Name: Chicken Pot Pie – Classic Creamy Filling
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups cooked chicken breast, diced; 1 cup frozen peas and carrots; ½ cup celery, chopped; ½ cup onion, diced; ⅓ cup unsalted butter; ⅓ cup all-purpose flour; 2 cups chicken broth; ¾ cup whole milk; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon dried thyme; 1 refrigerated pie crust (top and bottom)

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Hey y'all! If you're searching for the ultimate comfort food, look no further than this Chicken Pot Pie – Classic Creamy Filling recipe. With its flaky golden crust and luxuriously creamy interior packed with tender chicken and veggies, it's a dish that warms the soul and brings everyone to the table. Whether you're planning a cozy family dinner or need a comforting crowd-pleaser for potlucks, this recipe never disappoints. Let's get cooking!

Why You'll Love This Chicken Pot Pie – Classic Creamy Filling

Rich and creamy filling combines juicy chicken and colorful vegetables for irresistible texture and flavor.
Easy to prepare with simple, wholesome ingredients you may already have in your kitchen.

Perfect for meal prepping, potlucks, or cozy weeknight dinners.
Customizable with your favorite veggies or pastry toppings.
Freezes beautifully for make-ahead convenience.

Ingredients for Chicken Pot Pie – Classic Creamy Filling

2 cups cooked chicken breast, diced or shredded
1 cup frozen peas and carrots (or mixed vegetables)
½ cup celery, thinly sliced

½ cup onion, finely chopped
¼ cup unsalted butter
¼ cup all-purpose flour

1 ½ cups low-sodium chicken broth
¾ cup whole milk or half-and-half
½ teaspoon dried thyme

½ teaspoon salt (to taste)
¼ teaspoon black pepper
1 prepared 9-inch pie crust (homemade or store-bought)

1 egg, beaten (for egg wash)

Directions: How to Make Chicken Pot Pie – Classic Creamy Filling

Step 1: Prep Your Ingredients

Preheat your oven to 400°F (200°C). Dice or shred your cooked chicken and chop all the vegetables as needed for easy assembly.

Step 2: Make the Creamy Filling

In a large skillet, melt the butter over medium heat. Add chopped onions and celery, sautéing for 3-4 minutes until softened and fragrant. Stir in flour and cook, whisking constantly, for 1 minute to create a smooth roux. Gradually pour in chicken broth and milk, whisking to prevent lumps. Simmer for 3-4 minutes until slightly thickened and creamy.

Step 3: Add Chicken and Veggies

Add the diced chicken, peas and carrots, thyme, salt, and pepper to the skillet. Stir until everything is evenly coated in the creamy sauce. Remove from heat.

Step 4: Assemble the Pot Pie

Transfer the creamy chicken filling into a 9-inch pie dish. Place the pie crust over the filling, trimming any excess and crimping the edges. Cut a few small slits in the center to let steam escape. Brush the crust with the beaten egg for a golden, glossy finish.

Step 5: Bake to Golden Perfection

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Let your Chicken Pot Pie – Classic Creamy Filling rest for 10 minutes before serving.

Chicken Pot Pie – Classic Creamy Filling

Notes & Helpful Cooking Tips

For a shortcut, use rotisserie chicken or leftover roast chicken for the filling.
If you prefer homemade pie crust, check out this easy guide for perfect results.
Letting the pie rest before serving helps the creamy filling set for easier slicing.

Variations: Make Your Chicken Pot Pie – Classic Creamy Filling Unique

Turkey Pot Pie: Swap the chicken for leftover turkey for a post-holiday twist.
Vegetarian Option: Omit the chicken and double the veggies, adding mushrooms or potatoes for heartiness.
Biscuit Topping: Replace the pie crust with homemade biscuits for a rustic, comforting finish.

Required Equipment for Chicken Pot Pie – Classic Creamy Filling

Large skillet or saucepan
Whisk
9-inch pie dish

Sharp knife
Pastry brush

Storage Instructions for Chicken Pot Pie – Classic Creamy Filling

Cool leftovers completely before covering and refrigerating. Store in an airtight container in the fridge for up to 4 days. To reheat, cover with foil and bake at 350°F (175°C) for 15-20 minutes, or microwave individual slices. For freezing, wrap tightly and freeze for up to 3 months, then thaw overnight in the fridge before reheating.

Serving Recommendations & Pairings

This Chicken Pot Pie – Classic Creamy Filling pairs beautifully with a fresh green salad, roasted vegetables, or a light soup. For the ultimate cozy meal, serve with a glass of chilled white wine or sparkling apple cider.

Pro Tips for the Best Chicken Pot Pie – Classic Creamy Filling

Use chilled pie dough for the flakiest crust texture—learn about pastry dough science at King Arthur Baking.
Allow the filling to cool slightly before adding the crust to prevent a soggy bottom.

For best results, use a mix of light and dark chicken meat for more flavor—find chicken nutrition info at Eat Right.

FAQ: Chicken Pot Pie – Classic Creamy Filling

Can I make Chicken Pot Pie – Classic Creamy Filling ahead of time?: Absolutely! Prepare the filling and assemble your pie up to 1 day in advance, then bake when ready to serve.
What can I use instead of pie crust?: Biscuit dough, puff pastry, or crescent roll dough work great as alternative toppings.
How do I keep the bottom crust from getting soggy?: Make sure the filling isn't too hot before adding the crust, and bake the pie in the lower third of your oven for a crispier bottom.

Prep Time: 20 minutes
Total Time: 55 minutes
Servings: 6

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Chicken Pot Pie – Classic Creamy Filling