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.
I added a half cup small diced potatoes!! Perfecto!!
Turned out great! Placed on top of my list for weekend comfort food.
So easy! Absolutely delicious. A hit with the family!
Made tonight probably best pot pie. I used shredded chicken, will make a side of extra gravy.
I pre baked my bottom crust first. I had to stop my husband from eating all of it , was that good.
The Best is definitely right on. I’ve never had an easier pot pie recipe that thickened up as perfectly and tasted as amazing. This is going to be the only Chicken Pot Pie recipe I ever use from now on. Instead of onions I used the remaining leeks from my garden (greens and all), and added mushrooms. Divine!
I just made this recipe this evening for my family of 3. We all think that it is delicious! I did add 1/8 teaspoon of celery seed. I used 1 tablespoon of dried parsley. I used a store-bought refrigerator rolled pastry and put butter on the top crust. it browned beautifully. We all ate more than we needed to. It really is good!
I normally wouldn’t rate a recipe if I made substitutions, but since my husband doesn’t eat peas I used frozen green beans and mushrooms instead. He told me this is the best chicken pot pie he has ever eaten. In fact, he never liked it at all until trying this recipe. Thank you!
Just Made this now with one slight moderation.
I added a Bayleaf when I was cooking the chicken but removed it before I covered the pie and put it in the oven. I’d also modify the recipe to say that you don’t have to really preheat the oven until after you’re done cooking the chicken since you really should let that sit for 30 minutes to cool before filling the pie. Thanks for this easy and delicious recipe!!
This is a delicious recipe. I have made a bunch of chicken pot pies over the years and tonight’s recipe was the best! I used rotisserie chicken and followed the remaining directions. It was delicious. A keeper recipe! Thank you!
I followed this recipe exactly as it is written and it was amazing. My picky toddler even ate it saying “mmm” the entire time.
I’ve made this recipe several times and it is perfect! So simple, easy clean up, and from scratch. I don’t generally review recipes, but I’m so impressed and this has become my go to.
I made this just as written but did reduce the salt a bit. It was wonderful. I used packaged pie crusts and Better than Bouillion for the broth. Very savory and my husband loved it too. Pretty easy recipe; I made it in early afternoon and let it get cold for a few hours and then filled the pie crust. Definitely a keeper recipe!
This is one of the best recipes that I have found. Even my most picky child absolutely loved this meal. I was shocked how good it was. It was very flavorful. I changed nothing, and it came out perfect! I used all fresh ingredients like suggested…and just wow!
This is my go-to recipe for chicken pot pie! I have made it several times and it’s always a big hit. I have had to adjust it because I have a gluten sensitivity. I skip the flour and use corn starch for the thickener, mixing it with a little water before adding it to the cooked chicken mixture. I also use frozen gluten-free crusts. I use one for the bottom crust, put the filling in it, and then tip the other one, frozen, upside down for the top crust (gluten-free dough can be a little hard to handle thawed). No need to punch holes in the top crust because, as it heats up in the oven, the top crust will thaw and collapse over the pie leaving a few cracks for venting. It might not be a picture perfect looking top crust but it is absolutely delicious!
This truly is the easiest and most delicious pot pie I have ever made. I cook for a family for work, and they love it. I am not a chef and this is truly so easy to make.
Thank you,
Absolutely amazing, my boyfriend loves this recipe, I do add a little bit of old bay and leave out the peas.
This was the BEST chicken pot pie!! My family of 4 devoured the whole pie for dinner! I chopped extra veggies and chicken to make another one. Thanks for sharing! Oh and I’m not sure how much of a difference this made, but I added 1/4 tsp of curry powder in with the spices. Divine!
Excellent recipe, I added some white vine vinegar and extra dash of black too
Super easy, and super delicious! I’m already being asked when I will make it again.
This is the BEST chicken pot pie I have ever tasted! I have made it several times in the past few months and plan to make it again this week. I shared this wonderful recipe with my brother.