Go Back
–+ servings

Old-Fashioned Chicken Pot Pie

No ratings yet
Tender chicken and vegetables in creamy homemade sauce, topped with flaky golden crust and baked until bubbly - classic comfort food made completely from scratch.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 3½ lb whole broiler fryer chicken
  • 2 qts water
  • 1 tsp salt plus 1½ tsp for sauce
  • ½ tsp black pepper plus 1¼ tsp for sauce
  • 1 celery stalk cut into 2-inch pieces
  • 1 medium onion quartered
  • 1 bay leaf
  • 1 16 oz package frozen mixed vegetables
  • 2 large potatoes peeled and cubed
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 1 cup milk
  • ¼ tsp dried thyme
  • 2 hard-boiled eggs sliced
  • 1 9-inch refrigerated pie crust

Method
 

Cook the Chicken:
  1. Place chicken, water, 1 tsp salt, ½ tsp pepper, celery, onion, and bay leaf in a large Dutch oven. Bring to a boil.
  2. Cover, reduce heat, and simmer 1 hour until chicken is tender.
  3. Remove chicken and let cool. Discard vegetables and bay leaf. When cool enough to handle, remove skin and bones, and cut meat into bite-sized pieces.
Prepare Vegetables:
  1. Skim fat from surface of broth in Dutch oven. Bring broth to a boil.
  2. Add frozen vegetables and cubed potatoes. Return to boil, then reduce heat, cover, and simmer 8 minutes until tender.
  3. Remove vegetables and potatoes with slotted spoon and set aside. Measure 3 cups broth and reserve. Save remaining broth for another use.
Make the Sauce:
  1. Melt butter in Dutch oven over low heat. Add flour, stirring constantly for 1 minute to form a roux.
  2. Gradually add reserved 3 cups broth and milk, stirring constantly over medium heat until thickened and bubbly.
  3. Stir in 1½ tsp salt, 1¼ tsp pepper, and thyme.
  4. Add chicken, cooked vegetables and potatoes, and sliced eggs. Stir gently to combine.
Bake:
  1. Preheat oven to 400°F. Pour filling into greased 9x13-inch baking dish.
  2. Roll pie crust on floured surface into a 15x11-inch rectangle. Place over filling and crimp edges against sides of dish. Cut several slits in top for steam to escape.
  3. Bake 20 minutes until crust is golden brown and filling is bubbly.
  4. Let cool 10 minutes before serving.

Notes

  • Shortcut: Use rotisserie chicken meat and 3 cups store-bought chicken broth
  • Can substitute 2 lbs boneless skinless chicken thighs for whole chicken
  • Hard-boiled eggs are traditional but can be omitted
  • Top with puff pastry or biscuits instead of pie crust if preferred
  • Make filling up to 2 days ahead; reheat and top with crust before baking
  • Store leftovers covered in refrigerator 3-5 days
  • Freeze individual portions up to 3 months; thaw overnight before reheating
  • Reheat at 300°F until warmed through

Tried this recipe?

Let us know how it was!