Creamy Chicken Pot Pie

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This is my all-time favorite recipe for Creamy Chicken Pot Pie. This dish is the ultimate in cozy meals, combining tender chicken, hearty veggies, and a rich, creamy sauce, all wrapped up in a flaky crust.

Close up of creamy chicken pot pie.

Let me take you back—growing up, chicken pot pie was a special treat. We’d gather around the table, eagerly waiting for that first bite of comfort and warmth. Now, with this recipe, you can bring those same nostalgic vibes right into your own kitchen.

If you love hearty comforting dishes like this check out my Beer Braised Short Ribs.

Ingredients for creamy chicken pot pie

Thawed Pie Crust- Use this for the base of your pot pie. It’s buttery and flaky, perfect for holding all that creamy goodness.

Butter- Four tablespoons to sauté the onions and create a rich roux.

Diced Onion- One medium onion adds a sweet, aromatic flavor.

Paprika- Just a pinch for a hint of smoky flavor.

Chicken Broth- One and three-quarter cups to create a savory base for the sauce.

Heavy Cream- Half a cup for that luscious creamy texture.

Flour- One-third cup to thicken the sauce.

Salt and Pepper- Half a teaspoon of each to season the sauce.

Garlic Powder- A quarter teaspoon for extra flavor.

Cajun Seasoning- Half a teaspoon to add a little kick.

Italian Seasoning- A quarter teaspoon for a blend of herbs.

Carrots- A quarter cup for some sweetness and color.

Peas- Half a cup for a pop of green & veggie intake.

Frozen Corn- Three-quarters of a cup for added sweetness and texture.

Shredded Chicken- One pound of tender, cooked chicken to make this pie hearty.

Thawed Puff Pastry Sheet- For a beautiful, flaky top crust.

Egg and Water- One egg and a tablespoon of water, whisked together for an egg wash that gives the pastry a golden finish.

How to make chicken pot pie

Preheat the oven to 400°F. Grease a pie dish and line it with the thawed pie crust. In a skillet, melt butter over medium heat and cook the onions until translucent.

Stir in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth. Add heavy cream, seasonings, veggies, and chicken, stirring to combine. Pour the mixture into the pie dish. Top with puff pastry, trim the excess, and cut a cross in the center.

Brush with egg wash. Bake for 35 minutes until golden brown. Let stand for 10 minutes before serving. Enjoy!

The full written recipe with measurements is below on the recipe card.

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Close up of creamy chicken pot pie.

Creamy Chicken Pot Pie

By August DeWindt
Creamy, comforting and packed with veggies and chicken.
Prep: 10 minutes
Cook: 55 minutes
Servings: 6


  • 1 pie crust, thawed
  • 4 tbsp butter
  • 1 onion , medium, diced
  • Paprika
  • 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
  • 1/2 cup peas
  • 3/4 cup frozen corn
  • 1 lb shredded chicken
  • 1 puff pastry sheet, thawed
  • 1 egg, whisked
  • 1 tbsp water


  • Preheat the oven to 400 degree Fahrenheit.
  • Lightly grease the pie dish with cooking spray or butter & line the bottom with the thawed pie crust and set aside. (You can bake the pie dish for 10 minutes, this way it won’t be soggy on the bottom in the end, but this is totally optional. I actually like it a bit soggy haha.”
  • In a skillet over medium heat melt the butter, add the onions and cook until translucent, put those arms to work and stir constantly, about 5 minutes.
  • Add in the flour & cook it while stirring for about 1 minute. Add in the chicken broth and whisk or stir together with the flour mixture until there are no more lumps.
  • Add in the heavy cream & stir. Add all your seasonings and stir until incorporated in the mixture. It should be thicker and creamy at this point (and sound like some ill na-na, ha). Add in the veggies and chicken. Stir to combine.
  • Put the mixture into the pie dish & smooth it out. Place the puff pastry on top and cut off the excess pastry hangin on the sides. Cut a cross in the center of the pie so the pie can breathe while baking.
  • Whisk together the egg and water. Lightly brush the mixture over the top of the puff pastry.
  • Bake in the oven for 35 minutes or until golden brown. Let stand for 10 minutes when finished.
  • Eat & enjoy!



Calories: 694kcal | Carbohydrates: 48g | Protein: 27g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 128mg | Sodium: 999mg | Potassium: 411mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1666IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: August DeWindt
Prep Time: 10 minutes
Cook Time: 55 minutes
Course: Dinner
Cuisine: American
Servings: 6
Calories: 694
Keyword: Chicken
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About August DeWindt

Welcome to There’s Food at Home! I’m so glad you are here on my little corner of the internet. Here you will find easy to follow, mainly small batch recipes with accessible ingredients.

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