Nothing brings more comfort on a chilly evening than a steaming, golden-crusted chicken pot pie. This classic recipe delivers a perfect balance of tender chicken and vegetables nestled in a rich, creamy filling – all wrapped in buttery, flaky pastry.
Ready in just 75 minutes, this homestyle favorite packs 19g of protein per serving while keeping calories reasonable at 431 kcal. Whether you’re feeding a hungry family or meal prepping for the week, this foolproof version promises restaurant-quality results right from your own kitchen.
Ingredients for Classic Chicken Pot Pie
- Chicken: 1 pound boneless skinless breasts, perfect for tender, meaty filling
- Base ingredients: 1/3 cup butter, 1/2 cup celery, 1/3 cup onion – creates a flavorful foundation
- Thickening mix: 1/3 cup all-purpose flour, combines with butter for perfect consistency
- Seasonings: Salt, pepper, celery seed, garlic powder, chicken bouillon paste for rich flavor
- Liquids: 1 cup milk, creates creamy sauce
- Vegetables: 8 ounces frozen veggie mix (carrots, peas, green beans, corn)
- Crust: 2 9-inch pie crusts (homemade or store-bought)
- Egg wash: 1 egg + 1 tbsp milk for golden-brown finish
Step-by-Step Instructions
- Prep chicken: Season and simmer until just cooked. Reserve 1¾ cups cooking water
- Create base: Sauté onions and celery in butter until tender
- Make sauce: Add flour and seasonings, then slowly incorporate reserved water and milk
- Complete filling: Add chopped chicken and frozen vegetables, adjust seasonings to taste
- Assemble pie: Fill bottom crust with cooled mixture, cover with top crust, seal edges
- Final touches: Brush with egg wash, cut steam vents
- Bake to perfection: 40-50 minutes at 425°F until golden brown
- Rest and serve: Cool 15-20 minutes before serving for perfect slices
Cooking Techniques
The secret to a perfect chicken pot pie lies in gentle poaching! By simmering the chicken just until cooked through, you’ll keep it tender and juicy. Watch for the moment when the chicken loses its pink color – that’s your signal it’s ready.
The flour-based sauce needs gentle stirring to prevent lumps. A helpful tip: add the liquid slowly while whisking, and you’ll get a smooth, creamy sauce every time.
Make-Ahead & Storage Tips
This cozy pot pie is perfect for making ahead! You can prepare the filling up to 2 days before and keep it in the fridge. When you’re ready, just pour it into your crust and bake.
Already baked your pie? Pop leftovers in the fridge for up to 3 days – just cover it well. Reheat individual slices in the oven at 350°F for about 15-20 minutes to keep that crust nice and flaky.
Smart Substitutions
No fresh celery? Try 1/4 teaspoon extra celery seed instead. Your frozen veggie mix can be any combo you like – just keep the total amount to 8 ounces.
If you’re out of chicken bouillon, you can use chicken broth instead of water for extra flavor. Short on time? Store-bought rotisserie chicken works great – just skip the poaching step and use about 2 cups of chopped meat.
Serving Suggestions
This golden-brown beauty shines as a main dish! Let it rest for 15-20 minutes before cutting – this helps keep your servings neat and tidy.
A simple green salad makes the perfect side dish. Want to make it extra special? Add a dollop of cranberry sauce on the plate – it adds a lovely sweet-tart pop that goes so well with the creamy filling.
Chicken Pot Pie
Equipment
- Large saucepan
- Pie dish
- Measuring cups
Ingredients
Pie Filling
- 1 pound boneless skinless chicken breasts
- 1/3 cup butter
- 1/2 cup celery sliced
- 1/3 cup onion chopped
- 1/3 cup all-purpose flour
- 8 ounces frozen mixed vegetables carrots, peas, green beans, and corn
Crust and Egg Wash
- 2 9-inch pie crusts homemade or store-bought
- 1 egg for egg wash
- 1 tablespoon milk for egg wash
Instructions
- Preheat oven to 425 degrees F.
- 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.
- Add onions, celery and butter to the saucepan and cook for a few minutes, until soft and translucent.
- Pour mixture into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make a few small slits in the top crust to allow steam to escape.
- Bake for 40-50 minutes, or until the top crust is golden brown and filling is bubbly.
