Print

Creamy Chicken Pot Pie Recipe

Print Recipe

★★★★★

4.4 from 143 reviews

This Creamy Chicken Pot Pie recipe features a tender, flaky pie crust filled with a luscious mixture of shredded chicken, hearty vegetables, and a rich, creamy sauce. Baked to golden perfection with a puff pastry top, this comforting classic is perfect for a cozy dinner any time of the year.

Ingredients

Scale

Pie Crust and Topping

  • 1 pie crust (thawed)
  • 1 puff pastry sheet (thawed)
  • 1 egg (whisked)
  • 1 tbsp water

Filling

  • 4 tbsp butter
  • 1 medium onion (diced)
  • Paprika (to taste)
  • 1 3/4 cups chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp Cajun seasoning
  • 1/4 tsp Italian seasoning
  • 1/4 cup carrots (diced)
  • 1/2 cup peas
  • 3/4 cup frozen corn
  • 1 lb shredded chicken

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the pot pie.
  2. Prepare Pie Dish: Lightly grease the pie dish with cooking spray or butter. Line the bottom of the dish with the thawed pie crust; you may optionally bake it for 10 minutes beforehand to prevent sogginess, though this is optional.
  3. Sauté Onions: In a skillet over medium heat, melt the butter. Add the diced onions and cook while stirring constantly until translucent, about 5 minutes.
  4. Make Roux and Sauce: Add flour to the skillet and cook, stirring for about 1 minute to form a roux. Gradually whisk in the chicken broth to avoid lumps. Then add heavy cream and stir until smooth and creamy.
  5. Season and Add Veggies: Stir in paprika, salt, pepper, garlic powder, Cajun seasoning, and Italian seasoning. Add carrots, peas, corn, and shredded chicken. Mix everything well to combine into a thick, creamy filling.
  6. Assemble Pie: Pour the filling into the prepared pie crust and smooth the surface. Place the thawed puff pastry sheet on top, trimming any excess hanging over the edges. Cut a cross on the center of the puff pastry to allow steam to escape during baking.
  7. Brush Topping: Whisk together the egg and water. Lightly brush this egg wash over the puff pastry to achieve a golden, glossy finish after baking.
  8. Bake: Bake the pie in the preheated oven for 35 minutes, or until the puff pastry is golden brown and crisp. Remove from oven and let the pie stand for 10 minutes before serving to allow filling to set.
  9. Serve: Slice, serve, and enjoy your creamy, comforting chicken pot pie!

Notes

  • Pre-baking the bottom crust is optional but recommended to prevent sogginess.
  • You can substitute the vegetables with your favorites or what you have on hand.
  • If you don’t have Cajun seasoning, a pinch of smoked paprika or chili powder can add depth.
  • Use leftover roasted or rotisserie chicken to save time.
  • Let the pie cool slightly before serving to avoid hot filling spills.
  • For a healthier variation, use low-fat cream or milk and reduce butter amount.

Keywords: Chicken Pot Pie, Creamy Chicken, Comfort Food, Puff Pastry, Chicken Dinner, Homemade Pie

Find it online: https://www.sanacooks.com/creamy-chicken-pot-pie-recipe/