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.
Find more of my recipes on TikTok
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.
This is a wonderful recipe. The crust is perfect and the sauce is silky. We love this dinner!
Want to try this recipe but Don’t have creme or whole milk
Will 2% do and can I put a few cherry tomatoes in for vegetables ?
Very easy to make and my kids love it! I double the recipe and then I bake one and freeze one. When I’m ready, I simply thaw the pie and cook as directed.
My Family LOVES this recipe. I usually make 2 or 3 batches at once and freeze it after I get it thickened. That way, when we have a busy day planned, I just defrost it, put it in the shell and bake.
This is truly the best tasting pot pie recipe ever! I followed the original recipe almost exactly except I used a single layer of puff pastry on top. My husband loved it. Next time I will try the double crust version. So yummy.
Very simple and easy to make and actually much better than some of the more intricate recipes I’ve used. I will be using this recipe in the future! The only tweek i made, was that i omitted the thyme because my husband personally doesn’t like the spice. 🙂
My Mom and I were making chicken pot pie tender chicken and vegetables. It is the first favorite all confort food. I prep the oven and put on 350 degrees and add the seasoning to the all range chicken breast. sometimes my aunt friend in Harlingen Texas and I were making old fashioned lemonade for the picnic to my mom and other 3 sister and my friend Aunt Luz and so liked chicken pot pie
I have always loved chicken pot pie but never thought of making it. I followed this recipe pretty much exactly and it turned out just like the picture! My son had 3 serving and my husband 2. My husband was so impressed that he said to add this dish to our list of standard dinner recipes. It was a quick make!
Just made this for Valentine’s DayDinner with my wife and it is amazing thank you for this.. the flavors are wonderful.
If the filling has been in the refrigerator does the pie need additional cooking time?
Excellent! Made this for my husband. Absolute best. Don’t look for any other recipe. I added rosemary because I love it. Cooked in cast iron and added a top crust. Please tell us how to freeze…bake first or not. I want to give one to my father-in -law and want it to be impressive. Should he bake or should I? He will get a double crust
I love this recipe! The only slight modifications I made were to use white and dark meat boneless skinless chicken instead of only white, and to use half-n-half instead of heavy cream. The seasoning blend and ratio were perfect – I was a little skeptical about the amount of salt, but I went for it and had no regret! Not too salty at all! I definitely recommend this recipe! Thank you !
Ths chicken pot pie is awesome 😃😃
Absolutely great! Made with store bought crust and used what I had for veggies. My husband said it was the best he has ever had. Highly recommended!!
So I have heard that some people pre-bake the bottom crust before pouring in the filling. Did you with this recipe?
Snow day today….. wanted a vegetarian night and needed to “shop” my refrigerator so I did not have to go out on icy roads. Also, wanted fast so I could work on a home project. Fortunately I already had ready made pie crust. I used spinach, carrots, mushrooms, onion, celery and frozen peas. So I altered the ingredients but your recipe was a great base! Will definitely make again using your ingredients.
Served it with leftover Mediterranean orzo salad from the night before and because my beau is a big eater, I made a simple green salad. In his pre law school life, he had professional culinary training so he is a major foodie! He was impressed with my creativity.
You can also substitute Morningstar veggie chicken strips and Swanson vegetable broth to make it vegetarian. Our family loves this!
Easy and perfect every time.
Will this make 2 pies? I see ingredient list says two pie crusts so I am hoping it will make two?
It won’t 🙁 two pie crusts- one for top one for bottom. 🙂
No. A pack of pie crusts come with “2” pieces of dough which could easily be misunderstood as 2 full pies. It has the crust and the lid
No it will not make two. The recipe makes it very clear that the two pie crusts are to be used in ONE pie. A bottom crust and a top crust. You will have to double the recipe if you want two pies.
You don’t need a bottom crust and the recipe turns out great!!
awesome. Thats what I am doing tonight. no bottom crust but adding potatoes. For some odd reason. Potatoes and pot pie are amazing together
One pie. You need two crusts to make one pie. One crust for the bottom of the pie plate and one for the top to cover the filling.
Excellent. The tips are essential to making this pot pie so good. Made 3 pies the other night for 13 people and it was a winner. I followed the recipe except for exchanging whole milk for the heavy cream. I did make my own pie crusts half butter and half shortening. This is my forever recipe for pot pie. Thank you.
Fantastic recipe. I made 3 last night for our community group-14 people and it was devoured. All your tips were great….no soggy crust!! I changed the steps a bit due to the large quantity but it was essentially an easy do considering. Flaky tender crust, oodles of veggies and chicken. The flavorings were perfect. Thank you.
The recipe was great other than the salt…. 1 1/4 tsp?!?! I’m stunned that there aren’t more comments about this….I used 1/5 of the amount based on my own judgment and I’m so glad I did! The amount I used was plenty….I also prefer my pot pie with potatoes in it.
Agreed! We use about 1/4 tsp salt and also add potatoes. I also cook the chicken separately so it’s not overcooked and dry.
1/4 tsp salt is hardly any salt at all for an entire pot pie. You must have a strong aversion to salt. 1 1/4 tsp works just fine for me.
When do you add the chicken?
Did you READ the recipe?
Seriously? It was just a question. I’m certain even YOU could’ve accidentally skipped over something. Jeesh. 🙄
In step 2.
#2 in the directions:
Once the butter is melted, add the chicken
I’m astounded that this turned out to look exactly like the video and pictures! I “don’t cook” but this recipe made a list out of me! Lol. It was absolutely delicious! My two picky eaters both had seconds and my mom asked for my recipe!