If you’ve ever craved a warm, comforting dish that feels like a hug on a plate, then this Easy Chicken Pot Pie Recipe is exactly what you need. It blends tender chicken, a medley of fresh vegetables, and a rich, creamy sauce all wrapped up in a flaky, golden crust that will make your kitchen smell absolutely irresistible. This pot pie is not only a classic comfort food favorite but also a straightforward and satisfying recipe that anyone can master with just a little patience and love.

Easy Chicken Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, wholesome ingredients is the first step to making this Easy Chicken Pot Pie Recipe shine. Each component plays a key role in balancing flavor, creating texture, and lending that perfect homemade appeal.

1 pound skinless, boneless chicken breast halves, cubed: The hearty protein base that makes this pot pie so satisfying.
1 cup sliced carrots: Adds vibrant color and a gentle sweetness with every bite.
1 cup frozen green peas: Brings a pop of bright green and a subtle earthiness to the filling.
0.5 cup sliced celery: For that delicate crunch and fresh flavor contrast.
0.333 cup butter: Vital for sautéing onions and enriching the filling’s creamy sauce.
0.333 cup chopped onion: Builds a savory depth of flavor when softened in butter.
0.333 cup all-purpose flour: The thickening agent that gives the filling its luscious texture.
0.5 teaspoon salt: Enhances all the natural flavors in the pot pie.
0.25 teaspoon black pepper: Adds a mild heat and seasoning balance.
0.25 teaspoon celery seed: This touch of spice echoes the celery’s flavor and brings aromatic warmth.
1.75 cups chicken broth: Forms the savory, flavorful base of the filling sauce.
0.666 cup milk: Softens and enriches the sauce for that creamy goodness.
2 (9 inch) unbaked pie crusts: These are the flaky, buttery shells that enclose all the deliciousness.

How to Make Easy Chicken Pot Pie Recipe

Step 1: Preheat and Prepare Ingredients

Before diving in, preheat your oven to 425°F (220°C) so it’s nicely warmed up for baking your pie. Getting everything ready and measured out makes the process smooth and enjoyable.

Step 2: Cook Chicken and Vegetables

In a saucepan, combine the cubed chicken, sliced carrots, peas, and celery. Add enough water to cover the mixture and bring it to a boil. Let it cook for 15 minutes to ensure the chicken is tender and the vegetables are just right, then drain it well to avoid sogginess.

Step 3: Melt Butter and Sauté Onions

While the chicken mixture cooks, melt butter in a separate saucepan over medium heat. Toss in the chopped onion and cook until soft and translucent, around 5 to 7 minutes. This step creates a flavorful base for the sauce with that subtle sweetness from the onions.

Step 4: Create the Roux and Season

Add the all-purpose flour, salt, black pepper, and celery seed to the melted butter and onions. Stir well to form a roux, which is the key to a creamy, thick sauce that clings beautifully to the chicken and vegetables.

Step 5: Add Liquids and Thicken

Slowly pour in the chicken broth and milk, whisking constantly to prevent lumps. Lower the heat to medium-low and let the sauce simmer gently until it thickens, about 5 to 10 minutes. This luscious sauce will be the heart of your pot pie filling.

Step 6: Assemble the Pie

Carefully transfer the cooked chicken and vegetables into the bottom pie crust. Pour the thickened sauce evenly over the filling, making sure everything gets coated in that creamy goodness. Cover with the second pie crust, seal the edges tightly, trim any excess dough, and cut small slits on top to allow steam to escape during baking.

Step 7: Bake the Pie

Pop the assembled pie into your preheated oven and bake for 30 to 35 minutes. Watch as the crust turns a glorious golden brown and the filling bubbles energetically through the vents — a true sign your Easy Chicken Pot Pie Recipe is ready.

Step 8: Cool and Serve

After baking, let the pie rest for about 10 minutes. This short pause helps the filling set, making it easier to slice and savor every bite without losing those radiant layers of flavor and texture.

How to Serve Easy Chicken Pot Pie Recipe

Garnishes

A sprinkle of freshly chopped parsley or thyme can add a touch of color and a hint of herbal brightness that perfectly complements the rich filling. For a special touch, consider a light dusting of freshly ground black pepper right before serving.

Side Dishes

This chicken pot pie pairs beautifully with simple, light sides like a crisp green salad tossed with vinaigrette or roasted Brussels sprouts. These fresh sides balance the richness of the pie and make your meal feel complete and satisfying.

Creative Ways to Present

If you want to impress guests or treat yourself, try serving individual pot pies in smaller ramekins or skillet dishes. This offers a charming presentation and ensures everyone gets that perfect crispy crust around the edges. You can also add decorative dough cutouts on top for a whimsical twist.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover your leftover pot pie tightly with plastic wrap or foil and store it in the refrigerator for up to 3 days. This helps preserve all the flavors and textures so you can enjoy a homey meal anytime.

Freezing

If you want to keep your Easy Chicken Pot Pie Recipe longer, wrap it well in foil and place it in a freezer-safe container. It freezes beautifully for up to 2 months, making it perfect for busy days when a homemade meal is just what you need.

Reheating

To reheat, thaw the pie overnight in the fridge, then bake it at 350°F (175°C) for about 20 to 30 minutes until warmed through and the crust is crisp again. Using the oven preserves that delightful flaky texture much better than a microwave.

FAQs

Can I use cooked chicken instead of boiling it?

Absolutely! Using leftover cooked chicken is a fantastic shortcut that still works wonderfully in this Easy Chicken Pot Pie Recipe. Just make sure to dice it into bite-sized pieces and add it in with the vegetables when assembling the pie.

What can I substitute for celery if I don’t have any on hand?

If celery isn’t available, consider using fennel bulb for a slightly anise-like flavor or extra carrots for sweetness and crunch. Both options add texture and freshness, keeping your pot pie lively and tasty.

Can I use a store-bought pie crust?

Yes! Store-bought pie crusts are a perfectly convenient solution and still deliver that flaky, buttery experience. Just make sure they’re thawed and ready to handle before assembling your pie.

How do I make sure the bottom crust doesn’t get soggy?

To prevent sogginess, drain the chicken and vegetables very well before adding the sauce, and bake the pie on a lower oven rack to encourage even cooking. Some people also like to brush the bottom crust with a thin layer of egg wash and bake it for a few minutes before adding the filling.

Is this recipe freezer-friendly after baking?

It’s best to freeze the pot pie before baking for optimal texture upon reheating. Once baked, freezing can cause the crust to lose some flakiness, though it’s still edible. For best results, assemble and freeze, then bake fresh when ready to enjoy.

Final Thoughts

There’s something truly special about making and sharing this Easy Chicken Pot Pie Recipe. It’s like wrapping yourself in a cozy blanket filled with flavors that feel both nostalgic and homemade from the heart. Whether it’s a family dinner or a special occasion, give this recipe a try—you’ll be amazed at how easy comfort food can be!

Easy Chicken Pot Pie Recipe

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4.3 from 83 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 8 servings 1x

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Description

This Easy Chicken Pot Pie Recipe is a comforting classic made from scratch with tender chicken, hearty vegetables, and a creamy savory sauce all enclosed in a flaky, golden pie crust. Perfect for a family meal, this dish combines a rich filling with a crisp crust, baked to perfection in about an hour and twenty minutes.

Ingredients

Scale

Filling Ingredients

1 pound skinless, boneless chicken breast halves, cubed
1 cup sliced carrots
1 cup frozen green peas
0.5 cup sliced celery
0.333 cup chopped onion

Sauce Ingredients

0.333 cup butter
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

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Instructions

Preheat and prepare ingredients: Gather all ingredients and preheat your oven to 425°F (220°C) so it is 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 them, bring to a boil, and cook 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 chopped onion and cook for 5 to 7 minutes until soft and translucent, stirring occasionally to prevent browning.
Create the roux and season: Stir in the flour, salt, black pepper, and celery seed into the melted butter and onions, forming the base for the creamy sauce.
Add liquids and thicken: Gradually pour in chicken broth and milk while stirring constantly to avoid lumps. Reduce heat to medium-low and let the sauce simmer for 5 to 10 minutes until it thickens. Remove from heat and set aside.
Assemble the pie: Place the cooked chicken and vegetable mixture into the bottom pie crust. Pour the thickened sauce evenly over the filling. Cover with the second pie crust, seal edges tightly, trim excess dough, and cut several small slits on top to allow steam to escape.
Bake the pie: Place the 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 slits.
Cool and serve: Remove the pie from the oven and let it cool for 10 minutes to allow the filling to set for easier slicing.
Enjoy your comfort food classic: Serve warm and enjoy a hearty, delicious chicken pot pie made from scratch.

Notes

You can substitute frozen mixed vegetables instead of just peas for variety.
Make sure to cut slits on the pie crust top to prevent sogginess inside.
Letting the pie cool before slicing helps keep the filling intact when serving.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
Use high-quality chicken broth for a richer flavor in the sauce.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Main Course
Method: Baking
Cuisine: American