Name: Creamy Chicken Pot Pie Recipe
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 1 recipe pie crust (or store-bought pie crust); 1 large egg beaten with 1 tablespoon milk or heavy cream (egg wash); 1/2 cup milk; 1 1/2 teaspoons cornstarch; 2 1/2 cups shredded chicken (like rotisserie); Salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 1/2 cups Yukon gold potatoes, peeled and chopped into 1/2-inch cubes; 1 medium yellow onion, chopped; 2 medium carrots, thinly sliced (about 1 cup); 3/4 cup sliced celery; 4 cloves garlic, minced; 1/3 cup all-purpose flour; 3 cups low-sodium chicken broth; 1 1/2 teaspoons dried parsley; 1 1/2 teaspoons chicken bouillon; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon rubbed sage; 1/4 teaspoon dried rosemary; 1/4 teaspoon black pepper; 1 cup frozen peas (do not thaw)

There’s something incredibly comforting about biting into a flaky crust filled with rich, velvety chicken and veggies, which is exactly why this Creamy Chicken Pot Pie Recipe has become a weekend favorite in my house. It’s the perfect hug-in-a-dish that warms both the belly and the heart.

This image shows a white dish filled with a thick cooked chicken and vegetable pot pie, sliced to reveal its layers. The top layer is a golden, crumbly pastry crust with a slightly rough texture and a few small green herb sprigs on it. Below the crust, the filling has three main layers: chunks of pale yellow potatoes, bright orange carrot slices, and vibrant green peas mixed with shredded whitish chicken in a creamy sauce. The vegetables and chicken are lightly coated in the sauce, giving them a soft, moist look, and small bits of chopped green parsley are scattered across the filling. A golden spoon partially scoops the filling from the dish, resting on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Pot Pie Recipe
Top Tip
How to Serve Creamy Chicken Pot Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Pot Pie Recipe

Why You'll Love This Recipe

I can’t tell you how many times this Creamy Chicken Pot Pie Recipe has rescued me on chilly evenings or when I wanted to impress friends without fuss. It’s the kind of dish that feels fancy but is really straightforward, with flavors that remind me of cozy family dinners.

Rich Creamy Filling: The luscious, thick gravy perfectly envelops tender shredded chicken and hearty vegetables, making each bite satisfying.
Flaky Homemade Crust: Making your own pie crust is easier than you think and adds that flaky, buttery crunch that store-bought just can't beat.
Versatile and Make-Ahead: Whether you want to prep the filling a day ahead or freeze portions for later, this recipe adapts to your schedule perfectly.
Comfort Food Classic: It's the ultimate "feel good" meal that satisfies nostalgia without relying on shortcuts.

The image shows a white plate holding a round savory pie with a thick golden crust that is crimped around the edges. The top crust is slightly cracked with a shiny, textured surface, and a few small green herb sprigs are placed on it. A slice is removed from the pie, revealing a filling with chunks of light brown cooked meat, orange carrot pieces, small green peas, and yellow potato cubes in a thick sauce. A golden spoon is scooping some filling from the opened section. In the background, there are some fresh green herb sprigs and a light beige cloth on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Chicken Pot Pie Recipe brings something special to the table, from the creamy sauce base to the mix of veggies that add texture and freshness. Here’s a little insight to help you shop smart and understand why these choices matter:

Flat lay of a whole uncracked large brown egg, a small white ceramic bowl of creamy milk, a small white ceramic bowl of olive oil, a small white ceramic bowl of unsalted butter cubes, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of low-sodium chicken broth, peeled and cubed Yukon gold potatoes, thinly sliced bright orange carrots, chopped pale yellow onion, sliced green celery stalks, peeled garlic cloves, shredded rotisserie chicken pieces, a small white ceramic bowl of frozen green peas, a few fresh sprigs of dried herbs resembling parsley, oregano, thyme, rosemary and sage arranged symmetrically alongside a simple white ceramic plate with a rolled out disc of pale pie dough, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pie Crust: Whether homemade or store-bought, a flaky crust seals in all the creamy goodness—homemade adds a buttery touch with that perfect crispness.
Chicken: I love using shredded rotisserie chicken for its convenience and flavor, but leftover roasted chicken works beautifully too.
Yukon Gold Potatoes: These hold their shape well after cooking and add a tender, creamy bite that doubles down on the comfort factor.
Carrots, Celery, Onion: The classic trio lends sweetness, crunch, and depth, sautéed just right to bring out their natural flavor.
Garlic: A quick sauté rounds out the aroma with a touch of savory warmth.
Chicken Broth & Cornstarch: These create the silky, thickened sauce that’s the heart of the filling — I always use low-sodium broth so I can control the salt.
Frozen Peas: Toss them in last for a pop of color and sweetness without adding extra prep time.
Herbs & Spices: Parsley, thyme, oregano, sage, rosemary, and chicken bouillon powder make a symphony of flavors that feel homey and rich.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love most about this Creamy Chicken Pot Pie Recipe is how easy it is to customize. Depending on what you have around or your mood, you can swap, add, or skip ingredients without losing the creamy comfort the dish promises.

Vegetarian Variation: Try swapping chicken for hearty mushrooms and use vegetable broth for a delightful veggie pot pie with all the creamy goodness.
Seasonal Veggies: I sometimes add corn or swap peas for green beans in warmer months — fresh, crunchy veggies add a nice twist.
Whole Wheat Crust: For a nuttier flavor and extra fiber, try a whole wheat crust—just be mindful it needs a bit more water when making dough.
Spicy Kick: If you like a little heat, stirring in a pinch of cayenne or smoked paprika elevates the flavor without overpowering.

Step-by-Step: How I Make Creamy Chicken Pot Pie Recipe

Step 1: Prepare Your Pie Dough for Flakiness

Start by making your pie dough, or unwrap a good-quality store-bought crust if you’re short on time. I always chill mine for at least two hours — overnight if possible — because that rest is what makes the dough easier to roll and helps it bake up flaky and tender, not tough. If you want to plan ahead, you can freeze the dough too. This freezer-to-oven convenience has saved me more times than I can count.

Step 2: Cook the Vegetables and Build the Base

Start by softening your veggies. Heat butter and olive oil over medium-high heat, then add onions, carrots, and celery, sautéing until the onions turn translucent and the carrots have begun to soften (about 6-8 minutes). Add the garlic last so it doesn’t brown too much and becomes bitter. This foundational sauté fills the kitchen with mouthwatering aromas — I always pause here to appreciate the smells!

Step 3: Make the Creamy Sauce with the Perfect Thickness

Sprinkle the flour over your softened veggies and stir continuously for about 2 minutes — this step cooks out the raw flour taste and helps your sauce thicken. Then, whisk in chicken broth, and your milk-cornstarch mixture slowly, stirring constantly to avoid lumps. Add your dried herbs and chicken bouillon for savory depth. Let the sauce simmer gently, whisking often until it reaches a creamy, smooth consistency that clings to the back of a spoon. Patience here pays off, especially to get just the right thickness: too thin will make your crust soggy, and too thick can feel dense.

Step 4: Stir in Chicken, Potatoes, and Peas

Microwave your chopped potatoes until just fork-tender, then drain well to avoid excess moisture. Off the heat, fold in the shredded chicken, potatoes, and frozen peas into the sauce. Don’t thaw the peas—they’ll cook perfectly while baking and keep their vibrant color. Season with salt and pepper to taste and adjust thickness if needed. This combined filling is the comfort-food heart of your pot pie.

Step 5: Assemble with Love and Bake to Golden Perfection

Roll out your chilled dough carefully to an 11 or 12-inch circle on flour-dusted parchment. Gently lay the dough over the filling in your 9-inch pie pan, peeling back the parchment as you go. Fold the edges under and crimp or flute for a pretty, rustic edge. Don’t forget steam vents — cut 6-8 slits to let steam escape, which keeps the crust crisp and prevents sogginess. Brush the top lightly with egg wash for a shiny, golden glaze. Bake at 375°F for 40-55 minutes, covering edges with foil if they brown too early. Watch the crust bubble up and brown — that’s your signal that dinner is just about ready!

Top Tip

After making this Creamy Chicken Pot Pie Recipe many times, I’ve learned a few tricks that make all the difference in achieving that perfect cozy dinner everyone raves about.

Chill Your Dough: Always give your pie crust at least two hours in the fridge; cold dough handles better and produces a flakier crust.
Don’t Overdo the Peas: Add frozen peas straight from the freezer to avoid mushiness and keep their sweet pop and color intact.
Adjust Sauce Thickness: The sauce should be creamy but pourable; it will set further during baking, so don’t over-thicken before pouring into the crust.
Cover Edges if Needed: Use foil or a pie crust shield halfway through baking to prevent the edges from burning while the center finishes cooking.

How to Serve Creamy Chicken Pot Pie Recipe

Garnishes

I keep garnishes simple—usually a sprinkle of fresh chopped parsley to add a pop of color and fresh herbaceous note right before serving. Sometimes a little cracked black pepper over the top elevates the rustic look and taste perfectly.

Side Dishes

This dish shines as a meal on its own, but for a full spread, I like serving it with a crisp green salad dressed lightly with lemon vinaigrette or some roasted Brussel sprouts. A warm crusty bread on the side also never goes amiss for dipping into all the creamy gravy.

Creative Ways to Present

For a special occasion, I sometimes bake individual pot pies in ramekins topped with decorative cut-out shapes of leftover dough. It’s a fun surprise to see those cute crust designs reveal the creamy filling beneath, and it makes serving easier too!

Make Ahead and Storage

Storing Leftovers

I let the pie cool completely, then cover it tightly with plastic wrap or foil and refrigerate for up to five days. When I reheat, the flavors have usually deepened, making leftovers even tastier than day one.

Freezing

You can freeze the filled pie before baking or bake it first and then freeze. Just wrap tightly in foil and plastic wrap to prevent freezer burn. When ready, thaw overnight in the fridge and bake or reheat until warmed through. This has saved me on busy weeks more than once!

Reheating

Reheat slices in the oven at 300°F for about 20-30 minutes, covered loosely with foil to stop the crust from burning while warming through. I avoid microwaving whole pies because the crust gets soggy, but heating individual slices in the microwave for short bursts works well if you’re in a hurry.

Frequently Asked Questions:

Can I use frozen chicken in this Creamy Chicken Pot Pie Recipe?

Yes! You can use cooked frozen chicken; just make sure it’s fully thawed and shredded before adding to the filling for even texture and heating.

How do I make sure my pot pie crust doesn’t get soggy?

To avoid soggy crust, ensure your sauce is thick but still pourable before filling the pie. Also, chill your dough well and bake long enough so the crust crisps up. Cutting steam vents in the top crust helps too.

Can I make the filling ahead of time?

Absolutely! You can make the filling up to 48 hours ahead. Store it in an airtight container in the refrigerator, then warm gently with a splash of milk before assembling and baking.

What can I substitute if I don’t have chicken bouillon?

If you don’t have chicken bouillon, you can increase the chicken broth slightly or add a pinch of salt and some dried herbs like thyme and sage to deepen the flavor. It won’t be quite as rich but still very tasty.

Final Thoughts

This Creamy Chicken Pot Pie Recipe has been a reliable kitchen companion for me — whether it’s family game night, when friends drop by unexpectedly, or just a way to make a regular day feel a little cozier. It’s approachable for cooks of all levels but with flavors that make every bite feel homemade and special. I can’t wait for you to try it and discover how satisfying comfort food can be when made with care!