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.
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.
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
Filed Under
This was the best, most delicious pot pie I have ever eaten. I roasted a turkey and saved all the wonderful juices for my stock. I don’t like mushrooms or peas so I added some chopped celery and green beans to replace them. This was so good. I will definitely make it again. and again. and again.
Perfect! I’m happy that you loved this recipe, thank you for sharing!
This was amazing and very simple. The hardest part is deboning and shredding the chicken. And DEFINITELY take the time to make your own pie dough. I followed the accompanying recipe, and it is so simple, my first attempt at making pie dough. KEEPER!!!
Awesome! Thank you so much for your wonderful comments and feedback.
Made minor adjustments to thickness of the sause (one cup of whole milk, I had no cream at home) to make it more loose. Unsure if I will add that many mushrooms next time. A two thumbs up from my husband! Wish I could attach photos. 4 1/2 stars
Thanks for your good feedback, we appreciate it!
Hi Natasha,
It is very easy and tasty .. I love it
Thanks for sharing!
Would love to have your pie crust recipe as I would really love to make this pie….sounds and looks so yummy.. Have made a lot of your recipes and love them all.
Hi Joyce, please try it! Here’s my pie crust recipe. I hope it becomes one of your favorites!
Hi I make this but instead of making the gravy I use a can of cream of .ca,ray or mushroom soup. Add milk to the desired thickness
Thank you for sharing that with me, Agnes.
What if I don’t have mushrooms? Can I use some cream of mushroom?
Hi Eva, you are welcome to omit the mushrooms. I can’t say cream of mushroom will work; it may alter the flavor.
My husband and I just made this and it is just beautiful…I love all your videos which are so easy to follow..thank you!!!
Hi Natasha, words can’t describe how grateful I am to this recipe of yours. The pie crust came out so buttery and flaky, the bottom wasn’t soggy at all, simply perfect! Best chicken pot pie I’ve ever had, not exaggerating! Even my guest won’t stop raving about it, apparently it’s the best he’s ever had as well!
I’m so happy to hear that! Thank you for sharing your great review, Amelia!
Hi Natasha sweet heart I made chicken pot pie so so delicious and I made pie crust from ur recipe so nice my family love it thank u 🌹💕🙏
Hello there, great to hear that you loved this chicken pot pie recipe. Thanks for your great review!
Hi Natasha 💕🌷
My family want for tomorrow make chicken pot pie ur recipe
They love it so so delicious and I like to make it again tomorrow
Thank u 🙏 🙏🙏🙏😋😋😋😋😋❤️👨👩👧👦❤️
I hope you all love this recipe, Mahnaz!
Wonderful recipe.. pie looked and tasted delicious 😋.. will definitely make again and again.. thank you so much xx
You’re welcome, Ceri! It sure sounds like you found a new favorite recipe! I’m so happy you enjoyed it!
This is “seriously the best” chicken pot pie recipe ever. I have made it twice, adding in a cup of diced cooked potatoes, and making a little more broth, because I enjoy more broth. It took me a minute to get past how crumbly the piecrust starts out, but it is the crowning glory of the pie itself!
So happy to hear that, Sharon. I’m glad you loved this recipe!
I add potatoes as well. So yummy
This is by far the best chicken pot pie recipe. I have removed all other pot pie recipes from my Pinterest board & this is my go to recipe.
The sauce is rich & creamy. And tasty
Hello Natasha,
This pie looks amazing!!
I wanted to give it a whirl, but, I wanted to ask if I could prepare it in the morning, refrigerate, and bake it off when I get home from work? I wasn’t sure, if by doing so, the pie crust would become soggy?
Hi Diana, you may make and bake this 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!
Your recipes are so wonderful!!!!! Love watching your videos!
Thank you so much for your compliment and for always watching my videos!
I made my FIRST ever Chicken Pot Pie using your recipe and I not only love it. My gracious husband like it and some friends asked me how much for an order. Well not bad huh!
Thank you Natasha for sharing your recipes. Cheers to more awesome food in the table!
That’s so great! It sounds like you have a new favorite!
Love your videos! You mention you post notes for example about your Dutchmen oven when making the chicken pot pie. Where are there notes located?kim
Hi Kim, we try to put the links in the post above but here is a link to our Amazon Affiliate Shop (you can also find this by clicking “shop” at the top menu of our site.
Can I make the crust in a stand mixer? I don’t have a food processor..
Hi Inna, here’s what one of our readers wrote: “I tried today with a stand mixer and work beautifully. I just added 7 tbsp of cold water and follow the same mesuarements for flour and other ingredients. I used the artisan kitchen aid and work with Stir at the beginnig and then level 1 when i added the water.” I hope that helps.
Wonderful recipe! My husband was in the mood for a Shepherd’s Pie version, so we didn’t make the crust this time. Placed the filling in a 3 qt. greased casserole and topped with mashed potatoes (used 5 russets) and baked as instructed, finishing a few minutes under the broiler. The texture of the filling was perfect, and so delicious. Looking forward to trying the crust another time. Thank you very much.
Hi Cathy, thanks for sharing that with us. I’m happy to hear that it came out perfect! I hope you and your family will love every recipe that you will try.
The pie crust and bottom is amazing. I rolled it out very thin and it puffed up golden brown. The filling steps are perfect I added a few extra Veges and some curry seasoning. Perfect recipe!
So great to hear that, Diane. Thank you so much for sharing your awesome feedback. I’m so glad you enjoyed this pot pie recipe!
I made this as is and it was perfect! I had not made homemade crust in YEARS. I’m sure my grandma was looking down from heaven with a smile on her face because I finally took the time to do something that she taught me. Thanks for the new recipe to add to my arsenal.
I’m sure she is very proud! I’m happy that you loved this recipe, Wendy. Thank you.
I made this tonight & OMG my family LOVED it! The crust was amazing! So easy I will forever use this! Yummy 🤤
Awesome! I’m really happy to hear that, Julie. Thanks for your fantastic review of this recipe!
Can you make the filling a day ahead and then assemble and bake next day?
Hi Lisa, I haven’t tried making it ahead of time that way. But you may make and bake this 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!