A good chicken pot pie is all about the filling, and this one is simple and dependable. Cubes of chicken breast are cooked with carrots, peas and celery, then layered into a pie crust and covered with a creamy sauce made from butter, onion, flour, chicken broth and milk.
A top crust seals everything in, and a hot oven turns it golden while the filling bubbles. Letting the pie rest for ten minutes before cutting helps the sauce set so each slice holds together.
Ingredients
1 pound skinless, boneless chicken breasts, cubed
1 cup sliced carrots
1 cup frozen green peas
1/4 cup sliced celery
1/3 cup butter
1/2 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
To make it vegetarian
For the chicken, use extra-firm tofu, pressed and cut the same way, or plant-based chicken-style pieces.
For the broth, use vegetable or mushroom broth.
Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.
Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.
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Instructions
Heat the oven. Preheat the oven to 425°F (220°C).
Cook the filling. In a saucepan, combine the chicken, carrots, peas and celery. Add enough water to cover and boil for 15 minutes. Drain and set aside.
Cook the onion. In the same saucepan, melt the butter and cook the onion until soft and translucent, about 5 minutes.
Make the sauce. Stir in the flour, salt and pepper. Slowly stir in the chicken broth and milk. Simmer over medium-low heat, stirring, until thick. Remove from the heat.
Assemble. Fit one crust into a 9-inch pie plate. Spread the chicken and vegetables over the bottom crust and pour the hot sauce over them.
Top the pie. Cover with the second crust, seal and crimp the edges, and trim away extra dough. Cut several small slits in the top so steam can escape.
Bake. Bake for 30 to 35 minutes, until the crust is golden brown and the filling is bubbling.
Rest. Cool for 10 minutes before slicing and serving.
Nutrition per serving (estimated)
510Calories
43 gCarbohydrates
3 gFiber
40 gNet carbs
24 gProtein
26 gFat
Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.
To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
Set the pie plate on a rimmed baking sheet to catch any drips.
If the crust edges brown too fast, cover them with strips of foil for the rest of the baking time.
Leftover cooked chicken or turkey can replace the raw chicken. Skip the boiling step and just cook the vegetables until tender.
The sauce needs to simmer until truly thick before it goes in the crust, and the pie needs its 10-minute rest after baking. Cutting it too soon lets the sauce run.
Can I make chicken pot pie ahead?
Assemble the pie, cover it and refrigerate up to a day. Add 5 to 10 minutes to the baking time if it goes into the oven cold.
Can I freeze chicken pot pie?
Yes. Freeze the unbaked, assembled pie tightly wrapped for up to 3 months. Bake from frozen at 400°F for about 60 to 75 minutes, until golden and bubbling in the center.
