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Close up photo of a slice of chicken pot pie on a white plate with a fork.
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5 from 1 vote

Chicken Pot Pie

This Chicken Pot Pie is the ultimate comfort food dinner that’s overflowing with a warm, hearty filling of carrots, potato, onion, celery, frozen peas, and tender, juicy pieces of chicken breast! 
Prep Time35 mins
Cook Time35 mins
Cooling Time10 mins
Total Time1 hr 20 mins
Course: Dinner, Main Course
Cuisine: American, British
Servings: 8 people
Calories: 149kcal


  • ½ cup carrots diced small
  • 1 medium potato peeled and diced
  • 1 chicken breast skinless & boneless, cut into 1” pieces
  • ¼ cup finely chopped white onion
  • ½ stalk celery diced
  • 3 tablespoons salted butter
  • cup all-purpose flour
  • ½ teaspoon poultry seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • cups chicken broth
  • ¾ cups whole milk
  • ¼ cup frozen peas
  • 1-2 Tablespoons cornstarch optional
  • 2 (9-inch) pie dough crusts
  • 1 teaspoon water
  • 1 large egg


  • Preheat oven to 400°F.
  • In a saucepan, cover the potato and carrots with water, bring to a boil, then turn down and simmer for about 4 to 6 minutes until fork tender. Take off the heat and drain. Set aside.
  • In the meantime, chop the chicken, onions and celery.
  • In a large, deep frying pan, sauté the chicken, onions, and celery in butter until the chicken is cooked and the onions are translucent.
  • Add the diced carrots and potatoes, then stir in the flour, poultry seasoning, garlic powder, celery seed, salt and pepper.
  • Add the chicken broth and milk. Simmer, stirring occasionally, until thickened, about 4 to 7 minutes. If you are having trouble thickening the sauce, add in 1 to 2 Tablespoons of cornstarch. The mixture will thicken as it bakes in the oven, but it should be slightly thickened at this point.
  • Place the bottom pie crust in a 9 inch pie plate.
  • Making sure the filling is hot, pour it into the pie crust inside of the pie plate.
  • Quickly cover with top crust, sealing the edges and cutting away extra dough.
  • Beat the egg and water to make an egg wash and brush it onto the top of the pie crust.
  • Make four small slits in the top crust to help steam escape.
  • Bake for 30 to 35 minutes, covering edges with foil if necessary. The pot pie is done when the pie crust is golden brown and the filling is bubbly.
  • Cool for 10 minutes before serving. Best when served warm.


  • Looking for even easier prep? Instead of adding in fresh vegetables, use 1 cup of frozen mixed veggies. There’s no need to cook them ahead of time, add the veggies in at the same time you add in your flour and seasonings.
  • The filling should thicken as it bakes, but you can also add 1 to 2 tablespoons of cornstarch when you’re simmering the filling with chicken broth and milk.
  • You can use store-bought or homemade pie crust for this recipe.
  • You can store baked chicken pot pie for up to 4 to 5 days in the refrigerator. To reheat, cover with foil and bake at 350°F for 20 minutes. 
  • To freeze, let it completely cool and then wrap it in plastic wrap or foil and place it in the freezer. To reheat, thaw the pie in the fridge before baking uncovered at 400°F for about 30 minutes.  You can also bake it directly from frozen by cooking it for 15 minutes at 475°F and then for another 45 minutes at 375°F.


Calories: 149kcal | Carbohydrates: 13g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 431mg | Potassium: 352mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1584IU | Vitamin C: 12mg | Calcium: 46mg | Iron: 1mg