Kraft Chicken Pot Pie Recipe: Homemade Flaky Crust With Creamy Filling

This chicken pot pie delivers the comforting flavors of home cooking with a flaky, golden crust and rich, creamy filling. I developed this method to ensure every bite has the perfect balance of tender chicken, hearty vegetables, and velvety sauce.

The secret is in the crust—using cold ingredients and minimal handling creates those coveted flaky layers. The filling comes together quickly with a simple roux that thickens into a creamy base, holding the chicken and vegetables in perfect suspension.

What you get is a homemade dish that tastes like it came from a country kitchen. The top crust bakes to a perfect golden brown while the bottom stays crisp, never soggy.

Serve it hot from the oven for maximum comfort. Here’s how to make it.

Ingredients for Kraft Chicken Pot Pie

Flaky crust meets creamy filling with these homestyle ingredients for ultimate comfort.

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The butter needs to be cold—Land O’Lakes unsalted is my go-to. Don’t even think about using warm butter for the crust, or you’ll lose those flaky layers. For the chicken, boneless, skinless breasts stay tender in the filling. I grab mine at Costco for the best price per pound. Fresh thyme is worth it (look for bright green sprigs at the store), but dried works in a pinch.

No chicken broth? Vegetable broth plus a pinch of poultry seasoning gets you close. Want to skip the peas? Corn or green beans work just as well. For a richer filling, swap some of the milk for half-and-half. If you’re out of fresh garlic, garlic powder at half the amount works—just add it with the roux. The flour can be all-purpose or bread flour for extra crispness.

This pie is best the day it’s made, but leftovers keep 3-4 days in the fridge. Reheat in the oven to keep the crust crisp. Freeze unbaked pies for up to 3 months (wrap tightly in foil and plastic). Thaw overnight before baking.

Step-by-Step Instructions for Chicken Pot Pie

Easier than it looks—let’s create that flaky crust and creamy filling you’re craving.

Step 1: Make the Flaky Pie Crust

In a food processor, pulse 2 cups all-purpose flour and ½ tsp salt to combine. Add 1 cup cold unsalted butter (cubed) and pulse until the mixture resembles coarse crumbs with some pea-sized butter pieces visible—this creates the flaky layers.

With the processor running, drizzle in ½ cup ice water until the dough just comes together. Don’t overmix; the dough should look shaggy but hold when pinched. Turn onto a floured surface, divide into two equal portions, shape into discs, wrap in plastic, and refrigerate for 1 hour.

Step 2: Prepare the Creamy Chicken Filling

In a large skillet over medium heat, melt 2 tablespoons of the butter. Add 1.5 lb diced chicken breast and cook for 5-6 minutes until no longer pink. Remove and set aside.

In the same skillet, melt another 2 tablespoons butter and sauté 1 finely chopped yellow onion, 2 diced carrots, and 2 diced celery stalks for 5 minutes until softened. Add 2 minced garlic cloves and 1 tsp fresh thyme, cooking for 30 seconds until fragrant.

Step 3: Create the Velvety Sauce

Sprinkle ¼ cup all-purpose flour over the vegetables and stir for 1 minute to cook off the raw taste. Slowly pour in 1.5 cups chicken broth, ¾ cup whole milk, and ½ cup heavy cream, whisking constantly until smooth.

Bring to a simmer and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. Return the chicken to the skillet along with 1 cup thawed frozen peas, 1 tsp salt, and ½ tsp black pepper. Stir and cook for another 2 minutes.

Step 4: Assemble and Bake to Golden Perfection

Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, pressing gently. Pour the filling into the crust. Roll out the second dough disc and place it over the filling. Crimp the edges to seal, then cut several slits in the top crust to allow steam to escape.

Bake at 375°F for 40-45 minutes until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil. Let the pie rest for 10 minutes before serving to allow the filling to set.

Flavor Customization for This kraft chicken pot pie

Herb Variations

Swap the thyme for 1 tsp fresh rosemary or 1 tsp fresh sage—both pair beautifully with chicken. I love adding ½ tsp poultry seasoning for a classic comfort food twist. For a French touch, try 1 tbsp chopped tarragon. 🌿

Vegetable Swaps

Replace peas with 1 cup diced potatoes for heartier texture, or use 1 cup sliced mushrooms for umami depth. I often add ½ cup corn kernels for sweetness. For color, mix in ½ cup diced bell peppers.

Creamy Upgrades

Stir 2 oz cream cheese into the sauce for extra richness. For tang, add 1 tbsp Dijon mustard with the roux. I sometimes splash in ¼ cup dry white wine when sautéing the vegetables for depth. 💡

Spice It Up

Add ½ tsp smoked paprika or ¼ tsp cayenne for warmth. For a Cajun flair, mix in 1 tsp Tony Chachere’s seasoning. I like ½ tsp lemon zest to brighten the filling.

Crust Variations

Add ¼ cup grated Parmesan to the crust dough for extra flavor. For texture, sprinkle 1 tbsp cornmeal on the pie dish before adding the bottom crust. I brush the top with 1 egg yolk + 1 tbsp water for shine.

Protein Alternatives

Use 1.5 lb diced turkey breast for a lighter option. For seafood lovers, try 1.5 lb shrimp—just cook them in 3-4 minutes to avoid toughness. I’ve even used 1.5 lb diced ham for a quick version. 🍗

Frequently Asked Questions