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the best chicken pot pie

(14 ratings)
Gaillee avatar
Blue Ribbon Recipe by
Gail Herbest
@Gaillee
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
    butter
  • 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, store bought or homemade

How To Make the best chicken pot pie

  • Oven preheating.
    1
    Preheat the oven to 425 degrees F.
  • Chicken, potatoes, carrots, peas, and celery in a pan.
    2
    In a large pot, combine the chicken, potatoes, carrots, peas, and celery.
  • Water added to cover the veggies.
    3
    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.
    4
    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.
    5
    Slowly stir in the chicken broth.
  • Slowly adding milk.
    6
    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.
    7
    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.
    8
    Pour the hot liquid mixture over the meat and vegetable mixture.
  • Second crust placed on top and vents cut.
    9
    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.
    10
    Bake for 30-35 minutes or until the pastry is golden brown and the filling is bubbly. Cool for 10 minutes before serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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