Creamy Chicken Pot Pie is a dish that takes a few minutes to make, but your family will love you for making it.
I remember about 25 years ago, one of my neighbors had a baby and I made them this creamy chicken pot pie. Her husband came up to me and told me how wonderful it was and that he was so impressed that it wasn’t made with cream of chicken soup. Then he asked for the recipe. I must say, that that is pretty impressive and so I decided that it must be pretty good, if the husband asks for the recipe.
So don’t be afraid to try making this pie, the trickiest part is the crust and that is why I decided to show you how to make it by using a ready made crust.
What Ingredients Do I Need For Creamy Chicken Pot Pie?
- Butter
- Flour
- Chicken broth
- Milk
- Cooked chicken
- Frozen vegetables
- Dried onions
- Better than bouillon, or poultry seasoning
- Salt
- Black pepper
- Ready made pie crusts, or make your own
How Do I Make Creamy Chicken Pot Pie?
- In a large saucepan, melt butter over medium heat.
- Add the flour and stir to combine.
- Then add the broth and milk.
- Cook, stirring the whole time, until the mixture turns thick and starts to bubble.
- Next, add the chicken, vegetables, onions, seasoning, salt and the pepper.
- Let the mixture sit on low.
- Preheat the oven to 400 degrees.
- Put one of the pie crusts into a 9″ pie pan.
- Next add the chicken mixture.
- Top the pie with the other pie crust, sealing the crust along the edge, and then put 3-5 small slits in the top of the crust.
- Place the pie into the oven and bake for 35-40 minutes; I like to place the dish on a pizza pan just in case it over flows.
- Let the pie stand for a few minutes before serving.
- Cut into 8 slices.
- Place any leftovers in the refrigerator.
After you melt the butter, then slowly stir in the flour, it will be very thick, but the broth and the milk make the thickness just right.
Then you can use whatever frozen vegetables you like. I used the broccoli, cauliflower, and the carrots, simply because my son will not eat peas to save the planet.
I also used canned chicken because I was in a hurry, as I signed up to make masks for an Air Force Base that is close by.
You can also use frozen pearl onions, (about 3/4 cup), but I didn’t have any, so I went with the dehydrated onions.
And as far as the seasoning goes, if you have poultry seasoning go ahead and add a teaspoon, if you do not, I used a teaspoon of better than bouillon, dissolving it in with the broth.
More Chicken Recipes For You:
Creamy Parmesan Mushroom Chicken with Bacon
Creamy Chicken Pot Pie
Creamy Chicken Pot Pie is a must for those picky eaters in the house. You will love this creamy filling loaded with vegetables and chicken.
Ingredients
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 (14.5 ounce) can chicken broth
- 1 1/4 cups milk
- 2-3 cups chopped cooked chicken (or canned)
- 1 (12 ounce) package frozen vegetables
- 1/2 Tablespoon dried onions
- 1 teaspoons of better than bouillon, or poultry seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ready made pie crusts, or make your own
Instructions
- In a large saucepan, melt butter over medium heat.
- Add the flour and stir to combine.
- Then add the broth and milk.
- Cook, stirring the whole time, until the mixture turns thick and starts to bubble.
- Next, add the chicken, vegetables, onions, seasoning, salt and the pepper.
Let the mixture sit on low. - Preheat the oven to 400 degrees.
- Put one of the pie crusts into a 9" pie pan.
- Next add the chicken mixture.
- Top the pie with the other pie crust, sealing the crust along the edge, and then put 3-5 small slits in the top of the crust.
- Place the pie into the oven and bake for 35-40 minutes; I like to place the dish on a pizza pan just in case it over flows.
- Let the pie stand for a few minutes before serving.
- Cut into 8 slices.
- Place any leftovers in the refrigerator.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 580Total Fat 37gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 19gCholesterol 129mgSodium 674mgCarbohydrates 32gFiber 2gSugar 2gProtein 30g
Congrats, Amy! This was the most clicked from last week’s Snickerdoodle Create Bake Make Link Party 🙂 New party goes live today at 5pm est.
Thank you. We appreciate the opportunity that you provide us to share our recipes. We do love this creamy chicken pot pie.
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
My family loves pot pies, we’ll definitely have to give yours a try. Thanks for sharing.
We love pot pies too and this is a really good recipe. Thank you for your support.
I’m featuring you when the next party starts on my blog, Facebook and Instagram! Thanks, as always, for sharing with us at the To Grandmas house we go link party 🙂
Thank you so much for featuring our Creamy Chicken Pot Pie. We really appreciate that. We do love this Chicken Pot Pie!
I love chicken pot pie. I usually wing a white sauce,when I don’t use soup, so I’m really happy to have this recipe! I’ve featured it today at TFT. Thanks for sharing!
I so agree, I love making my own sauce. Thank you for sharing and I hope you are staying safe!
Thank you so much for the feature of our Creamy Chicken Pot Pie. We really appreciate that. I hope that you make this pot pie and that you enjoy it as much as we do!
Hi Amy! This looks delicious. I love your recipe. Very different than mine, so I’m going to have to give it a try! I”m featuring you on Shoestring Elegance at this week’s TFT Party! Stay safe!
Thank you so much for the feature. We do love this creamy chicken pot pie.