Creamy Chicken Pot Pie

Chicken

This creamy chicken pot pie combines tender cooked chicken, vibrant vegetables, and a silky, savory sauce baked under a golden flaky crust. It is perfect for weeknight dinners, meal prep, or serving guests. The recipe is written for clarity and success, with options for shortcut methods and gluten free or vegetarian swaps.

Ingredients

For the filling

  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1/3 cup all purpose flour
  • 2 cups low sodium chicken broth
  • 1 cup whole milk or half and half
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups cooked chicken, shredded or cubed (rotisserie chicken works well)
  • 1 cup frozen peas, thawed
  • 1/2 cup frozen corn, thawed
  • 1 tablespoon Worcestershire sauce (optional)
  • 1 tablespoon lemon juice (optional, brightens flavors)

For the crust

  • 1 double pie crust rolled out for top and bottom, or use a store bought refrigerated crust for convenience
  • 1 large egg beaten with 1 tablespoon water for egg wash
  • Coarse salt for sprinkling

Equipment

  • 10 inch deep dish pie pan or 9 x 9 inch baking dish
  • Medium saucepan
  • Rolling pin if making pastry from scratch
  • Pastry brush

Instructions

  1. Preheat oven to 400 F. Prepare pie pan by setting one crust in the bottom if using a bottom crust. If using only a top crust, prepare the filling in a baking dish and set aside.
  2. Make the filling: Melt butter in a medium saucepan over medium heat. Add onion, carrots, and celery and cook until vegetables begin to soften, about 6 to 8 minutes. Add garlic and cook one minute more.
  3. Sprinkle flour over vegetables and stir constantly for 1 to 2 minutes to cook raw flour taste. The mixture will form a roux and begin to thicken.
  4. Gradually whisk in chicken broth until smooth, then add milk while whisking. Bring to a simmer and let thicken for 3 to 5 minutes, stirring frequently.
  5. Stir in thyme, rosemary, salt, pepper, Worcestershire sauce, and lemon juice if using. Add cooked chicken, peas, and corn. Remove from heat. The filling should be thick and creamy. If too thin, simmer gently until desired consistency. If too thick, stir in a splash of broth or milk.
  6. Assemble pie: Pour filling into prepared pie pan. Cover with top crust, sealing edges and trimming excess dough. Cut vents in top crust or create a lattice. Brush crust with egg wash and sprinkle with coarse salt.
  7. Bake on the middle rack until crust is golden and filling bubbles, about 30 to 40 minutes. If crust browns too quickly, tent loosely with foil for the last 10 to 15 minutes.
  8. Cool for 10 to 15 minutes before slicing to allow filling to set. Serve warm.

Quick Tips for Success

  • Use cold butter and minimal handling for a flakier crust when making pastry by hand.
  • For extra flavor, roast the chicken bones and veggies to make a richer homemade broth.
  • If filling is watery after baking, strain excess liquid before serving or thicken next time with slightly more flour or a tablespoon of cornstarch mixed with cold water.
  • For an easier shortcut, use pre cooked rotisserie chicken and a refrigerated pie crust.
  • To crisp the bottom crust, bake pie on a preheated baking sheet or pizza stone.

Variations

  • Gluten free: Use a gluten free flour blend for the roux and a gluten free pie crust.
  • Dairy free: Substitute butter with olive oil or plant based butter and use unsweetened plant milk thinned with a little extra broth.
  • Bisquick or biscuit topping: Omit top crust and drop biscuit dough on top for a pot pie casserole.
  • Vegetarian: Replace chicken with roasted mushrooms and chickpeas and use vegetable broth.

Make Ahead and Storage

  • To freeze unbaked pie: Assemble in a freezer safe pan, do not brush with egg wash, wrap tightly, and freeze up to 2 months. Bake from frozen adding 20 to 30 minutes to baking time and covering with foil if browning too fast.
  • Leftovers: Store in an airtight container in the refrigerator for 3 to 4 days. Reheat in a 350 F oven until warmed through to preserve crust texture.
  • Reheat slices in a 375 F oven covered briefly to avoid drying, then uncovered to crisp crust.

Nutrition Estimate per Serving (1 of 8)

  • Calories 430
  • Protein 26 g
  • Fat 22 g
  • Carbohydrates 34 g
  • Fiber 3 g
  • Sodium 560 mg
    Values are estimates and will vary based on brands and substitutions.

FAQ

How can I thicken the filling without flour

  • Use a cornstarch slurry: mix 1 tablespoon cornstarch with 2 tablespoons cold water and whisk into simmering filling. Cook until thickened.

Can I make individual pot pies

  • Yes. Divide filling into oven safe ramekins and top with small rounds of crust. Bake about 20 to 25 minutes until filling bubbles and crust is golden.

How do I prevent a soggy bottom crust

  • Partially blind bake the bottom crust for 8 to 10 minutes before adding filling. Use a hot baking surface and avoid overly wet fillings.

How long does it take to reheat from frozen

  • For a whole frozen pie, bake at 375 F for 60 to 80 minutes, covering with foil if crust browns too fast. For slices, thaw overnight then reheat at 350 F for 15 to 20 minutes.

Why is my filling thin after baking

  • If the filling is thin after baking, either the roux was undercooked or too much liquid was added. Reduce liquid next time or thicken with a cornstarch slurry before baking.

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