This homemade chicken pot pie is the ultimate comfort food. With tender chunks of chicken, a medley of hearty vegetables, and a rich, creamy sauce, all tucked beneath a golden, flaky crust, it’s sure to become a family favorite. Whether you’re making it for a cozy weeknight dinner or to impress guests, this classic dish never fails to satisfy.
Why You’ll Love This Recipe:
- Comforting and Hearty: Perfect for cold days or when you’re craving something wholesome.
- Customizable: You can easily swap vegetables based on what you have on hand.
- Simple Ingredients: Basic pantry staples come together for a delicious homemade pie.
- Make-Ahead Friendly: Prepare in advance and bake when ready for a quick meal.
Ingredients You’ll Need:
- 1 pound boneless, skinless chicken breast, cubed
- 1 cup carrots, sliced
- 1 cup frozen peas
- 1 cup celery, chopped
- 1 cup onion, chopped
- ⅓ cup butter
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 1¾ cups chicken broth
- ⅔ cup milk
- 2 unbaked pie crusts (9-inch, store-bought or homemade)
How to Make Classic Chicken Pot Pie:
Step-by-Step Instructions:
- Preheat the Oven
Preheat your oven to 425°F (220°C) to ensure it’s ready when your pie is assembled. - Cook the Chicken and Vegetables
In a medium saucepan, combine the cubed chicken, sliced carrots, peas, and chopped celery. Cover with water and bring to a boil. Cook for about 15 minutes, or until the chicken is cooked through and the vegetables are tender. Drain and set the mixture aside. - Prepare the Creamy Sauce
In a large skillet, melt the butter over medium heat. Add the chopped onions and cook until they become soft and translucent, about 3-4 minutes. Stir in the flour, salt, pepper, and celery seed, creating a roux. Cook for about 1 minute, stirring constantly.
Gradually whisk in the chicken broth and milk. Continue cooking, stirring frequently, until the mixture thickens and becomes creamy, about 5-7 minutes. Remove from heat. - Assemble the Pie
Roll out your first pie crust and line a 9-inch pie dish with it. Spoon the chicken and vegetable mixture into the pie dish, spreading it evenly. Pour the creamy sauce over the top, making sure everything is well-covered.
Roll out the second pie crust and lay it over the filling. Seal the edges by crimping with a fork or your fingers, then cut small slits in the top to allow steam to escape while baking. - Bake the Pot Pie
Place the assembled pie in the preheated oven. Bake for 30-35 minutes, or until the top crust is golden brown and flaky. If the edges of the pie crust are browning too quickly, cover them with foil. - Cool and Serve
Remove the pie from the oven and allow it to cool for about 10 minutes before slicing. This helps the filling set and makes it easier to serve.
Helpful Tips:
- Add Extra Vegetables: You can add diced potatoes, mushrooms, or green beans for more variety and heartiness.
- Short on Time? Use a store-bought rotisserie chicken instead of boiling chicken breasts. Just shred and mix it with the cooked vegetables.
- Prevent Soggy Crusts: To avoid a soggy bottom crust, pre-bake it for about 5-7 minutes before adding the filling.
- Customizable Filling: Swap the chicken for turkey or add different vegetables depending on the season.
Recipe Details:
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Nut-Free
Notes:
- You can make the filling a day ahead and refrigerate it. When you’re ready to bake, just assemble the pie and pop it into the oven.
- Leftover pot pie can be frozen in an airtight container. Reheat in the oven for a quick meal later.
Frequently Asked Questions:
Can I make this pot pie in advance?
Yes! You can prepare the filling and even assemble the entire pie a day in advance. Store it in the refrigerator and bake it when you’re ready to serve.
What if I don’t have pie crusts?
No problem! You can use puff pastry as a top crust or even make a biscuit topping for a rustic alternative.
Can I freeze this chicken pot pie?
Absolutely. Assemble the pie, but don’t bake it. Wrap it tightly and freeze it. When ready to enjoy, bake from frozen at 375°F for about 50-60 minutes, or until golden and heated through.
How can I avoid a runny filling?
Ensure your sauce has thickened well before assembling the pie. If it’s still runny, cook it a bit longer until it reaches a thicker consistency.
Storage Instructions:
Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, bake it in the oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual slices, but the crust may lose its crispness.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Cheesy Chicken and Broccoli Casserole
- Chicken Alfredo Pot Pie
- Easy Shepherd’s Pie with Mashed Potatoes
Conclusion:
Classic chicken pot pie is a timeless dish that brings warmth and comfort to any meal. With its golden crust and savory filling, it’s the kind of recipe you’ll find yourself making again and again. Perfect for family dinners, leftovers, or a cozy weekend treat, this chicken pot pie will soon become one of your go-to meals. Enjoy!
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Classic Chicken Pot Pie
Description
This homemade chicken pot pie is the ultimate comfort food. With tender chunks of chicken, a medley of hearty vegetables, and a rich, creamy sauce, all tucked beneath a golden, flaky crust, it’s sure to become a family favorite. Whether you’re making it for a cozy weeknight dinner or to impress guests, this classic dish never fails to satisfy.
Ingredients
- 1 pound boneless, skinless chicken breast, cubed
- 1 cup carrots, sliced
- 1 cup frozen peas
- 1 cup celery, chopped
- 1 cup onion, chopped
- ⅓ cup butter
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 1¾ cups chicken broth
- ⅔ cup milk
- 2 unbaked pie crusts (9-inch, store-bought or homemade)
Instructions
- Preheat the Oven
Preheat your oven to 425°F (220°C) to ensure it’s ready when your pie is assembled. - Cook the Chicken and Vegetables
In a medium saucepan, combine the cubed chicken, sliced carrots, peas, and chopped celery. Cover with water and bring to a boil. Cook for about 15 minutes, or until the chicken is cooked through and the vegetables are tender. Drain and set the mixture aside. - Prepare the Creamy Sauce
In a large skillet, melt the butter over medium heat. Add the chopped onions and cook until they become soft and translucent, about 3-4 minutes. Stir in the flour, salt, pepper, and celery seed, creating a roux. Cook for about 1 minute, stirring constantly.
Gradually whisk in the chicken broth and milk. Continue cooking, stirring frequently, until the mixture thickens and becomes creamy, about 5-7 minutes. Remove from heat. - Assemble the Pie
Roll out your first pie crust and line a 9-inch pie dish with it. Spoon the chicken and vegetable mixture into the pie dish, spreading it evenly. Pour the creamy sauce over the top, making sure everything is well-covered.
Roll out the second pie crust and lay it over the filling. Seal the edges by crimping with a fork or your fingers, then cut small slits in the top to allow steam to escape while baking. - Bake the Pot Pie
Place the assembled pie in the preheated oven. Bake for 30-35 minutes, or until the top crust is golden brown and flaky. If the edges of the pie crust are browning too quickly, cover them with foil. - Cool and Serve
Remove the pie from the oven and allow it to cool for about 10 minutes before slicing. This helps the filling set and makes it easier to serve.
Notes
- You can make the filling a day ahead and refrigerate it. When you’re ready to bake, just assemble the pie and pop it into the oven.
- Leftover pot pie can be frozen in an airtight container. Reheat in the oven for a quick meal later.