The Best Classic Chicken Pot Pie Recipe – Homemade chicken pot pie with flaky pie crust and creamy chicken pot pie filling. Â Classic comfort food!
This chicken pot pie recipe is loaded with flavor. Â 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. Â So, I started out using refrigerated pie dough, all frozen vegetables, and all dried herbs. Â 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.
Simply delicious! No subs, no tweaking, just as is it turned out perfect. Your tip is key for a nice crust.
I made this for my lovely mother in law, who is very sick! She loved it! Thank you for this recipe! I just added some mushrooms to the recipe, turned out wonderful! Thanks Again!
Amazing!!
So good and relatively easy!
Hoping to freeze a couple of these for later…any alterations I should make in cooking time or temp?
Can this be frozen and if so at what point
I want to make this recipe can I use 1% milk instead heavy cream and can I use cooked turkey
Thanks
The first time I made this recipe I used 2% milk since my cream had gone bad. It still tasted delicious. I have since made this recipe with the cream and it tasted the same! I think the cream is more for liquid than the actual cream so go ahead with the milk.
What changes for a store bought refrigerated crust??
Loved this recipe. It was delicious and easy to make for this non-cook! I saved it with my Copy Me That app so I won’t lose it!!! I need to check out more of your recipes.
Can this pie be made and then frozen and cooked later?
Kayla
It’s probably ok to do so as long as you let it cool (perhaps 60minutes+) before putting it in the freezer.
Excellent! Was rather easy to make and very tasty! This is a keeper! I used a pre-made store bought crust. You would never have guessed it! Previous recipes I have made included potatoes. I thought about adding them but, convinced myself to follow the recipe as written. No regrets! I will follow the recipe in the future too! Thank you for sharing!
May I suggest covering the edge of the pie with foil to prevent the crust burning. Otherwise this is just right!
I used avocado oil instead of butter and gluten-free flour.Also, no salt. It was marvelous.
Followed the recipe with left over turkey and hash brown crust instead of pastry crust. Super good!! My go to recipe for sure!!!
If using frozen vegetables, should I add them when you would add the peas, or with the chicken and spices in step 2?
Hi, I was wondering whether using vegetable stock instead of chicken broth would be okay? I am unable to find a chicken broth that meets my dietary requirements. Thank you!!!
Delicious!!
I altered this just a bit by using poached chicken and sage instead of thyme. It turned out fabulously and I will use it many more times. Thank you!
Awesome recipe and so very tasty and easy to make.
Fabulous!! Used beef and beef stock vs chicken and added potatoes!
Yep, the name is right. This is quite possibly THE BEST tasting pot pie recipe ever! Only change I made was I used 2% milk. The flavor is amazing! and the trick to a firm pie is to let it sit before you cut! Thank you for this recipe!!!
Tasty chicken pot pie recipe! I subbed out dairy with almond milk and Tofutti sour cream and it was still delish! Needs some heat like Hatch green chiles.
I made this and left it to cool. My 11-year son found it and love it! Upon my return, he went out of his way to meet me in the garage to tell me he loved the pot pie. (It was a rare moment.) Thank you for the recipe. It’s a keeper!