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Top down photo of a chicken pot pie with golden brown crust and savory filling and a slice of pie to the side.
Rachel Koller

Chicken Pot Pie Recipe

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This Chicken Pot Pie Recipe bakes up flaky, creamy, cozy comfort with tender chicken and veggies—plus easy make‑ahead tips.
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Prep Time 30 minutes
Cook Time 45 minutes
Cool Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 9 -inch pie
Course: Dinner
Calories: 335

Ingredients
  

  • 1 batch pie crust or 1 box – 2 sheets – store‑bought pie crust
  • 1 ¾ cups water
  • 2/3 cup milk
  • ½ cup flour 65g
  • ½ cup butter
  • 1 Tablespoon chicken bouillon

Method
 

  1. See notes for par‑cooking potatoes. Prepare a 9‑inch (deep dish preferred) pie tin with uncooked crust. Chill until ready to fill. Preheat oven to 425°F.
  2. In a large pot over medium heat melt butter. Sprinkle in and whisk flour until fully combined and a thick paste (roux) forms.
  3. Add minced onion, salt, and bouillon; whisk well.
  4. Whisk in water and milk. Increase heat to medium‑high; cook, stirring, until it comes to a boil and thickens.
  5. Stir in peas and carrots, chicken, celery, and par‑cooked potatoes.
  6. Pour filling into prepared crust. Top with a lattice or full sheet; cut vents if using a full top. Crimp edges well.
  7. Place on a cookie sheet and bake 40–50 minutes at 425°F, until the crust is golden brown and internal temp reaches 165°F. Tent with foil if browning too quickly.
  8. Rest 5–10 minutes before slicing.

Nutrition

Serving: 1gCalories: 335kcalCarbohydrates: 36gProtein: 16gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 4gCholesterol: 55mgSodium: 512mgFiber: 3gSugar: 5g

Notes

  • Par‑cooking potatoes: Peel and cube to ½–1 inch. Boil 6–7 minutes until slightly softened. Drain and rinse under cold water to stop cooking. Potatoes will finish baking in the pie.
  • Pan size: A deep‑dish 9‑inch tin fits perfectly and may need an additional 10–20 minutes. A standard 9‑inch tin may yield ~1½ cups extra filling—simmer on the stove and enjoy.
  • Oven insurance: Bake on a rimmed cookie sheet to catch drips. Cover edges with foil if they brown too fast.
  • Crust tip: Try a favorite homemade crust for extra flake and flavor—great for sweet or savory pies.

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