Chicken Pot Pie Recipe – Comfort in Every Bite

There’s something so inviting about a bubbling dish of Chicken Pot Pie fresh out of the oven. The warmth hugs you like a favorite blanket, and the aroma drifts through the house, effortlessly pulling everyone together. This dish reminds me of cozy evenings spent with family, gathered around the table, sharing stories and laughter. The crunchy, golden crust hides a treasure of tender chicken, vibrant veggies, and savory sauce that warms the soul.

Let’s dive into this homemade classic that is sure to become a beloved staple in your kitchen.

Why You’ll Love It

• Quick and easy to make, even on busy nights.
• Comforting homemade flavor that feels like a warm hug.
• Made with simple ingredients you likely already have.
• Versatile and perfect for any occasion, from family dinners to holiday feasts.
• Always a crowd-pleaser, ensuring that no one leaves the table unsatisfied.

Ingredients You’ll Need

• 1 (3.5 lb) whole broiler fryer chicken
• 2 quarts water
• 1 tsp salt + 1.5 tsp for sauce
• 0.5 tsp black pepper + 1.25 tsp for sauce
• 1 celery stalk, cut into 2-inch pieces
• 1 medium onion, quartered
• 1 bay leaf
• 1 (16 oz) package frozen mixed vegetables
• 2 large potatoes, peeled and cubed
• 0.5 cup unsalted butter
• 0.5 cup all-purpose flour
• 1 cup milk
• 0.25 tsp dried thyme
• 2 hard-boiled eggs, sliced
• 1 (9-inch) refrigerated pie crust

Chef’s Note: Using unsalted butter helps you control the salt in your dish, making it flavorful but not overly salty.

How to Make It

1. Cook the Chicken: Place the whole chicken into a large Dutch oven. Pour in the water, add 1 tsp salt, 0.5 tsp pepper, the celery, onion, and bay leaf. Bring it to a gentle boil. You’ll hear that cheerful bubbling. Cover it up, lower the heat, and let it simmer for about an hour until the chicken is perfectly tender.

2. Prepare the Chicken: Once cooked, remove the chicken from the pot and let it cool for a bit. Discard the bay leaf and the veggies — they’ve done their part! When you can handle the chicken, remove the skin and bones, then cut the meat into delightful, bite-sized pieces.

3. Make the Broth: Skim any fat that floats on the broth. Bring the broth back to a boil, then add the frozen vegetables and cubed potatoes. After it returns to a boil, reduce the heat, cover, and let it simmer for about 8 minutes until the potatoes are tender.

4. Prepare the Sauce: Remove the good stuff with a slotted spoon and set it aside. Measure out 3 cups of the broth and reserve it. You can save any extra broth for later, maybe for a comforting soup! In your Dutch oven over low heat, melt the butter. Stir in the flour, whisking it for about a minute to create a roux. Gradually add the reserved broth and milk, stirring constantly as it thickens and bubbles.

5. Combine and Season: Stir in the 1.5 tsp salt, 1.25 tsp pepper, and thyme, adding those warm, earthy flavors. Toss in the chicken, cooked veggies, potatoes, and sliced hard-boiled eggs. Gently combine everything — you can practically taste the love going into this dish.

6. Assemble the Pie: Preheat your oven to 400°F. Pour the filling into a greased 9×13 inch baking dish. Roll out your pie crust on a floured surface until it’s about the size of a 15 by 11 inch rectangle. Cover the filling and crimp the edges tightly against the dish. Cut several slits in the top for steam to escape — it’s a little like letting the pie breathe.

7. Bake: Bake for 20-25 minutes until the crust is a beautiful golden brown and the filling is bubbling with joy. Let it cool for about 10 minutes before serving — patience pays off!

Chef’s Tip: For a shortcut, feel free to use rotisserie chicken and store-bought chicken broth. You can even switch things up with boneless, skinless chicken thighs for a different texture.

Kitchen Tips

• For a time-saving trick, make the filling a day or two in advance. Just reheat it before topping with the crust!
• If your filling seems too thick, add a splash more broth or milk until it’s the right consistency.
• Feeling adventurous? Swap the hard-boiled eggs for fresh herbs or a dash of hot sauce for an added kick.

Serving Ideas

This Chicken Pot Pie is perfect for any occasion, whether it’s a cozy family dinner, a sunny Sunday brunch, or a delightful weeknight meal. Serve it with a simple green salad or some crusty bread to soak up the creamy goodness. You can even garnish with fresh parsley for a pop of color!

Storing & Leftovers

• Store any leftovers covered in the refrigerator for 3-5 days. Just make sure it’s cooled down before you tuck it away.
• For longer storage, freeze individual portions in airtight containers for up to 3 months. Just remember to thaw overnight in the fridge before reheating.
• You can even transform leftovers into fun sandwiches or wraps — just pile the filling between slices of bread for a delicious lunch!

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day, as the flavors have more time to meld.

Q: Can I swap any ingredients?
A: Of course! This recipe is forgiving, so feel free to use what you have on hand.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic, is always best.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell wafting through your kitchen — that’s your sign!

Final Thoughts

This Chicken Pot Pie is more than just a meal; it’s a memory, a warm experience that brings people together. It’s comforting, nurturing, and filled with love, just like the Sunday dinners I grew up with. I hope you try it out, make it your own, and share it with those you hold dear. After all, food is love, and nothing says “I care” quite like a homemade Chicken Pot Pie. Enjoy every cozy bite!

Chicken Pot Pie

A comforting homemade Chicken Pot Pie filled with tender chicken, vibrant vegetables, and a savory sauce, all encased in a golden crust.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Broth

• 1 whole whole broiler fryer chicken (3.5 lb)
• 2 quarts water
• 1 tsp salt
• 0.5 tsp black pepper
• 1 stalk celery, cut into 2-inch pieces
• 1 medium onion, quartered
• 1 leaf bay leaf

For the Filling

• 1 package frozen mixed vegetables (16 oz)
• 2 large potatoes, peeled and cubed
• 0.5 cup unsalted butter Using unsalted butter helps control the salt.
• 0.5 cup all-purpose flour
• 1 cup milk
• 0.25 tsp dried thyme
• 2 hard-boiled eggs sliced
• 1 9-inch refrigerated pie crust

For the Sauce

• 1.5 tsp salt
• 1.25 tsp black pepper

Method

 

Cook the Chicken

1. Place the whole chicken into a large Dutch oven. Pour in the water, add 1 tsp salt, 0.5 tsp pepper, the celery, onion, and bay leaf. Bring it to a gentle boil.
2. Cover it up, lower the heat, and let it simmer for about an hour until the chicken is perfectly tender.

Prepare the Chicken

1. Once cooked, remove the chicken from the pot and let it cool. Discard the bay leaf and veggies.
2. When cool enough, remove the skin and bones, then cut the meat into bite-sized pieces.

Make the Broth

1. Skim any fat that floats on the broth. Bring it back to a boil and add the frozen veggies and cubed potatoes.
2. After it returns to a boil, reduce the heat, cover, and let it simmer for about 8 minutes until the potatoes are tender.

Prepare the Sauce

1. Remove the good stuff with a slotted spoon and set it aside. Measure out 3 cups of the broth and reserve it.
2. In your Dutch oven over low heat, melt the butter. Stir in the flour, whisking for about a minute to create a roux.
3. Gradually add the reserved broth and milk, stirring constantly as it thickens and bubbles.

Combine and Season

1. Stir in 1.5 tsp salt, 1.25 tsp pepper, and thyme. Add the chicken, cooked veggies, and potatoes, and gently combine.

Assemble the Pie

1. Preheat your oven to 400°F. Pour the filling into a greased 9x13 inch baking dish.
2. Roll out your pie crust on a floured surface until it’s about the size of a 15 by 11 inch rectangle. Cover the filling and crimp the edges tightly.
3. Cut several slits in the top for steam to escape.

Bake

1. Bake for 20-25 minutes until the crust is golden brown and the filling is bubbling.
2. Let it cool for about 10 minutes before serving.

Notes

For a shortcut, use rotisserie chicken and store-bought broth. You can make the filling a day in advance. To modify consistencies, add broth or milk as needed.