Homemade Chicken Pot Pie

Homemade Chicken Pot Pie

Prep Time: 15 Minutes.

Cook Time: 45 Minutes.

Servings: 5


One of my favorite meals when I visit my mother or grandmother is their homemade chicken pot pie. It has all the best veggies, the tastiest gravy, and of course; moist juicy chicken which tops the whole thing off. Today, you'll learn the recipe I love so much. Let's get started!



  • One pound of skinless, boneless chicken breasts, cubed into one inch pieces.
  • One cup of peeled, sliced carrots.
  • One cup of frozen green peas.
  • Half a cup of sliced celery.
  • One-third a cup of melted, unsalted butter.
  • One-third a cup of chopped white or Spanish onion.
  • One-third a cup of all purpose flour.
  • Half a teaspoon of kosher sea salt.
  • A quarter of a teaspoon of cracked black pepper.
  • A quarter teaspoon of celery seed.
  • Two cups of chicken broth.
  • Two-thirds a cup of milk.
  • Two nine-inch unbaked pie crusts.



  1. Take a saucepan and combine your chicken, carrots, peas, and celery. Cover with water and allow this to boil for roughly fifteen minutes. Then, remove from heat, drain this, and set aside.
  2. In the saucepan over a medium heat, start cooking your onions in butter until they are soft and transparent. Mix in your flour, salt, pepper, and celery seed. Then slowly stir in your chicken broth and cup of milk. Simmer this mix over medium-low heat until it develops a thickness, then remove it from your heat and set aside.
  3. Take your chicken mixture and careful start putting it into your pie crusts. Pour your liquid mix over top, then cover this with your top crust and seal in the edges. Be sure to cut off any excess dough and make a few small slits in the top of your pie to allow steam to escape while cooking.
  4. Place your pie in the oven for roughly thirty five minutes, allowing your pastry to cook to golden brown and making sure the filling inside is bubbling hot. Allow your pie to cool for ten minutes before serving.


Whole Chicken Legs (Marylands)

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