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Creamy Chicken Pot Pie

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Two layers of flaky pie crust hold a creamy filling loaded with chicken and vegetables. This creamy chicken pot pie is a perfect comfort food meal and is a perfect way to use up some leftover chicken or turkey.

slice of pot pie with creamy chicken and vegetable filling

The filling of this fabulously easy chicken pot pie recipe is perfectly savory and loaded with flavor and texture. Chunks of chicken, bits of potato and lots of veggies in a perfect sauce all between two layers of buttery pie crust.

It is one of our absolute favorites because it is an all in one meal that is filling and delicious. If your family and friends are anything like ours, they will start requesting it again after the first bite!

If the only pot pies you have ever had come in a little red box… just wait… your mind is going to be blown if you try this one.

whole creamy chicken pot pie fresh from the oven and ready to serve

We had those pot pies as kids sometimes too. A few chunks of meat and veggies floating in a crust full of gravy.

The best part was getting to carve our initials in the frozen crust of the pot pie that was ours before it went into the oven. That way we could be sure we were getting the right one when it came out!

This is something completely different. It is plumb full of veggies, chicken and potatoes. There is a creamy sauce with notes of garlic and thyme that covers it all, making it warm and delicious and flavorful.

It is classic comfort food at it’s finest. Eating mixed vegetables is a lot more palatable when they are covered in a sour cream and cream of chicken sauce with just enough garlic and herbs.

What a great way to use up leftover chicken or turkey. It is like a warm hug on a cold day!

We often eat it on its own as a full meal, but it would be great with a side salad or a roasted veggie.  You could roast some squash or brussels sprouts while the pie cooks.

mimi crimping pot pie crust, getting pie ready for baking

Make one for dinner for yourself and one to bring to a friend!

In fact, this pot pie has quickly become one of my husband’s favorite meals. He has a friend who is sooooooo jealous every time I make one. Of course it doesn’t 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!

Fork getting a bite of creamy chicken pot pie showing veggies, potatoes, and chicken in the filling.

Make Ahead Instructions

This is great as a make ahead meal. Just assemble up to the point where you brush it with milk. Cover it with plastic wrap and put it in the refrigerator until dinner time.

Place it on the counter and let it start coming to room temperature as you preheat the oven. Brush with milk and add 5-10 minutes to the bake time to make sure it is cooked through.

You may want to keep an eye on the crust to make sure it doesn’t over brown. If it starts looking too dark, cover with foil or a pie shield.

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Ham Broccoli and Cheese Pot Pie is another one of my husband’s favorites. He thinks it is a very close second to the chicken recipe!

If you like the flavors in this pot pie, but don’t want to have to make the pie, then you will love my creamy chicken pot pie soup. It is based on this recipe but in soup form. I like to crumble up bits of pie crust or bake biscuits to put on top. 

Or make this pot pie into a one pot pasta dish. My creamy one pot chicken and noodles is another fun twist on these flavors!

Piece of chicken pot pie filled with creamy filling, veggies, potato chunks, and chicken, ready to eat.

Frequently Asked Questions

How long can you store chicken pot pie?

Wrap leftover chicken pot pie in plastic wrap, or aluminum foil or place it in an airtight container in the refrigerator. It can be refrigerated for up to 5 days. For longer storage, freeze the pot pie for up to three months.

What kind of chicken should I use?

You can poach or brown some chicken breasts to use for this recipe. You can also use leftover rotisserie chicken or leftover turkey. Just cut it into bite size pieces and stir it into the filling to make the ultimate comfort food.

Did you make this recipe? Leave a review in the recipe card below!

slice of pot pie with creamy chicken and vegetable filling

MiMi’s Creamy Chicken Pot Pie

Carlee
This homemade chicken pot pie recipe is one of our family favorites. The creamy chicken and vegetable filling is perfect in the buttery crust. It is a great way to get a warm meal on the table.
4.93 from 65 ratings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dinners
Cuisine American
Servings 12 Servings
Calories 299 kcal

Ingredients
 

  • 2 pie crusts
  • 12-16 oz frozen mixed vegetables thawed
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ½ teaspoon onion powder
  • 3 cups cooked chicken cubed
  • 1 cup sour cream
  • 2 10.5 oz cans cream of chicken soup (or 1 recipe homemade cream of chicken soup)
  • 2 or 3 potatoes cooked and diced
  • 1 Tablespoon milk

Instructions
 

  • Preheat oven to 375° F
  • Mix vegetables, chicken, potatoes, spices, sour cream and soup in a large bowl.
    12-16 oz frozen mixed vegetables, ½ teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon onion powder, 3 cups cooked chicken, 1 cup sour cream, 2 10.5 oz cans cream of chicken soup (or 1 recipe homemade cream of chicken soup), 2 or 3 potatoes
  • Place a pie crust in the bottom of a 9″ deep dish pie plate.
  • Spoon chicken mixture into crust and top with second pie crust. Flute edges and cut vents in the top crust.
  • Brush the top crust with milk.
    1 Tablespoon milk
  • Bake pie for 45-50 minutes or until top is golden and filling is bubbling. Allow to rest for 10-15 minutes before slicing and serving.

Notes

This is great as a make ahead meal. Just assemble up to the point where you brush it with milk. Cover it with plastic wrap and put it in the refrigerator until dinner time.
Place it on the counter and let it start coming to room temperature as you preheat the oven. Brush with milk and add 5-10 minutes to the bake time to make sure it is cooked through. You may want to keep an eye on the crust to make sure it doesn’t over brown. If it starts looking too dark, cover with foil or a pie shield.
You can use homemade pie crust or store bought. Just make sure there is enough dough for a double crust.

Video

Nutrition

Serving: 1ServingCalories: 299kcalCarbohydrates: 27gProtein: 12gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 9gCholesterol: 44mgSodium: 231mgFiber: 2gSugar: 3g
Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

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Recipe Rating




karenf

Thursday 4th of January 2024

I've been making chicken pot pies for about 4 months now, trying to find the 'perfect' one. So your recipe was my 5th version to try. I put your recipe off because I felt it would be like eating the cream of chicken soup right out of the can. Ick! I was getting tired of failures, so I tried yours as a last ditch effort. Very good! I'm so surprised! And my search is over. Thanks so much for sharing. Next time, I may try some poultry seasoning instead of the thyme, but I did love it as is.

Carlee

Thursday 4th of January 2024

I am so glad you gave it a try and liked it!

Audrey

Saturday 25th of November 2023

I love pot pie!

Carlee

Sunday 26th of November 2023

We do too!

Lin

Friday 13th of January 2023

How do you keep the bottom crust from getting soggy. Also are they special instruction to prepare recipe for 20-30 servings

Lin

Saturday 14th of January 2023

@Carlee, Have you baked this casserole in a large aluminum pan.

Carlee

Friday 13th of January 2023

The high oven temperature and long bake time is enough to cook the bottom crust. If you are worried, you can put the pie plate on a preheated baking stone or cast iron pan. You will have to make multiple pies to feed that many people. I hope you like it.

Mary

Monday 16th of August 2021

Can it be frozen before you brake it?

Carlee

Monday 16th of August 2021

It can. I would do it in a metal or foil pan if you can, then put it in the refrigerator the night before to thaw. It may take a few extra minutes to get heated through, but it will still be great!

Big Rigs 'n Lil' Cookies

Thursday 31st of January 2019

This is the perfect dinner for the winter we are having! As I was reading your post, I was wondering if MiMi had any posts for making crust.... thank you for linking to it!