Real Recipes From Real Home Cooks ®

chicken pot pie

(10 ratings)
Blue Ribbon Recipe by
Opal Jackson-Cakmak
Birmingham, AL

A delicious chicken pie made from scratch with carrots, peas, and celery.

Blue Ribbon Recipe

One of the most quintessential comfort foods is chicken pot pie. Opal's recipe hits the spot! The creamy sauce is mixed with lots of vegetables. Tender bites of chicken are packed into each bite. The filling is encased in a buttery, flaky crust ties everything together. A delicious meal!

— The Test Kitchen @kitchencrew
(10 ratings)
yield 4 -6
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For chicken pot pie

  • 1 lb
    boneless chicken breasts, cubed
  • 1 c
    sliced carrots
  • 1 c
    frozen green peas
  • 1/2 c
    sliced celery
  • 1/3 c
  • 1/3 c
    all-purpose flour
  • 1/2 tsp
  • 1/4 tsp
    black pepper
  • 1/4 tsp
    celery seed
  • 1 3/4 c
    chicken broth
  • 2/3 c
  • 2
    9-inch unbaked pie crusts

How To Make chicken pot pie

  • Oven set to preheat to 425 degrees.
    Preheat the oven to 425 degrees F (220 degrees C.).
  • Chicken, carrots, peas, and celery in a saucepan.
    In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  • Onions, flour, salt, pepper, celery seed, chicken broth, and milk simmering in a saucepan.
    In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  • Filling poured into pie crust and top crust placed on pie.
    Roll out the two pie crusts to fit your plan. Place one pie crust in the pan. Pour the chicken mixture on top of the bottom pie crust. Pour hot liquid mixture over chicken. Cover with top crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.
  • Chicken Pot Pie baking in the oven.
    Bake in the preheated oven for 30 to 35 minutes, or until the pastry is golden brown and the filling is bubbly. Cool for 10 minutes before serving.