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.
My go to recipe. Simple, fresh and yummy
I LOVE THE RECIPE WHILE ADDING GARLIC TO IT. MY SON WHO IS A TERRIFIC COOK, SUGGESTED REPLACING BROTH AND CREAM WITH CREAM OF MUSHROOM SOUP. I WILL TRY IT TOMORROW.
Have made this recipe a few times, we love it. I do make my own pie crust rather than buying a ready made.
This pie is absolutely delicious and a huge hit with my whole family. I’ve made it SO many times. The only thing I do different is I boil my carrots for a little beforehand because we like them pretty soft.
This recipe is sooooo Good!!! My whole family loves it so much I make 2 whole pies. Thank you!!!
Absolutely delicious! I have made this dish quite a few times, and it has been perfect each time. My only suggestion would be to make sure you use a deep dish pie crust.
I make this recipe all the time!! I had another for years but once I tried this one there was no going back!! I often add more filling than adked for. Plenty of sauce! Need to start making my own crust though. That will take it over the top!!
This recipe is a good base recipe. I do tweek it some though… Adding more chicken, lots of fresh garlic (3-4 cloves) instead of powder, veggies and quarter cup extra broth with half n half instead of heavy cream.
Excellent recipe! Great balance of fresh veggie and seasonings! I have used Pillsbury crust, which works out fine, but I look forward to making a homemade crust. The filling is the real deal! Have made it with chicken thighs or breasts or rotisserie chicken. Added a teaspoon of Better than Boullion (chicken base) & did not add as much salt. This really is a yummy dish especially during the cooler months. Thank you for sharing your recipes 💕
Very good flavor and I will make it again. I followed the recipe exactly. Next time I will add more fluid (broth.) as it was a little too dry. The crust did not brown ( used store bought).
We LOVE this recipe! If I wanted to double and freeze the 2nd pie, should I freeze it unbaked? How should I thaw and cook it later? Thank you!
Best recipe ever I love the fresh ingredients I’m not a big fan of corn or string beans in my chicken pot pie so these ingredients were perfect I love the two crust this is the best recipe I have found and tried absolutely delicious this is in the rotation.
I added mushrooms, corn and some red pepper flakes. I’ve also made with leftover thanksgiving Turkey and roasted chicken.
Absolutely the best recipe I’ve ever used. My husband loves it, too, and requests it often.
Can I make and freeze? Freeze after baking or before? Thanks!
I do not like Chicken Pot Pie. I do not like mixed vegetables, However…
I shredded the carrots and used a little more flour to make the mixture thicker and….
IT IS WONDERFULl!!
I will definitely be making it again and will even make it for my ladies church group on monday nights.
Judy, did you find out if you can freeze this chicken pot pie? I would be interested in knowing if you can.
Thank you😊
Freezing the pie built and unbaked will make it soggy. You could fully bake it and freeze it and it will be fine (like a homemade marie calendars pie). The method i found best was to freeze the filling. When ready to use take out the filling and thaw and put into a fresh pie crust. Avoids all sogginess.
this recipe , i rate 100/00. my family friend love it, easy make. thank we have for supper.
First time making this dish. It was very easy to make. We really enjoyed it. Oh so good.
Delicious, feel-good food, easy to freeze for pre-made meals. It’s now a part of our monthly meal rotation!
This recipe comes out perfectly every time. My family loves it. I put only a top crust on it.
This is really good. Lots of flavor and the heavy cream adds a wonderful richness to the sauce.
Finally a recipe with fresh vegetables! I don’t like frozen veggies, I can always tell. This came out perfect. I had more chicken than called for(two breasts and two thighs) so doubled the sauce and spices and still it came out perfect!