Creamy Dreamy Chicken Pot Pie
This creamy dreamy chicken pot pie is pure comfort—flaky homemade crust over a rich, veggie-packed filling. Sauté onions, carrots, celery, and potatoes, then thicken with flour, stock, and half-and-half for a velvety gravy. Stir in shredded chicken, peas, pearl onions, and fresh herbs for flavor that sings. Top with rolled pie dough, crimp, vent, and bake at 375°F for 40–45 minutes until golden. Let it rest 15 minutes so the filling sets into spoonable bliss. Weekend from-scratch or weeknight shortcuts—either way, it’s a hug on a plate!
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
Notes
Total calories include the calories from my pie crust recipe.
I say that one pie feeds 8. However....I had 8 people here and made a double batch and we broke into the 2nd pie - that I made in a small rectangular pyrex - as I didn't have another nice deep pie plate. Obviously if you double, you need 2 pie crusts.
It might be better to think one pie will feed 6 people maybe 7 - but some will want more / seconds if allowed !!!! Hungry boys will tear through this.
The good news is that this recipe will keep happily in the fridge as left overs and allows reheating in an easy bake oven - or in a regular oven quite nicely. We've been eating left overs in the oven for 20 minutes at 270 degrees.
Reviews: One of my guests, when nearly finishing her pot pie, leaned over to me and said, "You know, I don't like Pot Pie." I almost died. But then she said - but this... this is delicious ! Another of my guests, who is lucky to live near and lives through iterations of my recipes - (including the bombed out ones)!!!! She said - that pot pie was one of the best things you've made in about the last 6 months. ✅
Enjoy !
Nutrition
Calories: 691kcalCarbohydrates: 63gProtein: 34gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 147mgSodium: 550mgPotassium: 1139mgFiber: 8gSugar: 9gVitamin A: 6634IUVitamin C: 47mgCalcium: 135mgIron: 5mg
Tried this recipe?Let us know how it was!