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

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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!

If you enjoyed this video tutorial for Chicken Pot Pie, please subscribe to our Youtube Channel (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 1590 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

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Recipe Rating




Comments

  • Kait
    February 17, 2024

    Hi :)) how is the pie divided according to the nutritional value. Is it 6 or eight pieces ? Thank you <3

    Reply

    • NatashasKitchen.com
      February 17, 2024

      Hi Kait! It’s based on the number of servings at the top of the recipe card. I have this recipe set as 8 servings, so the serving size is per one slice.

      Reply

  • Nikki Zern
    February 17, 2024

    So delicious and the crust was amazing. I made it twice in less than 2 weeks. Do you have any beef stew filling suggestions?

    Reply

    • Natashas Kitchen
      February 17, 2024

      Hi Nikki, I’m so happy you enjoyed this recipe! I haven’t tried a beef stew filling to advise on the outcome. If you experiment, let me know how you liked the recipe.

      Reply

  • Lindsay
    February 15, 2024

    I made this tonight! It is the best I have ever had and her dough recipe was the easiest and a no fail! I have never had success making homemade crust until tonight. Absolutely delicious

    Reply

    • NatashasKitchen.com
      February 15, 2024

      I’m so glad to hear that, Lindsay! Thank you.

      Reply

  • Dan W.
    February 7, 2024

    Natasha, WOW this recipe is a 10+, exceptional!!! Great comfort food. Your pie crust recipe is fantastic, and this recipe is giving me many ideas. All I can say is this is the best pot pie ever.
    We received an expensive ($45) gourmet chicken pot pie for Christmas, it was VERY good. So I sort of went on a quest to make a better pot pie for a lot less money, BINGO!!! Your recipe really rocks!

    Glad to see it is in the new cookbook too, which we are also enjoying. Natasha, your are truly an inspiration!!!

    Reply

    • NatashasKitchen.com
      February 7, 2024

      That’s amazing, Dan! Thank you so much for the wonderful feedback.

      Reply

      • Dan W.
        February 8, 2024

        Natasha, I had a little extra filling, so I cheated and took canned biscuits, flattened them out, added stuffing to each one, sealed them with fork tines and baked at 350F for about 25 minutes. Voila’, wonderful snacks! If there is a way I can get you the photos, let me know, I will send them.

        Thanks!
        Dan

        Reply

        • NatashasKitchen.com
          February 8, 2024

          That sounds amazing, Dan! You can tag me in pictures on Instagram or Facebook. #natashaskitchen

          Reply

        • Ara
          February 10, 2024

          Love both of Dan’s comments. Will definitely be trying this recipe!

          Reply

  • bri
    February 6, 2024

    If i’m using all frozen vegetables, do i add them in with the frozen peas?

    Reply

    • NatashasKitchen.com
      February 7, 2024

      Hi, Bri! They are precooked so adding them with the peas should be fine.

      Reply

  • Autumn Cotnoir
    February 5, 2024

    How would you feel this recipe is for freezer friendly and at what steps? Would you bake the bottom crust first then add filling and uncooked top crust then freeze? What would cook time be from frozen? I love this recipe!

    Reply

    • Natashas Kitchen
      February 5, 2024

      Hi Autumn, I address that in the recipe post, please see my “Can I freeze chicken pot pie?” section. I’m so glad you loved this recipe.

      Reply

      • Destiny
        February 11, 2024

        I was wondering about this as well. It does not mention whether or not it needs to be cooked then frozen or frozen before being cooked?

        Reply

        • Natasha's Kitchen
          February 11, 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. You can freeze it and then bake it from a frozen state.

          Reply

  • Don
    February 5, 2024

    Hands down this is the best chicken pot pie I’ve ever made, it was actually fun, and easy to make. My family loved it. I used store bought pie crust, because I happened to be pressed for time, and it still came out fantastic. Next time I’ll make the homemade crust. This recipe gets a 10 out of 10.

    Reply

    • Natasha's Kitchen
      February 5, 2024

      Awesome! Thank you for the perfec rating and excellent review, Don!

      Reply

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