Rich & Creamy Filling Chicken Pot Pie
Introduction
If you’re dreaming of a meal that delivers the heartwarming comfort of classic American cooking, a Rich & Creamy Filling Chicken Pot Pie simply can’t be beat. With its flaky crust and decadent creamy chicken filling, it’s an instant crowd-pleaser—winning over both adults and kids with every savory spoonful.
This homestyle pie is perfect for cozy family dinners or impressing guests at a party, providing an irresistible balance of tender chicken, sweet vegetables, and a silken sauce that sets it apart from any store-bought version.
What Makes This Chicken Pot Pie Unforgettable?
The magic of this recipe is in the irresistibly rich filling: juicy chicken, tender peas and carrots, and a lusciously creamy sauce are enveloped in a golden pastry crust. The contrast between crisp pastry and sumptuous interior guarantees satisfaction every time, and the pie’s customization-friendly base means you can easily include whatever vegetables you have on hand.
Prepping Your Pot Pie Ingredients
A stellar pot pie starts with skillfully prepped vegetables and perfectly cooked chicken. For effortless, uniform veggie prep, try using a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper—this handy gadget makes the dicing process speedy and precise, ensuring every bite is balanced. For the chicken, using leftover roasted chicken or shredding freshly cooked breasts with a Chicken Shredder Tool Twist for Kitchen streamlines the process.
Crafting the Rich & Creamy Filling
Begin by sautéing onions, carrots, and celery in a sturdy skillet. The SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch is ideal for even heating and easy cleanup. As the veggies soften, sprinkle in flour to thicken—then slowly add chicken broth and whole milk (or cream) for an ultra-silky sauce. A splash of broth and cream combines for a next-level flavor and luxurious mouthfeel.
Assembling & Baking Your Chicken Pot Pie
Once the filling is prepped and cooled slightly, spoon it into a prepared pie dish. Layer your favorite pie crust over the top, crimp the edges, and vent with a few knife slits. For perfectly even baking and mess-free cleanup, line your baking tray with Reynolds Kitchens Brown Parchment Paper Roll—this prevents spills from sticking and simplifies serving.
Bake until the crust is a golden brown and the filling is bubbling at the edges. Let it cool a few minutes before slicing for the perfect wedge.
Serving Suggestions for Ultimate Enjoyment
Serve classic chicken pot pie piping hot with a fresh, green salad on the side. For elegant presentation, transport leftovers in a Bentgo Salad Container – 54 oz Bowl, which keeps mixed salads crisp and prevents soggy greens when taking lunch on the go. Pair with a glass of crisp iced tea or sparkling lemonade for a meal that satisfies every craving for comfort and flavor.
Nutritional Information and Serving Size
This pot pie serves 6 hearty portions. Each slice boasts about 420-500 calories, depending on the richness of your sauce and the type of crust you use. It’s a hearty main course best enjoyed as a warming, satisfying treat.
Rich & Creamy Filling Chicken Pot Pie (Recap)
This recipe brings together all the hallmarks of a great comfort food classic: flaky golden pastry, a creamy filling, and the perfect balance of chicken and vegetables. Its make-ahead potential and freezer-friendliness make it a practical favorite for busy cooks—without sacrificing homemade appeal.
Ingredients:
For the Filling:
– 2 cups cooked chicken, shredded
– 1 cup carrots, chopped
– 1 cup celery, chopped
– 1 cup frozen peas
– 1/2 cup onion, finely chopped
– 1/4 cup unsalted butter
– 1/3 cup all-purpose flour
– 1 1/2 cups chicken broth
– 3/4 cup whole milk or half-and-half
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp dried thyme
For Assembly:
– 1 package refrigerated pie crusts (or homemade)
– 1 egg, beaten (for egg wash)
– Optional: fresh parsley for garnish
Instructions
- Preheat your oven to 400°F. Line a baking tray with a sheet from the Reynolds Kitchens Brown Parchment Paper Roll for easy cleanup.
- In a large SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch, melt the butter over medium heat. Sauté onion, carrots, and celery until softened, about 5 minutes.
- Stir in the flour and cook, stirring constantly, for 1-2 minutes until fragrant and bubbling.
- Slowly pour in the chicken broth, stirring well to avoid lumps. Then add the milk, salt, black pepper, and thyme. Bring to a simmer and cook until thickened, about 3-4 minutes.
- Fold in shredded chicken and peas. Let the filling simmer for 2 more minutes. Remove from heat to cool slightly.
- Roll out one pie crust in a 9-inch pie dish. Pour in the filling and cover with the second pie crust. Seal and crimp the edges; cut a few steam vents on top. Brush with beaten egg for a glossy finish.
- Bake for 30-35 minutes, or until the crust is golden and the filling bubbles.
- Cool for 10 minutes before slicing. Garnish with parsley and serve.
Cook and Prep Times
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Enjoy comfort and flavor in every forkful with this exceptionally rich & creamy chicken pot pie recipe!
