Homemade Chicken Pot Pie is a classic comfort food, perfect for the cold weather or whenever you crave a cozy meal. It features a rich and savory filling of tender chicken, fresh vegetables, and creamy gravy, all nestled in a flaky, golden double crust.

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 to make this comforting dish.

Sliced chicken pot pie with chicken and veggie center

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

Chicken Pot Pie Recipe

This Chicken Pot Pie is such a beloved recipe that we included it in Natasha’s Kitchen Cookbook and we love it so much that we also make Chicken Pot Pie Soup and Chicken Pot Pie Casserole! If you’re searching for a chicken recipe that the whole family will adore, this Chicken Pot Pie is a must-try!

Similar to our Turkey Noodle Soup recipe, chicken pot pies are an excellent way to repurpose leftover meat or vegetables, especially after the holidays. With the same ingredients, your leftovers transform into a delightful new dish, giving them a fresh twist before your family catches on that you are serving the same thing on repeat. For example, use leftover Thanksgiving turkey to make a Turkey Pot Pie—just swap the chicken for turkey while keeping the rest of the recipe the same.

Chicken Pot Pie Video

Homemade Chicken Pot Pie is way better than store-bought or frozen pot pie. From the buttery homemade pie crust to the saucy, satisfying center, it’s no wonder the Pot Pie is so famous! Watch the video to see how easy this is to make and to see how Natasha makes the fancy (but surprisingly simple!) fluted edge.

What is a Pot Pie?

A pot pie is a savory pie filled with meat (typically chicken) and vegetables in a gravy-like sauce. Classic pot pies are made with a double crust. Inside, you’ll find a flavorful blend of cooked chicken, vegetables, and herbs in a creamy gravy made from a roux (butter and flour) combined with chicken stock and cream.

Chicken Pot Pie garnished with parsley

Ingredients for Chicken Pot Pie

Chicken pot pie is a complete meal, brimming with vegetables and protein. The high-quality ingredients and generous filling set it apart from store-bought versions. Once you try a homemade pot pie, you’ll never go back. Plus, it only requires simple ingredients:

  • Pie Crust – You’ll need two pie disks for the top and bottom. While we prefer homemade, store-bought pie crust works perfectly and saves time (be sure to thaw according to instructions on box).
  • Chicken – Use shredded, cooked chicken from a roast chicken or cook your own boneless chicken breasts or thighs.
  • Butter & Flour – These make the roux, forming the base for the gravy sauce.
  • Chicken Stock & Cream – Combine to create the creamy gravy sauce.
  • Veggies – Onion, carrots, mushrooms, and frozen peas – this dish is loaded with vegetables.
  • Garlic and Parsley – These aromatics, along with simple salt and pepper, perfectly balance this savory pie.
Ingredients for chicken pot pie with chicken, mushrooms, carrot, onion

Substitutions

You can customize your chicken pot pie with your favorite vegetables and flavors. Use whatever you have on hand, leftovers from last night’s dinner, or seasonal produce. Simply chop your veggies into bite-sized pieces and add them to the filling.

  • Vegetables – green beans, celery, corn, broccoli, chopped potatoes (fork tender)
  • Herbs – Thyme, oregano, chives
  • Meat – Leftover roast turkey or baked ham are great options, especially after the holidays.
  • Crust – While we love using our homemade pie crust for both the top and bottom layers, you can easily swap the top layer with store-bought puff pastry for a quick and delicious alternative.

The Best Crust for Chicken Pot Pie

In a pinch, you can use a store-bought double pie crust for this recipe, but we highly recommend a homemade all-butter Pie Crust for the best results. Made with just five ingredients (including water and salt) it takes just minutes to make. You can also make it a couple of days ahead.

Our homemade crust rolls out effortlessly and remains crisp when baked, without the need for pre-baking. It’s perfect for both savory and sweet pies, including favorites like our 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.

  • Sauté the Vegetables – In a dutch oven or pot over medium heat, melt the butter. Add diced onions and carrots and sauté for 8 minutes until soft. Add mushrooms and garlic, and sauté another 5 minutes until softened.
  • Prepare Gravy – Add the flour and stir constantly for 2 minutes. Add chicken stock, heavy cream, and bring to a simmer. Cook for 1 minute or until it thickens into a thick gravy consistency. Season with salt and pepper to taste.
  • Assemble the Pot Pie – Add the chicken, frozen peas, and parsley. Stir to combine, then remove from heat and set aside while you prepare the crusts. Roll one chilled pie crust disk into a 12-inch circle and transfer it into a deep 9-inch pie dish (you can also use a 9″ diameter cast iron skillet, or even a 9″ round cake pan or springform pan). Spoon the filling over the crust.
  • Cover and Seal – Roll the second pie disk into a 10-inch circle and place it over the pie filling. Fold any excess dough under the bottom crust and crimp the edges together. Use a sharp paring knife to cut five small slits in the top crust to allow steam to escape. Brush the top with a beaten egg and lightly sprinkle with coarse salt and pepper.
  • Bake at 425°F for 30-35 minutes, or until the top crust is golden brown. Test for doneness with a thermometer. The center of the pie should reach 165°F. If it browns too quickly, tent with foil (see tips below). Let the pie rest for 15 minutes before slicing.
how to make Chicken pot pie photo tutorial

How to Prevent Pie from Browning

To prevent the edges of the pie from rising above the center, gently pat them down before baking. If your pie starts to brown too quickly, cover it with a pie shield. You can easily make one by cutting a 4-inch circle from the center of a square sheet of foil and placing the shield loosely over the pie.

Foil wrapped on Chicken pot pie acting as a pie shield for baking

Make-Ahead

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!

  • To Refrigerate: Cover leftover pot pie with plastic wrap or foil and store it in the refrigerator for up to 4 days.
  • Freezing: Prepare your pie and cover with foil. Freeze for up to 2 months. Remove from the freezer 30 minutes before baking (do not thaw).
  • To Reheat: (From frozen) Bake covered with foil at 425°F for 25-30 minutes longer than the original baking time. Remove the foil and continue baking as directed in the recipe until the top is golden brown and the filling is hot. (From refrigerated) Bake at 350°F for about 20-30 minutes, or until the filling is heated through. Alternatively, you can cover with plastic wrap or a lid and microwave for 2-3 minutes, or until warmed.
Baked Chicken Pot pie with a slice on a pie server

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 or sliced Sourdough Bread, and simple vegetable sides:

Chicken pot pie, filled with chicken and vegetables, sliced and served on a plate with fork

This Chicken Pot Pie blends the comforting warmth of a homemade meal with the simplicity and ease you’ve come to love from Natasha’s Kitchen. We hope you enjoy this recipe as much as we do and create wonderful memories with those you share it with.

More Chicken Dinner Recipes

If you enjoy this Chicken Pot Pie, be sure to check out these other family-favorite chicken recipes:

Chicken Pot Pie Recipe

4.99 from 1703 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 servings
  • 1 homemade pie crust, (2 round)
  • 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 ⅓ cup flour and stir constantly for 2 minutes. Add chicken stock, and ½ cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, ¼ tsp black pepper, or season to taste. It should be well-seasoned.
  • Add shredded cooked chicken, frozen peas, and ¼ 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 deep 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 of shredded chicken.

Variations: 

  • Veggies – Dice the veggies into even-sized pieces. Try green beans, celery, corn, broccoli, chopped potatoes (fork tender).
  • Herbs – Thyme, oregano, chives
  • Meat – Leftover roast turkey or baked ham are great options, especially after the holidays.
  • Crust – While homemade is best, you can substitute with store-bought pie crust, or even store-bought puff pastry.

Nutrition Per Serving

1serving Serving579kcal 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
Serving Size
 
1 serving
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's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.99 from 1703 votes (1,092 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • sharon scattolon
    October 15, 2024

    Hi Natasha – our family loves this recipe. I have leftover turkey from Thanksgiving and wondering if you think this would work in place of chicken?

    Reply

    • NatashasKitchen.com
      October 15, 2024

      Hi Sharon! Absolutely. We use leftover thanksgiving Turkey to make this too.

      Reply

  • Riley
    October 12, 2024

    So I’ve made this so many times and we can’t get enough! Question though: have you tried freezing this?

    Reply

    • NatashasKitchen.com
      October 12, 2024

      Hi Riley! So glad you’re loving it. Yes, it freezing well before or after baking.

      Reply

  • Jenn
    October 11, 2024

    I have now made this a few times, and its unanimous, this it the BEST chicken pot pie I have ever had (and I also LOVE the pie crust)! I am so happy I found this recipe and the videos are so helpful! I will continue to make this again and again!

    Reply

  • Karen
    October 10, 2024

    Hi Natasha,
    This looks amazing.
    I’m curious if this could be customized for a party? How would you go about making this in to put in a chaffing dish?

    Reply

    • Natashas Kitchen
      October 10, 2024

      Hi Karen, I bet that could work, you may want to make it in a pan that would fit into the chafing dish? Unless your chafing dish is oven safe?

      Reply

  • Ann
    October 2, 2024

    Hi Natasha
    This looks so good
    Can I use leeks instead of the onions?

    Reply

    • Natashas Kitchen
      October 2, 2024

      Hi Ann, I haven’t tried leeks as a substitute to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Carla
    September 30, 2024

    Hi, can I use Half and Half instead of heavy cream? Will it change the thickening of the sauce?

    Reply

    • NatashasKitchen.com
      October 1, 2024

      Hi Carla. Using a lighter cream will result in a thinner sauce.

      Reply

  • James Bain
    September 24, 2024

    This is one of the greatest things to ever come out of our oven and we love to cook! We use smoked chicken which I occasionally make on our kamodo and we add diced potato. We slice the leftovers into serving size peices and freeze in vaccuum bags. It is amazing even after freezing.

    Reply

  • Heather Massey
    September 17, 2024

    Turned out perfectly delicious good fall weather food

    Reply

  • Rene Dubois
    September 16, 2024

    I have made this recipe a few times and love it every time. It’s always evolving depending on what’s in the fridge! Hehe

    Reply

As Featured On

Never Go "Hangry" Again!

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