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Old-Fashioned Chicken Pot Pie

Tender chicken and vegetables in creamy homemade sauce, topped with flaky golden crust and baked until bubbly - classic comfort food made completely from scratch.
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Course: Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 6

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

Instructions

Cook the Chicken:

  • Place chicken, water, 1 tsp salt, ½ tsp pepper, celery, onion, and bay leaf in a large Dutch oven. Bring to a boil.
  • Cover, reduce heat, and simmer 1 hour until chicken is tender.
  • 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:

  • Skim fat from surface of broth in Dutch oven. Bring broth to a boil.
  • Add frozen vegetables and cubed potatoes. Return to boil, then reduce heat, cover, and simmer 8 minutes until tender.
  • 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:

  • Melt butter in Dutch oven over low heat. Add flour, stirring constantly for 1 minute to form a roux.
  • Gradually add reserved 3 cups broth and milk, stirring constantly over medium heat until thickened and bubbly.
  • Stir in 1½ tsp salt, 1¼ tsp pepper, and thyme.
  • Add chicken, cooked vegetables and potatoes, and sliced eggs. Stir gently to combine.

Bake:

  • Preheat oven to 400°F. Pour filling into greased 9x13-inch baking dish.
  • 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.
  • Bake 20 minutes until crust is golden brown and filling is bubbly.
  • 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