15 Creamy Chicken Pot Pie Recipes

Few dishes say comfort like chicken pot pie — tender chicken and veggies in creamy gravy under a golden crust. These 15 recipes cover the classic, plus skillet, slow cooker, and handheld twists for every occasion.

Flaky crust, creamy filling, happy family — that’s the pot pie promise.

1. Classic Creamy Chicken Pot Pie

Golden flaky crust over creamy chicken and vegetables — pure nostalgia.

Ingredients

• 1 lb chicken breast, cubed
• 3 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/3 cup flour
• 2 cups chicken broth
• 1 cup milk
• 1 cup frozen peas
• 1 tsp thyme
• 2 pie crusts (store-bought or homemade)

Instructions

1. Heat the oven to 400°F.
2. Sauté the onion, carrots, and celery in butter 6 minutes; add the chicken and cook through.
3. Sprinkle with flour and stir 1 minute; whisk in the broth and milk.
4. Simmer until thickened; stir in the peas and thyme; season with salt and pepper.
5. Line a pie dish with one crust, fill with the chicken mixture, and top with the second crust; crimp and vent.
6. Bake 35-40 minutes until deep golden; rest 10 minutes before slicing.

2. Skillet Chicken Pot Pie with Biscuits

One pan, fluffy biscuit topping — weeknight comfort without the fuss.

Ingredients

• 1 lb chicken breast, cubed
• 1 tbsp olive oil
• 1 onion, diced
• 2 cups frozen mixed vegetables
• 1 can (10 oz) cream of chicken soup
• 1/2 cup milk
• 1 tsp thyme
• 1 can refrigerated biscuits

Instructions

1. Heat the oven to 375°F.
2. Sauté the chicken in olive oil in an oven-safe skillet until cooked; remove.
3. Sauté the onion 4 minutes; add the vegetables, soup, milk, and thyme.
4. Return the chicken to the skillet and simmer 5 minutes.
5. Arrange the biscuits over the top.
6. Bake 18-20 minutes until the biscuits are golden and the filling bubbles.

3. Mini Chicken Pot Pies

Adorable muffin-tin pies with all the classic flavor in every bite.

Ingredients

• 2 cups cooked chicken, diced
• 1 cup frozen peas and carrots
• 1 can (10 oz) cream of chicken soup
• 1/2 tsp thyme
• Salt and pepper to taste
• 1 can refrigerated pie crusts

Instructions

1. Heat the oven to 375°F and grease a muffin tin.
2. Mix the chicken, vegetables, soup, thyme, salt, and pepper.
3. Cut the pie crusts into 12 rounds and press into the muffin cups.
4. Fill each with the chicken mixture.
5. Cut small tops from remaining crust, place over filling, and crimp.
6. Bake 20-22 minutes until golden; cool 5 minutes before removing.

4. Slow Cooker Chicken Pot Pie

Set it and forget it — the slow cooker does all the work.

Ingredients

• 1 1/2 lbs chicken breast
• 3 cups frozen mixed vegetables
• 1 onion, diced
• 2 cans (10 oz each) cream of chicken soup
• 1 cup chicken broth
• 1 tsp thyme
• 1 can refrigerated biscuits

Instructions

1. Add the chicken, vegetables, onion, soup, broth, and thyme to the slow cooker.
2. Cover and cook on LOW 6 hours or HIGH 3 hours.
3. Shred the chicken with two forks and stir.
4. Season with salt and pepper.
5. Bake the biscuits separately per package directions.
6. Serve the creamy chicken mixture over split biscuits.

5. Chicken Pot Pie Soup

All the creamy pot pie comfort in slurpable soup form.

Ingredients

• 1 lb chicken breast, cubed
• 1 tbsp butter
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 6 cups chicken broth
• 1 cup milk
• 1/3 cup flour
• 1 cup frozen peas
• 1 tsp thyme

Instructions

1. Sauté the chicken in butter until cooked; remove.
2. Sauté the onion, carrots, and celery 6 minutes.
3. Sprinkle with flour and stir 1 minute.
4. Whisk in the broth and milk; simmer until slightly thickened.
5. Add the chicken, peas, and thyme; simmer 8 minutes.
6. Serve with crusty bread or puff pastry crackers.

6. Puff Pastry Chicken Pot Pie

Shatteringly crisp puff pastry over a rich, savory filling.

Ingredients

• 1 lb chicken breast, cubed
• 1 sheet puff pastry, thawed
• 1 tbsp olive oil
• 1 onion, diced
• 2 cups frozen mixed vegetables
• 1 cup chicken gravy
• 1 tsp thyme
• 1 egg, beaten

Instructions

1. Heat the oven to 400°F.
2. Sauté the chicken in olive oil until cooked; remove.
3. Sauté the onion 4 minutes; add the vegetables, gravy, and thyme.
4. Return the chicken; simmer 3 minutes and transfer to a baking dish.
5. Lay the puff pastry over the top, trim, and brush with beaten egg.
6. Bake 20-25 minutes until puffed and golden.

7. Dairy-Free Coconut Chicken Pot Pie

Creamy without the cream — coconut milk makes it lusciously rich.

Ingredients

• 1 lb chicken breast, cubed
• 1 tbsp coconut oil
• 1 onion, diced
• 2 carrots, diced
• 1 can (13 oz) coconut milk
• 2 tbsp flour or arrowroot
• 1 cup frozen peas
• 1 tsp thyme
• 2 pie crusts (dairy-free)

Instructions

1. Heat the oven to 400°F.
2. Sauté the chicken in coconut oil until cooked; remove.
3. Sauté the onion and carrots 6 minutes.
4. Sprinkle with flour; whisk in the coconut milk until thickened.
5. Stir in the chicken, peas, and thyme.
6. Assemble in pie crusts and bake 35-40 minutes until golden.

8. Chicken Pot Pie with Cheddar Crust

A sharp cheddar crust takes the classic to a whole new level.

Ingredients

• 1 lb chicken breast, cubed
• 3 tbsp butter
• 1 onion, diced
• 2 cups frozen mixed vegetables
• 1/3 cup flour
• 2 cups chicken broth
• 1 cup milk
• 1 cup shredded sharp cheddar
• 2 pie crusts

Instructions

1. Heat the oven to 400°F.
2. Make the filling: sauté onion in butter, add flour, whisk in broth and milk until thick.
3. Stir in the chicken and vegetables; simmer 5 minutes.
4. Mix 1/2 cup cheddar into the top pie crust dough before rolling out.
5. Fill the bottom crust, top with the cheesy crust, crimp, and vent.
6. Sprinkle remaining cheddar on top; bake 35-40 minutes until golden.

9. Leftover Turkey Pot Pie

The best thing to happen to Thanksgiving leftovers.

Ingredients

• 3 cups cooked turkey, diced
• 3 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 1/3 cup flour
• 2 cups turkey or chicken broth
• 1 cup milk
• 1 cup frozen peas
• 2 pie crusts

Instructions

1. Heat the oven to 400°F.
2. Sauté the onion and carrots in butter 6 minutes.
3. Sprinkle with flour; whisk in the broth and milk until thickened.
4. Fold in the turkey and peas; season well.
5. Fill the pie crust, top with the second crust, crimp, and vent.
6. Bake 35-40 minutes until golden; rest 10 minutes.

10. Chicken Pot Pie Casserole

Deconstructed pot pie baked under a cheesy pizza-dough crust.

Ingredients

• 1 lb chicken breast, cubed
• 3 tbsp butter
• 1 onion, diced
• 2 cups frozen mixed vegetables
• 1/3 cup flour
• 2 cups chicken broth
• 1 cup milk
• 1 cup shredded mozzarella
• 1 tube refrigerated pizza dough

Instructions

1. Heat the oven to 375°F.
2. Make the creamy chicken filling in a skillet as with the classic.
3. Transfer to a 9×13-inch baking dish.
4. Unroll the pizza dough over the top and stretch to cover.
5. Sprinkle with mozzarella.
6. Bake 20-25 minutes until the crust is golden and the filling bubbles.

11. Instant Pot Chicken Pot Pie

Pressure-cooker fast with slow-simmered flavor.

Ingredients

• 1 1/2 lbs chicken breast
• 4 cups chicken broth
• 1 onion, quartered
• 2 carrots, chunked
• 1/3 cup flour
• 1 cup milk
• 2 cups frozen peas and carrots
• 1 tsp thyme

Instructions

1. Add the chicken, broth, onion, and carrots to the Instant Pot.
2. Pressure cook on HIGH 10 minutes; quick release.
3. Remove the chicken, shred it, and set the pot to Sauté.
4. Whisk the flour into the milk; stir into the pot until thickened.
5. Stir in the shredded chicken, peas and carrots, and thyme.
6. Serve over biscuits or with pie crust crackers.

12. Chicken & Dumpling Pot Pie Stew

Fluffy biscuit dumplings bobbing in creamy pot pie stew.

Ingredients

• 1 lb chicken thighs, cubed
• 2 tbsp butter
• 1 onion, diced
• 2 carrots, sliced
• 1/3 cup flour
• 4 cups chicken broth
• 1 cup milk
• 1 cup frozen peas
• 1 tube refrigerated biscuit dough, quartered

Instructions

1. Sauté the chicken in butter in a Dutch oven until browned; remove.
2. Sauté the onion and carrots 5 minutes.
3. Stir in the flour; whisk in the broth and milk.
4. Return the chicken; simmer 10 minutes.
5. Drop quartered biscuit dough on top; cover and simmer 12 minutes until dumplings are cooked through.
6. Sprinkle with parsley and serve.

13. Chicken Pot Pie Hand Pies

Flaky handheld pies stuffed with creamy chicken and veggies — perfect for lunchboxes.

Ingredients

• 2 pie crusts (store-bought or homemade)
• 2 cups diced cooked chicken
• 1 cup frozen mixed vegetables, thawed
• 1/2 cup cream of chicken soup
• 1/2 tsp thyme
• 1 egg, beaten
• Salt and pepper to taste

Instructions

1. Heat the oven to 400°F and line a baking sheet with parchment.
2. Mix the chicken, vegetables, soup, thyme, salt, and pepper.
3. Cut 4-inch rounds from the pie crusts and spoon filling onto half of each.
4. Fold over, crimp the edges with a fork, and brush with beaten egg.
5. Bake 18-22 minutes until deep golden; cool 5 minutes before serving.

14. Deconstructed Chicken Pot Pie Skillet

All the cozy creamy filling, topped with buttery biscuit croutons instead of a crust.

Ingredients

• 1 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/3 cup flour
• 2 cups chicken broth
• 1 cup milk
• 3 cups diced cooked chicken
• 1 cup frozen peas
• 4 buttermilk biscuits, baked and torn
• 1 tsp thyme

Instructions

1. Melt the butter in an oven-safe skillet and sauté the onion, carrots, and celery 6 minutes.
2. Stir in the flour and thyme; cook 1 minute.
3. Whisk in the broth and milk; simmer until thickened, about 5 minutes.
4. Fold in the chicken and peas; top with torn biscuit pieces.
5. Broil 2-3 minutes until the biscuit tops are golden.

15. Chicken Pot Pie Shepherd's Pie

Creamy chicken pot pie filling tucked under a fluffy mashed potato crust.

Ingredients

• 3 cups diced cooked chicken
• 2 cups frozen mixed vegetables, thawed
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup milk
• 1 tsp thyme
• 4 cups prepared mashed potatoes
• 1/2 cup shredded cheddar

Instructions

1. Heat the oven to 400°F and grease a 9×13-inch baking dish.
2. Mix the chicken, vegetables, soup, milk, and thyme; spread in the dish.
3. Dollop the mashed potatoes over the top and spread gently to cover.
4. Sprinkle with cheddar and bake 25 minutes until bubbly and golden on top.
5. Rest 10 minutes before scooping.