If you have been searching for the ultimate comfort food that wraps you in cozy flavors and creamy goodness, look no further than this Creamy Chicken Pot Pie Recipe. It’s a deliciously rich and satisfying dish, loaded with tender chicken, vibrant vegetables, and a silky sauce all encased in a flaky golden crust. This recipe strikes the perfect harmony between hearty and homey, making it ideal for family dinners or anytime you want a warm hug from your food. Trust me, once you try this creamy chicken pot pie, it will quickly become one of your all-time favorites.
Ingredients You’ll Need
This Creamy Chicken Pot Pie Recipe keeps things wonderfully simple yet absolutely essential, with each ingredient playing a key role in building the perfect balance of taste, texture, and color. Freshness and quality really shine through here, so familiar ingredients come together to create something truly comforting.
- 2 cups cooked, shredded chicken breast: The star protein that makes this pie hearty and satisfying.
- 1 cup frozen peas and carrots: Adds a pop of color and a touch of natural sweetness.
- 1/2 cup frozen corn: Offers subtle crunch and complements the veggies beautifully.
- 1/2 cup diced celery: Contributes a mild aromatic crunch that lifts the overall flavor.
- 1/3 cup unsalted butter: Creates that luscious base for the creamy roux.
- 1/3 cup all-purpose flour: Thickens the filling to a silky, spoonable consistency.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering them.
- 1/4 teaspoon black pepper: Lends a gentle kick and warmth.
- 1/4 teaspoon onion powder: Adds subtle depth and a savory undertone.
- 1 3/4 cups chicken broth: Infuses the filling with rich, meaty flavor.
- 2/3 cup whole milk: Keeps the sauce creamy and smooth.
- 1 refrigerated pie crust (or homemade): The flaky, buttery shell that encases the filling perfectly.
- 1 egg, beaten (for egg wash): Gives the crust a beautiful golden sheen and crisp finish.
How to Make Creamy Chicken Pot Pie Recipe
Step 1: Preparing the Filling
Start by melting the butter over medium heat in a large skillet, then toss in the diced celery and cook until it’s just tender, about 3 to 4 minutes. This step releases that fresh aromatic crunch which adds layers of flavor to the filling.
Step 2: Making the Roux
Sprinkle the flour, salt, pepper, and onion powder into the skillet, stirring constantly to create a smooth roux that thickens the filling. Let it cook for 1 to 2 minutes to remove any raw flour taste while keeping the mixture silky.
Step 3: Adding the Liquids
Gradually whisk in the chicken broth and milk, bringing everything to a gentle simmer. This combination transforms the roux into a creamy sauce that will envelop the veggies and chicken beautifully. Stir for 3 to 5 minutes until it thickens perfectly.
Step 4: Incorporating Chicken and Veggies
Remove from the heat and fold in the shredded chicken, peas and carrots, and corn. The filling now bursts with flavor and color, ensuring each bite has just the right amount of everything.
Step 5: Assembling the Pot Pie
Roll out the pie crust into a 9-inch pie dish, making sure it fits snugly on the bottom and sides. Pour the creamy chicken filling into the crust evenly.
Step 6: Crusting, Venting, and Baking
Top with the second pie crust, sealing the edges by pressing them together. Cut a few slits on the top crust to allow steam to escape while baking. Brush the surface with beaten egg to create that irresistible golden, glossy crust.
Step 7: Baking to Perfection
Bake at 425°F for 30 to 35 minutes until the crust turns golden brown and flaky. Once out of the oven, let it rest for 10 minutes to set up before slicing into warm, creamy slices that’ll make your taste buds sing.
How to Serve Creamy Chicken Pot Pie Recipe
Garnishes
Sprinkle freshly chopped parsley or thyme on top for a fragrant, fresh burst of herbaceous flavor and an inviting pop of green. A dollop of sour cream can also add a tangy creaminess that complements the savory richness.
Side Dishes
This hearty pie pairs wonderfully with lighter sides like a crisp green salad dressed with vinaigrette or steamed broccoli. These options provide a refreshing contrast that balances the richness of the pot pie.
Creative Ways to Present
For a fun twist, try baking this filling in individual ramekins, perfect for dinner parties or portion control. You can also use puff pastry instead of traditional pie crust for a flakier, layered texture that feels a little more decadent.
Make Ahead and Storage
Storing Leftovers
Leftover pie can be wrapped tightly in plastic wrap or placed in an airtight container and stored in the refrigerator for up to 3 days. This keeps the crust crisp and the filling fresh for an easy next-day meal.
Freezing
If you want to save some for later, the unbaked pie can be frozen before baking. Wrap it well in foil or plastic wrap and freeze for up to 2 months. When ready, bake it straight from frozen, adding extra time to the baking process.
Reheating
To reheat, cover the pie with foil to prevent the crust from burning, then warm it in the oven at 350°F for about 20 minutes or until heated through. This method helps preserve the flaky crust and creamy filling without drying it out.
FAQs
Can I use leftover chicken for this Creamy Chicken Pot Pie Recipe?
Absolutely! Leftover cooked chicken or even rotisserie chicken works wonderfully, adding convenience without sacrificing flavor.
What can I substitute for the frozen vegetables?
You can swap in fresh vegetables like diced carrots, peas, corn, and celery if you prefer, just steam them lightly before adding to ensure they cook evenly in the filling.
Is there a way to make the crust gluten-free?
Yes, using a gluten-free pie crust available at many grocery stores or making your own gluten-free dough will work perfectly in this recipe without compromising the delicious flaky texture.
Can I make this pot pie dairy-free?
For dairy-free options, substitute the butter with a non-dairy alternative and use coconut milk or almond milk in place of whole milk while maintaining the creamy consistency.
What should I do if the edges of the crust brown too quickly?
If the crust edges brown too fast, cover them loosely with foil halfway through baking to prevent burning while the pie finishes cooking evenly.
Final Thoughts
This Creamy Chicken Pot Pie Recipe is one of those timeless dishes that feels like a warm embrace on a plate. Its effortless combination of creamy filling, tender chicken, and flaky crust makes it an unbeatable choice for a cozy dinner. I encourage you to give this recipe a try and watch how it quickly becomes a staple you’ll turn to again and again. Your family and friends will thank you for bringing this bit of delicious comfort to the table.
Print
Creamy Chicken Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Creamy Chicken Pot Pie is a comforting American classic featuring tender shredded chicken, a medley of vegetables, and a rich, creamy sauce all encased in a flaky golden pie crust. Perfect for an easy weeknight dinner, this savory pie combines a homemade roux-based filling with a buttery crust baked to perfection.
Ingredients
Filling
- 2 cups cooked, shredded chicken breast
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 1/2 cup diced celery
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
Crust
- 1 refrigerated pie crust (or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the pot pie.
- Cook Celery: In a large skillet over medium heat, melt the unsalted butter. Add diced celery and cook for 3 to 4 minutes until it becomes slightly tender.
- Make Roux: Stir in the all-purpose flour, salt, black pepper, and onion powder to the melted butter and celery mixture. Cook for 1 to 2 minutes, stirring constantly to form a smooth roux.
- Add Liquids: Slowly whisk in the chicken broth and whole milk, bringing the mixture to a gentle simmer. Continue cooking for 3 to 5 minutes until the sauce thickens to a creamy consistency.
- Combine Filling: Remove the skillet from heat. Stir in the cooked shredded chicken, frozen peas and carrots, and frozen corn until evenly combined.
- Prepare Pie Crust: Roll out one pie crust and fit it into a 9-inch pie dish. Pour the creamy chicken and vegetable filling into the crust.
- Top with Second Crust: Place the second pie crust over the filling. Seal the edges by pinching and pressing the crusts together. Cut a few slits on the top crust to allow steam to escape during baking.
- Apply Egg Wash: Brush the beaten egg over the top crust to give a golden, glossy finish after baking.
- Bake Pie: Bake in the preheated oven for 30 to 35 minutes, or until the crust turns golden brown and crisp.
- Rest and Serve: Remove the pot pie from the oven and allow it to rest for 10 minutes before slicing. Serve warm and enjoy your creamy chicken pot pie.
Notes
- Rotisserie chicken works great for this recipe, saving prep time.
- If crust edges brown too quickly, cover them with foil during the last 10 minutes of baking to prevent burning.
- You can bake the filling in ramekins or individual dishes for single-serving portions.
