Name: Classic Chicken Pot Pie
Prep time: 75 min
Cook time: 35 min
Total time: 110 min
Ingredients: 2 refrigerated pie crusts; 3 boneless, skinless chicken breasts; 1 tsp chicken bouillon (cube(1) or paste); 1/2 tsp white pepper; 1/4 tsp black pepper; 1 tsp onion powder; 1/2 tsp garlic salt; 1 Tbsp parsley; 1/8 tsp cayenne pepper; 4 Yukon Gold Potatoes (diced); 4 carrots (sliced); 1 tsp chicken bouillon (cube (1) or paste); 2 celery stalks (sliced); 1 large onion (diced); 1 cup frozen peas; 4 Tbsp unsalted butter; 1/3 cup flour; 3 cups unsalted chicken broth (or enough to get to a smooth consistency); 3/4 cup milk; 1/2 tsp seasoned salt; 1 egg (beaten)

A satisfying cool weather comfort food this chicken pot pie is a classic family dinner that will please the pickiest eater! Perfectly seasoned chicken that has been cooked until fork tender then added to savory cooked potatoes and carrots in a cream sauce then baked in a pie crust until golden brown. A great budget friendly meal that can use up the leftovers in your fridge! #mondayismeatloaf #chickenpotpie

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baked chicken pot pie on a blue edged ribbon plate on a table with a fork

One of the best classic comfort food dinners to have, in my opinion, is chicken pot pie. Warm, filling, and satisfying it helps use up veggies from the fridge or leftover chicken.

Lately, I've really been craving this so I decided to make my Classic Chicken Pot pie. The family enjoyed it so much recently that I made it twice in one week! This would be great followed up by my Instant Pot Monkey Crack Bread!

The crust for this easy chicken pot pie recipe can be the pre-made refrigerated kind that you roll out - which I used for the pics in the post. Or you can make two recipes of my Butter Pie Crust Pastry - either of which would be fine. 🙂

Prepare the meat for Chicken Pot Pie

Start by putting the chicken into a pot with the white pepper, black pepper, onion powder, garlic salt (you can substitute garlic powder and a little salt to taste if you like), parsley, cayenne pepper, and the chicken bouillon then cover with enough water to cover the chicken breasts.

If the water evaporates during cooking then you can add more. I love using Better than Bouillon Roasted Chicken Base, however, I am in no way being compensated by them in for this post. I just love the product and have been using it for years!

Allow the chicken a good long simmer on the stove as I think this develops more flavor, and also ensures very tender chicken. Bring the chicken to a boil then turn down so it simmers on the stove for an hour.

I know it seems like a long time, but it's worth it in my opinion. You can reduce the time to 45 minutes if you like. Once cooked slice the cooked chicken and dice to a chewable size. Set aside.

This is also a good time to either prepare the pie pastry or roll out one refrigerated pie crust then put into a pie pan.

Pro tip: Substitute your favorite rotisserie chicken or roasted chicken or turkey in this recipe for a great way to use up leftovers or save on prep time.

Prepare the filling

I like to develop the flavors of the chicken pot pie, and so I cook the potatoes and carrots on the stove. I cook them in simple chicken broth with chicken broth plus salt and pepper to taste.

Next, peel and cube 4-5 potatoes and carrots. Put them in a medium pot with enough water to cover then add the bouillon. Salt and pepper to taste. Bring to a boil, and cook until done. Drain once finished cooking, then set aside.

peeled and diced potatoes and carrots in a saucepan

While the veggies and chicken are continuing to cook. Chop one large onion, and slice two stalks of celery then saute in butter in a large fry pan until softened then remove from the pan and set aside.

Next, we'll prepare a roux to make the sauce. Melt four Tablespoons of unsalted butter in the fry pan. Add in ⅓ cup of flour. If you think the roux looks thin you can always add more gravy.

Be careful though as you can always add but not take away. To much flour, and the sauce will be to thick, or to little and it will be to thin. We cook the flour for a few minutes prior to adding any liquid in order to 'cook' it so that the resulting sauce does not taste doughy.

Pour the milk and chicken broth in the pan to make the roux, then whisk or stir to combine until smooth. Add the seasoned salt then salt and pepper to taste. Stir in all the vegetables including the frozen peas, and the chicken.

chicken, potatoes, carrots, peas, and onions in a white sauce simmering in a cast iron pan on a stove for chicken pot pie

Once the filling is combined, cook for five minutes then pour into a prepared pie pastry. There will be plenty of filling so pile it high!

chicken pot pie filling piled high in a pie pan with a bottom crust

Bake the Pot Pie

Next roll out the second pie crust, and top the chicken pot pie with it then seal the edges. Just remember pretty doesn't always happen but yummy food should. So, don't stress to much if you don't have a pretty seal. 😉 Cut four small ½-inch slits in the top of the crust to vent. Brush the top of the chicken pot pie with the egg wash.

chicken pot pie unbaked in pie pan on top of stove

Bake in a preheated 400-degree oven for 35 minutes or until the crust has browned. Enjoy your chicken pot pie, I know we do!

If you enjoyed this recipe you may like Perfect Dutch Oven Stuffed Peppers, Classic Chicken Parmesan with Tomato Butter Onion Sauce, or Bacon BBQ Stuffed Meatloaf.

baked chicken pot pie in upper left corner and piece of chicken pot pie on blue-edged ribbon milk glass plate with antique fork

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