Main Dishes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes Chicken Pot Pie 4.8 (13,072) 9,300 Reviews 2,475 Photos A delicious chicken pie made from scratch with carrots, peas, and celery in a pre-made crust. Add thyme and poultry seasoning for more flavor. Recipe by Robbie Rice Updated on January 19, 2023 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2,475 2,475 2,475 2,475 Prep Time: 20 mins Cook Time: 50 mins Additional Time: 10 mins Total Time: 1 hrs 20 mins Servings: 8 Yield: 1 9-inch pie Jump to Nutrition Facts Jump to recipe Every home cook needs a good chicken pot pie recipe in their repertoire. On the hunt for a new family favorite? You're in luck! This homemade chicken pot pie definitely deserves a permanent spot in your recipe box. Chicken Pot Pie Ingredients Dotdash Meredith Food Studios Here's what you'll need to make the best chicken pot pie of your life: ChickenBoneless, skinless chicken breasts (cut into cubes) are ideal for making classic chicken pot pie. VegetablesThis chicken pot pie recipe calls for the usual suspects: peas, carrots, onions, and celery. You could toss in some mushrooms or green peppers if you want to incorporate more veggies. Butter and Flour The chicken pot pie filling starts with a roux made with butter and all-purpose flour. SeasoningsAchieve the perfect cozy flavor with salt, pepper, and celery seed. Of course, you can add more seasonings to suit your taste. Broth and MilkChicken broth and milk add depth of flavor and help create a smooth and decadent chicken pot pie filling consistency. Pie CrustsYou'll need two unbaked pie crusts. If you opt for the homemade route, you can't go wrong with our Butter Flaky Pie Crust recipe — but store-bought is perfectly fine. How to Make Chicken Pot Pie Allrecipes Magazine It's easier than you think to make a crowd-pleasing homemade chicken pot pie. You'll find the step-by step recipe below, but here's a brief overview of what you can expect: Make the Filling Boil the cubed chicken with the carrots, peas, and celery for about 15 minutes. Drain and set aside. Cook the onions in butter until they're translucent, then stir in the flour and seasonings. Add the chicken broth and milk and simmer until the filling is thick. Fill and Bake the Pie Place the chicken-vegetable mixture in an unbaked pie crust. Pour the chicken broth mixture over it. Cover with the top crust, seal the edges, and cut slits in the top to allow the steam to escape. Bake until the pastry is golden brown and the filling is bubbly. How to Store Chicken Pot Pie myallrecipe Allow the pie to cool completely before storage. Wrap the cooled pie tightly in aluminum foil and refrigerate for three to five days. Reheat in the oven or in short bursts in the microwave. Allrecipes Community Tips and Praise "We love this recipe just as it is written," says crs701. "We have had it several times and it is always so good — never dry. I am going to make it tonight and add a cup of diced potatoes, just because we are a potato family. I always use deep dish pie crusts. Simply delicious!" "Really good," according to TD. "I used a rotisserie chicken and just added it after the veggies were done. Added some house seasoning but other than that, I followed the recipe exactly. Excellent!! My family loved this!" "Perfect just the way it is," raves dplatow. "The way chicken pot pie should be. Getting the right consistency in the sauce is key. I've made this a dozen times and it's a family favorite." Editorial contributions by Corey Williams Ingredients 1 pound skinless, boneless chicken breast halves - cubed 1 cup sliced carrots 1 cup frozen green peas ½ cup sliced celery ⅓ cup butter ⅓ cup chopped onion ⅓ cup all-purpose flour ½ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon celery seed 1 ¾ cups chicken broth ⅔ cup milk 2 (9 inch) unbaked pie crusts Directions Gather all ingredients. Dotdash Meredith Food Studios Preheat the oven to 425 degrees F (220 degrees C.) Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain. Dotdash Meredith Food Studios While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed Dotdash Meredith Food Studios Dotdash Meredith Food Studios Slowly stir in chicken broth and milk. Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside. Dotdash Meredith Food Studios Dotdash Meredith Food Studios Dotdash Meredith Food Studios Place chicken and vegetables in the bottom pie crust. Pour hot liquid mixture over top. Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape. Dotdash Meredith Food Studios Dotdash Meredith Food Studios Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 412 Calories 24g Fat 30g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 412 % Daily Value * Total Fat 24g 31% Saturated Fat 9g 46% Cholesterol 55mg 18% Sodium 517mg 22% Total Carbohydrate 30g 11% Dietary Fiber 3g 12% Total Sugars 3g Protein 18g Vitamin C 6mg 29% Calcium 53mg 4% Iron 2mg 13% Potassium 320mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved