The BEST Creamy Chicken Pot Pie

Whole chicken pot pie with slice missing.

5 from 19 votes

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!

Prep Time30

Cook Time50

Total Time1 20

Course: Main Course

Cuisine: American

Servings: servings

Calories: 399kcal

Author: Jessica

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.

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