Homemade Chicken Pot Pie


After 2 long months of being sick, stressed and barely eating, I decided I deserved some comfort food and made a chicken pot pie! Growing up, we ate chicken pot pie ALL THE TIME, so it's always been a comfort food to me when I'm feeling down or just want a warm meal. Jd surprisingly hadn't tried chicken pot pie before we met, but now he loves it and we wanted to share our recipe since fall and winter are quickly approaching. Chicken Pot Pie is really easy to make, it just takes some prep time because you have to cook all of the vegetables first, but it's totally worth it. Check out our recipe below and enjoy!


  • 2 lb  chicken breasts, boneless and skinless
  • 2 cups chicken broth
  • 1 1/2 cup half and half
  • 3 Tbsp butter (yes, 3 tablespoons!)
  • 1 medium yellow onion, chopped
  • 1 cup celery, chopped
  • 1/3 cup all-purpose flour
  • 1-2 carrots, chopped
  • 1/2 cup peas
  • 2 medium potatoes, cooked and cubed 
  • 2 pie pastry
  • 1 Tbsp parsley, freshly chopped
  • 1/2 tsp thyme, dried
  • 1/2 tsp salt
  • pinch of pepper
  • 1 egg, lightly beaten



  1. Combine the chicken breasts, chicken broth, salt and pepper in a large skillet medium heat. Bring to a boil then reduce the heat to low, cover and let simmer for 30 minutes, or until chicken is fully cooked.
  2. Remove the chicken and cut into cubes when cool. Pour the broth into a measuring cup (adding additional broth to equal 1 cup if needed) then add enough half and half to equal 2 1/2 cups.
  3. In the same skillet, melt 3 tablespoons of butter over medium heat. Add the chopped onion and celery. Saute, while stirring, for 3 minutes. Stir in flour until evenly mixed. Next, gradually stir in the broth and add the parsley and thyme. Simmer while stirring constantly until the mixture thickens. Add the chicken and vegetables to the broth and stir to combine.
  4. Line a pie dish with one of the pastries and pour mixture in, almost to the top. Cover mixture with second pastry and seal the edges by pinching together the top and bottom with a fork. Poke several vent holes in the pastry then brush the top with the beaten egg. 
  5. Bake at 400 degrees for about 30 minutes or until the crust is golden brown and flakey. Let cool then serve and enjoy!


Let us know what you think in the comments below!