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Close-up of creamy chicken pot pie filling with peas, carrots, and golden flaky crust on a plate.

Quick and Easy Chicken Pot Pie with Creamy Filling Recipe

This Quick and Easy Chicken Pot Pie with Creamy Filling is the perfect comfort food for a family of four. It’s made with tender chicken, mixed vegetables, and a rich, creamy sauce—all baked in a golden, flaky crust. Using simple ingredients and step-by-step instructions, you can have a warm, hearty meal ready in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Rest Time 10 minutes
Total Time 1 hour
Servings: 4
Course: dinner, lunch
Cuisine: American
Calories: 550
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken shredded or chopped, rotisserie works great
  • 1 cup frozen mixed vegetables peas, carrots, corn
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme optional
  • 1 3/4 cups milk or half-and-half for creamier texture
  • 1 package 2 crusts refrigerated pie crusts (or use homemade)
  • 1 egg beaten, for egg wash

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Make the filling: In a large saucepan, melt butter over medium heat. Add flour, salt, pepper, and thyme. Whisk until smooth.
  3. Add milk slowly, stirring constantly. Cook until thick and creamy (about 3–4 minutes).
  4. Stir in chicken and frozen vegetables. Mix well and remove from heat.
  5. Prepare the crust: Line a 9-inch pie dish with one crust. Pour in the filling. Cover with the second crust. Seal and crimp the edges. Cut 3–4 slits in the top to vent steam.
  6. Brush with egg wash for a golden top.
  7. Bake for 30–35 minutes or until crust is golden and filling is bubbling.
  8. Cool for 10 minutes before serving.