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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.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
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.