Nothing beats the cozy, comforting warmth of a golden, flaky crust filled with creamy, tender chicken and veggies—this Creamy Chicken Pot Pie Recipes Recipe hits all those notes perfectly. It’s a classic that feels like a warm hug on a plate, and I can’t wait to walk you through it.
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Why You'll Love This Recipe
This Creamy Chicken Pot Pie Recipes Recipe has been a favorite in my house for years because it strikes the perfect balance of rich, creamy filling and flaky, buttery crust. Every time I make it, I’m reminded of family dinners and cozy weekend afternoons.
- Hearty Comfort Food: It’s the ultimate comfort food with tender chicken and a luscious, creamy sauce that fills your kitchen with amazing aromas.
- Scratch-Made Goodness: Making your own pie crust and filling means you control the flavors and quality—way better than frozen versions.
- Make-Ahead Friendly: You can prep the filling or dough ahead of time, which makes weeknight dinners or guests a breeze to serve.
- Versatile and Customizable: You can swap in your favorite veggies or herbs to make it uniquely yours every time.
Ingredients & Why They Work
This recipe is all about layering flavors and textures that meld beautifully during baking. Each ingredient plays a vital role in building that creamy, savory pie filling you’ll crave—plus, a buttery crust that seals the deal.
- Pie Crust: Whether homemade or store-bought, the crust should be buttery and flaky to contrast the creamy filling.
- Chicken: Rotisserie chicken is a lifesaver here—it’s juicy, ready-to-go, and packed with flavor, but you can also use leftover roasted chicken or poached breasts.
- Yukon Gold Potatoes: I like these because they hold their shape while softening to creamy tenderness.
- Carrots, Celery & Onion: These classic aromatics add sweetness and depth, building that familiar pot pie flavor.
- Garlic: Just enough to boost savory notes without overpowering.
- Butter and Olive Oil: The combo helps you sauté veggies perfectly and adds richness.
- Flour: Creates the roux that thickens the creamy sauce to silky perfectness.
- Chicken Broth & Milk: The liquid base that melds with the roux for a luscious, savory gravy.
- Chicken Bouillon & Herbs: These punches of flavor—parsley, oregano, thyme, sage, rosemary—make the filling aromatic and comforting.
- Frozen Peas: Added at the end to keep their pop of color and slight sweetness.
- Egg Wash: Brushing this on your crust gives that beautiful, shiny golden finish.
Make It Your Way
One of my favorite things about this Creamy Chicken Pot Pie Recipes Recipe is how easy it is to tweak. Whether you like it veggie-packed or crave a little heat, this recipe welcomes your personal touches.
- Vegetable Variations: I sometimes swap out peas for green beans or add corn for a touch of sweetness—both work beautifully and keep things interesting.
- Herb Swaps: If fresh herbs are on hand, a tablespoon of chopped rosemary or thyme brightens the flavor far more than dried.
- Spice It Up: Try adding a pinch of cayenne or smoked paprika if you want a subtle kick that compliments the creaminess.
- Crust Alternatives: For a shortcut, a flaky puff pastry top can be used for an extra buttery crunch.
Step-by-Step: How I Make Creamy Chicken Pot Pie Recipes Recipe
Step 1: Make and Chill the Pie Dough
This part is key! I like to make my pie dough the day before so it rests and chills well, which keeps it tender and flaky when baking. If you’re short on time, store-bought crust works fine—just make sure it’s cold before rolling out.
Step 2: Microwave the Potatoes
To save time and ensure tenderness without boiling, pop your cubed potatoes in the microwave with a splash of water, covered, for 5-6 minutes until fork-tender. This little shortcut speeds up the process and keeps them perfectly cooked without falling apart.
Step 3: Cook the Veggies and Make the Roux
In a large pan, melt butter with olive oil and sauté onions, carrots, and celery until soft—around 6-8 minutes. Then, toss in garlic for just 30 seconds so it doesn’t brown too much. Sprinkle in the flour and cook for 2 minutes to get rid of that raw flour taste. This roux base is what thickens that luscious sauce!
Step 4: Add Broth, Milk Mixture, and Seasoning
Reduce heat to low and stir in the chicken broth, then whisk in your milk and cornstarch mix. Add the chicken bouillon and all your herbs and spices. Bring it gently to a simmer, whisking constantly—it’s crucial to prevent lumps and get that smooth gravy you’re after.
Step 5: Combine Filling and Assemble the Pie
Once thickened to your liking, remove from heat and stir in shredded chicken, drained potatoes, and frozen peas. Give it a taste and adjust salt or pepper. Pour this hearty filling into your pie dish, then carefully roll out your chilled dough over the top. Seal and flute the edges, cut slits for steam, and brush egg wash for that golden finish.
Step 6: Bake and Enjoy
Bake at 375°F for 40-55 minutes until the crust turns gorgeous golden brown. Watch carefully so the edges don’t burn—cover with foil if needed. Let it rest 5-10 minutes before cutting in so the filling settles nice and thick. Then dig in!
Top Tip
After making this pot pie countless times, I’ve learned a few tricks that make the process smoother and the result even better. These tips will save you time and help your pie look and taste like it came from a restaurant kitchen.
- Perfect Thickening: Don’t rush the roux stage—cook the flour enough and whisk continuously when adding liquids to avoid lumps in your creamy sauce.
- Crust Edge Shielding: Cover the pie edges with foil after 30 minutes of baking to prevent burning while letting the center bake thoroughly.
- Cold Dough Makes a Difference: The chill on your dough ensures you get flaky layers instead of a tough crust—so patience pays off here.
- Use Rotisserie Chicken: This shortcut adds incredible flavor and saves so much prep time—plus it’s juicy enough to keep the filling moist.
How to Serve Creamy Chicken Pot Pie Recipes Recipe
Garnishes
I love sprinkling some fresh chopped parsley or thyme on top just before serving—it adds a fresh, vibrant touch that contrasts beautifully with the golden crust. A light dusting of freshly cracked black pepper also amps up the savory vibe.
Side Dishes
Since the pot pie feels like a full meal, I usually keep sides simple and fresh—think a crisp green salad with a tangy vinaigrette or roasted Brussels sprouts. On cooler days, a side of homemade applesauce adds a sweet, bright balance too.
Creative Ways to Present
For special occasions, I’ve made mini pot pies in ramekins or muffin tins—so cute and perfect for portion control. You can also get creative shaping the crust edges or cutting decorative slits on top for that extra “wow” factor at holiday dinners.
Make Ahead and Storage
Storing Leftovers
I let my leftovers cool completely, cover tightly with foil or plastic wrap, and refrigerate. This pot pie keeps well for about 5 days; just reheat gently to keep that crust from getting soggy.
Freezing
I’ve frozen both unbaked assembled pies and filling separately with success. Wrap tightly in plastic wrap and foil for best results. Thaw overnight in the fridge and bake or reheat just like fresh—your freezer is your friend for weekday meals.
Reheating
To reheat, I prefer the oven to keep the crust crisp—cover loosely with foil and bake at 300°F for 20-30 minutes until warmed through. For a quicker option, the microwave works but may soften the crust, so toast it slightly in a hot pan or air fryer afterward if you can.
Frequently Asked Questions:
Absolutely! Leftover cooked chicken works perfectly in this Creamy Chicken Pot Pie Recipes Recipe—just shred or chop it into bite-sized pieces before adding to the filling.
To avoid soggy crust, make sure your filling isn’t too runny before adding it to the pie dish. Precooking the potatoes and thickening the sauce properly helps a lot. Also, letting the pie cool slightly before slicing helps the filling firm up.
Yes! Use a gluten-free pie crust and substitute the all-purpose flour in the filling with gluten-free flour blends or cornstarch. Just be sure to check that your chicken broth and bouillon are gluten-free as well.
The oven is my favorite method—cover the pie with foil and bake at 300°F for about 20-30 minutes until warmed through to keep the crust nice and flaky. The microwave works too but may soften the crust.
Final Thoughts
This Creamy Chicken Pot Pie Recipes Recipe is one of those dishes that brings a little joy and warmth no matter the occasion. It’s a recipe I keep returning to because it’s like homemade comfort food at its finest—simple, satisfying, and endlessly adaptable. I hope you enjoy making and sharing it as much as I do!
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Creamy Chicken Pot Pie Recipes Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 3 hours 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Classic Chicken Pot Pie recipe features a flaky homemade pie crust filled with a hearty, creamy chicken and vegetable filling made from shredded rotisserie chicken, Yukon gold potatoes, carrots, celery, and peas, all simmered in a savory broth and baked to golden perfection. Perfect for a comforting dinner that can be made ahead and reheated with ease.
Ingredients
Pie Crust
- 1 recipe pie crust (or store-bought pie crust)
- 1 large egg (beaten with 1 tablespoon milk or heavy cream for egg wash)
Pot Pie Filling
- ½ cup milk
- 1 ½ teaspoons cornstarch
- 2 ½ cups shredded chicken (rotisserie preferred)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 ½ cups Yukon gold potatoes, peeled, chopped into ½-inch cubes
- 1 medium yellow onion, chopped
- 2 medium carrots, thinly sliced (about 1 cup)
- ¾ cup sliced celery
- 4 cloves garlic, minced
- ⅓ cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 ½ teaspoons dried parsley
- 1 ½ teaspoons chicken bouillon (powder, cubes, or base)
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon rubbed sage
- ¼ teaspoon dried rosemary
- ¼ teaspoon black pepper
- 1 cup frozen peas (do not thaw)
Instructions
- Make the Pie Dough: Prepare the pie dough recipe up to forming the dough into a disc and chilling it for at least 2 hours or overnight for best results.
- Prep the Filling: Preheat the oven to 375°F. Whisk together the milk and cornstarch in a small bowl and set aside.
- Microwave the Potatoes: Place chopped potatoes with ¼ cup water in a microwave-safe bowl with a lid. Cover and microwave for 6 minutes until fork-tender. Drain and set aside.
- Cook the Vegetables: In a large braiser, saucepan, or Dutch oven, melt butter and olive oil over medium-high heat. Add onions, carrots, and celery and sauté for 8 minutes until onions soften. Add minced garlic and sauté for 30 seconds more. Sprinkle in flour and cook for 2 minutes, stirring to form a thick roux.
- Add Liquids and Seasoning: Reduce heat to low and stir in chicken broth, whisked milk and cornstarch mixture, chicken bouillon, and all spices—parsley, oregano, thyme, salt, sage, rosemary, and pepper.
- Thicken the Sauce: Bring to a simmer while whisking constantly. Continue simmering until sauce thickens to desired consistency. Adjust thickness by adding broth or milk for thinner sauce or simmering longer for thicker sauce. Remember the sauce thickens further with potatoes added.
- Combine Filling Ingredients: Remove the pan from heat. Stir in shredded chicken, microwaved potatoes, and frozen peas. Adjust seasoning with salt and pepper. Transfer the filling mixture to a 9-inch deep-dish pie pan (1 ½ to 2 inches deep).
- Roll Out the Pie Crust: Roll chilled dough into an 11- or 12-inch circle on lightly floured parchment paper. Carefully flip the dough on top of the filling and peel back the parchment paper.
- Form and Decorate the Edges: Fold the overhanging dough back over itself to create a thick crust edge. Flute the edges or crimp with a fork. Cut 6 to 8 slits in the top crust to allow steam to escape. Brush the top crust with the egg wash, avoiding the edges to prevent over-browning.
- Bake the Pot Pie: Bake in the preheated oven for 55 minutes until the top crust is golden brown. If edges brown too quickly, cover them with foil or a pie crust shield. Add extra slits in the crust if needed to prevent puffing.
- Cool and Serve: Let the pie cool for 10 minutes before slicing and serving for best texture and flavor.
Notes
- Chicken bouillon adds a depth of savory flavor; use powder, cubes, or bouillon base without pre-dissolving for best results.
- This recipe is 100% make-ahead—both the dough and the filling can be prepared in advance and refrigerated.
- To store cooked pie, cover and refrigerate for up to 5 days. Reheat in microwave, air fryer, or oven as detailed in the instructions.
- If reheating in the air fryer, use 365°F for 5 minutes for individual portions; for the oven, cover with foil and bake at 300°F for 20-30 minutes.
- The pie dough can be refrigerated for up to 5 days or frozen for up to 3 months; thaw in the fridge overnight before using.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
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