Creamy Chicken Pot Pie

Name: Creamy Chicken Pot Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups cooked chicken, shredded; 1 cup carrots, diced; 1 cup peas; 1 cup celery, diced; 1/2 cup onions, diced; 1/3 cup butter; 1/3 cup all-purpose flour; 1 cup chicken broth; 1 cup milk; 1 teaspoon thyme; Salt and pepper to taste; 1 package refrigerated pie crusts (2 crusts); 1 egg, beaten (for egg wash)

Highlighted under: Cozy Comfort Food Collection

Indulge in the rich and comforting flavors of this Creamy Chicken Pot Pie, perfect for cozy dinners.

Created by

Isabella Clark

Last updated on 2025-12-30T19:10:34.685Z

This Creamy Chicken Pot Pie is the ultimate comfort food, filled with tender chicken, fresh vegetables, and a rich creamy sauce, all encased in a flaky pastry crust.

        Why You Will Love This Recipe
        Rich, creamy filling that warms your soul
Flaky pie crust that adds the perfect crunch
Packed with tender chicken and fresh veggies

      

Perfect for Any Occasion

Creamy Chicken Pot Pie is not just a comfort food; it's a versatile dish that can suit various occasions. Whether you're hosting a family gathering, preparing a cozy dinner for two, or looking for a dish to impress guests at a potluck, this pot pie fits the bill. Its hearty filling and flaky crust appeal to both young and old, making it a family favorite.

The beauty of this recipe lies in its adaptability. You can easily swap out vegetables based on what’s in season or what you have on hand. Want to add mushrooms or corn? Go for it! The creamy chicken filling is rich enough to accommodate different flavors while still delivering that traditional pot pie experience.

A Go-To Recipe for Leftover Chicken

One of the best aspects of this Creamy Chicken Pot Pie is its efficiency in utilizing leftover cooked chicken. Instead of letting that rotisserie chicken go to waste, transform it into a comforting meal that your family will love. This recipe allows you to repurpose leftovers in a delicious way that feels fresh and exciting.

Using up leftovers not only saves you time but also cuts down on food waste, making this dish an eco-friendly choice. Simply shred your leftover chicken and incorporate it into the filling, allowing the flavors to meld beautifully with the vegetables and creamy sauce.

Tips for the Perfect Pie

To achieve the ultimate flaky crust, make sure your pie dough is cold before rolling it out. If you're using refrigerated crusts, keep them in the fridge until you're ready to use them. A cold crust will help prevent shrinkage and ensure that it bakes to a beautiful golden brown.

Don’t forget to cut slits in the top crust to allow steam to escape. This simple step can prevent a soggy bottom and ensures that your filling cooks evenly. For an extra touch, sprinkle some herbs or spices on top of the crust before baking to enhance the aroma and flavor of your pot pie.

Ingredients

For the Filling

2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup peas
1 cup celery, diced
1/2 cup onions, diced
1/3 cup butter
1/3 cup all-purpose flour
1 cup chicken broth
1 cup milk
1 teaspoon thyme
Salt and pepper to taste

For the Crust

1 package refrigerated pie crusts (2 crusts)
1 egg, beaten (for egg wash)

Make sure to use fresh vegetables for the best flavor!

Instructions

Prepare the Filling

In a large skillet, melt the butter over medium heat. Add the onions, carrots, and celery, and cook until tender. Stir in the flour and cook for 1 minute.

Add the chicken broth and milk, stirring constantly until the mixture thickens. Add the shredded chicken, peas, thyme, salt, and pepper. Mix well and remove from heat.

Assemble the Pie

Preheat your oven to 425°F (220°C). Roll out one pie crust and place it in a 9-inch pie pan. Pour the chicken filling into the crust. Roll out the second crust and place it over the filling. Seal the edges and cut slits in the top crust for steam to escape. Brush the top with beaten egg.

Bake the Pie

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let it cool for a few minutes before serving.

Enjoy your homemade Creamy Chicken Pot Pie!

Storing and Reheating

If you have leftovers, storing your Creamy Chicken Pot Pie is simple. Allow it to cool completely before covering it with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 3 days. For longer storage, consider freezing the unbaked pie. Just make sure to wrap it tightly and label it so you can enjoy it later.

When you're ready to reheat, the oven is your best friend. Preheat it to 350°F (175°C) and bake the pie for about 25-30 minutes, or until heated through. If reheating individual slices, microwave them for 2-3 minutes, but be aware that this may affect the crust's texture.

Pairing Suggestions

To elevate your dining experience, consider pairing this Creamy Chicken Pot Pie with a fresh side salad. A simple green salad with a light vinaigrette can provide a refreshing contrast to the richness of the pie. Additionally, roasted vegetables or steamed broccoli make excellent choices, complementing the flavors without overwhelming your palate.

For beverage pairings, a crisp white wine, like a Chardonnay, works beautifully with the creamy filling. If you prefer non-alcoholic options, a sparkling water with a splash of lemon or lime can be a refreshing choice that cleanses the palate between bites.

Questions About Recipes

→ Can I use leftover turkey instead of chicken?

Absolutely! Leftover turkey works perfectly in this recipe.

→ Can I make this pot pie ahead of time?

Yes, you can prepare the filling and crust separately, then assemble and bake when ready.

→ What vegetables can I add?

Feel free to add mushrooms, corn, or any of your favorite vegetables.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.