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 use this recipe with no crust, pour it into a greased casserole dish and make a crust topping with almond flour milk and butter to keep it keto friendly. Spread the flour crust topping over the entire casserole, can also add cheese in last 5 minutes.
It was absolutely delicious!! I used frozen mixed vegetables instead of fresh and it was amazing. First time making pot pie definitely making it again
The pie filling was absolutely delicious I used frozen mixed vegetables instead of fresh it was amazing !!!
Followed the recipe exactly except substituted broccoli for the peas. It turned out wonderful. Will definitely fix this again.
This was amazing, I’ve made chicken pot pie before but not like this. It was creamy and flavourful!
Ive made this 3x already and my entire family loves it! Which says a lot because my kids are very picky eaters. Thanks so much for sharing this recipe!
Wow! Excellent recipet!!! Will definatly make again & again!!! Thank you!!!
I always loved the way a chicken pot pie warmed me up on a cold winter day. This recipe brings back the same wonderful taste of my childhood. Thank you!
Do I cook the pie crust before filling, or leave raw?
This was amazing!! I will be making again! Family loved it….thanks for such a great recipe!
It’s pretty good!! Super easy. Read the reviews and thought I’d try it. Family loved it!! If this is your first time fixing a pot pie, this is the recipe to try. Thanks for sharing!
My husband loved it amazing recipe ❤️
I made this with gluten free flour and frozen gluten free pie crusts. It was phenomenal! Great recipe!
Loved it! Took suggestions and removed chix and veggies from pot leaving broth/juices behind. Added flour to create a roux, then added 1/2 and 1/2 and broth and 1/4 cup of white cooking wine. Whisked together to get rid of lumps, added chix and veggies back … DELISH!!!!
I’m going to make this tonight and cannot wait! My family loves chicken pot pie. However, heavy cream is kind of a pain to find in the stores here. Is there any simple substitution I could use for the 1/2 cup?
I never use cream. I sub with whole milk or even 2%
I used half and half. It was great!
This turned out awesome – the tip about cooling before filling is key! I foiled the edges so they wouldn’t burn – yum yum!!
OMG was delious. I used chicken thighs and made my own broth with the thighs….. It was fantastamazing!!!!
Made this tonight for dinner and it was a hit with my family. Tastes fantastic and is the best recipe I’ve tried. Sorry Laura V.
Made this tonight. Perfect! Big hit with the family. Will definitely make it again!
Easy to follow recipe. This is my 3rd time making it. Delicious!! Thank you for sharing.