Old-Fashioned Chicken Pot Pie Recipe – The Ultimate Comfort Food You’ll Want to Share

There’s something magical about walking into a kitchen filled with the warm scents of roasted chicken, buttery crust, and savory herbs. Just the thought of my mom whipping up her Old-Fashioned Chicken Pot Pie brings me back to cozy family dinners where laughter echoed and plates were piled high with love and flavor. With its golden, flaky crust and creamy filling studded with vegetables and tender chicken, this dish isn’t just a recipe; it’s a warm hug on a chilly evening, an invitation to gather around the table, and an embodiment of comfort food at its finest.

Why You’ll Love It

• Quick and easy to make, perfect for busy weeknights
• Offers that comforting, homemade flavor everyone adores
• Made with simple ingredients, no fancy tools needed
• A crowd-pleaser, ideal for family dinners or gatherings
• It warms your heart and soul!

Ingredients You’ll Need

• 1 (3.5 lb) whole broiler fryer chicken
  Use a fresh chicken for the best flavor!
• 2 quarts water
  This is to make your flavorful broth.
• 1 teaspoon salt
  To season the chicken well.
• 1.5 teaspoons salt for sauce
  It enhances the sauce beautifully.
• 0.5 teaspoon black pepper
  A little spice goes a long way!
• 1.25 teaspoons black pepper for sauce
  Adjust to your taste!
• 1 celery stalk, cut into 2-inch pieces
  Adds a wonderful crunch and flavor.
• 1 medium onion, quartered
  A must for that aromatic base!
• 1 bay leaf
  Infuses the broth with earthy flavor.
• 1 (16 ounce) package frozen mixed vegetables
  Convenient and colorful!
• 2 large potatoes, peeled and cubed
  Makes the filling hearty and filling.
• 0.5 cup unsalted butter
  Use unsalted to control the saltiness.
• 0.5 cup all-purpose flour
  This creates the perfect roux for our sauce!
• 1 cup milk
  Adds creamy richness that ties everything together.
• 0.25 teaspoon dried thyme
  Gives a hint of earthy taste that complements the dish.
• 2 hard-boiled eggs, sliced
  This is my secret twist for extra texture!
• 1 (9-inch) refrigerated pie crust
  A convenient way to save time; feel free to make your own!

How to Make It

1. Cook the Chicken: Begin by placing the chicken in a large Dutch oven with water, 1 teaspoon salt, 0.5 teaspoon black pepper, celery, onion, and bay leaf. Bring it to a boil, then cover and let it simmer on low. The smell will fill your kitchen in no time! Let it simmer for about an hour until the chicken is tender. Remove the chicken and let it cool, then discard the veggies and bay leaf. Once cool enough to handle, pull off the skin and bones, and chop the meat into bite-sized pieces.

2. Prepare the Vegetables: With the remaining broth in your Dutch oven, skim off any fat that’s floated to the top. Bring the broth to a boil, then toss in the frozen vegetables and cubed potatoes. Cover and let them simmer for about 8 minutes until tender. Remove the cooked potatoes and veggies with a slotted spoon, and set aside. Measure out 3 cups of that heavenly broth and keep it for the sauce. Save any leftovers for broth-based soups later — waste not, want not!

3. Make the Sauce: Melt your butter over low heat in that same Dutch oven. Add the flour and stir constantly for about 1 minute to form a roux—it’ll start to turn a lovely golden shade. Gradually whisk in your reserved 3 cups of broth and the cup of milk. Keep stirring over medium heat until the mixture thickens and bubbles up, filling your kitchen with that creamy fragrance. Toss in the salt, pepper, and thyme, then gently mix in the chicken, veggies, potatoes, and hard-boiled eggs.

4. Bake: Preheat your oven to 400°F. Pour the filling into a greased 9 by 13-inch baking dish. Roll out your pie crust on a floured surface into a 15 by 11-inch rectangle. Place it over your filling, crimping the edges against the sides of the dish. Don’t forget to cut several slits in the top to let the steam escape — a little venting never hurt anyone! Bake for about 20 minutes until your crust turns a beautiful golden brown and the filling bubbles joyfully. Let it cool for about 10 minutes; that will be the hardest part!

Kitchen Tips

• Time-saving trick: Cook the chicken ahead of time and store it in the fridge, so you can enjoy the pie on a busy weeknight.
• Common mistake fix: If your filling is too thick, simply add a splash of milk or extra broth to achieve your desired consistency.
• Creative variation: Consider adding a sprinkle of Parmesan cheese on top before you bake for a tasty twist.

Serving Ideas

Picture this: a cozy family dinner where you set the table with your favorite dishes, and at the center, there it is — your Old-Fashioned Chicken Pot Pie. It’s perfect for Sunday brunches, cozy date nights, or even special holiday gatherings when you want to impress without too much fuss. You could serve it with a simple side salad for some crunch, or perhaps some buttery green beans to round out the meal. Garnish with fresh thyme for a dash of elegance and a touch of color!

Storing & Leftovers

• Storing: Keep your leftover pot pie in an airtight container in the fridge for about 3–4 days, or you can freeze it for later enjoyment.
• Reheating: Simply pop it in the oven at 350°F until it’s warm all the way through, making sure that flaky crust remains delightful and crispy.
• Fun leftover idea: Use the filling to make delicious wraps or sandwiches for lunch the next day. Just imagine that creamy filling nestled between slices of crusty bread!

FAQs

Q: Can I make this ahead of time?
A: Definitely! In fact, many say it tastes even better the next day as the flavors meld together beautifully.

Q: Can I swap any ingredients?
A: Of course! This recipe is very forgiving and you can use up whatever veggies you have on hand.

Q: What’s the best way to serve it?
A: Fresh from the oven, while it’s still warm and bubbling — it’s when the flavors shine brightest!

Q: How do I know it’s perfectly cooked?
A: Look for a golden crust and that amazing fragrant smell wafting through your kitchen — that’s your sign that’s it’s ready!

Final Thoughts

As I often say, the best meals come from the heart. This Old-Fashioned Chicken Pot Pie is a dish that has warmed my family’s dinners for years. Each bite transports me back to those joyful days around the dinner table, and I can only hope it brings the same comfort to you. Try your hand at this recipe, make it your own, and pass it down — because some traditions are just too good to keep to yourself. I can’t wait for you to dive into your very own Old-Fashioned Chicken Pot Pie!

Old-Fashioned Chicken Pot Pie

A cozy and comforting dish featuring tender chicken, creamy filling, and a flaky crust that warms the heart and soul.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Chicken and Broth

• 1 whole 3.5 lb whole broiler fryer chicken Use a fresh chicken for the best flavor!
• 2 quarts water This is to make your flavorful broth.
• 1 teaspoon salt To season the chicken well.
• 0.5 teaspoon black pepper A little spice goes a long way!
• 1 stalk celery, cut into 2-inch pieces Adds a wonderful crunch and flavor.
• 1 medium onion, quartered A must for that aromatic base.
• 1 leaf bay leaf Infuses the broth with earthy flavor.

For the Filling

• 1 package 16 ounce frozen mixed vegetables Convenient and colorful!
• 2 large potatoes, peeled and cubed Makes the filling hearty and filling.
• 0.5 cup unsalted butter Use unsalted to control the saltiness.
• 0.5 cup all-purpose flour This creates the perfect roux for our sauce!
• 1 cup milk Adds creamy richness that ties everything together.
• 0.25 teaspoon dried thyme Gives a hint of earthy taste that complements the dish.
• 2 hard-boiled eggs, sliced This is my secret twist for extra texture!

For the Crust

• 1 9-inch refrigerated pie crust A convenient way to save time; feel free to make your own!

Method

 

Cook the Chicken

1. Place the chicken in a large Dutch oven with water, 1 teaspoon salt, 0.5 teaspoon black pepper, celery, onion, and bay leaf.
2. Bring it to a boil, then cover and let it simmer on low for about an hour until the chicken is tender.
3. Remove the chicken and let it cool, then discard the veggies and bay leaf.
4. Once cool enough to handle, pull off the skin and bones, and chop the meat into bite-sized pieces.

Prepare the Vegetables

1. With the remaining broth, skim off any fat that’s floated to the top.
2. Bring the broth to a boil, then toss in the frozen vegetables and cubed potatoes.
3. Cover and let them simmer for about 8 minutes until tender.
4. Remove the cooked potatoes and veggies with a slotted spoon, and set aside.
5. Measure out 3 cups of broth for the sauce.

Make the Sauce

1. Melt the butter over low heat in the same Dutch oven.
2. Add the flour and stir constantly for about 1 minute to form a roux.
3. Gradually whisk in the reserved broth and milk.
4. Keep stirring over medium heat until the mixture thickens and bubbles.
5. Toss in the salt, pepper, and thyme, then gently mix in the chicken, veggies, potatoes, and hard-boiled eggs.

Bake

1. Preheat your oven to 400°F.
2. Pour the filling into a greased 9 by 13-inch baking dish.
3. Roll out your pie crust on a floured surface into a 15 by 11-inch rectangle.
4. Place it over the filling, crimping the edges against the sides of the dish.
5. Cut several slits in the top to let the steam escape.
6. Bake for about 20 minutes until your crust turns golden brown and the filling bubbles.
7. Let it cool for about 10 minutes before serving.

Notes

Consider adding Parmesan cheese on top before baking for a tasty twist. Store leftovers in an airtight container in the fridge for about 3–4 days, or freeze for later enjoyment.