Name: Classic Chicken Pot Pie
Prep time: 20 min
Cook time: 50 min
Total time: PT-488545H55M47S
Cuisine: American / Comfort
Ingredients: 1 lb (about 450 g) boneless, skinless chicken breast, cubed; 1 cup carrots, diced; 1 cup frozen peas; ½ cup celery, diced; ⅓ cup (≈ 75 g) butter; ⅓ cup all‑purpose flour; ⅓ cup chopped onion; 1¾ cups chicken broth; ⅔ cup milk; Salt and pepper, to taste; 2 (9‑inch) unbaked pie crusts

A comforting and hearty classic, this Chicken Pot Pie is packed with tender chunks of chicken, sweet peas, carrots, and celery all wrapped in a creamy savory sauce and baked inside a golden, flaky crust. It’s the kind of cozy meal I crave on a chilly evening or when I want something nostalgic and satisfying on the table. Classic Chicken Pot Pie

Why You’ll Love This Recipe

I love this Chicken Pot Pie because it’s a complete meal in every bite — creamy, savory filling with a buttery crust that satisfies every comfort food craving. It’s perfect for using up leftover chicken or rotisserie, and it easily feeds the whole family. The filling can be made ahead, and the entire pie freezes beautifully. Plus, I can customize it with different vegetables or herbs to make it my own every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb (about 450 g) boneless, skinless chicken breast, cubed
1 cup carrots, diced
1 cup frozen peas
½ cup celery, diced
⅓ cup (≈ 75 g) butter
⅓ cup all‑purpose flour
⅓ cup chopped onion
1¾ cups chicken broth
⅔ cup milk
Salt and pepper, to taste
2 (9‑inch) unbaked pie crusts

Directions

I preheat the oven to 425 °F (≈ 220 °C).
In a pot, I combine the cubed chicken, diced carrots, peas, and celery. I add just enough water to cover them, bring it to a boil, and cook for about 15 minutes. Then, I drain and set the mixture aside.
In a separate saucepan, I melt the butter over medium heat and sauté the chopped onion until soft, about 5 to 7 minutes.
I stir in the flour, salt, and pepper (and sometimes a pinch of celery seed), cooking it for about a minute to get rid of the raw flour taste.
Gradually, I stir in the chicken broth and milk, letting the mixture simmer and thicken for about 5 to 10 minutes.
I add the cooked chicken and vegetables to the sauce, stirring until everything is evenly combined.
I place one pie crust into a 9-inch pie dish and pour in the filling.
Then I top it with the second crust, sealing the edges and cutting a few slits in the top for steam to escape.
I bake the pie for 30 to 35 minutes, until the crust is golden brown and the filling is bubbling. After baking, I let it rest for about 10 minutes before slicing.

Servings and timing

Servings: 8 slices
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Variations

Sometimes I swap the chicken for leftover turkey, especially after the holidays. When I’m craving more flavor, I add chopped fresh herbs like thyme or parsley right into the filling. For a lower-fat version, I use low-fat milk or half milk and half broth. I’ve also tried using puff pastry on top instead of a traditional pie crust for a flakier twist — it’s a hit every time.

Storage/Reheating

If I have leftovers, I store them in the fridge for up to 3–4 days, either wrapped tightly or in an airtight container. For longer storage, I freeze individual slices or the whole pie before baking. When reheating, I warm slices in the oven at 350 °F until heated through, or use the microwave for a quicker option — though the crust stays crispier in the oven.

FAQs

How do I prevent the crust from overbrowning?

I like to cover the edges of the pie crust with foil halfway through baking. It keeps them from getting too dark while the rest of the pie finishes baking.

Can I make this chicken pot pie ahead of time?

Yes, I often prepare the filling a day in advance and keep it in the fridge. I assemble and bake the pie when I’m ready to serve.

Can I freeze chicken pot pie?

Absolutely. I freeze it unbaked with the crust on, wrapped well in plastic and foil. When baking from frozen, I add about 20 minutes to the cook time and cover the edges to prevent burning.

What type of chicken works best?

I usually use boneless, skinless chicken breasts, but rotisserie chicken or leftover roasted chicken works just as well and saves time.

How do I know when the pie is done?

I look for a golden-brown crust and bubbling filling coming through the steam vents. Letting it rest before slicing helps the filling set.

Conclusion

This classic Chicken Pot Pie is one of my favorite comfort foods — rich, creamy, and filled with everything I love in a warm, satisfying meal. Whether I’m feeding family or looking for leftovers that reheat beautifully, this recipe never fails me. With easy variations and freezer-friendly options, it’s a go-to dish I keep coming back to, especially on cozy nights