Classic Chicken Pot Pie

When I think about comfort food that truly hits the spot, Classic Chicken Pot Pie comes to mind immediately. This hearty dish combines tender chicken, fresh vegetables, and a rich, creamy sauce all wrapped up in a golden, flaky crust.

The beauty of chicken pot pie lies in its simplicity and versatility. You can use leftover chicken, add your favorite vegetables, and create a meal that feeds the whole family. The combination of savory filling and buttery pastry creates a dish that’s both rustic and refined.

Classic Chicken Pot Pie Ingredients

• 2 pie crusts (9 inch), unbaked
• 1/3 cup butter
• 1/2 cup celery, sliced
• 1/3 cup onion, chopped
• 1/3 cup all-purpose flour
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon celery seed
• 1 cup whole milk
• 2 cups chicken broth
• 2 cups cooked chicken breast, cut into 1/2-inch cubes
• 3 medium carrots, diced
• 1 cup frozen green peas
• 1/2 cup corn kernels
• 1 large egg
• 2 tablespoons water

How To Make Classic Chicken Pot Pie

1. Start by preheating your oven to 425°F. Roll out one pie crust and place it in a 9-inch pie dish, letting the edges hang over slightly.
2. In a large skillet or saucepan, melt the butter over medium heat. Add the sliced celery and chopped onion, cooking until they become tender and fragrant, about 5 minutes.
3. Sprinkle the flour over the vegetables and stir constantly for about 2 minutes. This creates a roux that will thicken your sauce.
4. Add the kosher salt, black pepper, and celery seed to the mixture, stirring to combine all the seasonings evenly.
5. Gradually pour in the milk and chicken broth, whisking continuously to prevent lumps from forming. Keep stirring until the mixture thickens into a creamy sauce, about 3-4 minutes.
6. Remove the skillet from heat and fold in the cubed chicken, diced carrots, frozen peas, and corn. Mix everything together until the filling is well combined.
7. Pour the chicken and vegetable mixture into the prepared pie crust, spreading it evenly.
8. Place the second pie crust over the filling. Trim any excess dough, leaving about 1 inch of overhang. Fold the edges under and crimp with a fork or your fingers to seal.
9. In a small bowl, whisk together the egg and water to create an egg wash. Brush this mixture over the top crust for a golden finish.
10. Cut several small slits in the top crust to allow steam to escape during baking.
11. Bake for 30-35 minutes, or until the crust turns golden brown and the filling bubbles around the edges.
12. Let the pot pie cool for 10-15 minutes before serving to allow the filling to set properly.

Storage and Freezer Instructions

You can store leftover chicken pot pie in the refrigerator for up to 4 days. Cover it tightly with aluminum foil or plastic wrap to maintain freshness. To reheat, place individual portions in the microwave for 1-2 minutes or warm the entire pie in a 350°F oven for 15-20 minutes.

For freezer storage, this pot pie keeps well for up to 3 months. You can freeze it either before or after baking. If freezing before baking, wrap the assembled pie tightly in plastic wrap and aluminum foil. When ready to bake, thaw overnight in the refrigerator and bake as directed, adding 10-15 minutes to the cooking time if needed.

If freezing after baking, let the pie cool completely first. Wrap it well and freeze. Thaw overnight and reheat in a 350°F oven until warmed through.

Tips For Making Chicken Pot Pie

• Use rotisserie chicken for convenience – it saves time and adds great flavor
• Don’t skip the roux step – it prevents a watery filling
• Let the pie cool before cutting to avoid a messy serving
• Brush the crust with egg wash for a beautiful golden color
• Make sure your vegetables are cut uniformly for even cooking
• Pre-cook harder vegetables like carrots to ensure they’re tender
• Cover the edges of the crust with foil if they brown too quickly
• Use cold butter when making homemade crust for the flakiest results

Classic Chicken Pot Pie FAQs

Can I make this ahead of time?
Yes, you can assemble the entire pot pie and refrigerate it for up to 24 hours before baking. Just add 5-10 minutes to the baking time if baking straight from the refrigerator.

What if I don’t have celery seed?
You can substitute with dried thyme, dried sage, or simply omit it. The celery seed adds a nice depth of flavor, but the pot pie will still taste great without it.

Can I use store-bought rotisserie chicken?
Absolutely! Store-bought rotisserie chicken works wonderfully and saves you time. Just remove the skin and shred or cube the meat.

How do I prevent a soggy bottom crust?
Make sure your filling isn’t too hot when you add it to the crust, and consider blind-baking the bottom crust for 10 minutes before adding the filling.

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