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 used a rotisserie chicken and made my broth with the bones and added the meat at the end of the recipe. I also used fresh onion, celery and carrots, but then added 1 bag of birdseye frozen mixed vegetables that already had carrots, corn, green beans, and peas. saved a lot of time. It was delicious. Thick and not runny.
I have made this several times. It is the best recipe I have made. Love the directions! Easy to follow. Thank you!
I always make extra filling to put over home made biscuits for the next day or share with family. I just thin out with a little stock. Always a hit.
I also add a couple potatoes, par boiled. So versatile.
Fabulous!! Will make again and again in place of my normal recipe!! Didn’t feel well, so I used leftover rotisserie chicken. No peas, as I am deathly allergic to them, so substituted asparagus, sauteeing it last and folding in before putting mixture in the pie shell. Simply perfection. I doubled the recipe so will freeze single serve portions for later. Thanks for a wonderful recipe.
Excellent recipe. I made this exactly as written and it was so good. This is the second recipe I’ve made from this site. The shepherds pie was great too!
I loved the consistency of the filling but the carrots overpowered the entire pie.
This is delicious!
If you cook the filling a few days ahead, do you have to heat it up before adding it to the pie crust or just add it cold to the pie crust and cook?
Hi; I’d bring the filling to room temperature before baking.
You know, I’ve been cooking since I was a child and have the ability to make the best recipes…I just have to say this is really good, but I added some alcohol…i would think anything would be fine like white wine, sherry, even vodka or bourbon….it turned out just right with my homemade pie crust…thank you!
Sadly I can’t give you more then 5 stars, but let me tell you this was easy peasy and 10/10. Delicious!! My boyfriend was so impressed I’m expecting a proposal any day !! Look at me I CAN cook !
Thank you so much for this one , can’t wait to make more …
Kim Q
Can I add leeks to this recipe?
Wow wow wow delicious!!!! This is the creamiest most comforting chicken pot pie I’ve ever had! I followed the recipe exactly as listed except I used salted butter that’s what I had and I used a glass pie dish so I baked in 415•f and it turned out perfectly! My boyfriend loved it as well. I was almost tempted to add some potatoes but I try to cook things as the recipe follows the first time before I tweak anything and I am so glad I did not add them it did not need the potatoes whatsoever!
It turned out really dry. I wonder what I did wrong because it tasted so good before I added it to the pie shells. I used Marie Calender premade crusts. Maybe too rich?
This is the BEST pot pie. You won’t be disappointed. I usually add a little more chicken broth but other than that, there’s nothing to change.
Perfect! Thanku! I was already making some chicken noodle soup, so this was exactly what needed to make 2 meals at once! So easy! Thank u for some good easy comfort food! Yum!
I want to try to make it look good
I absolutely love this recipe OMG😍😍😍
This is the best. And flexible. I like to add mushrooms for a little more “earthy” flavor. I always make 2 so we can freeze one. Comfort food at its best. Great recipe. Thanks for sharing.
This is now my go to chicken pot pie recipe! It is sooo good even my picky father and hubby love it. Can’t wait to make it on cold, rainy fall and winter days. I did make it tonight and the house smells amazing! Also, this recipe is very easy to make.
This was an easy to make dish that has good flavor.
This recipe was delicious!!!!!