This easy chicken pot pie 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!
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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 tender chicken and savory vegetables covered with a rich, creamy gravy, all wrapped in flaky pie crust.
Creamy Chicken Pot Pie Recipe
Chicken pot pie is one of those comfort food classics that everyone loves. This chicken dinner is easy to make and can be on the table in just an hour.
We poach chicken in an Instant Pot for this recipe, which cuts down on the cook time. If you don’t have an Instant Pot, you can easily poach chicken on the stovetop. Simply follow the directions below.
IngredientS Needed to make Chicken Pot Pie
- Large chicken breasts
- Chicken stock
- Heavy cream
- Olive oil
- Mixed vegetables (carrots, potatoes, peas, celery, green beans)
- Onion – medium, diced
- Garlic – minced
- Thyme (optional) – fresh or dried
- Freshly ground pepper
- Pie crust – frozen, prepared, or homemade
Equipment Needed for This Recipe
How to Make Creamy Chicken Pot Pie
- Poach the chicken breasts.
To poach the chicken breasts on your stovetop, arrange them in a single layer in a large saucepan or deep skillet. Add enough water to cover the meat.
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.
Poaching Chicken in an Instant Pot
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.
- 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 Store Leftover
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.
Chicken Pot Pie Recipe fAQ
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.
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.
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.
Chicken Pot Pie
- Casserole dish
- 2 large chicken breasts
- 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
- 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.