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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://messykitchenmagic.com/creamy-chicken-pot-pie-recipe/