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.
Could you use cubed beef & beef broth instead ? I have one holdout who doesn’t care for chicken. Thanks !
I made the filling in advance and refrigerated it. I then filled the unbaked ore shells and cover with plastic wrap and give these to family members as quick meals. However, I don’t know how long and at what temperature to tell them to bake it. Any suggestions?
Maybe 350 F for 30-40 minutes?
This is a great recipe! It’s savory and creamy. It’s a family favorite. No more frozen pot pies!
This is the best pot pie ever! I add cubed potatoes as well. Do t hesitate to make. My husband loves it!
I’ve made this recipe so many times that I feel bad that I haven’t already given it 5 stars! It’s a family favorite, I’m making it for my husband’s birthday this evening.
This is by far the best. My entire family love ❤️
It. I make 4 so each family can get one.
😊
Any chance I could use rotisserie chicken instead? I’ve made this before with the chicken breast and it’s a fantastic pot pie!!
I made a lot of filling and used this recipe, only I used mostly fresh vegetables. except frozen peas. I made the broth by cooking the chicken ahead. After the chicken was done, I large diced the chicken same size as most of the vegetables. Potatoes, carrots, celery and onions. Made it last night and hubby loved it. I happened to mention that I had a lot of filling left over and he demanded that I made it tonight. (Guess he liked it too)
Absolutely delicious
I’ve made this a few times now and it’s really so delish! I do add extra seasons of the ones mentioned, but add fresh chopped garlic instead of the powder, and good amount of freshly chopped rosemary! It’s SO flavorful! I also have only used frozen veggies so far. I saw some reviews on another site that said to blind bake the bottom crust for a few minutes, then cool, then fill with the filling, and that helps it from getting a soggy bottom crust. Seems to work well! Best homemade pot pie recipe ever!
This is the very best pot pie! My husband just loves it.
The filling is so creamy and delicious. I often make two at a time.
Delicious pot pie recipe! It is the go to chicken pot pie recipe for my family! I often double the recipe, and then freeze half of the filling to use at a later date. Thanks for the great recipe!
My whole family loves this recipe. My kids keep asking for it! I love how it uses real cream instead of a condensed soup with lots of yucky ingredients in it.
This recipe has to be the best. I started making these a while back and friends love it.
BEST EVER CHICKEN POT PIE !!!!
IT IS NOW MY GOTO RECIPE