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.
Simple and clean flavors. Just what I look for in chicken pot pie. Some complained the filling was bland. Easy fix: actually try the filling and add whatever is missing. I added some nutmeg, mustard, and a few drops of hot sauce. Don’t be helpless. 😉
Finally the perfect pot pie recipe!!!
I love this recipe! It is delicious. I didn’t have to make any modifications. I made it for the first time on Sunday and I am already making it again on Wednesday. It was such a hit with my family that it was gone in a day!
Love this recipe! I’ve made it as written as well as tweaked to my tastes. I cheat with store bought pie crusts and it still turns out wonderful.
I added fennel salt to the recipe, and used rotisserie chicken from the local grocery store H‑E‑B and it made this recipe even faster to complete. 5 star
I never imagined i could make this good pie. Thank you so much for sharing your recipe
I’m a lover of chicken pot pies and I made this recipe last night. It was exceptional! So tasty! I added two more chicken breasts and used store bought puff pastry. Everyone had seconds! I shared it with my sisters. Loved it! A new fave!
Easy and delicious. You will not want to share !!!
Delicious,
I used milk and chicken broth, added cut up cooked potatoes..in addition to the ingredients listed above. Was yummy. Love to adapt my ideas into a recipe.
Awesome chicken pot pie, it’s been a hit every time I’ve made it. I generally make home made crust but have also used gluten free from the freezer section – both excellent.
I add frozen corn with the peas, and I cook the chicken separate from the veggies so I can brown it a bit. I’m going to freeze the extra one I made today for my folks.
Can I use corn starch instead of flour. Gluten free person but they would not eat the crust? THank you
Of course you can. I eyeballed the flour when I added it but it didn’t turn out as thick as I wanted it, added a little more corn starch/water mix to thicken it up. I gave my wife a small bowl of the filling before adding it into the pie, just set aside a portion of the filling for your gluten-free friend and reheat when serving…
Love this recipe. I’ve done it three times already. Tonight makes the fourth. Each time I adjust the recipe just a smidge for taste. I make two deep dish pies out of it and make extra chicken so I double up on my recipe. This is an all time favorite for my family.
Easy, good recipe. I altered to half and half, peas and corn, fresh thyme and garlic. Still great. Homemade butter crust is the best. Also i only put the top.on to save calories.jo
This is my first time making something with a pie crust. The top and bottom crust which touches the filling doesn’t look cooked. Is it possible that it isn’t cooked or does it just looks that way because of the liquid filling?
Made this for the first time today. Really is the best. I highly recommend shredding the chicken. I put 5 chicken thighs in the pressure cooker on high for 15 min then shred. Cooke the veggies in the pan then incorporate the chicken once the veggies are soft. Gives the pot pie an amazing texture. Also used homemade pie crust.
We made this pot pie last night – it was extraordinarily delicious!! We made the mixture the day before and let it cool in the refrigerator (so as not to get the crust soggy when we put it in), and we made homemade pie crusts. The only change we made was substituting cubed potatoes for the celery (we didn’t have any celery), and it worked wonderfully. We made three times the amount called for in the recipe (because we are a large family), and it turned out exceptional. We loved it, and this is a recipe we will definitely be making again!
Did you make in several pie plates or did you use a bigger baking dish? I want to make this for about 20 people but I’m concerned about the crust not getting done if I use a 9×11 baking dish.
Thanks Amanda. This is a great recipe. It was easy to make and everyone asked for more! I’m going to bake several pies and freeze them so that they will be handy on those busy days. Can you provide some information on how to reheat the cooked pie from frozen?
Excellent recipe! Thank you so much ! I added a little bit more broth just because my family likes it but more runny.
I make this ALLL the time. Everyone loves it an honestly it’s kinda fun and easy to make! Thank you
Made this for the first time last week and it was such a hit that I’m already making it again tonight. Found the recipe to be very straight forward and like that it includes pretty basic ingredients. I have to double the recipe for my family size and that’s easy to do. It tastes so fresh, so much better than any store bought or frozen version. I will definitely be using this recipe again and again!