A hearty, comforting classic made with tender chicken, rich roux-based sauce, and a golden, flaky crust. Perfect for a cozy family dinner.

Scale

2 cups boneless, skinless chicken breasts, cubed or shredded OR 2 cups rotisserie chicken
1 cup frozen peas
1 cup diced carrots
½ cup diced celery
½ cup chopped onions
Optional: corn, mushrooms, diced potatoes
⅓ cup butter
⅓ cup all-purpose flour
1¾ cup chicken broth
⅔ cup milk or half-and-half
½ tsp salt
¼ tsp black pepper
¼ tsp celery seed
Optional: thyme, garlic powder, parsley
2 unbaked pie crusts (store-bought or homemade)

Preheat oven to 425°F (220°C).
In a saucepan, melt butter over medium heat. Stir in flour until well blended to make a roux.
Gradually whisk in chicken broth and milk, cooking and stirring until thickened and bubbly.
Season with salt, pepper, celery seed, and optional herbs.
Stir in chicken, peas, carrots, celery, and onions. Mix until evenly combined.
Line a 9-inch pie plate with one pie crust. Fill with the chicken mixture.
Cover with the second crust, seal edges, and cut slits on top to vent.
Bake for 30-35 minutes, or until crust is golden brown and filling is bubbly.
Cool for 10 minutes before serving.

Use rotisserie chicken to save time. Feel free to customize with your favorite veggies or herbs. Great with a side of cheesy mashed potatoes!

Keywords: chicken pot pie, comfort food, creamy chicken, savory pie