A rich, creamy chicken pot pie with flaky crust and tender veggies – the ultimate comfort food dinner made from scratch.

Scale

1 recipe homemade pie dough (for top and bottom crust)

1 lb boneless skinless chicken breasts

1/3 cup butter

1/2 cup celery, sliced

1/3 cup onion, chopped

1/3 cup all-purpose flour

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp celery seed

1/2 tsp garlic powder

1 tsp chicken bouillon paste

1 cup milk

8 oz frozen mixed vegetables (carrots, peas, green beans, corn)

1 egg

1 tbsp milk (for egg wash)

1. Season chicken with salt and pepper. Simmer until just cooked through, then reserve 1¾ cups broth. Let chicken cool and chop.

2. In the same pan, melt butter and sauté onion and celery until soft. Stir in flour, seasonings, and bouillon.

3. Gradually stir in reserved broth and milk. Simmer until thick and creamy.

4. Add chopped chicken and frozen vegetables. Let the filling cool completely.

5. Preheat oven to 425°F (218°C). Roll out bottom pie crust into a 9-inch pie dish.

6. Add filling and top with second pie crust. Crimp edges and cut slits for steam.

7. Brush top crust with egg wash. Bake for 40–50 minutes until golden and bubbly.

8. Let rest 15–20 minutes before serving.

Cool filling before assembling to avoid a soggy bottom crust.

Use a pie shield or foil if the crust browns too quickly.

Freezes well either before or after baking – up to 3 months.

Keywords: chicken pot pie, creamy pot pie, homemade dinner, comfort food, family meal