If you love cozy comfort food that feels like a warm hug from the inside, you’re going to be absolutely thrilled with this Creamy Chicken Pot Pie Recipe. I make it whenever I want something hearty, homemade, and seriously delicious. It’s that perfect mix of flaky, buttery crust and a rich, velvety chicken filling that just melts in your mouth. Trust me, once you try this, it’ll become your go-to for family dinners and special occasions alike.

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Why You’ll Love This Recipe

Ultra Creamy Filling: The combination of chicken broth and heavy cream makes the sauce rich and silky every single time.
Flaky, Golden Crust: Using a double pie crust seals in all those delicious flavors and bakes up beautifully golden.
Make-Ahead Friendly: You can prepare this ahead of time or freeze it for busy weeknights.
Family Favorite: My family always goes crazy for this – it’s comfort food at its finest!

A whole golden brown pie sits centered on a white plate, featuring a crimped edge around the crust that is flaky and slightly puffed. The top layer crust has a rough texture with a few shallow slits forming a simple star-like shape in the center to let steam escape. The pie rests on a white marbled surface with a red and white striped cloth partially visible on the left and a metallic spoon on the right. Part of a stacked set of white plates with blue floral patterns is seen in the top right corner. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Pot Pie, chicken pot pie recipe, homemade chicken pie, flaky crust chicken pie, hearty comfort food

Ingredients You’ll Need

Each ingredient in this Creamy Chicken Pot Pie Recipe plays an important role for texture and flavor. I always recommend using fresh veggies and quality chicken broth for the best results — it really makes a difference.

Flat lay of a small white ceramic bowl of unsalted butter, a small white ceramic bowl of chopped yellow onion, a small white ceramic bowl of thinly sliced carrots, a small white ceramic bowl of chopped celery, three whole uncracked garlic cloves, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of warm chicken broth, a small white ceramic bowl of warm heavy cream, a few sprigs of fresh thyme, a small white ceramic bowl of kosher salt, a small white ceramic bowl of ground black pepper, a small white ceramic bowl of cooked shredded chicken, a small white ceramic bowl of fresh green peas, two whole unbaked pie crusts placed flat -- 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 awthu7i m7354615311229779997 - Creamy Chicken Pot Pie, chicken pot pie recipe, homemade chicken pie, flaky crust chicken pie, hearty comfort food

Unsalted butter: Using unsalted gives you better control over the seasoning, plus it helps create that luscious filling.
Yellow onion: Adds subtle sweetness and depth — saute it just right to get that tender, flavorful base.
Carrots: Thinly sliced carrots soften beautifully and add a touch of natural sweetness.
Celery: Its gentle crunch balances the creamy filling.
Garlic: Just a few cloves bring an aromatic punch without overwhelming the dish.
All-purpose flour: This thickens the sauce perfectly; no lumps here if you stir consistently!
Chicken broth: Warm broth helps create the comforting base for the creamy sauce.
Heavy cream: Warming the cream makes it easier to incorporate and adds richness.
Fresh thyme: Fresh herbs brighten the flavors, so don’t skimp!
Kosher salt & black pepper: Essential seasonings — taste as you go to get the balance right.
Cooked shredded chicken: Using leftover roast chicken is a lifesaver and brings extra flavor.
Frozen green peas: Adds pops of color and sweetness, plus a pop of texture.
Pie crusts: Homemade or store-bought, your choice — just make sure they’re thawed before you start.

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.

Variations

I’m all about making this recipe your own — whether it’s tweaking vegetables or adjusting flavors to suit your taste buds. Here are some ways I’ve personalized my creamy chicken pot pie over the years.

Vegetable swap: Sometimes I add mushrooms or swap peas for corn — these small changes keep it exciting.
Low-carb version: Skip the crust on top and bake it in a casserole dish with a crunchy cheese topping instead.
Herb variations: Rosemary or sage can substitute or add to thyme for a lovely twist in aroma.
Dairy-free twist: Use coconut cream and a gluten-free flour blend to tailor it to dietary needs — I’ve had friends rave about this!

How to Make Creamy Chicken Pot Pie Recipe

Step 1: Cook the Veggies & Make the Roux

Start by melting the butter in a large skillet over medium-high heat. Add the chopped onion, carrots, celery, and minced garlic, then cook for about 5 minutes, stirring often. You’ll want the carrots just starting to soften but not mushy — this freshens up the filling. Next, stir in the flour and cook it for 2 minutes while stirring continuously. This step gets rid of the raw flour taste and creates a smooth base for your sauce, so don’t rush it!

Step 2: Add Liquids & Seasonings to Create the Cream Sauce

Slowly pour in the warm chicken broth and heavy cream while stirring to keep things lump-free. Then toss in the fresh thyme, kosher salt, and black pepper. Turn your heat down to low and let the sauce simmer gently for about 5 minutes until it thickens up. You’ll know it’s ready when the sauce lightly coats the back of a spoon — creamy and luscious. This process is where your pot pie filling truly comes to life.

Step 3: Stir in Chicken and Peas, Then Cool Filling

Once your sauce is perfectly thickened, stir in the shredded cooked chicken and frozen peas. Remove the skillet from heat and transfer the filling to a bowl to cool for 20 minutes. Cooling the filling helps prevent the crust from getting soggy when you bake—the extra patience is well worth it, trust me.

Step 4: Assemble the Pie

Preheat your oven to 425°F while the filling cools. Roll out one pie crust on a floured surface into a 12-inch circle and place it into a deep 9-inch pie plate, pushing the crust up the sides. Pour in your cooled filling and spread it evenly. Roll out the second crust an inch smaller than the first and place it on top. Trim the edges to about 1 inch, tuck the excess crust under, then crimp to seal. Brush the crust with some heavy cream for a shiny, golden finish and cut a few slits in the top crust to let steam escape.

Step 5: Bake Your Creamy Chicken Pot Pie

Place your pie on a rimmed baking sheet and bake for 20 minutes at 425°F. Then lower the oven temperature to 350°F and continue baking for another 40 minutes or until the crust is a beautiful deep golden color and the filling is bubbling happily. Let the pie cool for about 20 minutes before slicing so filling sets nicely—I’ve learned patience pays off here!

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Pro Tips for Making Creamy Chicken Pot Pie Recipe

Use Warm Liquids: Pour warm broth and cream when making the sauce to avoid lumps and get a silky texture.
Don’t Skip Cooling: Letting your filling cool before adding it to the crust keeps the bottom crisp rather than soggy.
Double Crust Delight: Sealing with two pie crusts locks in moisture and creates that perfect flaky top.
Vent the Top Crust: Always make slits in the top crust so steam escapes and your pie doesn’t bubble over during baking.

How to Serve Creamy Chicken Pot Pie Recipe

A slice of golden brown pie with a flaky, crisp crust sits on a white plate decorated with colorful butterflies and a gold rim, showing a creamy filling with visible green peas and orange carrot pieces inside. Behind the slice, the full pie in a white dish displays a thick, textured crust with a piece taken out, exposing the same vegetable and creamy filling. The scene includes a gold fork resting on a soft pink cloth and a clear glass of water on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Pot Pie, chicken pot pie recipe, homemade chicken pie, flaky crust chicken pie, hearty comfort food

Garnishes

I usually sprinkle some flaky sea salt and freshly cracked black pepper on top right before serving. Adding a few fresh thyme leaves or even finely chopped parsley brightens the earthy tones in the pie. These little touches make a simple dish feel more elegant and show you care about every bite.

Side Dishes

For sides, I love a crisp green salad with a tangy vinaigrette or some roasted Brussels sprouts to balance the creaminess of the pot pie. Sometimes, simple steamed green beans or a light coleslaw work beautifully too — something fresh to brighten your plate.

Creative Ways to Present

For special occasions, I like to make individual mini pot pies in ramekins or muffin tins — each person gets their own personal pie with a perfectly golden top. It’s adorable and feels a little fancy without much extra work. Plus, you can customize each with different veggies or herbs to please everyone!

Make Ahead and Storage

Storing Leftovers

I pop leftovers into airtight containers and store them in the fridge where they keep well for up to 3 days. When I reheat, I always cover loosely with foil and warm gently in the oven to keep the crust crisp-ish and filling creamy — microwaves tend to make the crust soggy.

Freezing

This Creamy Chicken Pot Pie Recipe freezes beautifully! I assemble the pie (minus brushing with cream on top) then wrap it tightly in plastic wrap and aluminum foil before freezing. When you’re ready to bake, just thaw overnight in the fridge and bake as usual — baking time might be a bit longer from frozen, so keep an eye on the crust color.

Reheating

To reheat, I recommend warming the pie in a 350°F oven for about 20-25 minutes. This helps the crust regain some of its flakiness and the filling to heat evenly. Avoid the microwave if possible, unless you like a soggy crust — though it’s still tasty either way!

FAQs

Can I use leftover cooked chicken for this recipe?

Absolutely! Using leftover roast or rotisserie chicken is a perfect shortcut that adds wonderful flavor, making this dish even easier and just as delicious.
Can I use store-bought pie crusts?

Yes! Store-bought pie crusts work wonderfully well here, especially if you’re short on time. Just make sure to thaw them completely before rolling out to avoid tearing.
How do I prevent a soggy bottom crust?

Letting the filling cool completely before filling the crust helps prevent sogginess. Also, using a hot oven to start baking seals the crust quickly, keeping it flaky and crisp.
Can I make this recipe dairy-free?

Definitely! Substitute heavy cream with coconut cream or a dairy-free cream alternative, and use a dairy-free butter substitute to keep it creamy and satisfying.

Final Thoughts

This Creamy Chicken Pot Pie Recipe has become my ultimate comfort food — a recipe that pulls everyone around the table with smiles and full bellies. I love making it ahead, popping it in the oven when it’s time to eat, and knowing I’ve got a foolproof, delicious meal waiting. Give it a try and let me know how you and your family enjoy it — I promise it’ll become a beloved classic in your kitchen, just like it is in mine.