Two layers of flaky pie crust hold a delicious filling loaded with chicken and vegetables. This creamy chicken pot pie is a perfect comfort food meal and is a perfect way to use up some leftover chicken or turkey.
The filling of this fabulously easy chicken pot pie recipe is perfectly savory and loaded with flavor and texture. Chunks of chicken, bits of potato and lots of veggies in a perfect sauce all between two layers of buttery pie crust.
It is one of our absolute favorites because it is an all in one meal that is filling and delicious. If your family and friends are anything like ours, they will start requesting it again after the first bite!
If the only pot pies you have ever had come in a little red box… just wait… your mind is going to be blown if you try this one.
We had those pot pies as kids sometimes too. A few chunks of meat and veggies floating in a crust full of gravy.
The best part was getting to carve our initials in the frozen crust of the pot pie that was ours before it went into the oven. That way we could be sure we were getting the right one when it came out!
This is something completely different. It is plumb full of veggies, chicken and potatoes. There is a creamy sauce with notes of garlic and thyme that covers it all, making it warm and delicious and flavorful.
It is classic cozy comfort food at it’s finest. Eating mixed vegetables is a lot more palatable when they are covered in a sour cream and cream of chicken sauce with just enough garlic and herbs.
What a great way to use up leftover chicken or turkey. It is like a warm hug on a cold day!
We often eat it on its own as a full meal, but it would be great with a side salad or a roasted veggie. You could roast some squash or brussels sprouts while the pie cooks.
Make Ahead Instructions
This is great as a make ahead meal. Just assemble up to the point where you brush it with milk. Cover it with plastic wrap and put it in the refrigerator until dinner time.
Place it on the counter and let it start coming to room temperature as you preheat the oven. Brush with milk and add 5-10 minutes to the bake time to make sure it is cooked through.
You may want to keep an eye on the crust to make sure it doesn’t over brown. If it starts looking too dark, cover with foil or a pie shield.
I often use store bought pie crusts to make this easy. If you want to make your own, check out my collection of pie crust recipes. The extra flaky pie crust recipe and lard pie crust recipe are both great options for this pot pie.
Storage
Wrap leftover chicken pot pie in plastic wrap, or aluminum foil or place it in an airtight container in the refrigerator. It can be refrigerated for up to 5 days. For longer storage, freeze the pot pie for up to three months.
MiMi’s Creamy Chicken Pot Pie
Ingredients
- pastry for 2 pie crusts
- 2 10.5 oz. cans cream of chicken soup (or 1 recipe homemade cream of chicken soup)
- 1 cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- 12-16 oz frozen mixed vegetables thawed
- 3 cups cooked chicken cubed
- 2 or 3 potatoes cooked and diced
- 1 Tablespoon milk
Instructions
- Preheat oven to 375° F
- In a large bowl, stir together 1 cup sour cream, 2 10.5 oz. cans cream of chicken soup, ½ teaspoon garlic powder, ½ teaspoon dried thyme, and ½ teaspoon onion powder.
- Add 12-16 oz frozen mixed vegetables, 3 cups cooked chicken, and 2 or 3 potatoes. Stir to coat.
- Place a pie crust in the bottom of a 9″ deep dish pie plate.
- Spoon chicken mixture into crust and top with second pie crust. Flute edges and cut vents in the top crust.
- Brush the top crust with 1 Tablespoon milk.
- Bake pie for 45-50 minutes or until top is golden and filling is bubbling. Allow to rest for 10-15 minutes before slicing and serving.
Notes
- This is great as a make ahead meal. Just assemble up to the point where you brush it with milk. Cover it with plastic wrap and put it in the refrigerator until dinner time.
- Place it on the counter and let it start coming to room temperature as you preheat the oven. Brush with milk and add 5-10 minutes to the bake time to make sure it is cooked through. You may want to keep an eye on the crust to make sure it doesn’t over brown. If it starts looking too dark, cover with foil or a pie shield.
- You can use homemade pie crust or store bought. Just make sure there is enough dough for a double crust.
Video
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I’ve been making chicken pot pies for about 4 months now, trying to find the ‘perfect’ one. So your recipe was my 5th version to try. I put your recipe off because I felt it would be like eating the cream of chicken soup right out of the can. Ick! I was getting tired of failures, so I tried yours as a last ditch effort. Very good! I’m so surprised! And my search is over. Thanks so much for sharing. Next time, I may try some poultry seasoning instead of the thyme, but I did love it as is.
I am so glad you gave it a try and liked it!
I love pot pie!
We do too!