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, 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; Pepper to taste; 1 cup frozen peas (do not thaw)

There’s something irresistibly comforting about a homemade Creamy Chicken Pot Pie Recipe — flaky golden crust, tender chicken, and that lush, savory filling. It’s utterly satisfying and perfect when you want a warming meal that feels like a big, delicious hug on a plate.

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

This Creamy Chicken Pot Pie Recipe has been my go-to for cozy dinners, especially when life’s a bit hectic. It hits all the right notes with a creamy, herby filling and that buttery crust that bakes up perfectly golden every time. I love how it feels special but is surprisingly doable.

Rich, Creamy Filling: The silky sauce is infused with herbs, chicken bouillon, and just the right mix of veggies for deep, homey flavors.
Flaky Homemade Crust: While store-bought crust works, making your own adds that tender, buttery layer that’s got everyone swooning.
Make-Ahead Friendly: Prep the filling or dough in advance and your dinner practically makes itself on busy nights.
Customizable Comfort: You can tweak veggies, herbs, or even swap chicken for turkey or veggies—making it yours.

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

Each ingredient in this Creamy Chicken Pot Pie Recipe brings something special, blending into a comforting whole. I like to think of the filling as a savory canvas—the chicken and broth give body, the veggies build texture, and the herbs layer in warmth.

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 swear by shredded rotisserie chicken for fast, flavorful protein; it’s tender and adds great texture.
Yukon Gold Potatoes: They hold their shape well and add a subtle buttery flavor—great for that hearty bite.
Carrots, Celery & Onion: Classic aromatics that soften in butter and bring natural sweetness and balance.
Garlic: Just a little punch to brighten the savory base.
All-Purpose Flour: The thickening agent for the luscious creamy sauce that clings to every bite.
Chicken Broth & Bouillon: I use low-sodium broth for control, and bouillon adds that deep umami boost—worth it!
Herbs & Spices: Parsley, oregano, thyme, sage, rosemary—they mingle perfectly for that classic pot pie flavor profile.
Frozen Peas: They pop with sweetness and stay pretty during baking—no need to thaw!
Pie Crust: Homemade or store-bought, flaky and buttery tops everything off wonderfully.
Egg Wash: A simple wash of egg and milk gives the crust that golden, glossy finish you want.

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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 like switching up the veggies based on what’s fresh or what’s left in my fridge—sometimes I add mushrooms or swap peas for green beans. Feel free to jazz it up or keep it classic—this recipe is a blank slate for your comfort food creativity.

Variation: One time, I swapped the chicken for shredded turkey leftovers after Thanksgiving, and it was just as delicious. Try that with any poultry you have on hand!
Vegetarian Option: Skip the chicken and add hearty mushrooms, extra potatoes, and lentils for a cozy veggie pot pie.
Gluten-Free Crust: Use a gluten-free pie crust or even a biscuit topping for a twist if you need to avoid gluten.

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

Step 1: Prepare the Pie Dough

I always make the pie dough first because it needs chilling time—that’s key for a flaky crust! After mixing and kneading it into a disc, I wrap it in plastic wrap and pop it in the fridge for at least two hours. Sometimes I make it the day before so it’s ready to roll when the filling is done.

Step 2: Cook the Veggies and Potatoes

I microwave the diced Yukon gold potatoes with a bit of water until fork-tender—about 5-6 minutes—then drain. Meanwhile, I sauté onions, carrots, and celery in butter and olive oil until soft and sweet, which takes around 6-8 minutes. Adding garlic last keeps it fresh and bright.

Step 3: Make the Creamy Filling

Sprinkle the flour over the sautéed veggies and cook briefly to remove the raw taste. Then I slowly whisk in chicken broth, the milk-cornstarch mix, chicken bouillon, and herbs over low heat. Stir constantly so it thickens nicely without lumps. It should be creamy and rich but not gluey—adjust the thickness by simmering a little longer or adding some broth.

Step 4: Combine Filling Ingredients

Off the heat, I gently fold in the cooked potatoes, shredded chicken, and frozen peas. Season everything with salt and pepper, then taste and tweak. The filling should feel hearty and creamy and packed with cozy flavor.

Step 5: Assemble the Pie

Rolling out the chilled dough on floured parchment paper makes transferring it to the pie pan simple. Lay the dough carefully over the filling, trim and fold the edges to build a thick crust—fluting or crimping it gives a pretty finish. Don’t forget to cut 6-8 steam vents! Brush with egg wash for that golden glow.

Step 6: Bake and Cool

Bake at 375°F for about 40-55 minutes until the crust is perfectly golden. If the edges brown too fast, cover them with foil or a pie shield. I’ve learned that cutting extra slits can stop puffing up dough mishaps. Once out of the oven, let it rest 5-10 minutes so the filling sets—this helps with neat slices.

Top Tip

After making this Creamy Chicken Pot Pie Recipe several times, I’ve picked up a few small tricks that really make a difference—especially if it’s your first time:

Thickness Control: The filling should be saucy but not runny—if it’s too thin, keep simmering to reduce; if too thick, add a splash of broth or milk.
Dough Handling: Chill your dough well—warm dough is hard to handle and won’t bake flaky. Rolling on parchment paper also saves a lot of frustration.
Vent Cuts: Don’t skip the slits on top; they let steam escape so your crust won’t get soggy or puff in weird spots.
Preventing Burnt Edges: Watch your pie towards the end of baking and shield the edges with foil as soon as they start browning to prevent overcooking.

How to Serve Creamy Chicken Pot Pie Recipe

Creamy Chicken Pot Pie - Serving Suggestion

Garnishes

My favorite garnish is a sprinkle of freshly chopped parsley—that hit of bright green freshens each bite and looks inviting. Sometimes, a light dusting of cracked black pepper on the crust before baking adds a subtle kick. A drizzle of good-quality cream on a slice is indulgent, too.

Side Dishes

I like pairing this pot pie with simple, crisp sides—like a lightly dressed green salad, roasted Brussels sprouts, or steamed green beans. Something crisp and green balances the richness beautifully without adding complexity.

Creative Ways to Present

For holiday dinners, I’ve made mini pot pies in ramekins or muffin tins—so cute and perfect for individual servings at a gathering. Using puff pastry for the crust adds a touch of elegance, and shaping the crust with leaf or heart cutouts turns it festive.

Make Ahead and Storage

Storing Leftovers

I let the pot pie cool completely, then cover it tightly with foil or plastic wrap and refrigerate. It keeps nicely for up to 5 days—perfect for quick weekday lunches or reheated dinners. Just slice and warm as needed.

Freezing

This recipe freezes beautifully. I usually bake it fully, cool and wrap tightly with foil and plastic wrap before freezing. When you’re ready, thaw overnight in the fridge and warm in the oven until hot and bubbly. The flavors and texture stay spot-on.

Reheating

I prefer reheating slices in the oven at 300°F, covered loosely with foil to retain moisture, for about 20-30 minutes. It keeps the crust from getting soggy like the microwave might. If you’re in a hurry, the air fryer is a fantastic alternative to keep things crisp, heating at 365°F for 5 minutes.

Frequently Asked Questions:

Can I use store-bought pie crust for this recipe?

Absolutely! While I recommend homemade crust for the best texture and flavor, store-bought pie crust works well to save time and still delivers that classic flaky finish.

What’s the best way to prevent a soggy bottom crust?

To avoid soggy crust, make sure your filling isn’t too watery before assembling the pie. Partially cooking the potatoes and thickening the sauce properly helps. Also, pre-cooking the bottom crust slightly (blind baking) can help if you’re worried about moisture.

Can I make this recipe vegetarian?

Yes! Simply skip the chicken and use vegetable broth instead of chicken broth. Add extra hearty vegetables like mushrooms, butternut squash, or lentils to keep the filling satisfying and rich.

How far ahead can I prepare the filling or dough?

The pie dough can be made and refrigerated for up to 5 days or frozen for three months. The filling keeps well in the fridge for 48 hours. This makes it super convenient to prep in stages and pull together meals fast.

Final Thoughts

This Creamy Chicken Pot Pie Recipe is more than food—it’s a little ritual of comfort and warmth I come back to again and again. I hope you find as much joy in making (and eating!) it as I do. Trust me, once you nail that golden crust and creamy filling, this dish will be a family favorite you’ll want to make over and over.