the best chicken pot pie

★★★★★ 14
a recipe by
Gail Herbest
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
  • 1/3 c
    chopped onions
  • 1/3 c
    all-purpose flour
  • 1/2 tsp
  • 1/4 tsp
  • 1/4 tsp
    celery seed/or celery flakes
  • 1 3/4 c
    chicken broth
  • 2/3 c
  • 2
    9 inch pie crusts

How To Make the best chicken pot pie

  • Oven preheating.
    Preheat the oven to 425 degrees.
  • Chicken, potatoes, carrots, peas, and celery in a pan.
    In a saucepan combine chicken, potatoes, carrots, peas, and celery.
  • Water added to cover the veggies.
    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.
    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.
    Slowly stir in the chicken broth.
  • Slowly adding milk.
    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.
    Place the chicken mixture in the bottom of the pie crust.
  • Hot liquid poured over the pie crust.
    Then pour the hot liquid mixture over the meat and vegetable mixture.
  • Second crust placed on top and vents cut.
    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.
    Bake in preheated oven for 30-35 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.