Creamy Chicken Pot Pie is the ultimate comfort food, made with a flaky crust and a creamy chicken and vegetable filling. Using leftover cooked chicken and refrigerated pie crust cuts down on the prep time so that you can get dinner on the table in under an hour!
If you’re in the mood for making your own pie crust for this easy chicken pot pie recipe, look no further than my Butter Pie Crust or Oil Pie Crust – both are great options and are easy recipes, so even beginner bakers can make from scratch.
This classic comfort food is basically a one pan hearty meal. However, you could serve it with a simple side salad, or a family favorite Bang Bang Brussels Sprouts. After filling up on the savory pie, end the night with my super simple Blueberry Dump Cake or a batch of fudgy Turtle Brownies.
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🍗 Ingredients:
- Butter – I used salted butter. If using unsalted, add a little extra salt.
- Onion – Diced yellow onion is perfect for this chicken pot pie. White onion is also suitable.
- Flour – My go-to for thickening the filling is all-purpose flour.
- Salt and black pepper – I don’t like to complicate the seasoning in this classic comfort dish since the broth and other ingredients already add a load of flavor.
- Whole milk – The fat in whole milk adds a delicious creaminess and flavor to the filling while also helping to thicken. Heavy cream can also be used or you can opt for lighter milk to keep the fat content down.
- Chicken broth – If you don’t have chicken broth, use chicken stock or 1 ½ teaspoons of chicken bouillon mixed with 1 cup of water.
- Cream cheese – Adds creaminess without having to use cream of chicken soup. Soften at room temperature so it’s easier to mix.
- Peas, carrots, and corn – Rinse the frozen peas and carrots and corn under water first to soften them slightly.
- Chicken – You’ll need cooked chicken. Using shredded rotisserie is also a great way to save on time.
- Pie crust – we like using store-bought pie crust for ease, but a homemade crust will work too.
- Egg wash – makes the flaky crust golden brown.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
This hearty chicken pot pie is really a great one pan meal and doesn’t need any side dishes unless you really want them.
Substitutions and Variations
- Individual chicken pot pies – follow my mini chicken pot pies recipe or make these chicken pot pie hand pies.
- Vegetarian pot pie – omit the chicken and add more veggies.
- Homemade pie crust – If you want to make your own crust use my Oil Pie Crust Recipe (sub in olive oil for a savory olive oil pie crust) or my Butter Pie Crust recipe.
- Chicken – Use rotisserie chicken to avoid having to cook chicken specifically for this recipe. Leftover air fryer boneless chicken breasts or a whole chicken in air fryer is also ideal!
- Fresh vegetables – saute them first before adding to the filling so they are soft enough. Fresh green beans, corn, or potatoes all make a good chicken pot pie filling.
- Turkey – after the holidays, you can replace the chicken with leftover turkey.
- Fresh herbs – add even more flavorful with a dash of rosemary or thyme into the mixed vegetables.
- Chicken pot pie soup – Follow the instructions for making the “filling” except in this case it’s going to be our soup. Roll out your Pillsbury pie crust on a baking pan and use a pizza cutter to slice into strips. Brush with egg wash. Bake for 15 minutes or until they are golden brown. Remove and break into your soup like crackers.
🔪 Instructions:
PREP: Preheat the oven to 450 degrees.
Step 1:In a large skillet or Dutch oven, melt butter over medium heat. Add the onions and cook until soft.
Step 2: Stir in the salt, pepper, and flour. Whisk constantly for 3-4 minutes or until the mixture starts to brown.
Step 3: Slowly whisk in the chicken broth and milk so the mixture is smooth. Cook over medium heat while stirring constantly so the milk doesn’t scorch. Cook until it bubbles and thickens, remove from the heat.
Step 4: Stir in the frozen veggies, cream cheese, and chicken breast. Set aside.
Pro Tip: Be sure to seal the edges well so the filling doesn’t bubble out and don’t forget the slits in the top so the pie can vent.
Step 5: Place the bottom crust in a 9 inch pie plate so the edges hang over the side.
Step 6: Spoon the creamy filling into the crust and spread evenly. Add the top pie crust and crimp the edges together to seal.
Step 7: Whisk the egg yolk and water together and brush on top of the pie crust. Use a sharp knife to cut small slits in the top.
Step 8: Bake for 10-15 minutes. Once it’s golden brown, add aluminum foil to the edges so it doesn’t burn. Cook for 15 more minutes.
SERVE: Remove the homemade chicken pot pie from the oven and let it rest for 15 minutes before serving.
Recipe Tips for Creamy Chicken Pot Pie
- Next time to make this an even quicker meal, make a double batch of the creamy sauce and filling, and freeze it. Allow it to thaw, then add to the pie crust and bake as directed. Place the pie pan on a baking sheet so it doesn’t drip out and make a mess.
- If you are making a double batch, be sure to use a large pot so you can fit all of the ingredients in.
- We recommend boneless skinless chicken breasts (can still be pre-cooked/shredded) versus chicken thighs since they have a different taste.
Fun Fact
National Great American Pot Pie Day is held every year on the 23rd of September. The origin of pot pies dates as far back as 9500 BC, created first by the Greeks as cooked meats in open pastry shells which then spread to the Romans, then medieval Europe, and then later spread to the New World when the first American settlers took their pot pie recipes with them to the West!
Recipe FAQs
Leftover chicken pot pie should be kept in an airtight container or in a pie dish wrapped with plastic wrap in the refrigerator for 2-3 days.
Absolutely! You can either freeze the baked chicken pot pie for up to 3 months or freeze the fully assembled but unbaked pie that can then be baked before serving at a later time. Place the frozen pot pie directly in the oven and bake until warmed throughout.
More Comfort Food Favorites
If you tried this Creamy Chicken Pot Pie Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Creamy Chicken Pot Pie
Ingredients
- 4 tablespoons salted butter melted
- ½ cup yellow onion diced
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ¼ cups whole milk
- 1 cup chicken broth or 1 cup water + 1 ½ teaspoons chicken bouillon
- 2 oz. cream cheese cut into pieces
- 1 cup peas and carrots
- 1 cup corn
- 2 cups cooked chicken diced
- 2 pie crust
- 1 egg yolk with 1 teaspoon of water, beaten
Instructions
- Preheat the oven to 450°F.
- In a medium saucepan, melt butter over medium heat. Add diced onions and saute until onion is translucent (3-4 minutes).
- Add flour, salt, and pepper. Cook, stirring constantly, until flour mixture begins to brown (3-4 minutes).
- Slowly stir or whisk chicken broth and whole milk into the flour mixture. Stir constantly while pouring just a bit at a time to make a smooth mixture.
- Continue cooking over medium heat, stirring constantly to ensure milk does not burn on the bottom of the pan, Cook until mixture begins to bubble and thicken slightly (about 5 minutes). Remove from heat.
- Stir in cream cheese, frozen vegetables, and diced chicken. Stir to mix evenly. Set aside.
- Prepare pie crusts, fitting the bottom crust into a 9” pie plate with edges hanging over for crimping in the next step.
- Spoon chicken pot pie filling into the pie crust, spreading evenly. Place top crust over the filling.
- Fold under the overhanging edges so that the top and bottom crusts come together and seal at the edges. Crimp.
- Brush the top of the pie with egg yolk mixture and slit the top in a few places for venting.
- Bake for 15 minutes in the 450°F oven. Check pie for a deep golden brown. When it is browned to your preference, cover with aluminum foil and continue baking 15 minutes longer until bottom crust is also cooked and filling is bubbling up under the crust.
- Cool for at least 15 minutes before cutting and serving.
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