Name: Creamy Chicken Pot Pie Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 homemade pie crusts (2 round disks); 4 cups cooked chicken, shredded; 6 Tbsp unsalted butter; 1 medium yellow onion, chopped (about 1 cup); 2 medium carrots, thinly sliced (about 1 cup); 8 oz white or brown mushrooms, stems discarded and sliced; 3 garlic cloves, minced; 1/3 cup all-purpose flour; 2 cups chicken stock; 1/2 cup heavy cream; 2 tsp fine sea salt (or to taste); 1/4 tsp black pepper (plus more for garnish); 1 cup frozen peas (do not thaw); 1/4 cup parsley, finely chopped (plus more for garnish); 1 egg, beaten for egg wash

I absolutely adore this Creamy Chicken Pot Pie Recipe because it combines everything I love about comfort food in one cozy dish. With its rich, velvety filling packed with tender chicken, savory vegetables, and a perfectly flaky crust, it’s like a warm hug on a plate. Whenever I make this pot pie, it instantly becomes the centerpiece of the table, bringing everyone together for a satisfying, homey meal that never disappoints.

Why You'll Love This Creamy Chicken Pot Pie Recipe

What I find truly special about this recipe is how deeply flavorful and satisfying it is without feeling heavy or complicated. The creamy filling, boosted with buttery goodness and herbs, hits that perfect balance of rich and fresh. I love the way the sauteed onions, carrots, mushrooms, and peas add bursts of color and texture, making every forkful a delightful mix of silky and tender crunch.

Another thing I appreciate is how surprisingly straightforward this pot pie is to put together. I think a lot of people shy away from making pies from scratch, but the two simple pie crusts here make it totally doable even if you’re a beginner in the kitchen. I enjoy turning dinner prep into a fun project that doesn’t feel overwhelming, and this recipe nails that for me.

For me, this dish shines on multiple occasions, from cozy family dinners on chilly nights to special holiday gatherings where everyone’s craving that warm, homemade feeling. The filling’s creamy texture and wholesome ingredients make it stand out from other pot pies I’ve tried, and I love sharing it with friends who instantly ask for the recipe. Honestly, it’s become one of my all-time favorites.

Ingredients You'll Need

A white bowl filled with a creamy dish made of shredded meat mixed with small green peas and sliced orange carrots. The sauce is light beige and looks thick and smooth, covering all ingredients evenly. A wooden spoon is resting inside the bowl, partially submerged in the food. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Creamy Chicken Pot Pie Recipe is in its simple, wholesome ingredients—all easy to find and each one bringing something essential to the dish. From the luscious butter that builds flavor to the fresh parsley that adds a bright note, every component plays a key role in creating that unforgettable filling and flaky crust.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Homemade pie crust: Two round crusts provide the perfect flaky, buttery base and top to encase all the goodness inside.
Cooked chicken: Shredded chicken offers tender protein that soaks up the creamy sauce beautifully.
Unsalted butter: Essential for sauteing the veggies and giving the filling that rich depth.
Yellow onion: Adds sweetness and complexity when softened just right.
Carrots: Thinly sliced for subtle sweetness and added texture.
Mushrooms: Either white or brown, they lend an earthy savoriness that rounds out the flavor.
Garlic cloves: Minced garlic boosts aroma and savory richness.
All-purpose flour: Creates the thick, velvety gravy that holds everything together.
Chicken stock: The base of the sauce, adding a light but flavorful foundation.
Heavy cream: Elevates the filling with a luscious smoothness you’ll crave.
Sea salt and black pepper: Seasoned perfectly for a well-balanced taste.
Frozen peas: Added last for a pop of color and a touch of sweetness.
Parsley: Freshly chopped parsley lifts the entire dish with herbaceous brightness.
Egg: Beaten for an egg wash to give your crust that gorgeous golden finish.

Directions

Step 1: In a large Dutch oven or heavy-bottomed pot, melt 6 tablespoons of unsalted butter over medium heat. Add the chopped onions and thinly sliced carrots, sautéing them gently for about 8 minutes until they become soft and fragrant.

Step 2: Next, stir in the sliced mushrooms and minced garlic. Keep cooking for another 5 minutes, or until the mushrooms have softened and released their moisture, blending beautifully with the other veggies.

Step 3: Sprinkle in ⅓ cup of all-purpose flour and stir constantly for about 2 minutes to cook out the raw flour taste. Then, gradually whisk in the chicken stock and half a cup of heavy cream. Bring the mixture to a gentle simmer and cook for 1 minute—watch for it to thicken into a rich gravy consistency. Season with 2 teaspoons of fine sea salt and a ¼ teaspoon of black pepper, adjusting to taste. This step is critical to building that creamy, flavorful base.

Step 4: Remove the pot from heat and fold in the shredded cooked chicken, frozen peas straight from the freezer (no thawing needed), and finely chopped parsley. Stir everything together nicely, then allow the filling to cool slightly as you prepare your pie crusts.

Step 5: On a lightly floured surface, roll out one chilled pie crust disk into a 12-inch circle. Carefully transfer this to a deep 9-inch pie dish, gently pressing it to cover the bottom and sides. Spoon the luscious filling into the crust, spreading it evenly.

Step 6: Roll out the second pie crust disk to a 10-inch circle and place it over the top of the filling. Fold any excess dough underneath the bottom crust, then crimp edges together to seal completely. Use a sharp knife to cut 5 small slits in the top crust to let steam escape during baking. Brush the entire top crust with the beaten egg for that shiny, golden finish and sprinkle lightly with coarse kosher salt and freshly ground black pepper.

Step 7: Bake your pot pie in a preheated oven at 425°F for 30 to 35 minutes, or until the crust is beautifully golden brown and flaky. If you notice the edges browning too quickly, cover them loosely with foil or use a pie shield to prevent burning. Once out of the oven, let it rest for 15 minutes before slicing to allow the filling to set and cool just enough to enjoy right away.

Servings and Timing

This Creamy Chicken Pot Pie Recipe makes about 8 hearty servings, perfect for family dinners or sharing with friends. You can expect the prep time to be around 20 minutes since the vegetables need some chopping and the chicken should be cooked and shredded beforehand. Cooking time in the oven is approximately 30 to 35 minutes, plus that essential 15-minute resting period. Altogether, you’re looking at roughly 1 hour and 10 minutes from start to finish, which feels totally worthwhile for such a comforting meal.

How to Serve This Creamy Chicken Pot Pie Recipe

The image shows a round pie in a white ceramic dish with a golden brown crust. The crust is thick and crimped around the edges, with a shiny, textured surface. There are four small slits in the center of the pie, decorated with small green herbs scattered on top. The pie sits on a white marbled surface with a red and white striped cloth underneath. The overall look is warm and rustic, highlighting the flaky, baked crust. photo taken with an iphone --ar 4:5 --v 7

Serving this pot pie hot is always my favorite because the aroma fills the room and every bite is warm and indulgent. I like pairing it with a crisp, refreshing side salad—something green and lightly dressed—to cut through the richness. A simple arugula salad with lemon vinaigrette or steamed green beans with a sprinkle of toasted almonds work beautifully.

If you want to dress it up for a special occasion, try garnishing the top with a sprinkle of fresh parsley or thyme leaves for a pop of color and an extra hint of herbaceous flavor. Presentation-wise, serving slices on individual plates with a clean edge and a spoon to scoop up the creamy filling makes the experience even more inviting.

When it comes to drinks, a chilled Chardonnay or a light Pinot Noir pairs wonderfully with the savory creaminess of the pot pie, balancing the buttery notes. For non-alcoholic options, I love a sparkling lemonade or an herbal iced tea with a hint of mint to refresh the palate. This dish shines at family dinners, cozy holiday meals, or even a casual weekend supper where you want something both delicious and comforting.

Variations

I enjoy experimenting with this Creamy Chicken Pot Pie Recipe to suit different tastes and dietary needs. If you want to switch up the protein, turkey or even leftover roast beef can be excellent substitutes that bring their own twist without sacrificing the hearty feel. For vegetarians, swapping the chicken stock and meat for vegetable broth and adding more mushrooms and hearty root veggies creates a satisfying alternative.

For those seeking gluten-free options, I recommend using a gluten-free pie crust and substituting regular flour with a gluten-free blend or cornstarch for thickening the filling. You can also try dairy-free cream alternatives like coconut cream or cashew cream to make it vegan-friendly while keeping that creamy texture intact.

If you want to play with flavors, adding some fresh thyme or rosemary to the filling or a dash of smoked paprika can elevate the dish with subtle earthiness and warmth. You could even bake individual pot pies using small ramekins for a charming, personal-sized presentation that’s perfect for parties or holiday gatherings.

Storage and Reheating

Storing Leftovers

When I have leftovers, I let the pot pie cool completely before transferring any uneaten portions into airtight containers. I find that glass containers with tight-sealing lids work best to keep both the crust and filling fresh. Stored this way in the refrigerator, the pot pie will stay delicious for up to 3 to 4 days, which makes it a fantastic make-ahead meal for busy days.

Freezing

This recipe freezes wonderfully, making it a great candidate for batch cooking. To freeze, I wrap the assembled but unbaked pot pie tightly with plastic wrap and then with aluminum foil to prevent freezer burn. Stored like this, it will keep well for about 2 to 3 months. When ready to enjoy, just thaw overnight in the fridge before baking as directed, adding a few extra minutes to ensure it’s cooked thoroughly.

Reheating

For reheating leftovers, I recommend warming slices in the oven at 350°F to preserve the crust’s crispiness and to ensure the filling heats evenly without becoming watery. Microwaving can be a quicker option, but I avoid it because it often makes the crust soggy. To refresh the texture, a few minutes under the broiler at the end of reheating can restore that perfect golden crunch on top.

FAQs

Can I use store-bought rotisserie chicken for this recipe?

Absolutely! Using pre-cooked rotisserie chicken is a fantastic shortcut that saves time without sacrificing flavor. Just shred the meat and proceed with the recipe as is. It’s a great way to whip up this creamy chicken pot pie quickly, especially on busy weeknights.

Is it necessary to use homemade pie crust, or can I use store-bought?

You can definitely use store-bought pie crusts to make things easier. I sometimes opt for refrigerated crusts, and they work just fine. Just be sure to roll them out as the recipe suggests to fit your pie dish and keep an eye on baking time, as some brands brown faster than homemade.

How do I know when the pot pie filling is fully cooked before baking?

The filling is cooked once the gravy has thickened to a saucy consistency after simmering, and the vegetables are tender but not mushy. Since the chicken is already cooked, the baking step mainly crisps the crust and melds the flavors, so don’t worry about undercooking the filling at this stage.

Can I prepare the filling ahead of time? If so, how do I store it?

Definitely! Making the filling a day ahead can actually deepen the flavors. After cooking, cool it completely, then store in an airtight container in the fridge. When you’re ready to bake, thaw if needed, rewarm gently on the stove, then assemble your pie and bake as directed.

What can I serve with this pot pie for a complete meal?

I recommend pairing this pot pie with fresh greens like a simple spinach or mixed salad, steamed vegetables, or a light soup to balance the richness. For drinks, crisp white wines or herbal teas work wonderfully. Adding a bright salad or tangy pickles can also cut through the creaminess for a well-rounded plate.

Conclusion

I hope you’ll give this Creamy Chicken Pot Pie Recipe a try soon because it’s one of those dishes that truly feels like home in every bite. It’s warm, comforting, and surprisingly simple to make, yet it delivers that special something that turns any meal into a celebration. I promise, once you taste the flaky crust and creamy, flavorful filling, it’ll quickly become a favorite in your recipe collection, just like it is in mine!