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.
I don’t cook. Ever. But this recipe was great, easy to follow and best of all. Family loved it.
Thanks.
DanGo
Can you make this ahead of time and freeze to make the pie later? I’ve made it for me but I’d like to make ahead for a friend after she has her baby.
Yes, you can make the filling and freeze for later, it’ll actually taste much better since the flavors have a chance to blend.
You can freeze pot pie.
I like flaky pie crust
Great recipe! I used rotisserie chicken (added after veggies were sautéed), extra veggies, sliced mushrooms and fresh thyme. I used just the top crust, premade. Awesome and EASY! Add more flour and broth if you like it wetter.
This Definitely lives up to its name. I added frozen corn and green beans. Used half ‘n half. Made it to a friend recovering from surgery, who I knew liked chicken pot pie. Doubled the recipe for us. So happy I did. Added to the menu a Green salad with cantaloupe and mixed berries with lemon cookies for dessert. It got rave reviews for all.
I was so inspired to make this after reading your menu!
Excellent recipe! Will definitely make again & again.
Tasty recipe. I baked the bottom half of the pie crust for 15 minutes before adding the still warm filling. Then l placed the top of the crust brushed with an egg wash and baked an additional 20 minutes, though this varies from oven to oven.
I love this recipe. The pie is delicious, so I vowed to never buy another frozen pie. I add a half can of creamed soup and a little more liquid.
I made this recipe tonight for dinner and it was DELICIOUS! I’ve never made a homemade pot pie before in my life but the directions were very concise, straightforward and very easy to follow. I’d recommend this recipe to anyone and already have shared it with some friends.
The only thing that I personally would have done differently is definitely make the filling the day before. Just to save time. But live and learn, right?
Also, in full disclosure lol I am a self proclaimed ‘burner of toast’ kinda gal lol
So if I can pull it off, so can you!
I agree about making the filling ahead of time! Also, because I wanted to make the recipe the day I researched it, while assembling the n filling, I placed a cookie sheet in the freezer. I let the filling cool down a bit then put on the cold cookie sheet in the fridge ( thin layer). It cooled down fairly quick!
Would love to know how to adjust for the baking time when doing the filling ahead?
Best Chicken Pot Pie I’ve ever made. I lessened the amount of stock and added a little white wine in its place.
My husband ate almost the whole pie and requested I make it again before he was even done!
Perfect! Made it tonight and baked it in my buttered cast iron skillet. I did add par boiled potatoes from my garden, because I had them.
Do the vegetables cook more when you bake the pie? Just finished the filling and the veggies still seem pretty raw upon tasting…
I followed the directions explicitly, except that I found out that I didn’t have chicken broth, but I did have beef broth. So I used that. It turned out great. This recipe is fantastic, and I promise to use chicken broth the next time I cook it.
Can you freeze the pie before baking or should I bake it, and then freeze it? IfI freeze after baking it, do you have instructions for baking the frozen pie. I appreciate you follow-up. Thank you
This should be named the perfect chicken pot pie!! My family and friends request it constantly. Only thing I changed was was half the parsley and add half fresh cilantro.
Can this same recipe be used for individual pot pies?
Omg! I loooove this recipe! My first time cooking a chicken pot pie and my family commented me nonstop. Really a winner with this one and will be doing another one for Thanksgiving. Thank you!
It came out absolutely fantastic! I used fresh peas instead of frozen. My kids helped me make it, they were so proud of themselves!
Amazing. Just made it. Came out great So easy and tasty.