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 wanted to make a healthier choice for chicken pot pie, one of the Southern comfort foods. Before I found this recipe I only ate homemade pies with canned soup. No fresh vegetables or fresh herbs. I have both thyme and parsley in my herb garden and so I decided to give it a try.
It was and is worth the extra time and effort. I have made this several times and the flavor is so fresh.
For those of you watching your sodium intake, as I do, it is definitely an improvement. There are times I have added extra heavy cream to bring it to the right consistency, but that is pretty much the only thing I have changed.
Thank you so much for this recipe.
I hunt and I cook. I made this dish with pheasant. It was deeelicious!
Excellent! Made three of these for a family function and they were a hit. Very good and easy to make.
Is heavy cream the same as whipping cream?
Great recipe, I suggest prebaking the bottom crust as well till brown, use parchment paper and pie weights or beans to prevent bubling. I use puff pastry for the top crust, sealed with egg wash and I brush the tip with egg wash to give it a nice sheen and browning. You can use milk instead of cream as well delish, yum. Oh and after baking just cool them and freeze them, reheat at 350 from frozen for 30-40 minutes until center reaches 160-165.
Forgot to mention, I make these as individual deep dish 5″ pot pies that can be reheated in my little convection oven or air fryer. Love these for go to meals and I give them to my aging mother and she can heat one up with a salad or veg for an easy healthy meal.
Very good and simple to put together if using refrigerated crust. I used coconut cream, gluten free flour and a shallot for the onion. I will make this again!
This recipe was so good, thank you! Only problem is the top pie crust was a little on the burnt side. Any tips on what to do next time? Decrease temp or shorten cook time?
I normally add a little foil around the edges if it starts burning the edges! It’s a little tricky doing it with oven mitts but worth it! 🙂
Hands down best Chicken Pot Pie recipe out there!!!! Thank u thank u thank u this is one of my most requested makes. I did add I can of diced potatoes to this. Other than that pure PERFECTION!!!!
This is great chicken pot pie! Tastes a lot like my mom’s “easy” pot pie with canned ingredients. I prefer less onion, so I used half the amount of onion and added some frozen corn to replace the rest of the onion. Whole family loves it. Thank you!
I made this ! It’s fantastic !
Great prep meal for our family. I make a double batch of the filling. I put one in the fridge & one in the freezer. I get home from work, throw it in the crust & have a homemade healthy dinner ready in less than an hour.
Love this recipe! So easy and so delicious! It is now my go to recipe when I want comfort food and guaranteed results. Thank you for sharing.
This recipe is so yummy. Added potatoes and squash as well . So good. I do use a different recipe for the crust which only requires an hour refrigeration instead of the 4 hours but overall this pot pie is delicious!! Will be a part of my dinner recipes for life.
Hi, could you share your crust recipe? Also, when do you add your potatoes? thanks so much.
Awesome chicken pot pie. Will be making this again!
My favorite recipe for pot pie! Hands down! The only thing I did was par-bake my pie crust. I put the bottom crust in my pie dish, layered it with wax paper and then put an empty glass pie dish over it. It crisps up the bottom crust just slightly. You need to put weight over the top (why I added wax paper and the glass pie dish too) or else it will bubble up and break holes in your bottom pie crust! Try it! It makes the dish have a flaky bottom layer that doesn’t get soggy when you add the ingredients!
First time making chicken pot pie and my family loved this recipe! This was easy to make and Ill be saving it for the future. Made it exactly as written. Thank you!
Made this delicious chicken pot pie for dinner tonight. So easy to make with great results. The flavor was perfect as well. The only change I made was to omit the celery (just our preference) and I added small cubed potatoes. Served along with a side salad – great meal!
That sounds great! Did you add the potatoes while you were cooking your chicken and veggies or add it to the mixture before you put it in the oven
I add my canned diced potatoes with the rest. This is THE BEST chicken pot pie recipe. My adult children still request it all the time.
I add potatoes too! I peel, cut up, boil a few minutes. Then set them aside and add them when I add the parsley.
I agree this is the BEST chicken pot pie recipe. I have one baking in the oven while writing this comment. I do add more heavy cream and chicken broth – but other than that it’s perfect like it is. Thank you for making this recipe available to everyone.
This truly is the only pot pie recipe you will ever need. I make it all the time for us and guests—they positively MELT.
I’m planning on making it again soon and would like to prepare one and freeze it for a family member who just had a baby yesterday. Have you done this before? How would you recommend baking it? 30min at recipe temp covered with foil and 30min without?
I’m not sure if you’re still needing this, being its been a week already, but, just cool filling and freeze in freezer friendly bags. When ready, thaw out and heat up in pan and add a little extra cream or milk, and when heated, follow directions from 4 down and bake like normal. Hope this helps. Congrats to your family member!!!
I would love to know the answer as well. Making several at one time for freezer meals to give away.
I double the recipe to have one pie now and one for later. I freeze the filling for one pie. When I want to make it, I thaw it, put in the shell and bake per the recipe. It’s like it was made fresh.
Absolutely delicious!