Chicken Pot Pie – Easy Cheesecake Factory Copycat

This is a straightforward homemade version of the Cheesecake Factory Chicken Pot Pie — flaky crust, cozy creamy filling, and packed with flavor. It’s the kind of comfort food that’s perfect when you want something warm, nostalgic, and actually filling. Plus, it’s budget-friendly and easier than it looks.

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Quick Summary

• Prep time: 30 mins
• Cook time: 1 hour
• Flavor: creamy, buttery, nostalgic
• Great for: reset dinners, cold nights, meal prep leftovers

Why I Like This Recipe

Honestly? I made it because I didn’t wanna order takeout again. I needed something warm that felt like it actually loved me back. This came out so flaky and creamy I stood over the sink eating it with a spoon. It’s been on repeat since.

Ingredients

Chicken Filling

• 1 lb boneless, skinless chicken breasts
• ⅓ cup unsalted butter
• ½ cup celery, sliced
• ⅓ cup onion, chopped
• ⅓ cup all-purpose flour
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp celery seed
• ½ tsp garlic powder
• 1 tsp chicken bouillon paste (or 1 cube)
• 1 cup milk
• 8 oz frozen mixed vegetables (peas, carrots, corn, green beans)
• 1¾ cups chicken cooking water (reserved after boiling)

Crust

• 1 batch homemade pie dough (two crusts — top + bottom)

Egg Wash

• 1 egg
• 1 tbsp milk

How To Make Chicken Pot Pie 

1. Cook the chicken: Season lightly. Simmer in water until just done. Cool a bit, then chop. Keep 1¾ cups of that water — it’s chicken-y gold.
2. Make the base: Melt butter in the same pot. Add celery + onion. Sauté till soft. Stir in flour, salt, pepper, celery seed, garlic powder, bouillon. Whisk in reserved water + milk. Simmer till thickened.
3. Add filling stuff: Toss in chicken and veggies. Stir. Taste. Adjust anything. Let it cool down a bit.
4. Roll the crust: Bottom layer into a 9-inch pie dish. No need to be perfect. Rustic works.
5. Assemble: Pour in the cooled filling. Top with second crust. Seal edges and cut a slit on top for steam.
6. Bake: Egg wash the top. 425°F for 40–50 mins. If browning too fast, cover edges with foil.
7. Let it rest: Cool 15–20 mins before slicing. Worth it.

Tips for Success

• Let the filling cool before assembly — hot filling = sad soggy crust.
• Use real butter. The flavor is unbeatable.
• Crust doesn’t have to be pretty. It’ll still taste great.
• Egg wash makes it shiny and golden. Don’t skip.

Storage and Reheating

• Fridge: Covered, up to 4 days. Reheats beautifully.
• Freezer: Wrap tightly. Good for 3 months. Freeze unbaked or baked.
• Reheat: Oven at 350°F till warm. Microwave works too, but crust softens.

Frequently Asked Questions

• Can I use rotisserie chicken?
  Yep. Just skip the boiling step and sub broth for the water.
• Can I make this ahead?
  Totally. Assemble, wrap, and bake later. Or freeze it.
• What if I don’t have celery seed?
  Skip it — it’s optional. Not a deal-breaker.
• Can I use store-bought crust?
  Yep, if you’re short on time. Homemade is better, though.
• Is this like the restaurant version?
  It’s pretty close. Maybe even better ‘cause you can tweak the seasoning.

Common Mistakes and How to Dodge Them

• Using hot filling in the crust: It melts the bottom layer. Let it cool to room temp first.
• Skipping the egg wash: Makes it look dull and unfinished. The glow-up matters.
• Undercooking the crust: Golden brown is the goal. Cover the edges with foil if needed, but let that top get some color.
• Overfilling the pie dish: You’ll end up with a mess in the oven. Keep it level.
• Not tasting the filling: You can adjust flavors before it goes in the crust. After baking? Too late.

Nutrition Facts (Per Serving)

• Calories: 431 kcal
• Total Fat: 26g
• Saturated Fat: 11g
• Cholesterol: 95mg
• Sodium: 525mg
• Potassium: 450mg
• Total Carbohydrate: 30g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 20g

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