Homemade Chicken Pot Pie: A Cozy Comfort Classic

Key Points: Homemade chicken pot pie

• Golden Chicken: Browning the chicken adds depth of flavor to the dish.
• Roux Method: Using flour creates a thick, creamy filling that holds the pie together.
• Vegetable Variety: Peas, carrots, and corn provide a sweet, colorful contrast to the savory chicken.
• Pie Crust: A crispy, golden crust is the perfect topper for this warm, hearty filling.

Homemade Chicken Pot Pie Recipe

Recipe by Ada Carnevale

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

400

kcal

A cozy and comforting classic, this homemade chicken pot pie features tender chicken, a rich vegetable filling, and a flaky pie crust, perfect for family meals.

Ingredients

• 1 pound boneless, skinless chicken breasts, cubed

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 2 tablespoons olive oil

• 1 medium yellow onion, diced

• 2 medium carrots, peeled and diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 1/4 cup all-purpose flour

• 2 cups chicken broth

• 1 cup whole milk

• 1/2 cup frozen peas

• 1/2 cup frozen corn

• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

• 1 refrigerated pie crust (store-bought or homemade)

• 1 egg, beaten (for egg wash)

Directions

• Prepare the chicken: Season the cubed chicken breasts with salt and pepper.
• Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
• Sauté the vegetables: In the same skillet, add the diced onions, carrots, and celery. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
• Make the filling: Stir in the flour and cook for 2 minutes, forming a roux. Gradually pour in the chicken broth, stirring constantly to avoid lumps. Add the milk, and bring the mixture to a simmer. Stir in the peas, corn, and thyme. Let the sauce thicken, about 5-7 minutes.
• Combine chicken and filling: Return the cooked chicken to the skillet and stir to combine. Adjust seasoning with more salt and pepper if necessary. Remove from heat.
• Assemble the pie: Preheat the oven to 400°F (200°C). Roll out the pie crust and place it over the top of the skillet or transfer the chicken filling into a pie dish and cover with the crust. Trim excess dough and crimp the edges. Cut small slits in the top to allow steam to escape.
• Bake the pie: Brush the top of the pie with the beaten egg for a golden, glossy finish. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie rest for 5-10 minutes before serving.

Notes

• Chef’s Note:
  For extra richness, add a tablespoon of butter to the filling or substitute the milk with cream. You can also add mushrooms or leeks for a twist on the traditional recipe.

Chicken Pot Pie Ingredients

Here’s what you’ll need to make the best chicken pot pie of your life:

Chicken
Boneless, skinless chicken breasts (cut into cubes) are ideal for making classic chicken pot pie.

Vegetables
This chicken pot pie recipe calls for the usual suspects: peas, carrots, onions, and celery. You could toss in some mushrooms or green peppers if you want to incorporate more veggies.

Butter and Flour
The chicken pot pie filling starts with a roux made with butter and all-purpose flour.

Seasonings
Achieve the perfect cozy flavor with salt, pepper, and celery seed. Of course, you can add more seasonings to suit your taste.

Broth and Milk
Chicken broth and milk add depth of flavor and help create a smooth and decadent chicken pot pie filling consistency.

Pie Crusts
You’ll need two unbaked pie crusts. If you opt for the homemade route, you can’t go wrong with our Butter Flaky Pie Crust recipe — but store-bought is perfectly fine.

How to Make Chicken Pot Pie

It’s easier than you think to make a crowd-pleasing homemade chicken pot pie. You’ll find the step-by step recipe below, but here’s a brief overview of what you can expect:

Make the Filling

Boil the cubed chicken with the carrots, peas, and celery for about 15 minutes. Drain and set aside. Cook the onions in butter until they’re translucent, then stir in the flour and seasonings. Add the chicken broth and milk and simmer until the filling is thick.

Fill and Bake the Pie

Place the chicken-vegetable mixture in an unbaked pie crust. Pour the chicken broth mixture over it. Cover with the top crust, seal the edges, and cut slits in the top to allow the steam to escape. Bake until the pastry is golden brown and the filling is bubbly.

How to Store Chicken Pot Pie

Allow the pie to cool completely before storage. Wrap the cooled pie tightly in aluminum foil and refrigerate for three to five days. Reheat in the oven or in short bursts in the microwave.

Ingredients

• 1 pound skinless, boneless chicken breast halves – cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• ½ cup sliced celery
• ⅓ cup butter
• ⅓ cup chopped onion
• ⅓ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon celery seed
• 1 ¾ cups chicken broth
• ⅔ cup milk
• 2 (9-inch) unbaked pie crusts

Directions

1. Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)Dotdash Meredith Food Studios
2. Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.Dotdash Meredith Food Studios
3. While chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed.Dotdash Meredith Food Studios
4. Slowly stir in chicken broth and milk.Dotdash Meredith Food Studios
5. Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.Dotdash Meredith Food Studios
6. Place chicken and vegetables in the bottom pie crust. Pour hot broth mixture over top.Dotdash Meredith Food Studios
7. Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.Dotdash Meredith Food Studios
8. Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.Dotdash Meredith Food Studios

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