Classic Chicken Pot Pie Recipe
If you’re craving a hearty, comforting meal that feels like a warm hug on a plate, this Classic Chicken Pot Pie Recipe is your go-to. It’s loaded with tender chicken, vibrant vegetables, and a luscious creamy sauce all wrapped in a flaky, golden crust. Whether it’s for a cozy family dinner or a special occasion, this dish delivers nostalgia and flavor in every single bite.
Ingredients You’ll Need
To make this Classic Chicken Pot Pie Recipe truly stand out, you’ll want to gather some simple yet essential ingredients. Each one plays a crucial role in bringing together the perfect balance of flavor, texture, and color that makes this dish unforgettable.
- Chicken breast, 1 pound, cubed: The star protein, tender and mild, creating the hearty base.
- Carrots, 1 cup sliced: Adds natural sweetness and a pop of vibrant orange.
- Frozen green peas, 1 cup: Sweet, tender bursts of green that brighten the filling.
- Celery, ½ cup sliced: For subtle crunch and that classic pot pie flavor depth.
- Butter, ⅓ cup: Melts down to a silky base for the roux, enriching every bite.
- Onion, ⅓ cup chopped: Softens to sweet aromatic goodness in the sauce.
- All-purpose flour, ⅓ cup: The thickening powerhouse for that luscious creamy sauce.
- Salt, ½ teaspoon: Amplifies all the savory flavors perfectly.
- Black pepper, ¼ teaspoon: Adds subtle warmth and a gentle kick.
- Celery seed, ¼ teaspoon: That little secret flavor boosting the classic profile.
- Chicken broth, 1 ¾ cups: Creates a rich, savory base for the sauce.
- Milk, ⅔ cup: Makes the sauce creamy and smooth.
- Unbaked pie crusts, 2 (9-inch): The flaky, buttery casing that holds all the deliciousness together.
How to Make Classic Chicken Pot Pie Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 425°F (220°C). This high temperature ensures the crust becomes beautifully golden and crisp while the filling bubbles up just right.
Step 2: Cook the Chicken and Vegetables
Combine the cubed chicken, sliced carrots, peas, and celery in a saucepan. Cover with water and bring everything to a boil. Let it cook for about 15 minutes until the chicken is cooked through and the vegetables are tender but still vibrant. Once done, drain the water and set the mixture aside to keep all those flavors ready for the filling.
Step 3: Make the Sauce
In a separate saucepan, melt the butter over medium heat. Add the chopped onion and cook it gently until it softens and becomes fragrant, about 5 to 7 minutes. Stir in the flour, salt, pepper, and celery seed, and cook for another 1 to 2 minutes. This forms a roux that will thicken the sauce perfectly. Slowly whisk in the chicken broth and milk, then simmer on medium-low heat until the sauce thickens and becomes silky smooth, usually around 5 to 10 minutes. Remove from heat and get ready to combine everything.
Step 4: Assemble the Pot Pie
Lay one pie crust carefully into a 9-inch pie dish, making sure it fits snugly with no air bubbles. Spread the cooked chicken and vegetable mixture evenly over the crust. Pour the thickened creamy sauce on top, covering every morsel. Then, place the second pie crust over the filling. Seal the edges and trim any extra dough to keep it tidy. Don’t forget to cut several small slits in the top crust to let steam escape during baking.
Step 5: Bake to Perfection
Pop your assembled pot pie into the preheated oven and bake for 30 to 35 minutes. You want to see that crust turn a gorgeous golden brown and notice the filling bubbling through the vent holes. Once out of the oven, let it rest for 10 minutes so the filling sets up nicely, making it easier to serve.
How to Serve Classic Chicken Pot Pie Recipe
Garnishes
Adding a little fresh green parsley or thyme sprigs on top brightens up the presentation and adds a subtle herbal aroma that complements the creamy filling beautifully.
Side Dishes
This pot pie is a hearty meal on its own, but pairing it with a crisp green salad or roasted seasonal vegetables adds a refreshing contrast and extra nutrients to your plate.
Creative Ways to Present
For an elegant twist, serve the filling in individual ramekins topped with small homemade pie crust lids. It’s perfect for dinner parties, making each serving feel special and personalized.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your pot pie tightly and refrigerate. It keeps exceptionally well for up to 3 days, making it a great option for easy weeknight meals.
Freezing
You can freeze an unbaked assembled pot pie wrapped securely in plastic wrap and foil for up to 2 months. When ready, bake it straight from frozen (just add 10-15 minutes to the baking time) for convenience without sacrificing flavor.
Reheating
To reheat leftovers, pop portions into a 350°F oven until warmed through and the crust regains its crispness, usually about 20 minutes. Avoid the microwave if you want to keep that flaky texture intact.
FAQs
Can I use rotisserie chicken instead of raw chicken breast?
Absolutely! Shredded rotisserie chicken works great for a quicker prep time and can add extra flavor, but be mindful to adjust the cooking of vegetables accordingly since the chicken is already cooked.
What can I substitute for celery if I don’t have any?
If celery isn’t on hand, try using chopped fennel or green bell peppers for a slightly different but still tasty flavor and crunch.
Is it possible to make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend for the roux and use gluten-free pie crusts. This will yield a delicious gluten-free Classic Chicken Pot Pie Recipe.
Can I use a different type of crust?
Certainly! Puff pastry or biscuit dough can make interesting alternatives, offering a different texture or a more indulgent top layer.
What is the best way to prevent a soggy crust?
Make sure to pre-cook the filling ingredients to reduce excess moisture, and don’t skip the slits in the top crust to let steam escape. You can also brush the bottom crust with a beaten egg white before filling it to create a moisture barrier.
Final Thoughts
There’s something incredibly satisfying about sinking your fork into a warm slice of this Classic Chicken Pot Pie Recipe. From the flaky crust to the rich and creamy filling, it’s the kind of dish that brings comfort and smiles every time. I encourage you to give this recipe a try soon—you’ll see why it’s a timeless favorite in so many kitchens!
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Classic Chicken Pot Pie Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This Classic Chicken Pot Pie recipe combines tender chicken breast, fresh vegetables, and a creamy savory sauce all encased in a flaky, golden-brown pie crust. Perfect as a comforting homemade meal, this pot pie is baked to perfection with a rich sauce and a satisfying crust that everyone will love.
Ingredients
Chicken and Vegetables
- 1 pound boneless, skinless chicken breast, cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
Sauce
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 1 ¾ cups chicken broth
- ⅔ cup milk
Crust
- 2 (9-inch) unbaked pie crusts
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare it for baking the pot pie later.
- Cook the Chicken and Vegetables: In a saucepan, combine the cubed chicken, sliced carrots, peas, and celery. Add enough water to cover the ingredients, bring to a boil, and cook for about 15 minutes until the chicken is cooked through and vegetables are tender. Drain the mixture and set aside.
- Make the Sauce: In a separate saucepan over medium heat, melt the butter. Add the chopped onion and sauté for 5-7 minutes until softened and fragrant.
- Prepare the Roux: Stir in the flour, salt, black pepper, and celery seed into the melted butter and onions. Cook while stirring constantly for 1-2 minutes to create a roux that will thicken the sauce.
- Add Liquids: Gradually whisk in the chicken broth and milk. Continue to simmer the mixture over medium-low heat, stirring frequently, until the sauce thickens, about 5-10 minutes. Remove from heat once thick and creamy.
- Assemble the Pot Pie: Place one of the unbaked pie crusts into a 9-inch pie dish. Evenly spread the cooked chicken and vegetable mixture over the crust, then pour the thickened sauce on top to coat everything well.
- Top Crust and Seal: Cover the filling with the second pie crust. Seal the edges by pressing the dough together and trim off any excess. Cut several small slits into the top crust to allow steam to escape during baking.
- Bake: Place the assembled pot pie into the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Rest and Serve: Once baked, remove the pot pie from the oven and let it rest for about 10 minutes. This allows the filling to set before slicing and serving.
Notes
- For extra flavor, you can add herbs like thyme or rosemary to the sauce.
- Make sure to cut slits on the top crust to prevent bubbling over during baking.
- Leftover pot pie can be refrigerated for up to 3 days and reheated in the oven for best results.
- Using homemade pie crust can enhance the flavor and texture but store-bought crusts work well for convenience.
- Ensure the filling has thickened properly before assembling to avoid a runny pot pie.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
