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Golden, creamy chicken pot pie served in a rustic dish

Name: Creamy Chicken Pot Pie Chicken

Summary: A comforting and creamy chicken pot pie recipe made with juicy chicken, tender vegetables, and a golden flaky crust. The ultimate family favorite comfort dish with rich, savory flavor in every bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • For the Filling:
  • 1½ lbs boneless skinless chicken thighs or breasts (cooked and shredded)
  • 1 tbsp olive oil or butter for cooking chicken
  • 2 tbsp butter for vegetables
  • 1 small onion diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 2 garlic cloves minced
  • ½ cup frozen peas
  • ½ cup frozen corn optional
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • ½ cup milk or heavy cream
  • 1 tsp dried thyme
  • ½ tsp black pepper
  • Salt to taste
  • Optional: 1 tsp Dijon mustard or ¼ cup dry white wine
  • For the Crust:
  • 1 store-bought pie crust or puff pastry sheet or homemade
  • 1 egg + 1 tbsp water for egg wash

Equipment

  • Equipment:
  • Large skillet or sauté pan
  • Medium saucepan (for sauce, optional)
  • Pie dish or casserole dish (9-inch recommended)
  • Rolling pin (if using homemade crust)
  • Whisk
  • Wooden spoon or spatula
  • Pastry brush (for egg wash)
  • Oven

Method
 

  1. Instructions:
  2. Cook the Chicken:
  3. Season chicken with salt and pepper. In a skillet, heat olive oil and cook chicken for 6–8 minutes per side until golden and cooked through. Let rest, then shred.
  4. Sauté Vegetables:
  5. In the same skillet, melt 2 tbsp butter. Sauté onion, carrots, and celery for 5–7 minutes. Add garlic and cook for 1 more minute. Stir in peas and corn. Remove from heat.
  6. Make the Sauce:
  7. Add more butter if needed, then stir in flour and cook for 2 minutes to make a roux. Gradually whisk in chicken broth, then milk or cream. Let simmer and thicken (about 5–7 minutes). Stir in thyme, pepper, mustard/wine (if using), and adjust salt.
  8. Combine Filling:
  9. Add shredded chicken and sautéed veggies to the sauce. Mix well and let simmer for another 5 minutes. Remove from heat.
  10. Assemble the Pie:
  11. Preheat oven to 400°F (200°C). Transfer filling to a pie dish. Top with crust, trim and crimp edges. Cut 3–4 slits in the top. Brush with egg wash.
  12. Bake:
  13. Bake for 30–35 minutes or until the crust is golden and filling is bubbly. Let rest for 10 minutes before serving.

Notes

Notes:
You can use rotisserie chicken to save time.
Swap veggies based on season—mushrooms, green beans, or sweet potatoes work great.
Freeze before or after baking for easy make-ahead meals.
For extra crisp bottom, preheat the baking sheet and place pie dish on it while baking.
Top with mashed potatoes instead of crust for a shepherd's pie twist.