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Classic Chicken Pot Pie

A heartwarming comfort food filled with tender chicken, vibrant vegetables, and a rich, creamy sauce encased in a flaky, buttery crust.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breast, cubed Opt for organic for best taste.
  • 1 cup carrots, sliced
  • 1 cup frozen peas Frozen saves time.
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 1/3 cup butter Use unsalted for better control over flavor.
  • 1/3 cup all-purpose flour For thickening your sauce.
  • 1/2 teaspoon salt Or to taste.
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed Adds a lovely aromatic flavor.
  • 1 3/4 cups chicken broth Homemade is best.
  • 2/3 cup milk Whole milk gives the best creaminess.
  • 2 unbaked pie crusts (9-inch) homemade or store-bought Homemade is preferred for best results.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a medium saucepan, combine the cubed chicken, sliced carrots, frozen peas, and chopped celery. Cover with water and bring to a boil. Cook for about 15 minutes or until the chicken is fully cooked and the vegetables are tender. Drain and set aside.
  3. In a large skillet over medium heat, melt the butter. Add the chopped onions and sauté until soft, approximately 3-4 minutes. Stir in the flour, salt, pepper, and celery seed, cooking for 1 minute to create a roux. Gradually whisk in the chicken broth and milk, cooking until thickened (about 5-7 minutes). Remove from heat.
Assembling the Pie
  1. Roll out the first pie crust into a 9-inch pie dish, pressing it into the corners and trimming any excess.
  2. Spoon in the chicken and vegetable mixture, then pour the creamy sauce over the top.
  3. Roll out the second pie crust, place it over the filling, and seal the edges by crimping with fingers or a fork. Cut slits into the top crust to allow steam to escape.
  4. Place the pie in the oven and bake for 30-35 minutes or until golden brown and bubbly.
  5. Allow the pie to cool for about 10 minutes before slicing.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze leftovers for up to 3 months. To enhance flavor, consider adding herbs like thyme or parsley.