This Creamy Chicken Pot Pie is a comfort food classic and an all time favorite in our house. It’s made with an easy homemade sauce! With little prep, you can make this delicious meal-in-one for your family.

I’ve been making this very chicken pot pie recipe for many years and anyone who’s had it LOVES it! That includes one of my sons (the other one is still very picky) and my hubby who claims to have married me for my cooking skills. Yes, he tells people this.

Like my hearty and yummy Chicken Noodle Casserole, this chicken recipe is a meal-in-one because it has meat, veggies, dairy and carbs. It’s filling and absolutely delicious comfort food! It’s a wonderful family meal.

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Creamy Chicken Pot Pie

Using refrigerated pie crusts makes the prep time easy for this recipe. I also use frozen peas and carrots to save some prep time for the peeling and cutting carrots.

Another time saver is using frozen diced onions. I love this little trick because it doesn’t sacrifice the flavor too much and is great when you’re short on time.

Instead of making this recipe by cooking the chicken on the stove top, you can also make it via the slow cooker.

Do you put egg wash on chicken pot pie?

Yes but, you don’t have to. The egg wash makes the pastry dough shiny and attractive. Egg wash is made with one egg, beaten and adding two tables spoons of water to it but, you can just use an egg white to achieve the same.

Now, let’s talk about the creamy homemade sauce.

Chicken Pot Pie Recipe

*The full, printable recipe is at the bottom of this post in the recipe card.

What makes this chicken pot pie very good is the homemade sauce! It’s so easy-to-make.

Ingredients

5 tbsp butter
5 tbsp flour
2/3 cup of whole milk
2 cups of chicken broth
3 cups of cooked, shredded chicken
1 cup frozen peas and carrots
1/4 tsp garlic powder
1/2 cup chopped celery
2 refrigerated pie crusts
1 egg (optional for browning crust)

First, put the butter in a large saucepan and add the chopped onions.

Then, add the flour and stir to make a roux. It will look a little pasty until you add the milk.

Next, stir in the milk and then add the chicken broth. Stir until it’s blended.

Then, add the peas and carrots and seasonings.

Next, add the cooked, shredded chicken to the creamy sauce.

Then, put one of the refrigerated pie crusts into an 8″ x 8″ x 3″ baking dish and pour the chicken mixture into the baking dish.

Next, add the other pie crust on top and brush with an egg white. It makes the top of the chicken pot pie look golden brown.

Bake it at 400F for 35 minutes on the middle rack. Allow it to cool for 10-15 minutes before cutting.

This chicken pot pie recipe is so delicious!

Substitutions

Use cubed or shredded turkey breast
Ham cubes can be added or used in place of the chicken
Use one stalk of celery (cut into 1/4 inch wide pieces) in place of the celery seed
If you don’t have frozen peas and carrots, add canned one at the end of the cooking time of the sauce.

What to serve with Chicken Pot Pie

Air Fryer Crispy Garlic Parmesan Potatoes + VIDEO
Air Fryer Parmesan Green Beans
Peas and carrots
Broccoli and Cheese with Bread Crumb Topping

Make this delicious chicken pot pie for your family and make everyone happy! It’s hearty, comfort food meal the whole family will devour. You may want to make two pies!

Creamy Chicken Pot Pie

This chicken pot pie recipe is made with a creamy homemade sauce, cooked chicken, peas carrots, seasonings and then baked for 35 minutes until golden brown. It's a comfort food family meal everyone will love.

Course dinner

Cuisine American

Keyword chicken pot pie soup, creamy chicken pot pie, easy chicken pot pie, old fashioned chicken pot pie

Prep Time 10

Cook Time 45

resting time 10

Total Time 1 5

Servings

Calories 540cal

Author Joanne Schweitzer

Equipment

8"x8"x3" inch baking dish

Ingredients

2- 9 inch refrigerated pie crusts I used Pillsbury
1 lb boneless, skinless chicken breasts about 2 breasts or 3 cups of cooked, shredded chicken
5 tbsp butter
1/2 cup chopped onion
5 tbsp flour
2/3 cup whole milk
2 cups chicken broth
1 cup frozen peas and carrots
1/4 tsp garlic powder
1/2 cup chopped celery or 1/4 tsp celery seed
salt and pepper to taste
1 egg white optional (used to make the crust shiny and appealing during and after baking)

Instructions

First, preheat the oven to 400F.
Then, cut the boneless, skinless chicken breasts in half and place them in a medium sized sauce pan with 2 cups of water. Cook them on medium high heat for 10-15 minutes. Shred or cut the cooked chicken into cubes. Discard the water.
Meanwhile, in a large sauce pan on med/high heat, add butter and onions. Cook for 3 min.
Then, stir in the flour. Add a little bit of milk at a time while stirring. Add chicken broth and continue to stir until creamy and it starts to bubble.
Next, add the peas and carrots followed by the garlic powder, celery seed, salt and pepper. Continue to cook, covered for 5 min and then add the cooked (shredded or cubed) chicken. Cook another 3 minutes to reheat.
Then, place one refrigerated pie crust on the bottom of an 8"x8"x3" inch baking dish while pressing it into the sides of the dish.
Next, pour the chicken mixture on the top of the pie crust.
Then, place the other pie crust on top and seal the edges.
Next, brush the egg white onto the top of the pie crust. This will give it an appealing shine after it bakes although it's not necessary. Pierce two small slits in the middle of the top pie crust.
Then, bake it on 400F on middle rack for 35 min. Allow pie to rest for 10-15 min before cutting and serving. It will be piping hot!