Introduction

Creamy Chicken Pot Pie is a comforting classic, combining tender chicken and vegetables in a rich, creamy sauce, all encased in a flaky pastry crust. It’s perfect for a cozy dinner that feels both indulgent and homemade.

Creamy Chicken Pot Pie Recipe - Recipe Image

Ingredients

2 cups cooked chicken, shredded or diced
1 cup mixed vegetables (such as peas, carrots, and corn)
1 cup heavy cream
1 sheet of ready-made pastry or pie crust

Instructions

Step 1: Prepare the filling by combining cooked chicken and mixed vegetables in a pan over medium heat. Add heavy cream and simmer gently until the mixture thickens and is heated through.
Step 2: Pour the creamy chicken and vegetable filling into a baking dish. Cover the filling with the pastry sheet, pressing down the edges to seal. Make small slits in the top to allow steam to escape. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the pastry is golden and crisp.

Tips & Variations

Use a mix of fresh or frozen vegetables based on what you have available for convenience and flavor variety.
For extra flavor, sauté some onions and garlic before adding the chicken and vegetables.
Substitute heavy cream with half-and-half or milk for a lighter version, but the sauce will be less rich.
Top the pie with a puff pastry sheet for a more decorative and flaky crust.

Storage

Store leftover chicken pot pie covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the pastry’s crispness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover chicken for this recipe?

Yes, leftover cooked chicken works perfectly and makes this dish quick and easy to prepare.

What can I use if I don’t have heavy cream?

You can substitute with half-and-half or whole milk mixed with a small amount of flour or cornstarch to thicken the sauce, though the texture will be lighter.

Creamy Chicken Pot Pie Recipe

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★★★★★

4.6 from 91 reviews

A comforting and creamy chicken pot pie featuring tender chicken, a medley of fresh vegetables, and a rich cream-based filling, all encased in a flaky homemade pastry crust. Perfect as a hearty meal for any day of the week.

Author: Maya
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

For the Chicken Filling

2 cups cooked, shredded chicken breast
1 cup carrots, diced
1 cup peas
1 cup potatoes, peeled and diced
1/2 cup celery, diced
1/3 cup unsalted butter
1/3 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme

For the Pastry

1 package (about 14 oz) refrigerated pie crusts or homemade pastry dough for top and bottom crust
1 egg, beaten (for egg wash)

Instructions

Prepare the Vegetables and Chicken: Dice the carrots, potatoes, and celery into uniform pieces. Shred the cooked chicken into bite-sized pieces and set aside.
Make the Creamy Filling: In a large skillet over medium heat, melt the butter. Stir in the flour and cook for about 1-2 minutes to form a roux, stirring constantly to avoid burning. Gradually whisk in the chicken broth and cream until smooth. Add salt, pepper, and thyme. Cook until the mixture thickens, about 5-7 minutes.
Add Vegetables and Chicken: Stir the diced vegetables and shredded chicken into the thickened cream sauce. Cook for another 5 minutes until the vegetables are tender but not mushy. Remove from heat.
Assemble the Pie: Preheat the oven to 425°F (220°C). Roll out one pie crust and fit it into a 9-inch pie pan. Pour the creamy chicken and vegetable filling into the crust. Cover with the second pie crust, sealing the edges by crimping. Cut a few slits into the top crust to allow steam to escape. Brush the top crust with beaten egg for a golden finish.
Bake the Pie: Place the assembled pie on the middle rack of the preheated oven. Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbly. If the crust edges brown too quickly, cover them with foil.
Cool and Serve: Let the pot pie cool for about 10 minutes before slicing to allow the filling to set. Serve warm and enjoy.

Notes

You can substitute frozen mixed vegetables if fresh are not available, just adjust cooking time accordingly.
To make the crust extra flaky, chill the pie dough before rolling and keep ingredients cold.
Leftover pot pie can be refrigerated up to 3 days and reheated in the oven for best results.
For a lighter version, substitute cream with half-and-half, but the filling will be less rich.

Keywords: chicken pot pie, creamy chicken pot pie, comfort food, homemade pie, savory pie, chicken and vegetable pie