If you’re craving a soul-warming, hearty classic that’s guaranteed to steal the show at any meal, this Homemade Chicken Pot Pie Recipe is exactly what you need. Imagine tender chunks of chicken mingling with vibrant frozen veggies, all wrapped up in a flaky, buttery double crust that bakes to golden perfection. It’s a dish that brings comforting nostalgia with every bite, perfect for cozy nights or family gatherings where everyone wants seconds.
Ingredients You’ll Need
Gathering the right ingredients is easier than you think, and each one plays a vital role in building the perfect balance of creaminess, flavor, and texture in your pot pie. These simple staples create a dish that’s more than the sum of its parts.
- Homemade pie dough: Chilled and ready to roll, this dough forms the tender, flaky crust that cradles the filling beautifully.
- Boneless skinless chicken breasts: These provide juicy, tender protein and the hearty base of the pie.
- Butter: Adds richness and depth to the filling, helping soften onions and celery for that classic flavor.
- Celery: Offers a subtle crunch and fresh, slightly peppery note that lifts the dish.
- Onion: Provides sweetness and aromatic background to the creamy filling.
- All-purpose flour: Essential for thickening the luscious, creamy sauce that binds everything together.
- Salt and freshly ground black pepper: Basic seasonings that enhance every other flavor.
- Celery seed: Brings an extra layer of earthy, aromatic complexity.
- Garlic powder: Adds a subtle savory punch without overpowering the other ingredients.
- Chicken bouillon paste: Intensifies the chicken flavor for a robust, savory filling.
- Milk: Creates a silky smooth sauce, making the filling creamy and irresistible.
- Frozen mixed vegetables: A colorful medley of carrots, peas, green beans, and corn that adds sweetness and texture.
- Egg and extra milk (for egg wash): Used to brush the crust for a shiny, golden finish that’s as inviting as the filling inside.
How to Make Homemade Chicken Pot Pie Recipe
Step 1: Cook the Chicken
Start by seasoning the chicken breasts with salt and pepper. Place them in a saucepan filled with water just enough to cover, then simmer gently until the chicken is cooked through but still juicy. Removing them promptly prevents drying out. Once cooled, chop the chicken into bite-sized pieces that will soak up all the delicious sauce.
Step 2: Prepare the Filling Base
In the same saucepan, melt butter and sauté the chopped onions and sliced celery until soft and translucent. This cooking brings out their natural sweetness and deepens the flavor base. Next, stir in flour and the spices like salt, pepper, garlic powder, celery seed, and chicken bouillon paste, which thickens and seasons the filling wonderfully. Gradually add the reserved chicken cooking water along with milk, stirring constantly to create a silky, thickened sauce.
Step 3: Combine Chicken and Vegetables
Fold in the chopped chicken and frozen mixed vegetables into the creamy sauce. This step is where everything comes together, balancing the tender protein with crisp-tender vegetables. Taste the mixture and adjust seasoning if necessary, making sure that every bite bursts with flavor. Allow the filling to cool slightly so it won’t make the crust soggy when baked.
Step 4: Preheat the Oven
Set your oven to 425 degrees Fahrenheit to prepare for a perfect bake that crisps the crust while bubbling the filling to perfection.
Step 5: Roll Out the Bottom Pie Crust
On a lightly floured surface, roll out one portion of your chilled pie dough into a 12-inch circle, ready to line your 9-inch pie pan. This forms the sturdy yet tender base that captures all the filling juices.
Step 6: Assemble the Pie
Pour the cooled chicken pot pie filling into the pie crust. Roll out the second crust and lay it gently over the filling. Carefully seal the edges by pinching or crimping them together to lock in all that good stuff. Cut a small slit in the top crust for steam to escape, which keeps the crust perfectly crisp.
Step 7: Apply the Egg Wash
Whisk your egg with a tablespoon of milk, then brush a thin layer over the top crust. This simple step gives your pie a gorgeous golden-brown gloss and a slightly crisp texture once baked.
Step 8: Bake the Pie
Bake for 40 to 50 minutes or until the crust is golden and the filling bubbles lively through the steam vent. If the crust browns too quickly, tent the pie with aluminum foil to prevent burning while the filling cooks through evenly.
Step 9: Rest and Serve
Once out of the oven, let your pot pie rest for about 15 to 20 minutes. This crucial step allows the filling to set up nicely, making it easier and neater to slice and serve up that comforting, rich filling without a runny mess.
How to Serve Homemade Chicken Pot Pie Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme atop the warm pie adds a burst of herbal brightness and color contrast that awakens the senses. For extra indulgence, a tiny pat of butter melting on the crust just before serving can elevate the cozy feel perfectly.
Side Dishes
Pair your hearty Homemade Chicken Pot Pie Recipe with simple, crisp sides like a fresh green salad with a lemon vinaigrette or roasted seasonal vegetables. These lighter accompaniments create a lovely balance to the creamy richness, refreshing the palate and complementing the meal effortlessly.
Creative Ways to Present
For a playful twist, consider making individual pot pies in ramekins or mini pie tins. These personal servings look charming and allow everyone to enjoy their own perfectly portioned comfort food. Serving with a small ramekin of tangy cranberry sauce or a dollop of sour cream on the side introduces an exciting contrast that guests will adore.
Make Ahead and Storage
Storing Leftovers
After enjoying your Homemade Chicken Pot Pie Recipe, simply cover any leftovers tightly with plastic wrap or store in an airtight container in the refrigerator. It will keep well for up to 3 days, allowing you to savor the flavor again without losing any of that homemade charm.
Freezing
This pot pie freezes beautifully if you want to prepare in advance or save for a busy day. Assemble the pie but do not bake it; wrap it securely with plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to 2 months and baked straight from frozen—just add a little extra baking time.
Reheating
For reheating, place slices or the whole pot pie in a preheated oven at 350 degrees Fahrenheit until warmed through and the crust is crisp again, about 20-30 minutes. Microwaving is possible but may soften the crust, so the oven is always the best option to restore that fresh-baked texture.
FAQs
Can I use pre-cooked chicken instead of boiling chicken breasts?
Absolutely! You can use leftover roasted or rotisserie chicken to save time. Just chop it into bite-sized pieces and add it when combining the filling ingredients. This shortcut keeps the dish flavorful and easy to assemble.
Is it possible to make this pot pie gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for thickening, and use a gluten-free pie crust recipe. The filling will turn out just as delicious with careful ingredient choices.
How do I prevent a soggy bottom crust?
Using a chilled crust and allowing your filling to cool before assembling helps keep the crust crisp. Baking the pie at a high initial temperature also sets the crust quickly to avoid sogginess.
Can I add other vegetables to the filling?
Definitely! Feel free to mix things up with mushrooms, sweet potatoes, or zucchini based on your preference. Just ensure they’re chopped small and either cooked or partially cooked beforehand to maintain the right texture.
What can I do if my filling is too runny?
If your filling feels thin, gently simmer it longer to reduce liquid or whisk in a little more flour or cornstarch mixed with cold water until it thickens nicely before adding the chicken and vegetables back in.
Final Thoughts
This Homemade Chicken Pot Pie Recipe is the ultimate comfort food that brings warmth, aroma, and a touch of nostalgia to your kitchen. With its rich filling, flaky crust, and delightful mix of textures, it’s a dish that everyone will ask you to make again and again. So roll up your sleeves, gather your ingredients, and let this classic pot pie become a treasured staple in your home!
Print
Homemade Chicken Pot Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This classic Chicken Pot Pie recipe features a flaky homemade pie crust filled with tender chicken, a medley of vegetables, and a creamy, savory sauce. Perfect for a comforting family meal, it combines simple ingredients into a hearty, satisfying dish baked to golden perfection.
Ingredients
Pie Dough
- 1 recipe Homemade pie dough, chilled (enough for top and bottom crusts)
Filling
- 1 pound boneless skinless chicken breasts
- 1/3 cup butter (75 g)
- 1/2 cup celery, sliced (50 g)
- 1/3 cup onion, chopped (45 g)
- 1/3 cup all-purpose flour (40 g)
- 1/2 teaspoon salt (2.5 g)
- 1/4 teaspoon freshly ground black pepper (0.5 g)
- 1/4 teaspoon celery seed (0.5 g)
- 1/2 teaspoon garlic powder (1.5 g)
- 1 teaspoon chicken bouillon paste or 1 bouillon cube (5 g)
- 1 cup milk (240 ml)
- 8 ounces frozen mixed vegetables (carrots, peas, green beans, corn) (225 g)
Egg Wash
- 1 egg
- 1 tablespoon milk (15 ml)
Instructions
- Cook Chicken: Season the chicken breasts with salt and pepper, then place them in a large saucepan covered with water. Bring to a simmer and cook until just cooked through. Remove the chicken and let it cool slightly before chopping into bite-sized pieces. Reserve 1 3/4 cups of the cooking water for later use and discard the rest.
- Prepare Filling: In the same saucepan, add butter, chopped onions, and sliced celery; cook until soft and translucent. Stir in flour, salt, pepper, garlic powder, chicken bouillon paste, and celery seed. Gradually add the reserved cooking water and milk, stirring constantly. Simmer over medium-low heat until the mixture thickens into a creamy sauce.
- Add Chicken and Vegetables: Mix in the chopped chicken and frozen vegetables. Taste and adjust seasonings with salt, pepper, bouillon, or garlic powder if needed. Allow the filling to cool completely to avoid soggy crust when baking.
- Preheat Oven: Set your oven to 425°F (220°C) and allow it to fully preheat.
- Roll Out Bottom Crust: Roll out one portion of the chilled pie dough into a 12-inch diameter circle on a lightly floured surface. Fit it into a 9-inch pie pan, ensuring it covers the bottom and sides evenly.
- Assemble Pie: Pour the cooled filling into the pie crust. Roll out the second dough portion into a similar sized circle and place it over the filling. Seal the edges of the top and bottom crusts together and crimp if desired. Cut a small slit in the top crust to allow steam to escape during baking.
- Apply Egg Wash: Whisk together one egg with one tablespoon of milk. Brush this mixture thinly over the top crust to promote a golden, glossy finish during baking.
- Bake: Bake the chicken pot pie for 40-50 minutes until the crust is golden brown and the filling is bubbly. If the crust browns too fast, cover it loosely with aluminum foil to prevent burning.
- Rest and Serve: Let the pie cool for 15-20 minutes after baking to allow the filling to set before slicing and serving.
Notes
- Allowing the filling to cool before assembling helps prevent the pie crust from becoming soggy.
- Use a sharp knife to neatly slit the top crust to avoid filling spilling and to let steam escape.
- If using store-bought pie dough, ensure it’s fully thawed and chilled for easier handling.
- You can substitute chicken bouillon paste with store-bought broth for a milder flavor.
- Cover the edges with foil if they brown faster than the rest during baking.
- For extra flavor, consider adding fresh herbs like thyme or parsley to the filling.
