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.
Absolutely delicious. I’ve made this recipe many times now and it is fun to make and it hasn’t failed me yet. Everyonee I’ve served it to has raved. Quite often, while the pie is baking, I’ll make some extra sauce stove top using the same proportions as the filling, (1 part cream, 2 parts broth, thickened with a roux). The pie is perfect without the extra sauce. I just like having the option of an extra drizzle on each serving or on a fresh vegetable side or a side of stuffing like…
This past Thanksgiving, I wanted to bring the holiday dinner and spend the day with some very elderly relatives. A toasted turkey really wasn’t an option given the travel involved and limited facility on their end. Let’s face it, traditional turkey dinners can be a real pain even in one’s own kitchen. So, I made the filling the day before using tutkey breast, assembled the pies and baked them at their house, and served with a few traditional Thanksgiving sides. The dinner was brilliant. In fact, it may become the new holiday tradition!
Anyway, nobody loves their classic comfort food more than I and it truly doesnt get better than this.
This recipe is fantastic. My boyfriend loves it. I added 3 small potatoes cut up. I used frozen mixed vegetables instead of just carrots and peas and instead of using salted chicken broth I used just the cup of water. To mix the flour in without creating lumps I whisked together the flour and the cold water and seasoned the flour water with garlic powder, poultry seasoning and a pinch of kosher salt before blending with the cooked chicken and veggies. Eliminating the chicken broth allows you to season to taste without it being overly salty. I will definitely make this again. Fantastic meal!
Wow! This recipe was super easy and I’m not even a cook so that says a lot. It was a hit at dinner for sure! so simple yet extremely flavorful and comforting. Exactly what I was hoping for. This whole quarantine is killing me but man its doing great things for my cooking skills. Thanks for this awesome recipe.
The base is really solid and great flavor. However, I found it a little dry. Next time I will add more cream and chicken stock.
Yummy, yum, yum, YUM!!! I am a vegan amongst meat eaters, so I tried to make this dish a little healthier. I substituted spelt flour for the all purpose flour, unsweetened almond milk for the heavy cream, and I used the veggies I had on hand and in the freezer. Even so, the pot pie was DELICIOUS and GORGEOUS ! My family tore it up!!! Thank you, thank you for this recipe!!!
I made this a couple of months ago. I doubled the roux cause we like the sauce. It was perfect and amazing. This recipe brought back childhood memories.
I’m making it again today and would kike to add potatoes. Should I boil my potatoes some first? I want them to be soft and I’m afraid there’s not enough cooking time for that.
I added potatoes in small dice and they cooked just like the raw carrots. Worked fine in recipe. Great taste and texture and it looks pretty.
My husband brings home pheasants every year which I don’t like to prepare so I’m going to try them in this recipe. 🤞
I made this last night. It was super easy and absolutely delicious! My husband – who is an excellent chef and sparse with praise when it comes to other people’s cooking – gave me a big thumbs up and then had leftovers for lunch today! I didn’t have flat leaf parsley so I used the regular curly……..can’t imagine it cook have been better!!
Best chicken pot pie recipe I found, it’s the second time I do it, but this time it was much faster and tasty. Thank you so much!
This was SO delicious, the best I have ever tasted.
Excellent recipe! This was beautiful and delicious. I made it a little healthier by using olive oil to sauté the vegetables, and by using milk instead of cream. I also used a clove of garlic instead of garlic powder. I used frozen peas and carrots (thawed) and cooked rotisserie chicken for convenience. To prevent a soggy bottom, I baked off the bottom crust before pouring in the filling. I then added the top crust and baked until the top crust was browned and the filling was piping hot.
Great recipe! Very easy and delicious.
We didn’t have heavy cream so I added a good dollop of sour cream and it turned out wonderful.
Delicious. I added baby red potatoes. Thanks for the recipe!
I love this! Made it before and it’s delicious. Now during Covid19, there wasn’t a frozen veggie to be found, so I’m trying it with canned this time.
I boiled the chicken and added Two celery sticks and two potatoes, diced! Made the crust from scratch. Left out thyme and parsley, and I must say the thing smells like heaven! I used the chicken broth from my boiled chicken. It smells so good and looks like heaven. My boyfriend is going nuts waiting for it to cool. One of the best recipes I’ve made!
It is delicious 🙂
Although my family loves this recipe, I found time recommendations to be misleading. Between prep, cook, and cooling times, it takes me about 2 hours from start to finish. Worth it in the end! Delicious!
Very easy and tasty recipe. I added a little more thyme. Will definitely make again!
Loved it !! Very easy to read blog and straight to the point recipe. I will make again.
Delicious & easy to make. Just cut everything up before putting together. I also added 1 cup of a potato. Have high blood pressure, so I deleted the salt and used organic 74% less sodium chicken broth sold at Aldi’s. Did not have to add extra butter or liquid because of the added potato.