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.
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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.
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.
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.
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 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.
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.
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:
- 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
- Boiled Corn on the Cob – brushed with butter
- Coleslaw – adds a refreshing crunch
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:
- Spatchcock Chicken
- Chicken and Rice
- Chicken Parmesan
- Chicken Marsala
- Chicken Stir Fry
- Instant Pot Whole Chicken
- Chicken Tortilla Soup
Chicken Pot Pie Recipe
Ingredients
- 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
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
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I have made this recipe about 5 or 6 times (and again tonight for dinner!) I can never go back to store-bought chicken pot pies. My husband requests this for dinner all the time now. I omit the mushrooms and add celery, and then just add half the salt. I never knew I could make chicken pot pie as good as this!
Hi Sam! That’s so great to hear. Thank you for the wonderful review.
O. M. G! I’ve made this recipe before, but this time, it was out of this world. I used your pie crust recipe (not the cream cheese pie crust) and I can’t believe how crispy and flaky the crust turned out. It was soooo good. Husband approved! And he’s a tough critic! I’ll have to say that pretty much every recipe of yours that I make, he loves it! When I have to ask him, “So, how was it?”, I get a generic “it was good” response. When I make something and he compliments it before I ask, you know it’s a winner. Last night, he said it was awesome except for the mushrooms! I love the mushrooms in it, so I told him to just pick them out! LOL I didn’t have just frozen peas, I had a frozen combo of veggies from Costco. It turned out just as tasty, except once it was cooked, the “broth” was a tad thin. Still tasted out of this world though! I’m making the leftovers for dinner tonight and stopped by to see what your recommendation was for reheating it and keeping the same crispy, flaky crust!
I’m so happy it was a hit, Mary! Thank you so much for sharing that with me.
This is the best chicken pot pie recipe. Last time I made it with smoked chicken and it was fabulous and so easy to make. Tonight I am making it with smoked turkey as we smoked a turkey for Thanksgiving and have leftovers. Thank you for all the delicious recipes.
That sounds delicious! Thank you for sharing. So glad you’re enjoying the recipe!
Subbed out chicken for leftover Thanksgiving turkey. Was amazing!
My husband and I love this recipe. The last time I made it we had 1/4 of the pie left over, which I froze. Your directions say do not thaw before baking and then it has directions on how to bake if refrigerated. Do I thaw the left over piece? What temperature do I bake it? For how long? Cover with foil? Thank you so much. I have your book and we love your recipes!
Glad to hear that he loved it! I have some Make ahead and reheating instructions in the recipe. The tips there should help.
I e made this several times both with rotisserie chicken and leftover Thanksgiving turkey. This last time, I tweaked it just a little. I added about half cup of white wine to the veggies before adding the flour and let it reduce to half. It added a wonderful flavor. I also was sure to add more flour this time. 1/3 cup never seems to be quite enough to thicken up the mixture and that results in a soggy bottom crust.
Great recipe and it comes together easily. I omitted the peas and mushrooms for the kids.
Could you confirm the 2 tps salt? It taste good, but salty. Thanks.
Your crab cakes recipe is a holiday staple.
Thank you! Yes, it’s 2 tsp fine sea salt, or to taste. You can reduce it next if it’s too salty for you. Also make sure to use unsalted butter.
I have made this chic pot pie numerous times yet I can never get the bottom crust to brown or close to done. What am I doing wrong? I’ve tried glass pie dishes, metal dishes…no luck. The taste is great but the bottom is always soggy???
Thank you.
HI Susan, a couple of things come to mind – are you baking right away? Also Make sure your oven is fully preheated to avoid steaming the dough, and bake in the center of the oven (not too high up). Also m ake sure to thicken the filling properly. And if using all frozen veggies, you probably want to thaw those first and drain excess liquid. Lastly, don’t forget to vent the top to allow steam to escape. I hope that is helpful.
Do I need to adjust the cooking time or temp if I want to bake 2 pies at once?
You may have to make some adjustments with the time and make sure to keep an eye on the pies. The temperature can remain the same.
Outstanding! Made it with your pie crust recipe….SOOOO delicious! Thank you😊
Is it possible to make this ahead of time and then reheat it somehow for dinner? And what temperature or how would you reheat it to make it stay just as tasty? Thank you
Hi Angelo! Yes- see my make ahead instructions above.
THE BEST chicken pie recipe I’ve ever eaten. I did leave out the peas and mushrooms as I am not a fan in chicken pie but it is still absolutely amazing! A HUGE hit at family gatherings. As a matter of fact, I’m making this today for a Thanksgiving meal with family. I use store bought crusts and a precooked rotisserie chicken which I think really adds to the depth and deliciousness of the pie!
So happy you love this recipe, Karen! Thank you for the feedback.
This is the only Chicken pot pie that I will ever make. My family absolutely love this recipe. I double mine for left overs but somehow it never makes it for dinner the next day.
Can I substitute whole wheat flour for the all purpose flour?
Hi Shannon! That should be fine. It may clump more easily though.
Easy and delicious, we used a pre-made gluten free crust and instead of making the gravy used gluten free canned condensed cream of chicken soup. It turned out great! Anyone have suggestions for how to store and reheat leftovers?
Thank you for your fantastic feedback! To Refrigerate: Cover leftover pot pie with plastic wrap or foil and store it in the refrigerator for up to 4 days. You can go to the Make-Ahead section of the recipe for reheating tips.
I absolutely love this recipe…I would like to make for Christmas Day….do you think I can prepare the day before, refrigerate and then bake Christmas Day?…thank you
Yes you can make this recipe ahead. Please check the “Make-Ahead”part of the recipe for tips.
If making 5 individual small pies, would I need more crust dough?
Hi Marilyn! I haven’t tried this in a smaller version to know how many mini pies this would make, I’m sorry.
I have made this recipe multiple times and it is so delicious! I do add herbs when cooking the mushrooms (oregano, rosemary and thyme) but otherwise it is absolutely perfect and easy to follow! Natasha has amazing recipes!
I’m so glad you enjoyed it, Liz. Thank you so much for sharing that with me.
I have made this recipe several times and it is perfect, simple and classic chicken pot pie.
I want to try this, but with chopped rather than shredded chicken (I hate shredded!) lol Looking forward though to this one!