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Chicken Pot Pie Recipe

Chicken Pot Pie

This homemade Chicken Pot Pie is the perfect comfort food, featuring a flaky pie crust and creamy filling packed with tender chicken and mixed vegetables. It’s a hearty, satisfying meal the whole family will love.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Main Course
Cuisine: American
Calories: 431
Ingredients Equipment Method Notes

Ingredients
  

Pie Dough
  • 1 recipe Homemade pie dough makes top and bottom crusts
Chicken and Filling
  • 1 pound Boneless skinless chicken breasts
  • 1/3 cup Butter
  • 1/2 cup Celery sliced
  • 1/3 cup Onion chopped
  • 1/3 cup All-purpose flour
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper freshly ground
  • 1/4 teaspoon Celery seed
  • 1/2 teaspoon Garlic powder
  • 1 teaspoon Chicken bouillon paste or 1 cube
  • 1 cup Milk
  • 1.75 cups Reserved chicken cooking water
  • 8 ounces Frozen mixed vegetables peas, carrots, corn, green beans
Egg Wash
  • 1 Egg
  • 1 tablespoon Milk

Equipment

  • Pie Pan
  • Rolling Pin
  • Saucepan
  • Mixing spoon
  • Knife
  • Measuring Cups
  • Baking sheet

Method
 

  1. Season chicken with salt and pepper. Place in a saucepan, cover with water, and simmer until cooked through. Remove and chop into small pieces. Reserve 1¾ cups of the cooking water.
  2. In the same saucepan, cook onions and celery in butter until soft. Stir in flour, salt, pepper, garlic powder, bouillon, and celery seed. Add milk and reserved water. Simmer until thickened.
  3. Add chopped chicken and frozen vegetables to the sauce. Stir well. Adjust seasoning if needed. Let the mixture cool completely.
  4. Preheat oven to 425°F (220°C). Roll out bottom pie crust and fit into a 9-inch pie pan.
  5. Pour the cooled filling into the crust. Roll out the top crust and place over the filling. Seal and crimp edges. Cut slits in the top for steam to escape.
  6. Whisk egg and milk. Brush over the top crust. Bake for 40–50 minutes, or until golden and bubbly. Cover with foil if browning too quickly.
  7. Remove from oven and let cool for 15–20 minutes before serving.

Notes

This recipe can be made ahead by preparing the filling or assembling the whole pie a day in advance.
You can also freeze the pie before or after baking.
Thaw overnight before baking. Use rotisserie chicken for a faster version.