If you have ever craved a dish that feels like a big, warm hug from the inside, then this Homemade Chicken Pot Pie Recipe is exactly what you need. Creamy, savory, and packed with tender chicken and fresh vegetables, it’s a comforting meal that’s perfect for any occasion. From the flaky pie crust that buttery melts in your mouth to the hearty filling filled with delicious flavors, this recipe will quickly become your go-to for cozy dinners. Let me walk you through how to make this classic dish from scratch with love and care.
Ingredients You’ll Need
Everything you need to whip up this Homemade Chicken Pot Pie Recipe is simple and straightforward. Each ingredient plays a key role, from the flaky pie dough creating that perfect crust to the fresh veggies that add bursts of color and crunch.
- Homemade pie dough: Chilled and ready for rolling, it forms the flaky base and top crust that seal in all the goodness.
- Boneless skinless chicken breasts: The star protein cooked just right to keep tender and juicy.
- Butter: Adds a rich creaminess that makes the filling silky smooth.
- Celery: Sliced thin for a subtle crunch and fresh flavor.
- Onion: Chopped finely to bring depth and sweetness to the filling.
- All-purpose flour: The thickening agent that gives the filling that luscious, gravy-like texture.
- Salt and fresh black pepper: Essential seasonings for balanced taste.
- Celery seed: A tiny pinch enhances the savory notes beautifully.
- Garlic powder: Adds a gentle aromatic kick.
- Chicken bouillon paste: Boosts that comforting chicken flavor to the max.
- Milk: Keeps the filling creamy without overpowering it.
- Frozen vegetable mix: Carrots, peas, green beans, and corn all come together for a colorful and nutritious touch.
- Egg and milk for egg wash: Give the crust a gorgeous golden sheen once baked.
How to Make Homemade Chicken Pot Pie Recipe
Step 1: Cook the Chicken
Start by seasoning your chicken breasts with salt and pepper before gently simmering them in water just until cooked through. This method keeps the chicken incredibly moist. After removing from heat, allow it to cool a bit before chopping into bite-sized pieces. Don’t forget to reserve about 1 3/4 cups of that flavorful cooking water — it’s going to add magic to your filling!
Step 2: Prepare the Filling Base
In the same saucepan, melt the butter and sauté the onions and celery until tender and translucent. Then, sprinkle in the flour and spices—salt, pepper, garlic powder, celery seed—and stir to make a roux that will thicken the sauce. Slowly whisk in the reserved chicken water and milk, simmering gently until the mixture thickens into a creamy sauce packed with flavor.
Step 3: Combine Chicken and Vegetables
Time to fold in the chopped chicken and frozen vegetable mix. Taste your filling and adjust the seasoning as needed with a little more salt, pepper, bouillon paste, or garlic powder. It’s important to let the mixture cool completely before adding to your pie crust to prevent a soggy bottom crust!
Step 4: Preheat the Oven
Set your oven to 425 degrees Fahrenheit to get it nice and hot so your crust bakes up crisp and golden.
Step 5: Roll Out the Bottom Pie Crust
On a lightly floured surface, roll out one portion of your pie dough into a 12-inch circle. Gently fit it into your 9-inch pie pan, making sure it covers the bottom and sides neatly.
Step 6: Assemble the Pie
Pour your cooled chicken pot pie filling into the crust. Roll out the second dough for the top crust, lay it over the filling, and seal the edges by crimping them for a pretty finish. Don’t forget to cut a small slit in the top crust to let steam escape while baking.
Step 7: Apply the Egg Wash
Whisk one egg with a tablespoon of milk and brush this mixture over the top crust. This little step gives your pie that irresistible golden shine once baked.
Step 8: Bake to Perfection
Pop your pie in the hot oven and bake for 40 to 50 minutes, until the crust is beautifully golden and the filling is bubbling. If your crust starts browning too fast, loosely cover it with foil to prevent burning.
Step 9: Rest and Serve
Once baked, allow your chicken pot pie to rest for 15 to 20 minutes before slicing. This waiting game helps the filling set perfectly, making every slice neat and satisfying.
How to Serve Homemade Chicken Pot Pie Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme brightens the rich flavors and adds a pop of color that makes this dish irresistible on the table.
Side Dishes
Serve alongside a crisp green salad dressed lightly with vinaigrette or some steamed green beans for a refreshing, crunchy contrast to your creamy pot pie.
Creative Ways to Present
For a fun twist, try making individual pot pies using small ramekins with the same Homemade Chicken Pot Pie Recipe filling. It’s a charming way to customize portions and wow guests at your next dinner party.
Make Ahead and Storage
Storing Leftovers
Leftover chicken pot pie holds up wonderfully in the refrigerator for 3 to 4 days when covered tightly with foil or plastic wrap to preserve freshness and moisture.
Freezing
You can freeze the entire unbaked pie for up to 3 months. Wrap it securely in plastic wrap and foil to protect against freezer burn. When ready to bake, thaw overnight in the fridge before baking as directed.
Reheating
Reheat leftovers in a 350-degree oven for 20 to 30 minutes. This helps restore the crust’s crispness and warms the filling evenly without turning soggy.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using rotisserie chicken is a great shortcut and adds wonderful flavor. Just shred the chicken and fold it into the filling in place of the cooked breasts.
Is it okay to use store-bought pie dough?
Yes, store-bought pie dough works well if you’re short on time. Just be sure to thaw it completely before rolling out, and watch baking times as they might vary slightly.
Can I make this recipe dairy-free?
Yes, swap the butter for a plant-based alternative and use a non-dairy milk like almond or oat milk. The texture might be a bit different, but it will still be delicious.
How can I prevent a soggy bottom crust?
Using the reserved cooking water and letting the filling cool before assembling is crucial. Also, baking the pie on a lower oven rack can help the bottom crust crisp up nicely.
What should I do if the crust browns too fast?
If you notice the crust getting too dark while baking, tent the pie loosely with aluminum foil to protect it from burning while the filling finishes cooking.
Final Thoughts
This Homemade Chicken Pot Pie Recipe is pure comfort on a plate—rich, creamy, and absolutely satisfying. Whether you’re cooking for a family dinner or hosting friends, it’s guaranteed to bring smiles and full bellies around your table. Give it a try, and I promise this classic will earn a permanent spot in your recipe collection!
Print
Homemade Chicken Pot Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This classic Chicken Pot Pie recipe features tender, juicy chicken and a medley of vegetables in a creamy, flavorful sauce, all encased in a flaky homemade pie crust. Perfectly baked until golden brown, this comforting dish is ideal for a family meal or special occasion, combining hearty ingredients with traditional cooking methods.
Ingredients
Pie Crust
- 1 recipe Homemade pie dough, chilled (enough for top and bottom crusts)
Filling
- 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 1 bouillon cube (5 g)
- 1 cup milk (240 ml)
- 8 ounces frozen mixed vegetables (carrots, peas, green beans, corn) (225 g)
Egg Wash
- 1 egg
- 1 tablespoon milk (15 ml)
Instructions
- Cook Chicken: Season the chicken breasts with salt and pepper. Place them in a large saucepan and cover with water. Bring to a simmer and cook just until the chicken is barely cooked through. Remove from water and let cool for a few minutes. Chop into bite-size pieces. Reserve about 1 3/4 cups of the cooking water and discard the rest.
- Make Filling Base: In the same saucepan, add butter, chopped onions, and sliced celery. Cook over medium heat until the vegetables are soft and translucent. Stir in flour, salt, pepper, garlic powder, celery seed, and chicken bouillon paste or cube until combined.
- Add Liquids and Thicken: Slowly pour in the reserved cooking water and milk while stirring continuously. Simmer over medium-low heat until the mixture thickens to a creamy sauce consistency.
- Add Chicken and Vegetables: Stir in the chopped chicken and frozen mixed vegetables. Taste the filling and adjust seasoning with additional salt, pepper, bouillon, or garlic powder if needed. Remove from heat and let the filling cool to prevent the crust from sogging.
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
- Prepare Bottom Crust: On a lightly floured surface, roll out one portion of your chilled pie dough into a 12-inch circle. Transfer it carefully to a 9-inch pie pan, pressing it to fit the pan evenly.
- Assemble Pie: Pour the cooled chicken filling into the prepared pie crust. Roll out the second portion of dough into a similar 12-inch circle and place it over the filling. Trim any excess dough and seal the edges by crimping them together. Cut a small slit in the center of the top crust to allow steam to escape during baking.
- Apply Egg Wash: Whisk the egg and tablespoon of milk together. Lightly brush this mixture across the top crust to promote a golden, glossy finish.
- Bake: Place the pie in the preheated oven and bake for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, tent it loosely with aluminum foil to prevent burning.
- Rest and Serve: Remove the pie from the oven and allow it to rest for at least 15 to 20 minutes. This resting period helps the filling to set, making the pie easier to slice and serve.
Notes
- Make sure the filling is cooled before filling the crust to prevent a soggy bottom.
- Use homemade pie crust for best results, but store-bought can be substituted for convenience.
- Adjust vegetables or seasoning as per preference – other veggies like mushrooms or corn can be added.
- Cover the edges with foil if they brown too fast during baking.
- Leftover pie can be stored in the fridge and reheated in the oven for best texture retention.
