1- Let’s dive into making this homemade chicken pot pie, starting with the basics. First, season your 1 pound of boneless skinless chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place them in a pot, cover with water, and simmer until they’re just cooked through this usually takes about 15-20 minutes. Once done, chop the chicken into bite-size pieces and set aside about 1 ¾ cups of the cooking water for later, as it adds amazing flavor to the sauce.

2- While the chicken cooks, get your other ingredients ready. Chop 1/2 cup of sliced celery and 1/3 cup of onion, and measure out 1/3 cup butter, 1/3 cup flour, 1/4 teaspoon celery seed, 1/2 teaspoon garlic powder, and 1 teaspoon bouillon paste or cube. You’ll also need 1 cup milk and 8 ounces of frozen vegetable mix. Don’t forget to have your homemade pie dough ready for the crust it’s what gives that flaky texture we all love.

3- Now, let’s build the filling. In a saucepan, melt the 1/3 cup butter over medium heat and add the chopped onion and celery. Cook them until they’re soft, which takes about 5 minutes, stirring occasionally to keep things even. Next, stir in the 1/3 cup flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon celery seed, 1/2 teaspoon garlic powder, and 1 teaspoon bouillon. This mixture forms a roux that thickens everything up nicely.

4- Slowly pour in the reserved 1 ¾ cups cooking water and 1 cup milk, whisking constantly to avoid lumps. Keep stirring as the sauce simmers and thickens, which should happen in about 5-7 minutes. Once it’s creamy, mix in the chopped chicken and frozen vegetables. Let it all blend together, then taste and adjust the seasoning if needed. Cool the filling completely before moving on this step is key to preventing a soggy crust, as I learned from my own kitchen mishaps.

5- Preheat your oven to 425°F, as specified in the directions. Roll out one portion of your homemade pie dough to fit a 9-inch pie pan and gently press it in. Pour in the cooled filling, making sure it’s evenly spread. For the top crust, roll out the second piece of dough, place it over the filling, and seal the edges by crimping them together. Don’t forget to cut a slit in the top to let steam escape during baking.

6- Whisk 1 egg with 1 tablespoon milk to make an egg wash, then brush it over the top crust for that golden finish. Pop the pie into the oven and bake for 40-50 minutes until the crust is golden and the filling bubbles. If the edges start browning too fast, cover them loosely with foil. Let the pie rest for 15-20 minutes before serving it’s worth the wait to let everything set. For more ideas on chicken dishes, check out our easy chicken spaghetti recipe for another quick family favorite.