This homemade Chicken Pot Pie recipe could be the king of all comfort foods! It is easy to make, freezer friendly, and a meal the whole family is excited about. To take this recipe to the next level, try using my homemade pie crust!
Looking for more chicken recipes? I love this Chicken Cordon Bleu, Sheet Pan Chicken Fajitas, Chicken Tinga, or Hawaiian Bowls!
Why I love this recipe:
- Homemade can’t be beat – There is so much flavor in the filling and wholesome ingredients that store-bought chicken pot pie can never compete with. And the filling and crust are both very simple to make.
- Make Ahead – The filling and pie crust can be made ahead, or the entire pie can be made in advance, or even frozen to enjoy another day.
- Ultimate Comfort Food – Chicken Pot Pie could be the king of comfort food, especially on a chilly day. It is a treasure in our house, and a meal that everyone is excited about!
How to make Chicken Pot Pie:
Prepare Pie Crust: I love to use my Perfect Pie Crust, and usually have some in my freezer. Follow my step-by-step instructions and it turns out perfect every time! You can use a store-bought pie crust, if needed.
Cook Chicken: Add chicken to a pot and cover chicken with water. Bring it to a simmer and cook until it’s just barely cooked through then remove the chicken to a plate.
Make Filling: In another saucepan, cook the onions and celery in butter. Add flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Add water and milk and bring mixture to a simmer until it thickens. Add chopped chicken and frozen vegetables.
Add to Pie Crust: Pour the mixture into your prepared pie crust then cover with the top crust. Prick a few holes in the crust.
Bake: Place pie in oven at 425°F for 30-35 minutes, or until the top crust is golden brown and filling is bubbly. Check the pie half way through cooking and tent with a piece of aluminum foil it it is browning too quickly.
Serve with Brussels Sprouts Salad, and the Best Homemade Rolls.
Make Ahead and Freezing Instructions:
To Make Ahead: The filling for chicken pot pie can be made 1 day in advance; cover and chill in the refrigerator. Fill your crust and bake the next day, as directed. Leftover chicken pot pie will last in the fridge for up to 5 days, stored in an airtight container.
To Freeze: The unbaked or baked pot pie freezes well for up to 2-3 months. Allow it to thaw overnight in the refrigerator and then bake as directed, or bake until its warm throughout.
Serve Chicken Pot Pie With:
- French Green Beans
- Three Bean Salad
- Classic Wedge Salad
- Mixed Green Salad with Berries
- Broccoli Salad
- Watermelon Salad
- Caprese Salad
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Recipe
Chicken Pot Pie
Equipment
Ingredients
- 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 freshly ground black pepper
- 1/4 teaspoon celery seed
- 1/2 teaspoon garlic powder
- 1 teaspoon chicken bouillon paste , or more to taste (or substitute 1 bouillon cube)
- 1 cup milk
- 8 ounces frozen veggies (mix of carrots, peas, green beans, and corn)
- 2 9 inch dough for 2 pie crusts , use my homemade recipe or substitute unbaked store-bought pie crust
- 1 egg
- 1 tbsp milk
Instructions
- Preheat oven to 425 degrees F. Season chicken with salt and pepper. Add the chicken to a large saucepan and cover it with water. Bring it to a simmer and cook until it's just barely cooked through then remove the chicken to a plate. Reserve about 1 ¾ cups of the water in a measuring cup, and discard the rest.Â
- Add onions, celery and butter to the saucepan and cook for a few minutes, until soft and translucent. Stir in the flour, salt, pepper, garlic powder, bullion paste and celery seed.
- Slowly stir in the reserved water and milk. Simmer over medium-low heat until thick.
- Chop the cooked chicken and add it to the pot along with the frozen vegetables. Taste and season with more salt, pepper, bouillon or garlic powder if needed. Allow mixture to cool (so that's it's not hot when poured into the pie crust).
- Pour mixture into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make a few small slits in the top crust to allow steam to escape.
- Make egg wash by whisking 1 egg with 1 tablespoon milk and lightly brush over the top pie crust before baking.
- Bake for 40-50 minutes, or until the top crust is golden brown and filling is bubbly. If you find the pie crust is browning too quickly, cover it with foil. Cool for at least 15-20 minutes before serving to allow it to set up.
Notes
Nutrition
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*I originally shared this post October 2013. Updated October 2018 and October 2022.
Great recipe !!! I did used tenders instead of breast … I boil the chicken with the chicken bollion and added more to the seasoning for the veggies … I never had pot pie and first time making it … it’s so delicious!