When the winter wind starts to howl, nothing beats a warm kitchen. Your family will love the smell of this classic homemade chicken pot pie baking. It is the ultimate way to end a cold day. This recipe delivers a flaky crust and a rich, creamy center every time.
Why This Recipe Is a Winner
This dish is the definition of true comfort food for your soul. It uses simple ingredients that you likely already have in your pantry. Even picky eaters will enjoy the tender chicken and sweet peas. It is a complete meal tucked inside a golden, buttery pastry shell. You get a restaurant-quality dinner without the high price tag or stress.
Simple Method
Making this pie is much easier than it looks to your guests. You start by simmering the chicken and fresh vegetables until they are tender. Then, you whisk together a quick, velvety gravy in the same pan. Simply pour everything into your crust and let the oven do the work. Reassure yourself that even if you are a beginner, you can do this.
Ingredients You’ll Need
This recipe relies on pantry staples and fresh produce for the best flavor.
- 1 pound boneless skinless chicken breasts, cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/2 cup sliced celery
- 1/3 cup unsalted butter
- 1/3 cup chopped yellow onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
- 2 (9 inch) unbaked pie crusts
Step-by-Step
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes, then drain and set aside.
- In the same saucepan over medium heat, melt butter and cook onion until translucent.
- Whisk in flour, salt, black pepper, and celery seed until well combined.
- Gradually whisk in chicken broth and milk, simmering until the sauce has thickened.
- Place the cooked chicken and vegetable mixture into the bottom pie crust.
- Pour the sauce over the chicken and vegetables.
- Cover with the top pie crust, seal the edges, and cut small slits in the top crust to allow steam to escape.
- Bake for 30 to 35 minutes until the pastry is golden brown and the filling is bubbly.
- Allow the pie to cool for 10 minutes before slicing and serving to allow the filling to set.
Best Ways to Enjoy It
Serve this pie while it is still warm and bubbly from the oven. A light green salad with lemon dressing balances the rich gravy perfectly. You could also offer extra steamed broccoli on the side for more greens. Set the table and gather everyone for a cozy family dinner tonight. This meal is best enjoyed with a glass of cold milk or tea.
Keep It Fresh
Store any leftovers in an airtight container in the fridge for three days. To keep the crust crisp, reheat slices in a 350°F oven for ten minutes. Avoid the microwave if you want to keep that flaky texture you love. You can also freeze the unbaked pie for a busy future night. Just wrap it tightly in foil and plastic wrap before freezing.
Tips for Best Results
- Don’t skip the celery seed because it adds a classic flavor.
- Seal the edges tightly to keep the delicious gravy from leaking out.
- Cut slits in the top to let the steam escape while baking.
- Use a glass pie plate to see if the bottom is golden.
- Let the pie rest for ten minutes before you slice into it.
- Brush the top crust with an egg wash for a shiny finish.
- Swap fresh carrots for frozen ones if you are in a hurry.
Ways to Switch It Up
- Use leftover holiday turkey instead of chicken for a post-Thanksgiving treat.
- Add a pinch of dried thyme or rosemary for an earthy aroma.
- Swap the top crust for flaky puff pastry to make it fancy.
- Make it vegetarian by using extra mushrooms and vegetable broth instead.
Common Questions
Can I make this ahead of time?
Yes, you can prep the filling a day early and store it. Just assemble and bake when you are ready for a fresh dinner. This is perfect for busy families during the school week.
How do I know when it is done?
The crust should be a beautiful golden brown color all over. You will also see the filling bubbling through the steam slits. This usually takes about thirty to thirty-five minutes in the oven.
I hope this classic homemade chicken pot pie brings warmth to your home. It is a recipe that makes every winter night feel a bit more special. Enjoy every flaky, creamy bite with the people you love most.
— Lidia
Classic Homemade Chicken Pot Pie
Ingredients
- 1 pound boneless skinless chicken breasts, cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/2 cup sliced celery
- 1/3 cup unsalted butter
- 1/3 cup chopped yellow onion
- 1/3 cup all -purpose flour
- 1/2 teaspoon sal t
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
- 2 (9 inch) unbaked pie crusts
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes, then drain and set aside.
- In the same saucepan over medium heat, melt butter and cook onion until translucent.
- Whisk in flour, salt, black pepper, and celery seed until well combined.
- Gradually whisk in chicken broth and milk, simmering until the sauce has thickened.
- Place the cooked chicken and vegetable mixture into the bottom pie crust.
- Pour the sauce over the chicken and vegetables.
- Cover with the top pie crust, seal the edges, and cut small slits in the top crust to allow steam to escape.
- Bake for 30 to 35 minutes until the pastry is golden brown and the filling is bubbly.
- Allow the pie to cool for 10 minutes before slicing and serving to allow the filling to set.
