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Creamy Chicken Pot Pie

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The ultimate comfort food! Tender chicken and vegetables in a rich, creamy sauce wrapped in flaky golden pastry. Takes 1 hour, serves 8 people perfectly.

Tags: #chicken #cheese

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Clare Greco
Updated on Tue, 24 Jun 2025 12:32:15 GMT
Creamy Chicken Pot Pie
Creamy Chicken Pot Pie | recipesbyclare.com
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Creamy Chicken Pot Pie surrounds diced chicken, peas, carrots, and corn with a smooth butter, milk, broth, and cream-cheese filling between two flaky pie crusts. A hot oven browns the top while a foil shield protects it during the second half of baking.

The recipe makes eight generous slices. Preparation takes 15 minutes, cooking takes 45 minutes, and the listed total is 60 minutes. Allow the baked pie to cool for 15 minutes before slicing so the filling can settle.

Creamy Chicken Pot Pie Ingredients

Butter, onion, flour, seasonings, milk, broth, cream cheese, chicken, vegetables, two pie crusts, egg yolk, and water
Butter, onion, flour, seasonings, milk, broth, cream cheese, chicken, vegetables, two pie crusts, egg yolk, and water | Recipes by Clare
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For the filling base, use 4 tablespoons salted butter, ½ cup diced yellow onion, ¼ cup all-purpose flour, ½ teaspoon each salt and black pepper, 1¼ cups whole milk, 1 cup chicken broth, and 2 oz cubed cream cheese.

Add exactly 2 cups diced cooked chicken, 1 cup frozen peas and carrots, and 1 cup frozen corn. For assembly, prepare 2 refrigerated pie crusts plus a wash made from 1 egg yolk and 1 teaspoon water.

If you enjoy this recipe, you may also like Street Corn Chicken Bowl.

How to Make Creamy Chicken Pot Pie

Four stages showing onion roux, creamy chicken filling, egg-washed assembled pie, and one golden baked pot pie
Four stages showing onion roux, creamy chicken filling, egg-washed assembled pie, and one golden baked pot pie | Recipes by Clare
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  1. Heat the oven to 450°F.
  2. Melt butter over medium heat and cook onion 3–4 minutes.
  3. Stir in flour, salt, and pepper for 3–4 minutes until lightly golden.
  4. Very gradually whisk in broth and milk. Cook about 5 minutes, stirring, until bubbling and thick enough to coat a spoon.
  5. Remove from heat, melt in cream cheese, then fold in cooked chicken and frozen vegetables.
  6. Line a 9-inch plate with one crust, fill it, add the second crust, seal and crimp the edges.
  7. Brush with egg yolk beaten with water and cut steam slits. Bake 15 minutes, shield with foil, and bake 15 minutes more. Cool 15 minutes.

For storage details after serving, the USDA leftovers and food safety guidance.

Preheat the Oven to 450°F

Soften the Onion in Butter

Cook the Roux for Three to Four Minutes

Whisk in Broth and Milk

Melt in Two Ounces of Cream Cheese

Fold in Chicken and Vegetables

Line and Fill a Nine-Inch Pie Plate

Seal the Second Crust

Finished deep-golden creamy chicken pot pie in a fluted pie plate
Finished deep-golden creamy chicken pot pie in a fluted pie plate | recipesbyclare.com
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Bake in Two Fifteen-Minute Stages

Cool Before Cutting Eight Slices

Conclusion

Heat the oven to 450°F. Cook onion in butter 3–4 minutes, add flour and seasonings, and stir 3–4 minutes. Gradually whisk in broth and milk; thicken about 5 minutes. Off heat, melt in cream cheese and add cooked chicken and frozen vegetables. Fill one crust in a 9-inch plate, seal with the second, apply egg-yolk wash, and vent. Bake 15 minutes, cover with foil, bake 15 minutes more, and cool 15 minutes before cutting eight slices.

Frequently Asked Questions

→ Can I use rotisserie chicken?

Yes. Measure 2 cups diced rotisserie chicken; the recipe requires the chicken to be cooked before it enters the filling.

→ Do frozen vegetables need to be thawed?

No. Fold the frozen peas, carrots, and corn directly into the hot filling.

→ Why cover the pie with foil?

After the first 15 minutes, foil protects the golden top while the bottom crust and filling finish during another 15 minutes.

→ How long should chicken pot pie cool?

Cool it for 15 minutes before cutting the stated eight slices.

4.80 from 234 votes

Creamy Chicken Pot Pie

Preparation Time:
15 Minutes
Cook Time:
45 Minutes
Total Cooking Time:
60 Minutes
Number of Servings:
8
Creamy Chicken Pot Pie
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Classic chicken pot pie with tender chicken, vegetables, and ultra-creamy filling wrapped in golden flaky pastry crust.

Ingredients You'll Need

  • Creamy Filling Base

  • Filling Ingredients

  • Pie Assembly

How to Make It

1.

1. Prepare the Oven: Preheat your oven to 450°F. This high temperature will help create a beautifully golden and flaky crust.

2.

2. Start the Creamy Base: In a medium saucepan, melt butter over medium heat. Add diced onions and cook until they become translucent and fragrant, about 3-4 minutes.

3.

3. Make the Roux: Sprinkle flour, salt, and pepper over the onions. Cook while stirring constantly for 3-4 minutes until the flour mixture turns lightly golden and smells nutty.

4.

4. Create Smooth Sauce: Very slowly pour in chicken broth and milk, whisking constantly to prevent lumps. Add just a little at a time at first, then gradually increase the flow while whisking continuously.

5.

5. Thicken the Filling: Continue cooking over medium heat, stirring constantly to prevent sticking, for about 5 minutes until the mixture bubbles and thickens to coat the back of a spoon. Remove from heat.

6.

6. Add Final Ingredients: Stir in cream cheese pieces until completely melted and smooth. Fold in the cooked chicken, frozen peas and carrots, and corn. Mix everything together evenly and set aside.

7.

7. Assemble the Pie: Place bottom pie crust in a 9-inch pie plate, leaving edges hanging over. Pour the chicken filling into the crust and spread evenly. Cover with the top crust and fold the overhanging bottom crust up and over to seal. Crimp the edges decoratively.

8.

8. Finish and Bake: Beat egg yolk with water and brush over the top crust. Cut several small slits in the top for steam vents. Bake 15 minutes until deep golden brown, then cover with foil and bake 15 minutes more until bottom is cooked and filling bubbles. Cool 15 minutes before serving.

Extra Information

  1. The cream cheese adds extra richness but can be omitted if desired
  2. You can substitute fresh vegetables - just sauté them first until tender
  3. Make extra filling to freeze for a quick future meal
  4. Rotisserie chicken works perfectly for this recipe

Essential Tools

  • Medium saucepan
  • Wire whisk
  • 9-inch pie plate
  • Pastry brush
  • Aluminum foil

Allergy Warnings

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten from flour and pie crust
  • Contains dairy from butter, milk, and cream cheese
  • Contains eggs from egg wash

Nutrition Details (Per Portion)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 387
  • Total Fat: 24 g
  • Total Carbohydrate: 29 g
  • Protein: 15 g