MiMi’s 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.

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.

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.

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!

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.

You May Also Like These Great Recipes

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!

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

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 63 ratings

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dinners

Cuisine American

Servings 12 Servings

Calories 299 kcal

Equipment

• 2 X Pyrex Bakeware 9-1/2-Inch Scalloped Pie Plate, Clear
• Zyliss Comfort Utility Knives

Ingredients

  

1x2x3x

• 2 pie crusts
• 1 12-16 oz frozen 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 of milk

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Instructions

 

• Preheat oven to 375° F
• Mix vegetables, chicken, potatoes, spices, sour cream and soup in a large bowl.
• 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.
• 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!

Thanks for sharing!