The Most Delicious Chicken Pot Pie Recipe - Here's a step by step guide on how to make my easy, flavor-packed homemade chicken pot pie. Made with buttery pie crust and a mouthwatering, hearty filling consisting of chicken, carrots, peas, and celery in a creamy gravy.
Pot pies are the ultimate comfort food the whole family will love! This recipe will serve about six people. If you are cooking for a large crowd, you can make multiple pies by doubling or tripling this recipe.
Ingredients You Need To Make Chicken Pot Pie:
Pie Crusts - You can make homemade pie crust, or purchase frozen pie crusts. We use deep dish pie crust in this recipe.
Chicken - You will need about two cups of cooked shredded chicken. You can also use leftover rotisserie chicken.
Peas - We use one fifteen ounce can of peas, drained. If using frozen peas, you'll need about one cup.
Carrots - Two large carrots, sliced thin. This will be an equivalent to about a half cup.
Celery - Two celery stalks, sliced thin. This is an equivalent to about a half cup.
Onions - We use one small yellow or white onion in this recipe.
Garlic - We love cooking with fresh garlic. In this recipe, we use two garlic cloves.
All-Purpose Flour - We use a quarter cup of all-purpose flour to thicken the gravy.
Whole Milk - Use your favorite kind of milk in this recipe. You'll need one cup.
Chicken Broth - Chicken broth, beef broth or vegetable broth all work great in this recipe.
Seasoning - Salt + Black Pepper + Paprika + Celery Seed
Tools to have on hand for this recipe:
Pie Dish - If not purchasing frozen pie crusts that come with the aluminum pans.
Baking Pan - To cook the pies on to prevent overspilling into the oven.
Large skillet - To cook pot pie filling in.
How To Make Chicken Pot Pie:
Preheat oven to 400 degrees.
Pull frozen pie crusts out of the freezer (if not using homemade crust).
In a large skillet over medium heat, add butter, celery, carrots and onions. Cover and cook stirring occasionally until veggies are tender. Stir in minced garlic, shredded chicken and peas and cook another minute.
Sprinkle flour and seasonings over the chicken/veggies and mix to combine. Slowly pour in chicken broth followed by the milk while stirring. Once you have a nice creamy gravy remove from heat.
Leave pie crust in aluminum pie pan and place on a baking sheet. Carefully pour pie filling into the bottom crust. Top with top crust and pinch edges to seal.
Bake in preheated oven for 35 minutes or until top is golden brown. If edges are getting too brown, carefully cover with foil.
When done, carefully remove pie from oven and let cool for at least 10 minutes. Enjoy!
More Favorite Chicken Recipes:
Chicken Pot Pie Soup - Creamy and delicious homemade Chicken Pot Pie Soup made simply in your Instant Pot/slow cooker.
White Chicken Lasagna Rolls - Super delicious lasagna roll recipe made with shredded chicken, three cheeses and spinach in a creamy parmesan sauce.
One Pot Chicken Parmesan Pasta - Easy flavor-packed one pot chicken parmesan pasta made simply with fresh herbs and melty mozzarella cheese.
Creamy Poblano Chicken Enchiladas - Amazing homemade enchilada recipe made with slow cooker shredded chicken, poblano peppers, jack cheese and tortillas smothered in a creamy white enchilada sauce.
Frequently Asked Questions:
Allow pie to cool completely before storing. To store leftover pie in the fridge: Store in an airtight container or cover tightly with plastic wrap or aluminum foil. To freeze leftover pie: Store whole pie or sliced pie in an airtight freezer bag or freezer safe container.
Place pie in an oven safe pie dish and cover with foil. Heat in the oven at 350 degrees for 20 minutes for refrigerated pie, and 30-40 minutes for frozen pie.
Chicken Pot Pie
Ingredients
- 2 Deep Dish Pie Crusts
- ¼ cup Butter
- 2 Celery Stalks sliced
- 2 Carrots sliced/halved
- 1 Small White Onion diced
- 2 Garlic Cloves minced
- 1 15 ounce Can Peas drained
- 2 cups Shredded Chicken
- ¼ cup All-Purpose Flour
- 1 ½ cups Chicken Broth
- 1 cup Whole Milk
- 1 tsp Salt
- ¼ tsp Black Pepper
- ¼ tsp Paprika
- ¼ teaspoon Celery Seed
Instructions
- Preheat oven to 400 degrees.
- Pull frozen pie crusts out of the freezer (if not using homemade crust).
- In a large skillet over medium heat, add butter, celery, carrots and onions. Cover and cook stirring occasionally until veggies are tender. Stir in minced garlic, shredded chicken and peas and cook another minute.
- Sprinkle flour and seasonings over the chicken/veggies and mix to combine. Slowly pour in chicken broth followed by the milk while stirring. Once you have a nice creamy gravy remove from heat.
- Leave pie crust in aluminum pie pan and place on a baking sheet. Carefully pour pie filling into the bottom crust. Top with top crust and pinch edges to seal.
- Bake in preheated oven for 35 minutes or until top is golden brown. If edges are getting too brown, carefully cover with foil.
- When done, carefully remove pie from oven and let cool for at least 10 minutes. Enjoy!
Neil
Best pot pie ever!