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4.8 from 81 votes

Chicken Pot Pie

This homemade Chicken Pot Pie is a classic chicken pot pie with vegetables and a creamy filling without cream of anything soup. A store bought crust makes this come together fast for a weeknight meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 8 servings
Course: Main Course
Cuisine: American

Ingredients

  • 1 pound skinless boneless chicken breasts, cubed
  • 1/2 /2 cup sliced celery
  • 1 cup sliced carrots
  • 1 cup frozen peas
  • 1/3 /3 cup butter
  • 1/3 /3 cup chopped onion
  • 1/3 /3 cup all-purpose flour
  • 1/2 /2 teaspoon salt
  • 1/4 /4 teaspoon pepper
  • 1/4 /4 teaspoon celery seed
  • 1¾ cups chicken broth
  • 2/3 /3 cup milk
  • 2 (9-inch) unbaked pie crusts (store bought or homemade)

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. Place one of the crusts in the bottom of a deep dish pie pan and prick with a fork. I like to slightly bake the bottom crust before filling the pie so it isn't soggy. Just bake for 5 minutes.
  3. In a large pot, combine the raw chicken, carrots, peas, celery. Add water to cover and boil for 15 minutes. Remove from heat, drain into a bowl and set aside chicken mixture.
  4. In the saucepan over medium heat, melt butter and cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture in a large pot or bowl (I use the pot that I boiled the chicken in).
  5. Place the chicken filling on top of the bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  6. Bake in the preheated oven for 25 to 30 minutes on a baking sheet, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.