Chicken Pot Pie

Serve your Chicken Pot Pie warm with a crisp side salad, roasted vegetables, or mashed potatoes. It also pairs beautifully with cranberry sauce or a light soup for a complete comfort meal. For dessert, try something classic and simple like apple crisp or vanilla pudding to end your meal on a sweet note.

Ingredients

• 1 recipe homemade pie dough, chilled (makes 2 crusts—one for the bottom and one for the top)
• 1 lb boneless, skinless chicken breasts
• ⅓ cup (75 g) unsalted butter
• ½ cup (50 g) celery, sliced
• ⅓ cup (45 g) onion, chopped
• ⅓ cup (40 g) all-purpose flour
• ½ tsp (2.5 g) salt
• ¼ tsp (0.5 g) freshly ground black pepper
• ¼ tsp (0.5 g) celery seed
• ½ tsp (1.5 g) garlic powder
• 1 tsp (5 g) chicken bouillon paste, or 1 bouillon cube
• 1 cup (240 ml) milk
• 8 oz (225 g) frozen mixed vegetables (peas, carrots, corn, and green beans)
• 1 egg
• 1 tbsp (15 ml) milk

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Instructions

1. Cook the Chicken
Season the chicken breasts with salt and pepper. Place them in a large saucepan and cover with water. Bring to a gentle simmer and cook until just cooked through, about 10–12 minutes. Remove the chicken to a plate, let it cool slightly, then chop into bite-sized pieces. Reserve 1¾ cups of the cooking water and discard the rest.

2. Make the Filling
In the same saucepan, melt the butter over medium heat. Add the chopped onion and celery, cooking for 3–4 minutes until soft and fragrant. Stir in the flour, salt, pepper, garlic powder, bouillon paste, and celery seed until well combined.

Gradually whisk in the reserved cooking water and milk. Cook over medium-low heat, stirring constantly, until the sauce thickens and becomes creamy.

Add the chopped chicken and frozen vegetables, stirring to combine. Taste and adjust seasoning if needed. Set aside to cool slightly—this helps prevent the crust from becoming soggy.

3. Prepare the Crust
Preheat the oven to 425°F (220°C). Roll out one chilled pie dough disk on a lightly floured surface into a 12-inch circle. Fit it into a 9-inch pie dish, trimming any excess.

4. Assemble the Pie
Pour the cooled chicken filling into the prepared crust. Roll out the second dough and place it over the top. Trim, seal, and crimp the edges to close the pie. Use a sharp knife to cut 3–4 small slits in the top crust to allow steam to escape.

5. Apply Egg Wash
Whisk together the egg and 1 tablespoon of milk. Brush a thin layer over the top crust for a golden, glossy finish.

6. Bake
Bake for 40–50 minutes, or until the top crust is deep golden brown and the filling is bubbling. If the crust begins to brown too quickly, cover the edges loosely with aluminum foil.

7. Rest and Serve
Allow the chicken pot pie to cool for 15–20 minutes before slicing. This helps the filling thicken and hold together beautifully when served.

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Why You’ll Love This Recipe

This Chicken Pot Pie is the ultimate comfort food — creamy, flavorful, and wrapped in a flaky, buttery crust. With tender chunks of chicken, hearty vegetables, and a rich sauce, it’s a cozy meal that feels homemade and special every time. Perfect for family dinners or meal prep!

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Tips

• Cool the filling: Letting the filling cool before adding it to the crust prevents sogginess.
• Prevent burnt edges: Cover the crust edges with foil during baking if they brown too fast.
• Short on time? Use rotisserie chicken for a quick version.
• Creamier filling: Add a splash of heavy cream for an extra-rich texture.
• Make-ahead: Prepare the filling a day ahead and refrigerate until ready to assemble.

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Variations and Substitutions

• Crust options: Swap pie dough for puff pastry or biscuit topping.
• Vegetarian version: Substitute chicken with mushrooms or tofu and use vegetable broth.
• Gluten-free: Use gluten-free flour for the sauce and gluten-free pie crust.
• Dairy-free: Replace butter with olive oil and milk with unsweetened almond or oat milk.
• Add herbs: Fresh thyme or parsley add extra flavor depth to the sauce.

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FAQs

Can I freeze chicken pot pie?
Yes! You can freeze it unbaked or baked. For unbaked pies, assemble and freeze before baking—just bake directly from frozen, adding 15–20 extra minutes.

Can I use pre-cooked chicken?
Absolutely! Rotisserie chicken or leftover roast chicken works perfectly.

Why is my filling watery?
This usually happens if the filling wasn’t thickened enough before assembling. Simmer longer next time until it coats the spoon.

How long does it keep?
Store leftovers covered in the refrigerator for up to 4 days. Reheat in the oven for best results.

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Serving and Suggestions

Serve your Chicken Pot Pie warm with a crisp side salad, roasted vegetables, or mashed potatoes. It also pairs beautifully with cranberry sauce or a light soup for a complete comfort meal. For dessert, try something classic and simple like apple crisp or vanilla pudding to end your meal on a sweet note.