Chicken Pot Pie is classic comfort food made with tender chicken, carrots, peas, celery, and a creamy homemade sauce tucked between two flaky pie crusts. The filling is rich without being overly heavy, and the top crust bakes until golden while the sauce bubbles underneath.
This version starts with raw cubed chicken breast, not shredded rotisserie chicken. The chicken cooks with the vegetables first, then everything is drained and folded into a separate butter-and-broth sauce before the pie is assembled.
The result is a true double-crust pot pie with a creamy filling that stays thick enough to slice after a short rest.
For more cozy dinners, browse our chicken recipes and casserole recipes.
Why This Chicken Pot Pie Works
The chicken and vegetables are cooked before the pie goes into the oven. That keeps the crust from having to bake long enough to cook raw chicken all the way through, and it gives you better control over the texture of the filling.
The sauce starts with butter, onion, and flour. Chicken broth and milk are added gradually so the mixture thickens into a creamy gravy instead of staying thin and watery.
Celery seed gives the filling a classic savory flavor, while peas, carrots, and celery keep the pie from feeling too rich.
Ingredient Notes
Chicken breast: Use 1 pound of boneless, skinless chicken breast cut into small cubes. Similar-size pieces cook more evenly.
Carrots, peas, and celery: These are the classic vegetables in the filling. Frozen peas can go straight into the pot with the other vegetables.
Butter and flour: These form the base of the sauce. Cook the flour briefly in the butter before adding liquid so the sauce does not taste floury.
Chicken broth and milk: Broth gives the filling savory flavor, while milk makes the sauce creamy.
Pie crusts: Use two 9-inch unbaked crusts, one for the bottom and one for the top. Homemade or store-bought both work.
Ingredients
- 1 pound boneless, skinless chicken breast, cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/2 cup sliced celery
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 (9-inch) unbaked pie crusts
How to Make Chicken Pot Pie
- Preheat the oven to 425°F.
- Add the cubed chicken, carrots, peas, and celery to a saucepan.
- Add enough water to cover the mixture and bring it to a boil.
- Cook for about 15 minutes, or until the chicken is cooked through and the vegetables are tender.
- Drain the chicken and vegetables well and set them aside.
- In the same saucepan over medium heat, melt the butter and cook the chopped onion until soft and translucent.
- Stir in the flour, salt, black pepper, and celery seed.
- Slowly pour in the chicken broth and milk, stirring constantly.
- Reduce the heat and simmer until the sauce thickens enough to coat a spoon.
- Remove the sauce from the heat.
- Fit one pie crust into a 9-inch pie plate.
- Spread the cooked chicken and vegetable mixture evenly over the bottom crust.
- Pour the hot creamy sauce over the filling.
- Place the second crust over the top. Seal and crimp the edges, then trim away any excess dough.
- Cut several small slits in the top crust so steam can escape.
- Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie rest for about 10 minutes before slicing.
Tips for a Better Pot Pie
Drain the cooked filling well. Extra water from the chicken and vegetables can thin the sauce and make the bottom crust soggy.
Thicken the sauce before assembling. It should be creamy and spoon-coating, not watery.
Vent the top crust. The small slits allow steam to escape and help the crust stay flaky.
Rest before serving. Ten minutes gives the filling time to settle so it does not run out as soon as you cut the pie.
Can I Use Leftover Chicken?
Yes. If you already have cooked chicken or turkey, you can use it instead of the raw cubed chicken. In that case, cook the carrots, peas, and celery until tender on their own, then add the cooked meat when you assemble the filling.
Storage and Reheating
Store leftover chicken pot pie covered in the refrigerator for up to 3 to 4 days.
For the best crust texture, reheat slices in the oven rather than the microwave. Cover loosely with foil if the crust begins browning too quickly.
Frequently Asked Questions
Why is my chicken pot pie filling runny?
The sauce may not have simmered long enough before assembly, or the cooked chicken and vegetables may have carried extra water into the pie. Drain them well and let the sauce thicken before filling the crust.
Can I use frozen vegetables?
Yes. Frozen peas are already included in the recipe, and a frozen mixed-vegetable blend can work as long as the pieces are similar in size and are cooked until tender before assembly.
Can I make chicken pot pie ahead?
You can prepare the filling ahead and refrigerate it. For the best crust, assemble and bake the pie closer to serving time rather than letting the unbaked crust sit against the wet filling for many hours.
