Real Recipes From Real Home Cooks ®

the best chicken pot pie

(14 ratings)
Blue Ribbon 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 ratings)
yield 8 serving(s)
prep time 35 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
    diced potatoes
  • 1 c
    sliced carrots
  • 1 c
    frozen peas
  • 1/2 c
    sliced celery
  • 1/3 c
    chopped onions
  • 1/3 c
  • 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, store bought or homemade

How To Make the best chicken pot pie

  • Oven preheating.
    Preheat the oven to 425 degrees F.
  • Chicken, potatoes, carrots, peas, and celery in a pan.
    In a large pot, combine the chicken, potatoes, carrots, peas, and celery.
  • Water added to cover the veggies.
    Add enough water to cover the mixture. 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 the onions in the butter until soft and translucent. Stir in the flour, salt, pepper, and celery seed until combined.
  • Slowly adding chicken broth.
    Slowly stir in the chicken broth.
  • Slowly adding milk.
    Slowly add the milk. Simmer over medium heat until thick. Remove from the heat and set aside.
  • Pie crust in a pie plate with chicken mixture.
    Line a pie plate with one of the crusts. Pour the chicken mixture into the bottom of the pie crust.
  • Hot liquid poured over the pie crust.
    Pour the hot liquid mixture over the meat and vegetable mixture.
  • Second crust placed on top and vents cut.
    Cover with the top crust. Seal the edges and cut away the extra dough. Make several small slits in the top to allow steam to escape.
  • Chicken pot pie baking in the oven.
    Bake for 30-35 minutes or until the pastry is golden brown and the filling is bubbly. Cool for 10 minutes before serving.