Description
Creamy Chicken Pot Pie is a classic comfort food featuring tender cooked chicken, mixed vegetables, and a luscious creamy filling encased in a flaky, golden pie crust. Perfect for any season, this all-in-one meal is easy to customize, kid-friendly, and brings warmth and satisfaction to your table.
Ingredients
Scale
Filling Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup mixed vegetables (peas, carrots, and corn)
- 4 tablespoons butter
- 1/4 cup all-purpose flour (or gluten-free flour for gluten-free version)
- 1 1/2 cups chicken broth (or vegetable broth/water with seasoning)
- 1 1/2 cups milk or cream (or coconut milk for dairy-free)
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder or 1 clove garlic, minced
Crust
- 1 store-bought or homemade pie crust (regular, gluten-free, or dairy-free based on preference)
Optional Additions
- 1/2 cup shredded cheddar or Parmesan cheese for extra cheesy filling
- Pinch of cayenne pepper or chopped jalapeños for a spicy kick
Instructions
- Prepare the filling: Melt butter in a saucepan over medium heat. Whisk in flour to form a roux and cook for 1-2 minutes. Gradually add chicken broth and milk, whisking constantly until the sauce thickens to a smooth, creamy consistency. Stir in cooked chicken, mixed vegetables, salt, pepper, thyme, and garlic. Simmer until heated through and well combined.
- Preheat and prepare the crust: Preheat oven to 375°F (190°C) or as directed by your pie crust package. Roll out the pie crust and place it into a pie dish. Reserve a portion of the crust to cover the top.
- Assemble the pot pie: Pour the creamy filling into the crust-lined dish and spread evenly. Place the second crust over the filling, sealing the edges by pinching or crimping. Cut small slits in the top crust to allow steam to escape during baking.
- Bake until golden: Bake for 35–40 minutes or until the crust is golden brown and the filling bubbles around the edges. Remove from oven and let cool for a few minutes before serving.
Notes
- Using rotisserie chicken saves time and keeps the chicken moist and flavorful.
- Cutting small steam vents in the top crust prevents sogginess.
- Adding a little vinegar to homemade crust dough enhances flakiness and tenderness.
- Fresh or frozen vegetables work best; avoid canned as they can become mushy.
- Let the pie cool slightly before slicing for cleaner portions and less filling spillover.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken pot pie, creamy chicken pie, comfort food, easy dinner, one dish meal, pot pie recipe
