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Delicious creamy chicken pot pie fresh out of the oven, served in a colorful bowl.

Creamy Chicken Pot Pie

A comforting, hearty dish featuring tender chicken, vibrant vegetables, and a flaky crust, perfect for family dinners or cozy nights in.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 2 9-inch 9-inch refrigerated pie crusts I used Pillsbury
For the Filling
  • 1 lb boneless, skinless chicken breasts About 2 breasts or 3 cups of cooked, shredded chicken
  • 5 tbsp butter Adds richness and depth of flavor
  • 1/2 cup chopped onion Aromatic and flavorful
  • 5 tbsp flour Used to thicken the creamy filling
  • 2/3 cup whole milk Adds creaminess to the sauce
  • 2 cups chicken broth Provides a base of flavor
  • 1 cup frozen peas and carrots Brings vibrancy and sweetness
  • 1/4 tsp garlic powder A hint of garlic to elevate the flavor
  • 1/2 cup chopped celery Or 1/4 tsp celery seed
  • to taste Salt Essential seasoning
  • to taste Pepper Essential seasoning
  • 1 egg white Optional, for crust finish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the boneless, skinless chicken breasts in half and cook in a medium-sized saucepan with 2 cups of water on medium-high heat for 10-15 minutes until cooked. Shred or chop the chicken and discard the water.
  3. In a large saucepan, melt 5 tablespoons of butter over medium-high heat. Sauté the chopped onions for about 3 minutes until translucent.
  4. Stir in the flour, mixing well. Gradually add the milk while stirring constantly to avoid lumps, then pour in the chicken broth until creamy and bubbling.
  5. Add frozen peas and carrots, garlic powder, celery seed, salt, and pepper. Cover and cook for about 5 minutes. Then add the cooked chicken and heat for another 3 minutes.
  6. In an 8"x8"x3" inch baking dish, place one pie crust at the bottom, pressing gently onto the sides.
  7. Pour the creamy chicken mixture over the crust.
  8. Place the second crust on top of the filling and seal the edges by crimping.
  9. Optionally, brush the tops of the crust with egg white. Pierce small slits in the center of the top crust for steam to escape.
  10. Bake for approximately 35 minutes or until golden brown. Let it rest for 10-15 minutes before serving.

Notes

For added flavor, marinate the chicken in spices before cooking. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage. Experiment with different vegetables or proteins.