Real Recipes From Real Home Cooks ®

creamy chicken pot pie

a recipe by
Mary Roche
Atlanta, GA

My family has always loved chicken pot pie, but as of late the quality of commercial pot pies has been marginal....dry and without much flavor. This was my first foray into making it for myself. It wasn't as difficult as I expected, and it turned out really great. I chose to pull the chicken off of the stove at 145 F instead of the standard 165 F, because if the chicken was slightly pink at that point, it would wouldn't be after cooking in the saucepan and the oven. It turned out just fine and not dry in the pie.

serves 6 to 8
prep time 1 Hr
cook time 35 Min
method Bake

Ingredients For creamy chicken pot pie

  • 2
    large chicken breasts
  • 5 Tbsp
  • 5 Tbsp
    unbleached white flour
  • 2/3 c
  • 1-1/2 c
    water (or chicken broth)
  • 1/8-1/4 tsp
    celery seed
  • 3/4 c
    onion, chopped
  • 3/4 c
    frozen peas
  • 1/4-1/2 tsp
    garlic powder
  • salt and pepper to taste
  • 3/4 c
    fresh green beans, 1" pieces
  • 3/4 c
    fresh carrots, sliced in rounds
  • 3/4 c
    canned corn
  • 1 Tbsp
    chicken better than bouillon (rounded tbsp))
  • 1
    2-pack 9" deepdish pie crust

How To Make creamy chicken pot pie

  • 1
    Preheat oven to 400 F
  • 2
    Salt and pepper the chicken breasts on both sides. Slice the breasts as needed to make them approximately the same thickness for cooking. In a large skillet, sear chicken on both sides over high heat, then cut the heat back to low and cook the chicken under a cover to an internal temp of 145. Remove the chicken from the pan to a plate to cool. When the chicken is cool enough to handle, cut into 3/4"cubes.
  • 3
    Cut up the fresh green beans and carrots. Put then in the pan you seared the chicken in and add approximately 1/2 c. water. Cover and cook on medium low until semi-soft. Set aside.
  • 4
    Meanwhile, in a large saucepan add the butter and then the onions. Cook the onions on medium low for 3 minutes. Add the flour and stir. Begin adding the milk slowly while stirring. If it gets thick immediately, cut down heat. Begin adding water (or broth, 1 cup) and cooking the mixture until it is creamy ad bubbly. Add the green beans and carrots with the water from the skillet. Be sure to scrape the crispy bits of chicken left in the pan for flavor.
  • 5
    Add the peas and corn to the saucepan followed by the garlic powder, and celery seed. Add Salt and pepper as needed. Add chicken pieces and heat through. About 3 minutes.
  • 6
    Poke 2 pin holes in the bottom and 4 on the sides of the bottom pie crust. Pour the chicken and veggies mixture into that pie crust. Carefully invert the other pie crust and pull it from the pan and center it on the filled pie crust. Seal the edges. If the crust breaks up a little on the transfer, it is okay. Piece it together the best you can. The crust should have at least 2 slits on top for venting.
  • Cut pot pie.  Serving is easier with a spoon than a spatula.
    Bake at 400 F on the middle rack of the oven for 35 mins. Note: the crust I used cooked in 15 minutes, so watch for the crust to brown well before 35 minutes. Loosely place foil on top of crust once it browns to your liking to continue baking. Allow 10 minutes to cool before serving.