If you have a craving for a comforting dish that warms your soul and satisfies your hunger, this Creamy Chicken Pot Pie Recipe is the one to try. Imagine tender chunks of chicken nestled in a rich, velvety sauce bursting with tender vegetables, all encased in a flaky, golden crust that practically melts in your mouth. This dish is the perfect harmony of creamy, savory, and buttery flavors that make every bite absolutely irresistible. Whether it’s a cozy weeknight dinner or a special family gathering, this pot pie will quickly become one of your go-to favorites.
Ingredients You’ll Need
The beauty of this Creamy Chicken Pot Pie Recipe is in its simplicity; every ingredient plays a vital role to build layers of flavor and texture that come together effortlessly. The fresh vegetables add sweetness and color, while the combination of milk, cream, and butter creates that luscious creaminess that defines the filling. Let’s break down the essentials you’ll need to make this classic comfort food masterpiece.
- 2 cups cooked chicken breast diced: Provides tender protein and hearty bites in every slice.
- 1 refrigerated pie crust for the bottom: The buttery base that holds all the delicious filling.
- 1 refrigerated pie crust for the top: Creates a golden, flaky lid that seals in moisture and flavor.
- 1/3 cup unsalted butter: Adds richness and helps build the creamy sauce.
- 1/3 cup all-purpose flour: The thickening agent that turns the sauce silky smooth.
- 1 small yellow onion diced: Brings a touch of sweetness and depth to the filling.
- 2 cloves garlic minced: Infuses a fragrant aroma that complements the chicken perfectly.
- 1 3/4 cups chicken broth: Provides savory liquid to keep the filling moist and flavorful.
- 2/3 cup whole milk: Balances creaminess with lightness for the perfect filling texture.
- 1/2 cup heavy cream: Boosts richness and that classic creamy mouthfeel.
- 1 cup diced carrots: Adds a nice crunch and natural sweetness.
- 1 cup frozen peas: A pop of color and subtle sweetness that harmonizes all ingredients.
- 1 cup diced potatoes: Adds heartiness and a comforting starchy bite.
- 1/2 teaspoon salt: Enhances all the flavors beautifully.
- 1/2 teaspoon black pepper: Gives a mild kick that wakes up the palate.
- 1/2 teaspoon dried thyme: Introduces a gentle herbaceous note that rounds out the dish.
- 1 egg beaten for egg wash: Ensures that gorgeous golden crust you just can’t resist.
How to Make Creamy Chicken Pot Pie Recipe
Step 1: Prepare the Pie Crust Base
Start by preheating your oven to 400°F and placing one refrigerated pie crust into a 9-inch pie dish. Press it gently into the bottom and sides, making sure it fits snugly. This step lays the foundation for your pot pie, so treat that crust with care—it will cradle all the goodness to come.
Step 2: Make the Creamy Filling
In a large skillet, melt the unsalted butter over medium heat. Toss in the diced onion and cook until softened and fragrant, about 3 to 4 minutes. Add minced garlic and sauté for 30 seconds to release its wonderful aroma. Stir in the flour and whisk continuously for about a minute to cook off the raw taste, forming a smooth roux.
Step 3: Build the Sauce
Slowly pour in the chicken broth while whisking to prevent any lumps from forming. Add the whole milk and heavy cream, stirring constantly until the sauce thickens—this usually takes about 3 to 5 minutes. This luscious, creamy sauce is where all the magic happens and it’s what makes this pie so special.
Step 4: Add the Vegetables and Seasonings
Stir diced carrots, frozen peas, and potatoes into the thickened sauce. Season with salt, black pepper, and dried thyme for that comforting classic flavor. Let this mixture simmer gently for 8 to 10 minutes until the vegetables are tender but still hold their shape. This simmer time lets the flavors meld beautifully.
Step 5: Combine Chicken and Filling
Remove the skillet from heat and fold in the diced cooked chicken breast. This is where your filling becomes hearty and satisfying, packed with the tender chicken you love.
Step 6: Assemble and Bake
Pour this creamy filling into your prepared pie crust base. Cover with the second pie crust, crimping the edges tightly to seal in all the deliciousness. Cut small slits on top to let steam escape and brush with the beaten egg for that irresistible golden sheen. Bake the pie for 35 to 40 minutes until the top crust turns a beautiful golden brown and the filling bubbles up with excitement. Let the pie rest for 10 minutes before slicing to allow flavors to settle and the filling to thicken slightly.
How to Serve Creamy Chicken Pot Pie Recipe
Garnishes
While this pot pie shines on its own, a sprinkle of fresh chopped parsley or a light dusting of cracked black pepper can jazz up the presentation and add a fresh aroma. A dollop of sour cream on the side is a lovely creamy contrast if you’re feeling indulgent.
Side Dishes
Pair your Creamy Chicken Pot Pie Recipe with a simple green salad tossed in a tangy vinaigrette for balance. Roasted Brussels sprouts or steamed green beans make great vegetable companions that won’t overpower the dish, keeping your meal well-rounded and satisfying.
Creative Ways to Present
Looking to impress at a dinner party? Serve individual pot pies in ramekins using mini pie crusts for charming, personalized portions. You can also turn leftovers into hand pies for a fun, portable snack that carries that same creamy deliciousness.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftovers tightly with plastic wrap or store in an airtight container in the refrigerator. This Creamy Chicken Pot Pie Recipe keeps well for up to 3 days, making it perfect for those cozy leftovers that taste even better the next day.
Freezing
You can freeze the entire pot pie before baking by wrapping it securely in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 2 months for convenience. When ready to enjoy, bake it straight from frozen, adding extra baking time as needed.
Reheating
To reheat, place slices on a baking sheet and warm in a preheated 350°F oven for 20 to 25 minutes until piping hot and crust re-crisped. Microwaving is faster but can result in a less crisp crust, so the oven is definitely worth the wait.
FAQs
Can I use leftover chicken instead of fresh cooked chicken?
Absolutely! Leftover cooked chicken or rotisserie chicken works perfectly for this recipe and makes preparation a breeze without sacrificing flavor.
Is it possible to make this pot pie gluten-free?
Yes, you can substitute the flour with a gluten-free flour blend and use gluten-free pie crusts. Just be sure to check all labels for hidden gluten to keep it safe.
Can I use fresh vegetables instead of frozen?
Definitely! Fresh vegetables can be used and might even add a nice crunch. Just adjust the cooking time slightly to ensure they’re tender but not mushy.
What can I do if the crust is browning too fast during baking?
Cover the edges loosely with aluminum foil about halfway through baking to prevent them from getting too dark while the filling finishes cooking.
How can I make this recipe dairy-free?
To make a dairy-free version, substitute the butter with a plant-based alternative, and use coconut milk or another dairy-free milk and cream substitute. This will change the flavor slightly but still keep it creamy and delicious.
Final Thoughts
This Creamy Chicken Pot Pie Recipe is a true labor of love that delivers big on comfort and flavor without complicated steps. Nothing beats the feeling of sharing a homemade pot pie fresh from the oven with the people you care about. I encourage you to dive in and make this dish—it’s a classic for a reason and sure to become a cherished staple in your kitchen.
Print
Creamy Chicken Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This creamy chicken pot pie is a comforting American classic featuring tender cooked chicken, vegetables, and a rich, creamy filling baked inside a flaky double pie crust. Perfect for a hearty main course, it combines savory flavors with a golden, buttery crust for an easy homemade meal.
Ingredients
Filling
- 2 cups cooked chicken breast, diced
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
- 1/2 cup heavy cream
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup diced potatoes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Pie Crust and Topping
- 1 refrigerated pie crust for the bottom
- 1 refrigerated pie crust for the top
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F. This ensures it will be at the right temperature for baking the pot pie.
- Prepare Pie Crust: Place one pie crust into a 9-inch pie dish, gently pressing it into the bottom and sides to form the base.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add the diced onion and cook for 3 to 4 minutes until softened. Then add garlic and cook for about 30 seconds until fragrant.
- Make Roux: Sprinkle the flour over the onion and garlic mixture, whisking continuously for about 1 minute. This cooks the flour and forms the base for the creamy sauce.
- Add Liquids: Gradually pour in the chicken broth while whisking constantly to prevent lumps. Stir in the milk and heavy cream, continuing to stir until the mixture thickens, about 3 to 5 minutes.
- Add Vegetables and Seasoning: Stir in the carrots, peas, potatoes, salt, black pepper, and dried thyme. Let the mixture simmer gently for 8 to 10 minutes until the vegetables become tender.
- Add Chicken: Remove the skillet from heat and fold in the cooked, diced chicken breast until evenly combined.
- Fill Pie: Pour the creamy chicken and vegetable filling into the prepared pie crust in the pie dish.
- Top Pie: Cover the filling with the second pie crust. Crimp the edges to seal the pie completely. Cut small slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash: Brush the top crust with the beaten egg to give it a shiny, golden finish when baked.
- Bake: Place the pie in the oven and bake for 35 to 40 minutes until the crust is golden brown and the filling is bubbly.
- Rest and Serve: Remove the pie from the oven and let it rest for 10 minutes before slicing. This helps the filling set for easier serving.
Notes
- You can use rotisserie chicken for convenience to save time.
- Frozen mixed vegetables can be substituted for the fresh carrots, peas, and potatoes if desired.
- If the pie crust edges brown too quickly, loosely cover them with foil during baking to prevent burning.
