Searching for a creamy chicken pot pie recipe? This super delicious and creamy chicken pot pie recipe is hearty and comforting.
A very creamy chicken pot pie recipe with a buttery, flaky crust that's filled with creamy, flavourful chicken and veggies.
Reasons you'll love this recipe
- COMFORTING: This is the heartiest, creamiest, most comforting chicken pot pie. Its the perfect meal for a cold day when you’re looking to stay warm and cozy, just like this Cheesy Chicken and Rice Casserole, Quick and Easy Chicken Noodle Soup Recipe, Hearty Stove Top Beef Stew Recipe, Hearty Chili Recipe, and Easy Jambalaya Recipe with Sausage.
- HOMEMADE: Everything about this recipe is homemade: pie crust and filling! Trust me, a homemade pie crust makes a HUGE difference from a store-bought crust. Lucky for you, this one is super easy to make!
- LEFTOVERS: This recipe makes a large pie! You will be able to get 6-8 servings from this recipe. Expect some delicious leftovers you can pop in the microwave and reheat the next day.
- FLOUR: All-purpose flour is used in this recipe. The flour will be used in the pie crust to make the creamy filling. For the pie crust, you will need 2 cups; for the filling, you will need ⅓ cup.
- BUTTER: Salted or unsalted will work both just as fine. 1 cup of cold butter is needed for the crust, and ⅓ cup for the filling.
- WATER: The water needs to be ice cold! This will be used for making the pie crust. You only need ¼ cup.
- EGG: Just 1 whole egg will be needed to brush the unbaked pie crust to give it a beautiful golden colour and some added shine.
- ONION: For the filling, use ½ of an onion, chopped.
- CELERY: For the filling, use 1 celery stick, thinly sliced.
- MUSHROOMS: Use a 227-gram package of sliced fresh mushrooms.
- GARLIC: For the filling, use 1 clove of garlic, diced.
- FROZEN VEGETABLE MEDLEY: Look for a package that contains carrots, corn, green peas, and green beans. Use 2 cups for the filling. Alternatively, you can buy individual packs of each vegetable and use ½ a cup of each.
- CHICKEN: 3 skinless and boneless chicken breasts, chopped into small cubes.
- DRIED/POWDERED THYME: 1 Teaspoon for the creamy filling.
- CHICKEN BROTH: ¾ cups for the filling.
- MILK: ⅔ cup for the filling.
- SALT: Generally as desired, and should be added to the pie crust and filling, at least ½ teaspoon for each. This will help enhance all the flavours.
- PEPPER: Also to enhance the flavour. Just ¼ teaspoon to be added to the filling.
- KNIFE: For slicing your chicken and chopping the non-frozen vegetables.
- PIE DISH: Use a round 9-inch pie dish for the chicken pot pie.
- PAN: Fill the chicken pot pie with a medium or large frying pan.
- MEASURING SPOONS AND CUPS: For measuring the ingredients.
- Combine the flour, salt, and cold butter in a medium-sized bowl. Incorporate the ingredients using your hands until it forms a crumbly mixture.
- Add the cold water and incorporate until the dough forms. Separate into two sections, and create 2 small discs with your hands, sort of like a hamburger patty. Place in the fridge while you make the filling. Resume with step 3 (Crust) once steps 1 - 5 (Filling) are completed.
- Flour a counter surface, and start to roll out both dough discs into two separate 12-inch discs. Sprinkle more flour over the dough as needed if it seems too wet.
- Lightly fold one of the dough discs into 4 quarters without pressing firmly to help transfer the dough to an ungreased pie dish (9-inch round dish).
- Resume step 7 (filling).
- Add olive oil, onions, celery, and mushrooms to a large frying pan on medium heat. Fry until onions are translucent and celery and mushrooms are soft - about 10-15 minutes. Add the minced garlic, and cook for 1 minute.
- Add the vegetable medley and half the salt and pepper. Cook until vegetables are no longer frozen, about 5 minutes.
- Move all the veggies to the sides of the pan. Add 1 tablespoon of olive oil to the middle of the pan and add the cubed chicken. Cook until no longer pink - about 5 minutes. Incorporate the vegetable mixture with the chicken in the pan. Turn off the heat.
- Preheat the oven to 425° F or 220° C.
- Resume making the crust (Step 3 (Crust)).
- Pour the chicken and vegetable mixture into the crust that’s lining the pie dish.
- Combine the flour, remaining salt and pepper, and dried thyme in a small bowl.
- In the same pan that you cooked the chicken and vegetables in, add the butter, flour mixture from step 8, chicken broth and milk. Simmer and constantly stir on low to high heat, until it starts to thicken and become creamy, about 5 minutes.
- Pour over the chicken and vegetable mixture.
- Place the final dough disc on top to seal the pie. Pinch the edges of the pie dough and trim away excess dough as desired.
- Beat 1 egg, and brush the pie dough.
- Poke many holes in the top crust using a fork or knife to allow steam to escape.
- Bake for 30 - 35 minutes, uncovered.
- Cool at room temperature for 5 minutes before serving.
- Use cold butter to make the pie crust. This will help maintain the right texture and structure when rolling out the dough.
- Poke holes in the pie. This will allow steam to escape so the crust stays flat against your filling and does not puff up.
- Brush the pie crust. With a beaten egg, brush the top pie crust before you put the pie in the oven. This will give the pie a golden colour and make it shiny.
This tends to happen if the pie isn’t baked long enough. The pie fillings need time to thicken and firm up in the oven.
This will happen if you over cook the pie.
Chicken pot pie is amazing on its own! But, if you’re looking to have a couple sides, some great options are leafy salads, potato salad, mashed potatoes, or even a soup!
Cover remaining pie with tin foil and leave in fridge for 3-5 days.