Recipe By Robbie Rice
Published Jun 13th
Prep 20m Cook 50m Additional - Ready In 70m
Servings 1 9-inch pie Calories 412

A delicious chicken pie made from scratch with carrots, peas and celery.

Recipe Ingredients

  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • ½ cup sliced celery
  • ⅓ cup butter
  • ⅓ cup chopped onion
  • ⅓ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon celery seed
  • 1 ¾ cups chicken broth
  • ⅓ cup milk
  • 2 (9 inch) unbaked pie crusts

Cooking Directions

  1. 1 Preheat oven to 425 degrees F (220 degrees C.)
  2. 2 In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. 3 In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. 4 Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. 5 Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Nutrition Facts

  • Calories 412
  • Carbohydrate 30.4 g
  • Cholesterol 54.9 mg
  • Fat 23.9 g
  • Fiber 3.3 g
  • Protein 18.4 g
  • Saturated Fat 9.1 g
  • Sodium 517 mg
  • Sugar 3.2 g


  1. I've been making this for years now, and I've adjusted the recipe as follows: 1) I double the sauce recipe as others suggest, 2) I add in poultry seasoning, garlic powder, and chili powder to the sauce to taste, 3) I just use a 16oz package of frozen mixed veggies and a diced potato. I - Read more ...
  2. I am not a "pot pie" fan but made this for my guy yesterday. Took the advice of others and used a rotisserie chicken, added poultry seasoning and garlic powder, etc. Also used frozen deep dish pie shells. Next time I will mix the filling and gravy together before putting it in the shell. I - Read more ...
  3. Boil the chicken and veggies? For 15 minutes? And then throw the broth away? Then add canned broth? Really? Is that how to do it? I suggest sauteeing the chicken pieces, celery and onion together, adding the frozen veggies, add the broth, spices and mix the flour with a little water to add and thicken - Read more ...
  4. This was SO delicious, the best I have ever tasted. I made it with the "Butter Flaky Pie Crust" and it turned out perfectly flaky and wonderful. I pre-baked the bottom crust for 6 minutes, doubled the black pepper, added a tsp. of poultry seasoning and garlic salt and a diced potato. I added an - Read more ...
  5. This was AMAZING! My family kept raving how good it was. Like others before me, I boiled the veggies and the chicken in the chicken broth. When the chicken was done I saute'd it in butter with garlic, onions, salt and pepper. I also added a can of cream of chicken soup because I needed - Read more ...
  6. After reviewing several ratings I made some recommended changes. The first being I added more seasoning (garlic pepper, garlic powder, poultry seasoning) to the sauce and to the chicken mixture before cooking. Also, I cooked the chicken and veggies in chicken stock instead of water. My husband doesn't like celery so I used potato instead - Read more ...
  7. I'm giving this recipe 5 stars for the way it turned out after my modifications, without them I doubt it would have been as good. I took a lot of the previous suggestions, and I boiled my veggies in chicken broth (just added a boullion cube) although I didn't use peas (can't stand them) and - Read more ...
  8. This recipe was wonderful! It definately puts the frozen pot pies to shame. I only did one thing differently after reading others reviews saying that the bottom crust was soggy. I beat an egg white and brushed it on the bottom crust before putting in the filling. It worked great! I also brushed it on - Read more ...
  9. The first time I made this I followed the recipe to the letter and thought it tasted great but was too dry. So I doubled the sauce, used a deep dish pie plate, reduced the temp to 375 & baked for 45 minutes. It was perfectly moist without being runny, and the pie shells were - Read more ...

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