Name: Creamy Chicken Pot Pie Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 medium onion, diced; 2 cloves garlic, minced; 1 cup carrots, diced; 1 cup celery, diced; 1 cup frozen peas; 1/3 cup all-purpose flour; 2 cups chicken broth; 1 cup whole milk; 3 cups cooked chicken, shredded or diced; 1 teaspoon dried thyme; Salt and pepper to taste; 1 sheet puff pastry, thawed; 1 egg, beaten (for egg wash)

Jump to Recipe·Print Recipe

If you’re craving the ultimate comfort food, there’s nothing quite like a homemade Creamy Chicken Pot Pie. Imagine golden puff pastry crowning a bubbling filling of tender chicken, sweet carrots, peas, and aromatic herbs. This classic American dish is pure coziness in every bite, with a luxuriously creamy sauce that pulls everything together. Whether you’re serving it to family or sharing with friends, Creamy Chicken Pot Pie is guaranteed to warm your heart and your kitchen.

Creamy Chicken Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

Every great Creamy Chicken Pot Pie starts with simple, fresh ingredients that work together to create layers of flavor and a show-stopping presentation. Each item on this list serves not just a purpose, but either brings texture, rich taste, or vibrant color to the comforting casserole. Here’s what you’ll need:

Unsalted butter: Adds a rich, silky base for sautéing the veggies and making the sauce shine.
Onion (diced): Brings sweetness and depth; don’t skip this aromatic essential.
Garlic (minced): A burst of savory flavor that makes the filling smell heavenly.
Carrots (diced): Offer a subtle sweetness and beautiful pops of color.
Celery (diced): Adds crunch and a classic savory undertone to the filling.
Frozen peas: Sweet and tender, they round out the veggie mix with classic pot pie flavor.
All-purpose flour: This is the magic thickener that helps create that creamy, luscious sauce.
Chicken broth: Infuses every bite with robust, comforting flavor.
Whole milk: Makes the sauce velvety and ultra-creamy.
Cooked chicken (shredded or diced): Juicy, tender, and the main attraction inside your pot pie.
Dried thyme: Earthy and herbal, thyme subtly lifts the whole dish.
Salt and pepper to taste: Don’t forget to season with these pantry staples to balance all the flavors.
Puff pastry (thawed): Gives you that irresistible golden layer on top—practically foolproof.
Egg (beaten, for egg wash): Makes the pastry shiny and beautifully browned in the oven.

How to Make Creamy Chicken Pot Pie

Step 1: Get Your Oven Ready

Start by preheating your oven to 400°F. This high heat ensures that your puff pastry will bake up gorgeously flaky and golden, turning your Creamy Chicken Pot Pie into a showstopper. Getting the oven hot now means everything will cook evenly later.

Step 2: Sauté the Veggies

Melt the butter in a big skillet over medium heat. Toss in your diced onion, garlic, carrots, and celery. Let them cook together until everything is soft and fragrant, about 5 to 7 minutes. Stir occasionally and watch as those veggies transform into a melt-in-your-mouth base for the filling.

Step 3: Make a Creamy Roux

Sprinkle the flour right over the sautéed veggies, mixing well so every bit gets coated. Cook for another minute or two—this step is crucial, as it gets rid of any raw flour flavor and sets the stage for an extra velvety sauce in your Creamy Chicken Pot Pie.

Step 4: Whisk In the Liquid

Gradually pour in the chicken broth and milk while whisking constantly. This helps prevent lumps and ensures your sauce won’t split. Keep stirring until the mixture is silky smooth and thickened, which happens pretty quickly!

Step 5: Add the Chicken and Veggies

Stir in your cooked chicken, frozen peas, dried thyme, and season everything generously with salt and pepper. Mix just until everything is evenly coated in that amazing creamy sauce. Take the skillet off the heat to prevent overcooking.

Step 6: Assemble the Pie

Pour the creamy filling into a 9-inch pie dish. Unfold your sheet of puff pastry, drape it over the top, and trim off any big overhangs. Press the edges onto the rim of the pie plate to seal in all that goodness. Brush the pastry with beaten egg to get that irresistible golden color.

Step 7: Let Off Some Steam

Cut a few small slits in the top of the pastry. These little vents allow steam to escape while the Creamy Chicken Pot Pie bakes, so the pastry turns crisp instead of soggy.

Step 8: Bake and Enjoy!

Slide your assembled pie into the oven and bake for 25 to 30 minutes. When the pastry is puffed, glossy, and deep golden brown, and the filling is bubbling around the edges, you know it’s ready. Let it cool for a few minutes—this helps the filling set and makes serving so much easier.

How to Serve Creamy Chicken Pot Pie

Garnishes

Top your Creamy Chicken Pot Pie with a sprinkle of chopped fresh parsley or a pinch of extra thyme. These fresh herbs add color and a lovely aroma, plus that final chef’s touch that really makes the pie look irresistible.

Side Dishes

This hearty main loves simple sides—think a crisp green salad with tangy vinaigrette or some steamed green beans. The freshness and crunch make a perfect contrast to the creamy, rich filling of your pot pie.

Creative Ways to Present

Up your dinner party game by baking individual Creamy Chicken Pot Pies in ramekins for a personal touch, or use mini cast iron skillets for rustic charm. Serve with a big spoon and let everyone break through that golden crust together—it’s a wonderful shared experience.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Chicken Pot Pie keeps beautifully in the refrigerator. Simply cover the remaining pie tightly or transfer to an airtight container, and store for up to three days. The flavors meld even more overnight, making every bite just as comforting the next day.

Freezing

To freeze, let the baked pie cool completely, then wrap tightly with plastic wrap and foil. You can freeze it whole or in individual portions for up to three months. Thaw in the fridge overnight before reheating for that just-made taste.

Reheating

For best results, pop leftovers back in the oven at 350°F until warmed through and the pastry crisps up again—about 20 to 25 minutes. The microwave works in a pinch, but the crust will be softer rather than crisp.

FAQs

Can I use rotisserie chicken in Creamy Chicken Pot Pie?

Absolutely! Rotisserie chicken is a fantastic shortcut that adds extra flavor and saves time. Just shred or chop it up and fold it into the creamy filling at the right step.

What can I substitute for puff pastry?

If you don’t have puff pastry, traditional pie crust or even biscuit dough works beautifully. Each brings its own unique texture and charm to Creamy Chicken Pot Pie.

Can I make this dish dairy-free?

Yes! Swap out the butter for a dairy-free alternative and use unsweetened almond or soy milk instead of whole milk. The filling will still be rich and satisfying.

How do I prevent a soggy bottom crust?

This recipe uses only a pastry top, but if you like a bottom crust too, blind bake it before adding the filling. This helps it stay crisp beneath the creamy sauce.

What other vegetables can I add?

Feel free to incorporate potatoes, corn, green beans, or mushrooms. Creamy Chicken Pot Pie is wonderfully flexible, so use what you have on hand or what’s in season.

Final Thoughts

If you’re seeking the flavor of home, go ahead and treat yourself to a batch of Creamy Chicken Pot Pie. It’s a cozy, crowd-pleasing classic that always gets rave reviews. Don’t be surprised if it becomes your new comfort food tradition—grab a spoon and dig in!

Creamy Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 7 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the ultimate comfort food with this creamy chicken pot pie. A flavorful filling of tender chicken and vegetables in a rich sauce, topped with flaky puff pastry, makes for a satisfying meal that’s perfect for any occasion.

Ingredients

Scale

For the Filling:

2 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
1 cup carrots, diced
1 cup celery, diced
1 cup frozen peas
1/3 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
3 cups cooked chicken, shredded or diced
1 teaspoon dried thyme
Salt and pepper to taste

For the Pastry:

1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat oven to 400°F.
Sauté Vegetables: In a large skillet, melt butter over medium heat. Add onion, garlic, carrots, and celery; sauté until tender, about 5–7 minutes.
Make Roux: Stir in flour and cook for 1–2 minutes to form a roux.
Add Liquid: Gradually whisk in chicken broth and milk, stirring until thickened and smooth.
Combine Ingredients: Add chicken, peas, thyme, salt, and pepper. Stir to combine and remove from heat.
Assemble Pie: Pour filling into a 9-inch pie dish. Roll puff pastry over filling, trim excess, and seal edges. Brush with egg wash.
Bake: Cut slits in the pastry, then bake for 25–30 minutes until golden and bubbly. Let cool slightly before serving.