Creamy chicken pot pie

Creamy Chicken pot pie with puff pastry and vegetables – comfort food bliss! Read on to find out how to ensure you don’t get a soggy bottom!

We’re going shop-bought on the puff pastry and homemade on the filling, and oh my gosh, this filling is sooooo good. I could literally eat it by the ladle full.

In fact, I do by the ladle – in the form of my chicken pot pie soup – one of my absolute favourite soups that I discovered whilst trying to make this pie. I made the filling and found that I couldn’t stop eating it (like to the point where there wasn’t enough left to fill a pie), so I just dished it up and labelled it soup!

First the chicken and veggies are cooked in stock for about 15 minutes:

Then we fry up some onions with butter. Coat in flour and cook for a minute before gradually stirring in the liquid from the chicken and veg pan. Then we add milk and lemon juice too (sounds crazy to add the lemon juice when there’s milk in there, but it won’t split, and it makes a big difference to the taste).

The chicken and veggies are added into the now-thick sauce. This is the point where I usually start eating the pie filling! If you have leftover pie filling, just save it as soup.

When I do make it past the soup stage, I like to wrap it in puff pastry. Not a puff pastry lid (convenient, but always a little disappointing), a full-on pastry chicken pot pie.

I did go for the convenience of using ready made puff pastry as I’m generally too lazy to make pastry from scratch.

It might sound a little strange using puff pastry for the base of the pie (since all the puffiness is going to be squashed down with pie filling), but it works, and it saves the effort of using a different type of pastry for the base.

Pro Tip: To prevent the ‘soggy bottom’ (that must be in the UK common phrase book now – thanks Mary Berry), it’s best to blind bake the pastry base. Just line your pie dish with the pastry, prick with a fork:

Cover in baking parchment (scrunch it up first, then un-scrunch – this makes it easier to get in the corners) and fill with baking beans or dried beans or a mixture of dried beans and uncooked rice. Ten minutes in the oven is enough.

Once the base is blind baked and the filling is cooked, pour the filling into the dish, then place a pastry lid on, crimp the edges (see the video for how) and brush with egg wash:

Bake for around 25 minutes until golden brown:

Put this on the table and you’re bound to have a happy family dinner – only slightly ruined by everyone clamouring to pick the last bits of pastry off the side of the dish (or is that just my tribe?).

Recipe adapted from BBC Good Food’s Chicken and Ham pie.

Can I make it ahead?

Yes, you can make the filling ahead, then cover and refrigerate for a day or two. Then make up the rest of the pie (reheat the filling before ladling it into the pie tin)

Can I freeze the chicken pie?

Yes, you can make and cook the pie, then cool, cover and freeze. Defrost thoroughly in the refrigerator, then cover in foil and reheat at 180C/360F for approx 30-35 minutes – until it’s piping hot in the middle. Remove the foil for the last 10 minutes of cooking.

Can I make it vegetarian?

Yes, replace the chicken with leeks and mushrooms or with quorn pieces. Use vegetable stock instead of chicken stock.

Other filling ideas:

  • Add some fried pancetta or bacon to the filling.
  • Swap the chicken for leftover cooked turkey (cook the veggies without the meat, then stir the cooked shredded turkey into the creamy sauce before it’s poured into the pie dish.
  • Add mushrooms and/or leeks
  • Add a good dollop of Thai green curry paste to the sauce, swap the lemon juice for lime, and a splash of fish sauce to make a spicy Thai version. You could also swap out the veggies for green beans, brocolli and peppers if you like.

The Creamy Chicken Puff Pie Recipe:

Creamy Chicken and Vegetable puff pie – comfort food bliss! 4.75 from 8 votes Pin The Recipe For Later Prep Time: 25 mins Cook Time: 40 mins Total Time: 1 hr 5 mins Course: Dinner Cuisine: American, British Keyword: Any Time Of the year, autumn, chicken pie, Family Meal, pie, pot pie, puff pastry Servings: 6 servings Author: Nicky Corbishley


  • 2 x 320g/11oz rolls of ready-rolled puff pastry
  • 3 chicken breasts cut into small chunks
  • 3 carrots peeled and chopped into chunks
  • 3 medium sized potatoes peeled and chopped into small chunks
  • good pinch of salt and pepper
  • 2 sprigs of thyme or 1 tsp dried thyme
  • 2 1/2 cups (600ml) chicken stock water plus 3 stock cubes is fine
  • 3 1/2 tbsp (50g) butter
  • 1 large onion peeled and finely chopped
  • 6 tbsp (50g) plain/all-purpose flour
  • 1 1/4 cups (300ml) milk half or full fat
  • Juice of 1 lemon
  • 1 egg slightly whisked with a fork


  • Preheat the oven to 200c/400f.
  • Line a 10 x 8 inch pie dish with one roll of the puff pastry. Prick the base several times with a fork and cut off any large overhanging bits of pastry. Line the pastry with baking parchment so that it completely covers the pastry, then fill with baking beans (or dried beans) and place in the oven to ‘blind bake’ for 10 minutes. This helps to prevent the pie having a soggy bottom. Because it’s puff pastry the sides will puff up a bit (which I don’t mind), if you want to prevent this, just fill up with more baking beans.
  • Take out of the oven and put to one side.
  • Meanwhile, place the chicken, carrots, potatoes, salt, pepper, thyme and stock to a large saucepan. Bring to the boil and allow to simmer for 15 minutes and then turn off the heat.
  • When the chicken and stock is nearly cooked, take another large sauce pan and add in the butter and chopped onion. Heat on medium and cook the onion for about 5-6 minutes until soft. Add in the flour and mix it into the onions and butter using a balloon whisk. It should form into a creamy paste (or roux). Allow the roux to cook for a minute whilst stirring with your whisk, then add in a ladle of the stock from the chicken broth (try to get mostly stock – not the chicken/veggies). Stir the broth into the mixture using the whisk. Repeat this until you have ladled out most of the stock from the chicken pan (leaving the chicken and veggies behind). Then pour in the milk. Heat through whilst stirring with the whisk. The sauce should thicken as it is heating.
  • Once the sauce is almost at boiling (don’t let it boil) add in the chicken and veggies. Bring back to almost boiling and add in half the lemon juice. Give it a stir and taste. Add the rest of the lemon juice and a more seasoning if you think it needs it.
  • Remove the baking beans and baking parchment from the pie and fill the pie up with the chicken mixture. Brush the edges of the pastry with egg wash, then top the pie with the remaining piece of pastry. Pinch the edges to seal, then brush the top with more egg wash and pierce a couple of small holes in the top of the pie with a sharp knife.
  • Place back in the oven (still at 200c/400f) and cook for 20-25 minutes until golden brown.
  • Serve immediately with some green veg.

Recipe Video

Yes, you can make the filling ahead, then cover and refrigerate for a day or two. Then make up the rest of the pie (reheat the filling before ladling it into the pie tin) . Yes, you can make and cook the pie, then cool, cover and freeze. Defrost thoroughly in the refrigerator, then cover in foil and reheat at 180C/360F for approx 30-35 minutes – until it’s piping hot in the middle. Remove the foil for the last 10 minutes of cooking. . Yes, replace the chicken with leeks and mushrooms or with quorn pieces. Use vegetable stock instead of chicken. .

  • Add some fried pancetta or bacon to the filling.
  • Swap the chicken for leftover cooked turkey (cook the veggies without the meat, then stir the cooked shredded turkey into the creamy sauce before it’s poured into the pie dish.
  • Add mushrooms and/or leeks
  • Add a good dollop of Thai green curry paste to the sauce, swap the lemon juice for lime, and a splash of fish sauce to make a spicy Thai version. You could also swap out the veggies for green beans, brocolli and peppers if you like.

. Nutrition info is for one serving of this recipe.

Nutritional Information

Nutrition Facts Creamy Chicken Puff Pie Amount Per Serving Calories 870 Calories from Fat 459 % Daily Value* Fat 51g78% Saturated Fat 16g80% Cholesterol 86mg29% Sodium 932mg39% Potassium 929mg27% Carbohydrates 75g25% Fiber 5g20% Sugar 5g6% Protein 26g52% Vitamin A 5455IU109% Vitamin C 16.5mg20% Calcium 126mg13% Iron 7.1mg39% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe?Mention @KitchenSanctuary or tag #kitchensanctuary on Instagram!


In order to make this Creamy Chicken Puff Pie recipe you will need:

    • A good Kitchen knife. I have recently bought this Dalstrong one and love it.
    • Chopping Board
    • Pealer
    • Measuring Jug
    • Juicer
    • Measuring Spoons
    • Pie Dish
    • Baking Beans HINT: Use these to ensure you don’t get a soggy pie bottom!
    • 2x Large Saucepans
    • Wooden or Silicon Coated Spoons. We have just bought these and love them.
    • Enamel Baking Dish. We used a 26cm one.

This post was first created in January 2016. Updated for 2018 with video, process photos and extra tips.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

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Creamy Chicken Pot Pie

You can’t get more “comfort” food than this. Great dish to use up leftovers–especially with the coming Holiday season.

There aren’t too many people who don’t like chicken pot pie, and unlike the frozen, homemade tastes better and is pretty easy too!

This is the perfect weeknight meal on cold late-fall evenings!

What makes this so good is the sauce. It’s just a basic white sauce, but by using a high-grade chicken stock cube–and that’s a cube that contains REAL chicken (I used Knorr, but Goya is also very good. Better Than Bouillion is another good choice) so read the label, with the addition of milk and a touch of fresh thyme, no way will this taste artificial!

Of course, turkey may be subbed, because I know most of you will have some of that left over come the end of this month 😉

Feel free to load it up with more biscuits too. Completely cover the top of the casserole with them if that’s what you want. Also more of *anything* can be added, so just watch your pan size if you do that.

Special thanks to Facebook fan Michelle E. who originally gave me this idea when she saw my Biscuits with Sausage Gravy Pot Pie. I’ve had this on the brain ever since!!

Creamy Chicken Pot Pie

Chicken pot pie is the ultimate comfort food dinner. The biscuit topping makes all the difference. Prep Time25 mins Cook Time30 mins Total Time55 mins Course: Dinner Cuisine: American Keyword: chicken pot pie, chicken recipe, pot pie Servings: 4 -6 Calories: 510kcal Author: Judith Hannemann

  • 4 cups cubed cooked chicken
  • 1 cup frozen peas thawed*
  • 1 cup sliced carrots * fresh or frozen
  • 2 pkgs refrigerated biscuit dough 7.75oz to 12oz pkgs


  • 2 cups milk
  • 4 tbsp butter
  • 1/2 cup flour
  • 1 chicken stock cube I used Knorr
  • 1 sprig thyme optional
  • Preheat oven to 375 degrees F.
  • Partially cook the sliced carrots if using fresh or frozen.
  • In a large saucepan, melt the butter over low heat. Crush the stock cube–mine was soft so I broke it up by hand, but you could put it in a sandwich bag and use a hammer. Add the crushed stock cube to the butter and stir until dissolved. Add the flour, stirring well and making a smooth paste (roux). Cook the roux for about 2 minutes, stirring it constantly. Slowly add the milk stirring constantly to prevent any lumps. Add the thyme, if using. Cook sauce over medium heat until it thickens. Cook for one minute. Set aside.
  • In a large bowl, combine the thawed peas (or add drained canned if using), partially cooked carrots, cubed chicken and sauce. Mix well.
  • Turn into a 3 quart baking dish. Top with biscuits.
  • Bake for 20-30 minutes, or until biscuits are golden brown and sauce is bubbling.
  • Serves 4-6


*1 can (15 oz) peas and carrots may be substituted for the frozen. A pinch of dried thyme may be substituted for the fresh.


Serving: 1serving | Calories: 510kcal | Carbohydrates: 27g | Protein: 51g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 161mg | Sodium: 524mg | Potassium: 727mg | Fiber: 3g | Sugar: 10g | Vitamin A: 6200IU | Vitamin C: 17mg | Calcium: 182mg | Iron: 3mg Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

Creamy Chicken Pot Pie

Creamy Chicken Pot Pie

Homemade Chicken Pot Pie could be the king of all comfort foods, and this homemade version is a guaranteed family favorite! I use a homemade pie crust for my chicken pot pie, but a store-bought crust would also work. Then, fill the pie crust with a delicious and easy-to-make creamy chicken and vegetable filling.

This recipe for homemade chicken pot pie is an absolute treasure in our house! I first shared it on the blog back in 2013, but it was in desperate need of a makeover, so I’m excited to re-share it with you all again today! I fear it’s one of those recipes the world forgot, and it deserves a place in the limelight!

I found the original recipe several years ago on all recipes, and have made some updates to it over time to make it really fantastic. Chicken Pot Pie is a true classic that tastes best on those cold days where you just need something warm and comforting!

How to make crust for chicken pot pie:

I use homemade pie crust for this recipe, since I usually have some on in my freezer. You can use a store-bought pie crust if you want, but watch the cook time because the store-bought crusts are thinner and will brown faster. You may want to cover the crust with tinfoil part way through baking. To make a homemade crust for chicken pot pie, combine the flour and salt in a medium size bowl. Add the shortening and butter and use a pastry blender to cut everything together until the mixture resembles fine crumbs. Add ice water, just a tablespoon at a time, until the dough begins to clump together. Form the dough into two balls and chill in the refrigerator for about 2 hours. I have the BEST trick for rolling out pie crust, here.

How to make homemade chicken pot pie:

Season the chicken with salt and pepper and add it to a saucepan. Add enough water to the pot to cover the chicken, then bring it to a boil and cook until the chicken is just barely cooked through. Remove the chicken to a plate and reserve about 1 3/4 cups of the water from the pan, before discarding the rest.

In another saucepan, cook the onions and celery in butter. Add the flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Stir in the reserved water from the pot, and milk. Simmer the mixture until it thickens. Chop the chicken and add it with the frozen vegetables to the hot mixture.

Cook until the veggies are warmed. Taste the mixture and add more seasonings or chicken bouillon, if needed. Pour the mixture into your prepared pie crust and cover with the top crust. Prick a few holes in the crust and bake the pie for 30-35 minutes.

Can I make chicken pot pie ahead of time, or can I freeze chicken pot pie?

The filling for chicken pot pie can be made 1 day in advance; cover and chill in the refrigerator. Fill your crust and bake the next day, as directed.

The unbaked OR baked pot pie freezes well for up to 2-3 months. Allow it to thaw overnight in the refrigerator and then bake as directed, or bake to warm through.

Leftover Chicken Pot Pie will last in the fridge for up to 5 days, stored in an airtight container.

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Chicken Pot Pie

Homemade Chicken Pot Pie is a guaranteed family favorite, made with homemade pie crust and a creamy chicken and vegetable filling. 4.93 from 14 votes Pin Course: Main Course Cuisine: American Prep Time: 30 minutes Cook Time: 45 minutes Total Time: 1 hour 15 minutes Servings: 8 Calories: 201kcal Author: Lauren Allen

  • 1 pound boneless skinless chicken breasts
  • 1/3 cup butter
  • 1/2 cup celery , sliced
  • 1/3 cup onion , chopped
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Better than bouillon base, chicken , or more to taste (or substitute 1 bouillon cube)
  • 1 cup milk
  • 8 ounces frozen veggies (mix of carrots, peas, green beans, and corn)
  • 2 9 inch unbaked pie crusts
  • Preheat oven to 425 degrees F.
  • Season chicken with salt and pepper. Add the chicken to a large saucepan and cover it with water.
  • Bring to a boil and cook for 6-10 minutes or until the chicken is just barely cooked through. Remove the chicken to a plate, reserve about 1 3/4 cups of the water in a measuring cup, and discard the rest.
  • Add onions, celery and butter to the saucepan and cook for a few minutes, until soft and translucent. Stir in the flour, salt, pepper, garlic powder, bullion paste and celery seed.
  • Slowly stir in the reserved water and milk. Simmer over medium-low heat until thick.
  • Chop the chicken and add it to the pot along with the frozen vegetables. Taste and season with more salt, pepper, bullion or garlic powder if needed.
  • Pour mixture into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make a few small slits in the top crust to allow steam to escape.
  • Bake for 30- 35 minutes, or until pastry is golden brown and filling is bubbly. If you find the pie crust is browning too quickly, cover it with tinfoil.
  • Cool for at least 15-20 minutes before serving to allow it to set up.

*Nutritional information does not include pie crust. (calories vary for homemade or store-bought crusts). Recipe adapted from All Recipes Calories: 201kcal | Carbohydrates: 10g | Protein: 15g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 326mg | Potassium: 386mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1770IU | Vitamin C: 4.3mg | Calcium: 53mg | Iron: 0.9mg Did you make this recipe?Tag @TastesBetterFromScratch on Instagram #TastesBetterFromScratch!

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

*I originally shared this post in October 2013. Updated October 2018.

  1. Make crust: In food processor, combine flour, butter, Parmesan and salt. Pulse until mixture resembles coarse crumbs. Add 1/4 to 1/2 cup cold water, 1 tablespoon at a time, until dough comes together and forms a ball. Turn out dough onto lightly floured surface and shape into a disk; wrap in plastic wrap and refrigerate at least 30 minutes or until ready to use.
  2. Make filling: In Dutch oven, melt butter on medium-high. Add onion, 1/2 teaspoon salt and 1/8 teaspoon pepper and cook, stirring, 3 minutes. Add carrots, fennel and parsnip and cook, stirring, 3 minutes. Stir in garlic; cook 1 minute.
  3. Add flour and cook, stirring continuously, 5 minutes. Add sherry and cook, scraping up any browned bits. When liquid has almost evaporated, stir in broth and then milk. Cook until mixture is thickened and coats back of spoon, about 10 minutes. Remove from heat; stir in chicken, peas and herbs. Season with salt and pepper to taste.
  4. Heat oven to 350°F. Grease 6 ramekins or one 9-by 13-inch baking dish with oil.
  5. On lightly floured surface, roll dough into 1/4-inch-thick rectangle about 15 inch- by 11 inch. If using individual ramekins, cut 6 circles 1 inch larger in circumference than ramekins.
  6. Transfer filling to baking dish(es), lay dough over filling and trim to 1/2 inch from edge of dish(es). Fold overhang under to create a lip and crimp as desired. Cut 1-inch slit in top crust (6 slits for large pie). Beat egg with 1 tablespoon water and brush over crust.
  7. Bake until crust is golden brown and filling is bubbling, about 1 hour for large pie, 45 minutes for small pies.

Creamy Chicken Pot Pie – Rich, flavorful with a golden brown crispy crust, these individual chicken pot pies are perfect when you’re looking for a comforting meal. Seriously delicious!

Try this for dinner

Ingredients list for the chicken pot pie

  • 2 lb (900g) boneless, skinless cooked chicken, shredded
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter, at room temperature
  • 4 tablespoons all-purpose flour
  • 2 cups chicken broth, good-quality
  • 1/2 lb potato, cut into small cubes
  • 1 medium yellow onion, peeled and diced
  • 2 cloves garlic, minced
  • 1/2 cup carrot, peeled and cut into small cubes
  • 1/2 cup frozen pea or shelled fresh peas
  • 1/2 cup frozen or fresh corn
  • 1/2 cup chopped green beans, fresh or frozen
  • Cayenne pepper, optional, to taste
  • 2 tablespoons heavy cream
  • 1 good quality puff pastry sheet, thawed
  • 1 egg, beaten


1. Melt butter in a large saucepan or pot. Add flour and whisk constantly to form a roux, without any lump. Add chicken broth and continue whisking for 2-3 minutes, until the sauce is smooth and thickened.

2. Adjust seasoning with salt, pepper and Cayenne pepper, add the cream and stir to combine. Add shredded chicken, diced potato, garlic, onion, and all vegetables to the sauce and give a good stir to combine everything. Cook on medium-low for 2-3 minutes, adjust seasoning if necessary.

3. Transfer the filling into a clean container and chill in the fridge for one hour, or until cool. In the meantime, preheat your oven to 400°F (200°C).

4. On a lightly floured surface, roll out the puff pastry sheet and dust with flour to prevent sticking. Use a bowl or small plate of 1-inch (2 ½ cm) larger than the ramekins to cut out your pastry with a sharp knife.

5. Spoon the chilled chicken filling into the ramekins and sprinkle with additional black pepper. Brush the exterior edges of the ramekins with the beaten egg and cover with a disc of puff pastry. Fold over the edges and press lightly against the edge of the ramekin with your fingers. Brush the top and sides of the pastry with the beaten egg. Repeat the process for all ramekins.

6. Transfer the ramekins to a baking sheet and bake in the oven at 400°F (200°C) on the rack positioned in the middle of the oven for about 20-30 minutes, or until the pastry is puffed and golden brown. Let cool for 5 minutes before serving. Enjoy!

Recipe note:

  • Adjust seasoning constantly while preparing the filling. Adding the vegetables and chicken dilutes the flavor of the sauce so don’t forget to check seasoning with salt and pepper.
  • Buy a good quality puff pastry, 100% butter for better effect and taste.
  • Alternatively, you can use a bag of any frozen vegetable mix you like, instead of cutting each vegetable one by one!

Last Updated on September 22, 2019

Chicken pot pie is one of the best types of comfort food. Warm and creamy, it fills your tummy and leaves you feeling satisfied. Best of all, it’s guaranteed that your family will eat it. I admit that I have a picky eater in my household, and chicken pot pie is one food that always gets eaten. When you get a thumbs up from a picky eater, you know the recipe is a keeper.

The best part about chicken pot pie is that it’s not only tasty, it’s not expensive. As I plan my family’s meals for the week, I’m always looking for meals that are both budget-friendly and family-friendly. This flaky, creamy chicken pot pie fits the bill for both.

Chicken pot pie is one of the most popular American recipes for a reason. It’s a classic because it’s delicious and appeals to most people’s taste buds. But it always looks fancy because of the pie crust.

And who doesn’t like pie? I love all kinds of pies, from apple to banana cream. Creamy chicken pot pie is no exception. It’s like a bowl of chicken soup, only in a pie crust. It’s almost like getting soup in a bread bowl but even better.

Making the pie crust is the most challenging part of the recipe. But if you are decent at making pie crust, the rest of the recipe is as they say, easy as pie.

Easy Chicken Pot Pie

Even though chicken pot pie is everybody’s favorite to eat, sometimes it can be a bit challenging to make. Fortunately, one of the reason this recipe is so beloved is because it’s easy to customize. All the ways you can change up this recipe make it even easier to make.

Don’t know how to make a pie crust? Don’t worry. Even though this recipe calls for homemade pastry crust (and that’s how the recipe turns out best), you can take shortcuts. Buying a premade double pie crust saves you all the effort of having to make a pie crust.

Another advantage of using a premade pie crust is that it saves you a lot of time. There are a lot of chilly winter evenings when I really want chicken pot pie, but don’t have the time to make a pie crust. Taking out the step of making homemade pie crust easily puts this recipe in the category of super easy and relatively quick.

One of the best things about chicken pot pie is the comforting aspect of all the carbohydrates in the pie crust. I love carbs even though I know I shouldn’t eat them as much as I do. Every once in a while, I decide that I’ll try to cut back on my carbohydrate intake.

Luckily, you can still have all the delicious creamy flavor of chicken pot pie without all the carbs. You can make an easy chicken pot pie by leaving out the pie crust entirely. Heresy, you say? I get it. But a crustless chicken pot pie is tasty and so easy that it can go from stove to table in 30 minutes.

Still want more ways to make chicken pot pie without all the hassle? You can use leftover chicken cooked on a previous day, or even buy a rotisserie chicken at the grocery store and cut it into bite-sized pieces.

Chicken pot pie is the perfect food for any weather, but especially on the colder days of fall and winter. With so many ways to make it, from premium with a homemade flaky pie crust to easy with shortcuts, this meal should definitely be in your family’s rotation.

If you enjoyed this recipe, make sure to check out our Chicken Potato Delight Recipe and our Smoked Sausage Supper Recipe.

Chicken pot pie is one of the best types of comfort food. Warm and creamy, it fills your tummy and leaves you feeling satisfied. Best of all, it’s guaranteed that your family will love it.

Scale 1x2x3x

  • 1 ½ lbs. boneless, skinless chicken breasts
  • 5 cups chicken broth
  • ¾ cup plus 3 Tablespoons butter
  • ¾ cup all purpose flour
  • 1 teaspoon poultry seasoning
  • 1 teaspoon ground dried thyme
  • 1 teaspoon minced parsley (fresh)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup chopped carrots
  • 1 medium onion, finely chopped
  • 2 stalks celery, sliced ¼ inch thick
  • ½ cup frozen peas, thawed
  • 2 recipes of pastry for a double crust (recipe below)
  • ¼ cup butter, melted
  1. Heat oven to 400° degrees F, place oven rack in middle position.
  2. Place chicken and broth in a stock pot over medium heat. Cover, bring to a simmer and simmer until the chicken is done (about 10 min.)
  3. Transfer the chicken to a large bowl; reserve the broth in a separate cup or small bowl. Cut the chicken meat into bite-sized pieces and return to bowl.
  4. In a large saucepan over medium high heat, stir together the ¾ cup butter and the flour for five minutes until smooth.
  5. Slowly whisk in the chicken broth, continuing to stir until the sauce is smooth and thickens. Add the poultry seasoning, thyme, parsley, 1 teaspoon of the salt, and pepper.
  6. In a separate large skillet, warm the remaining 3 Tablespoons butter, add the carrots, onions, and celery and sauté 8 to 10 minutes, or until softened.
  7. Add the sautéed vegetables and peas to the sauce and place in a large bowl. Place plastic wrap directly on top of the sauce and refrigerate to cool completely.
  8. Preheat oven to 400 degrees F. Coat a 9×13-inch baking dish with cooking spray.
  9. Roll out the pastry dough and line the bottom and sides of the baking dish with one of the pie crust recipe.
  10. Line the pastry with aluminum foil and fill with pie weights or dried beans and bake for 15 minutes.
  11. Remove the crust from the oven and remove the pie weights and aluminum foil.
  12. Add the reserved the chicken to the vegetable mixture and pour into the prepared crust. Cover with the other pie crust recipe. Pinch together the edges of the top and bottom crust. Cut a slit in the center of the pie.
  13. Combine the melted ¼ cup butter and the remaining 1 teaspoons salt. Brush on top of the pastry and place in the ovn.
  14. Bake in preheated oven for 15 minutes, then reduce the oven temperature to 350° F and continue baking for 30 more minutes or until the crust is lightly browned.
  15. Cool for 10 minutes before serving.
  • Category: Main Course
  • Method: Baking
  • Cuisine: British

Keywords: creamy chicken pie recipe, easy chicken pot pie

This is a standard pastry for a double crust.

Scale 1x2x3x

  1. 2½ cups all-purpose flour
  2. 1 teaspoon salt
  3. ½ cup unsalted butter, chilled and cut into small pieces
  4. ½ cup vegetable shortening, chilled and cut into small pieces
  5. 4 to 5 Tablespoons ice water
  1. Combine flour and salt in medium bowl, cut in butter and shortening until mixture is crumbly.
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  2. Sprinkle water, 1 Tablespoon at a time, over flour mixture, tossing lightly with a fork until mixture forms an even dough.
  3. Form dough into ball and refrigerate, wrapped in plastic, for 1 hour.
  4. Roll out pastry on a lightly floured surface to ⅛ of an inch thick.
  5. Carefully fold in quarters, lift gently and unfold into pan.
  6. Gently press pastry against bottom and sides of pan. Trim overhang to 1/2 inch, then fold the edge under. Pinch edges to flute.
  • Category: Crusts
  • Method: Rolling
  • Cuisine: British

Casseroles are the ultimate comfort food and this Creamy Chicken Pot Pie Casserole is no exception. It has an easy chicken pot pie filling anyone can make – it starts with rotisserie chicken. The homemade biscuit topping is easy enough a kid could make it!

This post is sponsored by Challenge Dairy, whose butter and cream cheese takes this from a normal casserole to one that everyone in your family will love.


I’ll never forget Chicken Pot Pie night in my house growing up. We usually had two different kinds of chicken pot pie: the kind that was like chicken and dumplings but wasn’t soup or the kind that was an actual pie filled with chicken pot pie filling. Those were two of my favorite meals growing up; can you guess why?

(If you said I loved the dumplings and the pie crust, you’d be right. #carbloveralways)

I’ve been making chicken pot pie or some version of chicken and dumplings for years now and it’s one of my husbands favorite meals. There’s just something so comforting about a creamy chicken pot pie filling, isn’t there?

To date, this is our favorite version yet: Jordan ate it all! AND Mel ate the leftovers (something that never happens in our house). This is a winner, winner, chicken dinner and it’s super easy to make. In fact, it’ll be in the oven in less than 20 minutes even with the homemade biscuits.

My Creamy Chicken Pot Pie Casserole with biscuits starts with rotisserie chicken so it’s EASY!!

I’m calling this creamy chicken pot pie because the filling is super creamy! It’s also extra flavorful and reminds me of a traditional chicken pot pie without the work of making pie crust. Every bite is full of flavor, from the vegetables to the homemade biscuits.

This has a no-cook chicken pot pie filling!

You don’t need to brown chicken or make a roux: this recipe calls for just a few ingredients you stir up in a bowl and dump in your casserole dish. The secret ingredients for an easy chicken pot pie are:

  • Cream of Chicken Soup
  • Rotisserie Chicken
  • Challenge Cream Cheese

That’s right: I put cream cheese in my filling. I use Challenge Cream Cheese whenever I make this casserole (or any no-bake dessert) because their cream cheese is creamier straight out of the refrigerator than the other brands. It also tastes better and it’s made right; the old-fashioned way, from the freshest milk from happy cows.

The cream of chicken soup makes it nice and thick without having to cook flour and butter to make a roux; it’s all done for you.

I also absolutely LOVE using rotisserie chicken for this casserole. It makes it absurdly easy to throw together. TIP: next time you’re at Costco or Sam’s Club, grab a rotisserie chicken. They’re cheaper and HUGE – you’ll get this casserole and another meal out of it.

If you don’t have easy access to a rotisserie chicken, feel free to use leftover shredded chicken from a meal prep day or even leftover oven baked chicken.

All you have to do is stir and assemble the casserole, making this one of the easiest comfort foods you’ll ever make.

Chicken Pot Pie Casserole with Biscuits

Growing up, our dumplings and biscuits always came from a yellow box. And that’s fine, but I love making my own homemade biscuits. By making them from scratch I can use real butter and buttermilk so the end result is a fluffy and light biscuit.

Whenever I make biscuits I use Challenge Butter. Challenge is our family favorite (my dad won’t even buy another brand!) and I’ve been eating it my entire life. Challenge is only dairy product company that controls the whole process when it comes to making its butter, from milking the cows to transporting milk, to making butter to packaging. And it tastes amazing!

How are biscuits made?

It’s really simple. I know that using a mix is easy but I promise homemade biscuits are just as easy and taste even better.

There are just a couple things to remember when you’re making biscuit dough:

  • Cold ingredients
  • Use a light touch

Start by mixing your dry ingredients. Then you cut-in cold Challenge Butter (unsalted) that’s diced. When I say cut-in I mean use a fork or pastry cutter to disperse the butter through the dry ingredients. (Curious about cooking terms? Read my glossary!) Lastly, you stir in your buttermilk with a light touch, meaning that you stop when it’s just mixed and use your hands to gently finish the process.

Since we’re making a casserole, I just dropped the biscuit mixture on top the filling, like a chicken pot pie cobbler!

Once the casserole is baked the filling is bubbly and creamy and the biscuits are light and fluffy with crusty edges. This really is the perfect comfort food!

Other casseroles we love:

  • Sausage Mac ‘n Cheese
  • Penne Pasta Casserole
  • Easy Meatball Casserole

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Chicken Pot Pie Casserole

Creamy Chicken Pot Pie Casserole is an easy dinner recipe that’s pure comfort food! Chicken pot pie casserole with biscuits is an easy meal with rotisserie chicken! 5 from 2 votes Prep Time 15 minutes Cook Time 40 minutes Total Time 55 minutes Yield 8 servings Serving Size 1 serving Save Recipe Leave a Review

For the filling:

  • 4 ounces Challenge Cream Cheese softened
  • 1 10.5 ounce can cream of chicken soup low-fat is fine
  • 1/2 cup nonfat milk
  • 12 ounce bag mixed vegetables thawed
  • 2 cups shredded rotisserie chicken
  • 1/2 teaspoon ground black pepper

For the biscuits:

  • 1 1/2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup Challenge Unsalted Butter diced
  • 1/2 cup buttermilk
  • Preheat oven to 375°Spray a 2-3 quart casserole dish with nonstick cooking spray.
  • Whisk/stir together the cream cheese, cream of chicken soup and nonfat milk until combined (small chunks of cream cheese may not incorporate). Stir in vegetables, chicken and pepper. Place in casserole dish.
  • Add flour, baking powder and salt to a large bowl. Cut in butter with a pastry cutter or two forks until the butter is in small pieces (smaller than peas). Stir in buttermilk until just incorporated. Use your hands to make the biscuit dough come together. Drop pieces of dough all over the top of the casserole.
  • Bake for 30-40 minutes, or until filling is bubbling and the tips of the biscuits are golden. I like to rotate my pan partway through baking so the biscuits cook evenly.
  • You can use cream of mushroom soup if you prefer. Regular or “healthier” soup versions may be used.
  • Pick any mixed vegetable combination you like; I used carrots/peas/green beans/corn/lima beans but you can use any mix you want.
  • You can also use leftover shredded chicken or any leftover chicken, sliced into small pieces.
  • Make your own buttermilk by adding 1/4 teaspoon vinegar or lemon juice to measuring cup and filling to 1/2 cup with milk. Let it sit for 5 minutes and you have buttermilk.
  • You can also use a biscuit mix for this recipe but I prefer homemade so I can use real butter.

Serving: 1serving | Calories: 280kcal | Carbohydrates: 26g | Protein: 14g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 334mg | Potassium: 374mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2595IU | Vitamin C: 4mg | Calcium: 119mg | Iron: 2mg

Nutritional information not guaranteed to be accurate

Course Main Course Cuisine American Keyword biscuits, casserole, chicken Save Recipe

**Did you make this recipe? Don’t forget to give it a star rating below!**

Don’t miss this easy casserole recipe – your family will love the comfort! Rotisserie chicken and cream of chicken soup makes this a chicken pot pie ANYONE can make – you should try it tonight!

All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.

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Published on: September 17, 2019


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