If you’re craving a comforting, soul-warming dish that hugs you from the inside out, look no further than this Creamy Chicken Pot Pie Recipe. This classic favorite combines tender chunks of cooked chicken with vibrant peas and carrots, all wrapped up in a flaky, golden crust. The luscious, creamy filling with its perfect blend of seasonings creates a comforting balance of flavors and textures that will make this dish an instant family favorite. Whether it’s a cozy dinner or a special occasion, this Creamy Chicken Pot Pie Recipe delivers heartiness and nostalgia with every bite.
Ingredients You’ll Need
Gathering your ingredients for this recipe is wonderfully straightforward. Each component plays an essential role, from the tender chicken adding protein and heartiness, to the peas and carrots bringing a pop of color and sweetness, while the flaky pie crust ensures that irresistible golden finish.
- 2 cups cooked chicken: Use diced chicken for perfect bite-sized pieces that blend easily into the creamy filling.
- 1 cup frozen peas and carrots: These add a sweet crunch and vibrant color that brightens the dish visually and texturally.
- 1/2 cup onion, chopped: Sautéed until translucent, onions build a flavorful base that enhances the whole pie.
- 1/4 cup butter: This enriches the filling and helps create that silky sauce texture.
- 1/3 cup all-purpose flour: Acts as the thickening agent so the filling is creamy but not runny.
- 1/2 teaspoon salt: Enhances all the flavors throughout the filling.
- 1/4 teaspoon black pepper: Adds just the right gentle hint of heat and depth.
- 1/4 teaspoon celery seed: A subtle, aromatic touch that elevates the classic pot pie flavor.
- 1 3/4 cups chicken broth: Brings savory richness to the sauce.
- 2/3 cup milk: Contributes creaminess and helps balance the thickness of the filling.
- 2 unbaked pie crusts: Choose good-quality crusts for a flaky, buttery finish that encases the creamy filling perfectly.
How to Make Creamy Chicken Pot Pie Recipe
Step 1: Preheat and Prepare the Oven
Start by preheating your oven to 425°F (220°C). This high heat helps to achieve a beautifully golden and crisp crust, which is key to any great pot pie experience.
Step 2: Sauté the Onions
In a saucepan over medium heat, melt the butter and cook the chopped onions until they become soft and translucent. This step unlocks the natural sweetness of the onions and forms a delicious flavor foundation for the creamy sauce.
Step 3: Make the Creamy Sauce
Sprinkle in the flour, salt, black pepper, and celery seed, stirring continuously. Slowly whisk in the chicken broth and milk, allowing the mixture to simmer over medium-low heat. Keep stirring frequently until the sauce thickens into a velvety consistency — this luscious sauce is what makes the filling truly creamy and comforting.
Step 4: Combine Filling Ingredients
Remove the sauce from heat, then gently fold in the diced cooked chicken along with the frozen peas and carrots. This careful folding helps distribute all the ingredients evenly without breaking up the chicken pieces or mushy vegetables.
Step 5: Assemble the Pie
Place one of the unbaked pie crusts into a 9-inch pie plate, fitting it snugly. Pour the creamy chicken filling right into this crust, making sure it’s evenly spread and not overfilled for the best baking results.
Step 6: Cover and Seal
Top with the second pie crust, sealing the edges firmly to prevent any leakage. Cut small vents into the top crust to let steam escape during baking — this step prevents sogginess and keeps the crust perfectly crisp.
Step 7: Bake Until Golden
Bake the pie in your preheated oven for 30 to 35 minutes. You’ll know it’s ready when the crust turns a gorgeous golden brown and you can smell that irresistible aroma filling your kitchen. Let the pie cool for about 10 minutes before serving to allow the filling to set slightly.
How to Serve Creamy Chicken Pot Pie Recipe
Garnishes
A fresh sprinkle of chopped parsley or thyme on top adds a burst of color and freshness that brightens the creamy richness of the pie. For a subtle tang, a light drizzle of hot sauce or a spoonful of sour cream can be delightful.
Side Dishes
Pair your pot pie with a crisp green salad tossed in a light vinaigrette to balance the comforting richness. Roasted vegetables or steamed green beans make wonderful warm side dishes. If you want to keep things cozy, creamy mashed potatoes also work but might be a bit much with the hearty pie.
Creative Ways to Present
Try making individual pot pies using ramekins for a charming, personalized presentation perfect for dinners or gatherings. You can also experiment by using puff pastry on top for an extra flaky texture or adding sweet corn and mushrooms into the filling for an extra flavor boost.
Make Ahead and Storage
Storing Leftovers
After enjoying your creamy chicken pot pie recipe, store any leftovers in an airtight container in the refrigerator. It will keep wonderfully for about 3 to 4 days, making it perfect for next-day meals or snacks.
Freezing
If you want to save your pie for longer, you can wrap it tightly in plastic wrap and aluminum foil, then freeze it. The pot pie can stay good for up to 2 months in the freezer. Just remember to thaw it overnight in the fridge before reheating for the best texture.
Reheating
Reheat your pot pie in the oven at 350°F (175°C) until warmed through, about 20 to 25 minutes, to help the crust regain its crispiness. Avoid microwaving if possible, as it can make the crust soggy and the filling unevenly heated.
FAQs
Can I use leftover rotisserie chicken for this recipe?
Absolutely! Leftover rotisserie chicken works perfectly in this Creamy Chicken Pot Pie Recipe. It’s already cooked and flavorful, saving you prep time while still delivering great taste.
What can I substitute for celery seed if I don’t have any?
If you don’t have celery seed on hand, a small pinch of celery salt or even finely chopped celery stalk can provide a similar aromatic touch. The flavor is subtle, so it won’t overpower your filling.
Can I make this pot pie gluten-free?
Yes! Use gluten-free flour blends for the sauce and a gluten-free pie crust to adapt this recipe. Just ensure all your ingredients, like broth, are also gluten-free for a safe and delicious meal.
Is it necessary to use two pie crusts?
For the traditional top and bottom crust texture, two crusts are recommended. However, if you prefer, you can bake it with only a top crust or use biscuit dough as a lighter topping for a different but equally tasty variation.
Can this recipe be doubled for a larger group?
Definitely! This Creamy Chicken Pot Pie Recipe scales beautifully. Just double all ingredients and use a larger baking dish, or prepare two pies for easy entertaining or meal prep.
Final Thoughts
This Creamy Chicken Pot Pie Recipe is the ultimate comfort food that combines simplicity with soulful richness. Once you try it, you’ll understand why it’s treasured in kitchens everywhere. Whip up this hearty, creamy, and flaky delight, and enjoy the cozy warmth it brings to your table—it truly feels like a loving hug in food form.
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Creamy Chicken Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
This classic Creamy Chicken Pot Pie features tender diced chicken, mixed vegetables, and a rich, savory sauce all encased in a flaky, golden pie crust. Perfectly comforting and satisfying, it’s an ideal dish for a hearty family meal.
Ingredients
Filling Ingredients
- 2 cups cooked chicken, diced
- 1 cup frozen peas and carrots
- 1/2 cup onion, chopped
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
Crust
- 2 unbaked pie crusts
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for baking the pot pie.
- Sauté Onions: In a saucepan over medium heat, cook the chopped onions in butter until they become soft and translucent, which will add a fragrant base flavor to the filling.
- Make Sauce: Stir in the flour, salt, black pepper, and celery seed to the onion mixture. Then slowly whisk in the chicken broth and milk. Simmer over medium-low heat, stirring frequently, until the sauce thickens to a creamy consistency.
- Add Chicken and Vegetables: Gently fold in the diced cooked chicken, frozen peas, and carrots into the thickened sauce. Remove the pan from heat once everything is well combined.
- Prepare Pie Crust: Place one unbaked pie crust inside a 9-inch pie plate, pressing it gently to fit the shape perfectly.
- Fill Pie: Pour the chicken and vegetable filling evenly into the crust-lined pie plate.
- Top Crust: Cover the filling with the second unbaked pie crust. Seal the edges securely by pinching them together, and cut small slits in the top crust to allow steam to escape while baking.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the crust turns golden brown and crisp.
- Cool and Serve: Let the pot pie cool for about 10 minutes after baking to set the filling before slicing and serving.
Notes
- You can substitute frozen mixed vegetables with fresh vegetables for added texture.
- For a richer filling, consider adding a splash of heavy cream instead of milk.
- Make sure to cut steam vents on the top crust to prevent bubbling over.
- Use leftover cooked chicken or rotisserie chicken for convenience.
- The pie can be stored in the refrigerator for up to 3 days and reheated in the oven.
