Chicken Pot Pie has always been one of my absolute favorite comfort meals. It’s one of those foods that just warms you from the inside, which is perfect for a cold winter day. But, I like to eat this easy chicken pot pie year round!
I love how quickly this recipe can work up so I can get a great meal on the table That I know everyone will love!
And, y’all….everyone LOVES this recipe!
I have a couple of “secret ingredients” I like to use and I really think it makes all the difference. Creamy, flavorful, cheesy, perfection.
This recipe is primarily for the filling. What you do with it is entirely up to you! I typically use the refrigerated store bought crust to top mine, but there are tons of other great options!
You can top it with homemade crust, biscuits, pizza, crust, or even double the batch and eat it as a soup with bread sticks served on the side. All options are great options because this filling is so dang good.
Homemade Chicken Pot Pie
The recipe makes one very full pie! Perfect for a family, or for amazing leftovers for lunch!
The leftovers store relatively well, the only issues may be crust consistency, but it doesn’t bother me one bit! To avoid this you can heat your leftovers in the oven, or use one of the alternative toppings or soup option and serve with fresh bread.
Homemade Chicken Pot Pie
- 1 lb boneless, skinless chicken breast cut into small cubes; ~1/4 inch
- 1 12oz bag frozen mixed veggies I use the mix with lima beans, corn, green beans, and carrots, but any kind will work.
- 1 medium yellow onion diced
- 1 medium golden potato (or your favorite potato) diced
- 1 tbsp olive oil
- 2 stalks celery diced
- 3 tbsp butter
- 1/2 cup flour
- 1 cup chicken stock
- 1 cup whole milk
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne
- salt to taste
- pepper to taste
- 4 oz cheddar shredded
- 4 oz mozzarella shredded
- 1 pkg store bought pie crust make sure there are two crusts
- preheat oven to 425°F.
- Heat 1 tbsp of olive oil over medium-high heat in a large skillet or stock pot.
- Once the oil is heated, add the cubed chicken breast. Season with a little salt. Cook until chicken cubes are browned on all sides. Remove from pan and set aside.
- In the same pan, add the onions and potatoes. If the pan is dry, you can add a bit more olive oil. Cook for about 5 minutes, stirring frequently. Once the onions start looking a little soft, add the celery ad continue cooking until the onions start turning golden. Remove from the pan and set aside.
- Still in the same pan, add the 2 tbsp of butter and heat until completely melted and starting to bubble.
- Once the butter is melted and bubbling, sprinkle 1/2 cup of flour over the top and slowly whisk into the butter. The mixture will thicken up a lot, but you want to make sure to let it cook for a minute or two to get rid of the plain flour taste, make sure you're whisking continuously to prevent burning.
- After about two minutes, slowly add 1 cup of chicken broth still whisking continuously. Once the butter and flour mixture is fully incorporated, add the milk and reduce the heat to medium.
- Add paprika, garlic powder, onion powder, salt, and pepper to the gravy mixture. Still stirring continuously, simmer the gravy for about 5 minutes or until the mixture starts to thicken.
- Once it starts to thicken, add the 12 oz bag of frozen veggies and cook for 3 minutes, then add the chicken and vegetables that were set aside. Remove mixture from heat.
- Line the bottom of your pie pan with one pie crust. Make sure you poke holes in the bottom so it doesn't puff up!
- Top the bottom crust with half of the shredded cheeses, then pour in the pie filling and top with the remaining shredded cheese. Finish you pie off with the second crust over the top. Don't forget to cut vent holes!
- Bake the pie at 425°F for 15 minutes or until the pic crust starts to turn golden brown.
- For best results, let the pie rest at room temperature for 5 to 10 minutes before slicing.