Creamy Chicken Pot Pie Recipe

Creamy and full of flavor, this creamy chicken pot pie is the homemaker’s dream. This is one your family will ask for again and again!

Creamy Chicken Pot Pie

creamy chicken pot pie in cast iron

Creamy and full of flavor, this creamy chicken pot pie is the homemaker's dream. This is one your family will ask for again and again!

Ingredients

Filling

  • 1/4 cup butter
  • 3 carrots
  • 2 potatoes
  • 1/2 onion
  • 2 cloves garlic, minced
  • 2 cups frozen peas
  • 3 cups shredded or diced chicken
  • 1/4 cup flour
  • 1/2 cup milk or cream
  • 4 cups broth
  • 1 tablespoon parsley
  • 1/2 tablespoon rosemary
  • 1/2 tablespoon thyme
  • 1 tablespoon salt
  • 1 teaspoon pepper

Pie Crust:

  • 2 cups all purpose flour, sifted
  • 1 cup or 2 sticks butter
  • 1/2 teaspoon salt
  • Cold buttermilk, as needed

Instructions

1. Make Your Chicken

Several hours before making your pie, clean a whole chicken and put it in your slow cooker or in your stock pot. Cover with water and cook on high for 4-6 hours. If on the stove, boil until cooked through and tender.

Once cooked, shred or dice and set aside. Keep the broth.

2. Prepare Filling

Add butter to your frying pan and let it get nice and hot. Add in minced garlic and diced onions. Allow them to brown slightly, then add in chopped carrots and potatoes. When soft, add in chicken then peas.

Once everything is warmed, sprinkle in all of your seasonings, salt and pepper, and flour. Let this cook for a few minutes, stirring frequently.

Add in your broth from the chicken pot, straining if necessary and your cream. Cook until thickened.

3. Prepare pie crust

In a large mixing bowl or food processer, add flour and salt and pulse to combine. Add chopped butter and pulse until pea sized. Lastly, add just enough buttermilk for the dough to come together into a ball. 

Remove from bowl or food processer and shape into disc on plastic wrap. Wrap tightly and chill until needed. Remove from refrigerator 30 minutes before starting your pie. 

On a floured surface, roll pie crust to just bigger than the outer rim of the pie plate. Use rolling pin to roll up the crust and out into the greased pie plate. Be sure not to pull on the crust or push it down too much or it will shrink more in the oven. Lightly pull at the sides to let it fall into the plate. If there are any areas that have cracked or gapped, piece them back together. 

5. Assemble pie

Add your filling into your pie crust to just under the rim. Roll out your top crust and in the same way, place it on top. Trim your edges and pinch the two crusts together. If you would like, crimp the edges for a prettier pie.

4. Egg Wash

Beat together one egg and a splash of water. Add the egg wash onto the top of the crust with a brush, then add slits to allow for it to vent.

6. Bake pie

Bake in a 400 degree oven for around 30-40 minutes or until the top crust is browned. I like to place my pie on a baking sheet for easy transferring in and out of the oven. 

Once baked, remove from the oven and allow the pie to settle for 5 or so minutes.

7. Enjoy!

Slice and serve that delicious, comforting creamy chicken pot pie!

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