If you’ve been searching for the perfect comfort food that feels like a warm hug on a plate, this Easy Chicken Pot Pie Recipe is exactly what you need. It’s a classic dish that brings together tender chunks of chicken, vibrant vegetables, and a creamy sauce all cozied up inside a flaky, golden crust. Whether it’s a chilly evening or a family gathering, this recipe promises to deliver a home-cooked taste that’s both satisfying and surprisingly simple to make from scratch.
Ingredients You’ll Need
To create this heartwarming Easy Chicken Pot Pie Recipe, you only need a handful of straightforward ingredients that each play a vital role in building bold flavor, pleasing texture, and appetizing color. Let’s walk through the essentials that will make your final dish shine.
- 1 pound skinless, boneless chicken breast halves, cubed: The protein star that provides tender, juicy bites throughout the pie.
- 1 cup sliced carrots: Adds natural sweetness and a vibrant orange hue to brighten the filling.
- 1 cup frozen green peas: Little bursts of color and freshness that complement the savory notes perfectly.
- 0.5 cup sliced celery: Brings a mild crunch and depth to the vegetable medley.
- 0.333 cup butter: Creates a rich base for the sauce and helps melt onions to perfection.
- 0.333 cup chopped onion: Offers a subtle sweetness and aromatic foundation for the savory filling.
- 0.333 cup all-purpose flour: Thickens the creamy sauce, giving it that velvety texture you want in every bite.
- 0.5 teaspoon salt: Enhances all flavors without overpowering them.
- 0.25 teaspoon black pepper: Adds just the right amount of gentle heat and depth.
- 0.25 teaspoon celery seed: Gives a hint of earthy, herbal undertones that elevate the dish.
- 1.75 cups chicken broth: Brings savory moisture to the filling and melds flavors beautifully.
- 0.666 cup milk: Softens and enriches the sauce for a comforting creaminess.
- 2 (9 inch) unbaked pie crusts: The golden, flaky casing that holds everything together and adds that final irresistible crunch.
How to Make Easy Chicken Pot Pie Recipe
Step 1: Preheat and Prepare Ingredients
Start by gathering all your ingredients and preheating your oven to 425°F (220°C). Having everything ready ensures a smooth cooking process and that your oven is primed for a perfect, golden crust when the pie is ready to bake.
Step 2: Cook Chicken and Vegetables
Combine cubed chicken, sliced carrots, peas, and celery in a large saucepan. Cover with water and bring to a boil. Let it simmer for 15 minutes until the chicken is cooked through and vegetables are tender, then drain well. This step cooks the filling without losing that fresh, vibrant taste you want inside your pot pie.
Step 3: Melt Butter and Sauté Onions
While the chicken and veggies cook, melt butter in a separate saucepan over medium heat. Add chopped onions and sauté until soft and translucent—about 5 to 7 minutes. This gentle caramelization enhances the flavor, giving the dish a sweet, aromatic base that makes a big difference.
Step 4: Create the Roux and Season
To your melted butter and onions, stir in the flour, salt, black pepper, and celery seed. This mixture forms the roux, which is the foundation of that luscious, creamy filling everyone loves in a chicken pot pie. Stir well to avoid lumps and cook for a minute to cook off the raw flour taste.
Step 5: Add Liquids and Thicken
Slowly pour in chicken broth and milk while stirring constantly to avoid clumps. Lower the heat to medium-low and simmer the sauce until it thickens, about 5 to 10 minutes. The creamy sauce should coat the back of a spoon beautifully—that’s the sign it’s ready.
Step 6: Assemble the Pie
Place the cooked chicken and vegetable mixture into the bottom pie crust. Pour the thickened sauce evenly over the filling, making sure every bite will be creamy and flavorful. Cover with the second crust, seal the edges tightly, trim excess dough, and cut small slits on top to vent steam during baking.
Step 7: Bake the Pie
Pop your pie into the preheated oven and bake for 30 to 35 minutes until the crust turns golden brown and the filling bubbles through the vents. That aromatic, golden finish is truly the hallmark of a joyful, homemade chicken pot pie.
Step 8: Cool and Serve
Remove the pie from the oven carefully and allow it to cool for around 10 minutes. Letting the filling set up just a bit makes slicing easier and helps you enjoy every comforting spoonful without it all spilling out.
How to Serve Easy Chicken Pot Pie Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme adds a pop of green and fresh herbal aroma that complements the savory flavors beautifully without overcomplicating the dish.
Side Dishes
A simple side salad with tangy vinaigrette or roasted seasonal vegetables balances the richness of the pot pie. Crispy green beans or a light cucumber salad are fantastic options that bring freshness alongside the creamy pie.
Creative Ways to Present
For an extra special touch, serve the pie in individual ramekins or mini pie dishes to offer personalized portions. This adds a charming, rustic look perfect for dinner parties or cozy family dinners.
Make Ahead and Storage
Storing Leftovers
After cooling completely, store leftover pot pie in an airtight container or cover tightly with foil in the refrigerator. It will keep well for up to 3 to 4 days, preserving both flavor and texture.
Freezing
You can freeze this Easy Chicken Pot Pie Recipe either before or after baking. Wrap it securely in plastic wrap and foil to prevent freezer burn, and it will stay delicious for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To revive leftovers, reheat in a preheated oven at 350°F (175°C) for about 20 minutes until warmed through and the crust regains its crispness. Avoid microwaving to keep the crust flaky and avoid sogginess.
FAQs
Can I use store-bought cooked chicken instead of raw chicken?
Yes! Using cooked chicken is a great shortcut. Just add it with the vegetables before making the sauce, reducing cooking time. This won’t compromise flavor and makes the recipe even easier.
Is it possible to make this dish gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend and use gluten-free pie crusts. Make sure your broth is gluten-free too. The result will be just as delicious but safe for those avoiding gluten.
What can I substitute for celery seed if I don’t have it?
You can omit celery seed or use a pinch of dried thyme or a little celery salt instead. While celery seed adds a unique flavor, these alternatives keep the dish flavorful and aromatic.
Can I make this Easy Chicken Pot Pie Recipe vegetarian?
Sure! Replace the chicken with hearty vegetables like mushrooms, potatoes, and zucchini. Use vegetable broth instead of chicken broth, and you’ll have a satisfying vegetarian pot pie that’s equally comforting.
How long does it take to prepare this chicken pot pie?
The entire process takes about 1 hour and 20 minutes, including prep and baking. It’s a manageable recipe that yields a rewarding homemade dish without feeling overwhelming.
Final Thoughts
There’s something truly special about making this Easy Chicken Pot Pie Recipe from scratch—it’s humble, hearty, and full of love in every bite. Whether you’re feeding your family or cozying up for a solo dinner, this dish brings warmth and satisfaction like no other. Go ahead, give it a try, and soon it may become one of your all-time favorite comfort foods!
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Easy Chicken Pot Pie Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Description
This easy chicken pot pie recipe is a comforting homemade classic featuring tender chicken breast, fresh vegetables, and a creamy sauce all baked inside a flaky pie crust. With straightforward steps and simple ingredients, this dish is perfect for a hearty family meal.
Ingredients
Filling
- 1 pound skinless, boneless chicken breast halves, cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 0.5 cup sliced celery
Sauce
- 0.333 cup butter
- 0.333 cup chopped onion
- 0.333 cup all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon celery seed
- 1.75 cups chicken broth
- 0.666 cup milk
Pie Crust
- 2 (9 inch) unbaked pie crusts
Instructions
- Preheat and prepare ingredients: Gather all ingredients and preheat your oven to 425°F (220°C) to ensure it’s hot and ready for baking the pie later.
- Cook chicken and vegetables: In a saucepan, combine the cubed chicken, sliced carrots, peas, and celery. Add enough water to cover the ingredients and bring to a boil. Allow to boil for 15 minutes, then remove from heat and drain well.
- Melt butter and sauté onions: While the chicken cooks, melt the butter in another saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 to 7 minutes, stirring occasionally to avoid browning.
- Create the roux and season: Stir the all-purpose flour, salt, black pepper, and celery seed into the melted butter and onions. This forms the base for the creamy filling sauce.
- Add liquids and thicken: Gradually pour in the chicken broth and milk while stirring constantly to avoid lumps. Reduce the heat to medium-low and let the mixture simmer until it thickens, about 5 to 10 minutes. Remove from heat once thickened and set aside.
- Assemble the pie: Place the cooked chicken and vegetable mixture into the bottom pie crust. Pour the thickened broth sauce evenly over the filling. Cover with the second pie crust, sealing the edges tightly. Trim off any excess dough and cut several small slits in the top crust to allow steam to escape during baking.
- Bake the pie: Place the assembled pie in the preheated oven and bake for 30 to 35 minutes, until the crust is golden brown and the filling is bubbling through the vents.
- Cool and serve: Remove the pie from the oven and allow it to cool for 10 minutes before slicing and serving to let the filling set slightly for easier cutting.
- Enjoy your comfort food classic: Serve warm and enjoy a delicious, hearty chicken pot pie made from scratch.
Notes
- Use room temperature pie crusts for easier handling and better texture.
- For extra flavor, you can add herbs like thyme or rosemary to the filling.
- Make sure to cut slits on the top crust to allow steam to escape and prevent sogginess.
- This recipe can be made ahead and baked just before serving; keep refrigerated until ready.
- Leftovers store well in the refrigerator and can be reheated in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
