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.
Find more of my recipes on TikTok
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.
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!
AMAZING!
I made this today for the first time—we loved it! I only tweaked it a little—added some chopped red potatoes and a green bell pepper, used a half pint of heavy cream, a rotisserie chicken minus legs and wings, and a 10” pie pan. Made my mom’s pie crust—brushed a little butter on top crust. Cooked potatoes and carrots in a little broth while sautéing onions bell pepper and celery. This really is The Best!
Easy to make….delicious…good for a quick Sunday meal.
This is the best pie ever. So simple and wholesome. Love it. This will be my recipe alwasy. Thank you
Fantastic! A real winner…will be repeated often at our house. Be sure to read the notes VERY IMPORTANT for perfect end result.
So good!! It was pretty quick to make it. The sauce was perfectly think enough to not spill out everywhere. My family ate every last drop without leaving even a crumb for leftovers! I made exactly as written.
It’s the most delicious recipe I have ever had and so easy to make!
I made this last night and it was very good. Stuck pretty close to the recipe except that I had leftover chicken breast from a whole chicken cooked in an Instant Pot. So I had broth from that meal too. Because of the chicken already being cooked I added it later in the steps of the recipe. When I make chicken pot pie I only use 1 crust on the top so a soggy bottom crust is not an issue. I recommend this recipe without any reservation.
Incredible! It was pretty simple to make and was so so delicious. My new go-to pot pie recipe. Thank you!!
I am making this recipe for 40 people.cooking in chaffing pans with just a top crust. I have multiplied the amounts by 5 times. Any hints that I should be aware of.
Easy to follow and the results taste great!
I made this and it was AMAZING! My husband wants me to make it every week. Thanks so much!
This lives up to its recipe title… it truly IS the best! Delicious!
Yum!
can this pie be frozen and baked later
The kids love it. It’s a keeper!
Simply amazing! I’ve been using a different recipe for a while now and thought I would try a different one this time. The flavor was fantastic and the filling wasn’t so runny as my usual recipe, which was nice. I used a frozen vegetable mixed bag + celery and came out just fine. This will be my go to recipe for chicken pot pie now.
Honestly, the best pot pie recipe I’ve found! Made it last night for Christmas Eve and it was DELICIOUS. Thank you!
Could I freeze the filling for use later? (I have a bumper crop of carrots from the garden I wish to process)