Old-Fashioned Chicken Pot Pie

Ingredients for Old-Fashioned Chicken Pot Pie

I always keep store-bought pie crusts on hand for recipes like this one because they save real time and hold up beautifully in the oven. The filling is where all the flavor lives, so that is where I put my attention. Here is everything you need.

• 1 lb boneless skinless chicken breast (cubed into 1-inch pieces) – I recommend cutting the pieces evenly so they cook through at the same rate
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup unsalted butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed – My preference is to never skip this; it adds a subtle savory depth that makes the whole sauce taste more intentional
• 3/4 cup low-sodium chicken broth – In my experience low-sodium gives you better control over the final saltiness of the filling
• 2/3 cup milk (substitute heavy cream for a richer sauce)
• 2 unbaked 9-inch pie crusts (store-bought works great)

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Step-by-Step Instructions

I recommend starting the chicken and vegetables first so they are fully drained and ready before your sauce comes together. Having both components hot at the same time makes assembly smooth and keeps everything at the right temperature going into the oven.

Step 1: Preheat your oven to 425 degrees F. In a large saucepan, combine the cubed chicken, sliced carrots, frozen peas, and celery. Cover completely with cold water, bring to a boil over medium-high heat, and cook for 15 minutes until the chicken is cooked through and the carrots are just tender. Drain thoroughly and set aside. Do not skip draining well or your filling will be watery.

Step 2: In a separate saucepan over medium heat, melt the butter and add the chopped onion. Cook for 3 to 4 minutes, stirring occasionally, until the onion is soft and translucent. In a small bowl, whisk together the flour, salt, pepper, and celery seed. Stir this flour mixture into the butter and onion and cook for 1 full minute. This step cooks out the raw flour taste and is one most people rush past.

Step 3: Slowly pour in the chicken broth while whisking constantly to prevent lumps, then add the milk. Keep stirring over medium-low heat for 5 to 7 minutes until the sauce thickens enough to coat the back of a spoon. If it gets too thick, add a small splash of broth to loosen. Remove from heat as soon as it reaches the right consistency.

Step 4: Press one pie crust firmly into a 9-inch pie pan. Spread the drained chicken and vegetable mixture evenly across the bottom crust. Pour the hot cream sauce over the filling, making sure it settles into all the gaps. Place the second crust over the top, press the edges together to seal, crimp with a fork or your fingers, and trim any excess overhang. Cut 4 to 5 small slits across the top crust to allow steam to escape during baking.

Step 5: Bake at 425 degrees F for 30 to 33 minutes until the top crust is deep golden brown and the filling is visibly bubbling through the steam slits. If the edges start browning too fast before the center catches up, lay strips of foil loosely over the edges and continue baking.

Step 6: Remove from the oven and let the pie rest for at least 10 minutes before slicing. This rest time allows the filling to set so it holds its shape when you cut into it rather than pouring out.

What to Serve with Old-Fashioned Chicken Pot Pie

The richness of this pie pairs best with sides that are light, fresh, or simply prepared. Here are a few pairings that complement it well without competing.

Simple Green Salad: A crisp salad with lemon vinaigrette cuts right through the buttery crust and creamy filling, keeping each bite from feeling too heavy. It adds freshness to the table with almost zero extra effort.

Garlic Roasted Vegetables: Lightly seasoned roasted broccoli, green beans, or asparagus add color and a satisfying crunch that contrasts the soft creamy filling. These Garlic Roasted Vegetables roast in the oven at a similar temperature and can come together while the pot pie bakes.

Red Lobster Biscuit Chicken Pot Pie Style Biscuits: Warm fluffy biscuits are a natural companion for pot pie and perfect for scooping up any filling left on the plate. If you love the pot pie and biscuit combination, this Red Lobster Biscuit Chicken Pot Pie is a must-bookmark recipe in the same comfort food family.

Chicken Pot Pie Soup: If you enjoy the flavors of this dish and want something to start the meal on cold nights, this Chicken Pot Pie Soup uses all the same classic ingredients in a warm, spoonable form that works wonderfully as a starter.

Hearty Cheddar Garlic Herb Potato Soup: A warm, creamy potato soup is a cozy and filling starter that complements the savory pie flavors. This Hearty Cheddar Garlic Herb Potato Soup pairs naturally with the homestyle character of this dinner.

Creamy One-Pot Broccoli Cheddar Orzo: For a heartier side that doubles as a second comfort dish on the table, this Creamy One-Pot Broccoli Cheddar Orzo uses similar creamy flavors and adds a cheesy vegetable element that rounds out the meal for a bigger family spread.

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Storage and Reheating Tips

Store leftover Old-Fashioned Chicken Pot Pie covered in the refrigerator for up to 4 days. You can also freeze the fully baked pie or an unbaked assembled pie for up to 3 months. Wrap tightly in plastic wrap followed by aluminum foil for the best results.

To reheat, place individual slices or the whole pie in a 350 degree F oven covered loosely with foil for 20 to 25 minutes until heated through. I recommend the oven over the microwave every time since the microwave makes the crust soft and chewy instead of flaky. Remove the foil for the last 5 minutes if you want to re-crisp the top crust.

Pro tip: if you are freezing an unbaked pie, wait to cut the steam slits until just before baking. Bake straight from frozen at 425 degrees F and add 15 to 20 extra minutes to the total bake time.

FAQs

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Old-Fashioned Chicken Pot Pie

A classic homemade chicken pot pie with a flaky double crust and a rich creamy filling packed with tender chicken, carrots, peas, and celery. Warm, hearty, and family-friendly.

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Prep Time 20 minutes mins

Cook Time 48 minutes mins

Rest Time 10 minutes mins

Total Time 1 hour hr 18 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb boneless skinless chicken breast cubed into 1-inch pieces
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup unsalted butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp celery seed
• 3/4 cup low-sodium chicken broth
• 2/3 cup milk or heavy cream for a richer sauce
• 2 unbaked 9-inch pie crusts store-bought or homemade

Equipment

• Large saucepan
• Medium saucepan for sauce
• 9-inch pie pan
• Whisk
• Small mixing bowl

Method

 

1. Preheat oven to 425 degrees F. In a large saucepan, combine cubed chicken, sliced carrots, frozen peas, and celery. Cover completely with cold water, bring to a boil over medium-high heat, and cook for 15 minutes until chicken is cooked through and carrots are just tender. Drain thoroughly and set aside.
2. In a separate saucepan over medium heat, melt the butter and add the chopped onion. Cook for 3 to 4 minutes until soft and translucent. In a small bowl, whisk together flour, salt, pepper, and celery seed. Stir into the butter and onion mixture and cook for 1 minute.
3. Slowly pour in the chicken broth while whisking constantly to prevent lumps, then add the milk. Stir over medium-low heat for 5 to 7 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat.
4. Press one pie crust firmly into a 9-inch pie pan. Spread the drained chicken and vegetable mixture evenly over the bottom crust. Pour the hot cream sauce over the filling so it fills all the gaps.
5. Place the second crust over the top, press and crimp the edges to seal, and trim any excess overhang. Cut 4 to 5 small slits across the top crust to allow steam to escape during baking.
6. Bake at 425 degrees F for 30 to 33 minutes until the top crust is deep golden brown and the filling is visibly bubbling through the steam slits. Cover the edges loosely with foil strips if they brown too quickly before the center is done.
7. Remove from the oven and let the pie rest for at least 10 minutes before slicing to allow the filling to set.

Notes

Rotisserie chicken shortcut: shred about 2 cups and skip the boiling step. Use heavy cream instead of milk for a richer sauce. Store-bought pie crusts work great. Refrigerate leftovers covered for up to 4 days. Freeze baked or unbaked for up to 3 months wrapped in plastic wrap and foil. Reheat in a 350 degree F oven covered with foil for 20 to 25 minutes. Remove foil for last 5 minutes to re-crisp the top.