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.
So good! I didn’t have parsley so I used some fresh rosemary and fresh sage added to fresh thyme. It was so hearty and delicious!
I am normally sceptical about making internet recipes, but oh my my! I made this last night exactly how the recipe says and it was delicious! My husband says no more store bought pot pies 😂
Made it tonight and it was a huge hit with the whole family. Thanks for a great recipe!
I have made this twice.love it
Only I use a can of mixed veggies OK
Good idea to use canned mixed veggies! I’m trying to do something quick after work but hearty on a winter day. So that cuts down on prep time. Thanks!
I baked for an additional 10 minutes, probably because my oven is gas, but it perfectly baked my refrigerated crust! My boyfriend said it was the best he’s ever eaten. Totally blows Marie Calendar out of the water!
This recipe was absolutely amazing very delicious I added some potatoes very good
This was my very first try at chicken pot pie. It was soooo good! Other recipes have looked so difficult that I wouldn’t even try them. My husband loved it too! Btw, I’m 67 years old and just now found the best chicken pot pie recipe ever!!! Thank you for publishing it just for me!!
LOl. I’m 79 and just found the best of all the chicken pot pie recipes yet too. Was so delighted to see your comments.
Would love to receive your favorite dish/dessert recipe! My grandmothers cook books are my cherished possessions! Theres space in the Notes section I would love to fill in with your recipe ;^) Thank you!
The best Chicken Pot pie ever! I seasoned the chicken and Seared it for flavor. I used fresh English Peas and fresh thyme. The pie was bursting with flavor and even tasted better as leftovers the following day. Will make it again.
This recipe was not only easy but it is very delicious Thank You
Tried this recipe n it wss perfect !!! Mouth watrring !!!! Thank you for sharing !!!
I made this over the weekend and it was delicious. I did add 1 cup diced Russet potato, and only 1/4 cup onion. Did not change anything else and it turned out great! Can’t wait to make it again.
Made this last night, AWESOME!!!
This recipe is perfect. Thrilled with how it turned out. Delicious! Plan to make it again!
Ok, I made this vegan. I used Chickenish for the broth, tempeh for the chicken, vegan butter for the butter, cashew milk, and made a vegan crust. I also added some diced potatoes. I love the way this turned out. My husband loved it and that is saying something. Thanks for the recipe.
I am making this tonight and will veganize it! The only thing I see wrong is that you say the crust is flaky but there is no recipe for it. 🙁 Its ok because I am a super pie crust maker but it would have been nice to see what you do with yours to pair it with this particular pie. I’ll let you know how the vegan version comes out! looking forward to this one!
This was such a good recipe! I was bummed because I had misplaced my go-to recipe for chicken pot pie. I’m so glad I found this one, because it is better than my original recipe! 🙂 I just added diced potatoes to mine and it was perfect for our family! Thanks so much!
I made this with a couple of modifications because of allergies. I subbed evaporated coconut milk for heavy cream. Gluten free crust, and potatoes for peas. I’m allergic to peas. It was great. Thank you for the recipe.
I hate when people rate a recipe based on their mods but unfortunately, I could make this to a T as the hubby hates celery. Instead, I added a whole russet potato (reduces the carrots to 2/3 c simply to balance out the sheer volume of veggies and make sure it would all fit in my pie plate). Other than that, I made this exactly as written and it had a pretty darn good taste. However, I thought I’d share that my modifications threw the consistency off. Without celery (which is primarily made of water and would help keep the gravy from getting too thick) and adding potatoes (which increases the starch content), my filling was prettyyyyy thick. Too much if you ask me (hubby on the other hand was raving about how great it was). So in my opinion, if you’re one of the many who like potatoes in your pot pie, keep in mind that they’ll naturally thicken your gravy and you’ll need to reduce the amount of flour to compensate. In addition, despite cooking for enough time after adding my flour, I still tasted a bit of raw flour in the final product. Next time I’ll probably just remove everything from my pan to make a quick roux and combine everything back together before cooling my filling next time. With all that content it’s nearly impossible to make sure all of the flour is in contact with the pan long enough to cook that taste off.
Obviously my sauce consistency issue is no reflection of the recipe as it’s written since I had to modify, so my rating reflects the overall taste and processes alone.
Happy cooking!
I’m not a big fan of chicken pot pie but my daughter is. Tried this recipe tonight and it is an instant favorite for both of us! And it’s easy! Thank you!
I made this last night and it was DELICIOUS! My husband basically finished the whole thing and raved about every bite he took! This is my first recipe from your site – I am excited to try more! Thanks for the great dinner!