Classic Cozy Homemade Chicken Pot Pie

These cozy Chicken Pot Pies serve up comfort in every bite, bringing together tender chicken, savory veggies, and a flaky crust that hugs all the goodness inside. Perfect for busy weeknights or a family gathering, you can whip up this delicious dish in just under an hour. Plus, it’s a wholesome way to sneak in those veggies!

Who doesn’t love a classic chicken pot pie? My family has been enjoying this recipe for generations, and every time I make it, the familiar scents of buttery pastry and herby filling fill my kitchen, transporting me back to my childhood. As I roll out the pie dough and mix the filling, I’m reminded of my mother’s gentle encouragement and the love that goes into making a meal to share with loved ones.

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Why You Should Make This Chicken Pot Pie

Making your own Chicken Pot Pie not only fills your home with delightful aromas, but it also allows you to customize the filling to your family’s liking. Plus, knowing exactly what goes into your meal makes it a healthier, family-friendly option compared to store-bought versions. Trust me, once you try this easy recipe, you’ll want to keep it in your regular rotation!

How to Create Your Chicken Pot Pie

Ingredients:

• 1 recipe Homemade pie dough, chilled (our recipe makes 2 crusts, one for the top and one for the bottom)
• 1 pound boneless skinless chicken breasts
• 1/3 cup butter (75 g)
• 1/2 cup celery, sliced (50 g)
• 1/3 cup onion, chopped (45 g)
• 1/3 cup all-purpose flour (40 g)
• 1/2 teaspoon salt (2.5 g)
• 1/4 teaspoon freshly ground black pepper (0.5 g)
• 1/4 teaspoon celery seed (0.5 g)
• 1/2 teaspoon garlic powder (1.5 g)
• 1 teaspoon chicken bouillon paste, or more to taste (or substitute 1 bouillon cube) (5 g)
• 1 cup milk (240 ml)
• 8 ounces frozen veggies (a mix of carrots, peas, green beans, and corn) (225 g)
• 1 egg
• 1 tablespoon milk (15 ml)

Directions:

1. Cook Chicken: Start by seasoning your chicken with salt and pepper. Place it in a large saucepan and cover it with water. Bring to a simmer and cook until just barely done. Remove the chicken to a plate and let it cool before chopping it into bite-sized pieces. Don’t forget to reserve about 1 ¾ cups of the chicken water for later!
2. Make the Filling: In the same saucepan, add the onions, celery, and butter. Cook until they soften and become translucent, about 3-4 minutes. Stir in the flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Gradually stir in the reserved water and milk. Let simmer, stirring until it thickens.
3. Combine Chicken and Veggies: Add the chopped chicken and frozen veggies to your mixture. Taste and adjust seasoning with more salt, pepper, or any other spices you prefer. Set aside to cool so it isn’t too hot when added to the crust.
4. Preheat Oven: Get your oven ready by preheating it to 425°F (220°C).
5. Roll Out Pie Crusts: Take one pie dough from the fridge, place it on a lightly floured counter, and roll it out into a circle about 12 inches in diameter. Fit it into a 9-inch pie pan.
6. Assemble the Pie: Pour the cooled chicken filling into the crust. Roll out the second pie crust and place it on top. Seal the edges by crimping, and cut a small slit in the top crust for steam to escape.
7. Add Egg Wash: Whisk the egg with 1 tablespoon of milk and brush it over the top pie crust to give it a beautiful golden color when baked.
8. Bake: Place the pie in the preheated oven and bake for 40-50 minutes or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, cover it with aluminum foil.
9. Rest and Serve: Allow the pie to cool for at least 15-20 minutes before slicing. This helps the filling set for neat slices.

Serving Your Chicken Pot Pie

This Chicken Pot Pie is perfect served on its own, or with a fresh side salad for added crunch. Everyone will love digging into their slice and enjoying all the comforting flavors together.

Storing Your Chicken Pot Pie

If you have leftovers, which I doubt you will, simply cover the pie tightly with plastic wrap or transfer individual slices to air-tight containers. Refrigerate for up to 3 days. You can also freeze the whole pie or slices—just make sure they are well-wrapped!

Tips for a Perfect Chicken Pot Pie

• Use high-quality chicken for tender results.
• Don’t skip allowing the chicken filling to cool before adding it to the pie crust. This helps keep your crust flaky.
• Experiment with different veggies based on what’s in season—fresh peas or corn can add a lovely touch!

Variations to Try

• Swap out chicken for turkey if you have leftovers from a holiday feast.
• Make it vegetarian by using your favorite plant-based protein and adding more hearty veggies for a filling meal.
• For a fun twist, try adding herbs de Provence or even a splash of white wine to the filling for extra flavor.

FAQs

1. Can I make the pie in advance? Yes! You can prepare the filling and store it in the fridge, then assemble and bake the pie when you’re ready.
2. Can I use store-bought pie crust? Absolutely! Store-bought crust makes this recipe even quicker and easier, but homemade brings a lovely touch.
3. What can I do if the filling is too thick? If your filling is too thick, add a bit more milk or chicken broth to achieve your desired consistency before pouring it into the crust.

Now, roll up your sleeves and let’s get cooking! Your family will thank you for this delightful Chicken Pot Pie that may just become a beloved staple in your household.