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October 23, 2020

Chicken Pot Pie Recipe (VIDEO)

Name: Chicken Pot Pie Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
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 salt (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)

This homemade Chicken Pot Pie is classic comfort food and will warm you up. It’s a show-stopping dish with a flaky Pie Crust, filled with saucy chicken and vegetables.

If you’ve never tried a homemade savory pot pie, you are in for a treat. Watch the video tutorial and see how easy it is.

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We love easy chicken dinners from Instant Pot Whole Chicken to Chicken Tortilla Soup. If you are looking for chicken recipes the whole family will love, this Chicken Pot Pie Recipe is a must-try!

Chicken Pot Pie Video Tutorial:

Homemade Chicken Pot Pie is way better than store-bought or frozen pot pie. From the buttery homemade crust to the saucy, satisfying center, it’s no wonder the Pot Pie is so famous!

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What is a Pot Pie?

A pot pie is a savory pie filled with meat (usually chicken) and vegetables in a gravy-like sauce. Classic pot pies are made with a top and bottom pie crust. Pot Pies are an excellent way to re-purpose leftover cooked chicken, turkey, or even ham.

Sliced chicken pot pie with chicken and veggie center

Ingredients for Chicken Pot Pie:

A chicken pot pie is a meal in itself – loaded with vegetables and protein. The high quality ingredients and generous filling really differentiates this from the ones you’ll find in the freezer section. Once you try homemade, there’s no going back. This also requires simple ingredients:

Double Pie Crust – You’ll need two pie disks for the top and bottom.
Chicken – Use shredded cooked chicken from a rotisserie chicken or cook your own chicken breasts.
Butter & Flour – These make the roux or base for the gravy sauce
Onion, Carrots, Mushrooms, & Peas – this is loaded with vegetables
Garlic and Parsley – These aromatics and simple salt and pepper balance this savory pie.
Chicken Stock & Cream – form the creamy gravy sauce

Ingredients for chicken pot pie with chicken, mushrooms, carrot, onion

The Best Crust for Chicken Pot Pie:

In a pinch, this recipe will work with a store-bought double pie crust, but we highly recommend using a homemade all-butter Pie Crust. It is 5 ingredients (including water and salt) and takes just minutes to make. You can also make it a couple of days ahead.

Our homemade crust rolls out easily and it never gets soggy when baked. The bottom stays crisp without needing to pre-bake. We use this same pie crust for savory and sweet pies like Apple Pie, our juicy Cherry Pie and Blueberry Pie.

Savory pie crust top for chicken pot pie

How to Make Chicken Pot Pie:

A homemade Chicken Pot Pie is easier and takes less time than you think! We use a deep 9″ pie dish for this recipe.

Sautee vegetables in 6 Tbsp of butter until soft.
Add mushrooms and garlic and saute 5 min.
Add cream and broth and simmer until thickened.
Stir in chicken, peas, and parsley and remove from heat.
Roll out pie crust to 12″ and transfer to a pie pan.
Add Filling into crust and cover with the second crust.
Crimp edges, cut slits, brush with egg wash and bake.

how to make Chicken pot pie photo tutorial

Make-Ahead Tip: Chicken pot pie reheats beautifully. Just warm it in the microwave until heated through. The sauce stays creamy without separating and it tastes just as good as the day you made it!

Common Questions:

Can I substitute the chicken?

You can use a different protein like leftover roast turkey for a turkey pot pie or even diced baked ham for ham pot pie!

Can I use a store-bought crust?

To save time, you can substitute a store-bought crust, just be sure to get a double pie crust for the top and bottom and thaw according to package instructions.

Can I make this in a different dish?

You can use a 9″ diameter cast iron skillet, or even a 9″ round cake pan or springform pan.

Can I freeze chicken pot pie?

To freeze a pot pie, cover with foil and freeze up to 2 months. Remove from the freezer 30 minutes before baking (do not thaw). Bake covered with foil for an extra 25-30 minutes at 425˚F then remove foil and bake as directed in the recipe.

How to tell when a pie is done?

Use an instant-read thermometer to test for doneness. The internal temperature of your pie should reach 165˚F.

How to prevent pie from browning?

It helps to Pat down the edges so they don’t rise above the center of the pie. If your pie is browning too quickly, cover it with a pie shield. You can make one by cutting a 4″ circle from the center of a square sheet of foil. Place the pie shield loosely over the pie.

What to serve with Chicken Pot Pie:

Because pot pies are so hearty and full of protein, we love to serve this as a main course paired with Mashed Potatoes, soft Dinner Rolls and simple vegetable sides:

Caesar Salad – so fresh, simple and made from scratch
Roasted Brussels Sprouts – with crispy bacon
Baked Asparagus – our go-to asparagus recipe
Beet Salad – with the best dressing

Chicken pot pie served on a plate with fork

More Chicken Dinner Recipes:

If you love this Chicken Pot Pie, then you won’t want to miss these family-favorite chicken recipes.

Spatchcock Chicken – a genius way to cook a whole chicken
Chicken and Rice – quick and easy in an instant pot
Chicken Parmesan – crispy, cheesy and so saucy
Chicken Marsala – classic restaurant re-make
Chicken Stir Fry – with a simple, tasty sauce

Chicken Pot Pie Recipe

4.96 from 46 votes

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

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.

Author: Natasha Kravchuk

Skill Level: Easy/Medium

Cost to Make: $12-$16

Keyword: chicken pot pie, pot pie, savory pie

Cuisine: American

Course: Main Course

Calories: 460 kcal

Servings: 8 people

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 salt 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

US Customary – Metric

Instructions

In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
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.
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.
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.
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.

Recipe Notes

*Use leftover shredded rotisserie chicken (light or dark meat), or cook and shred 2 large chicken breasts to get 4 cups shredded chicken.

Nutrition Facts

Chicken Pot Pie Recipe

Amount Per Serving

Calories 460 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 13g81%

Cholesterol 118mg39%

Sodium 849mg37%

Potassium 491mg14%

Carbohydrates 27g9%

Fiber 2g8%

Sugar 4g4%

Protein 24g48%

Vitamin A 3387IU68%

Vitamin C 13mg16%

Calcium 49mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclosure

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.