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.

Chicken Pot Pie garnished with parsley

This post may contain affiliate links. Read my disclosure policy.

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!

If you enjoyed this video tutorial for Chicken Pot Pie, please  (P.S. Click the BELL icon and you’ll be the first to know when we post a new video).

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.

  1. Sautee vegetables in 6 Tbsp of butter until soft.
  2. Add mushrooms and garlic and saute 5 min.
  3. Add cream and broth and simmer until thickened.
  4. Stir in chicken, peas, and parsley and remove from heat.
  5. Roll out pie crust to 12″ and transfer to a pie pan.
  6. Add Filling into crust and cover with the second crust.
  7. 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.

Pie shield over 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:

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.

Natasha's Kitchen Cookbook

Chicken Pot Pie Recipe

4.99 from 1670 votes
Author: Natasha Kravchuk
Chicken Pot Pie Recipe in Pie pan
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 Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Ingredients 

Servings: 8 people
  • 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

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.

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 Per Serving

579kcal Calories38g Carbs26g Protein36g Fat15g Saturated Fat4g Polyunsaturated Fat14g Monounsaturated Fat0.3g Trans Fat112mg Cholesterol879mg Sodium511mg Potassium3g Fiber3g Sugar3384IU Vitamin A13mg Vitamin C57mg Calcium3mg Iron
Nutrition Facts
Chicken Pot Pie Recipe
Amount per Serving
Calories
579
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
14
g
Cholesterol
 
112
mg
37
%
Sodium
 
879
mg
38
%
Potassium
 
511
mg
15
%
Carbohydrates
 
38
g
13
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
26
g
52
%
Vitamin A
 
3384
IU
68
%
Vitamin C
 
13
mg
16
%
Calcium
 
57
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: chicken pot pie, pot pie, savory pie
Skill Level: Easy/Medium
Cost to Make: $
Calories: 579

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.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Denise
    May 24, 2024

    My husband and I love your pot pie. My husband didn’t like pot pies until he tasted this one and he even eats it for breakfast. My problem is I had one that was not cooked but it was frozen, so I cooked it exactly like the recipe.and it did not come out right. One part of the pie cooked faster than the other side even when it was right in the centre. Is there another way to bake from frozen. Thank you

    Reply

    • Natashas Kitchen
      May 24, 2024

      Hi Denise, is it possible one side of the oven runs hotter? You may need to rotate the pie mid baking to ensure it bakes evenly. I wish I cold be more helpful.

      Reply

  • Patty
    May 14, 2024

    THE finest Chicken Pot Pie recipe in the UNIVERSE!!! BAR NONE. The end.

    Reply

  • Erika
    May 13, 2024

    I am scheduled for a C-section next Friday the 24th and this is our families fave pot pie recipe. It’s the one make ahead freezer meal my husband has requested haha so, how would I go about that? Should I just prep them like normal and then instead of baking, freeze them and then whenever we are ready, thaw in the fridge overnight before baking? TIA!!

    Reply

    • Natasha's Kitchen
      May 14, 2024

      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.

      Reply

  • Hallah
    May 6, 2024

    Made this and looooove the mushrooms in the recipe!!! My boyfriend loved it too

    Reply

    • NatashasKitchen.com
      May 6, 2024

      That’s great, Hallah! So glad it was enjoyed.

      Reply

  • Angelique Whitney
    May 3, 2024

    Made this last night for supper for my Dad. Even made your recipe for crust. It was fantastic! Dad said it was the best tasting chicken pot pie he’s ever had and the crust was perfection. I have never been able to make a great crust until now! I have made some of your other recipes, and just wanted to say thank you for sharing your passion with us. It is a blessing to be able to share good food and come around the table with those I love.

    Reply

    • NatashasKitchen.com
      May 4, 2024

      That’s wonderful to hear Angelique! I’m so glad it was a hit. Thank you so much for sharing.

      Reply

  • Dave Robbins
    May 3, 2024

    Used to buy Costco pot pies but were too big. This recipe is just the perfect size and 100 times better than Costco. WELL DONE!!!! BTW: We haven’t had a bad recipe of yours yet!

    Reply

    • NatashasKitchen.com
      May 3, 2024

      I’m so happy to hear that, Dave!

      Reply

  • Jess Gmitter
    May 1, 2024

    Made this for the first time (a week and a half ago!), per pie crust recipe and all. It was a total crowd pleaser, even picky 12 yr old. Absolutely DELISH!! Made it again tonight to take to my mom’s for dinner tomorrow. I cheated w the pie crust (sports practice until8:30) I just didnt have time. My question…it will be fully cooked, allowed to cool down then into the fridge for tomorrow. Is there a preferred way of reheating? If so, how and for how long? Help!

    Reply

    • NatashasKitchen.com
      May 2, 2024

      Hi Jess! I’m glad it was a hit! Chicken pot pie reheats well. You can either reheat it in the microwave, or cover it will foil and reheat it in the oven at 350 for about 25-30mins until it’s warmed through.

      Reply

  • Linda
    April 29, 2024

    My family loves this recipe, my only change is I use chicken broth instead of water for crust.

    Reply

    • NatashasKitchen.com
      April 29, 2024

      I’m so glad it’s being enjoyed, Linda!

      Reply

  • Amber
    April 29, 2024

    This was hands down the most delicious and gorgeous chicken pot pie that I have EVER had! I did add a stalk of celery and 2 tsp of fresh thyme. Other than that, the filling was made per the recipe. I love all of your recipes! I even bought your cookbook! I really appreciate all that you do! You rock! Oh, and I purchased the pie dish you suggested for this recipe. I love that, too! 😀

    Reply

    • NatashasKitchen.com
      April 29, 2024

      Thank you so much, Amber!

      Reply

  • Tish Lowe
    April 29, 2024

    This was absolutely delicious! So easy to make too! Savory, rich and loaded with flavor!

    Reply

  • Terri Cowell
    April 27, 2024

    This recipe is so good. I Love it and so does my family. Thank you.

    Reply

  • Anna H.
    April 27, 2024

    I have been asked to make 2 Chicken Pot Pies for the swim team’s pot luck dinner! (We won Michigan State Swim Meet!!!)
    Your recipe is the best one I’ve found yet. (I LOVE mushrooms lol) so it was chosen for this event! I will definitely let you know how it turns out!

    Reply

  • Nancy
    April 25, 2024

    Delicious! My husband said it was the best Chicken Pot Pie he’s ever had. My crust didn’t turn out as pretty as yours for my first try (more of a rustic look 😂), but I’m confident my next attempt will be better. Thank you!

    Reply

  • Lenore DeLitizia
    April 25, 2024

    I didn’t know what to make for supper. Luckily, my son and his wife gifted me with your signed book, so I opted for the chicken pot pie. I did cook and shred my own chicken breasts, but I had all the other ingredients. It was pretty easy to follow and I am very proud of how it turned out. Thank you Natasha.

    Reply

    • NatashasKitchen.com
      April 25, 2024

      That’s wonderful, Lenore! Thank you for sharing.

      Reply

  • Angie
    April 24, 2024

    I added a few things like celery and potatoes. 🤷🏽‍♀️ I also used half and half bc that’s what I had on hand. Anyway it came out perfect and the kiddos loved it! Thanks for sharing!

    Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.