If you are craving a comforting meal that feels like a warm hug in every bite, this Creamy Chicken Pot Pie Recipe is exactly what you need. It brings together tender chunks of chicken, sweet peas and carrots, and a luscious creamy sauce all wrapped in a perfectly golden, flaky crust. This dish is the ultimate expression of cozy, homemade goodness that can easily become your go-to for dinner or a special weekend treat. The blend of flavors and textures is simply irresistible and will have everyone asking for seconds.
Ingredients You’ll Need
The magic of this Creamy Chicken Pot Pie Recipe lies in its straightforward yet essential ingredients. Each element plays a key role, from building the rich sauce to creating that iconic flaky crust, ensuring every bite is bursting with flavor and comfort.
- 2 cups cooked chicken, diced: The hearty protein base that makes this pot pie satisfying and filling.
- 1 cup frozen peas and carrots: Adds a gentle sweetness and vibrant pops of color to brighten the dish.
- 1/2 cup onion, chopped: Gives a subtle aromatic depth when softened in butter.
- 1/4 cup butter: Essential for sauteing and creating a rich roux to thicken the sauce.
- 1/3 cup all-purpose flour: Works with butter to create a creamy, velvety filling with perfect consistency.
- 1/2 teaspoon salt: Balances the flavors and brings out the savory notes.
- 1/4 teaspoon black pepper: Adds a mild kick for an extra dimension of taste.
- 1/4 teaspoon celery seed: Offers a subtle, unique earthiness that elevates the classic flavor profile.
- 1 3/4 cups chicken broth: Forms the base of the creamy sauce with savory richness.
- 2/3 cup milk: Provides creaminess, making the filling luxuriously smooth.
- 2 unbaked pie crusts: The golden, flaky carriers of all that delicious filling that you can’t resist.
How to Make Creamy Chicken Pot Pie Recipe
Step 1: Prep and Soften the Onions
Start by preheating your oven to 425°F (220°C). Then, melt the butter in a saucepan over medium heat and add the chopped onions. Cook them gently until they turn soft and translucent, which will bring out their natural sweetness and build the flavor foundation for your sauce.
Step 2: Make the Creamy Sauce Base
Sprinkle the flour, salt, black pepper, and celery seed over the softened onions to form a roux. Slowly whisk in the chicken broth and milk bit by bit, stirring continuously to avoid lumps. Let the mixture simmer on medium-low heat until it thickens into a smooth, creamy sauce. This step is crucial because it transforms simple ingredients into rich, velvety goodness.
Step 3: Combine Chicken and Vegetables
Gently fold the diced chicken and frozen peas and carrots into the thickened sauce. The gentle folding ensures every bite will have a perfect balance of creamy sauce, tender chicken, and vibrant veggies, creating that signature pot pie texture everyone loves.
Step 4: Assemble the Pie
Place one pie crust into a 9-inch pie plate and pour the filling evenly inside. Cover with the second crust, sealing the edges well to keep all the moist, luscious filling inside. Don’t forget to slice small vents into the top crust — these allow steam to escape so that your pastry stays beautifully flaky.
Step 5: Bake to Golden Perfection
Put the pie in the preheated oven and bake for 30-35 minutes, or until the crust turns a gorgeous golden brown. Let the pot pie cool for about 10 minutes before serving so the filling sets just right and you don’t lose a drop of that creamy, comforting goodness.
How to Serve Creamy Chicken Pot Pie Recipe
Garnishes
For an inviting final touch, sprinkle fresh chopped parsley or thyme over the top just before serving. These garnishes not only add a pop of color but also bring fresh herbal notes that elevate the overall flavor and visual appeal.
Side Dishes
This dish is hearty enough on its own, but pairing it with a crisp green salad, a simple coleslaw, or some roasted seasonal vegetables adds lovely texture contrasts and keeps the meal balanced and fresh. A crusty bread roll on the side can also be a perfect companion to mop up any leftover creamy sauce.
Creative Ways to Present
For a charming twist, try making individual pot pies in ramekins or muffin tins. This personal touch is perfect for dinner parties or cozy nights in, giving everyone their very own perfectly baked pie. Plus, it’s fun to watch that first bite reveal all the creamy deliciousness inside.
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. It keeps the flavors fresh and the pastry from getting soggy, making it easy to enjoy later without losing any of that homemade charm.
Freezing
You can freeze this pot pie before baking by assembling it and wrapping it tightly with plastic wrap and foil. Freeze for up to 2 months. When ready to enjoy, bake directly from frozen, adding extra time to ensure it heats through evenly while maintaining a flaky crust.
Reheating
To reheat, place leftover slices in a preheated oven at 350°F (175°C) for about 20 minutes or until warmed through and the crust crisps back up. Avoid microwaving if you want to keep that wonderful texture intact, as the crust can become chewy or soggy.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that saves cooking time and adds extra flavor. Just dice it up and fold it into your creamy filling for a quick, delicious pot pie.
Is it possible to make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for sauces, and choose a gluten-free pie crust from the store or homemade. This way, you still get that creamy texture without the gluten.
Can I add other vegetables to the pot pie filling?
Definitely! Feel free to customize with diced potatoes, mushrooms, corn, or green beans. Just make sure to adjust cooking times and moisture levels so the filling comes out perfectly creamy.
What can I use instead of celery seed?
If you don’t have celery seed, try a pinch of celery salt without extra salt, or a tiny bit of dried thyme or sage to keep the flavor interesting and balanced.
How do I achieve a really flaky crust?
Using cold butter or shortening in your crust dough and handling it as little as possible before baking will help create a tender, flaky texture. Also, brushing the crust with an egg wash before baking adds beautiful shine and color.
Final Thoughts
This Creamy Chicken Pot Pie Recipe is a timeless comfort food classic that never fails to impress with its rich flavors and cozy vibes. Whether cooking for family, friends, or just yourself, it’s a wonderful way to celebrate simple ingredients turned into something truly special. I can’t wait for you to make this dish a regular favorite in your kitchen – it’s the perfect blend of creamy, savory, and flaky that feels like home in every bite.
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Creamy Chicken Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This classic Creamy Chicken Pot Pie features tender diced chicken, mixed vegetables, and a rich creamy sauce encased in a flaky golden pie crust. Perfect for a comforting dinner, this recipe combines a savory filling of chicken, peas, carrots, and onions simmered in a savory sauce and baked to perfection.
Ingredients
Filling
- 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 is hot enough for a perfect golden crust.
- Sauté Onions: In a saucepan over medium heat, melt the butter and cook the chopped onions until they become soft and translucent, releasing their sweetness.
- Make Sauce: Stir in the flour, salt, black pepper, and celery seed into the onions. Slowly whisk in the chicken broth and milk. Let the mixture simmer over medium-low heat until it thickens, stirring frequently to avoid lumps.
- Add Filling Ingredients: Gently fold the cooked diced chicken and frozen peas and carrots into the thickened sauce, then remove from heat to prevent overcooking.
- Prepare Pie Crust: Place one of the unbaked pie crusts in a 9-inch pie plate, pressing it firmly against the sides and bottom to fit properly.
- Fill the Pie: Pour the creamy chicken filling evenly into the pie crust, spreading it out as needed.
- Top Crust: Cover the filling with the second pie crust. Seal the edges by pinching or crimping them together. Cut small slits in the top crust to allow steam to escape during baking.
- Bake: Place the pie in the preheated oven and bake for 30 to 35 minutes, or until the crust turns golden brown and the filling is bubbly.
- Cool and Serve: Remove the pie from the oven and let it cool for about 10 minutes before slicing and serving to set the filling and avoid burns.
Notes
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- For a richer flavor, substitute part of the chicken broth with heavy cream.
- Make sure to cut steam vents in the top crust to prevent it from becoming soggy.
- To avoid a soggy bottom crust, you can pre-bake the bottom crust for 5 minutes before adding the filling.
- Frozen vegetables can be substituted with fresh ones, but reduce cooking times accordingly.
