If there’s one dish that defines cozy, classic home cooking, it’s chicken pot pie. With a flaky golden crust and a creamy filling packed with tender chicken, carrots, peas, and celery, this timeless recipe delivers comfort in every bite. Whether you’re feeding a hungry family or stocking your fridge with leftovers that actually get eaten, this chicken pot pie deserves a permanent place in your recipe box.

Made mostly from scratch (with the help of convenient pre-made pie crusts), this version strikes the perfect balance between old-fashioned flavor and weeknight practicality.

Why This Chicken Pot Pie Is a Keeper

• ⭐ Top-rated with thousands of five-star reviews
• 🥧 Creamy, hearty filling that’s never dry
• 🥕 Classic vegetables everyone loves
• 🕒 Manageable prep with big payoff
• ❄️ Great for leftovers and make-ahead meals

It’s the kind of recipe you’ll make once… and then keep coming back to for years.

What Makes This Chicken Pot Pie So Good?

Tender Chicken, Cooked Just Right

Cubed boneless, skinless chicken breasts are gently boiled with the vegetables before baking. This ensures the chicken stays moist and tender, not overcooked.

A Classic Roux-Based Filling

Butter and flour form a simple roux, which thickens the filling beautifully once chicken broth and milk are added. The result? A silky, spoonable sauce that coats every bite.

Flaky, Golden Crust

Using two unbaked pie crusts (top and bottom) gives you that irresistible contrast: crisp pastry outside, creamy filling inside. Homemade crust works great, but store-bought makes this recipe wonderfully approachable.

Ingredients You’ll Need

For the Filling

• Boneless, skinless chicken breasts (cubed)
• Carrots
• Frozen green peas
• Celery
• Onion
• Butter
• All-purpose flour
• Chicken broth
• Milk

Seasonings

• Salt
• Black pepper
• Celery seed (small amount, big flavor!)

For the Crust

• Two 9-inch unbaked pie crusts

Simple ingredients, classic results.

How to Make Chicken Pot Pie (Step-by-Step)

1. Preheat the Oven

Set your oven to 425°F (220°C) so it’s hot and ready when the pie goes in.

2. Cook the Chicken and Vegetables

Combine chicken, carrots, peas, and celery in a saucepan. Cover with water, bring to a boil, and cook for about 15 minutes. Drain and set aside.

3. Make the Creamy Sauce

In a separate pan:

• Melt butter
• Cook onion until soft and translucent
• Stir in flour and seasonings
• Slowly whisk in chicken broth and milk

Simmer until thickened and smooth.

4. Assemble the Pie

• Place the bottom crust in a pie dish
• Add the chicken and vegetable mixture
• Pour the hot sauce evenly over the filling
• Cover with the top crust, seal edges, and cut slits for steam

5. Bake

Bake for 30–35 minutes, until the crust is golden brown and the filling is bubbling. Let rest 10 minutes before slicing.

Tips for the Best Chicken Pot Pie

• Deep-dish crusts work great if you like extra filling
• Add thyme or poultry seasoning for extra warmth
• Toss in diced potatoes or mushrooms for heartier texture
• If the crust browns too quickly, loosely tent with foil

How to Store and Reheat Chicken Pot Pie

Refrigerator

Let the pie cool completely, then wrap tightly. Store for 3–5 days.

Reheating

• Oven: 350°F until heated through
• Microwave: Short bursts to avoid soggy crust

This pie reheats beautifully — many say it’s even better the next day.

Nutrition Snapshot (Per Serving)

• Calories: 412
• Protein: 18g
• Fat: 24g
• Carbohydrates: 30g

Comfort food that truly satisfies.

This classic chicken pot pie is everything you want in a homemade meal: rich without being heavy, comforting without being complicated, and dependable enough to make again and again. Whether you’re cooking for a crowd or just craving something warm and familiar, this recipe delivers every single time.