Name: Creamy Chicken Pot Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked chicken, cubed; 1 cup frozen peas and carrots; 1 cup chicken broth; ½ cup milk or cream; 2 tbsp butter; 2 tbsp flour (or low-carb thickener); 1 pie crust (or almond flour crust for keto)

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Nothing beats the warm, comforting embrace of a Creamy Chicken Pot Pie Recipe after a long day. Imagine flaky golden crust encasing a luscious, rich filling packed with tender chicken, sweet carrots, and vibrant peas—all smothered in a silky, creamy sauce that brings every bite alive. This dish is the ultimate comfort classic that feels both nostalgic and effortlessly elegant, perfect for gathering around the table with loved ones and savoring every spoonful.

Ingredients You’ll Need

The image shows a kitchen counter with several white bowls and a large white bowl filled with different fresh ingredients. One white bowl has bright yellow corn, another has green peas, and another bowl holds diced green celery. A white bowl contains some thick beige liquid, likely broth or sauce. A pack of biscuit dough sits on the table along with raw pieces of pale pink chicken and fresh green herbs. There are small white bowls with spices in red and brown powders. The background is a white marbled surface and soft natural light comes from nearby windows. photo taken with an iphone --ar 4:5 --v 7

Getting to know these simple yet essential ingredients shows how each one plays a special role in creating that dreamy texture and flavor in your pot pie. Together, they build a harmony of taste, color, and heartwarming satisfaction.

2 cups cooked chicken, cubed: Tender protein that adds hearty substance and moisture.
1 cup frozen peas and carrots: Adds sweetness, color, and a burst of fresh flavor.
1 cup chicken broth: The savory base that infuses depth into the creamy sauce.
½ cup milk or cream: Creates the luscious, velvety texture that defines the filling.
2 tbsp butter: Adds richness and helps cook the flour for the perfect roux.
2 tbsp flour (or low-carb thickener): Thickens the sauce to a glossy, coat-every-bite consistency.
1 pie crust (or almond flour crust for keto): The flaky golden exterior that holds everything together wonderfully.

How to Make Creamy Chicken Pot Pie Recipe

Step 1: Preheat and Prepare

Begin by preheating your oven to 400 °F (200 °C), ensuring it’s hot and ready when your pie is assembled, so the crust gets that perfect golden crunch.

Step 2: Create the Creamy Sauce

Melt butter in a saucepan over medium heat, then whisk in the flour until smooth to form a roux. Gradually add the chicken broth and milk (or cream), stirring constantly until the mixture thickens into a silky, thick sauce — this is the heart of your creamy filling.

Step 3: Combine Chicken and Vegetables

Stir the cubed cooked chicken along with the frozen peas and carrots into the sauce, coating everything evenly with that rich, flavorful cream. This combined filling is what makes the pot pie so irresistibly comforting.

Step 4: Assemble the Pie

Pour the creamy chicken and veggie mixture into your prepared pie crust. Cover with a second crust or puff pastry if desired, sealing the edges well to lock in all the goodness.

Step 5: Bake to Perfection

Bake the pie in your preheated oven for about 25 to 30 minutes, until the crust turns a brilliant golden brown and the filling bubbles happily beneath. Let it rest a few minutes before digging in, so each piece slices perfectly.

How to Serve Creamy Chicken Pot Pie Recipe

A golden brown, flaky pie crust covers a round dish, with a spoon lifting a section revealing the inside. Inside, there is a creamy white filling mixed with light green, orange, and pale pink pieces, suggesting vegetables and seafood. The crust looks crisp and slightly shiny, with a few cracks showing the filling underneath. The pie sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle freshly chopped parsley or thyme leaves on top to add a fresh herbal note and a pop of green that brightens each slice beautifully. A light dusting of black pepper just before serving can elevate the flavors even more.

Side Dishes

Serve with a crisp green salad tossed in a tangy vinaigrette to balance the richness of the pot pie. Roasted Brussels sprouts or garlic sautéed green beans also make fantastic complements by adding texture and vibrant flavors.

Creative Ways to Present

Try making individual pot pies in ramekins for a charming, personalized take on this classic. You can also cut the pie into rustic squares and serve alongside a drizzle of herb-infused olive oil for a restaurant-worthy presentation that’s easy to achieve at home.

Make Ahead and Storage

Storing Leftovers

Store any leftover Creamy Chicken Pot Pie Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal just as delicious as the first.

Freezing

This dish freezes beautifully! Wrap the entire pie tightly with foil and plastic wrap before placing in the freezer. It will keep well for up to 2 months, making it a perfect meal prep option for busy days.

Reheating

Reheat leftovers in the oven at 350 °F (175 °C) for about 20 minutes or until warmed through and the crust re-crisped. Avoid microwaving to keep that delightful flakiness intact and the filling creamy.

FAQs

Can I use leftover chicken for this pot pie?

Absolutely! Using leftover cooked chicken is a great way to save time and reduce waste, and it works perfectly in this recipe.

What can I substitute for the flour to thicken the sauce?

You can use cornstarch or arrowroot powder as gluten-free thickeners, or a low-carb alternative like xanthan gum if you’re keeping it keto-friendly.

Is it necessary to use both peas and carrots?

While peas and carrots are traditional, feel free to swap in other veggies like corn, green beans, or mushrooms to suit your taste or pantry availability.

Can I make this pot pie dairy-free?

Yes! Use dairy-free butter and replace the milk or cream with coconut milk or an unsweetened plant-based milk for a creamy, dairy-free version.

How do I get the crust extra flaky?

Using puff pastry or chilling the pie crust dough thoroughly before baking helps create a beautifully flaky and crisp crust.

Final Thoughts

There is something incredibly satisfying about making and sharing this Creamy Chicken Pot Pie Recipe. It’s a dish that welcomes you home with open arms and fills your kitchen with warmth. I wholeheartedly encourage you to give this recipe a try — it’s the kind of timeless comfort food that becomes a beloved favorite in your recipe rotation.

Creamy Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 39 reviews

Author: Sara
Total Time: 45 minutes
Yield: 6 servings

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Description

Golden, flaky chicken pot pie with a creamy filling of tender chicken, peas, and carrots, baked to perfect comfort food perfection.

Ingredients

Filling

2 cups cooked chicken, cubed
1 cup frozen peas and carrots
1 cup chicken broth
½ cup milk or cream
2 tbsp butter
2 tbsp flour (or low-carb thickener)

Crust

1 pie crust (or almond flour crust for keto)

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Instructions

Preheat Oven: Set your oven to 400 °F (200 °C) to get it ready for baking the pot pie.
Make Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking it briefly until smooth. Gradually add chicken broth and milk, whisking continuously until the sauce thickens to a creamy consistency.
Combine Filling: Stir the cooked chicken and frozen peas and carrots into the thickened sauce until everything is well coated and evenly mixed.
Assemble Pie: Pour the creamy chicken and vegetable filling into the pie crust. Cover with a top crust or your choice of puff pastry or biscuit crust for a desired texture.
Bake: Place the assembled pot pie in the preheated oven and bake for 25 to 30 minutes, until the crust is golden brown and the filling is bubbling hot.