Why You’ll Love Creamy Chicken Pot Pie Recipe

It’s richly flavorful yet still approachable—great for weeknights or casual dinners.
The creamy filling with veggies and chicken is satisfying without being heavy.
Using puff pastry makes the crust flaky with minimal effort.
It’s versatile—easy to adapt ingredients depending on what you have on hand.
Leftovers are even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

thawed pie crust
butter
diced onion
paprika
chicken broth
heavy cream
flour
salt
pepper
garlic powder
Cajun seasoning
Italian seasoning
carrots
peas
frozen corn
shredded chicken
thawed puff pastry sheet
egg + water (for egg wash)

Directions

Preheat oven to 400°F (about 200°C). Grease a pie dish and line the bottom with the thawed pie crust (you can par‑bake it briefly if you like to prevent sogginess).
In a skillet over medium heat, melt the butter. Add the diced onion and cook until translucent (about 5 minutes).
Stir in the flour and cook while stirring for about 1 minute.
Gradually whisk in the chicken broth until smooth and free of lumps.
Add the heavy cream and whisk to combine. Add paprika, salt, pepper, garlic powder, Cajun seasoning, and Italian seasoning, stirring in between.
Stir in the carrots, peas, corn, and shredded chicken until evenly distributed in the sauce.
Pour the filling mixture into the prepared pie dish and smooth the top.
Lay the puff pastry sheet over the top, trim excess, and cut a cross or some slits in the center so the steam can escape.
Whisk together the egg and water to make an egg wash. Brush it lightly over the puff pastry.
Bake for about 35 minutes or until the pastry is golden brown and the filling is bubbling.
Let it rest for 10 minutes before slicing and serving.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 55 minutes (includes baking)

Variations

Swap the puff pastry for a classic pie crust or biscuit topping.
Use leftover turkey or ham instead of chicken.
Add mushrooms, celery, or potatoes for extra texture.
Use half-and-half or milk in place of heavy cream (though it will be a bit lighter).
Season gently if feeding kids—reduce Cajun or paprika and instead boost with herbs (thyme, parsley).

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
To reheat, place a slice in an oven-safe dish, cover loosely with foil, and bake at 350°F (175°C) for about 15–20 minutes or until warmed through.
You can also reheat in a microwave, but the crust might lose some crispness.

FAQs

What type of chicken should I use?

You can use cooked shredded or diced chicken—leftovers or rotisserie chicken work great.

Can I make this ahead of time?

Yes, you can assemble the pie (but don’t bake it) and refrigerate it overnight. Bake when you’re ready.

Can I freeze it?

You can freeze the unbaked pie (cover tightly) for up to a month. Thaw in the fridge before baking. Baked leftovers don’t freeze as well (crust gets soggy).

Can I use whole milk or half‑and‑half instead of heavy cream?

Yes, though the sauce will be slightly less rich and creamy. You may need to reduce it a bit more to thicken.

How can I thicken the filling more?

If the filling seems too thin, you can whisk in a bit more flour (mixed into a slurry) and cook until it thickens.

What crust alternatives can I use?

You can use a double pie crust, biscuit topping, or even puff pastry strips instead.

How do I avoid a soggy bottom crust?

Partially bake (blind bake) the bottom crust for 5–10 minutes before adding filling. Also, make sure filling is not overly watery.

Can I reduce the amount of vegetables?

Yes, reduce or omit vegetables you don’t like; just ensure there’s enough volume to fill the pie.

Is there a vegetarian version?

Yes—omit the chicken, use vegetable broth, and boost with extra veggies like mushrooms, potatoes, or beans.

How do I reheat it without drying it out?

Cover the pie (or slice) loosely with foil while reheating in the oven so it retains moisture; remove the foil near the end to crisp the crust.

Conclusion

This creamy chicken pot pie is a classic comfort dish that’s satisfying yet flexible. With a creamy filling, tender chicken, and flaky topping, it’s sure to become a favorite in your dinner rotation. Whether you make it for a cozy family meal or prep it ahead for busy nights, its warmth and flavor will never disappoint.

Creamy Chicken Pot Pie

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A rich and comforting creamy chicken pot pie made with tender chicken, mixed vegetables, and a luscious homemade cream sauce, all baked under a flaky golden pie crust.

Author: Emily
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner
Method: Baking
Cuisine: American
Diet: Halal

Instructions

Preheat the oven to 400°F (200°C).
In a large skillet, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
Add butter to the skillet and let it melt. Stir in flour to form a roux. Cook for 1–2 minutes.
Gradually whisk in chicken broth, then add heavy cream and milk. Stir until the mixture thickens, about 3–5 minutes.
Season with salt, pepper, garlic powder, onion powder, and thyme.
Add shredded rotisserie chicken and peas. Stir to combine and cook for another 2–3 minutes.
Transfer the filling into a baking dish or individual ramekins.
Top with a sheet of puff pastry, trimming to fit. Press edges to seal and cut slits for steam to escape.
Brush the top with beaten egg.
Bake for 20–25 minutes or until the puff pastry is golden and crisp.
Remove from oven and let cool slightly before serving.

Notes

You can use leftover chicken or cook fresh chicken instead of rotisserie.
Add other vegetables like corn or green beans if desired.
Use a deep dish pie pan or oven-safe skillet for baking.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 5g
Sodium: 720mg
Fat: 34g
Saturated Fat: 16g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 28g
Cholesterol: 110mg