Chicken Pot Pie
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Chicken pot pie is a classic comfort food that warms your heart and fills your belly. This homemade version uses a flaky, buttery crust and a creamy filling packed with tender chicken and veggies. You’ll love how easy it is to make this cozy meal from scratch.

The recipe starts with cooking chicken breasts in a saucepan. While they cool, you’ll make a rich sauce with butter, veggies, and spices. After mixing in the chicken and frozen veggies, you’ll pour the filling into a pie crust and top it with another layer of dough. A quick brush of egg wash gives the crust a golden shine as it bakes to perfection.
Exact Ingredients List
Here’s what you’ll need to make a delicious chicken pot pie:
- 2 pie crusts (homemade or store-bought)
- 1 pound boneless skinless chicken breasts
- 1/3 cup butter
- 1/2 cup sliced celery
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1/2 teaspoon garlic powder
- 1 teaspoon chicken bouillon paste
- 1 cup milk
- 8 ounces frozen mixed veggies
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
You’ll love how these simple ingredients come together to create a comforting meal. The homemade crust gives your pie a special touch, but feel free to use store-bought if you’re short on time.
Remember to have some extra salt, pepper, and bouillon on hand to adjust the seasoning to your taste. Happy cooking!
Instructions
Making a delicious chicken pot pie involves several key steps. You’ll cook the chicken, prepare the filling, roll out the crust, and assemble everything before baking.

Cook Chicken
Start by seasoning your chicken breasts with salt and pepper. Place them in a large saucepan and cover with water. Bring the water to a simmer over medium heat. Cook the chicken until it’s just done, about 10-15 minutes.
Remove the chicken from the pan and let it cool on a plate. Once cool enough to handle, chop it into bite-sized pieces. Don’t forget to save about 1 3/4 cups of the cooking water – you’ll need it later for the filling.

Chicken Pot Pie Filling
In the same saucepan, melt 1/3 cup butter. Add 1/2 cup sliced celery and 1/3 cup chopped onion. Cook these veggies until they’re soft and see-through, about 5 minutes.
Sprinkle in 1/3 cup flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon celery seed, and 1/2 teaspoon garlic powder. Stir well. Slowly pour in the reserved chicken water and 1 cup of milk, stirring constantly. Let this mixture simmer until it thickens.
Add your chopped chicken and 8 ounces of frozen mixed veggies. Give it a taste and add more seasoning if needed. Let the filling cool before you put it in the crust.
Roll Out Bottom Pie Crust
Take one of your chilled pie dough discs out of the fridge. Put it on a lightly floured surface. Use a rolling pin to roll it into a 12-inch circle.
Carefully lift the dough and place it in a 9-inch pie pan. Press it gently against the bottom and sides of the pan. Trim any excess dough hanging over the edges.

Assemble
Pour your cooled filling into the bottom crust. Roll out your second pie dough disc just like the first. Lay it over the filling.
Seal the edges of the two crusts together. You can crimp them with your fingers or a fork for a nice look. Cut a few small slits in the top crust to let steam escape while baking.
Mix 1 egg with 1 tablespoon of milk. Brush this egg wash over the top crust. It will give your pie a golden shine when baked.
Possible Substitutes List
You can swap out some ingredients in this chicken pot pie recipe to fit your tastes or what’s in your pantry. Here are some easy swaps:
- Use turkey instead of chicken
- Try whole wheat flour for the crust
- Swap butter for olive oil
- Use fresh veggies instead of frozen
- Replace celery seed with thyme
For the milk, you have options too:
- Almond milk
- Soy milk
- Coconut milk (unsweetened)
No chicken bouillon? No problem! You can use:
- Vegetable stock
- Chicken stock
- Water with extra herbs
If you’re out of garlic powder, try:
- Minced fresh garlic
- Onion powder
- Italian seasoning
Remember, these swaps might change the taste a bit. But they’ll still give you a yummy chicken pot pie!
How To Make It Diabetes-Friendly
To make this chicken pot pie better for people with diabetes, you can try a few easy changes. Use whole wheat flour instead of all-purpose flour for the crust. This adds fiber and helps control blood sugar.
Cut back on butter. Try using just 1/4 cup instead of 1/3 cup. You can also swap half the butter for olive oil to add healthy fats.
For the filling, use low-fat milk instead of regular milk. This cuts down on saturated fat and calories. Add extra veggies like broccoli or cauliflower to boost fiber and nutrients.
Try these swaps:
- Use skinless chicken breast
- Pick low-sodium chicken broth
- Add more spices instead of salt
You can make a crustless version too. Just pour the filling into a baking dish and top with a sprinkle of whole wheat breadcrumbs. This cuts carbs and calories.
Remember to watch your portion size. A small slice with a side salad makes a balanced meal. By making these tweaks, you can enjoy a tasty chicken pot pie that’s kinder to your blood sugar.
Tips, Tricks & Storing
Here are some handy tips for making the best chicken pot pie:
- Chill your pie dough well before using. This helps create a flaky crust.
- Cut your veggies into small, even pieces so they cook at the same rate.
- Let the filling cool before adding it to the crust. This keeps the bottom from getting soggy.
To save time, you can:
- Use rotisserie chicken instead of cooking raw chicken
- Swap in frozen pie crusts if you’re in a rush
Storing is easy! Keep leftovers in the fridge for 3-4 days. Cover the pie with foil or plastic wrap.
Want to freeze it? You have two options:
- Freeze the unbaked pie for up to 3 months. Bake from frozen, adding 15-20 minutes to the cook time.
- Freeze baked slices for quick meals. Reheat in the oven until warm.
For the best taste, let frozen pies thaw in the fridge overnight before baking or reheating.