Classic Creamy Chicken Pot Pie

Classic Creamy Chicken Pot Pie


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Make a delicious chicken pot pie is made from scratch and ready in just 1 hour! It’s filled with carrots, peas, celery, and juicy chicken, making it perfect for a night you just need some old-fashioned comfort food.

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Time needed

20 min preparation + 45 min cooking

Serving Size / Yield

1 serving


  • 1 lb. skinless boneless chicken breast halves, cubed
  • 1 C. carrots, sliced
  • 1 C. frozen green peas
  • 1/2 C. celery, sliced
  • 1/3 C. butter
  • 1/3 C. onion, chopped
  • 1/3 C. flour
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. celery seed
  • 1 3/4 C. chicken broth
  • 2/3 C. milk
  • 2 (9 in.) unbaked pie crusts

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Heat the oven to 425 degrees. In a saucepan, put the chicken, carrots, peas, and celery. Add enough water to cover the contents and bring to a boil. Boil for 15 minutes, remove from heat, drain, and set aside.
In a saucepan over medium heat, cook the onions in the butter until soft and translucent. Stir in the flour, salt, pepper, and celery seed. Slowly add the chicken broth and milk. Simmer until thick over medium-low heat. Remove from heat and set aside.
In a pie tin, press one of the pie crusts into the bottom and up the sides. Put the chicken mixture in the bottom of the pie. Pour the hot liquid mixture over the chicken. Cover with the second pie crust. Seal the edges and cut away the excess dough. Make several small slits in the top of the pie to allow steam to escape.
Bake for 30 to 35 minutes, or until the pastry is golden and the filling is bubbly.

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