Creamy Chicken Pot Pie is a Classic
Hey there, friends! It’s me again with the ultimate cozy-up meal— creamy chicken pot pie topped with that flaky homemade crust I just posted. This is the dish that smells like Mom’s kitchen on a blustery Saturday, tastes like pure comfort, and still packs all kinds of veggies plus protein for the win! One skillet, one pie dish, zero fancy moves—just a big ol’ hug on a plate. Let’s make it together!
Weekend Cooking vs. Weeknight Speed
As with all things, there’s lots of ways to peel the ol’ onion. How much time do you have?
Weekend warrior mode? Poach your chicken, simmer homemade stock, roll fresh crust— You are talking pure weekend therapy here! Be sure to invite your besties over as this is about as good as it gets.
Weeknight hero? Grab a rotisserie bird (watch the spices), frozen pie dough (or use your homemade crust you have in the freezer), some good ol’ chicken stock – and dinner’s on the table in about an hour and a half (bake time!) Same amount of love in about half of the time.
Maybe somewhere in between? Definitely do what works best for you!
Veggie Lineup: Use What You Love
I toss in the classics — onions, carrots, celery, potatoes, and frozen peas—plus a last-minute freezer find: 1 cup pearl onions (defrosted quick). Swap, add, or subtract—just keep the total veggie volume around 4–6 cups so the filling stays thick. Too many watery extras (looking at you, zucchini) and you’ll get soup instead of scoop-able bliss.
Childhood Flashback: Frozen to Fabulous
Who else grew up thinking those little frozen pot pies were fantastic? In the ’70s, we got those frozen pot pies “fresh” outta the oven and we thought we were having a treat! Now days the real treat is someone handing you a slice of steaming, from-scratch perfection.
Times change, but comfort never goes out of style. (Three for a dollar ?!) 😳
Filling Goals: Creamy, Not Soupy
The filling should be wet and creamy and dreamy and should somewhat hold its shape—think spoonable velvet, not a puddle of cream. Research says “thick enough to coat a spoon” (America’s Test Kitchen) or “mound slightly in the pan” (Serious Eats). Simmer till it coats the back of a spoon, then cool 10 minutes before filling. Leftovers firm up (that’s normal!), but the first scoop? Dreamy.
Fresh Herbs always better than Dried (But Dried Often Save the Day)
Nothing beats fresh parsley, rosemary, and thyme minced and added near the end of the cook — bright, piney, alive. Always remember the herb rule of thumb: 1 Tbsp fresh = 1 tsp dried.
I used the Poultry seasoning from the cabinet on my chicken. Any which way about it – just be sure you are tasting the filling as you cook it – watch the consistency and don’t be afraid to add more salt, herbs or cream. Ha.
I wished I had fresh sage growing, but I do not. So I made do with fresh thyme, rosemary and parsley. (I also have oregano growing but that IS NOT going into MY pot pie!).
Chicken Prep: Poach for the Win
I Instant-Potted this round (2 C stock, 6 minutes high pressure, 5 min natural release)—it works, but poaching is still the better method. With the instant pot you lose control over when things are done and hope for the best. No two chicken breasts are the same size…. As I used to say at work, hope isn’t a plan…. (And, yet, there I was, insta potting my chicken. LOL.)
Poach method: Cover boneless breasts with water, add onion quarters, carrot chunks, celery stalks, bay leaf, peppercorns, and a big pinch salt. Simmer 10–12 minutes till chicken is165°F internal temp. Cool in the broth for juicier meat, then shred. Bonus: that poaching liquid becomes killer stock. (especially if you started with bone in chicken.)
Rotisserie method: Purchase and shred. Move to next step!
Stock Talk: Homemade or Store-Bought?
Homemade stock == next-level love. Yep – that’s another link to how to make stock on my page…
But before you get going with yet another step, understand that with half and half, herbs, and veggies doing heavy lifting, good store-bought stock or bone broth won’t let you down. Use what you’ve got—save the liquid gold for soup unless you have time and really want this to be all from scratch.
Pro Tip: No Bottom Crust, All the Glory
We’re going bottomless (crust on top only) for max cream-to-crunch ratio and zero soggy bottoms. Plus with all the calories in this baby – you do not NEED another crust. The top crust is going to be delicious and you won’t miss the bottom crust. But again, if you NEED one – by all means – add one. I’d blind bake the bottom crust a bit first – to try to keep the bottom crust as crunchy as possible if I were adding a bottom crust.
In any case, top the pie, crimp, vent and let the oven work its magic.
Lastly, While Cooking – Get out Some Spoons and Taste Taste Taste
Along the way – add some S&P. I add at least half of my herbs at the beginning – let them cook with everything else and taste. I tasted this filling over and over again – and it *STILL* needed more salt at serving. Picture me ever so slightly embarrassed some said it needed more salt – others ate it happily. In any case, I’m not too proud to get out my S&P grinders…
I also added a bunch more fresh herbs right near the end of cooking the filling. It didn’t have enough zing – and so in goes a bit more thyme, rosemary and a smidge more parsley. Again – if I’d had sage – I think it would have been even MORE delicious. 😋
Creamy Dreamy Chicken Pot Pie
Ingredients
Crust :
- 1 Pie Crust – for Top of Pot Pie
Filling Vegetables :
- 4 Tbl Butter
- 2 Tbl EVOO
- 1 Medium Onion – Diced
- 4 Medium Carrots – Peeled and Cut
- 4 Stalks Celery – Diced
- 4-5 Potatoes – Peeled and Diced (1/2 Inch)
- 3 Cloves Garlic – Minced
- ½ Bag Frozen Peas – Let thaw on the counter
- 1 C Frozen Pearl Onions – Let thaw on the counter (optional)
- S&P – added as needed – in steps – as recipe progresses
Filling "Gravy" or Roux :
- 6-8 Tbl Flour – higher end only as needed
- 2-4 Tbl Butter – higher end only as needed
- 2 C Chicken Stock
- 1 C Half and Half
- 3/4 C White Wine – Typically a Sauvignon Blanc
- S&P – added as needed – in steps – as recipe progresses
Filling Seasonings :
- 1.5 Tbl Fresh Rosemary – Minced – do not add all at once!
- 1.5 Tbl Fresh Thyme – Minced – do not add all at once !
- 1.5 Tbl Fresh Parsley – Minced – do not add all at once !
- 1.5 Tbl Fresh Sage – Minced – do not add all at once !
- S&P – added as needed – in steps – as recipe progresses
Filling Chicken :
- 4 C Cooked Spiced Chicken (same / similar seasonings as above) – However you chose to get cooked chicken!
Pie Crust Egg Wash
- 1 Egg – and a smidge of water
Instructions
- Prepare your cooked chicken.
- Turn on Oven – 375 degrees.
- Mise En Place / Get organized / Prepare Veggies / Measure out Flour / Measure out Broth and Cream (separately) / Get a Pot out / Get Pie Pan out
- Chop and Prepare Veggies
- Saute Veggies in Oil and Butter for 6-8 minutes till veggies are somewhat soft. Add Garlic – cook 2 minutes more.
- Deglaze Pan with Wine – If Using. Let alcohol and most of liquid evaporate.
- Add Seasoning and base amount of flour to the pan – and stir for a few minutes. If the flour isn't mixing nicely – add more butter.
- Slowly whisk in stock. Simmer and wait for the roux mix to thicken – appx 5-8 min. Add in the half and half – stir and low simmer again appx 5 min.
- This is the only hard part of this recipe. Try to figure – if you were to add the chicken, peas and pearl onions (if you are using them) now – do you suppose the filling will be thick enough? Consider whether you need to add more thickening agent. If yes, Mix remaining flour and equal Tbl chicken broth in a sealed container (shake vigorously) and then slowly add to the simmering roux mix while stirring. Cook low simmer for appx 5 min and check thickness / flavor again. Mind you – if your filling gets TOO thick – adding more chicken stock or half and half is the easiest thing possible. So try to find your balance!
- Add the chicken, pearl onions (if using) and peas to the mix. Let mixture slowly low simmer. The mixture should thicken up. If not – add more flour/chicken broth combined and drizzle in. You may need to do a slightly higher simmer – but don't boil – to incorporate any additional flour.
- Taste Taste Taste – how is it? Do you need more herbs ? More Salt ? Maybe a dash of Pepper or even White Pepper (if you have some?) Add, stir, simmer a few minutes, taste again.
- Prepare your Pie Crust
- Use EVOO and oil the bottom of your pie plate. Fill with Pot Pie Filling.
- Place Pie Crust on Filling. Crimp and create steam release slits.
- Use a pastry brush and egg wash the top of the pie.
- Bake for appx 45 minutes.
- Let the pie rest for about 15 minutes. Serve your guests Salad. 😋
- Proceed with the Main when ready! ENJOY
