The Best Classic Chicken Pot Pie Recipe – Homemade chicken pot pie with flaky pie crust and creamy chicken pot pie filling. Classic comfort food!
This chicken pot pie recipe is loaded with flavor. It’s got flaky pie crust and a buttery creamy chicken pot pie filling with chicken breast, a mix of fresh and frozen vegetables, and a mix of dried and fresh herbs.
I initially wanted to make an easy chicken pot pie. So, I started out using refrigerated pie dough, all frozen vegetables, and all dried herbs. That was easy, but it really needed some bright fresh flavors.
So, instead of making the easiest recipe, I decided to make the BEST chicken pot pie recipe.
Using fresh vegetables and some fresh herbs in the filling gives this pot pie so much flavor that it’s ok to take a short-cut with the crust and use a pre-made refrigerated pie crust.
Of course, if you have the time to make your own homemade pie crust, that would be amazing too.
How to make chicken pot pie:
- Melt butter in a large skillet.
- Add chicken, carrots, celery, and onion.
- Add salt, garlic powder, dried thyme, and pepper.
- Cook for 8-10 minutes.
- Stir in flour.
- Stir in cream until smooth.
- Stir in chicken broth until smooth.
- Cook until bubbling and thick.
- Add peas and parsley to the filling.
- Cool.
- Fit the bottom pie crust into a pie plate.
- Spoon the creamy filling into the bottom crust.
- Place the top crust over the filling.
- Seal the edges of the crust and cut slits in the top crust.
- Place the pie on a baking sheet (I line mine with aluminum foil in case the filling bubbles over).
- Bake.
- Cool before slicing.
Try These Other Great Comfort Food Recipes.
- My Crock Pot Beef Stroganoff
- My Best Meatloaf Recipe
- My Cabbage Roll Soup
- Cheesy Chicken and Rice from A Mindfull Mom
- Easy Creamy Herb Chicken from Cafe Delites
Watch The Step By Step Recipe Video Below.
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The Best Classic Chicken Pot Pie Recipe
Video
Ingredients
- 4 tablespoons unsalted butter
- 1 lb. boneless skinless chicken breast -cut into small bite size pieces
- 1 cup sliced carrots
- 1/2 cup sliced celery
- 1/2 cup chopped yellow onion
- 1 1/4 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 1 cup chicken broth
- 1/2 cup frozen peas
- 2 tablespoons minced fresh flat-leaf parsley
- 2 (1 top and 1 bottom) unbaked pie crusts (could use pre-made refrigerated - 1 box)
Instructions
- Make sure there is an oven rack on the bottom rack of the oven. Preheat oven to 425 degrees F.
- Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper. Cook for 8-10 minutes, until the chicken is cooked through, stirring often.
- Add the flour. Stir well, until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bubbling and thick, stirring often, 3-4 minutes.
- Remove from the heat. Stir in the peas and flat leaf parsley. Let this cool for 15-30 minutes before filling the pie.*
- Fit one pie crust into a 9-inch pie plate. Spoon the cooled filling into the pie crust. Top with the second pie crust. Seal the edges of the pie crust together. Cut 3-4 slits in the top crust to allow steam to escape.
- Place the filled pie plate on a baking sheet. Bake for 30 minutes on the bottom rack of the oven.
- Cool for 15-30 minutes before slicing and serving.**
Notes
Nutrition
Check out all of my great chicken recipes.
I just made it with Turkey, we will see tonight how it turns out
My husband and son love this recipe!! Thanks!!
Knocked it out of the park. Many thanks. We added fresh herbs (basil, parsley, thyme) from the garden, a little turmeric and a handful of shitake mushroooms. None of our puppies wanted to leave the kitchen when the aromas hit . . . 🙂 Headed over to enjoy this with our 104 years young grandmother. Paired with an arugula, pecan, apple salad . . . raw honey, balsamic, olive oil dressing. Yes!!!!!!!!!!!!
Made this with the leftover dark meat from our Thanksgiving turkey. Was very delicious! The thyme is a nice addition to the sauce. I will definitely use this recipe again.
This recipe may not be *the*easiest, but it was still quite easy and oh so delicious! I made it according to the instructions exactly, and got rave reviews from my husband, kids and parents!
Can I freeze this uncooked? Has anyone used turkey?
Made this tonight. So so good. I’m not a big fan of pot pies but sure did eat a lot of this. It was so good. So easy. My favorite so far!!
Definitely a keeper! Very Delicious, whole family really enjoyed it. Can’t wait to make it for a pot luck dinner to share with everyone.
Very tasty!
Excellent. I used a puff pastry sheet on top because it was easier for me today. The mixture was so good. Thank you for sharing this recipe with us.
When you used the puff pastry, was the oven temp and cook time different? I’d love to try!
Used cubed boneless, skinless chicken thighs. Added cubed potato & substituted fat free half & half for the heavy cream. Yummy! Thank you for a wonderful recipe!
This is a very good recipe for an old time favorite..its a keeper!
Wonderful recipe. Tasted absolutely amazing.
Absolutely delicious comfort food! Highly recommend the recipe. Cannot begin to be in any way a comparison to the prepared ones in frozen food section… and easy to make after you’ve done it a few times.
My wife a picky eater she loved you chicken pot pie
This looks like the best recipe for the weather right now. Cant wait to try this out. Thanks for sharing 🙂
I agree, the easiest is NOT always the best. This my friend hits it out of the park! Yum
Chicken pot pie is the ultimate comfort food. This is one of my favorite recipes!! SOOOO good!
This looks like comfort food at its best!
A true classic with the most deliciously flaky crust! Definitely one the whole family enjoyed!
Chicken pot pie is one of my favorite comfort food dishes!