There is something truly special about a warm, bubbling Chicken Pot Pie pulled straight from the oven. It is the kind of meal that feels like a hug from the inside out. The golden, flaky crust breaking open to reveal a creamy, savory filling is pure comfort.
If you thought making a Homemade Pot Pie from scratch was too complicated, I am here to change your mind. This straightforward Chicken Potpie Recipe is simple, satisfying, and so much better than anything you can buy at the store. Let’s make some magic together.
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Why You’ll Love This Recipe
First off, the flavor is incredible. We build layers of taste, starting with tender chicken and fresh vegetables, all swimming in a rich, creamy sauce. It is savory, hearty, and deeply satisfying.
The crust is just amazing. Using a homemade pie dough gives you that perfect buttery flakiness that makes every bite memorable. That beautiful golden brown top is what dreams are made of.
This recipe is also wonderfully customizable. You can swap out veggies based on what you have on hand. It is a fantastic way to use up leftover chicken, making it a budget friendly meal for the whole family.
Plus, it is a true one dish wonder. You have got your protein, vegetables, and carbs all in one beautiful pie. It makes for a complete meal that will have everyone asking for a second slice of this delicious Chicken Pot Pie.
Ingredients
Here is what you will need to gather to create this amazing comfort dish. Having everything ready to go makes the process so much smoother.
- 1 recipe Homemade pie dough, chilled (enough for a top and bottom crust)
- 1 pound boneless skinless chicken breasts
- 1/3 cup butter (75 g)
- 1/2 cup celery, sliced (50 g)
- 1/3 cup onion, chopped (45 g)
- 1/3 cup all purpose flour (40 g)
- 1/2 teaspoon salt (2.5 g)
- 1/4 teaspoon freshly ground black pepper (0.5 g)
- 1/4 teaspoon celery seed (0.5 g)
- 1/2 teaspoon garlic powder (1.5 g)
- 1 teaspoon chicken bouillon paste (or 1 bouillon cube)
- 1 cup milk (240 ml)
- 8 ounces frozen veggies (a mix of carrots, peas, green beans, and corn)
- 1 egg
- 1 tablespoon milk (15 ml)
Step By Step Instructions
Ready to get started on this classic Pot Pie Recipe? Let’s walk through it together. Just follow these simple steps for a perfect pie every time.
Step 1: Cook The Chicken
First things first, season your chicken with a little salt and pepper. Place the chicken breasts in a large saucepan and add enough water to cover them completely. Bring the water to a simmer.
Let it cook until the chicken is just cooked through. You do not want to overdo it! Remove the chicken to a plate and let it cool for a few minutes. Once cool, chop it into bite size pieces.
Now, do not throw out that water! That is liquid gold. Reserve about one and three quarter cups of it in a measuring cup. It is packed with flavor and will make our filling extra delicious.
Step 2: Start The Chicken Pot Pie Filling
In the same saucepan, melt the butter over medium heat. Add the chopped onions and celery. Cook them for a few minutes, stirring occasionally, until they become soft and translucent. This builds the aromatic base of our filling.
Next, stir in the flour, salt, pepper, garlic powder, bouillon paste, and celery seed. This mixture is called a roux, and it is what will thicken our sauce. Keep stirring for about a minute to cook the raw flour taste out.
Slowly pour in the reserved chicken water and the milk, stirring constantly. This prevents lumps from forming. Let the mixture simmer over medium low heat until it thickens up nicely.
Step 3: Combine Ingredients
Now, add your chopped chicken and the frozen vegetables to the thickened sauce. Give it a good stir to combine everything. At this point, you should taste it. Does it need more salt or pepper? Go ahead and adjust the seasonings.
This next part is super important. You must allow the filling mixture to cool down. Pouring hot filling into a raw pie crust is a recipe for a soggy bottom. Let it cool on the counter while you work on the crust.
Step 4: Preheat The Oven
It is time to get the oven ready. Preheat it to 425 degrees F. Having the oven nice and hot is key to getting a beautifully baked crust for your Homemade Pot Pie.
Step 5: Roll Out The Bottom Pie Crust
Grab one of your chilled pie dough discs from the fridge. Place it on a lightly floured surface to prevent sticking. Using a rolling pin, roll the dough out into a large circle, about 12 inches across. Gently place it into a 9 inch pie pan.
Step 6: Assemble The Pie
Pour your cooled Chicken Pot Pie filling into the bottom crust. Spread it out evenly. Now, roll out the second pie crust and carefully place it over the top of the filling.
Trim any excess dough around the edges. Seal the edges of the top and bottom crusts together. You can crimp them with a fork or your fingers for a decorative touch. Use a sharp knife to cut a few small slits in the top crust. This allows steam to escape while it bakes.
Step 7: Add The Egg Wash
For that gorgeous, shiny, golden brown finish, we will use an egg wash. Whisk one egg with one tablespoon of milk in a small bowl. Brush a very thin layer of this mixture over the entire top pie crust.
Step 8: Bake To Golden Perfection
Place your beautiful Chicken Pot Pie in the preheated oven. Bake for 40 to 50 minutes. You are looking for a deep golden brown crust and a filling that is hot and bubbly. You should see it bubbling through the slits you made.
If you notice the crust is browning too quickly, you can loosely cover it with a piece of aluminum foil for the remaining bake time. This will protect the edges from getting too dark.
Step 9: Let It Rest
I know it is tempting to dig in right away, but patience is a virtue! Let the Chicken Pot Pie cool on a wire rack for at least 15 to 20 minutes before serving. This allows the filling to set up, so it does not spill out everywhere when you slice it.
How To Store Leftovers
Leftover Chicken Pot Pie is one of life’s great pleasures. To store it, let the pie cool completely, then cover it tightly and refrigerate for up to 3 or 4 days. You can reheat individual slices in the microwave or in the oven for a crispier crust.
This is also a great make ahead meal. You can prepare the filling and the pie crust a day or two in advance and store them separately in the fridge. You can even assemble the entire pie a day before you plan to bake it.
Want to freeze it? No problem. You can freeze this Chicken Pot Pie either before or after baking. Just cover it well with aluminum foil and freeze for up to 3 months. When you are ready to enjoy it, thaw it completely overnight in the refrigerator, then bake as directed.
Tips
Want to save a little time? Use a store bought rotisserie chicken. Just shred the meat and you are ready to go. It adds a lovely roasted flavor to the filling as well.
Feel free to get creative with the vegetables. Mushrooms, potatoes, or leeks would all be wonderful additions. This is a great recipe for cleaning out your vegetable drawer.
For an extra crispy bottom crust, place your pie pan on a preheated baking sheet in the oven. The direct heat helps cook the bottom dough more thoroughly and prevents any sogginess.
When working with the pie dough, try to handle it as little as possible. Overworking the dough can make it tough instead of tender and flaky. Keep it cool and work quickly.
Conclusion
And there you have it! A classic, comforting, and completely delicious Chicken Pot Pie, made right in your own kitchen. There is so much satisfaction in creating a meal like this from scratch, especially one that brings so much warmth and joy to the dinner table.
This Chicken Potpie Recipe is more than just a set of instructions. It is a chance to create a new family favorite, a go to meal for chilly evenings, and a dish that proves that a little effort can result in something truly special. I hope you love every single bite.
FAQ
Can I Use A Store Bought Pie Crust?
Yes, absolutely! While homemade crust is lovely, using a quality store bought refrigerated or frozen pie crust is a fantastic time saver. It makes this an even easier weeknight meal.
Can I Use Leftover Turkey Instead Of Chicken?
You sure can. This is the best way to use up leftover Thanksgiving turkey. Simply substitute the chopped turkey for the chicken in this Pot Pie Recipe. The rest of the steps remain the same.
Why Did My Filling Come Out Runny?
A runny filling usually means the sauce did not thicken enough. Make sure you let it simmer on the stove until it is noticeably thick. Also, allowing the filling to cool before adding it to the crust helps it set up properly.
Can I Make Individual Pot Pies?
Yes, making individual pot pies is a great idea. Just divide the filling and crust among small ramekins or mini pie dishes. You will need to adjust the baking time, likely reducing it to 25 to 30 minutes, or until the tops are golden and the filling is bubbly.
Homemade Chicken Pot Pie
This classic Chicken Pot Pie recipe features tender chicken, fresh vegetables, and a creamy savory filling, all topped with a golden, flaky crust. Easy to make and a true comfort meal.
Requirements
Ingredients
Instructions
- First, season your chicken breasts with salt and pepper. Place the chicken breasts in a large saucepan and add enough water to cover them completely. Bring the water to a simmer.
- Cook until the chicken is just cooked through. Remove the chicken to a plate and let it cool for a few minutes. Once cool, chop it into bite size pieces. Reserve about one and three quarter cups of the chicken water.
- In the same saucepan, melt the butter over medium heat. Add the chopped onions and celery. Cook them for a few minutes, stirring occasionally, until they become soft and translucent.
- Next, stir in the flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Stir for about a minute to cook the raw flour taste out.
- Slowly pour in the reserved chicken water and the milk, stirring constantly. Let the mixture simmer over medium low heat until it thickens nicely.
- Now, add your chopped chicken and the frozen vegetables to the thickened sauce. Give it a good stir to combine everything. Adjust the seasonings as needed.
- Allow the filling mixture to cool down completely to prevent a soggy bottom crust.
- Preheat your oven to 425 degrees F.
- Grab one of your chilled pie dough discs from the fridge. Place it on a lightly floured surface. Using an adjustable rolling pin, roll the dough out into a large circle, about 12 inches across. Gently place it into a 9-inch pie pan.
- Pour your cooled Chicken Pot Pie filling into the bottom crust. Spread it out evenly. Roll out the second pie crust and carefully place it over the top of the filling.
- Trim any excess dough around the edges. Seal the edges of the top and bottom crusts together, crimping with a fork or your fingers. Use a sharp knife to cut a few small slits in the top crust for steam to escape.
- For a lovely golden brown finish, whisk one egg with one tablespoon of milk in a small bowl. Brush a very thin layer of this mixture over the entire top pie crust.
- Place your Chicken Pot Pie in the preheated oven. Bake for 40 to 50 minutes, until the crust is a deep golden brown and the filling is hot and bubbly. If the crust browns too quickly, loosely cover it with aluminum foil.
- Let the Chicken Pot Pie cool on a wire rack for at least 15 to 20 minutes before serving. This allows the filling to set up.
Notes
Want to save a little time? Use a store bought rotisserie chicken. Just shred the meat and you are ready to go. It adds a lovely roasted flavor to the filling as well.
Feel free to get creative with the vegetables. Mushrooms, potatoes, or leeks would all be wonderful additions. This is a great recipe for cleaning out your vegetable drawer.
For an extra crispy bottom crust, place your pie pan on a preheated baking sheet in the oven. The direct heat helps cook the bottom dough more thoroughly and prevents any sogginess.
When working with the pie dough, try to handle it as little as possible. Overworking the dough can make it tough instead of tender and flaky. Keep it cool and work quickly.
Nutrition
Calories
Sugar
Fat
Carbs
