Chicken Pot Pie Recipe

Chicken Pot Pie Recipe

When my son was born in 2010 we were blessed to have friends bring us meals. We lived in Japan and the community was very tight knit and even for me, always a self-proclaimed 'independent woman' - the blessing of food was something I was thankful for. As the years have progressed, I have renounced that 'independent woman' status that I once held onto so strongly and I personally love to provide food for others in their times of need! 

My very best friend brought us Chicken Pot Pie with my son's initials on it! I always loved her pot pie and after that season in Japan I began making it homemade myself. It is my absolute favorite recipe to take to someone when they have a baby or any other reason I cook a meal. 

It is super easy to double or triple this recipe. In our BIG family of 30+ people we will make it and put in casserole dishes with homemade crust. It is SO SO GOOD! You HAVE to try it! 


1 pound boneless chicken breast (or thighs), cubed. 

1 cup sliced carrots
1 cup frozen green peas

1 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1 tsp salt

1/2 tsp pepper

1/4 tsp celery seed

2 cups chicken broth

2/3 cup milk

2 homemade pie crust (or 2 deep dish frozen pie crust)



1. Preheat your oven to 425 degrees.

2. Combine chicken, carrots, celery and peas in a pan. Add water and bring to a boil. Boil for about 20 minutes, drain. 

3. While the above is cooking, melt your butter over medium heat in a different saucepan. Add onion and cook for about 5 minutes. Stir in flour, salt, pepper, and celery seed. At this point you are making a roux. 

4. Slowly stir in chicken broth and milk. Reduce to medium and simmer until thick- about 10 minutes. Make sure you stir it occasionally. Remove and set aside. 

5. Mix the chicken mixture and your roux mixture in a bowl. Mix well and taste. I like to add extra pepper and celery seed. 

6. Pour mixture into your bottom pie crust. Cover with your top crust. Seal and put some small slits on top. Get fancy and make it pretty! It is more fun! 

7. Bake about 30-35 minutes. The top will be golden and you will see the filling is bubbling. Let cool for 10 minutes before serving. 

*You can make this to freeze. I do steps 1-6. Then wrap in foil and put in a freezer bag. We always like to make extra and put some in the freezer! Let us know how it turns out! 




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