Name: Creamy Chicken Pot Pie Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups cooked chicken breast, shredded; 2 tablespoons unsalted butter; 1 small onion, diced; 2 carrots, diced; 2 celery stalks, diced; 2 garlic cloves, minced; 1/4 cup all-purpose flour; 1 1/2 cups chicken broth; 1 cup whole milk or half-and-half; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; 1/2 teaspoon poultry seasoning; 1 cup frozen peas; 1 package (14 oz) refrigerated pie crusts (2 crusts); 1 egg, beaten with 1 tablespoon water (egg wash)

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If there’s one dish that wraps you in a warm hug with every bite, it’s Creamy Chicken Pot Pie. Imagine a golden, flaky crust giving way to a rich filling packed with tender chicken, colorful vegetables, and just the right touch of herbs, all bound together by a dreamy, velvety sauce. This is comfort food at its coziest, perfect for a chilly night or any dinner that needs a little extra sunshine. Once you try it, Creamy Chicken Pot Pie will earn a permanent spot in your dinner rotation!

Creamy Chicken Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

The magic of Creamy Chicken Pot Pie lies in its mix of simple, wholesome ingredients. Each one plays a star role, whether lending silkiness, crunch, a burst of color, or deep savory flavor. Here’s what you’ll need, plus a little insider info to help each ingredient shine:

Cooked chicken breast (2 cups, shredded): The hero of the filling; rotisserie chicken is a super quick option for busy nights.
Unsalted butter (2 tablespoons): Sweet, creamy butter adds richness and brings everything together as the base fat for your sauce.
Small onion (diced): Provides sweetness and depth to the filling.
Carrots (2, diced): Adds color, subtle sweetness, and an appealing bite.
Celery stalks (2, diced): This aromatic brings freshness and that quintessential “pot pie” flavor.
Garlic cloves (2, minced): Keeps the flavors bold and fragrant.
All-purpose flour (1/4 cup): The flour is crucial for thickening the creamy sauce.
Chicken broth (1 1/2 cups): Brings savory depth to the creamy filling.
Whole milk or half-and-half (1 cup): Choose whole milk for a lighter sauce or half-and-half for extra creaminess.
Salt (1 teaspoon): Essential for balancing all the flavors.
Black pepper (1/2 teaspoon): Adds gentle heat and complexity.
Dried thyme (1/2 teaspoon): Thyme brings the perfect herbal note that defines classic pot pie.
Poultry seasoning (1/2 teaspoon): This blend of herbs deepens the flavor without overpowering the dish.
Frozen peas (1 cup): Toss them in right at the end for bright color and a satisfying pop.
Refrigerated pie crusts (1 package, 14 oz, 2 crusts): A time-saver for busy cooks; they bake up flaky and golden every time.
Egg wash (1 egg beaten with 1 tablespoon water): This gives the top crust its beautiful, glossy sheen.

How to Make Creamy Chicken Pot Pie

Step 1: Prepare Your Oven

Start by preheating your oven to 400°F (200°C). This ensures the oven is perfectly hot and ready for that amazing golden crust. Nothing’s more disappointing than a pale pie, so don’t skip this step!

Step 2: Build the Creamy Base

Melt the unsalted butter in a large skillet over medium heat, then add the diced onion, carrots, and celery. Let them cook, stirring occasionally, until they’re softened and fragrant, about five minutes. Stir in the minced garlic and cook for just another minute to release its aroma—no one likes burnt garlic!

Step 3: Create the Sauce

Sprinkle the flour over the veggies, stirring constantly so it coats them evenly. This is where the magic thickening happens. Slowly whisk in the chicken broth first, then the milk or half-and-half. Stir well and don’t rush—give it time to thicken into a beautiful, creamy sauce, about four to five minutes.

Step 4: Mix in the Flavor

Stir in the shredded chicken, salt, black pepper, dried thyme, poultry seasoning, and those vibrant peas. Remove the skillet from the heat and let the mixture cool just a bit. This prevents your crusts from getting soggy or the filling from bubbling over during baking.

Step 5: Assemble the Pie

Gently roll out one pie crust and lay it in your 9-inch pie dish, pressing it into the corners. Spoon in all that creamy, savory chicken filling, spreading it evenly. Top with the second crust, trimming and crimping the edges to seal in all that goodness. Use a sharp knife to cut a few short slits in the top crust to let steam safely escape.

Step 6: Add the Finishing Touch

Brush the top crust with your egg wash. This is the secret to that gorgeous, bakery-worthy shine. Place your pie dish on a baking sheet (just in case of overflow) and bake for 35 to 40 minutes. You’ll know it’s done when the crust is deeply golden and the filling is bubbling around the edges.

Step 7: Let It Rest and Serve

When your Creamy Chicken Pot Pie comes out of the oven, let it rest at least 10 minutes. This helps the filling set up so you get the perfect slice—no soupy mess, just pure, cozy deliciousness in every bite.

How to Serve Creamy Chicken Pot Pie

Garnishes

Nothing brightens up a slice of Creamy Chicken Pot Pie like a sprinkle of freshly chopped parsley or a dusting of cracked black pepper over the top. A touch of flaky sea salt or a hint of lemon zest can also take each forkful to the next level, balancing the richness with fresh flavor.

Side Dishes

This dish shines all by itself, but a crisp green salad with a zippy vinaigrette makes a fantastic, refreshing partner. Roasted green beans, simple steamed broccoli, or even a tangy apple slaw provide color and crunch to round out your plate perfectly.

Creative Ways to Present

Don’t be afraid to switch up the format! For dinner parties, make individual Creamy Chicken Pot Pies using ramekins—a big hit with kids and adults alike. For a rustic feel, bake your pie in a cast iron skillet. You can even turn leftover filling into a comforting casserole by topping it with biscuits instead of pie crust.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Chicken Pot Pie keeps beautifully in the fridge. Simply cover your pie dish or transfer slices to an airtight container. It will stay fresh for up to three days, and the flavors only deepen with time.

Freezing

If you want to stash away some comfort for a busy day, let the baked pie cool completely, then wrap it well in plastic wrap and aluminum foil. Creamy Chicken Pot Pie freezes for up to three months. You can also assemble the pie unbaked and freeze; just add a few extra minutes to the baking time straight from the freezer.

Reheating

For best results, reheat leftover pot pie in the oven at 350°F (175°C) until hot and bubbly, about 20 minutes. If you’re in a real hurry, the microwave works in a pinch, but you might lose a bit of the crust’s signature crispiness.

FAQs

Can I use leftover turkey instead of chicken?

Absolutely! Leftover turkey swaps in seamlessly wherever chicken is called for in this recipe. It’s a fantastic way to reinvent Thanksgiving or holiday dinner extras into everyone’s favorite Creamy Chicken Pot Pie.

How can I make this ahead for a busy weeknight?

You can prepare the filling up to two days in advance and refrigerate it. When you’re ready to bake, just pour it into the crust, top, and bake as directed. Dinner will be on your table in no time!

Can I make Creamy Chicken Pot Pie gluten-free?

Yes! Use your favorite gluten-free flour blend as a thickener and pick up a store-bought or homemade gluten-free pie crust. The rest of the ingredients are naturally gluten-free, so everyone can enjoy a slice.

What if I don’t have poultry seasoning?

If it’s missing from your spice rack, simply use extra thyme, a pinch of sage, or a blend of rosemary and marjoram. These herbs all complement the cozy flavors in Creamy Chicken Pot Pie beautifully.

Why do I need to let the pie rest before serving?

Letting the pie rest after baking gives the sauce time to thicken up a bit, ensuring every slice holds together perfectly instead of spilling onto your plate. Patience pays off here—it’s worth the wait!

Final Thoughts

There’s a reason why Creamy Chicken Pot Pie is a classic that never goes out of style. It’s pure comfort on a plate, completely customizable and unfailingly satisfying. Gather your loved ones, get cozy, and treat yourself to the warmth and joy of homemade Creamy Chicken Pot Pie. You won’t regret making it part of your family’s comfort food traditions!

Creamy Chicken Pot Pie Recipe

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4.8 from 8 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the ultimate comfort food with this creamy chicken pot pie. A buttery, flaky crust holds a rich, savory filling of tender chicken, vegetables, and a velvety sauce. Perfect for a cozy family dinner or special gathering.

Ingredients

Scale

For the Filling:

2 cups cooked chicken breast, shredded
2 tablespoons unsalted butter
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 cup whole milk or half-and-half
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon poultry seasoning
1 cup frozen peas

For the Crust:

1 package (14 oz) refrigerated pie crusts (2 crusts)
1 egg, beaten with 1 tablespoon water (egg wash)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Saute the vegetables: In a large skillet, melt butter over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
Make the sauce: Sprinkle flour over the vegetables and stir until coated. Slowly whisk in chicken broth, then milk, cooking until the mixture thickens, about 4 to 5 minutes.
Combine the filling: Stir in chicken, salt, pepper, thyme, poultry seasoning, and peas. Remove from heat and let cool slightly.
Assemble the pie: Roll out one pie crust and fit into a 9-inch pie dish. Spoon the creamy chicken mixture into the crust. Place the second crust over the filling, trimming and crimping edges to seal. Cut a few small slits in the top crust for steam to escape. Brush the top with egg wash.
Bake: Bake for 35 to 40 minutes, until the crust is golden brown and filling is bubbling. Let rest 10 minutes before slicing and serving.