How to Cook Chicken Pot Pie

This delicious homemade dinner is surprisingly easy to make. It's perfect for families, or just eat it all yourself - leftovers reheat great and taste just as delicious!

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How to Cook Chicken Pot Pie Recipe
21 Steps
Ingredients
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1
Preheat your oven to 425 degrees.

Preheat your oven to 425 degrees.

2
If you're lazy and using frozen pie crusts like me, set them out to thaw. Otherwise, prepare two pie crusts.

If you're lazy and using frozen pie crusts like me, set them out to thaw. Otherwise, prepare two pie crusts.

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3
Chop up your carrots, celery, and onion, keeping the onion separate.

Chop up your carrots, celery, and onion, keeping the onion separate.

4
Cut your chicken into pieces. You can cut them however large or small you'd like. I like mine in 1" cubes.

Cut your chicken into pieces. You can cut them however large or small you'd like. I like mine in 1" cubes.

5
Place chicken, carrots, peas, and celery into a saucepan. Add just enough water to cover.

Place chicken, carrots, peas, and celery into a saucepan. Add just enough water to cover.

6
Bring to a boil and let cook for 15 minutes.

Bring to a boil and let cook for 15 minutes.

7
Meanwhile, measure out your flour, salt, black pepper, and celery salt. Set aside for now.

Meanwhile, measure out your flour, salt, black pepper, and celery salt. Set aside for now.

8
In another saucepan, melt butter over medium heat.

In another saucepan, melt butter over medium heat.

9
Add your chopped onion and cook for a few minutes until the onion looks kind of translucent.

Add your chopped onion and cook for a few minutes until the onion looks kind of translucent.

10
Throw in your flour mixture.

Throw in your flour mixture.

11
Carefully pour in your chicken broth and milk.

Carefully pour in your chicken broth and milk.

12
Reduce heat to medium-low and let cook for a few minutes until the mixture thickens slightly.

Reduce heat to medium-low and let cook for a few minutes until the mixture thickens slightly.

13
Meanwhile, drain your chicken and vegetables.

Meanwhile, drain your chicken and vegetables.

14
Place chicken and veggies in the bottom pie crust.

Place chicken and veggies in the bottom pie crust.

15
Carefully pour your butter and onion mixture over chicken. You may have liquid left over - make sure you scoop out the onions from the bottom of the saucepan.

Carefully pour your butter and onion mixture over chicken. You may have liquid left over - make sure you scoop out the onions from the bottom of the saucepan.

16
Place your top crust over the bottom crust, and seal the edges together all around.

Place your top crust over the bottom crust, and seal the edges together all around.

17
Cut slits into top pie crust to let steam out while cooking.

Cut slits into top pie crust to let steam out while cooking.

18
Place pie on a baking sheet for easy removal from oven later on.

Place pie on a baking sheet for easy removal from oven later on.

19
Bake in preheated oven for about 30-35 minutes.

Bake in preheated oven for about 30-35 minutes.

20
Remove pie from oven, then let it sit for about 10 minutes to complete cooking before slicing and serving.

Remove pie from oven, then let it sit for about 10 minutes to complete cooking before slicing and serving.

21
Makes about 8 servings! Yum yum!

Makes about 8 servings! Yum yum!

Ingredients

2 Unbaked pie crusts 
1 Pounds Chicken breast 
2 Large carrots 
1 Cup Frozen peas 
1 Stalk of celery 
½ Onion 
Cups Butter 
Cups Flour 
½ Teaspoons Salt 
¼ Teaspoons Black pepper 
¼ Teaspoons Celery salt 
Cups Chicken broth 
½ Cups Milk 
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