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.
Delicious and so easy to make (especially as I used pre-made pie crust)!
Our family started a Pinterest board at the beginning of the pandemic and this was one of the first entries. This is one of our go-to recipes! I vary it depending on what I have on hand. I love it as written but prefer it with chicken thighs and sometimes use frozen veggies with green beans and water chestnuts. Also freezes well. Great recipe!
I love it my family loves it ! Made it three times in the last two weeks !!! 😍😍
INCREDIBLE. We are obsessed with this recipe. How should I alter the cooking time if I want to cook two pies at once in the same oven??
Love it! But double the expected time if you’re cutting everything from scratch. Also I don’t think the cooling time between cooking the filling and filling the pie is accounted for. All in all I’m going to be over 2 hours – not even close to the 50 minutes the recipe claims.
It’s the best chicken pot pie I have made. Husband really liked it.
The best I ever had. A++++++++ keep up the great work
This totally replaces my previous pot pie recipe!! My husband and I accidently ate half of this tonight!! 😂 This is an awesome recipe with SO MUCH flavor!! Will definitely be making this again!! Thanks for sharing such a great recipe!!
Has anyone ever added potatoes? Would you boil them first to get soft?
I make this ALL THE TIME, Hands down its everyone’s favorite!!!
Excellent recipe I have made this twice. My family loves it. Thanks to the chief
Absolutely LOOVVEE this recipe!!! My husband especially loved it and he is difficult! I used boneless skinless chicken thighs instead of chicken breast because we both like the taste of thighs better. I am not a big celery fan, so I optioned out of the celery, and instead of peas, I added broccoli. I also added about 1/2 cup of shredded parmesan cheese to make it a chicken parm pot pie, and it was fantastic! My husband said this was the best pot pie he has ever had!
So easy and delicious!
This recipe is fantastic. I had to double the recipe, as our crust recipe makes 2 pies. I also halved the amount of black pepper in the recipe, and reduced the Thyme by 1/4 the amount listed. I was glad I did. The rest of the recipe and procedure were perfect!
Really good, but next time I’m adding potatoes. ☺
I found this recipe today, bought the ingredients and made it for my wife tonight. Very delicious. We love it!!!
If using store bought puff pastry do I need to roll it out so it is thinner and doesn’t puff up as much when cooking? What’s an alternative pastry I could use?
Store bought pie crusts. Pillsbury. In the refrigerator section. Two pie crust rolled up in a box. Delicious and easy!
Absolutely delicious. I cook the vegetables on their own and then add cooked chicken at the end because I boil my own chicken and make my own broth (and have also used a rotisserie chicken). Also, I have found that my crust edges start to burn so I wrap tin foil all around for much of the baking time. Super recipe. 🙂
I don’t review recipes in general but it feel this is the best and easiest pot pie recipe I e seem.
The Bomb!!!!!!! The Best Ever