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.
This pot pie is so good, I made it exactly as written except I used fresh thyme and added some frozen green beans.
This is a great simple recipe! Instead of cooking the chicken with the veggies, I poached them in water while the veggies cooked. Towards the end and while I was waiting for the mixture to cool, I shredded the chicken and added it in along with the peas! It was perfect!
I have made this twice now and make 2 pies at a time! Big hit! Yummy 😋
My first time making chicken pot pie. It fed 3 people. Success!!!! Delicious! Thank you for this recipe!
I don’t keep cream arrive the house because it’s not very healthy. Do you think I could substitute it with Cashew milk?
I personally would try it there’s nothing wrong With 7 substitute cashew milk in replaced of the cream in my personal preference to trying to be healthy.
I’ve made smaller dishes with the substitutes seeing how things out out honestly sometimes its works out and other times not so much , but this is how recipes are made from cooks Experimenting with their own recipes making fresh new or revamping others
This is a wholesome dish that fills the belly and soothes the soul. I love that this recipe uses herbs as they really give it a fuller flavor. Thanks for an easy recipe! I changed out chicken for meatless strips and substituted the broth for a vegan protein broth no problem. Sure to make it to the family recipe book. .
Awesome recipe!
I’m at this recipe at least once every month.
I always double the recipe and make two😁
my friends and family and myself just absolutely love this chicken Popeye
I’m 18 and can’t cook to save my life but I’m trying. I saw this recipe and thought it was doable. It also seemed like the country cooking I’m used to. It was easy and delicious thank you so much.
This is FABULOUS!! The only thing I did differently was use boneless skinless chicken thighs because I didn’t have any breasts. My family ate every crumb and got mad because I didn’t make 2. Thank you for this recipe. I printed it out and put it in my heirloom cookbook so I won’t loose it!! It’s yummy y’all!! 😁
I doubled up this recipe and added some daikon for a little extra flair. My husband loved it. So simple but great flavor. Thanks!
Also, don’t add daikon. It adds a bit of bitterness to the pie but thankfully the bitterness went away the next day.
Best chicken pot pie ever! I am allergic to onions (allium) so I substituted half a red bell pepper, diced. delicious!
Delicious pot pie. Family loved it. Plan on 2 hours plus though.. this is not a 50 minute meal. 20 for prep + 30 to cook + 15(minimum) to cool.. does not equal 50 minutes. Also, you’ll need 2 packs of deep dish pie crusts(4 total) if you want to double this. Still a really good chicken pot pie though
Help!!!!😭😭😰 I just used pan cake mix Instead of flour. What do I do now?
It turturned out great. Thanks. I used puff pastry as my crust for top only. Made 6 remiken. My very picky eater loved it too.
Sure was good. You might consider blind baking the bottom crust for 10-12 minutes to keep it crisp ……with all that liquid and vegetables contained inside. 🙂
Really great pot pie. I make it fairly often and it’s always a hit.
Delicious! A family favorite.
I am a very poor cook but I followed this recipe to a T and it turned out so great. I will definitely make this again. Thank you!
Can this be frozen?? And how much longer would I put it in the oven for?
I love this recipe 5 stars