Kraft Foods Chicken Pot Pie Recipe: Flaky Crust and Creamy Filling

There’s nothing quite like a homemade chicken pot pie with its flaky golden crust and creamy savory filling. This version delivers the comfort of a classic, with tender chicken, hearty vegetables, and a rich, velvety sauce that ties it all together.

I’ve refined this recipe to ensure the crust stays perfectly crisp while the filling remains thick and flavorful. The key is a well-seasoned roux that creates a sauce robust enough to hold up to baking without turning watery.

The result is a dish that’s as satisfying to make as it is to eat—warm, filling, and full of nostalgic flavor. Each bite offers the ideal balance of textures, from the buttery crust to the creamy center.

Serve it fresh from the oven for the best experience. This is comfort food at its finest.

Ingredients for Kraft Foods Chicken Pot Pie

Classic ingredients for a nostalgic, comforting dish with flaky crust and creamy filling.

The chicken is the foundation—boneless, skinless breasts stay tender (thighs work too, just more fat to drain). For the crust, Pillsbury refrigerated pie crusts save time without sacrificing flakiness. The veggies should be fresh except the peas—frozen is fine (no need to thaw). I grab mine at Kroger or any standard grocery store. Look for bright orange carrots and crisp celery stalks.

No fresh thyme? Dried thyme at one-third the amount works just as well. Swap the peas for corn or green beans if that’s what you’ve got. For extra richness, half-and-half instead of whole milk. If avoiding dairy, unsweetened almond milk with a splash of oil mimics creaminess. The broth can be homemade or store-bought—just watch the sodium if using canned.

Assemble the pie right before baking for the best texture. Leftovers keep 3-4 days in the fridge (the crust softens but reheats well). Freeze unbaked pies for up to 2 months—just add 10 minutes to the baking time. Always let it rest 5 minutes before slicing (worth the wait).

Step-by-Step Instructions for Chicken Pot Pie

Master the technique for a creamy filling and flaky crust with these precise steps.

Step 1: Cook the Chicken and Vegetables

Heat a large skillet over medium-high heat. Add 1.5 lb Boneless Skinless Chicken Breasts (diced into bite-sized pieces) and cook for 5-6 minutes until no longer pink. I use a wooden spoon to break up any larger pieces for even cooking.

Transfer the chicken to a plate and set aside. In the same skillet, melt ¼ cup Unsalted Butter over medium heat. Add 1 whole Yellow Onion (finely diced), 2 whole Carrots (peeled and diced small), and 2 whole Celery Stalks (diced). Cook for 5-6 minutes until the vegetables are tender.

Step 2: Prepare the Creamy Filling

Stir in 3 cloves Garlic Cloves (minced) and cook for 30 seconds until fragrant. Sprinkle 0.5 cup All-Purpose Flour over the vegetables and stir to create a roux. Cook for 1-2 minutes to remove the raw flour taste.

Gradually whisk in 2 cups Chicken Broth and 1 cup Whole Milk, ensuring no lumps form. Stir in 1 cup Frozen Peas, 1 tsp Salt, 0.5 tsp Black Pepper, and 1 tsp Dried Thyme. Bring to a simmer and cook for 3-4 minutes until the filling thickens.

Return the cooked chicken to the skillet and stir to combine. Cook for another 2 minutes to heat through. Remove from heat and let the filling cool slightly—this prevents the crust from becoming soggy.

Step 3: Assemble the Pot Pie

Preheat your oven to 375°F. Roll out 2 sheets Refrigerated Pie Crusts slightly to fit a 9-inch pie dish. Place one sheet in the bottom of the dish, pressing it gently against the sides. Trim any excess dough hanging over the edge.

Pour the chicken and vegetable filling into the crust-lined dish. Top with the second sheet of pie crust, sealing the edges by crimping with a fork. Cut 4-5 slits in the top crust to allow steam to escape during baking.

Step 4: Bake Until Golden and Flaky

In a small bowl, whisk 1 whole Large Egg with 1 tablespoon water to create an egg wash. Brush the top crust evenly with the egg wash—this ensures a beautiful, golden-brown finish.

Bake for 35-40 minutes until the crust is golden brown and the filling is bubbly. If the edges begin to brown too quickly, cover them with strips of foil. Let the pot pie rest for 10 minutes before serving to allow the filling to set.

Wine and Beer Pairings for These Flavors

White Wine Pairings

A crisp Chardonnay with bright acidity cuts through the creamy filling beautifully. I love a California Kendall-Jackson Vintner’s Reserve—its citrus notes complement the thyme and chicken perfectly. Serve slightly chilled at 50-55°F. 🍷

Light Red Options

For red wine lovers, a light-bodied Pinot Noir from Oregon works wonderfully. The Eyrie Vineyards version has earthy notes that pair nicely with the vegetables. Avoid heavy tannins that would clash with the buttery crust.

Beer Recommendations

A crisp American Lager like Budweiser or Coors Banquet cleanses your palate between rich bites. The carbonation helps cut through the creaminess of the filling while complementing the savory flavors. 🍺

Craft Beer Choices

Try a Belgian-style Witbier such as Blue Moon—its citrus and coriander notes provide an interesting contrast. The slight sweetness balances the dish’s savory elements without overpowering them.

Non-Alcoholic Pairings

For a non-alcoholic option, sparkling apple cider offers the same palate-cleansing effect as beer. I particularly like Martinelli’s Gold—its effervescence and slight sweetness complement the pie’s richness.

Frequently Asked Questions