roll or chocolate chip cookie. 
What a yummy dish. I love the photo. I’ve never made chicken pot pie, so I must try out this recipe.
Yum, that looks delish!
Katie xox
I made a modified version of this recipe a month or so ago and it was the best chicken pot pie I had ever eaten! For the filling I used a bag of frozen mixed veggies and I also added potatoes as well. I added a cube of chicken bouillon also and the sauce was so flavorful and amazing! I have been meaning to make this again ever since and your post has given me the push to do just that!
I just made this tonight and it was wonderful!! Thanks for posting!
Christy, it’s Deanna! I just wanted to tell you that I made this last night and got wonderful reviews from the family….. It was so incredibly YUMMY!! I’m really excited to try more of these recipes, they all look soo good!
Luv, Dee
just made this and it is sooooooooo good! and so filling!
I’ve been making this same recipe (from Allrecipes.com) for a year now. It is SO good. The first time my husband tired it he said, “Wow….WOW, this is like a symphony in my mouth…flavored to perfection”. That means a lot coming from a conductor!
Made this last night – sooooo good! The filling/sauce is delicious. I took @Amy Kelly’s advice and added a boullion cube and red skinned potatoes. I also used a ready-made bottom crust and put Bisquick biscuits on top. Next time, I’ll skip the bottom crust and just go for the Bisquick because I wanted more of that great filling! Good news: I have lots of filling left over so it’s in the freezer and will be perfect for a cold day…will be getting a lot of those soon in Columbus, Ohio!
am thinking this would be a great recipe to use with left over turkey after Thanksgiving… please let me know your thoughts on that idea! your pics are wonderful…
@carrie,
I think this would be absolutely perfect with leftover turkey!
Christy
i made it with leftover turkey from Thanx and also added potatoes to it! it was the best pot pie and first pot pie i’ve ever made. THANKS!!!!!!!!!!
@Carrie,
So glad you liked it! Makes me want to make it right now…
Christy
I made this pot pie last night for my mom…chicken pot pie is her favorite meal and she’s been making her mother’s recipe for years, but she said this was better! She loved it and I did too. I think boiling the chicken and veggies in the chicken stock gives it a lot of flavor that’s not always there. Thanks, Christy! Your site NEVER fails me!
I made this last night for a dinner party, and it was wonderful!!!! I have leftovers that Im gonna freeze so we can enjoy this again in a few weeks!!!
I made this tonight, and my husband said it was better than his Mom’s!! He has never said that before. I was not fortunate enough to meet his mother, she passed before we met. My husband & others always brag about what a great cook she was. I used fresh carrots, because he does not like frozen, and added a potato. Thanks for the recipe!
HI! This is the best chicken pot pie I have ever made. I wanted to let you know that I also recommended it on my blog to my readers for them to try. http://mamaknowszest.wordpress.com/
Kindly,
Christina
Oh I love pot pie & will definitely have to try this!! I am not a fan of peas whatsoever, so I’ll probably substitute with some broccoli. I’m thinking some cubed potato would be nice as well. When would you suggest I add these two??
@Rose,
I would add cubed potato when you add the celery and carrots. The broccoli I’m not sure. Probably you could add it later so it’s not mushy.
What brand of pie crust do you use?
@Becca,
I used Pillsbury pie crust. Good luck!
Thank you! I’ll be trying it out this week. 🙂
Do you have any tips for freezing pies? Would live to stock my freezer with a few for quick/healthy dinners! 🙂
@Rena,
To be honest I do not freeze many things and am not familiar with the best way to freeze pies. I would think just to make sure you wrap it in plastic wrap and then in foil.
Just got done making this for dinner tonite and it looks awesome! cant wait to pop it in the oven later and have my first piece! 🙂
Looks great.. do you think it would freeze well? Im trying to stock the freezer for a baby.
Hi I’m a new cook so excuse this possibly naive question. Do you add the chicken raw to boil?
@Anonymous,
Not naive. I add the chicken raw to boil…
Great recipe! My family loved it… all your recipes look amazing! Please add more!
This dish is wonderful. I made it a few weeks ago and will be making it again this week. One tip: Don’t use the Great Value (Wal Mart) brand crust. It is sweetened, and not good for a savory dish.
i use canned mixed veggies and then add cream of chicken soup. so easy and delish. After i cook chicken (just brown it on the stove) i chop up in soup and veggie mixture and then add to pie pan. I also use the pre-prepared crust. I don’t do a bottom crust because i think it soaks up alot of the yummy broth. It is delicious and super easy
Can somebody plz tell me the recipe for the pie crust Coz a readymade crust is not available here.
@Anonymous,
Everyone told me that this is the recipe I should be using by Pioneer Woman:
http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/
Thanks so much for this recipe – my hubby loves chicken pot pie & this is his favorite! I tweak it slightly by adding 2 chicken bullion cubes, 1/2 tsp pepper & potatoes! However the original recipe is fabulous as is!!! Thanks again, it’s now a weekly dish my husband begs for 🙂
This is probably a stupid question but is the chicken raw when you put it in a pan with the peas, etc to boil? I’m assuming so. I have a hard time cooking meats for some reason…..completely clueless!
In my experience with making this (and I’ve probably made it about 15 times since I first saw on this site!) is that I cook the chicken in a pan, and while that is going I put the veggies sepereate, so when the chicken is just about done I put everything all together. I find that it just takes too long for the chicken to cook when boiling in the pot.
*and I just gotta say… This IS the absolute BEST Chicken Pot Pie I have EVER had…. my whole family loves this!*
@Anonymous,
A totally valid question. I put the raw chicken in to boil with the peas.
Will make this today. Looks delicious!
This was my first time making Chicken Pot Pie without “Cream of…” soups as my base. I will NEVER go back. This was delicious! The entire family loved it! 🙂
I thank u so much for this recipe…..my hubby love love love loves this….I get so many thank you darlings when I make it and more when I make enuf for leftovers which w 3 kids takes a triple recipe!!!! Thank you!!!!
Delicious! First time making pot pie and it’s fantastic.
This may be a dumb question, but should I reserve 3/4 cup of broth or 1&3/4???
Not a dumb question! It’s 1 cup plus 3/4 cup. Does that help?
my husband is real picky so I will probably try it with hamburger or beef stew meat and I am sure it will taste just as good. It can be real hard when you have a picky eater to cook for. But some how I have managed. I have learned how to switch ingredients around or just not tell him what some of the ingredients are to get him to eat. Ha Ha!!!
I’ve never attempted a pot pie before… but… it is boiling away as I type… just a few more steps and about 45 more minutes and I will know whether this was a flop or a success… but just from the smell of it right now, I’m betting on a huge success! For those of you who added potatoes, about how many did you do? I will definitely want to try that next time! 🙂 thanks!!
Just made it again and it was great like always!
I’m making this tonight and I was just wondering how many it serves? I have 4 adults and a toddler will there be enough?
Yes,
I think there will be plenty.
Can this be frozen?
I haven’t tried but I think you could!
My mom made this for me as a “welcome home” dinner – ’cause chicken pot pie is my FAVORITE – and it was such a hit I literally ate like half of it. We’ve been playing around with different chicken pie recipes for years, but we never could get the right “goo” to veg to chicken ratio. This one had it. It’s also great that the “goo,” as I call it, was homemade and not from a can. We’ll definitely be making it again, however, next time we’ll probably double the recipe and cook in a 9 x 13. THANKS!
I’m so glad you agree!
What a great version of such a classic dish.
It’s one of our favorites.
What pan size would you suggest if I don’t have a deep dish pie plate?
You might be able to fit it in a 9×9 square pan but probably have better luck with an 11×7 pan.
I found this a little long on broth and sauce. Other amounts were okay through. Added tarragon chives and rosemary.
If you cook the sauce long enough it should be thick.
I have made this recipe twice and it is so yummy! I did add Old Bay seasoning to my chicken and red pepper flakes, parsley, and a little oregano to the cream sauce filling to kick it up a notch. Definitely my go to recipe for Chicken Pot Pie!
Yay!! Thank you!
My family loves your recipes Each one I make gets my usual “it was ok” up to a “this is great”. Which is quite the leap for my hard to please men!
Chicken pot pie is one of our favs and we’d like to make it as a care package for some friends who just had a baby. Can it be frozen?
Any other recipes you’d recommend for a new baby family!!
I have not tried freezing this but I’m sure you could. You would have to cover it when rebaking so that it doesn’t brown too much. I like doing pastas because if they have other children that’s usually a winner.
I like these: https://www.the-girl-who-ate-everything.com/2015/02/pizza-stuffed-shells.html
https://www.the-girl-who-ate-everything.com/2010/03/baked-ziti.html
https://www.the-girl-who-ate-everything.com/2010/09/chicken-and-spinach-stuffed-shells.html
Could this be prepped the day before or in the morning then cooked later?
Sure! I don’t see why not!
I figured it is time to add a comment since I have made this at least 10x in the past few months. This is my husband’s FAVORITE THING I HAVE EVER MADE. We both adore it. We have it at least twice a month, but it will probably start being once a week, it is that good. (It’s in the oven right now). Thank you!!!!
I love, love, love hearing that. Thank you!
Just made this with some slight modifications…I added a chicken boullion cube, potatoes and corn. I left the celery out…I also added just a touch of half and half with the milk to thicken it up a bit. It tasted AMAZING! Really loved it. It was a great tip to bake the bottom crust for a few mins to avoid soggy-ness. It was crisp and perfect. I found that this recipe actually made us two 9 inch pies… which was great because now we have lunches. That could just be because i added some extra ingredients and chicken though. This recipe is a kepeer!
Oh thank you! I agree there is a lot of filling so you could definitely stretch it out if you like.
Lost my old recipe, that was a family favorite. Just made this….sooooo yummy!! Didn’t change a thing….we have new family comfort food…thank you!
Oh yay!!!
My husband said he’s ate a lot of chicken pot pies, this is the best one by far!!! I agree, we love it!!
Oh my! I love hearing that.
This is my go-to-recipe when it comes to chicken pot pie – it is outstanding, tastes fantastic and such great comfort food. I’ve made it several times, all according to this recipe, and everyone loves it. Thanks!
/David, from Sweden
Thank you David!!!
Really good southern dish!
Here are a few edits:
Make stock: 2 carrots, 1 onion quartered, 2 celery stocks, pinch (or 2) of celery salt, small whole chicken or 2 leg quarters
Once cooked, remove chicken & debone.
Reserve 1 3/4 cups of stock
Cook onions & celery as directed (added 2 large garlice cloves, minched)
Add peas, carrots, chicken, and stock. Let marry for 10-15 min
Add flour, spices, milk (add more flour to thinken if needed)
Everything else was by recipe.
Try 1/2 cup of shredded sharp cheddar in with pie mix if your feeling fancy 😉
Thanks for your tips!
This is my go-to recipe now for chicken pot pie. I’ve made it 4 times, and my family loves it. 2 things I usually add- 1 tablespoon of fresh chopped Italian parsley, and 1/2 teaspoon of curry powder. I have made this recipe with leftover turkey, too. Delicious!
Ooh parsley would be great!
Hi I’m in the process of assembling this dish right now and I wonder if I should grease the pie pan with butter or Pam or nothing?? Please help!!??
Pie crusts have enough butter that you shouldn’t have to grease but you can if you want to be sure.
I have made this for my mother and daughter. They love this chicken pot pie
It’s one of my faves.
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 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
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 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!
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