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.
Best homemade Pot Pie I have ever had, the flavor was outstanding.
I did add a few fresh green beans and doubled the sauce,
My husband loved it.
Thank you for sharing your recipe!!
I tripled the recipe to make small pot pies to freeze for whenever someone wants one. They will most certainly have excellent pies. I have a feeling they won’t last long. Thank you Amada for an excellent recipe.
I have made this pot pie many times and I love this recipe! I have a gluten issue so I have substituted a few items. I use half and half instead of heavy cream, use salted butter but omit the additional salt, thicken with cornstarch instead of flour, add extra veggies, and use frozen gluten free crusts (they come in a pack of two). I fill one of the frozen crusts and take the easy way out and invert the other still frozen crust on the top after filling. I poke a few holes, wrap the edges in foil and then slide it into the oven on a baking sheet. The top crust might not look super pretty but it tastes delicious! The bottom crust browns up nicely using the baking sheet. This is my go-to comfort food recipe!
Excellent recipe and easily adaptable to personal twists.
This recipe was so good! I am going to check out the other recipes on this site 🙂
Holds up to its name
Very good recipe. Adding it to our regular rotations. Will add an egg wash to the pit top to reduce browning next time.
Hi, I read your comment about the egg wash. I’m new to cooking, would you mind explaining to me what an egg wash is please? Thanks so much.
not the original poster but an egg wash (whole beaten egg) can make the top shinier/more golden! if you picture a pastry from a pastry shot they are typically shiny/glossy. If you don’t add the egg wash it will taste just as good but the top of the pie might brown a little more. it is mostly for appearances in this case! You can lightly brush the entire top of the pie with the beaten egg so that it looks “wet.” Hope this helps!
egg wash is basically a coating that you can brush onto pastries before baking. it serves 2 purposes: it seals the pastry which keeps moisture in the pastry and it gives the pastry a nice shine. egg wash recipes vary. my egg wash is 4 yolks whisked with 1 oz of whole milk. I make larger quantities so use an immersion blender to “whisk” which also gets rid of those nasty little things attached to yolks. If you’re just whisking it, you should run the wash through a strainer to strain those things out before using it.
My family loved it. I doubled the recipe and froze the second pie.
Did you prebake the 2nd pie before freezing? How will you thaw and bake it?
Brilliant, all terrific recipes, well explained.
Chicken Pot Pie–so delicious! My mom and my husband love it. I am going to make this for other friends and family. This recipe is a definite keeper and for sharing ❤️
Best chicken pot pie recipe. I added diced potatoes to the mixture after parboiling them in addition to adding fresh cooked green beans. Also added about 1/4-1/3 up more chicken broth.
Delish and took a fraction of the time my old from scratch recipe took. When my family said this one tasted better, it became me new go to! Thanks for sharing!
We love this recipe. I do blind bake the homemade pie crust with weights at 375 for 15 min.before filling. I have not tried without blind baking the bottom. Excellent recipe and directions-Thank you!
I make this for groups, omitting the bottom crust, double filling recipe and bake in foil pan. No one misses the bottom. Always Rave reviews! The kiddos love it as well.
Made this and loved it! Could you also make the filling in the crockpot and then bake as directed? I would guess add flour and cream once chicken/veggies were cooked in the crockpot. Any thoughts?
1/2 a cup of heavy cream was not enough! I added a whole cup, still not creamy. I might not use as much flour next time.
best filling recipe!
Paired it with my grandmother’s crust recipe and it melts in your mouth y’all
Also, I par baked the bottom crust. Turned out perfect.
Can the pot pie be frozen after it is baked?
This is an AMAZING pot pie! I add quite a bit of fresh rosemary to mine, and sometimes sub in green beans or Brussels sprouts when I don’t have peas. Great for using leftover chicken or turkey meat, too. My only issue is with the times…it definitely takes me longer to prep, and bake time to get a well-browned crust is at least an hour.
Omg!!!!….I made this for first time and it’s the best pot pie I have ever had…..I just added a little extra of the veggies and added fresh garlic when sautéing…..best ever