Classic Homemade Chicken Pot Pie with Flaky Crust
There is nothing quite like a homemade chicken pot pie to make a house feel like a home. This classic recipe features a buttery, golden-brown crust that shatters perfectly with every forkful, revealing a thick and savory gravy packed with tender chicken and bright vegetables. It is the ultimate labor of love that rewards you with the most satisfying, soul-warming meal imaginable.
What I love most about this dish is its incredible versatility. Whether you are using a rotisserie chicken for a shortcut or roasting your own, the secret lies in the silky sauce seasoned with just a hint of celery seed. It is a timeless crowd-pleaser that brings everyone to the table, and the leftovers—if there are any—might even be better the next day.
Nutrition (per serving)
Directions
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1
Preheat your oven to 425°F (220°C).
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2
In a medium saucepan, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Sauté for about 2-3 minutes until the vegetables are slightly softened.
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3
Stir in the flour, salt, black pepper, and celery seed. Cook for 1 minute, stirring constantly to cook out the raw flour taste.
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4
Slowly whisk in the chicken broth and milk. Simmer the mixture over medium-low heat, stirring constantly, until the sauce has thickened into a smooth gravy.
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5
Fold in the shredded cooked chicken and the frozen peas. Remove the saucepan from the heat.
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6
Fit one pie crust into the bottom of a 9-inch pie plate. Pour the warm chicken mixture into the crust.
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7
Top with the second pie crust. Trim the excess edges and pinch the top and bottom crusts together to seal. Cut 3-4 small slits in the top crust to allow steam to escape during baking.
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8
Bake for 30 to 35 minutes, or until the pastry is golden brown and the filling is bubbling. Let the pie rest for 10 minutes before slicing to allow the filling to set.
Ingredients
- Refrigerated pie crusts:2 pieces
- Unsalted butter:1/3 cup
- Yellow onion, chopped:1/3 cup
- Celery, sliced:1/3 cup
- Carrots, sliced:1/3 cup
- All-purpose flour:1/3 cup
- Salt:1/2 tsp
- Black pepper:1/4 tsp
- Celery seed:1/4 tsp
- Chicken broth:1.75 cups
- Whole milk:2/3 cup
- Cooked chicken, shredded:2.5 cups
- Frozen peas:1/2 cup
Tips & Notes
- To get a shiny, extra-golden crust, brush the top of the pie with a simple egg wash (one beaten egg mixed with a splash of water) before baking.
- If the edges of the crust start to brown too quickly, cover them with small strips of aluminum foil halfway through baking.
- This is a great way to use up leftover Thanksgiving turkey instead of chicken.
