Classic Chicken Pot Pie Recipe

Classic Chicken Pot Pie Recipe

How To Make Classic Chicken Pot Pie

You can’t get any more traditional than this. This chicken pot pie has celery, carrots, and peas in a flaky pie crust and baked with homemade cream sauce.

Preparation: 30 minutes
Cooking: 45 minutes
Total: 1 hour 15 minutes



  • 2pie crusts,9 inches, unbaked
  • cupbutter
  • ½cupcelery,sliced
  • cuponion,chopped
  • cupflour
  • ¾tspkosher salt
  • ¼tspblack pepper
  • ½tspcelery seed
  • 1cupmilk
  • 2cupschicken broth
  • 2cupschicken breast,cooked and cut into ½-inch cubes
  • 3carrots,diced
  • 1cupgreen peas,frozen
  • ½cupcorn
  • 1large egg
  • 2tbspwater


  1. Preheat oven to 375 degrees F and add the pie crust to the pie pan.

  2. In a large skillet add the butter, celery and onions and cook on medium heat for 4 to 5 minutes until the onions are translucent before adding in the flour and whisking well for 1 minute.

  3. Season with salt, pepper and celery seed before adding in the milk and broth slowly while mixing very well, keeping the mixture smooth. Simmer for 6 to 8 minutes until thickened.

  4. Add the chicken, carrots, corn and peas to the saucepan and mix well with the milk mixture before pouring into the pie dish and topping with the second pie crust, sealing the edges.

  5. Cut some small slits in the top of the pie crust, brush with egg wash (mix the egg and 2 tablespoons of water together to make this) and bake in the preheated oven for 45 minutes, or until pastry is golden brown and filling is bubbly.


  • Calories: 524.11kcal
  • Fat: 30.13g
  • Saturated Fat: 12.88g
  • Trans Fat: 0.37g
  • Monounsaturated Fat: 10.89g
  • Polyunsaturated Fat: 3.72g
  • Carbohydrates: 44.29g
  • Fiber: 3.17g
  • Sugar: 5.58g
  • Protein: 19.00g
  • Cholesterol: 84.60mg
  • Sodium: 578.79mg
  • Calcium: 73.91mg
  • Potassium: 456.85mg
  • Iron: 1.78mg
  • Vitamin A: 303.01µg
  • Vitamin C: 10.05mg
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