10 Creamy Chicken Pot Pie Recipes That Feed a Crowd
Did you know that the classic chicken pot pie has been a beloved comfort food for generations, warming hearts and filling bellies? In this article, we’ll explore 10 creamy chicken pot pie recipes perfect for feeding a crowd, from hearty homestyle delights to gourmet celebrations. Get ready to discover mouthwatering variations that will turn any gathering into a culinary masterpiece!
Classic Comfort: Creamy Chicken Pot Pie for a Crowd
This Creamy Chicken Pot Pie for a Crowd stands out with its rich flavors of savory chicken, fresh vegetables, and a buttery, flaky crust that will make everyone feel at home.
Ingredients:
- 3 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas, frozen or fresh
- 1 cup corn, frozen or fresh
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1/2 cup celery, diced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 2 pie crusts, store-bought or homemade
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large skillet, melt 1/2 cup butter over medium heat and add 1 cup onion, 1 cup carrots, 1/2 cup celery, and 3 cloves garlic; sauté until softened, about 5-7 minutes.
3. Stir in 1/3 cup flour, mixing well to coat the vegetables.
4. Gradually add 1 cup chicken broth and 1 cup heavy cream, stirring frequently until the mixture thickens.
5. Add the shredded chicken, 1 cup peas, 1 cup corn, thyme, rosemary, black pepper, and salt; mix until well combined.
6. Place one pie crust in a 9-inch pie dish and fill with the chicken mixture.
7. Cover with the second pie crust, crimping the edges to seal; make small slits in the top for steam to escape.
8. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
9. Remove from oven and let cool for at least 10 minutes before slicing and serving.
Tips:
- For a richer flavor, consider adding a splash of white wine to the filling.
- Feel free to customize the vegetables based on your preferences or seasonal availability.
- This dish is great for making ahead; prepare the filling and crust separately and assemble just before baking.
- Serve with a side salad for a complete meal that your guests will love.
Hearty Homestyle Chicken Pot Pie Delight
This Hearty Homestyle Chicken Pot Pie Delight boasts a creamy filling and flaky crust, making it a comforting classic that appeals to both family and friends.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1/2 cup onions, chopped
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 tablespoon olive oil
- 2 refrigerated pie crusts
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a skillet, heat the olive oil over medium heat and cook the chicken breasts until golden brown, about 5-7 minutes per side. Remove and chop into bite-sized pieces.
3. In the same skillet, add the onions, carrots, celery, and cook until soft, about 5 minutes.
4. Stir in the flour and cook for another minute. Slowly add the chicken broth and milk while stirring continuously to avoid lumps.
5. Mix in the cooked chicken, peas, salt, pepper, garlic powder, and thyme. Let the mixture simmer for about 5 minutes until thickened.
6. Pour the chicken mixture into a pie dish lined with one pie crust. Place the second crust over the filling, seal the edges, and cut slits for steam to escape.
7. Bake in the preheated oven for 30 minutes or until the crust is golden brown.
8. Let it cool for a few minutes before serving.
Tips:
- For added flavor, use rotisserie chicken instead of fresh.
- You can customize the vegetables based on your preferences or seasonal availability.
- Ensure the filling is thick to prevent a soggy bottom crust.
Savory Creamy Chicken Pot Pie Extravaganza
This Savory Creamy Chicken Pot Pie Extravaganza is special for its rich blend of tender chicken, fresh vegetables, and a luscious creamy sauce, all encased in a flaky, golden pastry crust.
Ingredients:
- 2 cups cooked chicken, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onion, diced
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pie crusts (store-bought or homemade)
- 1 egg (for egg wash)
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large skillet, sauté the onion and carrots over medium heat until soft, about 5 minutes.
3. Add the diced potatoes and peas, cooking for an additional 5 minutes.
4. Sprinkle the flour over the vegetables, stirring to combine for about 1 minute.
5. Gradually pour in the chicken broth and heavy cream, stirring frequently until the mixture thickens.
6. Stir in the cooked chicken, garlic powder, thyme, salt, and black pepper, mixing well.
7. Roll out one pie crust and place it in a 9-inch pie dish.
8. Pour the creamy chicken mixture into the crust.
9. Cover with the second pie crust, sealing the edges. Cut a few slits in the top to allow steam to escape.
10. Brush the top crust with beaten egg for a golden finish.
11. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
12. Allow to cool for 10 minutes before slicing and serving.
Tips:
- For extra flavor, add fresh herbs like parsley or rosemary to the filling.
- Consider using rotisserie chicken to save time on cooking the chicken.
- Letting the pot pie cool slightly helps the filling set, making it easier to slice.
- You can make the filling ahead of time and assemble the pie just before baking.
Crowd-Pleasing Creamy Chicken & Veggie Pot Pie
This Crowd-Pleasing Creamy Chicken & Veggie Pot Pie is special for its rich flavors and comforting blend of tender chicken and fresh vegetables, all enveloped in a flaky crust.
Ingredients:
- 1 pound cooked chicken, shredded
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup diced potatoes
- 1/2 cup chopped onions
- 3 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pie crusts
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large skillet, melt the butter over medium heat and sauté the onions and garlic until fragrant.
3. Stir in the flour and cook for 1 minute to create a roux.
4. Gradually add the chicken broth and heavy cream, stirring constantly until the mixture thickens.
5. Add the shredded chicken, peas, carrots, potatoes, thyme, salt, and pepper; stir until well combined.
6. Remove the skillet from the heat and let the mixture cool slightly.
7. Roll out one pie crust in a pie dish and pour the chicken and veggie mixture into the crust.
8. Cover with the second pie crust, seal the edges, and cut slits in the top to allow steam to escape.
9. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
10. Let cool for a few minutes before serving.
Tips:
- Feel free to add your favorite vegetables like corn or bell peppers for added flavor.
- To make it easier, you can use a store-bought rotisserie chicken.
- If you want a golden crust, brush the top with an egg wash before baking.
Rustic Creamy Chicken Pot Pie Feast
This Rustic Creamy Chicken Pot Pie Feast combines savory chicken, crisp vegetables, and a rich creamy sauce wrapped in a flaky crust, making it the perfect comfort food for any occasion.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1 cup celery, diced
- 1/2 cup onion, chopped
- 3 tbsp butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 refrigerated pie crust
- 1 egg, beaten (for egg wash)
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large pot, cook the chicken breasts in boiling water until fully cooked, about 15 minutes. Remove and shred.
3. In the same pot, melt the butter over medium heat, then add the onion, carrots, celery, and potatoes. Sauté for about 5 minutes until softened.
4. Stir in the flour and cook for another 2 minutes, then gradually whisk in the chicken broth and heavy cream.
5. Add the shredded chicken, thyme, salt, and pepper; simmer for 5 minutes until the sauce thickens. Stir in the peas.
6. Pour the creamy chicken mixture into a pie dish and cover with the pie crust, sealing the edges. Cut slits in the crust to allow steam to escape.
7. Brush the top of the crust with the beaten egg.
8. Bake in the preheated oven for 30 minutes or until the crust is golden brown. Let it cool slightly before serving.
Tips:
- For a twist, add some diced mushrooms to the vegetables.
- You can use leftover cooked chicken to save time.
- Pair with a side salad for a complete meal.
Luscious Layered Chicken Pot Pie for Family Gatherings
This Luscious Layered Chicken Pot Pie, bursting with savory chicken, fresh vegetables, and a rich creamy sauce, is the perfect centerpiece for family gatherings.
Ingredients:
- 4 cups cooked chicken, shredded
- 2 cups frozen mixed vegetables
- 1 cup diced potatoes
- 1/2 cup onion, chopped
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 pie crusts (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large skillet, melt the butter over medium heat and sauté the onions until translucent.
3. Stir in the flour and cook for 1-2 minutes to form a roux.
4. Gradually add the chicken broth and milk, whisking constantly until the mixture thickens.
5. Add the shredded chicken, mixed vegetables, diced potatoes, garlic powder, thyme, salt, and pepper. Stir until well combined.
6. Roll out one pie crust and place it in a 9-inch pie dish. Pour the chicken mixture into the crust.
7. Cover with the second pie crust and seal the edges, making small slits on the top for steam to escape.
8. Brush the top crust with the beaten egg to give it a golden finish.
9. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
10. Allow to cool for 10 minutes before slicing and serving.
Tips:
- For added flavor, consider mixing in some herbs like rosemary or parsley.
- Feel free to customize the vegetables based on your family’s preferences.
- Make the filling ahead of time and assemble the pie just before baking.
Creamy Chicken Pot Pie Bake-Off
This Creamy Chicken Pot Pie Bake-Off features a rich, savory filling paired with a flaky crust, making it the ultimate comfort food treat.
Ingredients:
- 2 cups cooked chicken, chopped
- 1 cup carrots, diced
- 1 cup peas, frozen
- 1 cup celery, diced
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon thyme
- 1 pie crust (store-bought or homemade)
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large skillet, melt the 1/3 cup of butter over medium heat.
3. Add the chopped onions, carrots, celery, and cook until soft, about 5 minutes.
4. Stir in the 1/3 cup of flour, salt, pepper, garlic powder, and thyme, cooking for another minute.
5. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens, about 5 minutes.
6. Fold in the cooked chicken and peas, and remove from heat.
7. Pour the chicken mixture into a pie dish and cover with the pie crust, sealing the edges.
8. Cut a few slits in the top crust to allow steam to escape.
9. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
10. Let it cool for a few minutes before serving.
Tips:
- Use leftover rotisserie chicken for quicker preparation.
- Feel free to swap in your favorite veggies such as corn or green beans.
- Make it ahead and freeze before baking for a quick weeknight meal.
Ultimate Creamy Chicken Pot Pie Party Dish
This Ultimate Creamy Chicken Pot Pie Party Dish is a crowd-pleaser with its rich, savory flavors and a buttery, flaky crust that will have everyone coming back for seconds.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1 cup diced potatoes
- 1/2 cup celery, diced
- 1/2 cup onion, chopped
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup butter
- 1 refrigerated pie crust (or homemade)
- 1 egg, beaten (for egg wash)
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 65 minutes
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large skillet, melt the 1/4 cup of butter over medium heat, then add the chopped onion and celery, cooking until soft.
3. Stir in the flour and cook for about 1 minute, stirring constantly to create a roux.
4. Gradually add the chicken broth and heavy cream, stirring until the mixture is thickened and bubbly.
5. Add the shredded chicken, peas and carrots, diced potatoes, thyme, salt, and pepper. Mix well and remove from heat.
6. Roll out the pie crust and place it in a 9-inch pie dish, filling it with the chicken mixture.
7. Cover with another layer of pie crust, sealing the edges and cutting slits in the top to allow steam to escape.
8. Brush the top with the beaten egg for a golden finish.
9. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
10. Allow to cool for 10 minutes before serving.
Tips:
- For extra flavor, consider adding garlic or a splash of white wine to the filling.
- If using fresh vegetables, pre-cook them slightly to ensure they are tender.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat in the oven for best results.
Dreamy Creamy Chicken Pot Pie for Large Groups
This Dreamy Creamy Chicken Pot Pie is a crowd-pleasing dish brimming with savory flavors and a comforting creamy filling that will warm your heart.
Ingredients:
- 4 cups cooked chicken, diced
- 3 cups mixed vegetables (peas, carrots, corn)
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 packages (14 oz each) pie crusts (or homemade)
- 1 egg, beaten (for egg wash)
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large pot, melt the butter over medium heat. Add the chopped onion and celery, cooking until softened, about 5 minutes.
3. Stir in the flour and cook for 2 minutes, continuously stirring.
4. Gradually whisk in the chicken broth, followed by the heavy cream. Cook until the mixture thickens, about 5-7 minutes.
5. Add the cooked chicken, mixed vegetables, thyme, garlic powder, salt, and black pepper. Stir well to combine.
6. Roll out the pie crusts and fit one into a large deep-dish pie plate. Pour the chicken mixture into the crust.
7. Cover with the second pie crust, sealing the edges by crimping them together. Cut slits in the top crust to allow steam to escape.
8. Brush the top crust with the beaten egg for a golden finish.
9. Bake for 30-35 minutes, or until the crust is golden brown. Let cool for 10 minutes before serving.
Tips:
- For an even creamier filling, add a splash of white wine to the broth mixture.
- You can use leftover rotisserie chicken to save time on preparation.
- Feel free to customize the mixed vegetables based on your preferences or seasonal availability.
Gourmet Creamy Chicken Pot Pie Celebration
This Gourmet Creamy Chicken Pot Pie Celebration brings together rich flavors of tender chicken, savory vegetables, and a creamy sauce enveloped in a flaky crust that makes every bite a delight.
Ingredients:
- 1 lb chicken breast, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, cubed
- 1/2 cup onion, chopped
- 3 tablespoons olive oil
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large skillet, heat the olive oil over medium heat and sauté the onions until translucent.
3. Add the diced chicken and cook until browned, about 5-7 minutes.
4. Stir in the carrots, peas, and potatoes, cooking for an additional 5 minutes.
5. Sprinkle the flour over the mixture and stir to combine, cooking for 1 minute.
6. Slowly add the chicken broth and heavy cream, stirring constantly until the sauce thickens.
7. Add garlic powder, thyme, salt, and pepper; mix well and remove from heat.
8. Roll out one pie crust into a pie dish, pouring the chicken mixture over it.
9. Cover with the second pie crust, sealing the edges and cutting slits for steam.
10. Brush the top crust with beaten egg for a golden finish.
11. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
12. Allow to cool for a few minutes before serving.
Tips:
- For a richer flavor, consider adding a splash of white wine to the sauce before thickening.
- Feel free to incorporate other vegetables such as corn or celery for added texture and taste.
- To make ahead, prepare the filling and crusts separately, refrigerating until ready to bake.