The Very Best Classic Chicken Pot Pie

Author: Marthinus Strydom
Category: Chicken
Serves/Qty: 4.00
Heidi Strydom

Indulge in the ultimate comfort food with this homemade chicken pot pie recipe that features a flaky pie crust and creamy filling. It's a classic rendition of the dish that promises to satisfy your taste buds.

Marthinus Strydom

The Story

Chicken pot pie is a classic dish that has been enjoyed by many for generations. Its exact origins are not well documented, but it is believed to have originated in medieval England as a savory pie made with a variety of meats, vegetables, and gravy. The term "pot pie" refers to the method of cooking, where the ingredients are placed in a pot and covered with a pastry crust. The dish became popular in America in the 19th century, and chicken became the main ingredient due to its affordability and availability. Today, chicken pot pie remains a beloved comfort food, with various versions and adaptations found in different regions of the world.

More about United Kingdom

The United Kingdom, made up of England, Scotland, Wales and Northern Ireland, is an island nation in northwestern Europe. England – birthplace of Shakespeare and The Beatles – is home to the capital, London, a globally influential centre of finance and culture. England is also site of Neolithic Stonehenge, Bath’s Roman spa and centuries-old universities at Oxford and Cambridge.

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Adjust Quanities

4 tbsp (12 Teaspoons) unsalted butter
500 g boneless skinless chicken breast -cut into small bite size pieces
1 cup (48 Teaspoons) sliced carrots
0.50 cup (24 Teaspoons) sliced celery
0.50 cup (24 Teaspoons) chopped yellow onion
1.25 tsp salt
0.50 tsp garlic powder
0.50 tsp dried thyme leaves
0.25 tsp ground black pepper
0.25 cup (12 Teaspoons) all-purpose flour
0.50 cup (24 Teaspoons) heavy cream
1 cup (48 Teaspoons) chicken broth
0.50 cup (24 Teaspoons) frozen peas
2 tbsp (6 Teaspoons) minced fresh flat-leaf parsley
puff pastry for the crust


  1. Preheat oven to 220 degrees C (425 F).
  2. Add the butter to a large skillet over medium heat.
  3. 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.
  4. 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.
  5. Remove from the heat. Stir in the peas and flat leaf parsley. Let this cool for 15-30 minutes before filling the pie.
  6. Spoon the cooled filling into a oven proof ramekin or other container. Top with the pie crust. Seal the edges of the pie crust together. 
  7. Cut 3-4 slits in the top crust to allow steam to escape.
  8. Place the filled pie plate on a baking sheet. Bake for 30 minutes on the middle rack of the oven.
  9. Cool for 15-30 minutes before slicing and serving.
  10. Freezes beautifully. Make a big batch, cool and cut into portions and freeze. To defrost, place in a oven at 140 C until heated through and the crust is nice and crispy.

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