What’s for dinner? The Best Chicken Pot Pie! If you love pot pies, you’ll love this homemade version too. My recipe version is savory with chicken broth, celery seed, thyme, and rich traditional filling in a creamy sauce. Keep it simple – but still delicious!
Sometimes I prefer to use a homemade flaky pie crust, and sometimes I cheat and use a store-bought pie crust. And each time the pie turns out just as great. You can use the leftover chicken to save time too. In this case, skip a step of boiling and cook peas, carrots, and celery along with onion and butter. I also recommend you to taste the filling and season the pot pie to your liking.
To make The Best Chicken Pot Pie, you will need the following ingredients:
Preheat the oven to 425 °F and prepare a deep-dish pie plate.
In a pot, combine 1 pound cubed chicken breast, 1 cup sliced carrots, 1 cup frozen peas, and ½ cup sliced celery. Add some water to cover and bring to a boil. Cook for 15 minutes, then drain, reserving cooking water, and set aside.
In a saucepan over medium heat, melt ⅓ cup butter, add ⅓ cup chopped onion and cook until soft and translucent.
Stir in ⅓ cup all-purpose flour, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon celery seed.
Combine reserved cooking water and chicken broth to make a total of 1¾ cups. Slowly stir in this mixture along with ⅔ cup milk. Bring to a simmer and cook on medium-low until thick, then remove from heat and set aside.
Unroll one pie crust and fit it firmly onto the bottom and sides of the pie plate.
Pour the chicken mixture and creamy mixture into the crust.
Cover with the top crust and seal. Trim the edges if needed. Cut several small slits to vent.
Bake for 30-35 minutes until the crust is golden and the filling is bubbling.
Rest for 10 minutes before serving. Enjoy!
The Best Chicken Pot Pie is a warming, comfort food recipe. Try it soon, and if you do this recipe, please come back to leave a review. We love hearing from you!
Well done! Approved!
