Creamy Chicken Pot Pie Recipe

Introduction

Creamy Chicken Pot Pie is a comforting classic that combines tender chicken and vegetables in a rich, creamy sauce, all encased in a flaky pastry crust. This dish is perfect for cozy dinners and is sure to please the whole family.

Ingredients

• 2 cups cooked chicken, shredded or diced
• 1 cup mixed vegetables (such as peas, carrots, and corn)
• 1 cup heavy cream
• 1 sheet of pastry crust (store-bought or homemade)

Instructions

1. Step 1: In a saucepan, combine the cooked chicken and mixed vegetables. Pour in the cream and cook over medium heat, stirring occasionally, until the filling is heated through and slightly thickened.
2. Step 2: Preheat your oven to 375°F (190°C). Transfer the creamy chicken filling into a baking dish, cover with the pastry crust, and seal the edges. Cut a few slits on top for steam to escape. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

Tips & Variations

• For extra flavor, sauté onions and garlic to add to the filling before adding the cream.
• Use puff pastry for a lighter, flakier crust or pie dough for a more traditional texture.
• Substitute cream with half-and-half or a mixture of milk and a tablespoon of flour for a lighter sauce.

Storage

Store leftover pot pie covered in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through and the crust regains its crispness, about 15-20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for the filling?

Yes, frozen mixed vegetables work well. Just make sure to thaw and drain any excess water before adding them to the filling.

Can I make this pot pie ahead of time?

Absolutely. Prepare the filling and assemble the pot pie, then refrigerate it covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

Creamy Chicken Pot Pie Recipe

Print Recipe

★★★★★

4.4 from 112 reviews

This Creamy Chicken Pot Pie is a comforting classic, featuring tender chicken and mixed vegetables enveloped in a rich, creamy sauce, all baked beneath a flaky golden pastry crust. Perfect for a hearty family dinner, this recipe combines simple ingredients with traditional baking techniques for delicious results.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken Filling

• 2 cups cooked chicken, shredded or diced
• 1 cup carrots, diced
• 1 cup peas
• 1 cup potatoes, diced
• 1/2 cup celery, diced
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1 3/4 cups chicken broth
• 2/3 cup heavy cream

Pastry

• 1 package refrigerated pie crusts (2 crusts)

Instructions

1. Prepare the Filling: In a large saucepan over medium heat, melt butter. Stir in flour, salt, pepper, and thyme until well blended to create a roux. Gradually whisk in chicken broth and cream, cooking and stirring until the mixture thickens and becomes bubbly. Add cooked chicken and mixed vegetables (carrots, peas, potatoes, celery). Stir and heat through.
2. Preheat the Oven and Prepare Crust: Preheat your oven to 425°F (220°C). Roll one pie crust into a 9-inch pie plate, pressing it gently to fit the sides and bottom.
3. Fill and Top the Pie: Pour the warm chicken filling into the prepared pie crust. Cover with the second pie crust and seal the edges by pressing them together. Cut several small slits in the top crust to allow steam to escape during baking.
4. Bake the Pot Pie: Bake in the preheated oven for 30 to 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 to prevent burning.
5. Cool Before Serving: Remove the pot pie from the oven and let it stand for 10 minutes. This resting allows the filling to set slightly, making it easier to serve.

Notes

• Use leftover roast chicken or rotisserie chicken for convenience.
• Frozen mixed vegetables can be used instead of fresh vegetables.
• If the crust edges brown too quickly, cover them with foil halfway through baking.
• For a lighter version, substitute half-and-half for the heavy cream.
• Ensure slits are cut in the top crust to release steam, preventing sogginess.

Keywords: Creamy Chicken Pot Pie, Chicken Pot Pie, Comfort Food, Classic American Pie, Chicken and Vegetable Pie