Easy Homemade Chicken Pot Pie Recipe

When I think of true comfort food, chicken pot pie tops the list. This hearty, soul-warming dish instantly transports me to my grandmother’s farmhouse kitchen. She had a way of transforming simple ingredients—chicken, vegetables, butter, and flour—into a meal that made everyone around the table feel at home.

This version is faithful to her old-fashioned recipe, with a few tweaks to make it easier for the modern kitchen. Whether it’s a crisp winter evening or a breezy summer supper, this chicken pot pie is always a hit.

Why You’ll Love This Chicken Pot Pie

• Perfect any time of year – Warm and hearty in winter, but light enough for a cozy summer dinner.
• Full of flavor – A rich, creamy sauce with tender chicken and vegetables inside a golden pie crust.
• Family-friendly – A complete meal that kids and adults adore.

Prep and Cook Time

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Servings: 6

Ingredients

Filling:

• 1 lb skinless, boneless chicken breast halves – cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• ½ cup sliced celery

Sauce:

• ⅓ cup butter
• ⅓ cup chopped onion
• ⅓ cup all-purpose flour
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp celery seed
• 1 ¾ cups chicken broth
• ⅔ cup milk

Crust:

• 2 (9-inch) unbaked pie crusts

Instructions

1. Cook Chicken & Vegetables

Place the chicken, carrots, peas, and celery into a saucepan. Cover with water and bring to a gentle boil. Simmer for about 15 minutes, then drain and set aside.

2. Make the Roux

In a skillet, melt butter over medium heat. Add onions and cook until translucent, about 4 minutes. Stir in the flour, salt, pepper, and celery seed to form a smooth roux.

3. Build the Sauce

Slowly stir in chicken broth and milk. Cook and stir until the sauce thickens—about 5–7 minutes. Remove from heat and gently mix in the cooked chicken and vegetables.

4. Assemble the Pie

Preheat oven to 425°F (220°C). Line a pie dish with one crust, spoon in the filling, and top with the second crust. Seal edges and cut slits in the top for steam to escape.

5. Bake

Bake for 30 to 35 minutes, or until the crust is golden brown. Let rest for 10 minutes before serving.

Tips for the Best Chicken Pot Pie

• Make it ahead: Assemble and refrigerate overnight to save time.
• Add fresh herbs: Parsley or thyme brings brightness to the dish.
• Protect the edges: Use foil to prevent over-browning.
• Use leftover chicken: Rotisserie or roast chicken works beautifully.

Storing & Reheating

• Refrigerate: Store leftovers for up to 4 days.
• Reheat: Warm in the oven at 350°F for 15–20 minutes or microwave for 2–3 minutes.
• Freeze: Wrap unbaked pies in foil and freeze. Bake straight from frozen at 375°F for 45–50 minutes.

Variations to Try

• Turkey Pot Pie: Great for post-holiday meals.
• Vegetarian: Use mushrooms and veggie broth instead of chicken.
• Mini Pot Pies: Bake in ramekins for individual servings.

Serving Suggestions

Serve your chicken pot pie with:

• A mixed green salad with vinaigrette
• Roasted asparagus or Brussels sprouts
• Sparkling lemonade or white wine

A Taste of Americana

This dish is more than a meal—it’s a piece of culinary history. Chicken pot pie has roots in English savory pies but has been embraced and evolved by American home cooks for generations. From simple farm kitchens to modern dinner tables, its appeal endures.

FAQs: Chicken Pot Pie

What’s the best way to keep the bottom crust from getting soggy?

To avoid a soggy bottom, you can blind-bake the bottom crust for 5–7 minutes before adding the filling. You can also brush the bottom with a lightly beaten egg white to create a moisture barrier.

Can I make chicken pot pie in advance?

Yes! You can fully assemble the pie up to 24 hours ahead, cover it with foil or plastic wrap, and refrigerate. Bake it straight from the fridge, adding 5–10 minutes to the cooking time.

How do I thicken the filling if it’s too runny?

If your filling is runny, continue cooking the roux longer before adding broth and milk. You can also mix a teaspoon of cornstarch with cold water and stir it into the hot filling mixture until it thickens.

Can I use other vegetables?

Absolutely. While carrots, peas, and celery are traditional, you can swap in:

• Corn
• Green beans
• Mushrooms
• Spinach (added at the end to avoid overcooking)

Can I make mini chicken pot pies?

Yes! Simply divide the filling into ramekins or muffin tins lined with crust. Top each with a pastry round and bake at 400°F for 20–25 minutes or until golden.

Can I make it in a casserole dish without crust?

Definitely! Turn it into a chicken pot pie casserole by skipping the crust and topping with biscuits, mashed potatoes, or puff pastry for a deconstructed version.

What kind of chicken is best?

Boneless, skinless chicken breast or thighs work well. You can also use:

• Shredded rotisserie chicken
• Leftover grilled chicken
• Poached chicken breast for a leaner option

How do I know when the chicken pot pie is done baking?

You’ll know it’s ready when the crust is a deep golden brown and you can see the filling bubbling through the steam vents. This typically takes about 30 to 35 minutes at 425°F.

Can I add cheese to the filling?

Of course! Stir in ½ cup of shredded cheddar or gruyère for a cheesy chicken pot pie twist.

What’s the difference between chicken pot pie and shepherd’s pie?

Chicken pot pie is made with pastry crust and a creamy chicken-vegetable filling. Shepherd’s pie traditionally uses ground lamb or beef and is topped with mashed potatoes instead of pastry.

Conclusion

Nothing beats the classic comfort of a homemade chicken pot pie. With its tender filling and golden crust, it’s a dish that never goes out of style. Whether you’re cooking for a weeknight dinner or a holiday potluck, this recipe is sure to be a crowd-pleaser.

Did you try this chicken pot pie recipe?
Tag your creation with #ChickenPotPieLove and share your favorite add-ins or tips in the comments below!

Recommended Recipes:

• How to Make Perfect Pie Crust – King Arthur Baking
• Best Store-Bought Chicken Broths – Serious Eats
• How to Freeze and Reheat Pies – The Kitchn
• Chicken Pot Pie History – TasteAtlas

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