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.
Absolutely wonderful! Of course the hubby ate one pie to himself but I take that as a complement to the recipe and my skills. It was absolutely wonderful!.
Tweaked it a little with some white wine while cooking the chicken definitely enhanced the flavor for me and used my personal chicken bone broth instead of chicken broth worked fantastically! Wonderful recipie!!!! And does not keep me in the kitchen all day!!!
Without a doubt the best!!! Not big on garlic so I put half what the recipe called and it was a HUGE hit!! You WILL NOT be disappointed….BRAVO
This is perfect. Letting the filling cool is important. Thanks for the recipe…everyone loved it!
This recipe is excellent. I had leftover roast chicken, so I used that and some leftover potatoes. I didn’t have heavy cream so I used light cream. The flavor is outstanding. Next time, I will use a bit more broth. I only used a top crust, so I was able to put the pie mixture into the pie plate while it was still hot. I will make this again and again. Thank you so much for sharing.
Just made this pie. The best I’ve ever tasted. Added just a dash of dry sherry to the filling. Excellent recipe.
Loved this the 1st time I made it. But I added potatoes and inadvertently used buttermilk instead of cream Still turned out delicious. Do you have suggestions for making ahead and freezing?
FYI: I used Pillsbury crusts. Anyone use puff oastry?
So delicious I’m eating it while it cools. Is it ok to make and entire pie to freeze and bake later. I had confidence that all the comments were correct and I doubled the recipe.
We loved it!
This was awesome. I doubled the recipe and added red pepper, a little celery seed, and left out the tyme since I didn’t have any. Very, very delicious and harty!
This Chicken Pot Pie is fabulous!!! I didnt have dried thyme leaves, but I had ground thyme so I used half of the amount to substitute for the leaves. I used a store bought crust and it was still amazing. This one is definitely going in my recipe book.
Loved it I added fresh corn and green beans so I had the fresh version of the Campbell soup recipe your recipe puts theirs to shame
It was delicious! So much flavor. Will definitely become a staple in our household.
Just made it; great recipe! I added one acorn squash (raw, chopped, added with the carrots step). Made the mistake of buying a 2-pack of pie crusts (forgot top layer). Improvised with two “open-faced” chicken pot pies and it still tastes amazing!
I was thinking of just a top crust
Excellent!!!
Finally….the perfect chicken pot pie!!
Followed the instructions to the letter and it turned out perfectly. Fantastic recipe
Just came out of the oven a bit ago and Mr. Wonderful LOVED it! I’ve made homemade chicken pot pie from another recipe and it came out fine. But decided I liked this method of everything at once in the pan. I’ve only tasted the filling thus far and thought it was GREAT! Soon to cut myself a slice. Great method and recipe. Thank you!
This looks amazing! What pie crust recipe did you use?
Excellent
Simply fantastic