Creamy Chicken Pot Pie Recipe

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Difference Between American And Amish Pot Pie

CREAMY Chicken Miso Mushroom Pot Pies | #CookWithMe | Marion’s Kitchen

If youre an American whos never had a chicken pot pie, I felt like it is important to note the difference in our chicken pot pie and the also very delicious Amish version. Amish pot pies are different from the typical American version in that they use an enriched dough instead of pie pastry crust for their crust. This recipe is also more labor intensive than your average American dish because each wedge of the pie must be hand cut and crimped with a fork. Get ready for hours of work!

The Best Classic Chicken Pot Pie

The Best Classic Chicken Pot Pie Recipe Homemade chicken pot pie with flaky pie crust and creamy chicken pot pie filling. Classic comfort food!

This chicken pot pie recipe is loaded with flavor. Its got flaky pie crust and a buttery creamy chicken pot pie filling with chicken breast, a mix of fresh and frozen vegetables, and a mix of dried and fresh herbs.

I initially wanted to make an easy chicken pot pie. So, I started out using refrigerated pie dough, all frozen vegetables, and all dried herbs. That was easy, but it really needed some bright fresh flavors.

So, instead of making the easiest recipe, I decided to make the BEST chicken pot pie recipe.

Using fresh vegetables and some fresh herbs in the filling gives this pot pie so much flavor that its ok to take a short-cut with the crust and use a pre-made refrigerated pie crust.

Of course, if you have the time to make your own homemade pie crust, that would be amazing too.

How To Make Chicken Pot Pie:

  • Melt butter in a large skillet.
  • Add chicken, carrots, celery, and onion.
  • Add salt, garlic powder, dried thyme, and pepper.
  • Cook for 8-10 minutes.
  • Stir in cream until smooth.
  • Stir in chicken broth until smooth.
  • Cook until bubbling and thick.
  • Add peas and parsley to the filling.
  • Cool.
  • Fit the bottom pie crust into a pie plate.
  • Spoon the creamy filling into the bottom crust.
  • Place the top crust over the filling.
  • Seal the edges of the crust and cut slits in the top crust.
  • Place the pie on a baking sheet .
  • Bake.

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Can I Freeze Chicken Pot Pie

Yes, this is the best recipe to freeze! You can freeze it baked AND unbaked. For unbaked, prepare the pot pie up until youre ready to bake it. Wrap your pie in the pie plate in 2 layers of plastic wrap and one layer of foil. For baked, prepare and bake pot pie as directed in the recipe. Allow to cool completely and wrap it the same as mentioned above. Both ways can be frozen for up to 3 months. Thaw both ways in the refrigerator overnight and either bake as directed in the recipe OR reheat baked pie.

If you make this recipe, Id LOVE to know what you think below! I would so appreciate you leaving a star rating and/or comment. Also, please dont forget to share a photo of your delicious finished recipe on or and give me a tag so I can see!

How To Make Chicken Pot Pie Casserole With Biscuits

Creamy Chicken Pot Pie  Southern Parm

This recipe does require some prep work because of all the chopping to do. Once the vegetables are cut and ready to go, everything comes together easily. All you need is on pan for the stove top and then one casserole dish for baking.

Preparation : Finely chop the carrots, celery, onion, and Yukon Gold potatoes. You want to make sure that they are in small chunks so they don’t take forever to cook. There is nothing worse than crunchy vegetables in a pot pie! So make sure they are cut small. I use baby carrots because they’re already peeled and they are small which means all you have to do is slice them thin. I suggest peeling the potatoes but if you prefer, the skin can stay on if wanted. Just be sure to wash it well.

Vegetables in the Skillet : Combine the butter, carrots, celery, onion, and potatoes in a skillet pan over medium-high heat. Cook for 6-7 minutes or until the vegetables are softened. At the end add the garlic cloves and let cook for 1 minute.

Thicken It & Creamy : Add the flour, chicken broth, and cream cheese. Let it cook for about 5 minutes or until the cream cheese is combined and smooth and the mixture is thicker.

Pot Pie Casserole : Add the chicken, peas, parsley, and basil. Stir together and then dump into a 9×13 baking dish.

Bake : Cook for 25-30 minutes or until the biscuits are nice and browned.

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Creamy Chicken Pot Pie Casserole

Chicken Pot Pie Casserole is the ultimate comfort food! Vegetables and chicken simmer in a cream cheese chicken broth and then it’s topped with flaky buttermilk biscuits coated in a parmesan butter sauce. Creamy, warm, and so comforting, this chicken casserole will be an instant family favorite dinner recipe.

For more chicken pot pie recipes be sure and try my chicken pot pie tater tot casserole and my chicken pot pie soup.

Tips For Making The Best Chicken Pot Pie

  • Dont have leftover chicken? No problem! Just use canned chicken breast instead.
  • For a healthier pie, use Campbells 98% fat-free cream of chicken soup.
  • I like to use a bag of frozen veggies for convenience, but youre more than welcome to use fresh ingredients! Just combine carrots, green beans, corn, and peas.
  • Check the fridge for whatever else veggies you have on standby. Potatoes and mushrooms make awesome additions.
  • If you want the sauce to be a little less thick, add more milk to the filling.
  • Or, if you want it thicker, a cup of heavy cream will do the trick.
  • This filling is flavorful enough as it is, but a dash of thyme makes a huge difference.
  • Cant make pie crusts from scratch? No worries this recipe calls for pre-made. It makes life so much easier, and honestly, I think theyre just as flaky and buttery as homemade! Pillsbury is always a reliable brand, but go for whatever works for you.
  • If youre making this pie around Thanksgiving, swap the chicken for turkey.

Read Also: Kermits Key Lime Pie Recipe

How To Thicken Chicken Pot Pie

After veggies are fork-tender, add your flour to the mixture, and coat all veggies. Then, whisk in the warmed milk, and broth to create a roux. To warm your milk and broth, simply pop them in the microwave in microwave-safe containers for 90 seconds. This allows them to mix in with the flour easier.

You can also use a cornstarch slurry to thicken this filling instead of a flour roux. Simply mix 2 tablespoons of cornstarch with 1/4 cup of water and whisk. Add this in-place of the flour.

If you want to thicken your mixture faster than waiting for some of the liquids to cook off, you can add a cornstarch slurry of 3 tablespoons of water and one tablespoons of cornstarch.

How To Make Campbells Chicken Pot Pie

Slow-Cooker Creamy Chicken Pot Pie I Pillsbury Recipe

It seems like a complicated recipe, but honestly, if you make smart choices, its a breeze.

It starts with the bottom crust. I like to use pre-made here because it just makes things so much simpler.

Also, contrary to popular belief, these store-bought crusts have great textures and flavors. Dont worry about them ruining your homemade pie.

Once youve placed the bottom crust into your pie plate, its time to make the filling. Just combine the soup, milk, chicken, veggies, and cheese, and voila.

Spoon it over the pie plate and cover it with the top crust. Seal the pie by crimping the crusts edges and pop it in the oven. Just 35 minutes later, youre done.

Sprinkle the top crust with more cheddar cheese for a pretty presentation. Slice it and enjoy!

Don’t Miss: Campbells Soup Chicken Pot Pie

What Goes In Chicken Pot Pie

Heres what goes in Chicken Pot Pie. Nothing unusual here but just a couple of comments on some of the ingredients:

  • Stock powder this adds more flavour in the creamy white sauce. I like to use Vegeta which is a vegetable stock powder, but any stock powder will do vegetable or chicken

  • Parmesan adds umami rather than cheesiness into the sauce. If you dont have parmesan, use about 1 1/2 cups of your favourite cheese and

  • Peas are missing!

Theres no definitive way to make Chicken Pot Pie. While some choose to make it like a traditional pie with a pastry base and shortcrust topping in a pie dish, I have always and will always make Chicken Pot Pies in POTS with puff pastry lids.

Let me emphasise that in case you missed it I make Chicken POT Pie in POTS.

Truthfully though, the way I make it has nothing to do with the name. I make it in pots because its quickerand easier, and I love draping the pots generously with puff pastry so that the golden flaky lid is fitted tightly on top and around the pots, rather than just a round piece floating on top.

Creamy Chicken Pot Pie

This Creamy Chicken pot pie with puff pastry and vegetables is comfort food bliss! Read on to find out how to ensure you don’t get a soggy bottom!We’re going shop-bought on the puff pastry and homemade on the filling, and oh my gosh, this filling is sooooo good. I could literally eat it by the ladle full.

In fact, I do by the ladle – in the form of my chicken pot pie soup – one of my absolute favourite soups that I discovered whilst trying to make this pie. I made the filling and found that I couldn’t stop eating it , so I just dished it up and labelled it soup!

Recommended Reading: Campbell’s Creamy Turkey Pot Pie Recipe

A Classic Chicken Pot Pie Filling Thats Ready Fast

Were not trying to break the mold with this easy chicken pot pie recipe. Quite the opposite. We wanted to craft a homey, classic, comforting pot pie that you can make in no time flat. With a store-bought pot pie crustwe just use store-bought frozen puff pastryall youll need to do is make a filling. But, even the pot pie filling relies on some simple shortcuts to make your life just that much easier. Heres what youll need:

  • Chicken! Save yourself major time by using one of those already-cooked rotisserie chickens from the grocery store.
  • Vegetables! Carrots, celery, frozen peas and onions.
  • Seasoning! Celery seed and garlic powdera perfectly retro combo and just right in this skillet pot pie. Salt and pepper, of course. If youd like to add it, a sprinkling of fresh thyme is nice, too.
  • Liquid! Broth and milk are thickened with a little flour to make a creamy chicken pot pie sauce.

Make One For Dinner For Yourself And One To Bring To A Friend

Creamy Chicken Puff Pie

In fact, this pot pie has quickly become one of my husbands favorite meals. He has a friend who is sooooooo jealous every time I make one. Of course it doesnt hurt that my husband has to rub it in!

That friend has suggested I should retire and just start selling these pot pies!

This has also become one of my go to dinners to deliver to friends who have just had a baby or somebody who needs a meal. It can be stored in the refrigerator and just popped in the oven whenever they are ready for dinner.

They will likely have leftovers as well, so you can feed them for a couple of days. Having no effort meals on hand when you have a new baby is such a godsend!

Read Also: Impossible Easy Chicken Pot Pie

Tips For Making Chicken Pot Pie

This is a pretty straight forward recipe, especially when made you make individual Chicken Pot Pies like Ive done. I only have 2 tips to ensure you nail The Pot every single time:

  • Thicken filling to desired consistency before putting it in the pots. The sauce wont thicken at all once the lid is on. So keep cooking until the sauce is a nice creamy consistency and not watery. Nobody likes a watery pie filling!

  • Cool filling before topping with puff pastry. Hot filling = melts butter in pastry that creates layers = less puff.

That moment with this Chicken Pot Pie comes out of the oven, all golden and puffed up, and you know that under that buttery lid the creamy filling is bubbling away with the tender chicken and the vegetables and it just smells so amazing

.and THEN you crack through that almost impossibly flaky crispy puff pastry to reveal the piping hot creamy filling, and you blow furiously on it, trying to cool it down as quickly as you can so you can shovel a huge spoonful in your mouth without giving yourself 2nd degree burns.

I shouldnt even joke about that. Ive lost count of the number of times Ive burned my mouth with Chicken Pot Pie. Nagi x

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Chicken Pot Pie Casserole Recipe

Classic chicken pot pie casserole is a comfort food classic recipe. I am not a huge fan of pie crust as a topping which is why we love this version that’s topped with parmesan butter flaky biscuits on top.

A creamy filling of chicken, carrots, celery, potatoes, peas, and cream cheese topped with flaky buttermilk biscuits from a can.

Trust me when I say that this chicken pot pie casserole needs to be on your dinner menu soon!

Creamy Chicken Pot Pie For Two

Creamy Chicken Pot Pie | Emeril Lagasse Power AirFryer 360 Recipes

Creamy chicken pot pie for two, maybe I’ll share with you.

Once you have puff pastry on top of chicken pot pie, you’ll never go back to pie crust or canned biscuits.

This recipe is more of an amalgamation of two things that should have been put together a long time ago: my 15-minute puff pastry and the filling from my Lazy Girl Chicken Pot Pie .

I was thinking the other day about what kind of dinners for two to share with you. These things are hard to decide for me, because my brain is fully entrenched in sugar. And when I’m not eating sugar, I could eat a greek salad with a scoop of quinoa every day and never tire of it .

I started collecting recipe suggestions from friends & family , and one thing that keeps coming up was how much my Dad loves my Lazy Girl Chicken Pot Pie. It brings up a whole discussion about comfort food for two, and now we will see it through.

Plus, these oversized coffee mugs are so cute, I can barely stand it.

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