Name: Creamy Chicken Pot Pie Recipes Recipe
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 1 recipe pie crust (or store-bought pie crust); 1 large egg (beaten with 1 tablespoon milk or heavy cream for egg wash); 1/2 cup milk; 1 1/2 teaspoons cornstarch; 2 1/2 cups shredded chicken (rotisserie preferred); Salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 1/2 cups Yukon gold potatoes, peeled, chopped into 1/2-inch cubes; 1 medium yellow onion, chopped; 2 medium carrots, thinly sliced (about 1 cup); 3/4 cup sliced celery; 4 cloves garlic, minced; 1/3 cup all-purpose flour; 3 cups low-sodium chicken broth; 1 1/2 teaspoons dried parsley; 1 1/2 teaspoons chicken bouillon (powder, cubes, or base); 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon rubbed sage; 1/4 teaspoon dried rosemary; 1/4 teaspoon black pepper; 1 cup frozen peas (do not thaw)

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.

This image shows a close-up of a white bowl holding a thick chicken and vegetable pot pie with two visible layers. The top layer is a golden-brown crust with a rough, crumbly texture, decorated with green sprigs of rosemary. The bottom layer is a creamy filling with bright orange carrot slices, yellow potato chunks, green peas, and shredded chicken mixed with a light sauce, all sprinkled with small bits of fresh green herbs. A golden spoon is partially buried in the filling on the right side, scooping up some of the ingredients. The bowl is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Pot Pie Recipes Recipe
Top Tip
How to Serve Creamy Chicken Pot Pie Recipes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Pot Pie Recipes Recipe

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.

The image shows a round savory pie with a thick, golden-brown crust that has a crimped edge. The top crust is flaky with a slightly shiny finish and a few small sprigs of green herbs on it. A slice is removed, revealing the inside filled with a creamy mix of light brown shredded meat, white and yellow potato chunks, orange carrot pieces, and green peas mixed together. The pie is placed in a white dish on a white marbled surface, with a gold spoon inside the filling. Some scattered green herbs are around the pie next to a beige and striped cloth. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a thick disc of pale, chilled pie dough on simple white ceramic plate, one whole large brown egg with clean shell, a small white bowl of pale yellow milk, a small white bowl of golden olive oil, a small white bowl of unsalted butter cubes, peeled and chopped Yukon gold potatoes in a neat pile, two medium yellow onions, one whole and one chopped, two medium carrots thinly sliced, celery stalks with green leaves sliced, four cloves of fresh garlic unpeeled, a small white bowl of all-purpose flour, shredded rotisserie chicken in a small mound, a small white bowl of frozen green peas, a small white bowl of low-sodium chicken broth, small piles of dried parsley, oregano, thyme, rubbed sage, rosemary, and a pinch of black peppercorns arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I use leftover chicken instead of rotisserie?

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.

How do I avoid a soggy crust?

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.

Can I make this pot pie gluten-free?

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.

What’s the best way to reheat leftovers?

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!