Chicken Pot Pie is the ultimate comfort food. This recipe is made completely from scratch, has the flakiest crust and the creamiest filling, and will have everyone begging for seconds.
When I think of the term comfort food, images of warm houses and loving families spring to mind before food does. I guess for me, comfort food is a feeling more than a type of dish. It is food that warms you to your core and makes you feel taken care of.
This Chicken Pot Pie is at the top of my comfort food list. The crust on this pie is perfectly flakey with the best taste. The filling is made with simple ingredients, but is so rich, creamy and deep in flavor that you will want to eat it straight from the pan.
This is a recipe to make for someone who needs a little extra love. Or it is a recipe to remind those around you just how much they mean to you.
How to Make Chicken Pot Pie
- Make the pie crust: A homemade pie crust should set in the refrigerator for at least an hour, but could definitely be made the night before.
- Sauté the vegetables: In a large skillet sauté the onion, carrots, celery, and garlic in butter.
- Make a roux: Add some flour once the vegetables are soft. The mixture will be very thick and crumbly. Add the chicken stock and then the milk to make a thick creamy sauce.
- Cook the chicken: Add raw chicken to the creamy sauce and let it cook.
- Put the pie together: Once the filling is done, stir in the frozen peas, and remove the bay leaves. Roll out the pie crust, and add the filling. Cover the pie with the second crust and bake.
Homemade vs. Store Bought Pie Crust
I will always vote for my homemade pie crust over store bought. I personally like the taste and texture much more. You can find a full tutorial for how to make this fool proof pie crust recipe. It truly works every time.
If you opt to make a homemade crust, I suggest making the crust the day before you want to make and serve this homemade chicken pot pie.
I am, of course, an advocate for doing what works best for you in your kitchen. If that means making this recipe with store bought crust, go for it! Follow the recipe exactly as written using a pre made crust.
Using Raw Chicken
A lot of pot pie recipes call for cooked chicken breast. I can totally appreciate that, it takes a step out of the recipe.
That being said, I love that we are starting with raw chicken breasts in this recipe. It means that you don’t have to figure out how to get that chicken cooked. You can just roll with the recipe.
If you are someone who happens to always have cooked chicken on hand, I would suggest letting the sauce simmer for 10 minutes and then adding the cooked chicken with the frozen peas.
What to Serve with Chicken Pot Pie
With it’s creamy vegetable and meat filling and amazing crust, this easy chicken pot pie is a meal all on it’s own. That being said, if you are entertaining and want to round out your table, I would suggest adding in a salad.
All of these recipes will come together quickly and could be made while the pie is baking.
Reheating Chicken Pot Pie
This old fashioned chicken pot pie will reheat very well. Cover it with aluminum foil and bake it at 350 degrees for 45 minutes or until the inside reaches 165 degrees with an instant read thermometer.
Freezing Chicken Pot Pie
If you would like to freeze this pie, it is better to freeze it before baking.
- Follow all of the instructions up to putting the pie in the oven.
- Wrap the pie three times in aluminum foil and freeze for up to three months.
- Thaw overnight in the refrigerator and bake as directed OR bake from frozen for 1 hour. Leave the pie covered for the first half hour and uncover for the second half hour.
If you make this Chicken Pot Pie recipe, leave me a comment and let me know what you think!
Chicken Pot Pie
- 2 pie crusts read about using my homemade pie crust
- 4 tablespoons unsalted butter
- 2 large carrots peeled and sliced
- 2 celery stalks diced
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all purpose flour
- 2 1/2 cups chicken stock
- 1 cup milk
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 pound boneless skinless chicken breasts cut into small bite sized pieces
- 1 cup frozen peas
- Preheat your oven to 375 degrees.
- Melt the butter in a large skillet of dutch oven. Add the carrots, onion, celery, and garlic. Season with salt and pepper and sauté until the vegetables are soft, about 5 to 7 minutes.
- Whisk in the flour. Then slowly whisk in the chicken stock, scraping up any browned bits. Whisk in the milk, thyme, and add in two bay leaves. Bring to a simmer.
- Add in the chicken and cook for 10 minutes or until the chicken is cooked through, about 10 minutes. Discard the bay leaves and stir in frozen peas.
- Roll out the pie crusts. Line the bottom of a deep dish pie pan with one of them. Add the hot liquid. Top with the second pie crust. Crimp the edges and cut a few holes for steaming. Bake for 30 to 40 minutes or until the pie crust is golden brown. Allow to cool for 10 minutes before slicing.