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 421 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

Video

Servings 8 slices
Calories 419 kcal

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

*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.

Nutrition

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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Comments

  1. 5 stars
    Very delicious, I made a double batch of gravy and I used shredded chicken from a rotisserie chicken and I added sauteed mushrooms.

  2. 5 stars
    I have always loved to cook and chicken pot pie. For some unknown reason I never made my own
    All I can say is, “ WOW “ this recipe is the bomb. I’ll be making / eating this til it runs out my ears. Kudos to you Amanda !

  3. 5 stars
    Excellent recipe! My whole family loved it and it was easy to make. I ended up putting the crust on the top only and it simplified the recipe even more.

    Thank you so much for sharing this.

  4. 5 stars
    I made this today. My first time ever trying to make pot pie. This is delicious!!!! Absolutely delicious. I’d give it 10 stars 🌟

  5. 5 stars
    I have made this recipe several time. My go to Chicken Pot Pie. Absolutely delicious, easy and my favorite. I follow the recipe with one adjustment. I add some cooked chopped crispy bacon or use real crumbled bacon from the store when I add the peas. Yummy!

  6. 5 stars
    This. Was. The best chicken pot pie I ever had. This was also the first chicken pot pie I. Ever made. I. Tweeked it a bit , I added fresh Cilantro , Herbs De Provence, Roasted Garlic..and fresh broccoli from my garden chopped, organic fresh carrots , little extra heavy cream, and chicken broth, organic celery, I didn’t add the peas but used the broccoli. And I let the frozen crust thaw completely and it came out beautifully flakey..

  7. 5 stars
    I’ve been wanting to make homemade chicken pot pie for the longest time and today was that day! A perfect December evening calls for it 😁 I am so impressed with this recipe, I love how interchangeable the ingredients are, this was the first time making this recipe so I followed it to a T except instead of frozen peas I bought fresh green beans and cut them into pea size pieces and instead of making 1 big pie I decided to buy mini pie crusts to bake it instead. I’m actually in the process of making this recipe waiting for my filling to cool so next time I will take the suggestion of making the filling in advance 😊

  8. 5 stars
    This is the best potpie recipe ever. The spicing is exactly right and it is so creamy! Your family will be asking to lick the spoon and scrape the pot with a piece of bread to get every last drop of yumminess! I always do a double or triple recipe. The filling is awesome as is but I like to add potatoes and swap out the peas for corn.The extra I freeze in baggies so I can do a quick pie another day or thin it out with some water or milk to make a stew (with dumplings!!) My guys aren’t huge fans of pie crust so I generally either do a biscuit topping or I just unroll some Pillsbury crescent rolls and use that as a topper.

  9. 5 stars
    I can’t tell you how much I love this recipe. Everyone I make it for tells me how amazing it tastes. It’s just the perfect combination of seasonings. I often use leftover chicken, so I reduce that part of the cooking time in the skillet. I keep an extra pot pie in the freezer for easy dinners. I also make individual sized, using small rectangle aluminum pan, for my elderly mom and single daughter.

  10. 5 stars
    Very good. I added one potato because I could, oregano instead of thyme because my thyme went missing and used phyllo dough instead of piecrust.. very flavorful without being spicy. My husband likes flavor but not heat and this came together really nicely. I’ve been craving pot pie for SO long and I love this really easy recipe that tastes exactly right. Thanks!!

    1. 5 stars
      This is the very best pot pie recipe out there. Not over complicated and has great flavor. I use an entire Sam’s club rotisserie chicken.
      I simmer the bones, crispy skin, with a few carrots, celery, a clove of garlic and onion ends to make home made stock. Too easy and oh soo good.
      Thank you for a great recipe.

  11. 5 stars
    Thank you so much for this recipe! It was delicious. Just perfect! Instead of chopping up the veggies, I used frozen (thawed) veggies instead.

  12. 5 stars
    This is the BEST pot pie! Easy and so worth the effort! If you’ve ever had frozen “Harry and David” brand chicken pot pie, then you will love how much BETTER this is! My sixteen year old son and picky husband love it! Drizzle melted butter over the top half way through baking and you’ll have an insta worthy creation! Thank you!

  13. 5 stars
    This was a great recipe. I did make a few changes. I baked chicken thigh filets in some Tony Chacheres creole butter injectable marinade. I do add fresh boiled potatoes cut into bite size pieces and add reduce the salt and add garlic salt and poultry seasoning. I use frozen peas and carrots, allowing to thaw first. I halved the recipe to make two individual pies in 5 inch tins. Will cook them tomorrow. Cooled and stored filling til needed. I love the part about sprinkling the flour over everything and cooking til it’s absorbed. Made perfect gravy! Thank you for sharing this! Yum 😋

  14. 5 stars
    YUM!!!! Made this tonight and it was delicious! Critical to cool down the mix before placing it in the pie shell.

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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