Creamy Chicken Pot Pie Recipe
Creamy Chicken Pot Pie is the ultimate comfort food that brings together tender chicken, colorful veggies, and a dreamy, savory sauce all tucked beneath a golden pie crust. Each bite feels like a warm hug, making it just the right dinner for a cozy night in or to impress loved ones around your table. With its flaky top and creamy filling, this classic dish never goes out of style and is endlessly adaptable, whether you’re craving hearty weeknight fare or nourishing leftovers.
Ingredients You’ll Need
The power of Creamy Chicken Pot Pie lies in its collection of simple, familiar ingredients that work in perfect harmony. Each component adds a layer of flavor, texture, or color that transforms this pie into a family favorite you’ll want to make again and again.
- Cooked Chicken: Rotisserie chicken is a fantastic time-saver, but any cooked chicken (shredded or diced) will do for rich, meaty flavor.
- Frozen Peas and Carrots: These bring a pop of color and sweetness, plus less prep work for you!
- Frozen Corn: Adds a slight crunch and a pleasing, mild sweetness to the filling.
- Chopped Onion: For aromatic depth that infuses the whole pie with savory notes.
- Chopped Celery: Lends that classic, subtle crunch and fresh flavor you’ll miss if left out.
- Unsalted Butter: Makes the sauce silky and helps sweat those veggies to perfection.
- All-Purpose Flour: Thickens your creamy filling until it’s just the right consistency.
- Chicken Broth: Adds layers of savory complexity and keeps the sauce rich.
- Whole Milk: The secret to that luxurious, creamy finish in every spoonful.
- Salt and Black Pepper: Don’t skimp—these everyday staples season every layer.
- Dried Thyme: A little goes a long way to add herby warmth and depth.
- Refrigerated Pie Crust: Makes assembly a breeze, but homemade dough works beautifully if you’re feeling ambitious.
- Egg (for Egg Wash): Just a quick brush before baking turns your crust delightfully glossy and golden.
How to Make Creamy Chicken Pot Pie
Step 1: Sauté the Aromatics
Begin by preheating your oven to 400°F. In a large skillet set over medium heat, melt the butter until foamy. Toss in your chopped onion and celery, cooking them for 3–4 minutes until softened and fragrant. This step creates a lovely flavor base that shines through when you dig into your Creamy Chicken Pot Pie.
Step 2: Make the Creamy Roux
Sprinkle in the flour, stirring constantly for about a minute. This forms a roux that thickens your filling and brings that signature Creamy Chicken Pot Pie texture. Be patient here—cooking the flour ensures your final sauce is silky, not starchy.
Step 3: Add the Liquid Ingredients
Slowly whisk in the chicken broth and then the milk, making sure your mixture stays smooth. Let it cook for 3–5 minutes, stirring often, until it thickens to the consistency of creamy soup. Season with salt, pepper, and dried thyme for classic savory comfort.
Step 4: Stir in Chicken and Vegetables
Add your cooked chicken, peas and carrots, and corn straight into the skillet. Stir well and let the filling simmer for a couple more minutes so all the flavors meld together and everything is heated through. This is where the magic of Creamy Chicken Pot Pie comes to life.
Step 5: Assemble the Pie
Pour your luscious filling into a 9-inch pie dish, smoothing it out with a spoon. Drape the refrigerated pie crust over the top, gently pressing and crimping the edges to seal it in. Don’t forget to cut a few vents in the crust so steam can escape during baking, preventing any sogginess.
Step 6: Egg Wash & Bake
Brush the top with your beaten egg for a gorgeously shiny, golden finish. Pop the dish into the oven and bake for 30–35 minutes, until the crust is deeply golden and the filling bubbles up invitingly around the edges. Let your Creamy Chicken Pot Pie cool for 10 minutes before slicing in—patience pays off with the perfect texture!
How to Serve Creamy Chicken Pot Pie
Garnishes
Brighten up each slice with a sprinkle of freshly chopped parsley or thyme. A touch of cracked black pepper across the top is simple but makes every bite pop, while a tiny pat of butter melting into the crust is an extra-special touch if you really want to spoil yourself.
Side Dishes
While Creamy Chicken Pot Pie is a complete meal on its own, you can round things out with a crisp green salad tossed in vinaigrette, buttered green beans, or roasted root veggies. For an extra cozy vibe, serve alongside fluffy mashed potatoes or warm dinner rolls that soak up any extra sauce.
Creative Ways to Present
Give your Creamy Chicken Pot Pie a restaurant-worthy flair by baking individual portions in ramekins, topping each with a pastry cutout for a fun twist. For a rustic look, try topping the filling with puff pastry instead of traditional crust, or sprinkle on sesame or poppy seeds for extra crunch and charm.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chicken Pot Pie stores beautifully! Cool any remaining pie completely, then cover the dish tightly with foil or transfer slices to airtight containers. Kept in the fridge, it stays fresh for up to three days, ready to make lunch or dinner a breeze.
Freezing
Creamy Chicken Pot Pie freezes like a dream. For best results, cool the pie fully, then wrap it in several layers of plastic wrap and foil. Individual slices can also be frozen separately. When you’re craving comfort, just thaw overnight in the fridge and reheat as desired.
Reheating
To reheat, place slices in a 350°F oven (covered with foil to avoid over-browning) for 15 to 20 minutes or until heated through. You can also use the microwave for a quick fix—just note the crust may not stay as crispy. Adding a splash of broth when reheating helps revive that signature creaminess!
FAQs
Can I use leftover turkey instead of chicken?
Absolutely! Leftover turkey makes a fantastic substitute in Creamy Chicken Pot Pie, especially after the holidays. Just swap it in cup for cup, and enjoy a new spin on leftover turkey.
What can I use if I don’t have pie crust?
No pie crust? No problem! Puff pastry is a delicious and flaky alternative, or you can use biscuit dough or crescent rolls for a fun twist. Each brings its own unique texture to Creamy Chicken Pot Pie.
Is it possible to make this recipe dairy-free?
Yes, you can easily adapt Creamy Chicken Pot Pie to be dairy-free. Use a plant-based butter and replace the milk with your favorite unsweetened non-dairy milk. The pie will still be luscious and comforting!
Can I prepare the filling in advance?
Definitely! The Creamy Chicken Pot Pie filling can be made up to two days ahead and stored covered in the fridge. When ready, pour it into the pie dish, add your crust, and bake as usual.
How do I know when the pot pie is done?
Your Creamy Chicken Pot Pie is ready when the crust is beautifully golden and you see the filling bubbling up at the edges. Don’t forget to let it cool before slicing for perfectly set servings!
Final Thoughts
Nothing says home quite like a bubbling Creamy Chicken Pot Pie, fresh from the oven and filled with memories. Whether you’re new to making pot pies or it’s a tradition in your kitchen, this recipe is sure to become a cherished favorite. Give it a try—you’ll be amazed at how something so simple can taste so extraordinary!
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Creamy Chicken Pot Pie Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this creamy chicken pot pie. A rich and savory filling of chicken, vegetables, and herbs, topped with a golden crust, makes it a delicious family favorite.
Ingredients
For the Filling:
- 2 cups cooked chicken (shredded or diced)
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
For the Crust:
- 1 refrigerated pie crust (or homemade)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Sauté vegetables: In a skillet, melt butter and sauté onion and celery until softened.
- Add flour: Stir in flour to make a roux.
- Make the sauce: Gradually whisk in broth and milk until thickened.
- Season and add filling: Add salt, pepper, thyme, chicken, peas, carrots, and corn. Simmer briefly.
- Assemble and bake: Pour filling into a pie dish, top with crust, and bake until golden and bubbly.
- Serve: Let cool slightly before serving.
Notes
- Use rotisserie chicken to save time.
- Try puff pastry as a topping alternative.
- For individual servings, use ramekins and top with crust cutouts.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 4g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
