Comfort food at its finest—flaky crust, savory filling, and cozy vibes.
There’s something undeniably heartwarming about a homemade chicken pot pie. Tender chunks of chicken, sweet peas, crisp carrots, and aromatic celery wrapped in a rich, creamy sauce—all nestled under a buttery, golden crust.
This classic recipe is made entirely from scratch and delivers the kind of nostalgic comfort that fills your kitchen with warmth and your soul with joy. Whether it’s a chilly weeknight or you’re feeding hungry guests, this pot pie is sure to become a family favorite.
Ingredients
- 1 lb (450g) skinless, boneless chicken breast, cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
- ⅓ cup (75g) unsalted butter
- ⅓ cup finely chopped onion
- ⅓ cup all-purpose flour
- ½ tsp salt (adjust to taste)
- ¼ tsp freshly ground black pepper
- ¼ tsp celery seed (optional but recommended)
- 1¾ cups chicken broth (low-sodium preferred)
- ⅔ cup whole milk (or half-and-half for extra richness)
- 2 (9-inch) unbaked pie crusts (store-bought or homemade)
Instructions
1. Cook the Filling Base
In a medium saucepan, combine the chicken, carrots, peas, and celery. Add enough water to just cover the ingredients.
Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is cooked through and vegetables are tender. Drain thoroughly and set aside.
2. Make the Creamy Sauce
In the same saucepan (or a clean one), melt the butter over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft and translucent.
Whisk in the flour, salt, pepper, and celery seed. Cook for 1–2 minutes to remove the raw flour taste, stirring constantly.
Gradually pour in the chicken broth and milk, whisking continuously to prevent lumps. Simmer over medium-low heat for 5–7 minutes, stirring occasionally, until the mixture thickens to a velvety sauce consistency. Remove from heat.
3. Assemble the Pie
Preheat your oven to 425°F (220°C).
Place one pie crust into a 9-inch pie dish. Spoon the cooked chicken-vegetable mixture evenly into the crust. Pour the hot creamy sauce over the top.
Cover with the second pie crust. Trim and crimp the edges to seal, then cut 4–5 small slits in the top crust to vent steam.
4. Bake to Golden Perfection
Bake for 30–35 minutes, or until the crust is deep golden brown and the filling is bubbling through the vents.
Let the pot pie rest for 10 minutes before slicing—this helps the filling set slightly for cleaner servings.
Tips for Success
- Shortcut Option: Use 3 cups of cooked, shredded rotisserie chicken to save time (skip Step 1).
- Vegetable Swap: Try adding mushrooms, corn, or leeks for extra flavor and texture.
- Crust Upgrade: Brush the top crust with an egg wash (1 egg + 1 tbsp water) for a glossy, golden finish.
- Make-Ahead: Assemble the pie (unbaked) up to 24 hours ahead and refrigerate. Add 5–10 minutes to baking time if starting cold.
Why This Recipe Works
This chicken pot pie balances simplicity with soul-satisfying flavor. The homemade sauce—thickened with a classic roux—creates a rich, savory base that clings to every bite, while the flaky crust adds the perfect textural contrast. It’s a one-dish meal that feels special without being fussy.
Serve it with a crisp green salad or a side of mashed potatoes for the ultimate comfort dinner.
Enjoy this timeless classic that turns humble ingredients into something truly memorable.
Pin this recipe for your next cozy night in—or share it with someone who deserves a warm slice of home.