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)

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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