Best Chicken Pot Pie Recipe

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.

The Best Classic Chicken Pot Pie Recipe

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: 20min

Total: 50min

Yield: 8

Serving Size: 1 /8th of the recipe

Nutrition Facts: servingSize 1 /8th of the recipe, calories 419 kcal, Carbohydrate 30 g, Protein 16 g, Fat 25 g, Saturated Fat 11 g, Cholesterol 71 mg, Sodium 755 mg, Fiber 2 g, Sugar 1 g

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))

Instruction:

1. Make sure there is an oven rack on the bottom rack of the oven. Preheat oven to 425 degrees F.
2. 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.
3. 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.
4. Remove from the heat. Stir in the peas and flat leaf parsley. Let this cool for 15-30 minutes before filling the pie.*
5. 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.
6. Place the filled pie plate on a baking sheet. Bake for 30 minutes on the bottom rack of the oven.
7. Cool for 15-30 minutes before slicing and serving.**

Chicken Pot Pie Recipe

This homemade Chicken Pot Pie is homey, cozy and will warm you up. It has a homemade flaky Pie Crust and is loaded with juicy chicken in gravy and vegetables. If you’ve never tried a homemade savory pot pie, this will impress everyone.

Prep: 20min

Total: 70min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 579 kcal, Carbohydrate 38 g, Protein 26 g, Fat 36 g, Saturated Fat 15 g, Trans Fat 0.3 g, Cholesterol 112 mg, Sodium 879 mg, Fiber 3 g, Sugar 3 g, unSaturated Fat 18 g, servingSize 1 serving

Ingredients:

• 1 homemade pie crust ((2 disks))
• 4 cups cooked chicken (shredded*)
• 6 Tbsp unsalted butter
• 1 medium yellow onion ((1 cup chopped))
• 2 medium carrots ((1 cup) thinly sliced)
• 8 oz white or brown mushrooms ((stems discarded), sliced)
• 3 garlic cloves (minced)
• 1/3 cup all-purpose flour
• 2 cups chicken stock
• 1/2 cup heavy cream
• 2 tsp fine sea salt (or to taste, plus kosher salt to garnish)
• 1/4 tsp black pepper (plus more to garnish)
• 1 cup frozen peas (do not thaw)
• 1/4 cup parsley (finely chopped, plus more to garnish)
• 1 egg (beaten for egg wash)

Instruction:

1. In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
2. Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
3. Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.
4. Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a 9” pie dish. Spoon the pie filling over the bottom crust.
5. Roll the second disk of pie dough into a 10” diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
6. Bake at 425˚F for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4” diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.

Classic Chicken Pot Pie

One of our most popular and top-rated meals of all time, this Classic Chicken Pot Pie has a flaky, buttery crust, a creamy sauce, and a hearty mix of chicken and vegetables your family will love. Plus, this homemade chicken pot pie is super easy to prep, making it a great recipe for beginner cooks and busy families alike.

Prep: 25min

Total: 1h5min

Yield: 6

Serving Size: 1 Serving

Nutrition Facts: calories 560 , Carbohydrate 44 g, Cholesterol 50 mg, Fat 5 , Fiber 4 g, Protein 25 g, Saturated Fat 10 g, servingSize 1 Serving, Sodium 1210 mg, Sugar 4 g, Trans Fat 2 1/2 g

Ingredients:

• 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
• 1/3 cup butter or margarine
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
• 1/2 cup milk
• 2 1/2 cups shredded cooked chicken or turkey
• 2 cups frozen mixed vegetables, thawed

Instruction:

1. Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

The Best HOMEMADE CHICKEN POT PIE RECIPE I Ever Made

FAQ

What is the sauce made of in chicken pot pie?

How do you keep the bottom crust of a chicken pot pie from getting soggy?

How do you keep chicken pot pie from being runny?

Is the chicken in Marie Callender’s chicken pot pie?