Easy Creamy Chicken Pot Pie
This almost from-scratch, easy creamy chicken pot pie is a family favorite. The delicious creamy center and crisp golden crust are perfect and keep you coming back for more.
What is chicken pot pie?
Did you know that the beloved, easy, creamy Chicken Pot pie dates back to Ancient Rome? It’s true! Meat pies were a big deal to the Romans. Likewise, they are a big deal to us Southerners, and I’d wager everyone I know grew up eating some version of them. My husband prefers my homemade biscuit version, but me- I love the golden brown flakey crust on this one best. Some of the kids don’t eat the crust so I get to go behind them and nibble all the little bits they leave behind. But both boast delicious shredded chicken, a thick creamy center, chopped veggies, and savory chicken broth. It’s a complete meal on its own, but I like to serve it up with a fresh seasonal salad.
One of my favorite things about this recipe is that it makes TWO pot pie fillings. My family is big enough that we usually can nearly take out both pies at one meal with a few pieces leftover. But when I make this for other people, I usually take them a single pie and then make a second one to stick in the freezer. If I don’t have time to assemble the second pie, I just freeze the leftover filling in a gallon bag to pull out later.
Ingredients for easy creamy chicken pot pie
The ingredients are really flexible for this dish and you can make it completely from scratch with a homemade pie crust or you can opt for the quick version like I sometimes do and use a roll out crust. This recipe makes TWO pie fillings, and the second filling can be frozen in a gallon freezer bag or made into a pie and frozen before baking. OR you can go ahead and make up a second pie and then freeze it! So if you want to make TWO pies, you will need 4 pie crust TOTAL. I usually keep shredded chicken on hand from making homemade broth, but when I don’t I will pick up a hot rotisserie chicken to pull for this recipe.
- 4 Cups shredded, cooked chicken
- 2 pie crusts
- 1 stick salted butter
- 2 cups half and half
- 1 bag frozen green peas
- 4 cups chopped potatoes
- 2 cups chopped carrots
- 1 1/2 cups sour cream
- 2 cups chicken broth
- 1/2 tsp of each: pepper, salt, thyme, onion powder, garlic powder, celery salt
how to make easy creamy chicken pot pie
Step 1: Roll out your crust + Make your homemade cream of celery
The first thing I usually do is prep my bottom pie shell and set it aside to let it rest. Then, I get to work on the homemade cream soup! It is super easy to make homemade cream soups- no need to purchase the high sodium canned versions! And the homemade tastes so much better! To start, simply melt the stick of butter in a skillet or sauce pan on medium heat. When the butter is all melted, add 1/2 cup flour and stir to combine. Then, remove it from heat and slowly whisk in 1/2 Cup of the chicken broth. Return it to the stove on LOW heat and add in the 2 Cups of Half and Half, and 1/4 tsp of each: pepper, salt, thyme, onion powder, garlic powder, celery salt.
When the cream soup is mixed and creamy, add in the sour cream to create the sauce for the chicken pot pie.
Step 2: Soften the potatoes and carrots
Next, bring a pot of water to a boil and add the chopped potatoes and carrots to the boiling water. Cook until you can easily pierce them with a fork. It should take 10-15 minutes. Then, strain off the water.
Step 3: Mix up the pot pie filling
In a large mixing bowl, combine the shredded chicken, frozen peas, softened potatoes and carrots, remaining seasonings and your homemade cream soup. Then, I add the other cup of chicken broth to the mix and stir to combine.
Step 4: Assemble the pot pie
Once the filling is ready, pour half into the prepared pie shell. If making a second pie, use the rest to fill it as well. Or freeze the second half in a freezer gallon bag for later use. Then, Roll out the top crust, folding the edges under and gently pressing the edges to seal. Crimp the edges all the way around and make a few cuts in the center of the pie to vent the pie.
At this point you can bake, or you can add an egg wash to the crust to give it a beautiful golden brown sheen. To do this, mix 1 whole egg + 2 Tbsp of cool water in a small bowl and brush gently over the pie. Then, bake at 375 degrees for 1 hour. Serve warm with a side salad. Enjoy!
FAQ & substitutions
Can I switch out the vegetables? Sometimes I like to switch up the veggies in this dish by substituting baby butter beans or lima beans for the green peas. Or I will add a can of corn or green beans. If you want to add additional veggies to this pie, you can add up to ONE additional cup of veggies without altering any of the other other ingredients.
Can I freeze the extra pie unbaked? Yes! Freeze the extra pie filling alone, assemble the pie and then freeze, or bake the pie and then freeze.
Does the bake time change with a homemade crust or store bought crust? No. The bake time should stay the same no matter what crust you use. Watch it closely and if the crust starts browning too quickly, you can cover the edges of the pie with a strip of aluminum foil.
DID YOU MAKE IT? LET ME KNOW BY LEAVING A REVIEW BELOW OR TAGGING ME WITH A PIC ON INSTAGRAM @GOOD.TO.GATHER
Easy Creamy Chicken Pot Pie
Ingredients
- 2 pie crusts plus 2 more if baking 2 pies
- 4 Cups shredded chicken
- 1 stick salted butter
- 1/2 cup all purpose flour
- 2 cups chicken broth
- 2 cups half and half
- 1 1/2 Cup sour cream
- 10 oz bag frozen peas
- 4 cups potatoes chopped
- 2 cups carrots chopped
- 1/2 tsp onion powder divided
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp celery salt
- 1/2 tsp thyme
Instructions
- The first thing I usually do is prep my bottom pie shell and set it aside to let it rest.2 pie crusts
- To make homemade cream soups, melt the stick of butter in a skillet or sauce pan on medium heat. When the butter is all melted, add 1/2 cup flour and stir to combine. Then, remove it from heat and slowly whisk in 1/2 Cup of the chicken broth. Return it to the stove on LOW heat and add in the 2 Cups of Half and Half, and 1/4 tsp of each: pepper, salt, thyme, onion powder, garlic powder, celery salt.1 stick salted butter, 1/2 cup all purpose flour, 2 cups chicken broth, 2 cups half and half, 1/2 tsp onion powder, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp thyme, 1/2 tsp celery salt
- When the cream soup is mixed and creamy, add in the sour cream to create the sauce for the chicken pot pie.1 1/2 Cup sour cream
- Next, bring a pot of water to a boil and add the chopped potatoes and carrots to the boiling water. Cook until you can easily pierce them with a fork. It should take 10-15 minutes. Then, strain off the water.4 cups potatoes, 2 cups carrots
- In a large mixing bowl, combine the shredded chicken, frozen peas, softened potatoes and carrots, remaining seasonings and your homemade cream soup. Then, add the other cup of chicken broth to the mix and stir to combine.4 Cups shredded chicken, 10 oz bag frozen peas
- Once the filling is ready, pour half into the prepared pie shell. If making a second pie, use the rest to fill it as well. Or freeze the second half in a freezer gallon bag for later use. Then, Roll out the top crust on the filling, folding the edges under and gently pressing the edges to seal. Crimp the edges all the way around and make a few cuts in the center of the pie to vent the pie.
- In a small cup, mix one egg with 2 Tbsp water. Brush over the top of the pie.
- Place the pie into the preheated oven and bake for one hour at 375 degrees.
