There’s nothing quite like a warm, hearty chicken pot pie to bring comfort and joy to your dinner table. This classic dish, beloved by many, features succulent chicken, a medley of vibrant vegetables, and a rich, creamy sauce, all enveloped in a perfectly flaky pie crust. Our easy-to-follow recipe is designed to help you create a homemade masterpiece that tastes incredible and comes together with surprising ease, whether you’re using time-saving shortcuts or preparing everything from scratch.
The true beauty of this homemade chicken pot pie lies in its versatility and convenience. For those busy weeknights, you can effortlessly whip up this dish using readily available ingredients like a pre-cooked rotisserie chicken, a bag of frozen mixed vegetables, and a store-bought prepared pie crust. This approach significantly cuts down on prep time without compromising on flavor or that comforting homemade feel. Alternatively, if you have a bit more time and wish to embrace the full culinary experience, you can poach your own chicken to tender perfection, either in an Instant Pot for speed or on the stovetop for traditionalists.
Each spoonful promises a delightful combination: tender, shredded chicken, savory vegetables perfectly cooked to retain a slight bite, and a luxurious, creamy gravy that coats every ingredient, all harmoniously encased in a golden, buttery, and utterly flaky pie crust. It’s a symphony of textures and flavors that will undoubtedly become a family favorite.
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The Ultimate Creamy Chicken Pot Pie Recipe
Chicken pot pie isn’t just a meal; it’s an experience. It evokes feelings of home, warmth, and nostalgic goodness. Our recipe for creamy chicken pot pie delivers on all fronts, providing that classic comfort food flavor with an approachable recipe that fits into even a busy schedule. This robust chicken dinner is not only incredibly satisfying but also surprisingly straightforward to prepare, allowing you to have a hearty meal on the table in about an hour.
This pot pie is incredibly versatile, making it an ideal choice for a cozy weeknight family dinner or a more leisurely weekend gathering. Its rich, savory flavors stand perfectly on their own, but pair it with a refreshing side like crisp Instant Pot fresh green beans or a vibrant kale salad with tahini dressing, and you’ve got a complete, well-rounded meal that everyone will adore. The combination of tender chicken, a luscious cream sauce, and a medley of garden vegetables under a golden crust is simply irresistible.
Why This Chicken Pot Pie Recipe Stands Out
What makes our chicken pot pie recipe truly special? It’s the perfect balance of traditional flavor and modern convenience. We emphasize a rich, savory filling that’s never bland, achieved through a blend of aromatic herbs and a creamy base. The option to use an Instant Pot for poaching chicken ensures tender, perfectly cooked meat with minimal effort, or you can opt for the classic stovetop method. For those extra busy days, the flexibility to use pre-cooked chicken and frozen vegetables means you can enjoy this homemade comfort without hours in the kitchen. The result is a pot pie with a golden, flaky crust and a bubbling, flavorful interior that truly defines comfort food perfection.
Essential Ingredients for Your Perfect Chicken Pot Pie
Crafting a truly memorable chicken pot pie starts with high-quality ingredients. This recipe calls for a blend of fresh and pantry staples that come together to create a deeply satisfying flavor profile. Here’s what you’ll need, along with a few tips for selection:
- Large Boneless, Skinless Chicken Breasts: We recommend about 12 ounces, which usually translates to two large breasts. You can also use chicken thighs for a richer flavor. If using pre-cooked chicken, you’ll need about 3-4 cups shredded.
- Salt: Essential for seasoning both the chicken during poaching and the creamy filling.
- Butter: Divided for cooking the vegetables and brushing the pie crust for that irresistible golden finish. Unsalted butter gives you more control over the salt content.
- Chicken Stock or Broth: Choose a good quality low-sodium chicken stock or broth to control the overall saltiness of your dish.
- Heavy Cream: This is key to achieving that luxurious, velvety texture in your sauce. For a lighter version, you can substitute milk, but be sure to adjust the flour amount.
- Olive Oil: Used for sautéing your vegetables to perfection.
- Mixed Vegetables: A 32-ounce bag of frozen mixed vegetables (such as carrots, potatoes, peas, celery, and green beans) is a fantastic shortcut. If using fresh, ensure they are diced to a similar size for even cooking.
- Onion: One medium onion, diced, or about 1 cup of frozen chopped onions, adds a foundational layer of savory flavor.
- Garlic: Two cloves, minced, provide aromatic depth to the filling.
- All-Purpose Flour: This acts as the thickening agent for your creamy sauce, creating a perfect consistency.
- Thyme (Optional): Fresh or dried, thyme imparts a wonderfully earthy and aromatic note. Use 1 tablespoon fresh or 1 teaspoon dried.
- Sage: Four finely chopped fresh sage leaves, or 1 teaspoon dried sage, contribute a warm, slightly peppery flavor that complements chicken beautifully.
- Freshly Ground Black Pepper: To taste, adding a subtle kick and enhancing other flavors.
- Pie Crust: One 9-inch pie crust is needed. Feel free to use homemade, frozen, or refrigerated for convenience. A good quality crust makes all the difference!
Recommended Equipment for This Recipe
Having the right tools can make the cooking process smoother and more enjoyable. For this chicken pot pie recipe, you’ll need a few essential items:
- Instant Pot (Optional, for chicken poaching): Speeds up the chicken cooking process significantly, delivering tender, shreddable meat in minutes.
- Large Skillet (12-inch): Ideal for sautéing vegetables and combining the filling ingredients. A non-stick skillet can prevent sticking.
- Small Saucepan (2-quart): Used for gently warming the cream and chicken stock, a crucial step for a lump-free sauce.
- Pie Plate or Round Baking Dish (at least 9″ square and 3″ deep): The vessel for baking your glorious pot pie. A ceramic or glass dish works wonderfully for even baking.
- Carving Board or Plate: For shredding the poached chicken safely and efficiently.
- Two Forks: Your best friends for easily shredding cooked chicken.
- Whisk: To ensure your sauce is smooth and free of lumps.
- Pastry or Silicone Brush: Perfect for applying melted butter to the pie crust, ensuring a golden-brown finish.
Step-by-Step Guide to Making Creamy Chicken Pot Pie
Follow these detailed steps to create a show-stopping chicken pot pie that will impress everyone at your table. We’ll cover both stovetop and Instant Pot methods for cooking the chicken, so choose what works best for you!
1. Poaching Chicken on the Stovetop
If you’re preparing your chicken from scratch, poaching it on the stovetop is a simple way to achieve tender, juicy results. Arrange your boneless, skinless chicken breasts in a single layer in a large saucepan or deep skillet. Pour enough water over the chicken to ensure it’s fully submerged. This even cooking environment is crucial for tenderness. Enhance the flavor by seasoning the water generously with a large pinch of salt and, if you have them, a few sprigs of fresh herbs like thyme or a bay leaf. Bring the water to a rolling boil over high heat, then immediately reduce the heat to a gentle simmer. Allow the chicken to simmer for approximately 30 minutes, or until cooked through and easily shreddable. Once cooked, carefully remove the chicken breasts from the water and transfer them to a carving board or a clean plate. Using two forks, pull the chicken apart to create tender, shredded pieces. Set aside.
Alternatively: Poaching Chicken in an Instant Pot
For a quicker method, the Instant Pot is your best friend. Place the chicken breasts directly into the Instant Pot. Add 1 cup of water to the pot and season with a generous pinch of salt and any fresh herbs you desire. Secure the lid and set the Instant Pot to the “Poultry” setting for 12 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes. This natural release helps keep the chicken incredibly moist. After 5 minutes, carefully use the quick release method to vent any remaining pressure. Remove the chicken, shred it with two forks, and it’s ready for your pot pie filling.
2. Crafting the Savory Pot Pie Mixture
While your chicken cools, preheat your oven to 400°F (200°C). This ensures your pie crust gets that perfect golden crispness. In a small 2-quart saucepan, melt 1 tablespoon of butter over medium heat. Once melted, stir in the heavy cream and chicken broth or stock. The key here is to gently warm the mixture; aim for a very low simmer, avoiding a rolling boil. Keeping it warm will help create a smooth, lump-free sauce later.
Next, in a large 12-inch skillet, heat the olive oil over medium heat. Once the oil begins to shimmer, add your diced mixed vegetables (or fresh, if using). Sauté them for about 5 minutes, stirring occasionally, until they begin to soften. This step enhances their natural sweetness and texture. Add the minced garlic to the skillet and stir constantly for about 30 seconds until it becomes wonderfully fragrant – be careful not to burn it! Sprinkle the all-purpose flour evenly over the sautéed vegetables. Stir well to coat all the vegetables, creating a roux that will thicken your sauce. Reduce the heat to low, then pour in the warmed cream and shredded chicken. Stir everything together until well combined and the sauce starts to thicken. Season generously with salt and freshly ground pepper to taste.
3. Assembling and Baking Your Chicken Pot Pie
Carefully pour the rich chicken and vegetable mixture into your chosen casserole dish or pie plate, ensuring it’s at least 9 inches square and 3 inches deep. Lay your pie crust evenly over the top of the filling. To allow steam to escape during baking and prevent a soggy crust, make several slits or decorative cutouts in the top. For a beautiful finish, crimp the edges of the crust, pressing it firmly against the rim of the dish. In a separate small bowl, melt the remaining 2 tablespoons of butter. Using a pastry or silicone brush, lightly brush the melted butter over the entire surface of the pie crust. This step contributes to a beautiful golden-brown color and an even flakier texture.
Place the casserole in your preheated 400°F (200°C) oven and bake for 35-40 minutes. Keep an eye on it! The pot pie is done when the crust is gorgeously golden brown and the filling is visibly bubbling in the center, indicating it’s heated through. Remove from the oven and let it rest for a few minutes before serving. This allows the filling to set slightly, making it easier to serve and preventing burns from the piping hot interior. Enjoy your homemade comfort food masterpiece!
Delicious Recipe Variations
One of the best things about chicken pot pie is how adaptable it is. Don’t hesitate to get creative and customize it to your family’s preferences or whatever ingredients you have on hand:
- Vegetable Medley Makeover: While our recipe calls for a classic mix, feel free to experiment with other vegetables. Consider adding diced sweet potatoes for a touch of sweetness and extra nutrients, corn kernels for a pop of color and natural sugar, or even fresh broccoli florets for more green goodness. Mushrooms can add an earthy depth, while a handful of spinach wilts beautifully into the creamy sauce.
- Go Vegetarian: Easily transform this into a delightful vegetarian pot pie by simply omitting the chicken. To ensure it’s still hearty and satisfying, boost the vegetable content. You could add more potatoes, a can of cannellini beans for protein, or even some pre-cooked lentils. Using vegetable broth instead of chicken stock will complete the vegetarian conversion.
- Spice It Up: If you enjoy a bit of heat, introduce some spice to your pot pie. A teaspoon of mild curry powder stirred into the cream mixture can lend a warm, exotic flavor. For a more direct kick, add 1/4 teaspoon of cayenne pepper. Start with a smaller amount and taste before adding more to reach your desired level of spice.
- Alternative Crusts: While a traditional pie crust is fantastic, you can try other toppings. Biscuit dough (store-bought or homemade) can be arranged on top for a softer, more bread-like topping. For a gluten-free option, consider a mashed potato topping, similar to a shepherd’s pie.
- Cheese Please: Stir in a handful of shredded cheddar or Gruyere cheese into the filling just before baking for an extra layer of savory flavor and richness.
- Herbal Enhancements: Beyond thyme and sage, consider adding other herbs like finely chopped rosemary for an earthy note or a touch of parsley for freshness.
Serving Suggestions for Your Comfort Meal
Chicken pot pie is a complete meal on its own, but pairing it with a simple side can elevate the dining experience. Here are some ideas to round out your comforting meal:
- Fresh Green Beans: A classic and refreshing choice. Serve with a side of Instant Pot green beans for a quick and healthy option.
- Crisp Salad: A light, vibrant salad like a Tex Mex salad or a simple mixed green salad with a vinaigrette dressing cuts through the richness of the pot pie beautifully.
- Roasted Potatoes: If your pot pie isn’t already packed with potatoes, a side of crispy roasted potatoes can add another layer of hearty goodness.
- Warm Bread: For soaking up every last drop of that delicious creamy sauce, serve with warm, crusty bread or soft, buttery 3-ingredient biscuits.
Love chicken recipes? Explore more of our delicious chicken creations: Marinated Chicken Tenderloins in the Oven, Hawaiian Chicken Instant Pot, Pan-Seared Chicken Thighs, Creamy Chicken Enchiladas (Low Carb), and Instant Pot Pesto Chicken.
How to Store and Reheat Leftovers
Leftover chicken pot pie is a treat, and properly storing it ensures you can enjoy it for days to come. Allow any leftover pot pie to cool completely to room temperature before storing. This prevents condensation and helps maintain its quality. Transfer the cooled pot pie to an airtight container or cover the pie plate tightly with plastic wrap or aluminum foil.
- Refrigeration: The pot pie can be stored safely in the refrigerator for up to 3 days.
- Reheating: To reheat, place individual slices or the entire pie (covered loosely with foil to prevent the crust from browning too much) in a 350°F (175°C) oven until it is warmed through to the center, usually about 20-30 minutes for slices, or longer for a whole pie. Microwaving is possible for individual servings, but the crust won’t be as crisp.
- Freezing: Chicken pot pie freezes exceptionally well, making it a perfect make-ahead meal. It can be frozen for up to 2 months. To freeze, either freeze the entire unbaked pie (cover tightly with two layers of plastic wrap and then foil) or individual baked portions. Thaw frozen pot pie in the refrigerator overnight before reheating in the oven as described above. If baking from frozen, it will take longer; cover with foil for the first half of baking to prevent the crust from over-browning.
Frequently Asked Questions About Chicken Pot Pie
Here are some common questions about making chicken pot pie, along with helpful answers to ensure your success:
The process of adding flour to sautéed onions and vegetables, followed by gradually whisking in warm milk and broth, should naturally create a thick, rich mixture. This forms a roux that acts as a powerful thickening agent. If, however, your filling still appears too runny after simmering, you can easily thicken it further using a cornstarch slurry. Simply whisk 1 to 2 teaspoons of cornstarch into an equal amount of cold water until smooth. Gradually stir this slurry into your simmering pot pie mixture, allowing it to cook for another minute or two until it reaches your desired thickness. Be careful not to add too much at once, as cornstarch thickens significantly as it heats.
A perfectly baked chicken pot pie will show several tell-tale signs of doneness. Generally, it should be baked, uncovered, in the center of a 350°F (175°C) oven for 30-40 minutes. The most important visual cues are a beautifully golden brown and flaky top crust. Internally, the filling should be vigorously bubbling, indicating it has reached a safe internal temperature and is thoroughly heated. If you have a food thermometer, the internal temperature of the filling should register at least 160°F (71°C).
A soggy bottom crust is a common pie challenge, but it’s easily avoidable with a few tricks. Always place your pie pan on a larger baking sheet, preferably lined with parchment paper. The metal baking sheet helps to conduct heat more efficiently to the bottom of the pie crust, promoting even baking and crispness. The parchment paper is also a lifesaver for catching any inevitable spills, making cleanup a breeze. Additionally, ensure your filling isn’t too liquidy before it goes into the pie, as excess moisture can contribute to a soggy bottom. Some bakers also lightly pre-bake the bottom crust (blind bake) for 10-15 minutes before adding the filling, especially if the filling itself is very wet or requires a shorter baking time than the crust.
More Comforting Dinner Recipes To Love…
If you enjoyed this chicken pot pie, you might also love these other comforting dinner ideas:
- Bisquick Chicken Fingers
- Slow Cooker Teriyaki Ribs
- Crockpot Ranch Pork Chops
If you tried this chicken pot pie recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Chicken Pot Pie
By Renae Gerhardstein
Our easy chicken pot pie recipe features tender poached chicken, a creamy sauce, veggies, and super flaky crust. It’s classic comfort food!
Pin Recipe
Course: Entree
Cuisine: American
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour 14 minutes
Total Time: 1 hour 29 minutes
Calories: 573 kcal
Equipment
- 2-quart casserole dish
- 2-quart saucepan
- Large skillet (12-inch)
- Instant Pot (optional)
Ingredients
- 12 ounces boneless, skinless chicken breasts (2 large breasts)
- ½ teaspoon salt
- 3 tablespoons butter, divided
- 1 cup chicken stock or broth
- 1 cup heavy cream
- 1 teaspoon olive oil
- 32 ounces diced vegetables (any blend of carrots, potatoes, peas, celery, green beans)
- 1 medium onion, diced (or 1 cup frozen chopped onions)
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme leaves)
- 4 sage leaves, finely chopped (or 1 teaspoon dried sage)
- 1 teaspoon freshly ground pepper
- 1 (9-inch) pie crust (homemade, frozen, or refrigerated)
Instructions
- To poach the chicken breasts: Lay them in a single layer in a large skillet. Add enough water to cover them completely. Season the water with a large pinch of salt and fresh herbs. Bring the water to a boil over high heat, then reduce heat to low and simmer for 30 minutes. After simmering, remove the breasts from the water and transfer them to a carving board or plate. Using two forks, shred the meat. (Alternatively, for Instant Pot: Add chicken breasts to the pot with 1 cup water and salt/herbs. Set to “Poultry” for 12 minutes. Natural release for 5 minutes, then quick release remaining pressure. Shred.)
- Preheat oven to 400°F (200°C). In a 2-quart saucepan over medium heat, melt 1 tablespoon of butter. Stir in the cream and stock or broth. Do not boil, just keep mixture at a very low simmer.
- Meanwhile, add oil to a 12-inch skillet over medium heat. When oil begins to shimmer, add vegetables and sauté them for about 5 minutes, until softened. Add the garlic and stir until it’s fragrant, about 30 seconds. Shake the flour over the vegetables, and stir to combine. Turn heat to low and add the warmed cream mixture and shredded chicken. Season with salt and pepper.
- Pour the mixture into a casserole dish at least 9″ square and 3″ deep. Place the pie crust on top, and add slits to allow the steam to escape while cooking. Crimp the edges of the crust. Melt the last 2 tablespoons of butter and use a pastry or silicone brush to apply the butter over the top of the crust. Bake casserole in preheated oven for 35-40 minutes, until crust is golden brown and the filling is bubbling.
Notes
- I use frozen mixed vegetables (for soup) in this recipe. If you don’t have heavy cream on hand, use 3/4 cup of milk and increase the flour to 1/2 cup. You can also use 3-4 cups of pre-cooked chicken instead of poaching your own.
- Recipe Variations:
- Use different vegetables like carrots, peas, corn, potatoes, sweet potatoes, and broccoli.
- Make a vegetarian pot pie by omitting the chicken and adding extra vegetables.
- Add some spice by adding a teaspoon of curry powder or 1/4 teaspoon of cayenne pepper to the cream mixture.
- Storing Instructions:
- This pot pie can be stored in the refrigerator for up to 3 days. To reheat, place it in a 350°F (175°C) oven until it is warmed through.
- Chicken pot pie can also be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.
Nutrition
Serving: 1 serving | Calories: 573kcal | Carbohydrates: 47g | Protein: 22g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 578mg | Potassium: 694mg | Fiber: 7g | Sugar: 3g | Vitamin A: 8512IU | Vitamin C: 20mg | Calcium: 91mg | Iron: 3mg