Homemade Chicken Pot Pie with Vegetables in Flaky Crust Recipe
A classic, homemade chicken pot pie featuring tender cubed chicken breasts, carrots, peas, celery, and a savory roux-based filling seasoned with thyme and poultry spices, all encased in a flaky, golden pre-made pie crust. Perfect for a cozy family dinner, this recipe combines smooth, creamy textures with hearty vegetables and comforting flavors.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hr 20 mins
- Yield: 1 (9-inch) pie, 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken and Vegetables
- 1 pound skinless, boneless chicken breasts, cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
Roux and Seasonings
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seeds
Liquid Ingredients
- 1¾ cups chicken broth
- ⅔ cup milk
Pie Crust
- 2 (9-inch) unbaked pie crusts (store-bought or homemade)
Instructions
- Gather Ingredients and Preheat Oven: Collect all ingredients and preheat the oven to 425°F (220°C) to prepare for baking the pie.
- Cook Chicken and Vegetables: Combine the cubed chicken, sliced carrots, peas, and celery in a saucepan with enough water to cover. Bring to a boil and cook for 15 minutes until the chicken is cooked through and vegetables are tender. Drain well.
- Make the Roux and Cook Onion: In a separate medium saucepan, melt butter over medium heat. Add chopped onion and cook for 5 to 7 minutes until soft and translucent to build the flavor base.
- Add Flour and Seasonings: Stir in the all-purpose flour, salt, black pepper, and celery seeds to the softened onions. Cook the mixture briefly to form a roux, which will thicken the filling.
- Incorporate Broth and Milk: Gradually add the chicken broth and milk to the roux while stirring continuously to avoid lumps. Reduce heat to medium-low and simmer the mixture for 5 to 10 minutes until it thickens to a creamy consistency. Remove from heat.
- Assemble the Pie: Place one unbaked pie crust in a 9-inch pie plate. Spread the cooked chicken and vegetable mixture evenly over the crust. Pour the hot broth and milk mixture over the filling to combine the ingredients.
- Top and Seal the Pie: Cover the pie with the second unbaked crust. Seal and crimp the edges firmly, trimming any excess dough. Cut several small slits in the top crust to allow steam to escape during baking.
- Bake the Pie: Bake in the preheated oven for 30 to 35 minutes until the crust is golden brown and the filling is bubbling, indicating that it is cooked through.
- Cool and Serve: Remove the pie from the oven and let it cool for 10 minutes before slicing and serving to allow the filling to set.
Notes
- Use deep dish pie crusts for a thicker filling layer if desired.
- Extra vegetables like diced potatoes, mushrooms, or green bell peppers can be added for more variety.
- Rotisserie chicken can be used as a shortcut; add it after cooking the vegetables.
- Store leftovers wrapped tightly in aluminum foil and refrigerate for 3 to 5 days.
- Reheat leftovers in the oven or microwave in short bursts for best texture.
Keywords: chicken pot pie, homemade chicken pie, comfort food, savory pie, poultry dish, flaky pie crust, family dinner
