Chicken Pot Pie (original) (raw)
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There's a reason this classic Chicken Pot Pie recipe is a comfort food favorite, with a creamy and flavorful chicken and vegetable filling nestled inside a buttery, flaky pie crust.
Some of my favorite chicken recipes include Chicken Cordon Bleu, Sheet Pan Chicken Fajitas, Chicken Tinga, or Hawaiian Bowls!
If I had to choose just one American classic, it would be Chicken Pot Pie.
Not only is it warm and cozy, but it's an all-in-one meal, with protein and veggies. Nothing compares to making Chicken Pot Pie from scratch with fresh ingredients, especially when store-bought versions are full of preservatives and salt.
I love how this dish can be prepped entirely in advance. You can prep the filling and the pie crust and store them separatly in the fridge, or even assemble the whole pie a few hours before dinner, and it's ready to bake. It's the ultimate comfort food, right up there with Meatloaf, Fettuccine Alfredo, Hamburger Gravy, and Homemade Lasagna.
How to make Chicken Pot Pie:
Make Pie Crust: I highly recommend our easy pie crust recipe because the taste is better and store-bought crusts overcook really easily when baked for long periods, like this pie requires. Our pie dough recipe makes enough for the top and bottom crusts needed here.
Cook Chicken: Season chicken and add to a pot. Cover with water and simmer until it's just cooked through. Remove to a plate.
Make Filling: Cook onions and celery in butter in a saucepan then add flour, salt, pepper, bouillon paste, celery seed, and garlic powder. Pour in milk and water then bring to a simmer, stirring until thickened. Stir in chopped cooked chicken and frozen vegetables.
Bake: Pour filling into bottom pie crust in the pan then cover with the top crust. Prick a few holes in the crust and bake at 425°F for 30-35 minutes, or until the top is golden brown and the filling is bubbly. Check on the pie and if it's getting too brown, tent a piece of foil and place it loosely on top.
Make Ahead and Freezing Instructions:
To Make Ahead: You can prep the chicken filling a whole day in advance., stored in the fridge. Or, you can prep the whole pie one day in advance. Make the filling and allow it to cool in the refrigerator. Pour cooled filling into chilled pie crust, cover and refrigerate until baking the next day.
To Freeze: You can freeze this chicken pot pie recipe before or after it's baked. Cover well and keep in the freezer for up to 3 months. Thaw completely overnight in the refrigerator then bake as directed.
Serve With:
▢ 1 recipe Homemade pie dough, , chilled (our recipes makes 2 crusts, needed for this recipe; one for the top, and one for the bottom)
▢ 1 pound boneless skinless chicken breasts
▢ 1/3 cup butter, (75 g)
▢ 1/2 cup celery, , sliced (50 g)
▢ 1/3 cup onion, , chopped (45 g)
▢ 1/3 cup all-purpose flour, (40 g)
▢ 1/2 teaspoon salt, (2.5 g)
▢ 1/4 teaspoon freshly ground black pepper, (0.5 g)
▢ 1/4 teaspoon celery seed, (0.5 g)
▢ 1/2 teaspoon garlic powder, (1.5 g)
▢ 1 teaspoon chicken bouillon paste, , or more to taste (or substitute 1 bouillon cube) (5 g)
▢ 1 cup milk, (240 ml)
▢ 8 ounces frozen veggies, (mix of carrots, peas, green beans, and corn) (225 g)
▢ 1 egg
▢ 1 tbsp milk, (15 ml)
Cook Chicken: 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. Allow it to cool for a few minutes before chopping into bite-size pieces. Reserve about 1 ¾ cups of the water in a measuring cup, and discard the rest.
Chicken Pot Pie Filling: 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.
Add choppedchicken and 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).
Preheat oven to 425 degrees F.
Roll out bottom pie crust: Remove one pie dough from the fridge and place on lightly floured counter. Use a rolling pin to roll dough into a large circle, about 12 inches in diameter. Place in 9 inch pie pan.
Assemble: Add cooled chicken pot pie filling. Roll out second pie crust and place over the top of the filling. Seal edges of the two crusts together and crimp them, if desired. Use a sharp knife to make a small slit in the top pie crust to allow steam to escape.
Egg wash: Whisk 1 egg with 1 tablespoon milk and brush a very thin layer 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 a piece of aluminum foil.
Rest and serve: Allow chicken pot pie to cool for at least 15-20 minutes before serving, to allow it to set up.
Make Ahead Instructions: the chicken filling, and pie crust, can be made a day or two in advance, stored separately in the fridge, or the whole chicken pot pie could be assembled one day in advance before baking.
Freezing Instructions: You can freeze chicken pot pie before or after baking. Cover well with aluminum foil and freeze for up to 3 months. Thaw completely overnight in the refrigerator then bake as directed.
Calories: 431kcal, Carbohydrates: 35g, Protein: 19g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 81mg, Sodium: 575mg, Potassium: 413mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1805IU, Vitamin C: 4mg, Calcium: 72mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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*I originally shared this post October 2013. Updated October 2018 and October 2022 and November 2024.
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Published November 25, 2024
Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.