Name: Creamy Chicken Pot Pie Recipe
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 1 recipe pie crust (or store-bought pie crust); 1 large egg beaten with 1 tablespoon milk or heavy cream (egg wash); 1/2 cup milk; 1 1/2 teaspoons cornstarch; 2 1/2 cups shredded chicken (like rotisserie); Salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 1/2 cups Yukon gold potatoes, peeled and chopped into 1/2-inch cubes; 1 medium yellow onion, chopped; 2 medium carrots, thinly sliced (about 1 cup); 3/4 cup sliced celery; 4 cloves garlic, minced; 1/3 cup all-purpose flour; 3 cups low-sodium chicken broth; 1 1/2 teaspoons dried parsley; 1 1/2 teaspoons chicken bouillon; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon rubbed sage; 1/4 teaspoon dried rosemary; 1/4 teaspoon black pepper; 1 cup frozen peas (do not thaw)

There’s something so comforting and nostalgic about digging into a warm, flaky pie filled with tender chicken and creamy veggies. This Creamy Chicken Pot Pie Recipe hits all those cozy notes with a rich filling and buttery crust that’s worth every minute it takes to make.

This image shows a close-up of a white bowl holding a thick chicken and vegetable pot pie with two visible layers. The top layer is a golden-brown crust with a rough, crumbly texture, decorated with green sprigs of rosemary. The bottom layer is a creamy filling with bright orange carrot slices, yellow potato chunks, green peas, and shredded chicken mixed with a light sauce, all sprinkled with small bits of fresh green herbs. A golden spoon is partially buried in the filling on the right side, scooping up some of the ingredients. The bowl is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Pot Pie Recipe
Top Tip
How to Serve Creamy Chicken Pot Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Pot Pie Recipe

Why You'll Love This Recipe

I’ve made this pot pie countless times, and what never fails is the perfect balance between the creamy filling and that crisp, golden crust. It's one of those recipes that feels fancy but is totally achievable on a weeknight if you plan ahead.

Rich, Creamy Filling: The sauce is velvety and full of flavor thanks to a blend of herbs, butter, and a touch of chicken bouillon for depth.
Comfort Food Classic: It’s the kind of meal that warms you from the inside out and brings back happy memories.
Make-Ahead Friendly: You can prepare the filling or dough in advance, which makes dinner day way easier.
Customizable: Whether you want to sneak in extra veggies or use a store-bought crust, you can tweak it to what works for you.

The image shows a round savory pie with a thick, golden-brown crust that has a crimped edge. The top crust is flaky with a slightly shiny finish and a few small sprigs of green herbs on it. A slice is removed, revealing the inside filled with a creamy mix of light brown shredded meat, white and yellow potato chunks, orange carrot pieces, and green peas mixed together. The pie is placed in a white dish on a white marbled surface, with a gold spoon inside the filling. Some scattered green herbs are around the pie next to a beige and striped cloth. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient plays a role in making this Creamy Chicken Pot Pie Recipe a standout. The potatoes add substance, the herbs bring freshness, and the butter and flour marry everything into a rich sauce. Let’s break down why each one matters and what to look for at the store.

Flat lay of a thick disc of pale, chilled pie dough on simple white ceramic plate, one whole large brown egg with clean shell, a small white bowl of pale yellow milk, a small white bowl of golden olive oil, a small white bowl of unsalted butter cubes, peeled and chopped Yukon gold potatoes in a neat pile, two medium yellow onions, one whole and one chopped, two medium carrots thinly sliced, celery stalks with green leaves sliced, four cloves of fresh garlic unpeeled, a small white bowl of all-purpose flour, shredded rotisserie chicken in a small mound, a small white bowl of frozen green peas, a small white bowl of low-sodium chicken broth, small piles of dried parsley, oregano, thyme, rubbed sage, rosemary, and a pinch of black peppercorns arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken: I usually use shredded rotisserie chicken to save time—it’s tender, flavorful, and perfect for pot pie.
Potatoes: Yukon Golds are my favorite—they hold their shape well after cooking and add a lovely creaminess.
Carrots, celery, and onion: The classic trio that builds the base flavor; make sure they’re fresh and crisp.
Butter and olive oil: Using both gives richness and helps sauté veggies without burning.
Flour: This thickens the sauce just right; remember to toast it slightly in the fat before adding liquids for best flavor.
Chicken broth and bouillon: The broth is the foundation of the sauce; adding bouillon powder or base boosts savory notes tremendously.
Milk: Combined with cornstarch, it creates that luscious creamy texture that makes each bite melt in your mouth.
Herbs and spices: Parsley, thyme, rosemary, oregano, sage, and more add complexity and warmth, so don’t skip them!
Frozen peas: They add a pop of color and sweetness; toss them in frozen to keep their texture nice.
Pie crust: Homemade is wonderful if you have time, but a good-quality store-bought crust works beautifully too.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Creamy Chicken Pot Pie Recipe my own depending on what’s in season or what leftover veggies I have on hand. It’s a forgiving recipe that invites creativity without losing its comforting charm.

Vegetable Swap: Sometimes I swap out peas for green beans or add mushrooms for an earthy note—both go wonderfully with the creamy filling.
Dairy-Free Option: I’ve experimented with coconut milk and dairy-free butter, and while it changes the flavor, it still turns out tasty and comforting.
Spice Level: A pinch of cayenne or smoked paprika gives it a subtle warmth that elevates the dish without overpowering it.
Crust Choices: Occasionally, I use puff pastry instead of pie crust for a lighter, flakier top that everyone loves.

Step-by-Step: How I Make Creamy Chicken Pot Pie Recipe

Step 1: Prepare the Pie Dough and Chill

Start by making your pie dough or grabbing a store-bought crust if you’re short on time. I usually make mine a day ahead because chilling it firmly makes rolling out easier and results in that flaky, buttery finish. If you don’t have two hours to chill, at least an hour will help.

Step 2: Cook the Vegetables and Potatoes

Microwave the chopped Yukon Gold potatoes with a splash of water until fork tender—this speeds up the cooking and keeps the texture just right. Meanwhile, sauté onions, carrots, and celery in butter and olive oil until the onions soften and the veggies smell sweet and aromatic, about 6-8 minutes. Add garlic last so it doesn’t burn, just a quick saute for 30 seconds is perfect.

Step 3: Make the Creamy Sauce

Sprinkle in the flour and cook for 2 minutes, stirring constantly to avoid lumps. Then slowly whisk in the chicken broth and the milk mixed with cornstarch. Lower the heat and add all your herbs and chicken bouillon right here. Stir, simmer, and whisk until the sauce thickens to a silky consistency. This is key: don’t rush this step. Your patience here pays off in flavor and texture.

Step 4: Combine Filling Ingredients

Off the heat, stir in shredded chicken, drained potatoes, and frozen peas. Taste and adjust salt and pepper as needed. If your mixture looks too thick, add a little broth or milk to loosen it — it should be creamy yet spoonable.

Step 5: Assemble the Pie

Transfer your filling into a deep 9-inch pie dish. Roll out the chilled dough on floured parchment to an 11-12 inch circle, then gently lay it over the filling. Fold the edges under and crimp or flute as you like. Don’t forget to cut slits on top, so steam escapes in the oven—this keeps your crust from getting soggy.

Step 6: Brush and Bake

Brush the top lightly with egg wash for that gorgeous golden finish, avoiding the edges so they brown evenly. Bake at 375°F for 40-55 minutes, watching carefully—you want a deeply golden crust without burning. I sometimes cover edges with foil halfway through baking if they brown too fast.

Step 7: Cool and Serve

Give your pot pie about 5-10 minutes to cool—it’s tempting to dig in immediately, but this rest helps the filling set so every slice comes out neat and luscious.

Top Tip

This recipe has lots of moving parts, and I found a few tricks over time that make all the difference. Once you get these down, your pot pie will come out perfectly every time.

Don’t Skip Chilling Dough: Cold dough is less likely to shrink or get tough during baking. I always make it the day before if I can.
Toast Your Flour: Cooking the flour in fat briefly before adding liquid prevents a raw flour taste and helps your sauce thicken evenly.
Use Frozen Peas Straight: Adding them frozen keeps them bright and sweet, plus the heat from the sauce cooks them perfectly without mushiness.
Cover Pie Edges if Needed: If your crust edges brown too fast, foil them halfway through baking to protect while the center finishes crisping.

How to Serve Creamy Chicken Pot Pie Recipe

Garnishes

I usually keep it simple with a sprinkle of fresh chopped parsley or thyme right before serving—it adds that cheerful green pop and brightness that balances the richness. Sometimes, a little cracked black pepper on top also adds a nice kick.

Side Dishes

A simple green salad with a sharp vinaigrette cuts through the creaminess perfectly. I also love serving this pot pie alongside roasted Brussels sprouts or a tangy cranberry sauce for some festive flair.

Creative Ways to Present

For holiday dinners, I’ve made mini pot pies in ramekins or muffin tins—cute, portable, and perfect for portion control. Another time, I used a lattice crust for an elegant touch that impressed my guests without much extra effort.

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover leftovers tightly with plastic wrap or foil, then refrigerate. The pot pie tastes fantastic up to five days after baking—you might even find the flavors deepen overnight.

Freezing

I often freeze unbaked pot pies wrapped in foil, and they keep really well for up to three months. When I’m ready to bake, I thaw overnight in the fridge and then pop them in the oven as usual. It’s a lifesaver for busy weeks.

Reheating

For reheating, I prefer the oven to keep the crust crisp—just cover with foil and warm at 300°F for 20-30 minutes. For a quick fix, the microwave works fine but might leave the crust a bit soft.

Frequently Asked Questions:

Can I make this Creamy Chicken Pot Pie Recipe vegetarian?

Absolutely! Swap the chicken for hearty mushrooms, tofu, or beans, and use vegetable broth instead of chicken broth along with vegan butter for the sauce. The filling will still be creamy and delicious.

How do I prevent a soggy bottom crust?

To keep the bottom crust crisp, make sure your filling isn’t too watery. Thicken your sauce well before filling the pie and avoid adding extra liquid. Also, baking on a preheated baking sheet can help the crust crisp up nicely.

Can I freeze leftover cooked pot pie?

Yes! Cool the leftover pie completely, then wrap it tightly in plastic wrap and foil before freezing. When reheating, thaw overnight and warm in the oven to maintain crust crispiness.

What’s the best way to reheat individual slices?

I like reheating slices in an air fryer at 365°F for about 5 minutes, which crisps the crust while warming the filling evenly. Alternatively, the microwave works if you’re in a hurry, just be mindful the crust may soften.

Final Thoughts

This Creamy Chicken Pot Pie Recipe holds a special place in my heart because it’s one of those dishes that takes a little effort but rewards you with genuine comfort and homemade love. Whether you’re making it for a family dinner or a cozy solo night, I promise it’s worth every step. Give it a try—you’ll be hooked on the flaky crust and that luscious, herb-packed filling before long.