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.
I’ve been making this for the last 3 years. I started out following the ingredients exactly and loved it. However, over time I’ve adjusted it a bit towards my own personal tastes. I add some fresh green beans and occasionally throw in some baby Bella mushrooms.
Thanks for sharing this. Its always one of my favorites.
Been making a different pot pie recipe for years where you boil the veg and chicken. Took forever, made a big mess, seemed wasteful.
This recipe is much quicker (I now make it with leftover rotisserie chicken) and my family devoured it. Wrote it down and it’s going in the “permanent collection”!
Thanks so much.
DELISH!! I added about a cup of potatoes (cubed) and half a chicken bouillon cube because I only used 10 oz of chicken breast. Next time I think I’ll make with a mix if breast and thigh meat. Definitely make this!
This is an excellent basic classic recipe. I added my own thing: savignon blanc, himalayan salt, and corn. Increased the ingredients a bit because I had more than 1 c. of shredded chicken from letovers. Fantastic recipe, thank you!
Making tonight Thanks for advice on filling to be cooled before filling pie shell. ❤️
This was so delicious, I’m still thinking about it the next day. I might just make it again today. It was perfect! My family couldn’t stop talking about it.
The best!!!
My nana is very picky about who makes her food and how it’s prepared. Even she thinks this is the BEST chicken pot pie she’s ever had. She has dreams about it.
I cannot wait to make this; I’ve been “hot” to make a chicken pot pie for a couple of weeks. I’ve never made it before. The impetus in part may be due to the season & it is definitely one of the ultimate comfort foods. And boy do we need a lot of that right now!
Just wondering; since I’m a saucy kind of girl, has anyone made a nice topper?
I’ll let you know how it goes!
Hi! I’m making this for dinner tonight and the filling smells absolutely amazing! I’ve doubled the filling to make two pies and I’m planning on freezing one of them. Do you have a suggestion for cooking this from frozen? Thanks in advance!
Could this be made in a cast iron skillet?
Yes! I make it in my skillet all the time!!!$
I baked this in my cast iron skillet last night and it was amazing! I’ve started using my skillet instead of a pie plate for everything with a pastry crust. . . perfectly browned, crispy bottom every time.
This is the best chicken pot pie recipe ever!! My whole family loves it, followed recipe exactly.
This was amazing and went so fast. I have already made it twice. I did add some old bay and left out the peas.
Thank you!
Thank you very much for taking the time to share this recipe. My husband was very satisfied and he can be picky and very critical when it comes to food, especially homemade meals. He definitely approved this meal by saying it was the best chicken pot pie he’s ever had!! While moaning with every bite, he also had a second serving. The only thing he complained about was the peas, he doesn’t like peas but he was still willing to pick the peas out. I copied the meal exactly, and my husband and I are overly satisfied with the results! chicken pot pie has always been a favorite dish of mine since a young child and i feel very accomplished to have learned this delicious recipe. Thank you for dinner tonight, Amanda.
Simple and quick! Yum! My college student even makes it!
This pot pie recipe is so yummy, very easy to make I will make this many xs over . My husband couldn’t stop eating it, it’s that good.
It was AWESOME!!!
I added potatoes, used evaporated milk instead of heavy cream, and used only a top roll out crust! It’s so good I’d serve it to guests!!!
Amazing!!! So happy I found your recipe and it was delicious. I taught my 17 year old how to make it and he loves it.
My family loved this recipe. I followed the directions exactly, however, I did add 2 garlic cloves
I modified just a little by cooking a whole chicken ahead of time so I could use fresh broth, doubling the filling and baking it with only a top crust in the 5qt le creuset braiser that I made the filling in. So delicious and pretty!!! I’ll definitely be using this recipe again.
So good! Highly recommend!
Delicious
I left out peas and pui in some potatoes yummy!