Name: The BEST Creamy Chicken Pot Pie Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3 carrots, sliced (about 2 cups); ½ onion, chopped; 2 celery stalks, diced (about 1 cup); 3 garlic cloves, minced; 1 tablespoon salted butter; 3 cups cooked and shredded chicken; ⅓ cup all-purpose flour; 3 teaspoons thyme; 2 teaspoons salt (or to taste); 2 teaspoons pepper (or to taste); 1 cup chicken broth; 2 cups whole milk; 1 cup heavy cream; ½ cup frozen peas; 1 package pie crust (two crusts); 1 egg, lightly beaten

If you’re searching for seriously comforting, soul-soothing flavors, then look no further than The BEST Creamy Chicken Pot Pie. This recipe delivers a dreamy, velvety chicken filling, perfectly seasoned and tucked inside layers of golden, flaky pie crust. Every forkful bursts with tender veggies, hearty bites of chicken, and a saucy creaminess that’ll chase away even the coldest days. It’s the kind of beloved classic that feels special enough for company but is simple enough for a cozy weeknight dinner. There’s a reason The BEST Creamy Chicken Pot Pie is legendary in my house, and once you try it, I promise it’ll become a favorite in yours, too!

The BEST Creamy Chicken Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for The BEST Creamy Chicken Pot Pie are delightfully familiar—the kind you might already have on hand. Each one plays an important role, working together to create the ultimate balance of flavor, creaminess, and hearty comfort.

Carrots: Sweet, tender carrots add color and a subtle earthiness that balances the richness of the filling.
Onion: Chopped onion creates a savory foundation, infusing every bite with aromatic depth.
Celery: Don’t skip the celery—its freshness and gentle crunch bring classic flavor to pot pie that you’ll definitely notice.
Garlic: A few cloves make a huge impact, bringing fragrant warmth that melds with the creamy sauce.
Salted Butter: Just a tablespoon unlocks buttery goodness and gives the veggies their irresistible richness.
Chicken (cooked and shredded): Rotisserie or homemade, tender chicken is the star of this show, making the filling robust and satisfying.
All-purpose Flour: This is your thickener—the key to the luscious, creamy gravy inside.
Thyme: A little dried thyme imparts classic herby notes for that signature chicken pot pie taste.
Salt and Pepper: Season generously—you want every layer of the pie to sing with flavor.
Chicken Broth: The broth deepens the chicken essence and brings everything together into one meltingly savory sauce.
Whole Milk: Rich whole milk ensures that the filling stays creamy and full-bodied (skim just won’t be the same!).
Heavy Cream: Say hello to extra lusciousness—the cream is what really makes The BEST Creamy Chicken Pot Pie so dreamy.
Frozen Peas: They add pops of sweetness, vivid green color, and that nostalgic vibe every pot pie needs.
Pie Crust (two crusts): Store-bought or homemade, these create the flaky, golden jacket that holds all your delicious filling.
Egg (lightly beaten): Brushing with egg gives your pot pie that glossy, bakery-style finish. So satisfying!

How to Make The BEST Creamy Chicken Pot Pie

Step 1: Prepare the Chicken

Decide if you want to shred up a juicy store-bought rotisserie chicken or cook your own. If using raw chicken, simply boil chicken breasts or thighs in salted water for about 10 minutes until cooked through, drain, and shred with two forks. Having the chicken ready to go means your filling comes together in a snap!

Step 2: Sauté the Veggies

In a large, deep skillet or pot, melt your pat of salted butter over medium heat. Toss in the carrots, onion, and celery and cook, stirring, until they’re softened and starting to smell glorious. Add in the minced garlic and cook for another minute until fragrant. The kitchen will start to smell like pure comfort already!

Step 3: Build the Creamy Gravy Base

Sprinkle the flour right over the sautéed veggies and stir constantly for a minute to cook out the raw flour taste. Next, sprinkle in the thyme, salt, and pepper. Grab your whisk and slowly pour in the chicken broth, making sure to whisk out any lumps. Follow with the milk and heavy cream, whisking everything together. Let it all simmer over medium-low heat, stirring frequently, until the mixture turns into a thick, dreamy gravy—this usually takes about 5 to 10 minutes.

Step 4: Add Chicken and Peas

Gently fold the shredded chicken and frozen peas into your now-thickened sauce. Everything should be steaming hot, thick, and smell totally irresistible. Set the mixture aside while you prepare the crust.

Step 5: Prepare Pie Crust and Assemble

Preheat your oven to 425°F (or according to your pie dough instructions). Lightly grease a 9-inch pie dish. Place your first pie crust into the dish, smoothing it down and trimming away any overhang. Pour in all that glorious creamy filling. Top with the second crust, trim the edges, and seal them with a fork or your fingers for that classic pie look.

Step 6: Finish and Bake

Using a sharp knife, cut a few steam vents into the center of the top crust to let the steam escape while baking. Brush the top crust all over with your beaten egg for a beautiful golden shine. Place the pie on a baking sheet (to catch any bubbling over) and bake for 40 to 50 minutes, until the crust is deep golden and the filling is bubbling. Let The BEST Creamy Chicken Pot Pie cool for at least 10 minutes before digging in—this helps the filling set perfectly.

How to Serve The BEST Creamy Chicken Pot Pie

Garnishes

For a bright finishing touch, sprinkle a little extra fresh thyme or chopped parsley over the top just before serving. If you want to add a bit of zing, a crack of black pepper looks elegant and brings out the flavors of the cream sauce.

Side Dishes

The BEST Creamy Chicken Pot Pie is a meal all its own, but it’s extra delightful alongside a crisp green salad or simple steamed green beans. For something even cozier, serve with a warm loaf of crusty bread to soak up every bit of sauce on your plate.

Creative Ways to Present

If you’re feeling playful, try making individual pot pies using ramekins or oven-safe bowls—just divide the filling and top each with a circle of crust. Or, for a rustic presentation, bake your pie in a cast iron skillet. Either way, everyone gets their own pocket of creamy, golden perfection!

Make Ahead and Storage

Storing Leftovers

Let any remaining pie cool completely, then transfer slices or the whole pie to an airtight container. Store in the fridge for up to 3 to 5 days. The flavors meld and deepen even more, making leftovers just as delicious as the first serving!

Freezing

One of the best things about The BEST Creamy Chicken Pot Pie is how well it freezes. Freeze it baked or unbaked: Wrap the fully cooled (or assembled, unbaked) pie in two layers of plastic wrap, then a tight layer of foil. You can freeze for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.

Reheating

To warm up, reheat slices or the whole pie in the oven at 350°F for 10 to 15 minutes, until piping hot and the crust crisps back up. You can also use the microwave for convenience—just know the crust will be a little softer, but still mighty tasty.

FAQs

Can I use leftover turkey instead of chicken?

Absolutely! Leftover roasted turkey works beautifully in The BEST Creamy Chicken Pot Pie and makes for a delicious post-holiday meal. Just shred it and use the same amount as the recipe calls for chicken.

Do I have to use heavy cream?

While the heavy cream truly makes the filling extra rich and creamy, you can substitute with more whole milk if needed. Your sauce may not be quite as luscious, but your pot pie will still be delicious.

How can I make this pot pie vegetarian?

Omit the chicken and use extra vegetables like mushrooms, potatoes, or even canned chickpeas for hearty protein. Swap in vegetable broth for the chicken broth, and you’ll have a fantastic meatless version of The BEST Creamy Chicken Pot Pie.

Can I use puff pastry instead of pie crust?

Yes, you can! Puff pastry makes a fabulously flaky, golden topping. Simply top the filling in your baking dish with a sheet of thawed puff pastry, tuck in the edges, and bake as instructed.

Can I assemble The BEST Creamy Chicken Pot Pie ahead of time?

You sure can! You can assemble the pie (unbaked) and keep it covered in the fridge for up to 2 days. When ready to bake, brush on the egg wash and pop it in the oven—it’s a total lifesaver for busy days or hosting guests.

Final Thoughts

If you’re ready for comfort food magic, The BEST Creamy Chicken Pot Pie delivers every single time—creamy, cozy, and utterly irresistible. There’s nothing like gathering around the table and tucking into a homemade classic like this. Give it a try, and don’t be surprised if it quickly becomes a staple in your kitchen, too!