There is something irresistibly comforting about a warm, golden pie bubbling with tender chicken and creamy vegetables. This Creamy Chicken Pot Pie Recipe is truly a classic that brings together the coziness of homemade goodness with a silky-smooth filling that’s bursting with flavor and texture. Whether you’re looking to impress your family at Sunday dinner or crave a hearty meal to shake off the chill, this recipe is your new go-to for comfort food done just right.
Ingredients You’ll Need
Ingredients You’ll Need
These simple yet essential ingredients work in harmony to create the perfect balance of creamy, savory, and flaky textures. Each element contributes to a pot pie experience that’s rich in flavor and inviting in every bite.
- 1 small potato (peeled and diced ½-inch): Adds heartiness and a lovely soft texture to the filling.
- ⅓ cup butter: The base for sautéing veggies and building a rich flavor foundation.
- ½ medium onion (chopped): Provides sweetness and depth of flavor when cooked down.
- 2 cloves garlic (minced): Brightens the overall profile with a subtle kick.
- ½ teaspoon poultry seasoning: Adds classic savory spice tailored for chicken dishes.
- ¼ teaspoon dried thyme leaves: Brings an earthy herbal note that complements the vegetables.
- 1 large carrot (peeled and chopped): Offers a hint of natural sweetness and vibrant color.
- 2 ribs celery (diced): Adds crunch and a fresh, aromatic layer.
- ½ cup corn kernels (thawed if frozen): Sweet bursts of tender corn that contrast delightfully with other ingredients.
- â…“ cup all-purpose flour: Thickens the creamy filling to just the right consistency.
- 1¼ cups chicken broth: Creates a flavorful liquid base for the creamy sauce.
- â…” cup half and half: Enriches the sauce with smooth creaminess without being too heavy.
- 2½ cups cooked chopped chicken (or rotisserie chicken): The protein star delivering juicy, tender morsels throughout.
- ½ cup frozen green peas (thawed): Adds a pop of color and a sweet, delicate texture.
- 1 tablespoon chopped fresh parsley: Lifts the dish with fresh herbal brightness.
- 2 pie crusts (homemade or store-bought): The buttery, flaky feature that wraps the creamy filling perfectly.
- 1 egg yolk: Helps the crust develop a beautiful golden glaze.
How to Make Creamy Chicken Pot Pie Recipe
Step 1: Preheat and Prepare Potatoes
Start by preheating your oven to 400°F so it’s ready for baking by the time the filling is prepared. While the oven warms, cook the diced potatoes in a small saucepan filled with water. Let them simmer gently until tender, about 10 minutes, then drain thoroughly. These potatoes will add comforting pieces of softness inside the creamy filling.
Step 2: Sauté Aromatics and Vegetables
Next, melt butter in a larger saucepan over medium heat and add onions, garlic, poultry seasoning, and thyme. Cook until the onions become translucent and fragrant, about 3 to 4 minutes. Then toss in the carrots and celery, cooking until these vegetables soften and release their natural sweetness, about 5 to 6 minutes. Stir in the corn kernels before moving on to the next step.
Step 3: Create the Creamy Sauce
Sprinkle the all-purpose flour over the cooked vegetables and stir for one minute to form a roux, which will thicken your filling. Gradually pour in the chicken broth and half and half, whisking continuously to keep the sauce smooth and lump-free. Bring the sauce to a gentle boil and let it cook for about one minute to activate the thickening—this silky mixture is the heart of your Creamy Chicken Pot Pie Recipe.
Step 4: Combine Potatoes, Chicken, and Peas
Gently fold the drained potatoes, cooked chicken, and thawed peas into the creamy sauce. Let everything heat together for about a minute, then stir in fresh parsley to brighten the flavors. Taste and adjust with salt and pepper as needed—this filling should be rich, savory, and perfectly seasoned before it even hits the crust.
Step 5: Assemble the Pie
Roll out one pie crust and line your 9-inch deep-dish pie pan with it. Pour the luscious filling evenly over the crust. Cover the top with the second pie crust, sealing the edges by crimping them firmly to trap all that goodness inside. Brush the top with an egg yolk mixed with a little water, which will give your pie a gorgeous golden finish once baked. Don’t forget to cut a few slits on the top crust to let steam escape beautifully while it cooks.
Step 6: Bake to Perfection
Bake your Creamy Chicken Pot Pie Recipe for 35 to 40 minutes, watching closely as the crust turns a stunning golden brown. If the edges start browning too quickly, shield them with foil for the last 15 minutes. When baked, give the pot pie a good 10 to 15 minutes of rest out of the oven; this will help the filling thicken up and settle for clean, generous slices.
How to Serve Creamy Chicken Pot Pie Recipe
Garnishes
Fresh herbs like parsley, thyme, or chives sprinkled on top add a lovely pop of color and fresh aroma that complement the creamy richness of the pot pie. For a small indulgence, a pat of butter melting on each slice just before serving can elevate every bite.
Side Dishes
This Creamy Chicken Pot Pie Recipe is wonderfully filling on its own, but pairing it with a crisp green salad or steamed seasonal vegetables creates a perfect balance of lightness and comfort. For chillier days, a bowl of warm tomato soup alongside makes a cozy combo that’s sure to please everyone at the table.
Creative Ways to Present
Try individual pot pies baked in ramekins for a charming personal touch that impresses guests. Alternatively, serve this filling topped with biscuits or puff pastry “lids” for a delightful twist on traditional pie crust, adding textural contrast and a fresh flair to the classic recipe.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the creamy filling without drying out the crust, which can be revived by tenting the pie loosely with foil in the oven.
Freezing
You can freeze the unbaked pie wrapped tightly in plastic wrap followed by foil for up to 2 months. When ready to enjoy, bake it directly from frozen—just add extra baking time and keep an eye on the crust to prevent burning. This makes a terrific make-ahead meal for busy weeks.
Reheating
To reheat, warm the pot pie in a 350°F oven for 20 to 25 minutes or until heated through and the crust crisps up again. Avoid microwaving if possible, as this can make the crust soggy and the filling unevenly warm.
FAQs
Can I use leftover chicken for this Creamy Chicken Pot Pie Recipe?
Absolutely! Leftover cooked chicken or a store-bought rotisserie chicken works wonderfully in this recipe, saving time and adding convenience without compromising flavor.
What can I substitute for half and half in the filling?
You can use whole milk or heavy cream in place of half and half. Whole milk will give a lighter texture, while heavy cream makes the filling even richer and more decadent.
Is it possible to make this recipe gluten-free?
Yes! Use gluten-free flour or a cornstarch slurry to thicken the filling, and swap the regular pie crust for a gluten-free version available in stores or homemade. This keeps the dish accessible without losing the creamy goodness.
Can I use frozen vegetables instead of fresh?
Frozen vegetables, especially peas and corn, work great and are a convenient alternative. Just make sure to thaw and drain them well to avoid excess moisture in the filling.
How do I ensure the crust stays crispy and doesn’t get soggy?
Partially prebaking the bottom crust before adding the filling can help prevent sogginess. Also, letting the pie rest after baking allows the filling to set and reduces moisture, keeping the crust flaky and crisp.
Final Thoughts
If you’ve been searching for a cozy, reliable dish that wraps all the best comfort-food elements into one golden pie, this Creamy Chicken Pot Pie Recipe is exactly what you need. It’s straightforward enough for a weeknight dinner yet special enough to become a beloved tradition. Grab your apron, gather those simple ingredients, and enjoy the heartwarming flavors that only a homemade pot pie can deliver.
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Creamy Chicken Pot Pie Recipe
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This classic Chicken Pot Pie recipe combines tender chicken, fresh vegetables, and a creamy sauce all baked inside a flaky double pie crust. Perfectly comforting and hearty, this pot pie features a blend of potatoes, carrots, celery, peas, and corn enveloped in a rich filling with poultry seasoning and fresh parsley. Ideal as a satisfying family meal, it takes about 1 hour and 30 minutes to make and serves six.
Ingredients
Vegetables and Meat
- 1 small potato (peeled and diced ½-inch)
- ½ medium onion (chopped)
- 2 cloves garlic (minced)
- 1 large carrot (peeled and chopped)
- 2 ribs celery (diced)
- ½ cup corn kernels (thawed if frozen)
- 2½ cups cooked chopped chicken (or rotisserie chicken)
- ½ cup frozen green peas (thawed)
- 1 tablespoon chopped fresh parsley
Seasonings
- ½ teaspoon poultry seasoning (or to taste)
- ¼ teaspoon dried thyme leaves
- Salt and pepper to taste
Dairy and Liquids
- â…“ cup butter
- 1¼ cups chicken broth
- â…” cup half and half
- 1 egg yolk
- 1 tablespoon water (for egg wash)
Others
- â…“ cup all-purpose flour
- 2 pie crusts (homemade or store-bought)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect baking temperature by the time your pie is assembled.
- Cook Potatoes: Place the diced potatoes in a small saucepan and cover them with water. Bring to a gentle boil over medium-high heat and cook covered until tender, approximately 10 minutes. Drain thoroughly to avoid excess moisture in the filling.
- Sauté Vegetables: In a separate saucepan, melt butter over medium heat. Add the chopped onion, minced garlic, poultry seasoning, and dried thyme. Cook, stirring frequently, until the onions soften, about 3 to 4 minutes.
- Add and Cook Carrots, Celery, and Corn: Stir in the chopped carrots and diced celery, cooking for an additional 5 to 6 minutes until tender. Add the thawed corn kernels and mix well. Sprinkle the all-purpose flour over the vegetables, stirring constantly for 1 minute to cook out the raw flour taste.
- Add Liquids: Gradually whisk in the chicken broth and half and half, adding a little at a time and stirring continuously to prevent lumps. Once all liquid is incorporated, bring the mixture to a boil and continue stirring for 1 minute until the sauce thickens.
- Combine Filling: Stir in the drained potatoes, cooked chicken, and thawed peas. Cook the filling for 1 more minute, then mix in the fresh parsley. Taste and adjust seasoning with salt and pepper as needed.
- Prepare Pie Crust: Roll out one of the pie crusts and fit it into a 9-inch deep-dish pie pan, ensuring it covers the bottom and sides evenly.
- Fill Pie: Pour the prepared chicken and vegetable filling into the pie crust, spreading it evenly.
- Top Crust: Roll out the second pie crust and place it over the filling. Trim any excess dough and crimp the edges to seal the pie securely. Use scissors or a knife to cut several small slits in the top crust to allow steam to escape during baking.
- Egg Wash: Whisk the egg yolk with 1 tablespoon of water and brush this mixture over the top crust to achieve a golden and glossy finish. Optionally, sprinkle with fresh herbs or a pinch of kosher salt for added flavor and texture.
- Bake: Place the pie in the preheated oven and bake for 35 to 40 minutes. If the edges of the crust begin to brown too quickly, cover them with foil during the last 15 minutes to prevent burning.
- Rest the Pie: Remove the pie from the oven and allow it to rest for 10 to 15 minutes. This resting period helps the filling to set and makes slicing easier.
Notes
- Ensure potatoes are fully drained after boiling to avoid a soggy filling.
- Using rotisserie chicken is a quick shortcut that adds great flavor.
- Feel free to substitute half and half with milk or cream depending on your preference for richness.
- To prevent the bottom crust from becoming soggy, you can blind bake it for 5 minutes before adding the filling.
- Cover the pie edges with foil if they brown too fast during baking.
- Allowing the pie to rest is crucial for thickening the filling and ease of serving.
