a mouthwatering homemade chicken pie with carrots, peas, and celery in a prepared crust. For extra taste, mix in thyme and chicken seasoning.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 pound skinless, boneless chicken breast halves – cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 1 ¾ cups chicken broth
- ⅔ cup milk
- 2 (9 inch) unbaked pie crusts
Instructions
- Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)
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- Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.
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- While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed
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- Slowly stir in chicken broth and milk.
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- Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.
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- Place chicken and vegetables in the bottom pie crust. Pour hot liquid mixture over top.
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- Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.
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- Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
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- Serve immediately and enjoy!
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Nutrition Facts
| Calories | 412 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 9 g |
| Sodium | 517 mg |
| Sugars | 3 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent! Will make it weekly.
We loved this dish. I pre-baked the bottom crust for about 10 mins. Poke a few holes in it so it doesn’t bubble. I added the carrots, onions, celery and peas in a pan and cooked it in butter. I then used salt, pepper and garlic on the chicken and cooked it in a pan. I didn’t add any salt and pepper or celery seed. Hubby said he would have wanted pepper added to the liquid. I made the sauce/liquid as directed
We love this recipe! Making it again for Football Sunday. It’s truly perfect!
Excellent! Easy and really tasty, my husband and picky 15-year-old loved it!
I made this according to the recipe & my family LOVED it!!!
So I only made the innards to this, adding the chicken and veggies to the onion roux and simmering it a bit, but doggone was it good! Only thing I’d add is a few more pinches of salt, maybe when sautéing the onions? Fantastic chicken pot pie guts!
I make this on a regular basis. It is always a hit. I would not change a thing although I may mix the chicken and veggies with the wet mixture prior to adding to the pie crusts next time I make this.
Used this recipe for years now.
Wonderful recipe! I used a Costco rotisserie chicken instead of raw chicken breast (the whole reason I decided to make chicken pot pie was to get rid of it lol) and it turned out amazing. The only thing I’ll add is, I wish I would have mixed the chicken and veggies with the wet mixture before I put it in the pie crust because I noticed that some parts were drier than others. Other than that, wonderful recipe and I plan to make it again.
This is my go to recipe for chicken pot pie. My family loves it. I tried it without celery seed and didn’t enjoy it as much as following the recipe to the fullest. I do too like with ketchup lol
There are not enough stars for this, at all. I didn’t use salt and pepper and celery seed. I used Tony chachere seasoning. I also used half and half, for chicken breasts and thighs. When I say this was great, I truly mean it! I hate cooked carrots and they were delicious too. This recipe doesn’t make any sense on how good it was!!!!!!!!!!!!!!!!! ❤️❤️❤️❤️
I’ve never made pot pie. It turned out great. I would make again and share with family.
I made this pretty close to the recipe and it was delicious not dry at all perfect consistency thank you
Your sauce is amazing. I did omit the onions because I was sharing this with my dog also.
I’ve made this more than a dozen times now. In the beginning I always follow instructions exactly as written. Over time I precooked the bottom crust with a little garlic powder and parsley sprinkled over it and pierced it with a fork. Next I mixed the (rotisserie because I get lazy sometimes) chicken and veggies all together with the sauce instead of poring over them in the dish. We rarely have leftovers. I also made the crust using Nana’s pie crust on YouTube. It’s also a fan favorite and very savory. I use it for apple pies as well. Thanks for sharing your recipe!It has been very loved.
Half a teaspoon of salt for the entire dish is insane. It came together fine but was severely underseasoned. Subbed chicken breasts with thighs as well. As pointed out by another user, don’t boil the chicken + veg. I ended up making the roux/gravy in the same pan after taking the chicken + veg out and deglazing it after cooking the onions and garlic a bit. The crust should have an egg wash too. On another note, I will never understand American’s insistence on using a unit of measurement intended for volume when weight is much simpler. If not explicitly labeled on the packaging, how is one supposed to measure 1/3 cup of butter? Something else occurred to me: placing the hot gravy sauce directly on top of a puff pastry or pie crust dough is a sure way to have a soggy, chewy bottom crust. It will heat up the cold butter, melt it, and prevent the formation of those flaky layers you’d want to have in a pie. You can put the filling in the fridge or a cool place for a few minutes until at least room-temperature before having it come in contact with the puff pastry. The recipe leaves a lot to be desired, though not technically bad.
Oh this is amazing!! It’s so good!!! I used lactose free milk Highly recommend this recipe! Family devoured it!! I boiled veggies in chicken broth & added a few tsp to the onion flour mix
Made as is and it was perfect!
Love the recipe. the only thing differently that we did was cooked the chicken separately and omitted the celery.
My grandmother would be proud of this recipe . I use local produce to make this and even added a parsnip for giggles. Outstanding !
This turned out beautifully! I added 1/4 tsp thyme and a sprinkle of turmeric instead of the celery seed. Also added a bullion cube to the boiling water for the chicken and veggies, and used that water plus about a 1/2 cup of chicken broth to get my gravy to the right consistency. The flavors and textures were perfect! Thanks for a great recipe.