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