the best chicken pot pie

★★★★★ 14
Gaillee avatar
By Gail Herbest
from Bangor, ME

This is the best chicken pot pie I have ever had. It reminds me of my childhood. A real comfort food. Enjoy!

Blue Ribbon Recipe

This is a classic homemade chicken pot pie recipe. The best part is it's fairly easy to make (but no one needs to know that). Inside the flaky crust is a creamy filling that's filled with chunks of chicken and veggies. The ultimate comfort food. A great meal to serve on a busy school night.

— The Test Kitchen @kitchencrew
★★★★★ 14
serves 8
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For the best chicken pot pie

  • 1 lb
    boneless chicken, cubed into bite-size pieces
  • 1 c
    sliced carrots
  • 1 c
    frozen peas
  • 1 c
    diced potatoes
  • 1/2 c
    sliced celery
  • 1/3 c
    butter
  • 1/3 c
    chopped onions
  • 1/3 c
    all-purpose flour
  • 1/2 tsp
    salt
  • 1/4 tsp
    pepper
  • 1/4 tsp
    celery seed/or celery flakes
  • 1 3/4 c
    chicken broth
  • 2/3 c
    milk
  • 2
    9 inch pie crusts

How To Make the best chicken pot pie

  • Oven preheating.
    1
    Preheat the oven to 425 degrees.
  • Chicken, potatoes, carrots, peas, and celery in a pan.
    2
    In a saucepan combine chicken, potatoes, carrots, peas, and celery.
  • Water added to cover the veggies.
    3
    Add enough water to cover the chicken and veggies. Cover and boil for 15 minutes. Remove from heat and drain; set aside.
  • Onions, butter, flour, and seasonings in a pan.
    4
    In a saucepan over medium heat, cook onions in the butter until soft and translucent. Stir in flour, salt, pepper, and celery seed/flakes until combined.
  • Slowly adding chicken broth.
    5
    Slowly stir in the chicken broth.
  • Slowly adding milk.
    6
    Then slowly add milk. Simmer over medium heat until thick. Remove from heat and set aside.
  • Pie crust in a pie plate with chicken mixture.
    7
    Place the chicken mixture in the bottom of the pie crust.
  • Hot liquid poured over the pie crust.
    8
    Then pour the hot liquid mixture over the meat and vegetable mixture.
  • Second crust placed on top and vents cut.
    9
    Cover with top crust. Seal edges and cut away extra dough. Make several small slits in the top to allow steam to escape.
  • Chicken pot pie baking in the oven.
    10
    Bake in preheated oven for 30-35 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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