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 love chicken pot pie, I made this with a can of Campbell chicken soup(concentrated) it was the best ever, great flavor. I made my crust homemade, love all the veg. in it with a potato.
Outstanding. The only additions I made was a bit of white wine to the filling and an egg wash to the top of the pastry crust. Followed by a sprinkling of salt to the top.
Amazing chicken pot pie, And I’ve made a few. I always kept trying new recipes. I can stop looking, now.
used half greek yogurt/ half sour cream for the heavy cream. worked very well. Thank you.
I’ve made this several times and it’s always a bighit. I do us e celery and onion,, but for the rest of the vegetables I use frozen mixed vegetables..
What I like about this recipe is it’s versitility. I used boneless chicken thighs instead of brests. Boiled them separately and used the broth for the recipe. Skipped the cream and increased the broth to 1 1/2 cups. I added a cubed potato to the sautéed vegetables, skipped the garlic and decreased the thyme to 1/4 tsp. I used only 1 top crust because I had extra after making a one crust pumpkin pie. It turned out beautifully! I will save this recipe and maybe alter it with sweet potatoes or turkey.
my favorite potpie recipe. It’s easy, 1 pan and pour it in the crust. I added 50% more cream and broth cause I like sauce- it was perfect.
Thank you ever so much for the chicken pot pie recipe, it is “right on the money”.
I have developed the recipe with metric values in both English and Spanish. If you like, I will forward MS Word file to you. Best Regards.
I have made this two times and it is always perfect!! Even though fresh veggies are always best, I was in a hurry and used canned/drained/rinsed Veg-All for my veggies after sauteeing onion. Turned out amazing, since Veg-All has potatoes. Only thing was frozen peas are always tastier than canned peas in it. Amazingly easy recipe. The spices are right on! Thank you for sharing it.
Awesome! Best chicken pot pie recipe I have ever found! Perfect as it is. Made it again, included mushrooms, corn and a tad less salt for my taste. Fabulous.
Made this last night to use up a turkey roast that was mistakenly purchased. Just cooked and ate one of the mini pies I made last night… Amazing!! Because I had refrigerated the pie overnight, the cooking time was closer to 45 minutes to get the top crust to brown up nicely. So good!!
Also, I realized that I’m an adult and can sneak pie crust scraps INTO the pot pie as well, for even more flakey goodness!!
Made this exactly as written – delicious!! Thank you. I always like to add in more veggies, but this recipe is just so perfect as is, I have a hard time doing it! Maybe one day I’ll try 🙂
Ive made too many times just so great.
I can’t believe chicken pot pie was this easy! Making it for the second time tonight! That you for the detailed instructions and best tasting CPP I’ve ever had!
I have made this pie several times. I use a creole mix of diced red onion, celery and green onion! Mixed with the fresh thyme it is so fragrant baking! My whole family loves it every time I make it!
Can I use sour cream in place of heavy whipped cream
Debbie, from my experience, you shouldn’t use sour cream, as it might cuddle on you.
I used 1 cup of Carnation Evaporated milk instead of heavy cream. I also added 2 small (diced) potatoes to mine and I used 1 1/2 – 2 cups of chicken broth. But, we like some extra “sauce” in our pot pie. Just a personal preference. 😊 I also use about 1/2 of a rotisserie chicken, we got from Sam’s Club. This was the best Chicken Pot Pie I have EVER made, and I have made many! I think I will try using puff pastry for the top crust next time! 😁👌
My daughter and I made this last week and substituted unsweetened plain almond milk for the cream and added more carrots. It was a hit! My husband can’t stop thinking about it. 😊 Thank you!!!!!!
I had never made a chicken pot pie before but thought I would try this one. It was delicious and I have just made another one. It is very good and not hard to make. I did use the refrigerated pie crusts, though! I have also read the comments and would like to experiment by adding other veggies!
Thank you so much for this recipe, it’s absolutely delicious! The only thing I added was a bit more cream because I like it extra creamy but that’s total preference. Your recipes are awesome and I truly appreciate you sharing! 🙂
3/6/2019
I made this today just as per the recipe except I did not have fresh parsley so I used dry. I made the sauce at noon and refrigerated it until 5:00pm when I was ready to make it for supper, I cooked it an extra 10 minutes to accommodate the colder sauce, this came out perfect both crusts were done just right,I will definitely be making this again,nice flaky crusts and great flavor with just the right thickness for the sauce .
Thank you for sharing this with us!
I noticed a previous comment was actually a question -do you cook the pie crust before adding the filling? I know that when making many pies you do, so that is a good question. My brother is coming for a visit and I know he would love this. Also, do you think I could add broccoli and spinach and leave out the carrots? Thanks.
I add small pieces of broccoli & cauliflower. Have not tried spinach but give it a try. Practice is the best experience.
I would coock and squeeze out the excess water from the spinach before adding to the filling. Spinach has a lot of water and would throw off the liquid ratio if that step was skipped. Also don’t cook the pie shell beforehand.
What kind of cream do I use for classic chicken pot pie recipe?
any heavy whipping cream will work.
I made this a few days ago. I used 1/2 cup of carrots and picked up the slack with a 1/2 cup of diced potatoes. I swapped corn for the peas. I gave it a little extra splash of the cream. I let the filling cool down before loading the pie shell but apparently not quite long enough. The bottom crust was just a bit mushy but the top was perfect.
Do let the pie firm up for at least 15 minutes after removing it from the oven. That’s what I did, and it was a bit runny on the first slices. By the time we had second helpings (this recipe is so good I can’t imagine anyone just doing “one and done”), the pie had firmed up quite a bit. This is a wonderful recipe! It has very good flavor from the spices and the fresh parsley. I can’t wait to make it again.