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.
This is easy to make and very delicious. Thick and rich. Thank you. I used Pillsbury Crusts.
This truly is the best chicken pot pie!!
This recipe is perfectly named and is hands down the best classic chicken pot pie recipe out there. No runny messes of filling and no soggy pie crust bottom! Thanks so much for sharing this wonderful recipe 😊
Put a bottom rack on the bottom rack ? Do you mean a cookie sheet on bottom rack?
I never leave recipe reviews, but this pie was easy to make and tastes exactly like I could have imagined a perfect pot pie. The only thing I’d like to add is that a regular pie crust was too small. A deep dish pie crust might be a better option to use. Also make sure not to overfill the crust, it might be hard to properly seal. 10/10 has suddenly become a staple recipe.
This is now my go-to chicken pot pie receipe after the first time making it. Delish!!
If I make this and send it home with my daughter, how would she reheat it ?
It reheats very well, but if you microwave it expect a softer crust. I make this recipe probably 2x month or so in the fall & winter for several years. My husband takes it for lunch the next day w/ enough to share & everyone loves it even microwaved.
I have made this pie for a good few years now, it’s a firm family favourite. I play around with the veg inside, use fresh garlic etc depending on how much time I have and what I feel like. It’s a very forgiving recipe, everyone loves it and it’s so easy to make! Thank you very much, love from the UK
Best ever!!!
Do you cook the bottom pastry before adding chicken pie and top pastry
Love this pot pie, I have made it at least 10 times. I have tinkered a little, I only use 1/4 t of thyme,
and will sub 1% milk if I have no cream.
Thank you for this recipe, it’s amazing..
Try it, you will not be disappointed.
This is the best chicken pot pie I have ever had – my family asks me to make it all the time – thank you for the recipe!
After taking this chicken pie I understand why its called “classic”. A friend after having a bite he said” Now this is what I’d expect a home made chicken pie to taste”
This recipe is indeed a keeper!
This was so yummy. My husband couldn’t get enough!
This was the first Chicken Pot Pie that I ever made and it was nothing less than outstanding! Substituted milk for heavy cream and it still came out great! Decreased salt to 1t. For later efforts, egg washed the crust lightly and heated 10-12 minutes before adding the filling. (egg wash-1 egg, 1 T water or milk, pinch of salt). Very difficult to cover crust edges, but did it.
I followed exactly and it was excellent. I had to make the filling the night before and worried it would have absorbed the moisture, it did not. No leftovers!
A family favorite! The only thing I do differently is to add some diced potatoes. It thickens up the filling, and fills up the kids!! Thanks for sharing!!
I made it for a Friend.. it was Delicious! 🤗😋😋
I used a little white wine to deglaze the pan.. added chicken broth & cream! It was Yum!🙌👍😋🙏🥰
This is so delicious! My 9YO grandson keeps asking me to make it. I substitute the chopped onions with a cup of frozen pearl onions. Thank you for the recipe!
She said she wanted to make the best chicken pot pie recipe. Well in my opinion, she did it. This recipe is fantastic and is truly the best chicken pot pie I’ve ever had. Savings the recipe for future use for sure.
This was delicious! I’ll be keeping this recipe forever- such good comfort food! Thanks so much.
⭐️⭐️⭐️⭐️⭐️
Made this chicken pot pie, very easy and very delicious
This is my favorite chicken pot pie recipe. 🙂 I come back to it over and over again! I’ve used it for years!
This was a very delicious chicken pot pie! I don’t miss Marie Callenders quite so much now with this recipe! I did bake bottom crust for about 10 minutes , not sure i f was necessary. I Cut the salt back a bit and was perfect! Ok, i did cheat and use Pillsbury pie crust!
Delicious! I used rotesserie chicken, added canned potatoe and used a spoonful of better than bouillon paste to pump up the flavors along with a little adobe seasoning and egg washed the crust! Only problem, no leftovers! New family favorite!
ABSOLUTELY the BEST chicken pot pie I have ever had. Followed your recipe exactly except that I used frozen pearl onions instead of chopped onions, used boneless chicken thighs instead of breast, and added a pinch of truffle salt at the end. Delicious to the last crumb.
I used store-bought frozen crusts (M.Cal.) & sprinkled top crust with a little water, then kneaded it into a ball, flattened it out, & rolled it into a disc that fit the top perfectly. My previous experiences in trying to flatten the top crusts out have always ended up with cracked messes.
Thank you for my new favorite chicken pot pie recipe.
This is definitely a family favorite. In fact, I buy rotisserie chickens exclusively for this recipe! Lol. Prepping the crust and the filling truly takes it to the next level!
have been looking for a great filling recipe for a very long time and this is the one. thank you.