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.
Email Me The Link
I'll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
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 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!
Storage
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.
MiMi’s Creamy Chicken Pot Pie
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
Video
Email Me The Link
I’ll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
Did you try this recipe?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
Get social!
Recipes in your inbox
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.
I am so glad you gave it a try and liked it!
I love pot pie!
We do too!