Homemade Chicken Pot Pie Recipe

The Chicken Pot Pie, a staple of home cooking, resonates deeply with those who cherish heartwarming, homemade meals. This recipe brings together simple yet flavorful ingredients, creating a dish that is both comforting and satisfying. It’s perfect for those chilly evenings when you crave something that feels like a warm hug in a meal. The recipe serves about 8 people, making it ideal for family dinners or gatherings with friends.

Choosing the Ingredients

  • Chicken: Opt for skinless, boneless chicken breasts for ease of preparation. If you prefer a richer flavor, you could use thigh meat. Rotisserie chicken is a great time-saver and adds depth to the flavor.
  • Vegetables: Fresh carrots, peas, and celery add texture and nutrition. Feel free to add or substitute with other vegetables like mushrooms or potatoes for a heartier filling.
  • Pie Crusts: While homemade pie crusts are delightful, store-bought crusts work well and save time. For a gluten-free version, consider using a gluten-free pie crust.
  • Seasonings: The combination of salt, pepper, and celery seed keeps it traditional, but don’t hesitate to experiment with herbs like thyme or parsley for added aroma.

Preparation Tips

  • Balancing the Filling: Ensure that the chicken and vegetables are evenly distributed within the pie to get a balanced mix of flavors in every bite.
  • Thickness of the Sauce: The sauce should be creamy but not overly thick. If it’s too thin, it might make the crust soggy; too thick, and it won’t meld well with the other ingredients.
  • Baking: Monitor the pie while it’s in the oven. If the crust starts to brown too quickly, cover the edges with foil to prevent burning.

Variations and Substitutions

  • Vegetarian Option: Replace the chicken with a mix of mushrooms, potatoes, and additional vegetables for a vegetarian version.
  • Dairy-Free: Use plant-based butter and milk to make the sauce if you’re avoiding dairy.
  • Broth: While chicken broth is standard, vegetable broth can also be used, especially if making a vegetarian version.
  • Pie Toppers: For a less traditional but equally delicious twist, top the pie with biscuits or a puff pastry instead of a pie crust.

Enjoying this Chicken Pot Pie is like reliving fond memories of family dinners. It’s a versatile recipe that allows for creativity and adjustments based on dietary needs or personal preferences, making it a reliable and delightful choice for any cook.

Homemade Chicken Pot Pie Recipe

This classic chicken pot pie, with its rich flavors and comforting warmth, is a quintessential home-cooked meal. It serves as a perfect dinner option, particularly during the cooler months, providing a wholesome and hearty dish that brings back memories of family gatherings. This recipe yields one 9-inch pie, serving about 8 people.


  • Cubed chicken breast, skinless and boneless: 1 lb
  • Carrots, sliced: 1 cup
  • Green peas, frozen: 1 cup
  • Celery, sliced: ½ cup
  • Butter: ⅓ cup
  • Onion, finely chopped: ⅓ cup
  • All-purpose flour: ⅓ cup
  • Salt: ½ tsp
  • Ground black pepper: ¼ tsp
  • Celery seed: ¼ tsp
  • Chicken broth: 1 ¾ cups
  • Milk: ⅔ cup
  • Unbaked pie crusts (9 inch each): 2

Preparation Instructions:

  1. Start by preheating your oven to 425°F (220°C).
  2. Take a large saucepan and add the cubed chicken, sliced carrots, peas, and celery. Pour enough water to cover the ingredients and bring to a boil. Let it cook for 15 minutes, then drain the liquid and set the ingredients aside.
  3. In the same saucepan, melt the butter over medium heat. Sauté the chopped onions until they become soft and transparent.
  4. Gradually mix in the flour, salt, black pepper, and celery seed into the onion mixture. Continue to cook while slowly adding the chicken broth and milk, stirring continuously. Let the mixture simmer until it thickens, then remove from heat.
  5. Take one pie crust and lay it out in a 9-inch pie dish. Spoon the chicken and vegetable mixture into the crust. Then, carefully pour the thickened liquid mixture on top.
  6. Cover the filling with the second pie crust. Seal the edges and trim off any excess pastry. Make small slits in the top crust to let steam escape during baking.
  7. Bake in the preheated oven for about 30 to 35 minutes, or until the crust turns a golden brown and the filling starts to bubble. Allow the pie to cool for about 10 minutes before serving.

Nutritional Information (Per Serving):

  • Calories: Approximately 412
  • Protein: 18.4g
  • Carbohydrates: 30.4g
  • Fat: 23.9g
  • Cholesterol: 54.9mg
  • Sodium: 517mg

This homemade chicken pot pie is a testament to traditional cooking, bringing a sense of nostalgia and comfort with every bite. Its flaky crust and creamy filling make it a beloved dish for all ages. Enjoy it as a fulfilling dinner that’s sure to please the whole family.

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