The Best Cozy Chicken Pot Pie Recipe For Families

There’s something undeniably comforting about a warm, flaky chicken pot pie. The Best Cozy Chicken Pot Pie Recipe for Families You’ll Absolutely Love combines a golden crust with a creamy, savory filling that brings together tender chicken, hearty vegetables, and rich gravy. Whether you’re cooking for your family or preparing a cozy dinner for guests, this timeless dish satisfies every time and never goes out of style.

It’s also a great way to use leftover chicken or rotisserie meat and can be made ahead for busy weeknights. Let’s dive into the delicious details.

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Nutrition Per Serving

(Based on 8 servings)

Calories: 431kcal
Total Fat: 24g
Saturated Fat: 10g
Cholesterol: 81mg
Sodium: 575mg
Carbohydrates: 35g
Fiber: 3g
Sugars: 2g
Protein: 19g
Calcium: 72mg
Iron: 2mg

Note: Nutrition information is automatically calculated, so should only be used as an approximation.

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Ingredients

For the Filling:

1 pound boneless skinless chicken breasts
1/3 cup butter (75 g)
1/2 cup celery , sliced (50 g)
1/3 cup onion , chopped (45 g)
1/3 cup all-purpose flour (40 g)
1/2 teaspoon salt (2.5 g)
1/4 teaspoon freshly ground black pepper (0.5 g)
1/4 teaspoon celery seed (0.5 g)
1/2 teaspoon garlic powder (1.5 g)
1 teaspoon chicken bouillon paste , or more to taste (or substitute 1 bouillon cube) (5 g)
1 cup milk (240 ml)
8 ounces frozen veggies (mix of carrots, peas, green beans, and corn) (225 g)
1 teaspoon milk (15 ml)

For the Crust:

1 package of refrigerated pie crusts (or homemade, if preferred)
1 egg (for egg wash, optional)

How to Make Chicken Pot Pie (Step-by-Step)

Cook Chicken: Season chicken with salt and pepper. Add the chicken to a large saucepan and cover it with water. Bring it to a simmer and cook until it’s just barely cooked through then remove the chicken to a plate. Allow it to cool for a few minutes before chopping into bite-size pieces. Reserve about 1 ¾ cups of the water in a measuring cup, and discard the rest.
Chicken Pot Pie Filling: Add onions, celery and butter to the saucepan and cook for a few minutes, until soft and translucent. Stir in the flour, salt, pepper, garlic powder, bullion paste and celery seed. Slowly stir in the reserved water and milk. Simmer over medium-low heat until thick.
Add chopped chicken and frozen vegetables. Taste and season with more salt, pepper, bouillon or garlic powder if needed. Allow mixture to cool (so that’s it’s not hot when poured into the pie crust).
Preheat oven to 425 degrees F.
Roll out bottom pie crust: Remove one pie dough from the fridge and place on lightly floured counter. Use a rolling pin to roll dough into a large circle, about 12 inches in diameter. Place in 9 inch pie pan.
Assemble: Add cooled chicken pot pie filling. Roll out second pie crust and place over the top of the filling. Seal edges of the two crusts together and crimp them, if desired. Use a sharp knife to make a small slit in the top pie crust to allow steam to escape.
Egg wash: Whisk 1 egg with 1 tablespoon milk and brush a very thin layer over the top pie crust before baking.
Bake for 40-50 minutes, or until the top crust is golden brown and filling is bubbly. If you find the pie crust is browning too quickly, cover it with a piece of aluminum foil.
Rest and serve: Allow chicken pot pie to cool for at least 15-20 minutes before serving, to allow it to set up.

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Final Thoughts

This Chicken Pot Pie recipe is a classic for good reason—it’s rich, comforting, and incredibly satisfying. Plus, it’s a great way to repurpose leftover ingredients into something truly special. Whether you’re serving it as a weeknight meal or preparing it ahead for guests, this dish delivers warmth and flavor in every bite.
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