Chicken Pot Pie Recipe

This Chicken Pot Pie Recipe is inspired by the timeless tradition of home-cooked comfort food. It is a savory and flaky recipe, which calls for tender poached chicken and a buttery, double-crust pastry. It’s a classic, foolproof recipe, ready in about 1 hour 30 minutes.

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Chicken Pot Pie Recipe Ingredients

For the Chicken Filling:

• 1 lb boneless, skinless chicken breasts
• 1/3 cup unsalted butter
• 1/2 cup celery, sliced
• 1/3 cup onion, chopped
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp celery seed
• 1/2 tsp garlic powder
• 1 tsp chicken bouillon paste (or 1 bouillon cube)
• 1 cup milk
• 8 oz frozen mixed vegetables (peas, carrots, corn, and green beans)
• 1 3/4 cups chicken cooking water (reserved after boiling the chicken)

For the Crust:

• 1 batch homemade pie dough (sufficient for a top and bottom crust)

For the Egg Wash:

• 1 egg
• 1 tbsp milk

How To Make Chicken Pot Pie

1. Poach the chicken: Place the chicken breasts in a pot and cover with water. Season the water lightly with a pinch of salt. Simmer over medium heat until the chicken is just cooked through. Remove the chicken, let it cool slightly, and then chop it into bite-sized cubes. Important: Measure and keep 1 3/4 cups of the cooking water; this is your “chicken-y gold” that will provide the base flavor for the gravy.
2. Sauté the aromatics: In the same pot (wiped clean) or a large skillet, melt the butter over medium heat. Add the sliced celery and chopped onion. Sauté for about 5 minutes until the vegetables are soft and translucent.
3. Build the gravy base: Stir in the flour, salt, pepper, celery seed, and garlic powder. Cook the flour mixture for 1 minute to remove the raw taste. Stir in the chicken bouillon paste. Gradually whisk in the reserved chicken cooking water and the milk. Simmer the mixture, stirring constantly, until it thickens into a smooth, creamy sauce.
4. Combine the filling: Toss the chopped chicken and the frozen mixed vegetables into the sauce. Stir well to ensure everything is evenly coated. Taste the filling and adjust the seasoning if necessary. Let the mixture cool for about 10 to 15 minutes; a cooled filling prevents the bottom crust from becoming soggy.
5. Prepare the crust: Roll out half of your pie dough and fit it into a 9-inch pie dish. Don’t worry about perfection; a rustic look adds to the home-style charm. Pour the cooled chicken filling into the bottom crust.
6. Seal and vent: Roll out the second half of the dough and place it over the top. Trim the excess, pinch the edges together to seal the pie, and cut a small slit in the center of the top crust to allow steam to escape during baking.
7. Bake to golden perfection: Whisk the egg and 1 tablespoon of milk together to create an egg wash. Brush it generously over the top crust. Bake at 425 degrees Fahrenheit for 40 to 50 minutes. If the edges are browning too quickly, loosely cover them with strips of aluminum foil.
8. The essential rest: Remove the pie from the oven and let it rest for 15 to 20 minutes before slicing. This wait is essential for the filling to set so it doesn’t run out when you cut the first piece.

Recipe Tips

• Why reserve the cooking water: Using the water the chicken was poached in adds a much deeper, more authentic chicken flavor to the gravy than store-bought broth alone.
• How to avoid a soggy bottom: Make sure your filling has cooled slightly before pouring it into the dough. You can also place your pie dish on a preheated baking sheet to help the bottom crust crisp up faster.
• Customizing the vegetables: While a frozen mix is convenient, feel free to use fresh diced potatoes or sautéed mushrooms for a more gourmet twist.
• The secret to a glossy crust: Using a full egg in your egg wash (rather than just the white or yolk) provides the best balance of golden color and professional shine.

What To Serve With Chicken Pot Pie?

This Chicken Pot Pie Recipe is a complete, hearty meal that needs a light or fresh pairing! A crisp Green Garden Salad with a light vinaigrette is the quintessential choice for cutting through the richness of the buttery crust. For a balanced dinner, a side of Honey Roasted Carrots or Steamed Broccoli adds a lovely vibrant color that pairs perfectly with the creamy filling! A small serving of Cranberry Sauce or a few Pickled Beets pairs wonderfully with the savory, herbal notes of the celery seed and thyme.

How To Store Chicken Pot Pie

• Refrigerate: Store leftovers in the pie dish, covered tightly with foil or plastic wrap, in the fridge for up to 3 days.
• Reheating: To keep the crust crispy, reheat individual slices in the oven at 350 degrees Fahrenheit for 10 to 15 minutes. Avoid the microwave, as it will make the pastry soft and doughy.
• Freeze: You can freeze the unbaked pie for up to 2 months. Bake it directly from frozen at 425 degrees, adding about 15 to 20 minutes to the total baking time.

Chicken Pot Pie Nutrition Facts

• Calories: 480 (per serving)
• Total Fat: 28 g
• Cholesterol: 95 mg
• Sodium: 720 mg
• Total Carbohydrates: 36 g
• Dietary Fiber: 3 g
• Protein: 22 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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