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.
Great recipe, everyone loved it. Added to my recipe book now. If you want to also try something different I used the main recipe in a casserole instead of using a pie crust. I doubled the liquid and substituted 1-8oz package of fried mushrooms for the peas and added 1 package of Gnocchi to it. If you like spices you could increase them but I didn’t and it still tasted great. I added the mushrooms and Gnocchi to the pan and brought it to a boil before spooning into a large deep 9×13 casserole dish. I covered it with foil and baked for 30mins. I doubled the liquid to make sure it was moist. It was bubbling nice it the oven and absorbed while resting for 10mins. It tasted great, a nice garlic bread would go great with it.
My husband called this recipe “perfection.” I added some portabella mushrooms and baby potatoes. So comforting and perfectly filling!
Goated
Super yummy thanks 🙏 a lot
Bye bye
Can I freeze left over filling?
I have made these pot pies many times…delicious.…family loved them. I have made the crust recipe and used store bought in a pinch. I have made individual pies and froze a dozen at a time on meal prep day. Bake up great.
I just found this recipe a few weeks ago and have already made it twice (at the request of my husband). It is a keeper!! I made 3 batches of the filling the last time and froze two for future dinners. Please try this at least once. I don’t think you will regret it. Enjoy.
Practiced this recipe on my daughter and son in law. So yummy I am going to make a double batch for Christmas!
Best pot pie I’ve ever had. Thanks to my friend Emily for bringing one to us after delivering our twins. It’s now my go-to recipe. Less complicated than ones I’ve made previously, tastier than ones I’ve had a nice restaurants (including one known for pot pies (in Vegas), and staple ingredients nothing wild. #chefskiss I do add a clove of minced garlic, a dash of celery seed and some smoked paprika but those are just my little flair.
Never thought I would even look for a pot pie recipe because my experience with pot pies with the little frozen ones from the grocery. But tons of leftover turkey led me to this recipe and it is so delicious!! I have made it with chicken as the recipe dictates but leftover turkey works fine. Worth the little bit of preparation time for sure.
I have been using this recipe for years now to make turkey pot pies the day after Thanksgiving! My family gets upset if I buy a small turkey as they know it will mean less pot pies. I don’t change anything except that I sub turkey for the fresh chicken and don’t add it until I’ve par cooked the veggies in the butter. It comes out amazing every time!
I have used this recipe for 4 years now 😋 even sent it to friends and family in their Christmas cards
The best chicken pot pie by far, my 7 year old boy is super fussy but he eats this like there is no tomorrow.
This was delicious. The filling is so good, I felt like we could eat it over anything…like noodles. Made it into 4 little pot pies and it was yummy. My husband loved it..and it made me wonder why I hadn’t made pot pies in the past
Tried to give it 5 stars but it won’t let me!
This pot pie is soo good!!! Can I make this ahead of time and freeze it? How do I cook it from frozen?
This recipe is absolutely delicious! I made 4 individual pot pies, cooked them at 375 for 40 minutes. Almost went for a second one but knew I wouldn’t be able to finish. I skipped the peas and put green beans in. My hubby said it was beyond excellent.
Oh my, yum! This recipe is a slam dunk!! The best I have made in my 63 years!!
Full disclosure: made exactly like recipe except I only used top crust (to save a few cals) and added about 1/4 cup white cooking wine (‘cuz I always do😉.)
Thank you for this recipe gem definitely worth keeping.
This Pie was So Easy to Put together!!… &
It was Absolutely Delicious!!! The only thing I added was 2 Tablespoons of Better than Bouillon Roasted Chicken
& 1/2 of Yellow Squash (sliced thin & in quarters.. plus fresh cut corn !! It’s the Best Pot Pie Ever!!
Thank you for Sharing the Recipe!! God Bless!🥰🙏
This is the best chicken pot pie I’ve ever made! And I’m a good cook. The recipe is so easy it skips all the annoying steps and it comes out excellent!
I used my canned chicken and it turned out really good thank you
Can I use left-over grilled chicken?
Absolutely delicious!
So wonderful! The aroma while making the filling is literally mouth watering. I used chicken breast the first time. The second time I used boneless, skinless thighs – much more chicken flavor. Will make this many more times in the future!!!!!