Classic Creamy Chicken Pot Pie Recipe | Yummly

Classic Creamy Chicken Pot Pie

YUMMLY(38)
Rebecca Kuz: "super yummy (: will be making again" Read More
17Ingredients
87Minutes
350Calories
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Description

Rich, creamy, and decadent, this classic pie is sure to be a family favorite. The recipe is a Yummly original created by Sara Mellas.

Ingredients

US|METRIC
  • 2 pie crusts (store-bought)
  • 12 ounces rotisserie chicken
  • 1/2 small yellow onion
  • 2 medium carrot
  • 1 stalk celery
  • 2 cloves garlic
  • 1 teaspoon fresh thyme leaves (or 1/2 tsp. dried thyme)
  • 1 teaspoon salt (divided)
  • black pepper
  • 1/4 cup unsalted butter
  • 1/4 cup frozen peas
  • 1/4 cup frozen corn
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1/4 cup heavy cream
  • 1 egg
  • 1 teaspoon water
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    NutritionView More

    350Calories
    Sodium18% DV430mg
    Fat35% DV23g
    Protein24% DV12g
    Carbs8% DV25g
    Fiber8% DV2g
    Calories350Calories from Fat210
    % DAILY VALUE
    Total Fat23g35%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol60mg20%
    Sodium430mg18%
    Potassium270mg8%
    Protein12g24%
    Calories from Fat210
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber2g8%
    Sugars2g4%
    Vitamin A25%
    Vitamin C4%
    Calcium4%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(38)

    Rebecca Kuz a month ago
    super yummy (: will be making again
    Caleigh Wallace 3 months ago
    My pie turned out great! I used a deep dish pie crust and a refrigerated pie crust to go on top. Both store-bought. I took my pie out about 5 minutes earlier than the recipe said because it was getting pretty crispy. Also, I used frozen peas, carrots, and corn as my veggies!
    Angela Naluzzi 3 months ago
    It turned out great!
    Julie Starnes 3 months ago
    I cooked my own chicken breast in the crockpot. The filling flavor wasnt wow-worthy- just good. Also do not cook the bottom pie crust for recommended time- maybe 10 min. (I used a store bought pilsbury crust)
    Barb 4 months ago
    I made this last night. My husband was so delighted, he posted a photo on Facebook and got, as of right now, 119 likes or wows or hearts and maybe 50 comments. Substituted a thawed bag of mixed vegetables of carrots, corn and asparagus.
    Lora 4 months ago
    Delicious! Used coconut milk instead of heavy cream and it came out grea.
    Vicki 4 months ago
    Cover leftovers and store at room temperature for 3 days? Are you serious??
    Kimberley Jackman 5 months ago
    im disappointed that the recipe lacked info... didn't say 2 pie shells in ingredients list. Nor did it say egg and water. how much water? so far.. that's a bummer.
    Karen 6 months ago
    It was good. Spices were not quite enough for me. I will make it again and tweak a bit. Good recipe.
    traci 7 months ago
    turned out very good. added a few diced potatoes to the mix. overall hit at the dinner table
    JoAnn 7 months ago
    It turned out perfectly! We all enjoyed it! The step by step instructions are very helpful!
    Max Kass 7 months ago
    great! i threw in mushrooms as well, tasted amazing.
    Matt 8 months ago
    This was easily the best CPP I’ve ever tasted! I had a leftover pie dough that I used in the pie dish with a store bought dough on top Also added about 1/4 cup grated Parmesan cheese before closing up the pie and baking Absolutely delicious!
    Joshua Edwards 8 months ago
    Super! I made extra (double) filling but then realized that I didn't have enough pie crust to make two pies so I made the extra into a casserole with almost like a pancake patter on the top. I then put that into the oven and cooked it with the other pie and it turned out amazing!
    T 9 months ago
    It was very good!! I loved the play by play instructions
    grabits 10 months ago
    Delicious!!! I added cheese on top. Mmmmm
    Jackie 10 months ago
    Great! I cooked the bottom crust for only about 10 mins.
    Alek Corona 10 months ago
    Turned out really tasty!
    Nikia W. a year ago
    Turned out terrific. Need to adjust bake time accordingly.
    Susie Noles a year ago
    This recipe was a BIG hit for my family! This Chicken Pot Pie will go into my recipe cabinet and will use it for years to come! I did not use the onions since my husband won’t eat them but it still turned out amazing! Thank you for sharing this!
    Paige Reinert a year ago
    This turned out very well, definitely will make again. As others have said, bake the bottom crust less than instructions.
    Kirsten a year ago
    Amazing! I will definitely be making this again.
    Kellie Roesler a year ago
    Amazing! Turned out exactly what I imagined.
    Holly a year ago
    So good! Used puff pastry, just on top, but still turned out amazing!
    Lisa Vinton 2 years ago
    Simply delicious! I added some jalapeños for extra heat! Yum!!
    Laurie Wardle 2 years ago
    This was terrific as a soup! Just add a cup and a half more broth and extra water to your own desired thickness.
    Paprika114 .. 2 years ago
    This was by far the BEST chicken pot pie we have ever had! It is indeed rich and creamy, with no changes to the recipe. The only suggestion is to mention that your ingredient "1 pie crust (store bought)" was indeed 2 crusts in the event people (like me!) sometimes just start cooking without reading the instructions fully. And the timing was a little long for the base crust and the final bake for me, however it could just be my oven is hotter. Kudos to the Chef on this one!
    Gfg 2 years ago
    Incredibly tasty recipe
    Roxanne D 2 years ago
    Super tasty. Made with some left over Greek rotisserie chicken 👌. I agree with some comments on here, less time for the bottom crust.
    Melody 2 years ago
    Pretty good! I found out the hard way that 25-30 minutes was WAY too long for the bottom crust to cook, otherwise we enjoyed it!

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