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
Filed Under
Hello. I don’t have heavy cream at home. Can I use milk instead of cream? Btw which heavy cream did u use for it?
Hi Shoma, I saw someone else shared this comment “First time I made chicken pot pie and it turned out perfect. My husband loved it. As I was out of heavy cream, I used 1/2 cup milk and 1 tablespoon cornstarch. The rest I followed exactly. Thank you Natasha.” I hope that helps!
We used a store bought pie crust, because we had little time, and man it was absolutely delicious! We got a new oven dish after our last one broke, so I can’t wait to finally make this for my boyfriend next week (and enjoy it myself again)! <3
Hi Katharina, sounds great! I’m glad you enjoyed the pie, I hope you can try my homemade pie crust too next time, it is also so good and can be used on different pie recipes.
It’s was so good! Never made chicken pot before! First time and it was a hit! Thanks! 🙂
That’s awesome! Good job too and I’m glad it was a success, Mike.
I feel this took much longer then the time listed however I doubled the recipe so that could be why… it was absolutely delicious and would make it again
Hi Anja, yes that would be the reason why. Thanks for sharing that with us.
Does this solidify some as I am wondering how to serve it in different portions without all the filling spilling out. Thinking maybe have to do individual ones if having company….
Hi Dawn, individual pies may be cute! I haven’t tested that to advise, though. We serve the pie dish.
This does solidify quite nicely for presentation
I made this recipe today.
Ooooh my god we loved it!!!!
Great recipe its one of our favorites now!!!!
Glad you loved it! Thank you so much for sharing that with us.
I made this and it is absolutely a delicious recipe!!! I had green beans on hand so I added a handful of those and cut in 1 inch pieces. I used Mrs. Smith’s pie crusts because it was a Monday and felt like keeping it simple. If you do this cut down the peas to a half cup and cream to a quarter cup and the chicken broth down by a quarter cup because the prepared pie crusts are more shallow.. I only used 1 large bonless chicken breast which I boiled for 20 minutes then shredded with forks.
It was perfect! Thank you for the recipe!
Hello Angela, thank you so much for sharing your experience trying this recipe. Great to hear that you enjoyed it! Thanks for the tips and suggestions too, we appreciate it.
Made it first time in a 9″ dish. Family LOVED, LOVED, LOVED it! They wanted more crust next time I made it. I doubled the crust recipe to make individual 5″ pies. It made 8 pies. Also added frozen sweet corn with the peas. HUGE Hit!!! Thank for such amazing recipes!
That’s nice! Thanks for sharing that with us, I’m glad it was a success!
I am going to make this for the first time tonight, and I’m so excited to try it. I don’t have a deep pie dish on hand. Will this work okay with a regular pie dish, or is there another dish that may work better?
Hi Alyssa, that should work great with a regular pie dish, but it will fit less filling. A deeper pan or glass dish may work.
Hi! I’m hoping to take this over to a friend’s for dinner. What do you recommend – prep and take over there fully assembled to cook? Half cook or cook and reheat? I want the crust to be at its best but hate to make a mess in their kitchen to put it all together there. Thanks for any tips!
Hi Megan, 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!
Chicken pot pie yummy , it’s now one of my go to recipes when having friends round for dinner, it never fails to get the “wow “ from our friends, thank you Natasha for sharing such a tasty recipe.
That’s so great! It sounds like you have a new favorite!
Chicken pot pie for dinner again tonight , it’s now one of my go to recipes when having friends round for dinner, it never fails to get the “wow “ from our friends, thank you Natasha for sharing such a tasty recipe.
That’s just awesome! Thank you for sharing your wonderful review, Ivy!
Hi Natasha! I love the dish the white dish that you put your pot pie in, can you tell me how I could buy one for me? Thanks
Hi Donna, here’s the dish that I used. You can find it on my Amazon Affiliate Shop.
Absolutely delicious.
It has become one of my family’s favorite meals.
Great to hear! Thank you for sharing that with us.
Hi Natasha I made your chicken pot pie and it was delicious I have never made it before. I plan to have it for friends next weekend and am going to make your dinner rolls and your Brownies with vanilla ice cream. Thank you for such good recipes and fun videos Barb.
That sounds like the perfect dinner! I’m so glad you enjoyed this recipe!
Made for dinner Very good but added garlic powder to pie crust. Pre-baked bottom crust in iron skillet. Loved the buttery taste of the crust.
Thank you for a good recipe. My daughter asked if it was hard to make. I said, “Time consuming but worth it”. She said, “Maybe every couple months??” 🤣
Hi Karen, so good to know that you and your family enjoyed this recipe. It always feels good to read good comments and feedback, thank you for sharing that with us!
This recipe is amazing. Super easy. Thank you so much for sharing this with us!
You are very welcome, Dee. Thank you so much too for your awesome review!
Natasha. I love your recipes. They are easy, family friendly and so delicious. I’ve made quit a few of your recipes. Dinner tonight is Chicken Pot Pie. Yum! It turned out perfect. I don’t think I’ve ever had one of your recipes NOT turn out. Keep them coming.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
I have tried sooooo many of your recipes, it should come as no surprise that this one is also a winner in my book. The filling is just amazing. I did use store bought crust since I was short on time, but it’s still delicious! My only bit of critique is that I didn’t see where it specified that I would need a deep pie pan, and I definitely did. I ended up putting it in a casserole dish since my pie dish was too shallow to accommodate all of the delicious filling.
Hi Melody, thank you for your comments and feedback. I actually linked the deep 9″ pie dish that I used for this recipe.
Hi Natasha I love your recipes and videos. I was wondering if I make this recipe with refrigerated pie crusts, will the cooking time be the same?
Hi Robyn, I have only tried it with our crust, but here is what one of our readers wrote: “Made your Chicken Pot Pie today with store-bought crust. I didn’t have mushrooms but they still tasted great. Great wintertime comfort food. Delish!!” I hope this helps.
I can’t wait to make this!
Have a turkey that needs to be cooked soon, do awesome for leftover turk.
Thinking will do little less meat and mushrooms, no peas, but add bit of celery and some par boiled cubed potatoes.
I hope you love this recipe Karen!