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.
It was super easy and very flavorful…only gripe is it was VERY overly salty…not sure if 1 1/4 teaspoons is a typo? I’d definitely only put about half that next time.
I used a little less salt and unsalted chicken broth..perfect!
Great and pretty easy
Made this a few weeks ago when we still had heavy cream. Now we don’t; can I make this with milk instead? Would I need to add more flour or anything? Thanks!
I made it with milk (the same amount as heavy cream it calls for). It turned out perfect!
I ended up using coconut milk in place of milk and it came out amazing
yep.we love this pot pie,we will make again and again and again !!! thanks-love pot pies in pinellas park fl
This has been my go-to recipe for quite some time! It tastes better than any store bought pie, and it utilizes ingredients I usually have on hand. Thanks for a delicious and easy family dinner recipe!
Finally found the chicken pie recipe I have searched for . This is the absolute tastiest, savory pie I’ve ever made.
The only change made was dried parsley as I didn’t have fresh
Would be proud to serve it to company
I am making this for a friend in need. Can it be cooked, refrigerated and reheated?
Been making this recipe for a while now. Can be stored In the freeze up to 3 months. Take out to defrost about an hour, then cook at 425 for 30 minutes. Works well!
Yes, it can be reheated. It’s best if reheated in the oven rather than the microwave.
Perfect! Easy and the added fresh vegetables make it really special but still quick to put together. Thank you!
Made tonight for my boyfriend! And it was a HIT! Ended up being able to make two pies. Will definitely make a again! I also did an eggs wash on the top.
What do you mean, not the easiest?? For me , this is a pretty straight forward, easiest and least complicated recipe I found online. The taste is really good as well. Thank you so much!!
The BEST thing to make when you are adhering to a Stay-At-Home order…My favorite comfort food…EVERYONE liked it…no leftovers.
Thank you for this recipe…this will be my go to Chicken Pot Pie recipe for the rest of my life…
Absolutely wonderful! I’ve enjoyed doing some extra cooking being locked up due to Covid-19. Very comforting dish in the midst of chaos. Thank you!
Can I freeze the mixture (made double) or will it be watery when thawed out? Don’t cook so not sure how this works! Thanks.
I assume this recipe would be identical using Turkey instead of chicken. I also think I may skip the bottom crust and it will still be great. The recipe looks great – my turkey is in the oven – can’t wait!
Awesome. Followed recipe exactly and is was terrific. I’m sure you could substitute ang vegetables you like and it would still be great. I will make this often!
Can you freeze?
I USE PUFF PASTRY FOR THE TOP CRUST PLUS 1 TEASPOON POULTRY SEASONING AND 1 TSP SAGE ADDS SUPER INTERESTING TEXTURE AND FLAVOUR!!
Do you just lay the puff pastry on top or did you crimp the edges with the bottom crust?
I just love this recipe. I tweaked it to my needs and it’s so easy. Leftovers heat in the microwave and taste as good as the first time.
This recipe is DELICIOUS!! The only I did differently was doubled the roux (my family likes a lot of sauce) This is the only recipe I use for the perfect Chicken Pot Pie. Thank you for this wonderful edition!
I have made many pot pies, but this one stays together nicely when sliced. Its delicious!