When you think of comfort food, few dishes are as heartwarming as a Chicken Pot Pie. This savory pie combines tender chunks of chicken, hearty vegetables, and a rich, creamy sauce all wrapped in a flaky, golden crust. It’s a dish that feels like a warm hug on a plate, perfect for cozy nights or special family dinners.
Making a chicken pot pie at home might seem intimidating, but with this step-by-step recipe, you’ll see just how simple and rewarding it can be. Let’s dive in and bring this classic comfort food to your kitchen.
Why You’ll Love This Chicken Pot Pie Recipe
There are countless reasons to love chicken pot pie, but here are a few highlights:
- Classic Comfort Food: Warm, hearty, and filling, it’s a dish that satisfies every craving.
- Customizable: Add your favorite vegetables or seasonings to make it your own.
- Kid-Friendly: It’s a great way to sneak in veggies while keeping the little ones happy.
- Perfect for Any Occasion: Whether it’s a casual dinner or a holiday meal, chicken pot pie always feels special.
- Meal Prep-Friendly: You can make the filling ahead of time or freeze leftovers for an easy future meal.
Ingredients for Chicken Pot Pie
Here’s everything you’ll need to create this delicious dish:
Filling Ingredients
| Ingredient | Quantity | Notes |
| Skinless, boneless chicken breasts (cubed) | 1 pound | You can substitute with rotisserie chicken or thighs. |
| Sliced celery | ½ cup | Adds crunch and flavor. |
| Sliced carrots | 1 cup | Use fresh or frozen. |
| Frozen peas | 1 cup | No need to thaw. |
Creamy Sauce Ingredients
| Ingredient | Quantity | Notes |
| Butter | ⅓ cup | For the roux. |
| Onion (chopped) | ⅓ cup | Adds sweetness and depth. |
| All-purpose flour | ⅓ cup | Thickens the sauce. |
| Salt | ½ tsp | Enhances the flavors. |
| Black pepper | ¼ tsp | Adds a mild kick. |
| Celery seed | ¼ tsp | Optional, for extra flavor. |
| Chicken broth | 1¾ cups | Low-sodium preferred for better control of saltiness. |
| Milk | ⅔ cup | Adds creaminess. |
Crust
| Ingredient | Quantity | Notes |
| Unbaked pie crusts | 2 (9-inch) | Store-bought or homemade. |
Step-by-Step Instructions for Chicken Pot Pie Recipe
1. Preheat Your Oven
- Set your oven to 425°F (220°C).
- Place one of the pie crusts into a deep-dish pie pan and prick it lightly with a fork.
- Pre-bake the crust for 5 minutes to prevent it from becoming soggy later.
2. Prepare the Filling
- In a large pot, combine the cubed chicken, carrots, peas, and celery.
- Add enough water to cover the ingredients and boil for 15 minutes.
- Drain the mixture into a bowl and set it aside.
3. Make the Creamy Sauce
- In a medium saucepan, melt ⅓ cup of butter over medium heat.
- Sauté the chopped onions in the butter until soft and translucent, about 3–4 minutes.
- Stir in the flour, salt, pepper, and celery seed to create a roux. Cook for 1–2 minutes, stirring constantly.
- Slowly whisk in the chicken broth and milk, ensuring no lumps remain.
- Simmer over medium-low heat until the sauce thickens, about 5–7 minutes.
4. Combine the Filling and Sauce
- Pour the thickened sauce into the pot with the cooked chicken and vegetables.
- Mix well to ensure all the ingredients are evenly coated.
5. Assemble the Pie
- Spoon the chicken filling into the pre-baked bottom crust.
- Cover with the second pie crust, sealing the edges by pinching or crimping with a fork.
- Trim away any excess dough and cut small slits in the top crust to allow steam to escape.
6. Bake the Pie
- Place the pie on a baking sheet to catch any drips.
- Bake in the preheated oven for 25–30 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool for 10 minutes before slicing and serving.
Tips for a Perfect Chicken Pot Pie
- Pre-Bake the Bottom Crust: This prevents the crust from getting soggy.
- Use Cold Butter for Homemade Crusts: If you’re making your own pie dough, cold butter ensures a flakier texture.
- Don’t Overcook the Chicken: The chicken will finish cooking in the oven, so avoid over-boiling.
- Experiment with Veggies: Add mushrooms, green beans, or corn for variety.
- Let It Rest: Cooling the pie before serving helps the filling set and makes slicing easier.
Serving Suggestions for Chicken Pot Pie
While chicken pot pie is a complete meal on its own, pairing it with simple sides can elevate your dining experience:
- Green Salad: A crisp salad with a light vinaigrette balances the richness of the pie.
- Steamed Vegetables: Broccoli, green beans, or asparagus make excellent additions.
- Mashed Potatoes: For an extra-hearty meal, serve with creamy mashed potatoes.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (based on 8 servings):
| Nutrient | Amount |
| Calories | 400–450 |
| Protein | 25g |
| Carbohydrates | 30g |
| Fat | 20g |
| Fiber | 3g |
| Sodium | 600–700mg |
FAQs About Chicken Pot Pie Recipe
1. Can I use rotisserie chicken instead of raw chicken?
Yes! Rotisserie chicken is a great time-saver. Simply shred it and add it to the vegetable mixture before combining with the sauce.
2. Can I make this dish ahead of time?
Absolutely. You can prepare the filling up to a day in advance and refrigerate it. Assemble and bake the pie just before serving.
3. How do I store leftovers?
Store leftover pie in an airtight container in the refrigerator for up to 3 days.
4. Can I freeze chicken pot pie?
Yes! Assemble the pie but don’t bake it. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Bake from frozen at 400°F for about 45–50 minutes.
5. What can I use instead of pie crust?
You can top the pie with puff pastry, biscuits, or even mashed potatoes for a unique twist.
6. Can I make this gluten-free?
Yes! Use gluten-free pie crust and substitute the all-purpose flour with a gluten-free alternative.
Why You Should Try This Chicken Pot Pie Recipe
This classic recipe brings together everything you love about comfort food: hearty, nourishing ingredients and a homemade touch that warms both the body and soul. It’s a dish that’s perfect for sharing with loved ones, whether it’s a cozy family dinner or a special occasion.
Conclusion: Bake Your Chicken Pot Pie Today
With its flaky crust, creamy filling, and savory chicken and vegetables, this Chicken Pot Pie Recipe is guaranteed to become a staple in your kitchen. It’s easy to make, endlessly adaptable, and always satisfying.
Ready to give it a try? Gather your ingredients and bake this comforting classic tonight!
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Chicken Pot Pie Recipe: A Comfort Food Classic
- Total Time: 1 hour
- Yield: 6–8 servings
Description
Chicken Pot Pie is the ultimate comfort food—a flaky, golden crust filled with tender chicken, hearty vegetables, and a creamy sauce. Perfect for cozy nights or special family dinners, this recipe is easy to make and endlessly satisfying. Serve it on its own or pair it with a crisp salad or steamed vegetables for a meal that feels like a warm hug.
Ingredients
For the Filling:
- 1 pound boneless, skinless chicken breasts, cubed (or use rotisserie chicken)
- 1 cup sliced carrots (fresh or frozen)
- ½ cup sliced celery
- 1 cup frozen peas (no need to thaw)
For the Creamy Sauce:
- ⅓ cup butter
- ⅓ cup all-purpose flour
- ⅓ cup chopped onion
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed (optional)
- 1¾ cups low-sodium chicken broth
- ⅔ cup milk
For the Crust:
- 2 (9-inch) unbaked pie crusts (store-bought or homemade)
Instructions
- Preheat the Oven:
- Preheat your oven to 425°F (220°C).
- Place one pie crust in a deep-dish pie pan and prick lightly with a fork. Pre-bake the crust for 5 minutes to prevent sogginess.
- Cook the Filling Ingredients:
- In a large pot, combine the cubed chicken, carrots, celery, and peas.
- Add enough water to cover and bring to a boil. Cook for 15 minutes, then drain and set aside.
- Prepare the Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Add the chopped onions and sauté for 3–4 minutes until soft and translucent.
- Stir in the flour, salt, pepper, and celery seed to form a roux. Cook for 1–2 minutes, stirring constantly.
- Gradually whisk in the chicken broth and milk, ensuring there are no lumps.
- Simmer the sauce for 5–7 minutes, or until thickened.
- Combine Filling and Sauce:
- Add the cooked chicken and vegetables to the sauce. Stir to coat all ingredients evenly.
- Assemble the Pie:
- Pour the chicken and vegetable mixture into the pre-baked bottom crust.
- Place the second pie crust over the filling. Pinch or crimp the edges to seal and trim any excess dough.
- Cut small slits in the top crust to allow steam to escape.
- Bake the Pie:
- Place the pie on a baking sheet to catch any drips.
- Bake in the preheated oven for 25–30 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve:
- Let the pie cool for 10 minutes before slicing to allow the filling to set. Serve warm and enjoy!
Notes
- Pre-baking the bottom crust prevents it from becoming soggy.
- For homemade crusts, use cold butter for a flakier texture.
- Add variety to the filling by including mushrooms, corn, or green beans.
- Letting the pie rest before serving makes slicing easier.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
