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 have tried a lot of chicken pot pie recipes over the years but they never had the texture or flavor I was hoping for, until I made this recipe. This is the perfect chicken pot pie recipe, rich and creamy with just the right combination of herbs and spices. I had a rotisserie chicken so I used. I made it the same day we ate it but I think next time I will let it sit overnight to see if it makes a difference in the flavors. Either way, this is a fantastic recipe.
This turned out amazing.
SO happy i made this! We are huge pot pie fans! And surprisingly this filling is so versatile. i’ve made it vegetarian and with beef…. THANK YOU… and guess what we will be having for our christmas eve dinner! dang good!
I’m looking to make this for a grieving family. Would an un baked pie keep for a few days in the fridge or will the unbaked crust become soggy even if the filling has had time to set?
I would bake it and let it cool before taking it over. Then just tell them to reheat when ready at a lower temp until hot.
Hi, I made this for dinner tonight. I followed the recipe exactly. This is also my first time ever making a chicken pot pie. It was delicious! My picky husband loved it as well. Thank you for the wonderful recipe. I’m going to make this again to share with my mom-in-law.
Do the carrots get soft cooking them that way? I usually make my own version of this but I always boil the carrots so they get soft I don’t like hard vegetables!
Came out SO GOOD my bf ate THREE slices! I did use frozen veggies (peas and carrots, thawed first) and I used my own seasonings for the chicken and skipped the thyme. LOVED IT!
I used this recipe for my thanksgiving turkey leftovers. Followed the recipe with some minor changes. I added the cooked and cubed turkey after the veggies and flour; replaced the cream with milk; used tiny baby carrots; and added fresh thyme, sage, and rosemary. I made twice the filling, using half for a same day pie, and froze the other half of the filling. I have found that defrosting the filling, warming it up, and baking it in a fresh crust works best. Thanks for the simple but delicious recipe. Leftover turkey has never such a hit with the family.
Great recipe!
Made it several times alrady.
I have one question about the calories.
Is it 419 calories per servving or per 100 gramm?
Thanks!
Soooo good. Came out perfectly and tasted great.
Such a great recipie… my 15 year old made out of surprise. It was a really easy and amazing process.. I most likely will make on Thanksgiving!!
Perfect for using the leftover turkey at thanksgiving.
I am going to make this tonight and had a question about the rack position in the oven..Is she saying to bake it on the bottom rack? Is that what you did? Or just bake it in the center..I just want it to turn out like all the rest
I know I am late but didn’t see a response. She means the bottom most spot for a rack to be in the oven. So yes the first thing you said and in the middle of that rack.
This is delicious! Definitely the best pot pie I have ever had. My nine-year-old loved it and he has never been a fan of pot pie before!
This was awesome! I tripled the recipe and made 2 10 inch pies and froze one.
Excellent…and suuuuper easy. I used shredded rotisserie chicken I had leftover in the fridg and just added at the end when the veggies were fairly tender. Very hearty and tasty meal.
It was quick, easy and best of all, delicious…a true Classic!
used puff pastry for the crusts. Delish! My husband loved it. I did too 🙂
Sooooooooooooo crazy good!!!
Been using this recipe for a year now and it is a favorite of my husbands. I have made it for friends and family and they all ask me for the recipe and seconds! I like to make the filling in a large batch and freeze half. I also use little personal sized pyrex containers and make mini pot pies and freeze them without baking the dough for when it is just me and my husband and we want something yummy without all the work. Super delicious recipe!
I even had to blend the filling for my grandma who loves pot pie but has trouble swallowing I just added a little milk to help make it less thick in the blender. She loved it, and it made me smile that I could give her something she still enjoyed after blending it together.
these are very good, but respectfully submit, this is NOT Chicken Pot Pie….I grew up in PA and this is called Chicken Meat Pie….Chicken Pot pie is made with homemade noodles, square and flat….and are placed in a stew without a pie crust but a gravy like mixture….I do not know why people insist on calling this Pot Pie when it is a meat pie, with either Turkey, Chicken or stew meat? Sorry, but I thought people should know this. This is a PA Dutch dish and so is Pot pie….Thank you
Delicious!Have made it twice and my adult kids are begging for it again! The only difference was that I cooked the chicken the night before making the rest of the recipe. I used whole chicken breasts and rubbed them with a little oil, salt, pepper and thyme.
I’ve made this several times now, and it’s always a hit no matter who has it. The comments are mainly about how delicious and “comforting” the dish is. 10/10 will keep using this recipe!