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

Try These Other Great Comfort Food Recipes.

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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
    This is THE best chicken pot pie recipe! I come back to this one every time, it’s so easy and I make the recipe just like it is, except pre-heating the oven, I do that after my the mixture cools.

  2. 5 stars
    Really good recipe! We use it as our go to for Chicken Pot Pie. I try to add just a bit more liquid for a moister pie. But excellent as is too!

  3. 5 stars
    This is a great recipe! The only change I make is to dice up the carrots. Such a comfort meal for my sweet family.

  4. I have been making this recipe for a few years and it is my number one requested meal. What are your recommendations for freezing and reheating? I like to make meals for my in laws and bring to them when we visit to stock pile meals In their freezer. Also do you have any other freezer meals you can share?

  5. 5 stars
    This is a favorite recipe for family dinners. The seasonings are perfect! They don’t want to wait for the filling to cool! Or wait for the baked pie to cool! A lesson in patience. “All good things come to those who wait.” I have heard this saying all my life, but don’t know who said it! It definitely applies here!

  6. 5 stars
    This is my go-to pot pie recipe! I don’t usually follow recipes exactly, but this one I do! So so good!! Ty for this recipe, it’s a classic

  7. 5 stars
    Excellent chicken pot pie. Delicious flave in the filling! I made the filling the day before I baked it. I used pre-made frozen pie crust. Also used half and half. I will definitely be making this recipe again. 😋

  8. 5 stars
    Awesome recipe thank you for sharing it was easy to follow and loved it!!!used 1/2 and 1/2 only cause I needed to use it up, it was great!!!

  9. 5 stars
    This is one recipe that deserves all the accolades it gets! I’ve made it many times for family and to give to friends who are grieving, recovering or celebrating. Make it as written at least one time but then you can try adding potatoes or whatever. It is outstanding. Thank you for sharing it!

  10. 5 stars
    Chicken pot pie is my husband’s favorite thing. I made this recipe, following it exactly as written and it came out perfect. I did brush the top crust with a little cream which gave it a lovely sheen. I should have taken a picture of it. It was absolutely delicious and beautiful! Definitely a keeper. Oh, the only other thing I did was I brushed a very thin layer of Dijon mustard on the bottom crust before filling it. Somewhere I read that this helps to keep the crust from getting soggy. Brilliant recipe. Thank you!

      1. 5 stars
        Made 2 of these tonight. They turned out great! Super easy and very tasty. Added a salad and dinner was ready!

  11. 5 stars
    This is the Best chicken pot pie I ever had. I made it as directed, I did use half/half instead of the cream.
    It came out wonderful!
    Thank you for sharing this recipe.

  12. 5 stars
    Is there a recommended way for freezing (and reheating)? This is my favorite dish to make for new parents and I’d love to be able to take them a second to throw in the freezer for a later night!

  13. 5 stars
    I just made this and felt compelled, as I’m eating it, that I had to leave my opinion. This is absolutely the best pot pie I have ever eaten!

  14. 5 stars
    Great recipe. Made as directed, except used Half and Half instead of the cream. Was delicious. and less fat.
    second time added a potato. Very good.
    Exellent recipe made it 2 times.
    thank you for sharing

    1. 5 stars
      I’ve made this recipe a few times now and while I have made some adjustments to the vegetables in this recipe, this was an amazing base for me to start with.

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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