The BEST Chicken Pot Pie Ever! Recipe

Introduction

This chicken pot pie is the ultimate comfort food, featuring a rich, creamy filling loaded with tender chicken and vegetables, all wrapped in a flaky, golden crust. Perfect for a cozy dinner, it brings classic flavors together in a satisfying homemade meal.

Ingredients

• 2 pounds boneless skinless chicken breasts
• 2 cups chicken broth, plus more if needed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups half and half
• 3 tablespoons butter
• 1 medium onion, chopped
• 1 cup celery, chopped
• 1/3 cup all-purpose flour
• 1 tablespoon freshly chopped parsley
• 1/2 teaspoon dried thyme
• 2 medium potatoes, cooked and cubed (or 1 can small white potatoes, cubed)
• 1 1/2 cups frozen mixed vegetables, thawed
• Pie crust for a double crust pie, homemade or store-bought
• 1 large egg, lightly beaten

Instructions

1. Step 1: Cut each chicken breast into thirds. In a large saucepan over medium-high heat, combine the chicken, broth, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes or until the chicken is cooked through and no longer pink in the center.
2. Step 2: Remove the chicken and let it cool. Pour the remaining broth mixture into a measuring cup, let stand, and spoon off any fat. Add canned broth if necessary to make 1 cup, then add half and half to total 2 1/2 cups of liquid.
3. Step 3: Cut the cooled chicken into 1/2-inch pieces.
4. Step 4: In a large skillet, melt the butter over medium heat. Add the chopped onion and celery and sauté for 3 minutes, stirring frequently. Stir in the flour until well blended.
5. Step 5: Stir in the parsley and thyme.
6. Step 6: Gradually add the broth mixture to the skillet, stirring constantly. Simmer until the sauce thickens and begins to boil.
7. Step 7: Once thickened, add the diced chicken to the sauce.
8. Step 8: Add the cooked potatoes and thawed mixed vegetables, stirring until everything is well combined.
9. Step 9: Preheat the oven to 400°F (200°C). Line a deep pie dish with one of the pie crusts.
10. Step 10: Spread the chicken and vegetable filling evenly in the pie crust.
11. Step 11: Cover with the second pie crust. Seal the edges by pinching the top and bottom crusts together, then press along the rim of the dish. Cut a few vent holes in the top crust to allow steam to escape.
12. Step 12: Brush the top crust with the beaten egg. Use leftover pastry scraps to decorate the top if desired.
13. Step 13: Bake for 30 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie cool for 10 minutes before serving to allow the filling to set.

Tips & Variations

• Use homemade pie crust for extra flakiness, or try a puff pastry top for a delicate texture.
• Swap mixed vegetables for fresh peas, carrots, or mushrooms depending on what you have on hand.
• For a richer filling, substitute some or all of the half and half with heavy cream.
• To make preparation quicker, use rotisserie chicken instead of simmering raw chicken breasts.

Storage

Store leftover chicken pot pie covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm the entire pie in a 350°F (175°C) oven until heated through, about 15–20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze chicken pot pie?

Yes, chicken pot pie freezes well. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How do I prevent a soggy bottom crust?

To avoid a soggy crust, partially bake the bottom crust before adding the filling, or brush the crust with a thin layer of egg wash or melted butter before adding the filling to create a moisture barrier.

The BEST Chicken Pot Pie Ever! Recipe

Print Recipe

★★★★★

4.9 from 116 reviews

A hearty and comforting chicken pot pie featuring tender chunks of chicken, savory vegetables, and a creamy sauce encased in a flaky double crust. This classic homemade pot pie is perfect for a satisfying family dinner.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Broth

• 2 pounds boneless skinless chicken breasts
• 2 cups chicken broth, plus more if needed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Sauce and Vegetables

• 1 1/2 cups half and half
• 3 tablespoons butter
• 1 medium onion, chopped
• 1 cup celery, chopped
• 1/3 cup all-purpose flour
• 1 tablespoon freshly chopped parsley
• 1/2 teaspoon dried thyme
• 2 medium potatoes, cooked and cubed (or 1 can small white potatoes, cubed)
• 1 1/2 cups frozen mixed vegetables, thawed

Pie Crust and Finishing

• Pie crust for a double crust pie, homemade or store-bought
• 1 large egg, lightly beaten

Instructions

1. Cook the Chicken: Cut each chicken breast into thirds. In a large saucepan over medium-high heat, add chicken breasts, chicken broth, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes or until chicken is fully cooked and no longer pink in the center.
2. Prepare Broth Mixture: Remove chicken and let cool. Pour remaining broth mixture into a measuring cup and let stand. Skim off any fat from the surface. Add additional canned broth if necessary to reach 1 cup. Add half and half to the broth mixture until the total volume is 2 1/2 cups.
3. Dice Chicken: Cut the cooled chicken into 1/2-inch pieces and set aside.
4. Make the Sauce Base: In a large skillet, melt butter over medium heat. Add the chopped onion and celery and sauté, stirring occasionally, for about 3 minutes until softened.
5. Add Flour and Herbs: Stir in the flour into the butter and vegetable mixture until well blended. Then add freshly chopped parsley and dried thyme.
6. Thicken the Sauce: Gradually stir in the prepared broth and half-and-half mixture. Simmer while stirring constantly until the sauce thickens and reaches a boil.
7. Add Chicken: Once the sauce has thickened, fold in the diced chicken pieces evenly.
8. Add Vegetables: Add the cubed potatoes and thawed mixed vegetables to the skillet. Stir gently to combine all ingredients evenly in the creamy sauce.
9. Prepare Pie Crust: Preheat oven to 400°F (204°C). Line a deep pie dish with one sheet of the pie pastry crust.
10. Fill Pie: Spread the chicken and vegetable filling evenly into the lined pie crust.
11. Top Pie Crust: Cover the filling with the second pastry crust. Seal the edges by pinching the top and bottom crusts together and pressing against the lip of the pie dish. Cut a few vent holes on the top crust to allow steam to escape.
12. Egg Wash and Decoration: Brush the top crust with the lightly beaten egg. Optionally, use leftover pastry scraps to create decorative shapes on top.
13. Bake the Pie: Bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbly. Remove from oven and let cool for 10 minutes before serving to allow filling to set.

Notes

• For an even richer flavor, use homemade chicken broth instead of canned.
• If using canned potatoes, drain and rinse them before adding to the filling.
• Feel free to substitute mixed vegetables with your favorites like peas, carrots, or green beans.
• Make sure to vent the top crust to prevent the filling from making the crust soggy.
• Allow the pie to cool before serving to make slicing easier and to prevent burns from hot filling.

Keywords: chicken pot pie, comfort food, savory pie, homemade pot pie, chicken recipe