The Best Classic Chicken Pot Pie

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The Best Classic Chicken Pot Pie Recipe – Homemade chicken pot pie with flaky pie crust and creamy chicken pot pie filling.  Classic comfort food!

Slice of the best chicken pot pie recipe with creamy filling inside pie crust

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.

Homemade chicken pot pie in a pie plate with one piece taken out showing the creamy filling

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.

chicken breast, carrots, celery, onions, butter, salt, pepper, garlic powder, and dried thyme leaves in a skillet

  • Cook for 8-10 minutes.
  • Stir in flour.

Stirring flour into butter, chicken, and vegetables

  • Stir in cream until smooth.

Stirring heavy whipping cream into a roux with chicken and vegetables

  • Stir in chicken broth until smooth.
  • Cook until bubbling and thick.
  • Add peas and parsley to the filling.

Adding peas and minced fresh parsley into creamy chicken pot pie filling

  • Cool.
  • Fit the bottom pie crust into a pie plate.
  • Spoon the creamy filling into the bottom crust.

Adding homemade creamy chicken pot pie filling to a pie crust in a pie plate

  • 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).

Unbaked chicken pot pie on a baking sheet

  • Bake.
  • Cool before slicing.

Slice of classic chicken pot pie with pie crust and creamy filling

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Slice of the best homemade chicken pot pie

The Best Classic Chicken Pot Pie Recipe

4.98 from 407 votes
The Best Classic Chicken Pot Pie Recipe - Homemade chicken pot pie with flaky pie crust and creamy chicken pot pie filling.  Classic comfort food!
Prep Time 20 minutes
Cook Time 30 minutes
Cool time - Minimum 15 minutes
Total Time 50 minutes


Servings 8 slices
Calories 419 kcal


  • 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)


  • 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.**


*Pouring hot filling into the unbaked pie crust will make the crust soggy. You could make the filling up to 3 days ahead of time and store it in a sealed container in the refrigerator.
**The longer the pot pie can cool before slicing, the thicker/less runny the filling will be.


Serving: 1/8th of the recipe | Calories: 419kcal | Carbohydrates: 30g | Protein: 16g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 71mg | Sodium: 755mg | Potassium: 400mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3265IU | Vitamin C: 9.7mg | Calcium: 39mg | Iron: 1.9mg
Course Dinner, Entree, Main Course
Keyword best chicken pot pie, chicken pot pie recipe, homemade chicken pot pie
Cuisine American
Author Amanda Finks

Check out all of my great chicken recipes.

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  1. 5 stars

  2. 5 stars
    This pie is absolutely delicious and a huge hit with my whole family. I’ve made it SO many times. The only thing I do different is I boil my carrots for a little beforehand because we like them pretty soft.

  3. 5 stars
    Absolutely delicious! I have made this dish quite a few times, and it has been perfect each time. My only suggestion would be to make sure you use a deep dish pie crust.

  4. 5 stars
    I make this recipe all the time!! I had another for years but once I tried this one there was no going back!! I often add more filling than adked for. Plenty of sauce! Need to start making my own crust though. That will take it over the top!!

  5. 5 stars
    This recipe is a good base recipe. I do tweek it some though… Adding more chicken, lots of fresh garlic (3-4 cloves) instead of powder, veggies and quarter cup extra broth with half n half instead of heavy cream.

    1. 5 stars
      Excellent recipe! Great balance of fresh veggie and seasonings! I have used Pillsbury crust, which works out fine, but I look forward to making a homemade crust. The filling is the real deal! Have made it with chicken thighs or breasts or rotisserie chicken. Added a teaspoon of Better than Boullion (chicken base) & did not add as much salt. This really is a yummy dish especially during the cooler months. Thank you for sharing your recipes 💕

  6. 4 stars
    Very good flavor and I will make it again. I followed the recipe exactly. Next time I will add more fluid (broth.) as it was a little too dry. The crust did not brown ( used store bought).

  7. 5 stars
    We LOVE this recipe! If I wanted to double and freeze the 2nd pie, should I freeze it unbaked? How should I thaw and cook it later? Thank you!

  8. 5 stars
    Best recipe ever I love the fresh ingredients I’m not a big fan of corn or string beans in my chicken pot pie so these ingredients were perfect I love the two crust this is the best recipe I have found and tried absolutely delicious this is in the rotation.

  9. I added mushrooms, corn and some red pepper flakes. I’ve also made with leftover thanksgiving Turkey and roasted chicken.

  10. 5 stars
    Absolutely the best recipe I’ve ever used. My husband loves it, too, and requests it often.

    1. 5 stars
      I do not like Chicken Pot Pie. I do not like mixed vegetables, However…
      I shredded the carrots and used a little more flour to make the mixture thicker and….


      I will definitely be making it again and will even make it for my ladies church group on monday nights.

    2. Judy, did you find out if you can freeze this chicken pot pie? I would be interested in knowing if you can.
      Thank you😊

      1. 5 stars
        Freezing the pie built and unbaked will make it soggy. You could fully bake it and freeze it and it will be fine (like a homemade marie calendars pie). The method i found best was to freeze the filling. When ready to use take out the filling and thaw and put into a fresh pie crust. Avoids all sogginess.

  11. 5 stars
    Delicious, feel-good food, easy to freeze for pre-made meals. It’s now a part of our monthly meal rotation!

  12. 5 stars
    This is really good. Lots of flavor and the heavy cream adds a wonderful richness to the sauce.

  13. Finally a recipe with fresh vegetables! I don’t like frozen veggies, I can always tell. This came out perfect. I had more chicken than called for(two breasts and two thighs) so doubled the sauce and spices and still it came out perfect!

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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