Classic Chicken Pot Pie
A creamy, savory chicken-and-vegetable filling tucked under a buttery, flaky crust that turns golden and crisp, perfect for family dinners or potlucks.
Ingredients
Main Ingredients
- 2 crusts Refrigerated pie dough
- 1/3 cup Butter
- 1 lb Boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 cup Carrots, sliced
- 1/2 cup Celery, sliced
- 1/3 cup Onion, chopped
- 1/3 cup All-purpose flour
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/4 tsp Celery seed
- 1 1/2 cups Low-sodium chicken broth
- 2/3 cup Whole milk
- 1 cup Frozen green peas
Optional Ingredients
- Fresh thyme and/or oregano (for garnish)
- A pinch of garlic powder (extra savory)
- A splash of heavy cream (richer filling)
- Potato cubes (adds extra hearty texture)
Instructions
Preparation
- Preheat oven to 425°F.
- Let the pie dough sit at room temperature according to package directions so it unrolls without cracking.
- Line a baking sheet with foil to catch drips.
- Prep vegetables and cube chicken into even pieces.
Mixing / Assembling (Make the Filling)
- In a very large skillet over medium heat, melt the butter.
- Add chicken, carrots, celery, and onion. Cook until the vegetables are tender and chicken is cooked through, about 6–8 minutes.
- Sprinkle in the flour, salt, pepper, and celery seed. Stir constantly for about 1 minute.
Cooking / Baking (Thicken + Bake)
- Slowly stir in chicken broth, then milk, stirring frequently.
- Bring to a gentle boil and keep stirring until it thickens and looks glossy and bubbly, about 4–6 minutes.
- Stir in peas and remove from heat.
- Roll out one crust into your pie pan, then spoon the hot filling into the crust.
- Place the second crust on top, seal edges, and cut a few small slits in the top crust.
- Bake at 425°F for 30–35 minutes, until the crust is golden and the filling is bubbling.
Resting / Finishing
- Let the pot pie cool for 10 minutes before slicing.
- Finish with fresh thyme or oregano and cracked black pepper.
Notes
For best texture, cook the flour in butter for a full minute before adding liquids. Avoid skipping vent slits to prevent a soggy crust. Make sure the filling is thick before adding it to the crust.