Name: The BEST Creamy Chicken Pot Pie
Brand: sprinklesomesugar.com
SKU: sprinklesomesugar-com-2
Availability: OnlineOnly

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The BEST Creamy Chicken Pot Pie

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The BEST Creamy Chicken Pot Pie recipe features a velvety and creamy chicken pot pie filling that is perfectly seasoned with all the usual suspects like chicken, carrots, celery, peas and onion all encapsulated in a delicious, buttery and flaky pie crust!
If you've been searching for the perfect chicken pot pie recipe, look no further! This chicken pot pie recipe is absolutely LOADED with amazing flavor and has the best texture. It is true COMFORT food at it's finest. Have you ever had a pot pie that has a greasy filling or even worse, is dry?! Have no fearrrrr, because this recipe is not that. What you get is the creamiest, most flavorful, rich gravy that is packed with chicken and veggies. This is my husbands favorite meal for a reason!
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Chicken Pot Pie uses simple ingredients you probably already have on hand or can get easily.
Shred chicken and sed aside.
Cook vegetables. In a large and deep skillet (you will be making the filling in here so you want it t be deep enough to hold it all!), sautée onion, carrots and celery in butter until softened. Add minced garlic last and cook until fragrant.
Start gravy.&nbsp;Whisk in the flour, thyme, salt and pepper until fully combined.
5. Add liquids.&nbsp;Add a little bit of the chicken broth and whisk very well to break up all of the lumps from the flour. Add the rest of the chicken broth, heavy cream and milk. Whisk until combined.
6. Simmer.&nbsp;Simmer your gravy on low heat for 10-15 minutes. You want a very thick gravy.
7. Add the rest of filling ingredients.&nbsp;Stir in the cooked chicken and frozen peas to the finished gravy. 
8. Prepare pie crust. Add pie crust to the bottom of your greased pie plate. Fill the crust with the filling, then add the second crust on top. Pinch and seal the edges, then brush the top of the pie with the egg. With a small and sharp knife, cut a few slits in the top so it can vent while cooking.
9. Bake. Place a baking sheet on the rack under where you are placing the pot pie to ensure I will not drip into your oven. There is almost always a little bit that bubbles over. Bake pie for 30-35 minutes or until golden brown.
10. Dig in!&nbsp;When ready, allow it to cool for 10 minutes before cutting into it to allow the filling to settle a bit. Enjoy!
You can store your chicken pot pie in an airtight container in the fridge for 3-5 days. To reheat, I recommend putting it in the oven for 10-15 minutes or until heated through for a nice, crispy crust. You can also just pop it in the microwave for convenience but the crust will be a little soggy. BUT, still delicious either way.
Yes, this is the best recipe to freeze! You can freeze it baked AND unbaked. 
For unbaked, prepare the pot pie up until you're ready to bake it. Wrap your pie in the pie plate in 2 layers of plastic wrap and one layer of foil. 
For baked, prepare and bake pot pie as directed in the recipe. Allow to cool completely and wrap it the same as mentioned above. Both ways can be frozen for up to 3 months. Thaw both ways in the refrigerator overnight and either bake as directed in the recipe OR reheat baked pie.
Please leave a ⭐️ review&nbsp;below and&nbsp;tag @sprinkle_some_sugar&nbsp;on&nbsp;Instagram! 
    
The BEST Creamy Chicken Pot Pie recipe features a velvety and creamy chicken pot pie filling that is perfectly seasoned with all the usual suspects like chicken, carrots, celery, peas and onion all encapsulated in a delicious, buttery and flaky pie crust!
	
    	
		
Course Main Course
Cuisine American
    
    
        
		
Servings 6 servings
Calories 399 kcal
    
* You can either shred a rotisserie chicken bought from the grocery store or boil 3 chicken breasts OR thighs and shred. 3 cups of shredded cooked chicken is needed for this recipe.
How to store: You can store your chicken pot pie in an airtight container in the fridge for 3-5 days.
How to reheat: To reheat, I recommend putting it in the oven for 10-15 minutes or until heated through for a nice, crispy crust. You can also just pop it in the microwave for convenience but the crust will be a little soggy. BUT, still delicious either way.
Freezing instructions: You can freeze it baked AND unbaked. For unbaked, prepare the pot pie up until you're ready to bake it. Wrap your pie in the pie plate in 2 layers of plastic wrap and one layer of foil. For baked, prepare and bake pot pie as directed in the recipe. Allow to cool completely and wrap it the same as mentioned above. Both ways can be frozen for up to 3 months. Thaw both ways in the refrigerator overnight and either bake as directed in the recipe OR reheat baked pie.
Calories: 399kcalCarbohydrates: 17gProtein: 31gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 160mgSodium: 1143mgPotassium: 768mgFiber: 2gSugar: 8gVitamin A: 6093IUVitamin C: 11mgCalcium: 165mgIron: 2mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
 Tried this recipe?Let us know how it was! Leave a comment below &amp; tag @sprinkle_some_sugar on instagram!

The BEST Creamy Chicken Pot Pie recipe features a velvety and creamy chicken pot pie filling that is perfectly seasoned with all the usual suspects like chicken, carrots, celery, peas and onion all encapsulated in a delicious, buttery and flaky pie crust!
If you've been searching for the perfect chicken pot pie recipe, look no further! This chicken pot pie recipe is absolutely LOADED with amazing flavor and has the best texture. It is true COMFORT food at it's finest. Have you ever had a pot pie that has a greasy filling or even worse, is dry?! Have no fearrrrr, because this recipe is not...

The BEST Creamy Chicken Pot Pie

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