This Best Chicken Pot Pie recipe is truly a hug on a plate—rich, creamy, and full of classic flavors your whole family will love. It’s the kind of recipe that brings everyone to the table and leaves them asking for seconds.

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Best Chicken Pot Pie Recipe

There’s something special about a classic chicken pot pie. It’s warm, creamy, packed with tender chicken and vegetables, and wrapped in a buttery golden crust that melts in your mouth. This recipe is family-approved, easy to make with pantry staples, and perfect for a cozy dinner any night of the week.

Whether you’re cooking for a Sunday supper or want to bring a little comfort to a busy weeknight, this chicken pot pie recipe delivers every time. Let’s dive into the ingredients, why it’s so delicious, and some tips to make it the best pot pie you’ve ever baked.

Ingredients for Best Chicken Pot Pie

Here’s your simple grocery store grab list (no measurements—just what you’ll need to pick up):

  • Pie crusts (homemade or store-bought)

  • Boneless skinless chicken breast

  • Carrots

  • Celery

  • Onion

  • Chicken bouillon

  • Black pepper

  • Butter

  • Cornstarch

  • Flour

  • Heavy whipping cream

  • Frozen peas

  • Egg

These ingredients combine to create a creamy, savory filling that’s loaded with flavor and baked inside a golden, flaky crust.

Why You’ll Love Best Chicken Pot Pie

  • Kid-friendly comfort food – Even picky eaters can’t resist creamy chicken wrapped in pie crust.

  • Make-ahead friendly – You can prep the filling ahead of time and bake when ready.

  • Customizable – Swap in your family’s favorite vegetables like corn, green beans, or mushrooms.

  • Balanced and hearty – Protein, veggies, and flaky carbs in one dish. It’s a full dinner in a slice!

  • Family tradition potential – This is the kind of recipe that turns into a cozy staple in your household.

Frequently Asked Questions

Q: Can I use rotisserie chicken instead of cooking raw chicken?
A: Absolutely! If you’re short on time, shredded rotisserie chicken works beautifully. Just fold it into the cooked veggie mixture before filling the crust.

Q: Can I freeze chicken pot pie?
A: Yes! You can assemble the unbaked pie, wrap it tightly in foil, and freeze. When ready, bake straight from the freezer—just add an extra 15–20 minutes of cook time.

Q: What side dishes go well with chicken pot pie?
A: Since it’s already hearty, light sides like a crisp garden salad or roasted green beans pair perfectly. You could also serve it with a basket of warm dinner rolls.

Don’t Forget!

Remember to pin this recipe to save for later. Share it with your friends and family! Let us know in the comments how you enjoyed this recipe.

Best Chicken Pot Pie

By Georgia Johnson
Servings: 1 Large pie serves 4-5, mini pies serve 6
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Ingredients 

  • 2 homemade or store-bought pie crusts, about 9-inch each
  • 2 cups water
  • 1 lb. boneless skinless chicken breast, cut into 1/2-inch pieces
  • 2 carrots, peeled and cubed
  • 2 ribs celery, sliced
  • 1 medium onion, chopped
  • 2 tablespoons chicken bouillon granules
  • 1/4 teaspoon black pepper
  • 1/4 cup butter
  • 1/4 cup cornstarch
  • 1 tablespoon flour
  • 1 cup heavy whipping cream
  • 1 cup frozen peas
  • 1 egg
  • 1 tbsp. water

Instructions

  • In 4-quart saucepot combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes, stirring frequently until thickened. Add peas and set aside.
  • Roll out two 9-inch pie crusts. Place bottom crust into six ramekins or one 9-inch pie plate, and shape with your fingers. Pour filling into bottom crust. Roll out top crust; cut slits for steam to escape. Cover filling with top crust. Seal crusts and wave edge with your fingers. Whisk egg with water, and brush top crust with egg wash.
  • Bake in a 400 degree oven for 35-40 minutes, or until the crust is golden brown and filling is bubbling. If top crust is browning too quickly, cover loosely with aluminium foil. Let stand 15-20 minutes before serving.
  • Enjoy!

Did you make this recipe?

If you make this recipe, I’d love for you to leave your feedback and give this recipe a rating. Don’t forget to tag @comfortcookingblog on Instagram. Thank you!

Please enjoy this recipe as a gift from me to you, and if you do try it, I’d love to hear how it turned out for you!