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10 Delicious Chicken Pot Pie Recipes for Ultimate Comfort Food Lovers

January 10, 2025January 10, 2025 Yummy

If you’re craving something hearty and delicious, chicken pot pie is the perfect pick-me-up. This comforting classic combines tender chicken, fresh veggies, and creamy sauce all wrapped up in a flaky crust. Here are ten easy chicken pot pie recipes that will satisfy your comfort food cravings without any fuss in the kitchen.

Southern-Style Chicken Pot Pie

This Southern-Style Chicken Pot Pie is the ultimate comfort food that warms both the heart and the stomach. With its creamy filling packed with tender chicken and vegetables, all encased in a flaky, golden crust, it’s a dish that feels like a hug in a bowl. Perfect for family dinners or chilly nights, this recipe is simple enough for even novice cooks to master.

The flavors come together beautifully, combining savory chicken with a mix of your favorite veggies, all swirled in a rich sauce. Whether you’re serving it up for a special occasion or just a cozy weeknight meal, this pot pie is sure to please everyone at the table.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas
• 1/2 cup celery, diced
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1 package (2 crusts) refrigerated pie crusts

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, and onion powder until well combined.
3. Gradually stir in chicken broth and milk, cooking until the mixture is thick and bubbly.
4. Add the chicken, carrots, peas, and celery to the sauce, mixing well.
5. Unroll one pie crust and place it in a 9-inch pie plate. Fill with the chicken mixture.
6. Cover with the second pie crust, sealing the edges. Cut a few slits in the top crust to allow steam to escape.
7. Bake for 30-35 minutes, or until the crust is golden brown. Let it cool for a few minutes before serving.

Classic Chicken Pot Pie with Flaky Crust

Classic chicken pot pie is a heartwarming dish that brings comfort with every bite. The tender chicken, mixed with vegetables in a creamy sauce, is enveloped in a flaky, golden crust that adds a delightful crunch. This recipe is simple enough for a weeknight dinner yet impressive enough to serve on special occasions.

The flavors meld beautifully, creating a dish that’s both savory and satisfying. Anyone can whip this up with just a few ingredients, making it an ideal choice for those who love homemade comfort food.

Ingredients

• 1 lb boneless, skinless chicken breast, cooked and diced
• 1 cup frozen peas and carrots
• 1/2 cup diced potatoes
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 package (14.1 oz) of pie crusts (2 crusts)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, and onion powder until well blended.
3. Gradually stir in the chicken broth and milk, cooking until the mixture thickens and is bubbly.
4. In a large bowl, combine the cooked chicken, peas, carrots, and potatoes. Pour the sauce over the mixture and stir until well coated.
5. Line a pie dish with one of the pie crusts, then pour in the chicken mixture. Cover with the second crust, sealing the edges. Cut a few slits in the top crust to allow steam to escape.
6. Bake for 30-35 minutes, or until the crust is golden brown. Let it cool for a few minutes before serving.

Healthier Chicken Pot Pie with Veggies

This healthier chicken pot pie is a delightful twist on the classic comfort dish. Packed with tender chicken and a colorful mix of vegetables, it offers a hearty and satisfying flavor without all the guilt. The creamy filling paired with a flaky crust makes it a favorite among families.

Making this recipe is straightforward and can be a fun activity with loved ones. You’ll enjoy the warmth it brings to your kitchen as it bakes to golden perfection, filling your home with an inviting aroma. Here’s how you can create this delicious meal yourself!

Ingredients

• 1 lb boneless, skinless chicken breast, diced
• 1 cup carrots, diced
• 1 cup peas
• 1 cup corn
• 1 cup green beans, chopped
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup milk
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pre-made pie crust

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until no longer pink, about 5-7 minutes.
3. Stir in the carrots, peas, corn, and green beans, cooking for another 3-5 minutes.
4. Sprinkle the flour over the mixture, stirring to coat. Gradually add chicken broth and milk, mixing until the sauce thickens, about 3-4 minutes.
5. Season with garlic powder, onion powder, thyme, salt, and pepper. Remove from heat.
6. Transfer the chicken and vegetable mixture into a pie dish. Top with the pie crust, sealing the edges and cutting slits for ventilation.
7. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
8. Let it cool for a few minutes before serving. Enjoy your healthy chicken pot pie!

Mini Chicken Pot Pies for Individual Servings

Mini chicken pot pies are the perfect way to enjoy a comforting classic in a fun, personal size. These delightful little pies are filled with tender chicken, savory vegetables, and a creamy sauce, all encased in a flaky pastry crust. They’re not just delicious; they’re also easy to make, making them a hit for weeknight dinners or casual gatherings.

These individual servings offer a great blend of flavors and textures, and everyone can have their own little pie! Plus, they can be customized with your favorite veggies or seasonings. Ready to treat yourself? Here’s a simple recipe to whip up your own mini chicken pot pies!

Ingredients

• 1 cup cooked chicken, shredded
• 1 cup mixed vegetables (carrots, peas, corn)
• 1/4 cup onion, diced
• 1/4 cup celery, diced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 package of refrigerated pie crusts
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a skillet, melt butter over medium heat. Add onion and celery; sauté until softened, about 3-4 minutes.
3. Stir in flour, garlic powder, thyme, salt, and pepper. Cook for 1 minute.
4. Slowly whisk in chicken broth and milk. Cook until the mixture thickens, about 5 minutes.
5. Add shredded chicken and mixed vegetables. Stir to combine and remove from heat.
6. Roll out the pie crusts and use a round cutter to cut circles that fit into a greased muffin tin.
7. Place the dough in each muffin cup and fill with the chicken mixture.
8. Top with another round of pie crust, sealing the edges by crimping with a fork.
9. Make a few slits in the top crust for steam to escape.
10. Bake for 20-25 minutes or until golden brown. Allow to cool slightly before serving.

Buffalo Chicken Pot Pie for Spicy Lovers

If you’re a fan of bold flavors and comfort food, this Buffalo Chicken Pot Pie is a must-try. It combines tender chicken with zesty buffalo sauce, creamy filling, and a flaky crust that’s hard to resist. Perfect for a cozy night in, this dish brings a spicy twist to the classic pot pie, making it a favorite for those who love a little heat in their meals.

This recipe is straightforward and perfect for both novice and experienced cooks. With just a few simple steps, you can whip up a delicious pot pie that’s sure to impress your family and friends. Let’s dive into the ingredients and get started!

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup buffalo sauce
• 1 cup heavy cream
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 package refrigerated pie crusts (2 crusts)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the shredded chicken, buffalo sauce, heavy cream, mixed vegetables, garlic powder, onion powder, and black pepper. Mix until well combined.
3. Roll out one pie crust and place it in a 9-inch pie dish. Pour the chicken mixture into the crust.
4. Cover with the second pie crust, sealing the edges and cutting slits in the top for steam to escape.
5. Brush the top crust with the beaten egg to give it a golden color while baking.
6. Bake for 25-30 minutes or until the crust is golden brown and the filling is bubbly.
7. Allow to cool for a few minutes before serving. Enjoy your spicy Buffalo Chicken Pot Pie!

Creamy Chicken and Mushroom Pot Pie

This creamy chicken and mushroom pot pie is the perfect dish for a cozy night in. With tender chunks of chicken combined with earthy mushrooms in a velvety sauce, every bite feels like a warm hug. It’s not only delicious but also simple to whip up, making it a fantastic option for weeknight dinners or special occasions.

The flaky crust adds a delightful crunch that complements the creamy filling. Whether you’re feeding the family or impressing guests, this pot pie is sure to satisfy everyone’s cravings. Let’s dive into the recipe!

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup mushrooms, sliced
• 1 cup frozen peas and carrots
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 1 teaspoon thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 pre-made pie crust
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
3. Add the sliced mushrooms and cook until softened. Stir in the shredded chicken, frozen peas and carrots, thyme, salt, and pepper.
4. Sprinkle the flour over the chicken mixture and stir to coat. Gradually pour in the chicken broth and milk, stirring constantly until the mixture thickens.
5. Transfer the filling into a pie dish and cover with the pie crust, sealing the edges. Cut a few slits in the top for steam to escape.
6. Bake for 25-30 minutes, or until the crust is golden brown. Let it cool for a few minutes before serving.

Pot Pie with Sweet Potato Crust

This pot pie with sweet potato crust puts a delightful twist on a classic comfort dish. The sweet potato crust adds a hint of sweetness that perfectly complements the savory filling, making each bite a treat. It’s not only delicious but also simple to whip up, making it a great option for a cozy night in or a family gathering.

The filling is packed with tender chicken, colorful veggies, and a creamy sauce, all encased in that lovely sweet potato crust. This recipe is sure to become a favorite comfort food that everyone will love!

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 pound cooked chicken, shredded
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Steam or boil the sweet potatoes until tender. Drain and mash them with olive oil, salt, and pepper until smooth.
3. In a large bowl, combine shredded chicken, mixed vegetables, chicken broth, heavy cream, garlic powder, onion powder, salt, and pepper.
4. Spread the chicken mixture evenly in a greased pie dish. Top with the sweet potato mash, smoothing it out to cover the filling completely.
5. Bake for 25-30 minutes or until the crust is lightly golden. Let cool for a few minutes before serving.

Curried Chicken Pot Pie with Coconut

This Curried Chicken Pot Pie with Coconut offers a delightful twist on the traditional comfort food favorite. The combination of tender chicken, vibrant vegetables, and a rich coconut curry sauce brings a warm, exotic flair to your dinner table. With its flaky crust and creamy filling, this dish is sure to satisfy your cravings for something hearty and flavorful.

Making this pot pie is quite simple, allowing you to enjoy a gourmet meal without the fuss. The use of coconut milk adds a luscious creaminess that pairs beautifully with the spices, making every bite a comforting experience. Perfect for family dinners or cozy nights in, this recipe is a must-try!

Ingredients

• 1 lb boneless, skinless chicken thighs, diced
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1 cup carrots, chopped
• 1 cup green peas
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• Salt and pepper to taste
• 1 prepared pie crust (store-bought or homemade)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned, about 5 minutes.
3. Add onion and garlic to the skillet and sauté until translucent, about 3 minutes. Stir in curry powder and ground ginger.
4. Mix in carrots and peas, then pour in the coconut milk and chicken broth. Season with salt and pepper. Let it simmer for 10-15 minutes until the mixture thickens.
5. Pour the filling into a pie dish and cover with the prepared pie crust. Trim any excess dough and crimp the edges. Cut slits in the top to allow steam to escape.
6. Brush the crust with beaten egg for a golden finish. Bake for 25-30 minutes until the crust is golden brown and flaky.
7. Let it cool for a few minutes before serving. Enjoy your delicious Curried Chicken Pot Pie!

Vegetarian Mushroom Pot Pie

Vegetarian mushroom pot pie is a warm and hearty dish that’s perfect for any comfort food lover. With a flaky crust enveloping a rich filling of sautéed mushrooms, carrots, and peas, it’s both satisfying and flavorful. This recipe is easy to whip up, making it a great option for a cozy weeknight dinner.

The blend of umami from the mushrooms and the creaminess of the sauce creates a deliciously comforting flavor profile that everyone will enjoy. Plus, it’s a fantastic way to incorporate more veggies into your meals without sacrificing taste!

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 16 ounces mixed mushrooms, sliced
• 2 carrots, diced
• 1 cup frozen peas
• 1/4 cup all-purpose flour
• 2 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 package refrigerated pie crusts (2 crusts)
• 1 egg (for egg wash, optional)

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, cooking until softened.
3. Add mushrooms and carrots; sauté until mushrooms are browned. Stir in peas and cook for another minute.
4. Sprinkle flour over the mixture and stir well to coat. Slowly pour in vegetable broth, stirring until the sauce thickens. Add thyme, salt, and pepper. Remove from heat.
5. Roll out one pie crust and line a pie dish. Pour the mushroom filling into the crust.
6. Cover with the second pie crust, sealing the edges. Cut a few slits in the top for steam to escape. Brush with egg wash if desired.
7. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Let it cool slightly before serving.

Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie is the ultimate comfort food, combining tender chicken, hearty vegetables, and a creamy sauce all cooked to perfection. With minimal prep time, this dish is perfect for busy days when you want a home-cooked meal without the hassle. The rich flavors meld beautifully as it cooks, creating a warm and satisfying dish that everyone will love.

This recipe is not only simple but also allows you to customize it with your favorite veggies. The slow cooker does all the work, so you can set it and forget it while your kitchen fills with delightful aromas. Serve it with a flaky pastry crust or enjoy it as is for a cozy meal.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup diced carrots
• 1 cup frozen peas
• 1 cup diced potatoes
• 1 small onion, chopped
• 3 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream
• 1 cup biscuit mix
• 1/2 cup milk

Instructions

1. Prepare the Chicken: Place the chicken breasts in the slow cooker. Add the carrots, peas, potatoes, and onion.
2. Add the Broth and Seasonings: Pour in the chicken broth, thyme, garlic powder, salt, and pepper. Stir gently to combine.
3. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and vegetables are tender.
4. Shred the Chicken: Remove the chicken and shred it with two forks. Return it to the slow cooker.
5. Make the Creamy Base: Stir in the heavy cream. In a separate bowl, mix the biscuit mix and milk until smooth, then spoon dollops over the mixture in the slow cooker.
6. Finish Cooking: Cover and cook on high for an additional 30 minutes until the biscuits are cooked through.
7. Serve: Enjoy your hearty chicken pot pie warm, either straight from the slow cooker or plated with a side of your choice.