Creamy Chicken Pot Pie

Name: Creamy Chicken Pot Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 cups cooked chicken, shredded; 1 cup carrots, diced; 1 cup peas; 1/2 cup celery, diced; 1/3 cup onion, chopped; 1/4 cup flour; 1 cup chicken broth; 1 cup heavy cream; 1 teaspoon thyme; Salt and pepper to taste; 1 package refrigerated pie crusts; 1 egg, beaten (for egg wash)

Highlighted under: Warm Ideas

Creamy Chicken Pot Pie is a comforting dish that brings warmth and satisfaction to any dinner table. With its flaky crust and savory filling, it's sure to become a family favorite.

Created by

Verity Langdon

Last updated on 2025-12-30T20:58:34.650Z

This Creamy Chicken Pot Pie is a staple in many households, providing a delicious way to use up leftover chicken. The combination of tender chicken, fresh vegetables, and a rich, creamy sauce encased in a golden, flaky crust makes it a perfect comfort food.

Why You'll Love This Recipe
Rich and creamy filling that satisfies every craving
Flaky, buttery crust that adds the perfect crunch
A complete meal in one dish, great for sharing
Customizable with your favorite vegetables or spices

A Cozy Family Favorite

Creamy Chicken Pot Pie has been a beloved staple in homes for generations. Its rich, comforting flavors evoke feelings of warmth and nostalgia, making it the perfect dish for family gatherings or chilly evenings. Whether it’s a weeknight dinner or a special occasion, this pot pie is sure to please both adults and children alike.

One of the best aspects of this dish is its versatility. You can easily adapt the filling to suit your family's preferences, making it a great option for picky eaters. The combination of tender chicken, fresh vegetables, and a creamy sauce encased in a flaky crust creates a satisfying meal that feels indulgent yet is simple enough to prepare on a busy day.

Perfect for Meal Prep

Creamy Chicken Pot Pie is not only delicious but also fantastic for meal prepping. You can make a large batch and freeze individual portions for busy nights when cooking from scratch isn’t an option. Just bake the pie directly from the freezer for a quick, homemade dinner that tastes like you spent hours in the kitchen.

Additionally, this dish reheats beautifully, allowing you to enjoy leftovers without sacrificing flavor or texture. Simply cover it in foil and warm it up in the oven to restore its flaky crust and creamy filling. It’s a hassle-free way to enjoy a hearty meal throughout the week.

Elevating Your Pot Pie

To elevate your Creamy Chicken Pot Pie, consider experimenting with herbs and spices that complement the dish. Fresh herbs like rosemary or sage can add an aromatic touch, while spices such as paprika or cayenne can introduce a hint of warmth and complexity. Don’t shy away from adding a splash of white wine to the filling for an extra layer of flavor.

You can also customize the vegetables to include your favorites or whatever you have on hand. Sweet corn, green beans, or even mushrooms can enhance the filling and add visual appeal. This flexibility not only caters to individual tastes but also allows you to make the recipe your own.

Ingredients

For the Filling

2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup peas
1/2 cup celery, diced
1/3 cup onion, chopped
1/4 cup flour
1 cup chicken broth
1 cup heavy cream
1 teaspoon thyme
Salt and pepper to taste

For the Crust

1 package refrigerated pie crusts
1 egg, beaten (for egg wash)

Make sure to prepare all ingredients before starting for a smooth cooking experience.

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C).

Prepare the Filling

In a large skillet, sauté the onions, carrots, and celery until softened. Sprinkle the flour over the vegetables and stir to combine. Gradually add the chicken broth and heavy cream, stirring until the mixture thickens.

Add Chicken and Seasoning

Stir in the shredded chicken, peas, thyme, salt, and pepper. Remove from heat.

Assemble the Pie

Place one pie crust in a pie dish. Fill with the chicken mixture, then cover with the second crust. Seal and cut slits in the top crust for steam to escape.

Bake

Brush the top crust with the beaten egg. Bake for 30-35 minutes or until the crust is golden brown.

Cool and Serve

Let the pie cool for 10 minutes before slicing and serving.

Enjoy your homemade creamy chicken pot pie!

Pro Tips

For added flavor, consider adding garlic or your favorite herbs to the filling.

Tips for a Flaky Crust

Achieving the perfect flaky crust is key to a successful pot pie. When working with refrigerated pie crusts, make sure they are kept cold until you’re ready to use them. This helps to ensure that the butter in the crust remains solid, leading to a flaky texture when baked.

Don’t forget to cut slits in the top crust before baking. This allows steam to escape, preventing the filling from becoming soggy. Additionally, brushing the crust with a beaten egg wash not only gives it a beautiful golden color but also adds a nice sheen that makes your pot pie visually appealing.

Serving Suggestions

Creamy Chicken Pot Pie can stand alone as a complete meal, but it pairs wonderfully with simple side dishes. A fresh green salad or roasted vegetables can provide a nice contrast to the rich flavors of the pie, adding brightness and texture to your dinner plate.

For a cozy touch, consider serving the pie with warm, crusty bread or buttery rolls. This allows everyone to soak up the delicious sauce, making the meal even more satisfying. A light dessert such as apple crisp or chocolate mousse can round out the evening perfectly, leaving everyone with a smile.

Questions About Recipes

→ Can I use frozen vegetables in the filling?

Yes, frozen vegetables can be used as a convenient alternative.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make this pie ahead of time?

Yes, you can prepare the filling and assemble the pie in advance. Just bake it before serving.

→ What can I substitute for heavy cream?

You can use half-and-half or a milk alternative, but the texture may be slightly different.