Classic Chicken Pot Pie Recipe

Classic Chicken Pot Pie in a pie dish

The Spruce Eats / Diana Chistruga

Prep: 20 mins
Cook: 74 mins
Cooling Time: 10 mins
Total: 104 mins
Servings: 8 servings
Yield: 1 pie
Nutrition Facts (per serving)
561 Calories
33g Fat
42g Carbs
24g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 561
% Daily Value*
Total Fat 33g 42%
Saturated Fat 15g 74%
Cholesterol 89mg 30%
Sodium 676mg 29%
Total Carbohydrate 42g 15%
Dietary Fiber 4g 13%
Total Sugars 5g
Protein 24g
Vitamin C 4mg 22%
Calcium 53mg 4%
Iron 3mg 16%
Potassium 353mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Our classic chicken pot pie is loaded with tender chunks of chicken and vegetables in a thick, creamy gravy. A double crust makes the chicken pie satisfying and filling—make a homemade, buttery crust from scratch or make it even easier with convenient store-bought refrigerated crusts. Whichever option you choose, you will fall in love with this comforting pot pie.

Feel free to customize this pie to suit your family's tastes. Add some celery or potatoes to the pie or cut back on the vegetables and add extra chicken. Or replace the fresh chicken breasts with leftover cooked chicken or turkey. Fresh herbs are another excellent option. Fresh or dried thyme is called for, but you may want to use a mixture of herbs. Chives, sage, and rosemary are some great alternatives.

Serve chicken pot pie with a salad or fresh vegetables on the side. Sliced tomatoes and cucumbers make an excellent side dish with the pie, or you might serve it with a mound of freshly made coleslaw. Or serve the chicken pie with a cooked vegetable, such as green beans with bacon, a simple dish of sautéed asparagus with lemon, or roasted Brussels sprouts.

“My family loved this chicken pot pie, so it will be immediately added into my weeknight rotation. If you’re like me, always looking for something to make for a meal train, this comforting dish would be perfect to make for a family that is going through a challenging time. Just add a salad and dessert!” —Carrie Parente

Classic Chicken Pot Pie/tester Image
A Note From Our Recipe Tester


  • 6 tablespoons unsalted butter

  • 1 1/2 cups diced carrots

  • 1/2 cup diced onion

  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch dice

  • 1/3 cup all-purpose flour

  • 1 3/4 cups chicken broth

  • 1/2 cup heavy cream

  • 1/2 cup frozen peas, thawed

  • 2 tablespoons finely chopped fresh parsley

  • 2 teaspoons fresh thyme, or 1/2 teaspoon dried thyme

  • 1/2 teaspoon salt, or to taste

  • 1/4 teaspoon freshly ground black pepper, or to taste

  • 2 (9-inch) homemade or store-bought pie crusts, divided

  • 1 large egg, optional

Steps to Make It

  1. Gather the ingredients.

    Position a rack in the center of the oven and heat to 400 F.

    Classic Chicken Pot Pie ingredients

    The Spruce / Diana Chistruga

  2. Melt the butter in a large skillet or saucepan over medium heat. Add the carrots, onion, and chicken, and cook, stirring until the chicken is mostly cooked through and the vegetables begin to soften, about 10 minutes.

    Carrots, onions, and chicken in a pan on a burner

    The Spruce / Diana Chistruga

  3. Add the flour and continue stirring until the mixture is well combined, about 1 minute.

    Flour added to the onion, carrot, and chicken mixture in a pan on a burner, with a wooden spatula

    The Spruce / Diana Chistruga

  4. Add the chicken broth and cook, stirring frequently until well combined, about 5 minutes.

    Chicken broth added to the chicken mixture in the pan on a burner, with a wooden spatula

    The Spruce / Diana Chistruga

  5. Stir in the cream, peas, parsley, and thyme. Add salt and pepper, adjusting the seasoning to your liking. Let the filling cool slightly.

    Cream, peas, parsley, and thyme added to the chicken mixture in the pan, with a wooden spatula

    The Spruce / Diana Chistruga

  6. Line a 9-inch pie plate with 1 sheet of pie crust.

    Pie crust in a pie plate

    The Spruce / Diana Chistruga

  7. Add the filling mixture, smoothing it out evenly in the dish.

    Chicken pot pie mixture in the pie plate with the pie dough

    The Spruce / Diana Chistruga

  8. Top with the remaining pie crust. Trim the pastry and crimp the edge as desired. Cut a few vents in the top of the crust to allow steam to escape. If desired, mix the egg with 1 tablespoon water and brush the egg wash over the top crust.

    Chicken pot pie with a crust on top and egg wash in a bowl with a brush

    The Spruce / Diana Chistruga

  9. Place the prepared pie on a baking sheet and transfer to the oven. Bake until the crust is golden brown, and the filling begins bubbling up through the vents, 35 to 45 minutes. Cool the pie on a rack before slicing and serving, about 10 minutes.

    Classic Chicken Pot Pie

    The Spruce / Diana Chistruga

Glass Bakeware Warning

Do not use glass bakeware when broiling, or when a recipe calls for adding liquid to a hot pan, as glass may explode. Place a glass pie plate on an unheated baking sheet before placing the pie in the oven. Even if it states oven safe or heat resistant, tempered glass products can, and do, break occasionally.


  • To save time on baking day, prepare the filling and refrigerate it for up to 24 hours. When it's time to bake, gently heat the filling until warm, fill the crust, and bake as directed.
  • To avoid a soggy bottom, you may blind-bake or par-bake the untrimmed bottom crust. Fill, trim, and then top with the remaining crust. Tuck it under the trimmed bottom crust and crimp or flute as desired.
  • To keep the edges of your crust from getting too brown, cover with foil during the last 15 minutes of baking.

How to Make Ahead and Freeze Unbaked Pot Pie

  • To Freeze: Prepare the pot pie in a metal or foil pie pan, but do not add an egg wash. Wrap the pie tightly in foil and place it in the freezer.
  • To Bake From Frozen: Cover the frozen pie with a sheet of foil and bake at 400 F for 30 minutes. Remove the foil—apply an egg wash, if desired—and continue baking for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
  • To Defrost, Then Bake: Place the frozen pie in the refrigerator and let it thaw for about 24 hours. Cover the pie with foil and bake it at 400 F for 20 minutes. Remove the foil—apply an egg wash, if desired—and continue to bake for about 25 to 35 minutes, or until the crust is golden brown and the filling is bubbling.

Recipe Variations

  • Swap out 1/2 cup of the diced carrots with diced or sliced celery.
  • Make the pie with leftover turkey or shredded rotisserie chicken.
  • Swap about 1/4 to 1/3 of the chicken with diced ham for a chicken and ham pie.
  • If you aren't a fan of peas, use thawed frozen cut green beans instead.

How to Store and Freeze

To store leftover chicken pot pie, simply cover tightly with plastic wrap and place in the refrigerator, where it will keep for three to five days. You can also freeze cooked chicken pot pie for up to six months.

What temperature should chicken pot pie be cooked to?

Use a food thermometer to check that the filling is thoroughly cooked; it should register at least 165 F when inserted into the center of the pie. This goes for leftovers as well.

What is the difference between chicken pie and chicken pot pie?

While there's no definitive difference between the two terms, some believe a pot pie is made with a top crust, and some think a chicken pie is made with more chicken and fewer vegetables.