Is there anything, truly, more comforting than a homemade chicken pot pie? It’s a warm, flaky hug in food form, a classic dish that feels like coming home.
Forget the frozen versions; this is the real deal, and it’s so worth the effort.
Why This Dish is a Timeless Treasure
This isn’t just dinner; it’s an experience, a one-dish wonder that has stood the test of time. It somehow manages to be both incredibly hearty and elegantly simple, all at once.
Every forkful delivers a perfect mix of savory filling and buttery, golden crust.
Ingredients Needed for the Recipe
- 1 recipe Homemade pie dough, chilled (for top and bottom crust)
- 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 1 cube)
- 1 cup milk (240 ml)
- 8 ounces frozen mixed veggies (carrots, peas, green beans, corn) (225 g)
- 1 egg (for egg wash)
- 1 tbsp milk (15 ml, for egg wash)
What’s the Best Pie Pan to Use?
Honestly, a standard 9-inch glass or ceramic pie plate is your best friend here. Glass conducts heat evenly, helping that bottom crust get perfectly golden and crisp. If you only have metal, just keep a closer eye on it, as it might brown a tad faster.
How to make Chicken Pot Pie?
Cook Chicken
Start by giving your chicken breasts a light seasoning with salt and pepper. Place them in a saucepan, cover them completely with water, and bring it all to a gentle simmer.
Cook just until they’re done, then move them to a plate to cool before dicing. Save that flavorful water!
Create the Filling
In the same pan, melt your butter and sauté the onions and celery until they’re soft and fragrant. Stir in the flour and all those dried spices—this creates your flavorful roux, the base of your sauce.
Slowly whisk in the reserved chicken water and the milk, and simmer until it’s gloriously thick and creamy.
Combine and Cool
Now, stir your chopped chicken and the frozen veggie mix right into that creamy sauce. Give it a taste—this is your moment to adjust the seasonings, maybe a pinch more salt or pepper.
Let this magnificent filling cool down a bit; a hot filling will make your pastry sad and soggy.
Preheat and Prep
Get your oven heating up to a toasty 425°F; you want it ready for that pie. Lightly flour your counter and roll your first disc of dough into a 12-inch circle.
Gently press it into your pie plate, letting the edges drape over the sides. No tearing!
Assemble the Pie
Pour your cooled filling into the waiting crust—it should be heaping and generous. Roll out the top crust, lay it over the filling, and crimp the edges together to seal in the goodness.
Don’t forget to slash the top a few times; this lets the steam escape so things don’t get soupy.
Apply the Egg Wash
Whisk that single egg with a tablespoon of milk until it’s completely smooth. Using a pastry brush, give the top crust a light, even coat of this golden elixir.
This one little step is your ticket to a deep, beautiful, professional-looking brown finish.
Bake to Perfection
Slide your masterpiece into the hot oven and let it bake for 40 to 50 minutes. You’re waiting for a symphony of bubbles and a crust that’s a perfect golden-brown.
If the crust is browning too fast, a loose tent of foil will protect it without hindering the bake.
Rest and Serve
This is the hardest part: you must let it rest for at least 15 minutes after it comes out. This allows the filling to set up, so you get clean, beautiful slices instead of a delicious mess.
The aroma will test your willpower, but trust me, the wait makes it even better.
Can I Use a Store-Bought Rotisserie Chicken?
Absolutely, and it’s a fantastic shortcut for a busy weeknight! You’ll need about 2 to 3 cups of shredded chicken to match the recipe.
Just skip the chicken cooking step and use 1 ¾ cups of good chicken broth instead of the reserved water.
Tips
- Don’t rush the filling cool-down; patience is the key to a crisp bottom crust.
- Chill your pie dough until the very last second—warm dough is much harder to work with.
- For a next-level flavor, a dash of fresh thyme or a splash of white wine in the filling is divine.
How to Store and Reheat Leftovers?
Let any leftover pie cool completely before covering it tightly and storing it in the fridge.
To reheat, a 350°F oven is your best bet for reviving that crisp crust; it’ll take about 20-30 minutes.
The microwave will work in a pinch, but be warned—the crust will lose its wonderful texture.
There you have it. The ultimate comfort food project, made from the heart.
It’s a labor of love that pays off in every single, soul-warming bite. Enjoy!
— Elly
Chicken Pot Pie Recipe
Description
This Homemade Chicken Pot Pie is the ultimate comfort food classic. A rich, creamy filling of tender chicken, carrots, peas, and celery is nestled inside a buttery, flaky, all-butter pie crust. It's a hearty, all-in-one meal that's perfect for chilly nights and guaranteed to warm you from the inside out.
Ingredients
For the Filling
For the Crust
For the Egg Wash
Instructions
Cook the Chicken
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Season the chicken breasts with salt and pepper. Place them in a large saucepan and cover with water. Bring to a gentle simmer over medium heat and cook until the chicken is just cooked through, about 10-12 minutes.
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Remove the chicken to a plate to cool. Once cool enough to handle, chop it into bite-sized pieces.
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Measure out 1 ¾ cups of the reserved cooking water and set it aside. Discard the remaining water.
Make the Filling
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In the same saucepan, melt the butter over medium heat. Add the chopped onion and celery and cook for 5-7 minutes, until softened and translucent.
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Stir in the flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Cook for 1 minute, stirring constantly, to remove the raw flour taste.
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Gradually whisk in the reserved chicken cooking water and milk. Bring the mixture to a simmer, stirring constantly, until it thickens into a smooth gravy, about 3-5 minutes.
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Stir in the chopped cooked chicken and frozen vegetables. Cook for 2-3 minutes more to heat the vegetables through.
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Taste and adjust the seasoning, adding more salt, pepper, or bouillon if needed. Remove from heat and let the filling cool slightly (it should not be hot when poured into the pie crust).
Assemble the Pie
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Preheat your oven to 425°F (220°C).
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On a lightly floured surface, roll out one disk of the chilled pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Gently press it into the bottom and sides. Trim any excess dough hanging over the edge.
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Pour the cooled chicken filling into the prepared pie crust.
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Roll out the second disk of pie dough. Place it over the top of the filling. Trim and crimp the edges of the top and bottom crusts together to seal. Cut a few small slits in the center of the top crust to allow steam to escape.
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In a small bowl, whisk together the egg and 1 tablespoon of milk to make an egg wash. Brush a thin, even layer over the top crust.
Bake
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Place the pie on a baking sheet (to catch any drips) and bake for 40-50 minutes, or until the crust is deep golden brown and the filling is bubbling through the vents.If the crust is browning too quickly, tent it loosely with aluminum foil.
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Remove the pie from the oven and let it rest for at least 15-20 minutes before serving. This allows the filling to set, making it easier to slice.
Nutrition Facts
Servings 8
Serving Size 1 slice
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 27gg42%
- Saturated Fat 14gg70%
- Trans Fat 0.5gg
- Cholesterol 110mgmg37%
- Sodium 780mgmg33%
- Potassium 580mgmg17%
- Total Carbohydrate 45gg15%
- Dietary Fiber 3gg12%
- Sugars 7gg
- Protein 26gg52%
- Calcium 120mg mg
- Iron 3.5mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead: The chicken filling can be made up to 2 days in advance and stored in the refrigerator. The entire pie can be assembled up to 1 day ahead; cover and refrigerate, then bake as directed (you may need to add 5-10 minutes to the baking time).
- Homemade crust is best: Store-bought crusts can burn easily during the long baking time. A homemade, all-butter crust provides the best flavor and texture.
- Vegetable swap: Feel free to use your favorite frozen vegetable mix or substitute with fresh diced carrots, peas, and potatoes (you may need to adjust cooking time).
- Freezing: Freeze the unbaked pie for up to 3 months. Bake from frozen, adding 20-30 minutes to the cooking time. You can also freeze leftover baked pie; reheat in the oven.
- Don't skip the rest: Letting the pie rest after baking is crucial for the filling to set properly.
- Serving suggestion: Serve with a crisp green salad or a side of roasted vegetables.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes! Using 3-4 cups of shredded rotisserie chicken is a great time-saver. Skip the step of cooking the chicken and use 1 ¾ cups of store-bought chicken broth instead of the reserved cooking water.
Why is my filling runny?
This can happen if the roux (butter and flour mixture) wasn't cooked long enough or if the filling wasn't simmered until thick. Make sure to cook the flour for a full minute and simmer the milk mixture until it coats the back of a spoon.
Can I make this in a different size dish?
Yes. You can make individual pot pies in ramekins or use a 9x13-inch baking dish. Adjust the baking time accordingly, checking for a golden crust and bubbly filling.
How do I reheat leftovers?
Reheat individual slices in the oven at 350°F for 15-20 minutes, or until heated through. This prevents the crust from getting soggy. Avoid the microwave if you want to keep the crust flaky.
Can I make this recipe gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free flour blend for the roux. Ensure your bouillon and frozen vegetables are also gluten-free.