Homemade Chicken Pot Pie could be the king of all comfort foods, and this homemade version is a guaranteed family favorite! I use a homemade pie crust for my chicken pot pie, but a store-bought crust would also work. Then, fill the pie crust with a delicious and easy-to-make creamy chicken and vegetable filling.
This recipe for homemade chicken pot pie is an absolute treasure in our house! I first shared it on the blog back in 2013, but it was in desperate need of a makeover, so I’m excited to re-share it with you all again today! I fear it’s one of those recipes the world forgot, and it deserves a place in the limelight!
I found the original recipe several years ago on all recipes, and have made some updates to it over time to make it really fantastic. Chicken Pot Pie is a true classic that tastes best on those cold days where you just need something warm and comforting!
How to make crust for chicken pot pie:
I use homemade pie crust for this recipe, since I usually have some on in my freezer. You can use a store-bought pie crust if you want, but watch the cook time because the store-bought crusts are thinner and will brown faster. You may want to cover the crust with tinfoil part way through baking.
To make a homemade crust for chicken pot pie, combine the flour and salt in a medium size bowl. Add the shortening and butter and use a pastry blender to cut everything together until the mixture resembles fine crumbs. Add ice water, just a tablespoon at a time, until the dough begins to clump together.
Form the dough into two balls and chill in the refrigerator for about 2 hours. I have the BEST trick for rolling out pie crust, here.
How to make homemade chicken pot pie:
- Cook the chicken: Cover the chicken with water, bring it to a boil, and cook until it’s just barely cooked through. Remove the chicken to a plate.
2. Sauté veggies: In another saucepan, cook the onions and celery in butter. Add flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Add water water and milk. simmer the mixture until it thickens. Add chopped chicken and frozen vegetables to the hot mixture.
3. Add to pie crust: Pour the mixture into your prepared pie crust and cover with the top crust. Prick a few holes in the crust
4. Bake the pie for 30-35 minutes.
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.
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 to warm through.
Leftover Chicken Pot Pie will last in the fridge for up to 5 days, stored in an airtight container.
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Chicken Pot Pie
Video
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 Better than bouillon base, chicken , 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 unbaked pie crusts
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 to a boil and cook for 6-10 minutes or until the chicken is just barely cooked through. Remove the chicken to a plate, reserve about 1 3/4 cups of the water in a measuring cup, and discard the rest.
- 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 chicken and add it to the pot along with the frozen vegetables. Taste and season with more salt, pepper, bullion or garlic powder if needed.
- 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.
- Bake for 30- 35 minutes, or until pastry is golden brown and filling is bubbly. If you find the pie crust is browning too quickly, cover it with tinfoil. Cool for at least 15-20 minutes before serving to allow it to set up.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
*I originally shared this post in October 2013. Updated October 2018.
Shari says
I only had 2% milk so I added 1/4 of a block of cream cheese that I warmed in microwave and on my goodness it was delicious!! (Not as healthy but it was worth it) I used a store bought crust and next time I will make my own. It browned so quickly and then the bottom was undercooked. Thinking the crust should have baked it a little before filling it?
Doris R says
I followed the recipe exactly and it was absolutely delicious. It is definitely a keeper!
Amanda Wright says
Delicious! My whole family loved it, even though it had peas, carrots, and green beans in it. My husband had thirds, lol! I made it with homemade piecrust and I think that makes a huge difference.
ari says
Made as directed. I used my own home made crust. It turned out perfectly and disappeared quickly at dinner time. My little one didn’t pick. My oldest daughter ate carbs! My son ate his veg without complaint. My hubby ate a good third by himself and looked rather wistful when it was all gone. This recipe is a keeper.
Kim C says
Awesome recipe! I followed exactly and made Lauren’s homemade pie crust. Yummy! You won’t be disappointed. Give it a try.
Jennifer says
My favorite chicken pot pie recipe.. the only thing I add is cut up small pieces of potato… love love love this.
Ayanna Carlson says
I’d like to try this recipe but I strongly oppose products like Better Than Bouillon. Do you suggest a substitute? Thank you for your help. I love your recipes!!
Lauren Allen says
I use boullon to add a boost of flavorful, otherwise you can leave it out, or add some other spices, to your liking.
Erika says
I made this tonight, but made a few changes. I used thighs (because I despise cooking with chicken breasts), added an extra 1/2 lb of chicken and made it in an oval baking dish (because of the quantity of filling). I also cooked the chicken and sauteed the filling in my instant pot instead of on the stove. It turned out fantastic and my nephew, who had never had pot pie, said it was “pretty good” which is high praise from a 17 year old.
PamZ says
I doubled the vegetables but it was fantastic! This is a keeper! Best one for this I have made yet. Look no further