If you are craving a warm, comforting meal that feels like a big, cozy hug on a plate, this Easy Chicken Pot Pie Recipe is exactly what you need. Packed with tender chicken, vibrant vegetables, and a luscious creamy sauce all tucked into a flaky, golden crust, this dish effortlessly delivers both hearty flavor and homestyle nostalgia. Whether it’s a weeknight dinner or a weekend treat, this recipe hits all the right notes and will quickly become one of your favorite go-to meals to satisfy the soul.
Ingredients You’ll Need
The beauty of this Easy Chicken Pot Pie Recipe lies in its simple, trusty ingredients that come together to create incredible flavor and texture. Each item plays a special role—from the juicy chicken and colorful veggies to the buttery crust and creamy sauce, making every bite a delight.
- 1 pound skinless, boneless chicken breast halves, cubed: The protein star bringing tender, juicy bites throughout the pie.
- 1 cup sliced carrots: Adds subtle sweetness and a pleasant crunch that contrasts beautifully with the creamy filling.
- 1 cup frozen green peas: These vibrant morsels bring color and a pop of freshness to balance the richness.
- 0.5 cup sliced celery: Offers an aromatic crunch enhancing the overall texture.
- 0.333 cup butter: Essential for that rich, silky base and flaky crust connection.
- 0.333 cup chopped onion: Provides savory depth and a gentle sweetness once sautéed.
- 0.333 cup all-purpose flour: The thickening agent that turns the broth into a creamy, smooth sauce.
- 0.5 teaspoon salt: Elevates all the flavors, ensuring every ingredient shines.
- 0.25 teaspoon black pepper: Adds just the right mild kick to keep things interesting.
- 0.25 teaspoon celery seed: Imparts a subtle herbal note reminiscent of classic pot pie seasoning.
- 1.75 cups chicken broth: The savory liquid base that infuses the filling with rich flavor.
- 0.666 cup milk: Brings creaminess and smooth texture to the sauce.
- 2 (9 inch) unbaked pie crusts: Create that unmistakable golden, flaky shell that seals in all the deliciousness.
How to Make Easy Chicken Pot Pie Recipe
Step 1: Preheat and Prepare Ingredients
Let’s get started by gathering all your ingredients and preheating your oven to 425°F (220°C). This ensures it’s ready to bake your pot pie to perfection right when you finish assembling it.
Step 2: Cook Chicken and Vegetables
In a saucepan, combine the cubed chicken, sliced carrots, peas, and celery. Add enough water to cover everything and bring to a boil. Let it cook for about 15 minutes until the chicken is tender and vegetables are just cooked through. Drain well to avoid watery filling later on.
Step 3: Melt Butter and Sauté Onions
While the chicken and veggies are cooking, melt the butter in another saucepan over medium heat. Add the chopped onion and sauté gently for 5 to 7 minutes until translucent and fragrant. This step builds the aromatic foundation of your sauce.
Step 4: Create the Roux and Season
Stir in the all-purpose flour, salt, black pepper, and celery seed to the melted butter and onions. This forms a thick paste called a roux, critical for creating that irresistible creamy texture in your pot pie filling.
Step 5: Add Liquids and Thicken Sauce
Gradually pour in the chicken broth and milk while stirring constantly to prevent lumps. Lower the heat to medium-low and let the mixture simmer until it thickens nicely—about 5 to 10 minutes. Once creamy and smooth, remove from heat.
Step 6: Assemble the Pie
Place the cooked chicken and vegetable mix into the bottom pie crust. Pour the luscious sauce evenly over the filling. Cover with the second pie crust, carefully sealing the edges to lock all the goodness inside. Trim excess dough and cut small slits on top to let steam escape while baking.
Step 7: Bake the Pie
Slide the assembled pie into your preheated oven and bake for 30 to 35 minutes until the crust turns a beautiful golden brown and you see the filling bubbling through the vents.
Step 8: Cool and Serve
Once baked, allow the pot pie to cool for about 10 minutes. This resting time helps the filling set, making it easier to slice and serving a cleaner presentation with each portion.
How to Serve Easy Chicken Pot Pie Recipe
Garnishes
Enhance your pot pie experience by garnishing with freshly chopped parsley or thyme. These herbs add a pop of color and a fresh herbal note that complements the rich, savory filling beautifully.
Side Dishes
Pair this comforting Easy Chicken Pot Pie Recipe with a crisp green salad or steamed green beans. The freshness and crunchiness contrast with the creamy pie, balancing the meal wonderfully.
Creative Ways to Present
For a fun twist, make individual pot pies in ramekins using the same filling and crust. It makes the meal feel extra special and perfect for entertaining guests or portion control.
Make Ahead and Storage
Storing Leftovers
Place any leftover pot pie in an airtight container or wrap tightly with plastic wrap. It will stay fresh for 3 to 4 days in the refrigerator, ready to enjoy as a delicious next-day meal.
Freezing
This Easy Chicken Pot Pie Recipe freezes beautifully. Freeze before baking by wrapping the assembled pie tightly in plastic wrap and foil. It can last up to 2 to 3 months in the freezer—just thaw overnight before baking as directed.
Reheating
To reheat, bake leftovers at 350°F (175°C) for 20 to 25 minutes or until warmed through, ensuring the crust regains its crispness and the filling is hot and bubbly again.
FAQs
Can I use pre-cooked chicken for the pot pie?
Absolutely! Using pre-cooked chicken, like rotisserie chicken, can save time and still provide great flavor. Just be sure to adjust cooking times accordingly when assembling and baking.
What can I substitute for celery seed?
If you don’t have celery seed, a pinch of celery salt or dried thyme works well to impart a similar subtle herbal flavor to the filling.
Is it possible to make this recipe gluten-free?
Yes! Swap out the all-purpose flour with a gluten-free flour blend suitable for thickening, and choose gluten-free pie crusts to keep this pot pie safe for gluten-sensitive diets.
How can I make the crust more flaky?
Use cold butter and cold water when handling the pie dough, and avoid overworking it. Keeping everything chilled before baking helps produce that flaky, tender crust we all love.
Can I add other vegetables to this pot pie?
Definitely! Feel free to toss in diced potatoes, corn, mushrooms, or even roasted bell peppers to customize the filling to your liking and keep things exciting.
Final Thoughts
This Easy Chicken Pot Pie Recipe is as comforting as it is delicious, combining classic flavors with a tender, flaky crust that will bring smiles around your table. Once you try it, I have no doubt it will become a cherished favorite for you and your loved ones to enjoy again and again. So gather those simple ingredients, roll up your sleeves, and dive into this delightful homemade meal that truly warms the heart.
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Easy Chicken Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Easy Chicken Pot Pie recipe offers a comforting classic filled with tender chicken, fresh vegetables, and a creamy sauce enclosed in a flaky golden crust. Perfect for a hearty family meal, it combines simple ingredients with straightforward steps to create a delicious homemade pot pie.
Ingredients
Filling
- 1 pound skinless, boneless chicken breast halves, cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 0.5 cup sliced celery
Sauce
- 0.333 cup butter
- 0.333 cup chopped onion
- 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
Instructions
- Preheat and prepare ingredients: Gather all ingredients and preheat your oven to 425°F (220°C) to ensure it’s hot and ready for baking the pie later.
- Cook chicken and vegetables: In a saucepan, combine the cubed chicken, sliced carrots, peas, and celery with enough water to cover. Bring to a boil and let it cook for 15 minutes. Remove from heat and drain the mixture well.
- Melt butter and sauté onions: In another saucepan over medium heat, melt the butter. Add the chopped onion and cook for 5 to 7 minutes until soft and translucent, stirring occasionally to prevent browning.
- Create the roux and season: Stir the all-purpose flour, salt, black pepper, and celery seed into the melted butter and onions. This will form the base of the creamy filling sauce.
- Add liquids and thicken: Gradually pour in the chicken broth and milk while stirring continuously to avoid lumps. Reduce heat to medium-low and simmer until the mixture thickens, about 5 to 10 minutes. 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, sealing the edges well. Trim excess dough and cut several small slits in the top crust to release steam during baking.
- 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 vents.
- Cool and serve: Remove the pie from the oven and allow it to cool for 10 minutes before slicing and serving to let the filling set slightly for easier cutting.
- Enjoy your comfort food classic: Serve warm and enjoy this delicious, hearty chicken pot pie made from scratch.
Notes
- Ensure the chicken and vegetables are well drained before adding the sauce to prevent a watery filling.
- For a flakier crust, consider brushing the top crust with an egg wash before baking.
- If preferred, substitute frozen peas with fresh peas in season.
- Leftover chicken pot pie can be refrigerated for up to 3 days and reheated in the oven.
