The BEST Creamy Chicken Pot Pie recipe features a velvety and creamy chicken pot pie filling that is perfectly seasoned with all the usual suspects like chicken, carrots, celery, peas and onion all encapsulated in a delicious, buttery and flaky pie crust!
If you’ve been searching for the perfect chicken pot pie recipe, look no further! This chicken pot pie recipe is absolutely LOADED with amazing flavor and has the best texture. It is true COMFORT food at it’s finest. Have you ever had a pot pie that has a greasy filling or even worse, is dry?! Have no fearrrrr, because this recipe is not that. What you get is the creamiest, most flavorful, rich gravy that is packed with chicken and veggies. This is my husbands favorite meal for a reason! ?
Ingredients needed for Chicken Pot Pie
Chicken Pot Pie uses simple ingredients you probably already have on hand or can get easily.
- Chicken: I use boneless skinless chicken breasts cut into small, bite-sized pieces. You can also cut up a store-bought rotisserie chicken to save some time!
- Butter: to cook the vegetables in for flavor purposes.
- Flour: For thickening so the gravy isn’t super runny when the pie is finished.
- Chicken broth: Base of the sauce
- Heavy cream: This makes the gravy suuuuper creamy.
- Whole milk: I like to use a mixture of heavy cream and whole milk for the perfect, velvety, creamy texture.
- Thyme: Adds a TON of flavor to this pie.
- Salt and pepper: Again, flavor. Added to taste.
- Onion, carrots & celery: Sautéed in butter until softened.
- Peas: I use frozen and stir them in at the end.
- Pie crust: I usually just use store-bought, but a homemade crust would also be delicious.
- Egg: A lightly beaten egg is brushed across the top of the pie just before baking to help brown and crisp it up.
How to make Chicken Pot Pie
- Boil the chicken. Cut up the chicken into bite-sized pieces and boil in lightly salted water until cooked through, about 10 minutes. Drain and set aside.
- Cook vegetables. In a large and deep skillet (you will be making the filling in here so you want it t be deep enough to hold it all!), sautée onion, carrots and celery in butter until softened. Add minced garlic last and cook until fragrant.
- Start gravy. Whisk in the flour, thyme, salt and pepper until fully combined.
5. Add liquids. Add a little bit of the chicken broth and whisk very well to break up all of the lumps from the flour. Add the rest of the chicken broth, heavy cream and milk. Whisk until combined.
6. Simmer. Simmer your gravy on low heat for 10-15 minutes. You want a very thick gravy.
7. Add the rest of filling ingredients. Stir in the cooked chicken and frozen peas to the finished gravy.
8. Prepare pie crust. Add pie crust to the bottom of your greased pie plate. Fill the crust with the filling, then add the second crust on top. Pinch and seal the edges, then brush the top of the pie with the egg. With a small and sharp knife, cut a few slits in the top so it can vent while cooking.
9. Bake. Place a baking sheet on the rack under where you are placing the pot pie to ensure I will not drip into your oven. There is almost always a little bit that bubbles over. Bake pie for 30-35 minutes or until golden brown.
10. Dig in! When ready, allow it to cool for 10 minutes before cutting into it to allow the filling to settle a bit. Enjoy!
How do I store it?
You can store your chicken pot pie in an airtight container in the fridge for 3-5 days. To reheat, I recommend putting it in the oven for 10-15 minutes or until heated through for a nice, crispy crust. You can also just pop it in the microwave for convenience but the crust will be a little soggy. BUT, still delicious either way.
Can I freeze chicken pot pie?
Yes, this is the best recipe to freeze! You can freeze it baked AND unbaked. For unbaked, prepare the pot pie up until you’re ready to bake it. Wrap your pie in the pie plate in 2 layers of plastic wrap and one layer of foil. For baked, prepare and bake pot pie as directed in the recipe. Allow to cool completely and wrap it the same as mentioned above. Both ways can be frozen for up to 3 months. Thaw both ways in the refrigerator overnight and either bake as directed in the recipe OR reheat baked pie.
More savory recipes you will love:
The BEST Creamy Chicken Pot Pie
- 3 carrots sliced, about 2 cups
- 1/2 onion chopped
- 2 celery stalks diced, about 1 cup
- 3 garlic cloves minced
- 1 tbs salted butter
- 3 chicken breasts cubed
- 1/3 cup all-purpose flour
- 3 tsp thyme
- 2 tsp salt or to taste
- 2 tsp pepper or to taste
- 1 cup chicken broth
- 2 cups milk whole milk preferred
- 1 cup heavy cream
- 1/2 cup frozen peas
- 1 pkg pie crust two crusts
- 1 egg lightly beaten
- In a large saucepan, boil chicken in salted water until cooked through, about 10 minutes . Remove from heat, drain and set aside.
- In a large and deep skillet, sauté carrots, onion and celery until tender and softened. Add garlic and cook until fragrant. Whisk in flour and cook for 1 minute, stirring frequently. Stir in thyme, salt and pepper.
- Whisk in chicken broth very well, being sure no lumps of flour remain. Add milk and heavy cream, whisking until combined thoroughly. Simmer mixture over medium-low heat, stirring frequently, until thickened 5-10 minutes. You want a very thick gravy.
- Stir in frozen peas and cooked chicken.
- Preheat oven to 425°F. Lightly grease a 9-inch pie dish. Place a baking sheet under the rack you are going to be baking the pot pie on to catch any filling that may bubble over.
- Carefully place the first pie crust into the bottom of the pan and smooth it down. Trim excess hanging over the edges. Fill it with the pot pie filling.
- Place the second crust on top and trim the overhang again. Seal the edges of the pie by pressing them with the tongs of a fork or your fingers.
- With a sharp knife, cut a few slits in the center of the top crust – this gives the steam a place to escape. Using a pastry brush, brush the top of the crust with the beaten egg.
- Bake for 40-50minutes or until golden brown. Cool for 10 minutes before serving.
- How to store: You can store your chicken pot pie in an airtight container in the fridge for 3-5 days.
- How to reheat: To reheat, I recommend putting it in the oven for 10-15 minutes or until heated through for a nice, crispy crust. You can also just pop it in the microwave for convenience but the crust will be a little soggy. BUT, still delicious either way.
- Freezing instructions: You can freeze it baked AND unbaked. For unbaked, prepare the pot pie up until you’re ready to bake it. Wrap your pie in the pie plate in 2 layers of plastic wrap and one layer of foil. For baked, prepare and bake pot pie as directed in the recipe. Allow to cool completely and wrap it the same as mentioned above. Both ways can be frozen for up to 3 months. Thaw both ways in the refrigerator overnight and either bake as directed in the recipe OR reheat baked pie.