This homemade chicken pot pie is the best comfort food! With a flaky pie crust, tender chicken, savory vegetables and an easy creamy sauce.
Prep Time: 20 minutesminutes
Cook Time: 45 minutesminutes
Cooling Time: 10 minutesminutes
Total Time: 1 hourhour15 minutesminutes
Servings: 8
Ingredients
1 poundboneless, skinless chicken breast halves, cut into cubes
1cupsliced carrots
½cupfrozen green peas, or 1 (16-ounce) bag frozen carrots and peas
1 large potato , or 2 small potatoes, peeled and diced
½cupsliced celery
1(32-ounce) boxchicken stock or broth
2(9-inch) unbaked Pillsbury pie crusts
⅓cupunsalted butter
⅓cupchopped onion
⅓cupall-purpose flour
½teaspooncoarse salt
¼teaspoonground black pepper
¼teaspooncelery seed
⅔cupmilk
Instructions
Preheat the oven to 425°F
In a large pot, combine chicken, carrots, peas, potatoes, celery, and broth over medium heat. Boil 15 minutes. Strain the broth but reserve 1 and 3/4 cups broth for filling.
Place 1 pie crust in the bottom of the pie pan and poke several times with a fork. Bake 5 to 7 minutes. Remove from oven and reduce temperature down to 375°F.
In a large saucepan, cook onions in butter over medium-heat until soft and translucent. Stir in flour, salt, pepper, and celery seed. Next, slowly stir in milk and the reserved 1 3/4 cup broth. Reduce temperature to medium low and simmer until thickened. Remove from heat and stir in the chicken mixture.
Spread the chicken filling over the baked crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake 25 to 30 minutes, or until golden brown. Cool 10 minutes before serving.
Notes
Pie crust: Try this easy pie crust recipe for a homemade version. Biscuit version: Instead of using pie dough, try making this easy chicken pot pie with biscuits. Add the filling to the bottom of the pan, then top with canned biscuits.Rotisserie chicken: This is one of my favorite hacks! Instead of cooking my own chicken breasts, I love using rotisserie chicken. It's already cooked and can easily be shredded or chopped in minutes. You could also make my easy shredded chicken in the crockpot or instant pot.Frozen carrots and peas: Instead of slicing fresh carrots, just use 1 (16-ounce) bag of frozen carrots and peas. Absolutely no work required!Go crustless: Skip the crust and make this chicken pot pie soup instead. It has all of the same flavors you love, but has fewer calories and is quicker to make. I love to serve the soup in a bread bowl or make these easy drop biscuits if I have the time.Make ahead: If you'd like to make this recipe ahead of time, I'd recommend preparing the filling the day beforehand. Let it cool, then store in an airtight container in the fridge. When making in advance, I also like to use the premade pie crust or make this all butter pie crust in advance. Then the next day you can simply bake the bottom pie crust, add the filling, then bake the whole pot pie in the oven as instructed.Freezing: The recipe also saves very well, so you can easily double the batch and pop one in the freezer for later. So convenient and a great freezer meal to have on hand for a busy night! You can freeze it baked or unbaked. Just make sure to wrap it tightly with foil or saran wrap and then place in a freezer bag. It will stay fresh in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the fridge and then bake as directed.Recipe credit: Adapted from Allrecipes