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 make 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.
Creamy Sauce for Chicken Pie
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
- two cups of chicken broth
The creamy sauce for this recipe is made with five tablespoons of butter and five tablespoons of flour. Then, milk and chicken broth is added. See the exact recipe below as you’ll cook the onions in the butter before adding the flour.
The flour serves as a thickening agent in this recipe.
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.
Make this delicious chicken pot pie for your family and make everyone happy!
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Instant Pot Easy Chicken Pot Pie Soup
One Pot Creamy Chicken Corn Chowder
Slow Cooker Brown Sugar Balsamic Chicken + VIDEO
More CHICKEN RECIPES.
I took this recipe to Weekend Potluck.
Creamy Chicken Pot Pie
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
- 1/8 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!
Nutrition
