Delicious Chicken Pot Pie


For the Filling:

  • 1 lb boneless, skinless chicken breasts, cubed
  • 1 cup carrots, sliced
  • 1 cup frozen peas
  • 1/2 cup celery, chopped
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 3/4 cups chicken broth
  • 2/3 cup milk

For the Crust:

  • 2 pre-made pie crusts (store-bought or homemade)


  1. Preheat your oven to 425°F (220°C).
  2. In a large saucepan, combine chicken, carrots, peas, and celery. Add enough water to cover and boil for 15 minutes. Remove from heat, drain, and set aside.
  3. In the saucepan over medium heat, melt the butter. Stir in the flour, salt, pepper, onion powder, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place one pie crust in the bottom of a 9-inch pie plate. Spoon the chicken mixture into the crust. Pour the hot liquid mixture over the chicken mixture.
  5. Cover with the top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  6. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the filling is bubbly. Cool for 10 minutes before serving.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Kcal: 400 kcal per serving | Servings: 6 servings

Leave a Comment