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.
Phenomenal, I’m hooked, and now I refuse to ever go back to the old days of serfdom, suffering the store-bought punishments of Banquet or Marie Calendar!
I used canned chicken and a little more frozen veggies and added some diced potatoes which I cooked with the onions and celery. Could have used a little more “sauce” but still very very good and thick!!! Will definitely make this again trying with real chicken!
My family’s favorite cream chicken pie pot
LOVE THIS RECIPE, I ADDED FRESH CORN TO MINE AND USED LEFTOVER MILK GRAVY
This is THE recipe. The only one you need. I couldn’t find this and used another one. I tasted the filling and it’s fine, but it made me want to sit down afterward to look through every recipe I could find until I recognized something. This is it.
I do make a few modifications with extra spices because that’s just how I roll… but STILL. The texture. The flavors. The fact that the only liquid is heavy cream, with no water or chicken broth.
I’m seriously considering doing something else with the other filling and starting over from scratch.
UGH.
Next time.
There is chicken broth. I double the heavy cream AND use the broth. Yummy!
You’re right, I don’t know how I missed that 😂 I guess I just got a little excited.
This was super easy and delicious! I used store bought deep dish pie crust as I was short on time. It turned out just as nice. Using two deep dish allowed me to put more of the mixture in the smaller pie shell. I just turned the one upside down on top of the other, sealed it with a fork and all was well. 5 stars here!
Make this all the time,absolutely delish! Hands down my sons favorite meal! I double up on the veggies and lightly coat the chicken in flour, helps thicken as it cooks. I give this dish to friends that just had babies, or one a loved one of theirs passes, or if someon had surgery. Best way to say Im thinking of you ♥️
Delicious.. recipe was easy to follow and well worth the time and effort.
Love this pot pie. How can I make it a little wetter?
I always have to add extra cream & chicken broth. This IS a great pot pie recipe & always pleases👍🏼👍🏼👍🏼
I have to agree with the 5.0 rating, …this is absolutely the BEST chicken pot pie recipe I have ever tasted. Thank you.
Awesome recipe. Hands down my favorite! I usually add about a quarter tsp. of poultry seasoning but not nessasary at all.
Best pot pie I’ve ever made -going on rotation! Thanks!!!
Wonderful recipe! Perfect consistancy. Thank you!
I have made this SEVERAL times and it’s always a HIT!!
Best pot pie recipe ever!!! Easy and tastes wonderful!!! I have used evaporated milk when I don’t have heavy cream and any veggies available. Always turns out great!!
LOVE, LOVE, LOVE this recipe! The hints and suggestions are very helpful. I add fresh mushrooms and use Costco rotisserie chicken because it is so tender. I know it’s good when friends ask for the recipe…which many have! Great down home comfort cooking with a fresh twist!
So happy we found this recipe! It’s our go to for chicken pot pie. Even my picky one loves it. Thank you so much!
Fab. Perfect. Can’t wait to try with turkey.
Great recipe. Very tasty and went together just like the recipe says. Will for sure make this again. Anyone can make this and be proud of the finished product.
My husband made it and modified it for the foodie. It turned out great.