Chicken Pot Pie is comfort food. Packed with tender chicken, hearty vegetables, and a creamy sauce encased in a flaky, golden crust

1 pound boneless, skinless chicken breast, cubed: Rotisserie chicken or leftover turkey can save time.
1 cup sliced carrots: Substitute with diced sweet potatoes for a twist.
1 cup frozen green peas: Fresh peas or mixed vegetables also work.
½ cup sliced celery: Omit or replace with diced zucchini.
⅓ cup butter: Use margarine or plant-based butter for a dairy-free option.
⅓ cup chopped onion: Shallots or leeks add a sweeter flavour.
⅓ cup all-purpose flour: Use cornstarch for a gluten-free alternative.
½ teaspoon salt: Adjust to taste.
¼ teaspoon black pepper: Add a pinch of cayenne for some heat.
¼ teaspoon celery seed: Omit if unavailable, or replace with thyme.
1¾ cups chicken broth: Vegetable broth or stock works as well.
⅓ cup milk: Substitute with almond milk or coconut milk for dairy-free.
2 (9-inch) unbaked pie crusts: Homemade, store-bought, and gluten-free crusts are available.

Prepare the Filling
- Preheat your oven to 425°F (220°C).
- Combine cubed chicken, carrots, peas, and celery in a saucepan. Cover with water, boil, and cook for 15 minutes. Drain and set aside.
Make the Sauce
- In another saucepan, melt butter over medium heat. Add chopped onion and sauté until translucent, about 5-7 minutes.
- Stir in flour, salt, pepper, and celery seed, cooking for 1-2 minutes to form a roux.
- Gradually whisk in chicken broth and milk. Reduce heat to medium-low and simmer for 5-10 minutes until thickened. Remove from heat.
Assemble the Pie
- Place one pie crust in a 9-inch pie dish, pressing it against the sides.
- Add the cooked chicken and vegetables to the crust.
- Pour the hot broth mixture over the filling.
- Cover with the second pie crust, seal the edges, and trim any excess dough. Make small slits in the top crust to allow steam to escape.
Bake
- Bake in the oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for 10 minutes before serving.

Cool Before Storing: Let the pie cool completely before wrapping it in foil and refrigerating to maintain its texture.
Make-Ahead Friendly: Prepare and store the filling in the fridge, assembling the pie just before baking.

Q: Can I freeze chicken pot pie?

A: Yes! Wrap the cooled pie tightly in aluminium foil and freeze for up to 3 months. Reheat in the oven at 375°F (190°C) until heated through.

Q: How long does leftover pot pie last?

A: Store in the refrigerator for 3-5 days. Reheat in the oven or microwave until warm.

Chicken Pot Pie

1 pound boneless skinless chicken breast, cubed: Rotisserie chicken or leftover turkey can save time.
1 cup sliced carrots: Substitute with diced sweet potatoes for a twist.
1 cup frozen green peas: Fresh peas or mixed vegetables also work.
½ cup sliced celery: Omit or replace with diced zucchini.
⅓ cup butter: Use margarine or plant-based butter for a dairy-free option.
⅓ cup chopped onion: Shallots or leeks add a sweeter flavour.
⅓ cup all-purpose flour: Use cornstarch for a gluten-free alternative.
½ teaspoon salt: Adjust to taste.
¼ teaspoon black pepper: Add a pinch of cayenne for some heat.
¼ teaspoon celery seed: Omit if unavailable or replace with thyme.
1¾ cups chicken broth: Vegetable broth or stock works as well.
⅓ cup milk: Substitute with almond milk or coconut milk for dairy-free.
2 9-inch unbaked pie crusts: Homemade, store-bought, and gluten-free crusts are available.

Quick Overview
Cook the chicken and vegetables.
Prepare the creamy filling.
Assemble the pie and bake.
Detailed Steps
Prepare the Filling
Preheat your oven to 425°F (220°C).
Combine cubed chicken, carrots, peas, and celery in a saucepan. Cover with water, boil, and cook for 15 minutes. Drain and set aside.
Make the Sauce
In another saucepan, melt butter over medium heat. Add chopped onion and sauté until translucent, about 5-7 minutes.
Stir in flour, salt, pepper, and celery seed, cooking for 1-2 minutes to form a roux.
Gradually whisk in chicken broth and milk. Reduce heat to medium-low and simmer for 5-10 minutes until thickened. Remove from heat.
Assemble the Pie
Place one pie crust in a 9-inch pie dish, pressing it against the sides.
Add the cooked chicken and vegetables to the crust.
Pour the hot broth mixture over the filling.
Cover with the second pie crust, seal the edges, and trim any excess dough. Make small slits in the top crust to allow steam to escape.
Bake
Bake in the oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
Let the pie cool for 10 minutes before serving.