Creamy Chicken Pot Pie

Bring everyone to the table quickly when you serve our comforting and creamy chicken pot pie for dinner. It's the ultimate comfort food beloved through generations.

This homemade chicken pot pie is made with layers of flavor are built using onions, herbs, and seasoning with chicken and vegetables in a delicious creamy sauce. All this chicken filling goodness is all surrounded by a flaky pie crust.

Be sure to try my Chicken Pie casserole and chicken alfredo roll ups too!

Why You'll Love This Recipe

Easy. Using rotisserie chicken, frozen mixed vegetables, and Pillsbury pie crust will make this easy recipe a breeze to pull together.

Tradition. Come to the table to enjoy a warm and hearty meal filled with all the goodness of creamy chicken pie. It's a classic comfort dish that has been around for a while, is steeped in tradition, and won't be going away any time soon. It connects us to our ancestors, reminds us of our grandparents, and takes us back home in an instant with the first taste.

Taste. The combination of flavors is one you crave. It's as tasty as it is comforting and it is likely to be a new family favorite.

Inexpensive. This classic chicken pot pie is a great use of leftover rotisserie chicken.

Equipment Needed

• Dutch Oven. A cast iron dutch oven or ceramic-coated dutch oven will both work. If you don't have a dutch oven, a large saucepan will work.
• Cutting Board. Lots of chopping for this recipe.
• Wooden Spoon. Other kinds of spoons may impact the flavor.
• Sharp Knife
• Casserole Dish

Ingredients for Creamy Chicken Pot Pie

Just a few simple ingredients are needed for this recipe. Refer to the recipe card for the measurements.

• Olive Oil. To sautee the onions and build the flavor of the sauce.
• Rotisserie Chicken. This makes the recipe so easy! You can also use leftover plain cooked chicken or turkey if you have it.
• Onion. Onions disappear into the sauce and add so much flavor!
• Celery. An important addition to the flavor of the sauce.
• Scallions. Green onions are slightly different but interchangeable.
• Garlic Powder. Dried, ground garlic is really nice to use in sauce recipes because it distributes the flavor so evenly.
• Onion Powder. Adds depth of flavor.
• Dried Fennel. The seeds of the plant are dried to make a spice. The flavor is similar to that of the bulb but milder.
• Thyme. Dried or fresh will both work.
• Herbs de Province. or Italian seasoning
• Chicken Bouillon. If you cannot get chicken bouillon, you can substitute the water with chicken broth.
• All-Purpose Flour. Thickens the sauce.
• Water. To provide body to the sauce. You can sub with broth if you prefer.
• Heavy Cream. This makes the sauce thick and delicious.
• Frozen Veggies. Corn, peas, carrots, and green beans are a good mix. Any variation of that will work.
• Pillsbury Pie Crust. One package includes two crusts, and you will use both. You can use a homemade crust if you wish, but the store-bought brands work well and save time.

How to Make Easy Chicken Pot Pie

A thick dutch oven is a perfect pan to build the chicken pot pie filling from scratch. Begin by preheating your oven so that it is ready to go. Pre-cook one of the pie crusts for just seven minutes to form the bottom of your creamy chicken pot pie.

Sauté the onions, scallions, celery, and peppers on medium-high heat until they are translucent. Add the chicken, flour, herbs, and seasoning and cook for two or three minutes. Next, add the water and cream and bring the mixture to a boil. Finally, add the frozen veggies and then cook over medium heat until the sauce thickens.

Stir constantly to avoid scorching the sauce. It will need to cook for ten to fifteen minutes.

Pour the resulting thickened chicken mixture into your pre-cooked pie crust. This will be your creamy filling.

Top with the second pie crust and cut slits to allow the dish to vent as it bakes. Crimp the edges to bond the two crusts together. Give the top crust an egg wash and bake for 30-35 minutes until golden brown.

Tips for Best Results

Adding the mix of butter plus olive oil to sauté the onions, scallions, celery, and peppers will elevate the flavors in this dish.

If you prefer less of an onion flavor, omit the scallions. 

Place the casserole on a baking sheet to catch any possible spills while cookie.

Storage and Serving Suggestions

Store leftover chicken pot pie in an airtight container in the refrigerator. You can also wrap in plastic wrap and freeze for later.

Be sure to check out my recipe for Individual Chicken Pot pies as a fun alternative.

More Comforting Chicken Recipes for the Whole Family

• Chicken Egg Noodle Casserole
• One Pot Chicken and Rice
• Cream of Chicken Soup
• French Onion Chicken Recipe
• Crockpot Chicken and Dumplings Recipe

📖 Recipe

Creamy Chicken Pot Pie

Raquel Pineira

This comforting and creamy chicken pot pie is a family favorite for dinner. It's the ultimate comfort food beloved through generations.

5 from 17 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Chicken, Main Course

Cuisine American

Servings 8

Calories 163 kcal

Ingredients

  

1x2x3x

• 2 tablespoon olive oil
• 4 cup diced rotisserie chicken
• ½ cup diced onion
• ½ cup diced celery
• ¼ cup scallions or green onions
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried fennel
• ½ teaspoon dried thyme
• ½ teaspoon herbs de province or Italian seasoning
• 2 tablespoon chicken bouillon
• ½ cup all purpose flour
• 2 cup water
• 1 cup heavy cream
• 1 16 oz bag frozen veggies
• 2 Pillsbury Pie Crust 1 pkg contains two

Instructions

 

• Preheat the oven to 350
• Place bottom crust in the pan and bake for 7 mins, remove and set aside.
• Heat olive oil in Dutch oven on medium high heat.
• Add onions, scallions, celery and peppers and cook until translucent.
• Add in the diced chicken, flour, and, dry herbs and seasonings and cook for 2-3 mins.
• Add water and cream and bring to a boil.
• Add frozen veggies.
• The filling will begin to thicken as the temperature rises, be sure to constantly stir to avoid
• burning.
• Cook the filling 10-15 mins or until very thick and pour into the prepared pie dish.
• Place the second pie crust on top and cut slits in it to vent the top.
• Use a fork to crimp the edges.
• Mix an egg wash (1 egg + 1 teaspoon water) in a small bowl. Brush beaten egg mixture over the entire pie crust. bake for 30-35 mins or until golden brown
• Bake for 30-35 mins or until golden brown

Notes

Adding the mix of 1 tablespoon butter plus olive oil to sauté the onions, scallions, celery and
peppers will elevate the flavors in this dish. If you prefer less of an onion flavor, omit the
scallions.

Nutrition

Calories: 163kcalCarbohydrates: 7gProtein: 2gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 34mgSodium: 26mgPotassium: 44mgFiber: 0.3gSugar: 1gVitamin A: 440IUVitamin C: 0.3mgCalcium: 25mgIron: 1mg

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