Classic Chicken Pot Pie

Classic chicken pot pie with a flaky homemade crust, tender chicken, and a creamy vegetable filling. This comforting dinner recipe is perfect for family meals and pairs well with salads or roasted vegetables.

Ingredients

For the Pie:

• 1 recipe homemade pie dough, chilled (enough for top and bottom crusts)
• 1 pound boneless skinless chicken breasts

For the Filling:

• 1/3 cup (75 g) butter
• 1/2 cup (50 g) celery, sliced
• 1/3 cup (45 g) onion, chopped
• 1/3 cup (40 g) all-purpose flour
• 1/2 teaspoon (2.5 g) salt
• 1/4 teaspoon (0.5 g) freshly ground black pepper
• 1/4 teaspoon (0.5 g) celery seed
• 1/2 teaspoon (1.5 g) garlic powder
• 1 teaspoon (5 g) chicken bouillon paste (or 1 bouillon cube)
• 1 cup (240 ml) milk
• 8 ounces (225 g) frozen mixed vegetables (carrots, peas, green beans, corn)

For the Egg Wash:

• 1 egg
• 1 tablespoon (15 ml) milk

Instructions

1. Cook the chicken: Season chicken with salt and pepper. Place in a large saucepan and cover with water. Simmer until just cooked through. Remove chicken, let cool, and chop into bite-sized pieces. Reserve 1 ¾ cups of the cooking water.
2. Prepare the filling: In the same saucepan, melt butter and cook celery and onion until soft and translucent. Stir in flour, salt, pepper, garlic powder, celery seed, and bouillon paste. Slowly add reserved water and milk, stirring until the mixture thickens.
3. Combine ingredients: Add chopped chicken and frozen vegetables to the sauce. Taste and adjust seasoning if necessary. Allow the mixture to cool slightly before assembling the pie.
4. Preheat oven: Set oven to 425°F (220°C).
5. Roll out bottom crust: On a lightly floured surface, roll one pie dough into a 12-inch circle. Place in a 9-inch pie pan.
6. Assemble pie: Pour the cooled filling into the crust. Roll out the second dough and place on top. Seal edges and crimp if desired. Cut a small slit in the top crust to release steam.
7. Egg wash: Whisk egg with 1 tablespoon milk and brush over the top crust.
8. Bake: Bake 40–50 minutes, until the crust is golden and the filling is bubbly. Cover with foil if the crust browns too quickly.
9. Rest and serve: Let pie cool for 15–20 minutes before serving to allow the filling to set.

Tips

• Let the filling cool before adding to the crust to prevent a soggy bottom.
• Use an instant-read thermometer to ensure the chicken is cooked to 165°F (74°C) before chopping.
• Seal the crust edges tightly to prevent filling from leaking during baking.
• For extra flakiness, chill the top crust before placing it on the pie.

Variations and Substitutions

• Vegetable Option: Omit chicken and add extra vegetables for a vegetarian version.
• Creamy Twist: Stir in ½ cup of heavy cream for richer filling.
• Herbs: Add fresh thyme, rosemary, or parsley to enhance flavor.
• Gluten-Free: Use gluten-free flour and pie dough alternatives.
• Dairy-Free: Substitute butter and milk with plant-based alternatives.

FAQs

Can I use rotisserie chicken?
Yes, shredded rotisserie chicken works well for a quicker version.

Can I freeze chicken pot pie?
Yes, assemble but don’t bake. Freeze and bake from frozen, adding extra 10–15 minutes.

How do I prevent a soggy crust?
Cool the filling before adding, and brush the bottom crust lightly with egg white or a thin layer of flour paste.

Serving Suggestions

• Serve with a simple green salad or roasted vegetables.
• Pair with mashed potatoes or steamed rice for a hearty meal.
• Top with extra fresh herbs for added color and flavor.

Why You’ll Love This Recipe

This classic chicken pot pie has a golden, flaky crust and a rich, creamy filling loaded with tender chicken and vegetables. Perfect for family dinners or comfort food nights, it’s hearty, flavorful, and makes excellent leftovers.

Classic Chicken Pot Pie

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

Ingredients

• For the Pie:

• 1 recipe homemade pie dough, chilled (enough for top and bottom crusts)

• 1 pound boneless skinless chicken breasts

• For the Filling:

• 1/3 cup (75 g) butter

• 1/2 cup (50 g) celery, sliced

• 1/3 cup (45 g) onion, chopped

• 1/3 cup (40 g) all-purpose flour

• 1/2 teaspoon (2.5 g) salt

• 1/4 teaspoon (0.5 g) freshly ground black pepper

• 1/4 teaspoon (0.5 g) celery seed

• 1/2 teaspoon (1.5 g) garlic powder

• 1 teaspoon (5 g) chicken bouillon paste (or 1 bouillon cube)

• 1 cup (240 ml) milk

• 8 ounces (225 g) frozen mixed vegetables (carrots, peas, green beans, corn)

• For the Egg Wash:

• 1 egg

• 1 tablespoon (15 ml) milk

Directions

• Cook the chicken: Season chicken with salt and pepper. Place in a large saucepan and cover with water. Simmer until just cooked through. Remove chicken, let cool, and chop into bite-sized pieces. Reserve 1 ¾ cups of the cooking water.
• Prepare the filling: In the same saucepan, melt butter and cook celery and onion until soft and translucent. Stir in flour, salt, pepper, garlic powder, celery seed, and bouillon paste. Slowly add reserved water and milk, stirring until the mixture thickens.
• Combine ingredients: Add chopped chicken and frozen vegetables to the sauce. Taste and adjust seasoning if necessary. Allow the mixture to cool slightly before assembling the pie.
• Preheat oven: Set oven to 425°F (220°C).
• Roll out bottom crust: On a lightly floured surface, roll one pie dough into a 12-inch circle. Place in a 9-inch pie pan.
• Assemble pie: Pour the cooled filling into the crust. Roll out the second dough and place on top. Seal edges and crimp if desired. Cut a small slit in the top crust to release steam.
• Egg wash: Whisk egg with 1 tablespoon milk and brush over the top crust.
• Bake: Bake 40–50 minutes, until the crust is golden and the filling is bubbly. Cover with foil if the crust browns too quickly.
• Rest and serve: Let pie cool for 15–20 minutes before serving to allow the filling to set.