The BEST Chicken Pot Pie Ever! Recipe

Introduction

This Chicken Pot Pie is a comforting classic that’s packed with tender chicken, creamy vegetables, and a flaky golden crust. Perfect for cozy dinners, it combines rich flavors and hearty ingredients to satisfy the whole family.

Ingredients

• 2 pounds boneless skinless chicken breasts
• 2 cups chicken broth, plus more if needed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups half and half
• 3 tablespoons butter
• 1 medium onion, chopped
• 1 cup celery, chopped
• 1/3 cup all-purpose flour
• 1 tablespoon freshly chopped parsley
• 1/2 teaspoon dried thyme
• 2 medium potatoes, cooked and cubed (or 1 can small white potatoes, cubed)
• 1 1/2 cups frozen mixed vegetables, thawed
• Pie crust for a double crust pie, homemade or store-bought
• 1 large egg, lightly beaten

Instructions

1. Step 1: Cut each chicken breast into thirds. In a large saucepan over medium-high heat, combine chicken breasts, chicken broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until chicken is cooked through and juices run clear.
2. Step 2: Remove the chicken and let cool. Pour the remaining broth mixture into a measuring cup and let stand to allow fat to rise. Spoon off the fat. Add additional broth as needed to make 1 cup total. Then add half and half to bring the total liquid to 2 1/2 cups.
3. Step 3: Cut the cooled chicken into 1/2-inch pieces.
4. Step 4: In a large skillet, melt butter over medium heat. Add chopped onion and celery, sautéing for 3 minutes. Stir in flour and mix well to combine.
5. Step 5: Add parsley and thyme to the skillet, stirring to distribute.
6. Step 6: Gradually stir in the broth and half and half mixture. Simmer, stirring constantly, until the sauce thickens and reaches a boil.
7. Step 7: Once thickened, add the diced chicken, cooked potatoes, and thawed mixed vegetables. Stir until fully combined.
8. Step 8: Preheat the oven to 400°F (200°C). Line a deep pie dish with one pie crust.
9. Step 9: Spread the chicken and vegetable filling evenly into the prepared pie crust.
10. Step 10: Cover the filling with the second pie crust. Seal the edges by pinching top and bottom crusts together and pressing against the pie dish rim. Cut a few vent holes in the top crust to release steam.
11. Step 11: Brush the top crust with the beaten egg. Optionally, decorate the top with leftover pastry scraps.
12. Step 12: Bake for 30 minutes or until the crust is golden brown and the filling is bubbly. Let the pie cool for 10 minutes before serving to allow the filling to set.

Tips & Variations

• For extra flavor, add a splash of white wine to the broth mixture before simmering.
• Feel free to swap frozen mixed vegetables with fresh seasonal vegetables like peas, carrots, or green beans.
• If homemade pie crust is unavailable, store-bought crusts work perfectly to save time.
• Use leftover cooked chicken instead of boiling raw chicken for quicker preparation.

Storage

Store leftover pot pie covered in the refrigerator for up to 3 days. To reheat, place individual servings in an oven-safe dish and warm at 350°F (175°C) for 15–20 minutes until hot and bubbly. Avoid microwaving to keep the crust crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat instead of chicken?

Yes, turkey or cooked leftover roasted chicken can be used as a substitute, adjusting the cooking time accordingly if starting with raw meat.

How do I make the crust extra flaky?

Using cold butter and working quickly when preparing the dough helps create a flaky crust. Also, chilling the crust before baking improves texture.

The BEST Chicken Pot Pie Ever! Recipe

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★★★★★

4.8 from 63 reviews

• Author: Rafael
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x

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Description

This comforting Chicken Pot Pie features tender, juicy chicken breasts simmered in a creamy sauce with vegetables and potatoes, all encased in a flaky double pie crust. Perfectly seasoned with herbs and baked to golden perfection, it’s a classic homestyle dish ideal for family dinners.

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Ingredients

Scale 1x2x3x

Chicken and Broth

• 2 pounds boneless skinless chicken breasts
• 2 cups chicken broth, plus more if needed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Sauce

• 1 1/2 cups half and half
• 3 tablespoons butter
• 1 medium onion, chopped
• 1 cup celery, chopped
• 1/3 cup all-purpose flour
• 1 tablespoon freshly chopped parsley
• 1/2 teaspoon dried thyme

Vegetables and Filling

• 2 medium potatoes, cooked and cubed (or 1 can small white potatoes, cubed)
• 1 1/2 cups frozen mixed vegetables, thawed

Pie Crust and Finish

• Pie crust for a double crust pie, homemade or store-bought
• 1 large egg, lightly beaten

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Instructions

1. Cook the Chicken: Cut each chicken breast into thirds. In a large saucepan over medium-high heat, add the chicken breasts, chicken broth, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, or until the chicken is no longer pink and juices run clear.
2. Prepare Broth Mixture: Remove the chicken and let it cool. Pour the remaining broth into a measuring cup and allow to stand. Spoon off any fat. Add enough canned broth if needed to make 1 cup, then add half and half to the broth mixture until you have 2 1/2 cups total.
3. Dice Chicken: Cut the cooled chicken into 1/2-inch pieces.
4. Sauté Aromatics: In a large skillet, melt butter over medium heat. Add chopped onion and celery, sautéing and stirring for about 3 minutes until softened.
5. Add Flour and Herbs: Stir in the flour until fully blended with the vegetables, then add parsley and thyme.
6. Make Sauce: Gradually stir in the broth and half and half mixture. Simmer while stirring constantly until the sauce thickens and comes to a boil.
7. Combine Filling: Once thickened, add the diced chicken, cubed potatoes, and thawed mixed vegetables to the skillet. Stir until all ingredients are combined.
8. Prepare Pie Crust: Preheat the oven to 400°F (204°C). Line a deep pie dish with one sheet of pie crust.
9. Fill Pie: Spoon the chicken and vegetable filling evenly into the crust-lined pie dish.
10. Top and Seal: Cover the pie with the second crust sheet. Pinch the edges together firmly to seal and press against the rim of the dish. Cut a few vent holes in the top crust.
11. Egg Wash and Decorate: Brush the top crust with the beaten egg. Optionally, use leftover pastry scraps to create decorative designs on top.
12. Bake Pie: Bake in the preheated oven for 30 minutes, or until the crust is golden brown and the filling is bubbling.
13. Cool and Serve: Let the pie cool for 10 minutes to allow the filling to set before slicing and serving.

Notes

• You can substitute cooked fresh potatoes with canned small white potatoes for convenience.
• Make sure to vent the top crust to allow steam to escape and avoid sogginess.
• For a more flavorful broth, you can use homemade chicken stock instead of store-bought.
• This recipe can be prepared ahead and refrigerated before baking.
• Leftover pie crust scraps can be used to create fun shapes or patterns on top of the pie.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: chicken pot pie, comfort food, classic chicken pie, creamy chicken pie, double crust pie, homemade pot pie, chicken dinner