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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Recipe
Chicken Pot Pie
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 ¾ 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
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*I originally shared this post in October 2013. Updated October 2018.
This recipe was fantastic! I added some more spices like oregano, sage and thyme. Also used chicken broth instead of water which gave it a nice rich flavor.
Everyone asked for seconds, will be making again!
My absolute favorite recipe!!!!!!!! I add a chicken bullion cube when I cook the chicken and follow your exact recipe !!! Thank you for adding the 1 3/4 reserved water to the recipe instructions! I always had to scroll back up haha
Lauren,
For your Tiramisu recipe, you can substitute Pero for espresso. Some call it a coffee substitute. It’s caffeine free.
This was the best CPP I’ve ever had!!!
Absolutely loved this recipe. I didn’t have better than bouillon so I had to use bouillon and it was a bit under seasoned. I will grab some next time.
I ended up with extra filling so I’m wondering if I put it into crusts and freeze it uncooked. Do I need to thaw it or can I just cook?
Yes – the chicken bouillon definitely makes the flavor. I had leftover mix, too. We baked some crescent rolls to have with it.