Creamy Chicken Pot Pie

Pie with a slice taken out and a piece of savory pie resting on spinach on a white plate.

Whip up this creamy chicken pot pie in under an hour—made with fresh ingredients, wrapped in a golden, flaky crust, and guaranteed to be a family favorite.

Course Main Course

Cuisine American

Diet Low Salt

Prep Time 15

Cook Time 45

Resting Time 10

Total Time 1 10

Servings

Calories 533kcal

Author Katie

Equipment

Measuring Cups
Measuring Spoons
Stove Top
Silicone Spatula
Knife
Cutting Board
Pie Plate
Oven

Ingredients

2 Refrigerated Pie Crust room temperature
3 tablespoons butter melted
4 Carrots peeled and diced
4 Celery Stalks diced
1 Onion diced
1 cup Chicken Broth
1 cup Mushrooms diced
1 cup Frozen Green Peas
1 tablespoon Poultry seasoning dried thyme, and parsley
½ teaspoon Salt
¼ teaspoon Black pepper
1½ cups Milk
1 tablespoon Cornstarch
3 cups Cooked Chicken shredded or chopped into bite size pieces
1 Egg
Salt and cracked black pepper for topping on pie crust

Instructions

Preheat oven to 400 degrees Fahrenheit.
In a large skillet melt the butter on medium-high heat. Add in the carrots, celery, and onion, stirring and cooking for 2-3 minutes. Then, mix well and add in the chicken broth. Cook on medium-high heat with lid on for 10 minutes, Stirring occasionally.
While the vegetables cook, roll out one of the pie crust. Place over the top of a pie plate and crimp edges. Poke the bottom of the pie crust with the tines of a fork. Pre-bake crust for 15 minutes until the crust starts to harden and set.
Once the veggies are semi-cooked add the diced mushrooms, green peas, 1 tablespoon poultry seasoning, ½ teaspoon salt and ¼ teaspoon black pepper. Mix well and let simmer for a few minutes.
While vegetables continue to cook, using a small bowl, combine the milk and cornstarch until well blended. Pour the mix into the pot and mix until well incorporated. Cook on medium heat for 5 minutes until the mixture thickens (the sauce will begin to thicken over time). Add the cooked diced/shredded chicken, mix well, and then remove from heat and set to the side.
Remove the semi-cooked pie crust from oven. Carefully, pour the chicken pot pie filling into the pre-baked crust.
Roll out the second pie crust. Place on top of the pot pie. Carefully crimp edges to secure pie crust (remember pie plate is very hot, so be very careful with this step). Cut a few slits in the top of the pie crust. Brush the top of the pie crust with a beaten egg and sprinkle salt and cracked black pepper on top.
Bake for 30 minutes until pie crust is golden brown. Carefully remove from the oven and let sit for 10 minutes. Slice and serve immediately.

Notes

Refrigerated Pie Crust - When you are ready to start making this recipe make sure to bring your pie crust out of the refrigerator and let sit at room temperature for at least 15 minutes. It will be much easier to handle.
Vegetables – Want to add more vegetables to your pot pie? Try adding 2-4 parsnips, 1-2 peeled and diced white potatoes, sweet potatoes, green beans, and/or corn kernels.
Crust – Instead of pie crust you can use raw biscuits on top or even puff pastry. If you use one of these options you'll just omit the pre-baking of pie crust step as you won't have pie crust on the bottom. Baking time might be a little less depending on what you decide to use.

Nutrition