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 416 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
    Whole family LOVED this recipe! Made individual pot pies using 1 box Pillsbury Pie Crust 2 count refrigerated roll out sheets & 6 count large muffin pan (both found at Walmart). Used rim lrg drinking glass to cut crust lining, filled w/prepared recipe, then used rim sml drinking glass to cut crust topping. Crimped edges together with fork and cut 3 knife slits on top to release steam. Followed recipe ingredients & timing exactly. Cooled & popped out perfectly. These freeze perfectly too. Seriously easiest & BEST tasting CPP recipe ever. Thank you!

  2. This is a really good recipe. I substituted corn for the onions tho. I think I may have under baked it a bit
    Cuz the carrots were still crunchy. I made the crust from scratch so it was pretty good.

  3. I NEVER made a pop pie before and i tried it today. Can potatoes I sliced prepared the chicken breasts sliced and season in broth added onions and cooked chicken until tender added carrot and peas . For the sauce I used chicken gravy stir and cooked in pot for 20mins
    omg I was pleased on the outcome

  4. Awesome!!!!! I made this just added couple more ingredients fine green beans,corn and of course lil more flour, heavy cream and broth.. very tasty!! Kids loved it. Added more die to having a big family. Do try?????

  5. 5 stars
    This recipe was easy to make and simply amazing! Love the fresh vegetables and I used fresh herbs from the garden. I made my own crust which just added more deliciousness. My spouse didn’t speak during supper…that is how I know it was a hit. Thank you.

  6. I am not a cook. In fact I dread cooking. But, This was easy and so delicious.. I bet if I had put ALL the ingredients it’s would’ve been even better. LoL!

  7. This recipe is awesome!! Followed all directions aside from using homemade hash brown crust. Definitely the only pot pie recipe I use! Thank you!!

  8. 5 stars
    This really is the best chicken pot recipe I have tried. My daughter who is super picky about pot pies told me this was a keeper. That was a first. Husband ate the rest and loved it. No leftovers. And it was a quick and easy dinner.

  9. 5 stars
    This is the best chicken pot pie I have ever tasted!
    I have made it four times this month and everyone that has ate it says the same!

  10. 5 stars
    I agree wirh others who said tbis is a very easy pot pie recipe, yet very tasty. I used shredded rotisserie chicken and put the filling in four ramekins. I used a store-bought gluten-free pie crust and cut out circles and placed tbem on thw filing. They came out perfect.

    1. 5 stars
      I’ve never made a pot pie before so I figured I’d try it out since my boyfriend wanted me to. I’m 39 and have lived all over the world. So I’ve cooked ALOT. I don’t measure ingredients either,I just put what I think it needs. This came out PERFECTLY! I used everything the recipe called for just no measuring. Will make 2 next time thank you!

  11. 5 stars
    I’ve been cooking for fifty plus years and this is without a doubt the easiest and most delicious pot pie recipe I’ve ever made or eaten!! I even serve it for company and I’ve been asked for the recipe every single time😍

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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