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This Chicken Pot Pie recipe is easy to make and the ultimate comfort food! It’s got a flaky pie crust filled with chicken, veggies and a rich, creamy sauce. This homemade pot pie has amazing flavor and is guaranteed to hit the spot!
This post is sponsored by Challenge Butter, but all opinions are my own.
Easy Homemade Chicken Pot Pie
It’s officially getting cold around us, which means it’s the time of year to break out the comfort foods that just hit the spot, warm you up and make your soul happy. This Chicken Pot Pie is definitely one of those recipes. It’s easy to make with a pre-made pie crust, but the filling is homemade, simple to put together and FULL of amazing flavor! It’s 100% addicting and perfect for this time of year.
One of the other great things about Chicken Pot Pie is that it’s a full meal in one. You’ve got veggies, protein and some carb going on with the crust. It’s all you need!
Chicken Pot Pie Ingredients
This recipe uses easy-to-find, simple ingredients:
- Chicken breast – You want boneless, skinless breasts cut into bite-sized cubes.
- Butter – Naturally I used my favorite butter, Challenge Butter. You’ve probably seen me share about it before, but Challenge Butter is a great, creamy butter that goes from farm to fridge in just two days, so you know it’s fresh. It has no added hormones, artificial flavors or filling, which I love because you can feel good about feeding it to your family.
- Onion – I always love the flavor onion adds.
- Flour – For a little thickening.
- Thyme – This adds SO much flavor to this pot pie.
- Salt and pepper
- Chicken broth
- Heavy cream – You could also use half and half, or even regular milk. But the cream is going to make the gravy more creamy, so it’s my preference.
- Peas and carrots – I used frozen, but fresh would be fine too. You’d just want to cook the carrots in with the chicken at the beginning so they soften up.
- Pie crust – I used store-bought, but a homemade crust would work too.
- Egg – The egg is brushed on top to help brown and crisp up the top of the pot pie.
How to Make Chicken Pot Pie
Chicken pot pie is one of those old-fashioned dinners that’s just so satisfying to make – and eat! Here’s how to make it:
- Cook the chicken and celery. Place them in a large pan and cover them with water. Boil them until cooked, about 12-15 minutes, then drain the water and set aside.
- Start the gravy. Melt your butter, then add the onion and cook until it’s tender and translucent. Stir in the flour, thyme, salt and pepper until combined. I like to use a whisk for this gravy to help break up any lumps.
- Add the chicken broth and cream next. I like to add small amounts of the broth at a time at first, then whisk it all together well to ensure that I break up any lumpiness. Then you can add the rest more quickly.
- Simmer the gravy for about 15 minutes or so until thickened. Keep in mind that the thicker the gravy is, the thicker it’ll be in your pot pie. So if you like the filling a little thinner, you might want to cook the gravy a little less. Also keep in mind that once you add the chicken and veggies, it’ll thicken further, so you don’t want to over thicken it.
- Add rest of filling ingredients. Add the chicken, celery, peas and carrots and stir until it’s all well covered in the gravy. Set the mixture aside.
- Add a pie crust to your pie plate. Fill the crust with the gravy filling, then add the second pie crust on top. Crimp the edges as you like, then brush the top of the pie with the egg and cut a few slits in the top to allow it to vent while cooking.
- Bake the pot pie for about 30 minutes total, adding a pie crust ring about 20 minutes in to keep the crust from browning too much.
- Serve! When it’s ready, pull it out of the oven and serve warm! So good!
Chicken Pot Pie Video Tutorial
This Chicken Pot Pie is easy to make and the ultimate comfort food! It’s got a flaky pie crust filled with chicken, veggies and a rich, creamy sauce. It gets much of it’s amazing flavor from a combination of celery, onion and thyme!
- 1 lb boneless skinless chicken breast, raw, cut into cubes*
- 1/2 cup (60g) diced celery
- 1/2 cup (112g) unsalted Challenge Butter
- 1/3 cup (45g) diced onion
- 1/3 cup (43g) all purpose flour
- 1 tsp dried thyme
- 1 tsp salt
- 3/4 tsp pepper
- 1 3/4 cups (one 14.5 oz can) chicken broth
- 2/3 cup (160ml) heavy cream
- 2 cups frozen peas and carrots, thawed
- 2 pie crusts
- 1 large egg, beaten
1. Preheat oven to 425 degrees.
2. In a large saucepan, combine chicken and celery. Add enough water to cover the chicken and boil for about 12-15 minutes, until cooked, then drain and set chicken and celery aside. (See note below for using rotisserie chicken)
3. Melt the butter in the saucepan over medium heat.
4. Add the onion and cook for about 2 minutes, stirring regularly, until tender and translucent.
5. Stir in the flour, thyme, salt and pepper until combined.
6. Slowly add the chicken broth and cream and stir until well combined and no longer lumpy.
7. Simmer the mixture over medium low heat until thickened, about 15 minutes or so. You want it to be like a very thick gravy. The thicker it is, the thicker it’ll be in your pot pie.
8. Add the chicken, celery, peas and carrots and stir to combine. Set aside.
9. Roll out one of the prepared pie crust into a 9 inch pie plate.
10. Add the filling to the pie crust, then cover with the second pie crust and crimp the edges.
11. Brush the top of the pie with the beaten egg.
12. Bake for about 20 minutes, then add a pie crust ring to keep it from over browning and continue cooking for an additional 10-20 minutes. Remove from the oven and serve. Keep in mind that as the pot pie cools, the sauce thickens further.
If you’d like to use rotisserie chicken, skip step 1 and cook the celery with the onions. Add 2 1/2 cups of shredded rotisserie chicken when you add the peas and carrots.
Keywords: chicken pot pie