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There is something truly comforting and soul-satisfying about a classic Chicken Pot Pie Recipe that makes it a beloved staple in home kitchens everywhere. This hearty pie is filled with tender chicken, vibrant vegetables, and a creamy, flavorful sauce all encased in a flaky golden crust. Whether you’re looking for a family dinner that feels like a warm hug or a dish that impresses without too much fuss, this Chicken Pot Pie Recipe delivers layers of taste and texture that will keep everyone coming back for more.

Ingredients You’ll Need

The magic behind this Chicken Pot Pie Recipe comes alive through simple, fresh ingredients that each play a key role in creating a perfect balance of flavor, texture, and color. You don’t need anything fancy, just wholesome staples that come together beautifully.

1 pound boneless, skinless chicken breasts: Diced into tender bite-sized pieces, this provides the hearty protein base.
1 cup diced carrots: Adds natural sweetness and bright orange color to the filling.
1 cup frozen peas: Brings a pop of green and a slight snap for freshness.
1/2 cup diced celery: Offers a subtle crunch and an aromatic depth to the mix.
1 cup diced potatoes: Gives the filling substance and a creamy texture when cooked.
1/3 cup chopped onion: Cooked down for sweetness and richness with a mild bite.
1/2 cup butter: Essential for creating a silky roux and adding richness to the sauce.
1/3 cup all-purpose flour: Thickens the sauce perfectly without being gummy.
1/2 teaspoon salt: Enhances all the natural flavors in the filling.
1/4 teaspoon black pepper: Adds a gentle heat that complements the creamy sauce.
1/4 teaspoon celery seed: Gives a subtle herbal note reminiscent of fresh celery.
1 3/4 cups chicken broth: The flavorful liquid base that ties the whole sauce together.
2/3 cup milk: Adds creaminess and smoothness to the filling.
2 (9 inch) unbaked pie crusts: The golden, flaky exterior that envelopes all those delicious ingredients.
1 egg, beaten: Used to brush the crust for a shiny, golden finish after baking.

How to Make Chicken Pot Pie Recipe

Step 1: Prepare the Filling Vegetables and Chicken

Start by bringing a pot of water to a boil, then add the diced chicken, carrots, peas, celery, and potatoes. Boil for about 15 minutes until everything is tender and cooked through. Drain the mixture carefully and set it aside. This step ensures your vegetables stay vibrant and your chicken stays juicy for the perfect filling texture.

Step 2: Make the Creamy Sauce

In a medium saucepan over medium heat, melt the butter and cook the chopped onions until they become soft and translucent, releasing their natural sweetness. Stir in the flour, salt, pepper, and celery seed to form a roux—the thickening base of your sauce. Gradually whisk in the chicken broth and milk, then let the mixture simmer gently over medium-low heat until it thickens to a luscious creaminess. Remove from heat and get ready to bring everything together.

Step 3: Assemble the Pie

Place one unbaked pie crust into your pie dish, then spread the chicken and vegetable mixture evenly across the bottom. Pour the hot creamy sauce over the top, making sure every bit is coated in that velvety goodness. Cover with the second pie crust, seal the edges tightly by pinching them together, and trim any extra dough for a neat finish. Don’t forget to cut small slits in the top crust to let the steam escape during baking, and brush the whole surface with the beaten egg for that irresistible golden shine.

Step 4: Bake to Perfection

Slide your assembled pie into a preheated oven at 425 degrees Fahrenheit (220 degrees Celsius) and bake for 30 to 35 minutes until the crust is beautifully golden and the filling bubbles happily inside. Let the pie cool slightly for about 10 minutes before serving to allow the filling to set—this step makes it easier to slice and enjoy every savory bite.

How to Serve Chicken Pot Pie Recipe

Garnishes

A sprinkle of fresh herbs like thyme or parsley atop the pie adds a burst of color and an herbal aroma that enhances the comforting flavors inside. For a touch of indulgence, a dollop of sour cream or a light drizzle of crème fraîche pairs wonderfully with each bite.

Side Dishes

While Chicken Pot Pie Recipe is a satisfying meal on its own, it pairs beautifully with crisp green salads featuring tangy vinaigrettes to balance the richness. Roasted vegetables or simple steamed greens make great accompaniments that add variety without stealing the spotlight from your star dish.

Creative Ways to Present

If you want to shake things up, try this recipe in individual ramekins for charming personal pot pies. Not only do they look adorable, but they also make portion control easy and serving a breeze at gatherings or cozy dinners.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, cover any leftover Chicken Pot Pie Recipe with foil or transfer it to an airtight container. Store it in the refrigerator for up to 3 days, where it will retain that delicious flavor and flaky crust with just a quick reheat.

Freezing

You can freeze the whole unbaked pie or leftover portions after baking. Wrap tightly in plastic wrap and foil to prevent freezer burn, and it will keep delicious for up to 2 months. Thaw overnight in the fridge before reheating or baking.

Reheating

Reheat in the oven at 350 degrees Fahrenheit until heated through and the crust regains its crispness. Avoid microwaving if possible to keep that flaky texture intact, but if you must, cover loosely and microwave in short intervals.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely! Using cooked rotisserie chicken can save time. Just shred or dice it and add it to the filling mixture after the vegetables are cooked.

Is it possible to make this Chicken Pot Pie Recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend, and choose gluten-free pie crusts or make your own to keep this comfort food gluten-free-friendly.

Can I add other vegetables to the filling?

Definitely! Feel free to toss in mushrooms, corn, or green beans depending on your favorite flavors or what’s in season. Just adjust cooking times accordingly.

How do I get the crust to stay flaky and not soggy?

The key is sealing the crust properly and letting the pie cool for a bit before slicing so the filling thickens. Also, avoid overfilling with too much liquid.

Can I make Chicken Pot Pie Recipe ahead of time and bake later?

Yes, you can assemble the pie and refrigerate it for up to 24 hours before baking. Just cover it tightly and adjust the baking time slightly if baking from cold.

Final Thoughts

This Chicken Pot Pie Recipe is truly a labor of love that rewards you with every comforting forkful. It’s a wonderful way to nourish yourself and those you care about with familiar flavors and homey goodness. I can’t wait for you to try it and make it a regular favorite in your kitchen as it has become in mine!

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Chicken Pot Pie Recipe

4.1 from 229 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x

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Description

Classic Chicken Pot Pie featuring tender diced chicken and a medley of vegetables in a creamy sauce, all encased in a flaky, golden pie crust. This comforting dish is perfect for a hearty family meal.

Ingredients

Scale

Filling

1 pound boneless, skinless chicken breasts, diced
1 cup diced carrots
1 cup frozen peas
1/2 cup diced celery
1 cup diced potatoes
1/3 cup chopped onion

Sauce

1/2 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

Pie Crust and Topping

2 (9 inch) unbaked pie crusts
1 egg, beaten

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Instructions

Preheat Oven: Preheat your oven to 425 degrees F (220 degrees C) to prepare for baking the pot pie.
Cook Filling Ingredients: In a saucepan, combine the diced chicken breasts, carrots, peas, celery, and potatoes. Add enough water to cover the ingredients and bring to a boil. Cook for 15 minutes or until the vegetables are tender and chicken is cooked through. Drain the mixture and set aside.
Prepare Sauce: In the same saucepan over medium heat, melt the butter. Add the chopped onions and cook until soft and translucent. Stir in the flour, salt, black pepper, and celery seed to create a roux. Slowly add chicken broth and milk, stirring continuously. Simmer over medium-low heat until the sauce thickens. Remove from heat.
Assemble Pie: Place the drained chicken and vegetable mixture into the bottom pie crust. Pour the hot sauce evenly over the filling. Cover with the top pie crust, seal the edges by pressing them together, and trim any excess dough. Cut several small slits in the top crust to allow steam to escape during baking. Brush the top crust evenly with the beaten egg to achieve a glossy golden finish.
Bake: Bake the assembled pot pie in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
Cool and Serve: Allow the pot pie to cool for 10 minutes before slicing and serving, ensuring the filling sets and is safe to eat.

Notes

Make sure to cut slits in the top crust to allow steam to escape and prevent sogginess.
For a richer sauce, you can substitute whole milk with cream or half-and-half.
Use fresh vegetables when possible for better flavor, but frozen peas work well.
You can use pre-cooked or rotisserie chicken to save time.
Letting the pie cool before serving helps the filling to thicken and avoids burns from hot filling.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: American