Easy Chicken Pot Pie Recipe with Creamy Filling

If your idea of comfort food includes a flaky crust, creamy sauce, and tender chunks of chicken with vegetables, you’re in for a treat.

This easy chicken pot pie recipe with creamy filling is everything your cozy meal dreams are made of.

Hungry already?

Why You’ll Love This Chicken Pot Pie

Let’s be honest. Most recipes promise a lot and deliver a soggy bottom. This one? Not a chance. It’s rich, flavorful, and easy enough to make on a weeknight. Oh, and it reheats like a boss. Leftovers? More like round two of awesome.

• Creamy Filling: No dry bites here. Every forkful is smooth and satisfying.
• Flaky Crust: Whether you go store bought or homemade, that golden top seals the deal.
• Minimal Fuss: No hours of prep or obscure ingredients.

My Love Affair With Pot Pie

I grew up with the frozen kind. Remember peeling back the foil and nuking it until the edges were lava and the center was frozen? Yeah, not cute.

This version came from my stubborn attempt to make something better. And honestly, I did. My picky cousin even eats the peas now.

Ingredients

You don’t need a cart full of ingredients to pull this off. Just a few fridge and pantry staples and you’re golden.

For The Filling

• 2 tablespoons of butter
• 1 small onion (diced)
• 2 garlic cloves (minced)
• 2 tablespoons of all purpose flour
• 1 cup of chicken broth
• 1 cup of milk (whole milk preferred)
• 2 cups of cooked chicken (shredded or cubed)
• 1 cup of frozen peas and carrots
• Salt and pepper to taste

For The Crust

• 1 ready made pie crust (top only)
• 1 egg (beaten for brushing)

How To Make Chicken Pot Pie

Step 1: Cook The Aromatics

Melt the butter over medium heat in a large skillet. Toss in the diced onions and cook until they’re soft. Add the garlic and let that cook for about 1 minute. Your kitchen will smell amazing already.

Step 2: Make The Roux

Sprinkle the flour over the buttery onions and stir like you mean it. You want to cook out the raw flour taste, so give it 2 minutes. Then slowly pour in the chicken broth while stirring to keep it smooth.

Step 3: Add Milk And Simmer

Pour in the milk and keep stirring. The sauce will thicken up like magic. If it clumps, don’t worry. Just keep stirring. It gets there.

Step 4: Mix In Chicken And Veggies

Stir in your chicken, peas, and carrots. Season with salt and pepper. Give it a taste. Needs more salt? Add it. Too bland? Maybe a splash of hot sauce if you’re wild like that.

Step 5: Fill The Dish

Spoon the mixture into a greased 9 inch pie dish or your favorite baking dish. Try not to eat too much of it with a spoon right there at the counter.

Step 6: Add The Crust

Unroll the pie crust on top of your filling. Trim the edges if you’re feeling fancy. Press the crust gently onto the rim of the dish. Cut a few slits in the top so steam doesn’t cause a pastry explosion.

Step 7: Brush And Bake

Brush the top of your crust with the beaten egg. It gives you that golden shiny finish. Pop it in a preheated oven at 400°F and bake for about 30 minutes or until bubbling and beautifully browned.

Step 8: Cool It

Let it cool for at least 10 minutes. I know it’s hard. But your tongue will thank you. Hot molten filling does not play around.

Tips For The Best Chicken Pot Pie

Use Leftover Chicken

Got some roast chicken from last night? Use it. This is a great way to avoid wasting food and adds real flavor depth.

Try Different Veggies

• Corn
• Green beans
• Chopped broccoli

No rules here. If it tastes good, it goes in the pie. Just avoid watery vegetables that can mess with the texture.

Keep It Thick

If you like a runny filling, go for it. But most people (me included) prefer a nice thick consistency. Not cement level but hearty enough to hold together when you scoop it onto a plate.

Store And Reheat Like A Pro

Let the pot pie cool completely before covering and sticking it in the fridge. You can keep it for up to three days. Reheat in the oven at 350°F to keep the crust from going limp.

Want To Freeze It?

Absolutely. Make the filling in advance, pour it into the dish, add the crust, then freeze the whole thing. Wrap it up well so the crust stays intact. To bake from frozen, give it an extra 20 minutes or so in the oven.

Shortcuts That Do Not Suck

If you want to cut corners and still impress, here’s how:

• Use shredded rotisserie chicken
• Go with a pre made crust
• Microwave the veggies first to save stove time

Still Buying Frozen Pot Pies?

Let’s have an honest chat for a sec. If you’ve tasted a homemade pot pie like this one, going back to the frozen ones feels like trading in a mountain cabin retreat for a parking lot picnic. You could do it, but why?

Final Thoughts

This easy chicken pot pie recipe with creamy filling hits every note you want. It’s comforting, flavorful, and doesn’t require a culinary degree to make. Whether you’re trying to impress your family or just want something delicious to eat with a spoon while in pajamas, this one checks all the boxes.

Still hungry for more awesome stuff? Check out our favorite fun chicken quotes for a smile while you prep your next meal.