This classic Chicken Pot Pie is the ultimate comfort food with a buttery crust and rich, creamy filling packed with tender chicken and vegetables.
Flaky, golden pastry wraps around savory chicken and vegetables in this Chicken Pot Pie, bringing warmth and nostalgia to every bite.
What You’ll Need for Chicken Pot Pie
- Homemade pie dough – The base and topper, this flaky crust seals in all the hearty goodness.
- Boneless, skinless chicken breasts – Tender bites of chicken add rich protein and soak up the creamy sauce beautifully.
- Butter – Adds depth and richness while helping soften the veggies.
- Celery & onion – These aromatic staples build the flavorful base.
- All-purpose flour – Thickens the filling to that luscious, comforting texture.
- Milk – Creates a creamy, velvety sauce that ties everything together.
- Frozen mixed vegetables – A colorful mix of peas, carrots, corn, and green beans brings texture and sweetness.
How to Make This Cozy Chicken Pot Pie
Begin by simmering seasoned chicken breasts until cooked through, then chop them into bite-size pieces. Sauté onions and celery in butter until soft, then stir in flour and seasonings to build a thick, creamy sauce.
Add the reserved broth and milk gradually, letting the mixture simmer until it thickens nicely. Fold in the chicken and mixed veggies, then let the filling cool. Roll out the bottom crust and press it into a pie pan.
Fill the crust generously with the creamy chicken mixture, then cover with the top crust. Seal and crimp the edges, brush with an egg wash, and cut a few slits for steam to escape. Bake until the crust is golden and the filling is bubbly, then let it rest before slicing into this comforting masterpiece.
Tips & Variations for the Best Chicken Pot Pie
For an extra-flaky crust, make sure your pie dough stays cold until baking. If you’re short on time, use store-bought pie dough — it still tastes fantastic.
Switch up the veggies by adding mushrooms, diced potatoes, or fresh herbs for more depth. For a touch of decadence, stir in a splash of heavy cream or a handful of shredded cheese before assembling.
Always let the filling cool slightly before adding it to the crust to prevent sogginess. A little egg wash guarantees that perfect golden-brown top that looks straight out of grandma’s kitchen.
Keeping Chicken Pot Pie Fresh
Leftover Chicken Pot Pie keeps wonderfully. Wrap any remaining slices tightly or transfer to an airtight container, then refrigerate for up to four days.
To reheat, warm it in the oven at 350°F until heated through so the crust stays crisp. This dish also freezes beautifully — wrap the whole pie or individual slices in foil and freeze for up to three months. Thaw overnight in the fridge, then bake until bubbly and golden.
Enjoy every comforting bite!
Chicken Pot Pie Recipe
Ingredients
- 1 cup milk 240 ml
- 1/2 teaspoon garlic powder 1.5 g
- 1/3 cup butter 75 g
- 1/4 teaspoon celery seed 0.5 g
- 1 egg
- 1 pound boneless skinless chicken breasts
- 1 recipe homemade pie dough chilled (makes two crusts; one for base, one for top)
- 1/3 cup onion finely chopped (45 g)
- 8 ounces frozen mixed vegetables carrots, peas, green beans, corn (225 g)
- 1/4 teaspoon freshly ground black pepper 0.5 g
- 1 tablespoon milk 15 ml
- 1 teaspoon chicken bouillon paste or 1 bouillon cube 5 g
- 1/2 teaspoon salt 2.5 g
- 1/3 cup all-purpose flour 40 g
- 1/2 cup celery sliced (50 g)
Instructions
- Season the chicken breasts with salt and pepper. Place the chicken in a large saucepan and submerge in water. Bring to a gentle boil and cook until just cooked through. Remove the chicken and let rest briefly before cutting into bite-sized cubes. Reserve approximately 1 ¾ cups of the cooking water, discarding the remainder.
- In the same saucepan, melt the butter and sauté the chopped onion and sliced celery until softened and translucent. Sprinkle in the flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Gradually add the reserved cooking water along with the milk, stirring constantly over medium-low heat until thickened.
- Incorporate the diced chicken and frozen vegetables, tasting and adjusting seasoning with additional salt, pepper, bouillon, or garlic powder if necessary. Allow the mixture to cool sufficiently so it is no longer hot when added to the crust.
- Preheat the oven to 425°F (220°C).
- On a lightly floured surface, roll out one portion of the chilled pie dough into a circle approximately 12 inches wide. Gently transfer it into a 9-inch pie pan, pressing it into place.
- Pour the cooled filling into the prepared crust. Roll out the second portion of pie dough and position it over the filling. Pinch the edges of the crusts together to seal, crimping if desired. With a sharp knife, cut a small vent in the top crust to allow steam to escape.
- Whisk the egg with the tablespoon of milk to create an egg wash, brushing it lightly over the top crust.
- Bake for 40–50 minutes, or until the top is golden brown and the filling is bubbling. If the crust begins to brown excessively, shield it loosely with aluminum foil.
- Let the pot pie rest for 15–20 minutes before slicing and serving, allowing the filling to set.
Notes
Freezing: The pot pie can be frozen either baked or unbaked for up to three months when securely wrapped in foil. Thaw overnight in the refrigerator before baking as directed.