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Classic Chicken Pot Pie

Enjoy a classic chicken pot pie filled with tender chicken, fresh vegetables, and a creamy sauce, all enveloped in a flaky crust. A comforting dish that evokes nostalgia.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breast, cubed Look for organic or free-range chicken for the best flavor.
  • 1 cup carrots, sliced Fresh is best, but you can use frozen in a pinch.
  • 1 cup frozen peas No need to thaw; they’ll warm up wonderfully in the pot pie.
  • 1 cup celery, chopped Adds a refreshing crunch—this is a must!
  • 1 cup onion, chopped Enhances the overall flavor, choose a sweet onion or variety based on preference.
  • 1/3 cup butter Using room temperature butter helps it melt more quickly.
  • 1/3 cup all-purpose flour For thickening the creamy filling.
  • 1/2 teaspoon salt Adjust based on taste, but start small.
  • 1/4 teaspoon black pepper Helps to elevate the flavors.
  • 1/4 teaspoon celery seed A little touch that reinforces the celery taste—don’t skip it if you can help it!
  • 1 3/4 cups chicken broth Homemade is ideal, but a good quality store-bought broth works just fine.
  • 2/3 cup milk Whole milk is preferred for creaminess, but low-fat can be used if desired.
  • 2 unbaked pie crusts (9-inch) store-bought or homemade A buttery flaky crust is recommended for that perfect bite.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). This ensures perfectly crisp pastry after baking!
  2. In a medium saucepan, combine your cubed chicken, sliced carrots, peas, and chopped celery. Cover with water; bring to a boil and cook for 15 minutes. Drain and set aside.
  3. In a large skillet, melt the butter over medium heat. Add the chopped onions and cook until soft, about 5 minutes. Then, stir in the flour, salt, pepper, and celery seed to create a roux. Cook for an additional minute, stirring continuously.
  4. Gradually whisk in the chicken broth and milk. Continue to cook until the mixture thickens and is bubbly—it should take about 5-7 minutes.
  5. In a large bowl, combine the cooked chicken and veggies with the creamy sauce. Mix well until everything is coated.
  6. Roll out one pie crust into a 9-inch pie dish, pouring the chicken mixture over it. Carefully unroll the second pie crust to cover the top. Seal the edges by crimping them with a fork or your fingers, and cut slits on the top for steam to escape.
  7. Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbly. Keep an eye on it to avoid over-browning.
  8. Allow the pot pie to cool for about 10 minutes before slicing. This allows the filling to set slightly and avoids a rush of hot liquid when you cut into it!

Notes

Using fresh, high-quality ingredients elevates the dish. Assemble the pot pie a day in advance and refrigerate, then just bake it when ready. Store leftovers covered in the fridge for up to 3 days or freeze assembled, uncooked pot pie for up to 3 months. To avoid a soggy crust, pre-bake the bottom crust for 10 minutes.