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Chicken Pot Pie – A Family Favorite

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This Chicken Pot Pie casserole recipe features a creamy sauce and vegetables, while the chicken is poached in an Instant Pot. It’s a comfort food classic that the whole family will love!

pie plate of chicken pot pie

The beauty of this homemade chicken pot recipe is that you can make it quickly using rotisserie chicken, frozen vegetables, and prepared pie crust. Or prepare your own chicken in the Instant Pot or on the stove in minutes.

You’ll love the mouthful of tender chicken and savory vegetables covered with a rich, creamy sauce, and wrapped in flakey pie crust from this chicken casserole. 

Creamy Chicken Pot Pie Recipe

Chicken pot pie is one of those comfort food classics that everyone loves. This casserole version is made with a creamy sauce, tender chicken, and vegetables. It’s easy to make and can be on the table in just an hour.

This chicken in the pot pie mixture is poached in an Instant Pot, which cuts down on cook time. If you don’t have an Instant Pot, you can easily make this recipe on the stovetop. Simply follow the directions below.

This chicken pot pie casserole is perfect for a weeknight dinner or weekend meal. Serve it with a side of green beans or a simple salad for a complete meal.

instant pot

Ingredient Needed to make Chicken Pot Pie Casserole

  • Large chicken breasts
  • Salt
  • Butter
  • Chicken stock
  • Heavy cream
  • Olive oil
  • Mixed vegetables (carrots, potatoes, peas, celery, green beans)
  • Onion – medium, diced
  • Garlic – minced
  • Flour
  • Thyme (optional)fresh or dried
  • Sage
  • Freshly ground pepper
  • Pie crust – frozen, prepared, or homemade
ingredients needed to make chicken pot pie - olive oil, garlic, cheese, milk, chicken broth, vegetables on a bowl

Equipment for Creamy Chicken Pot Pie Recipe

How to Creamy Chicken Pot Pie

Poach the chicken breasts. To poach the chicken breasts, place them in a large pan in a single layer. Add enough water to cover them.

Season the water with a large pinch of salt and fresh herbs, if you have them. Bring the water to a boil, reduce heat, and simmer on low heat for 30 minutes.

Then remove the breasts from the water to a carving board or plate. Use two forks to shred the meat.

Cook the chicken pot pie mixture. Preheat your oven to 400 degrees. In a small saucepan, melt 1 tablespoon of butter. Then, warm up the cream and chicken broth/stock. Do not boil it; just let it gently simmer.

In a large skillet, heat olive oil. Add the vegetables and cook them for about 5 minutes, until they are soft. Add the garlic and stir it until it is fragrant.

Sprinkle flour over the vegetables, stirring to combine it with the vegetables then turn the heat to low and add the cream and shredded chicken. Season with salt and pepper.

Bake the chicken pot pie. Add the mixture to a casserole dish that is at least 9″ square and 3″ deep. Place the pie crust on top, and make slits in it to allow the steam to escape while cooking.

Crimp the edges of the crust. Melt the last 2 tablespoons of butter and brush it on top of the crust. Bake for 35-40 minutes, until golden brown and bubbly in the middle.

Poach Chicken in Instant Pot Instruction

Add chicken breasts to the pot. Add 1 cup of water and season with a large pinch of salt and fresh herbs, if you have them. Set the Instant Pot to “Poultry” for 12 minutes.

When the cooking time is up, let the pressure release naturally for 5 minutes, then use the quick release to release any remaining pressure.

photos of chicken pot pie casserole and a bowl ready to serve

Recipe Variations

  • Use different vegetables in your pot pie like carrots, peas, corn, potatoes, sweet potatoes, and broccoli.
  • Make a vegetarian pot pie by omitting the chicken and adding extra vegetables.
  • Add some spice to your pot pie by adding a teaspoon of curry powder or 1/4 teaspoon of cayenne pepper to the cream mixture.

How to Serve Chicken Pot Pie

Serve this pot pie with a side of green beans, a simple salad, or roasted potatoes. If you want to make it a complete meal, add a biscuit or some crusty bread on the side.

Love chicken recipes? Then try our Baked Marinated Chicken Tenders, Instant Pot Huli Huli chicken, Pan seared chicken thighs, Creamy chicken enchiladas, and Instant Pot Pesto Chicken.

How to Store

This pot pie can be stored in the refrigerator for up to 3 days. To reheat, place it in a 350°F oven until it is warmed through. Chicken pot pie can also be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.

Frequently Asked Questions

How do you thicken pot pie filling?

How do you thicken chicken potpie filling? The process of adding the milk and broth to the floured onions should create a thick mixture, but if it still seems runny, use a bit of cornstarch to thicken it further. Stir 1 to 2 teaspoons of cornstarch into cold water and gradually add to your mixture to thicken.

How do you know when chicken pot pie is done?

Chicken pot pie should generally be baked, uncovered, in the center of a 350 degree oven for 30 – 40 minutes. The internal temperature should be bubbly, reaching 160 degrees, and the top should be golden brown.

How do I make sure the bottom of my pie is done?

Always set your pie pan on a larger baking sheet, preferably lined with parchment. The metal baking sheet will help conduct heat to the pie’s bottom quickly; and parchment will catch the inevitable spills, making cleanup super-easy.

pie plate of chicken pot pie
Print Pin
5 from 1 vote

Chicken Pot Pie

I use frozen mixed vegetables (for soup) in this recipe. If you don’t have heavy cream on hand, use 3/4 cup of milk and increase the flour to 1/2 cup. You can also use 3-4 cups of pre-cooked chicken instead of poaching your own.
Course Main Course, Dinner
Cuisine American
Keyword Make Ahead, Chicken, Casserole, Main Course, Dinner
Prep Time 15 minutes
Cook Time 1 hour 14 minutes
Total Time 1 hour 29 minutes
Servings 6 servings
Calories 1394kcal

Equipment

  • Casserole dish

Ingredients

  • 2 large chicken breasts
  • salt
  • 3 Tbsp butter, divided
  • 1 cup chicken stock
  • 1 cup heavy cream
  • olive oil
  • 32 oz package mixed vegetables (carrots, potatoes, peas, celery, green beans)
  • 1 medium onion (or 1 cup frozen), diced
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 1 Tbsp fresh thyme (optional) or 1 tsp dried
  • 1 tsp sage
  • 1 tsp freshly ground pepper
  • 1 pie crust: frozen, prepared, or homemade

Instructions

  • To poach the chicken breasts, lay them in a single layer in a large pan. Add enough water to totally cover them. Season the water with a large pinch of salt and fresh herbs, if you have them. Bring the water to a boil, reduce heat, and simmer on low heat for 30 minutes. Then remove the breasts from the water to a carving board or plate and shred with two forks.
  • Preheat oven to 400 degrees. In a small saucepan, melt 1 Tbsp of butter, and warm the cream and chicken broth/stock. Do not boil, just a very low simmer. 
  • In a large skillet, heat olive oil, then add the vegetables and saute them for about 5 minutes, until softened. Add the garlic and stir until it’s fragrant. Shake the flour over the vegetables, stirring to mix it in. Turn heat to low and add the cream and shredded chicken. Season with salt and pepper.
  • Add the mixture to a casserole dish at least 9″ square and 3″ deep. Place the pie crust on top, and add slits to allow the steam to escape while cooking. Crimp the edges of the crust. Melt the last 2 Tbsp of butter and brush on top of the crust. Bake for 35-40 minutes, until golden brown and the mixture is bubbling in the middle. 

Nutrition

Serving: 1serving | Calories: 1394kcal | Carbohydrates: 226g | Protein: 63g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 95mg | Sodium: 975mg | Potassium: 3420mg | Fiber: 62g | Sugar: 1g | Vitamin A: 77704IU | Vitamin C: 159mg | Calcium: 424mg | Iron: 16mg

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