Chicken Pot Pie with Creamy Veggie Filling

This Chicken Pot Pie with Creamy Veggie Filling is the ultimate comfort food, featuring a rich, creamy filling packed with tender chicken and hearty vegetables, all wrapped in a flaky, golden crust. Perfect for cozy dinners, this homemade pot pie is easy to make and sure to be a family favorite.

Why You’ll Love This Chicken Pot Pie

• Rich & Creamy Filling – A luscious mix of chicken, veggies, and a savory, seasoned sauce.
• Flaky, Buttery Crust – A golden, crisp crust that perfectly complements the filling.
• Perfect for Leftovers – Use rotisserie or leftover chicken for a quick, hearty meal.

Ingredients for Chicken Pot Pie with Creamy Veggie Filling

For the Filling:

• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas
• 1 cup corn kernels
• 1 small onion, chopped
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• Salt and pepper, to taste

For the Crust:

• 1 package refrigerated pie crusts (or homemade crust)

Step-by-Step Directions

1. Preheat the Oven

• Preheat your oven to 400°F (200°C).

2. Cook the Filling

1. In a large saucepan, melt butter over medium heat.
2. Add chopped onion and cook for 2–3 minutes until softened.
3. Stir in flour and cook for 1 minute to form a roux.
4. Gradually whisk in chicken broth, stirring constantly. Bring to a simmer.
5. Pour in heavy cream and cook until the sauce thickens (3–4 minutes).
6. Season with salt, pepper, thyme, and garlic powder.
7. Add chicken, carrots, peas, and corn, stirring to combine.
8. Simmer for 5 minutes to heat through.

3. Assemble the Pot Pie

1. Roll out one pie crust and place it into a 9-inch pie dish.
2. Pour the creamy chicken and veggie filling into the crust.
3. Place the second pie crust on top, crimping the edges to seal.
4. Cut a few slits in the top to allow steam to escape.

4. Bake and Serve

1. Bake for 30–35 minutes, or until the crust is golden brown.
2. Let cool for 10 minutes before slicing.
3. Serve warm and enjoy!

Tips for the Best Chicken Pot Pie

1. Use Rotisserie Chicken – Save time by using pre-cooked rotisserie chicken.
2. Make It Ahead – Prepare the filling in advance and refrigerate for up to 2 days.
3. For a Golden Crust – Brush the top with an egg wash (1 beaten egg + 1 tbsp water).

What to Serve with Chicken Pot Pie

Pair this dish with:

• Garlic butter green beans
• A fresh garden salad
• Roasted Brussels sprouts
• Buttery mashed potatoes

More Comfort Food Recipes to Try

Looking for more cozy, homemade meals? Check out these favorites:

• Crispy Bacon and Egg Hash Browns
• Salisbury Steak with Mashed Potatoes
• Oatmeal Bowl: The Ultimate Guide

Find even more delicious recipes on our Pinterest page.

Make-Ahead and Storage Tips

• Make Ahead: Assemble the pie, cover, and refrigerate up to 24 hours before baking.
• Freezing: Wrap unbaked pie in plastic wrap and freeze for up to 3 months. Bake straight from frozen, adding 15–20 minutes to the cook time.
• Storing Leftovers: Refrigerate in an airtight container for up to 3 days.
• Reheating: Warm in a 350°F (175°C) oven for 10–15 minutes.

Nutritional Information (per serving)

• Calories: 500 kcal
• Protein: 25 g
• Carbohydrates: 45 g
• Fat: 26 g
• Saturated Fat: 12 g
• Sugar: 5 g
• Sodium: 750 mg
• Fiber: 4 g
• Cholesterol: 80 mg

Conclusion

This Chicken Pot Pie with Creamy Veggie Filling is a warm, comforting meal that’s perfect for any occasion. With its flaky crust and creamy, flavorful filling, this dish is guaranteed to become a family favorite.

Save this recipe and try it today! Don’t forget to pin it on Pinterest for easy access.

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