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 husband's favorite meal for a reason!
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Why you'll love this recipe
- Simple recipe: Easy-to-follow recipe and instructions!
- Loved by all: This homemade chicken pot pie recipe is one of the most comforting meals! It's my go-to meal to bring to family members when they have babies or are sick. I always receive RAVE reviews and requests for the recipe!
Ingredients needed for Chicken Pot Pie
Chicken Pot Pie uses simple ingredients you probably already have on hand or can get easily.
- Chicken: I recommend buying a store-bought rotisserie chicken and shredding 3 cups for this recipe. You can also boil 3 boneless skinless chicken breasts in salted water and shred them to make 3 cups.
- 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
- Shred chicken and sed 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.
- 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.
- Simmer. Simmer your gravy on low heat for 10-15 minutes. You want a very thick gravy.
- Add the rest of filling ingredients. Stir in the cooked chicken and frozen peas to the finished gravy.
- 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.
- 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.
- 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.
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📋 Recipe
The BEST Creamy Chicken Pot Pie
The BEST Creamy Chicken Pot Pie recipe features a velvety and creamy chicken pot pie filling that is perfectly seasoned in a buttery and flaky pie crust.
Ingredients
- 3 carrots, sliced, about 2 cups
- ½ onion, chopped
- 2 celery stalks, diced, about 1 cup
- 3 garlic cloves, minced
- 1 tbs salted butter
- 3 cups chicken, cooked and shredded*
- ⅓ cup all-purpose flour
- 3 tsp thyme
- 2 teaspoon salt, or to taste
- 2 teaspoon pepper, or to taste
- 1 cup chicken broth
- 2 cups milk, whole milk preferred
- 1 cup heavy cream
- ½ cup frozen peas
- 1 pkg pie crust, two crusts
- 1 egg, lightly beaten
Instructions
- If using a rotisserie chicken, shred 3 cups of chicken and set aside. If using boneless chicken, boil chicken in salted water until cooked through, about 10 minutes . Remove from heat, drain water and shred chicken for recipe.
- In a large and deep skillet OR pot, 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 or according to manufacturer's instructions on the pie dough you are using. 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 40-50 minutes or until golden brown. Cool for 10 minutes before serving.
Notes
* You can either shred a rotisserie chicken bought from the grocery store or boil 3 chicken breasts OR thighs and shred. 3 cups of shredded cooked chicken is needed for this recipe.
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.
Nutrition
Calories: 399kcalCarbohydrates: 17gProtein: 31gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 160mgSodium: 1143mgPotassium: 768mgFiber: 2gSugar: 8gVitamin A: 6093IUVitamin C: 11mgCalcium: 165mgIron: 2mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried this recipe?I'd love to hear about it! Leave a comment below & tag @sprinkle_some_sugar on instagram!
Jeanne says
As I am not a fan of boiled chicken, threw some boneless thighs into the air fryer with seasoning. To the gravy, I added fresh spinach, parsley, sage and thyme and thickened it to consistency that our family prefers.
I had no luck finding single serving pie tins so created my own by using rectangular tinfoil ones cutting them and combining them to the size for each family member that they wanted.
Yummmm
Heidi says
Recipe was good but had to add corn starch to thicken it more, but still runnier than I like. Definitely too much black pepper in the recipe. Came out too peppery. Next time I will only add pepper after potpie is served. This will probably be good served over rice.
Tamara says
This is the best pot pie I’ve ever eaten, much less made.
The filling is amazing. I had to stop myself from eating it all right out of the pot so I could pour it into the crust haha
My only change would be the temp
Maybe it’s just my oven, but 425 was way too high. I checked at 20 mins and my crust was already dark brown
At 45 mins it would have been black
I will definitely make this again soon, but I’ll cover with foil and bake at 375 instead
Tamara says
I forgot to add, I cooked my chicken in the slow cooker all day instead, then shredded it to put in this.
I was also light on the Thyme and heavy on the garlic (didn’t measure, just did what felt good)
Jessica says
Haha, I love that!! Thanks so much and I'm glad you caught the crust in time! I recommend following the manufacturer's instructions on the dough you are using to get the correct temperature you need next time! 🙂
Jenna Henson says
Great recipe! It was delicious. I did blind bake my bottom crust so it wouldn’t be soggy & covered it in the over for the first 25 min & it came out perfect! Thank you for sharing!
Nancy Gogreve says
The recipe is very good however the Thyme was very overwhelming. I’m going to make this dish again except only use a 1/4 to a 1/2 tsp of Thyme
Tami says
great recipe, I did make a couple of changes as it was lacking in flavor. so I add extra thyme, poultry, onion and garlic powder as well . I also added yukon gold potatoes.
Vanessa says
How did you add the potatoes? I was thinking of adding potatoes as well but couldn’t find a good recipe like this one with potatoes added!
SHERRY B. says
I've tried this recipe twice before and it was really good both times. The 3rd time I changed it up a bit by adding crispy bacon and cook and serve sausage links. I chopped both before mixing into the chicken onions and peas and let them simmer 15 to 20 minutes. The potpie is baking as I type this. We're looking forward to another great meal. Thanks so much for the recipe. My family loves it.
I made enough for 2 potpies. One to eat now and one to freeze for later.
Jessica says
You are so welcome, Sherry!! That sounds sooo delicious! I hope it was enjoyed again! 🙂
Mariana says
This recipe worked out great for my dairy free son. I just used 2 cups unsweetened almond milk and one cup extra creamy almond milk and used his butter substitute and a pillsbury pie crust which is dairy free. He was so happy to be able to eat a pot pie. Thank you.
Kathy says
Best Chicken pot pie ever! I made a couple of changes. I added extra pepper and some Cayenne pepper for a kick! I bought all my ingredients at Trader Joe’s. I used the frozen combination of peas, carrots, corn, and green beans. I use the “just chicken” and cut it into small squares. I use the organic chicken broth and heavy whipping cream. I did not have any milk, but it came out amazing! I did sauté the vegetables with the garlic and onion in advance in extra butter. I Wanted to make sure it was buttery and savory. I also use the frozen Trader Joe’s piecrust. The total prep time was 15 min. Thank you for this amazing recipe!
Shelby says
Amazing recipe!! I prefer puff pastry but that’s a personal preference and an extremely easy switch. I’ve even served it over biscuits like biscuits and gravy. The thyme is AMAZING in this recipe so don’t leave it out. Thank you for the awesome recipe!
Jessica says
Yum!!! I actually prefer puff pastry also! I agree, the thyme really adds a ton of flavor.