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chicken pot pie
Isla Marie

Chicken Pot Pie

The ultimate homemade chicken pot pie: flaky double crust, creamy herb filling loaded with tender chicken, carrots, peas, and celery. Better than any restaurant or freezer-aisle version — guaranteed to become your family’s #1 comfort food.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Course: Dinner, Main Dish
Cuisine: American, Comfort Food
Calories: 412
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1 lb 450 g boneless skinless chicken breasts, cubed (or 3–4 cups shredded rotisserie chicken)
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • ½ cup sliced celery
  • ⅓ cup unsalted butter
  • ⅓ cup chopped onion
  • ⅓ cup all-purpose flour
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp celery seed or ½ tsp poultry seasoning
  • 1¾ cups chicken broth low-sodium
  • ⅔ cup whole milk or half-and-half
  • Optional but delicious: ½ tsp dried thyme + 2 tbsp fresh parsley
For the Crust
  • 2 unbaked 9-inch pie crusts refrigerated or homemade
  • 1 egg + 1 tbsp water egg wash for golden top

Equipment

  • 9-inch deep-dish pie plate
  • Large saucepan or Dutch oven
  • Medium saucepan
  • Whisk & wooden spoon
  • Rolling pin (if using homemade crust)
  • Pastry brush (for egg wash)

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Cook chicken & veggies: In a saucepan, combine cubed chicken, carrots, peas, and celery. Cover with water, boil 15 minutes. Drain and set aside.
  3. (Shortcut: skip this step and use rotisserie chicken + frozen mixed vegetables.)
  4. Make the sauce: In a large pot, melt butter over medium heat. Add onion, cook until soft (5–7 min). Stir in flour, salt, pepper, and celery seed — cook 2 minutes. Slowly whisk in broth and milk. Simmer, stirring constantly, until thick and creamy (5–10 min).
  5. Combine: Stir the drained chicken/veggie mixture into the sauce. Add thyme/parsley if using. Taste and adjust seasoning. Remove from heat.
  6. Assemble: Place bottom crust in pie dish. Pour hot filling in. Cover with top crust, seal and crimp edges, cut 4–5 slits for steam. Brush with egg wash.
  7. Bake 30–35 minutes until deep golden brown and bubbly.
  8. Rest 10–15 minutes before slicing (filling sets perfectly).

Notes

Rotisserie chicken = 10-minute version
Cool filling slightly before adding to crust → no soggy bottom
Egg wash = bakery-level shine
Make-ahead: assemble completely, refrigerate up to 24 hrs, bake when ready
Freeze unbaked → bake from frozen at 425°F for 60–70 min
Double the recipe → use 9×13 casserole + puff pastry top