Looking for more chicken recipes? I love this Chicken Cordon Bleu, Sheet Pan Chicken Fajitas, Chicken Tinga, or Hawaiian Bowls!
Why I love this recipe:
Homemade can’t be beat – There is so much flavor in the filling and wholesome ingredients that store-bought chicken pot pie can never compete with. And the filling and crust are both very simple to make. Make Ahead – The filling and pie crust can be made ahead, or the entire pie can be made in advance, or even frozen to enjoy another day. Ultimate Comfort Food – Chicken Pot Pie could be the king of comfort food, especially on a chilly day. It is a treasure in our house, and a meal that everyone is excited about!
How to make Chicken Pot Pie:
Prepare Pie Crust: I love to use my Perfect Pie Crust, and usually have some in my freezer. Follow my step-by-step instructions and it turns out perfect every time! You can use a store-bought pie crust, if needed. Cook Chicken: Add chicken to a pot and cover chicken with water. Bring it to a simmer and cook until it’s just barely cooked through then remove the chicken to a plate. Make Filling: In another saucepan, cook the onions and celery in butter. Add flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Add water and milk and bring mixture to a simmer until it thickens. Add chopped chicken and frozen vegetables. Add to Pie Crust: Pour the mixture into your prepared pie crust then cover with the top crust. Prick a few holes in the crust. Bake: Place pie in oven at 425°F for 30-35 minutes, or until the top crust is golden brown and filling is bubbly. Check the pie half way through cooking and tent with a piece of aluminum foil it it is browning too quickly. Serve with Brussels Sprouts Salad, and the Best Homemade Rolls.
Make Ahead and Freezing Instructions:
To Make Ahead: The filling for chicken pot pie can be made 1 day in advance; cover and chill in the refrigerator. Fill your crust and bake the next day, as directed. Leftover chicken pot pie will last in the fridge for up to 5 days, stored in an airtight container. To Freeze: The unbaked or baked pot pie freezes well for up to 2-3 months. Allow it to thaw overnight in the refrigerator and then bake as directed, or bake until its warm throughout.
Serve Chicken Pot Pie With:
French Green BeansThree Bean SaladClassic Wedge SaladMixed Green Salad with BerriesBroccoli SaladWatermelon SaladCaprese Salad
*I originally shared this post October 2013. Updated October 2018 and October 2022.
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