chicken pot pie recipe with cream of chicken
The Best chicken pot pie recipe with cream of chicken
I’ve always loved making chicken pot pie because it’s one of those comforting dishes that feels like a hug in a bowl. There’s something about the creamy, savory sauce clinging to tender chicken and the flaky, buttery crust that makes it feel like a warm, homey embrace on a cold evening. It’s not just a meal—it’s a reminder of simpler times, when dinner was about filling the table with something that tasted like love. My kids grew up eating this every week, and they’ll still ask for it even now. It’s that kind of dish that doesn’t just satisfy hunger; it satisfies the soul.
This recipe works perfectly for both special occasions and everyday meals. You can make a big batch and freeze portions for busy weeknights, or serve it as the centerpiece of a family dinner when everyone’s together. The cream of chicken sauce is rich but balanced, with just enough herbs and a touch of cream to make it feel indulgent without being heavy. And the way the crust melts slightly in your mouth? That’s the kind of texture that makes every bite feel special. Plus, it’s actually pretty good for you—lean protein, whole grains if you use a whole wheat crust, and plenty of vegetables hiding in there. It’s the kind of dish that lets you enjoy comfort without feeling guilty.
Classic Cream of Chicken Chicken Pot Pie
A comforting, creamy chicken pot pie filled with tender chicken, vegetables, and a rich cream of chicken sauce, all enclosed in a flaky pastry crust. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp cold butter
- 1/4 cup ice water
- 2 lbs boneless, skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp black pepper
- 1/2 tsp salt
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a large bowl, combine flour, salt, sugar, and cold butter. Add ice water 1 tablespoon at a time until dough forms a ball. Divide dough into two discs, wrap in plastic, and chill for 30 minutes.
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2 In a skillet, heat olive oil over medium heat. Cook diced chicken until no longer pink (~5 minutes). Remove chicken, set aside. In the same skillet, sauté onion and garlic until soft (~3 minutes). Add chicken broth, thyme, rosemary, salt, and pepper. Simmer for 5 minutes. Stir in chicken, vegetables, and cream. Simmer until thickened (~10 minutes). Stir in cheese until melted.
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3 Roll out one dough disc into a 12-inch circle. Place filling in the center of the dough. Roll out the second dough disc into a 10-inch circle. Place on top of the filling, crimp edges, and cut slits in the top for steam release.
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4 Bake for 35-40 minutes until golden and crust is firm. Let rest for 10 minutes before serving.
🔧Equipment
- Mixing bowls
- Knife and cutting board
- Large skillet
- Oven
- Pastry brush
- 9-inch pie dish
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Cream of Chicken Chicken Pot Pie Works
This Chicken Pot Pie with Cream of Chicken is always a crowd-pleaser because it’s hearty enough to feed a crowd yet simple enough to make without stressing over perfection. It’s the kind of dish that feels special but doesn’t require fancy ingredients—just good-quality chicken, a few pantry staples, and a creamy, comforting filling that warms everyone up. It’s perfect for family gatherings because it’s filling enough to satisfy without being overly heavy, and the flavors blend just right, making it easy to serve with a fresh salad or crusty bread. No matter the occasion—whether it’s a casual weeknight dinner or a holiday spread—this recipe delivers a cozy, satisfying meal that brings people together.
❓ Frequently Asked Questions About Cream of Chicken Chicken Pot Pie
What is the best way to prepare the filling for the cream of chicken pot pie?
To make the filling, sauté diced onions, garlic, and mushrooms in butter until translucent. Add cooked shredded chicken, cream of chicken soup, a splash of chicken broth, and a pinch of salt and pepper. Stir in cooked peas, corn, and diced carrots, then simmer until slightly thickened. For extra richness, stir in a beaten egg or a small amount of heavy cream before folding in puff pastry.
Can I use store-bought puff pastry for this recipe, and if so, what should I be mindful of?
Yes, you can use store-bought puff pastry, but be mindful of its shelf life and whether it’s fresh or frozen. For best results, use frozen puff pastry (thawed) if available, as it’s more stable. Preheat your oven to 375°F (190°C) and roll out the pastry to fit your pie dish, ensuring it’s slightly larger than the dish to allow for overlapping edges. Trim excess and cut slits in the top to prevent bursting during baking.
How do I ensure the cream of chicken pot pie stays moist and not dry after baking?
To keep your pot pie moist, avoid overbaking it. After assembling, cover the pie with foil and bake for about 30 minutes, then remove the foil and bake for another 10–15 minutes until golden. Let it rest for 5 minutes before serving. For extra moisture, brush the top of the pastry with a little melted butter or a beaten egg wash before baking.
What substitutions can I make if I don’t have cream of chicken soup?
If you don’t have cream of chicken soup, you can make a homemade version by blending cooked chicken, a bit of cream, and seasonings like garlic powder, onion powder, and a splash of chicken broth. Alternatively, use a light chicken broth base mixed with a little cornstarch or arrowroot powder to thicken it. For a richer alternative, stir in a small amount of heavy cream or mascarpone cheese.
How long should I bake the chicken pot pie, and what temperature should I use?
Bake the pot pie at 375°F (190°C) for 35–40 minutes for a golden crust. If your oven is hotter, reduce the time slightly to prevent over-browning. For a crispier top, broil for 2–3 minutes at the end, but watch closely to avoid burning. Always check the internal temperature of the filling—it should reach 165°F (74°C) to ensure it’s fully cooked.
