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.
Excellent! I cheated and used a store bought crust. My pie plate was too shallow so I used a oven safe skillet. Worked perfectly! I will most definitely be making this again.
That’s alright, glad you still loved the recipe! I hope you can also try our homemade pie crust next time, it is our favorite!
Hello Natasha! Love love love this recipe! Made it around 6 times till now, such a success. Would there be a way we can do this before hand, a day before maybe and leave it in the fridge uncooked? Then pop it in the oven before serving the next day?
Great to hear that, Tala. 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.
Loved it! Simple to make & so delicious 🤤 The crust is also so good! Will also use when I make my pies🥰
I can’t wait to make this again soon! I’m so glad you enjoyed it, Maria!
I hope everyone will try this AS WRITTEN. It is divine! Make the homemade crust! You can do it! I often give this pie to friends who are recouping from surgery, or just need a meal brought in. Everyone raves. Best thing is it reheats and is even better the next day! A trick I learned for reheating is to slice the number of pieces you need and place them on a cookie sheet, separated, and reheat at 350 until heated through. Perfect! The crust hold up and never gets soggy. That’s why I like to make the homemade crust. Amazing! Thank you Natasha!
Thank YOU, Ginger, for the wonderful review and tips! I’m glad you enjoyed this recipe!
So incredibly easy and delicious!!! It stayed together amazingly as well!! I used a store bought crust and frozen carrots I just added them with the peas. It was so so easy!
Thank you so much for that great review, Hannah!
This chicken pot pie is sooo good!! My family loves this!! I use Natasha’s pie crust recipe for my crust( wonderful recipe) and so easy to make in the food processor!!
I Love all the recipes we have made so far!!
That’s so great! Thank you so much for sharing that with me.
Absolutely delicious! Followed the recipe exactly and with the homemade crust! The recipe is super easy to follow and turned out amazing. Will be making again.
Thank you so much for sharing that with me, Maryann! I’m so glad you enjoeyd it!
Can I add potatoes to this? If so, how? Thank you.
Hello there, I imagine that will work. If you try that, please share with us how it goes.
How do I add potatoes to this? Thank you.
Others shared that they just added diced potatoes and liked it.
I saute the diced potatoes in the butter while I chop the onion and then add the onion and cook per the recipe directions and it turns out really good. I usually dice two small to medium yellow potatoes.
Thank you so much for sharing that with us.
Do you omit the sugar in your crust since this is a savory pie?
Hi Jean, I would follow the complete instructions on how to make it. We didn’t make any substitutions.
Hello Natasha,
Pot pie is amazing!!
What is your advice in reheating it in the oven? I know you recommend the microwave, but I don’t have one and I’d like to reheat it whole for the next night’s
dinner.
Diana
Thanks, Diana. The secret is to preheat your oven to 300 degrees and protect the edges of the crust with foil, reheat it for about 15-2o minutes
Hi Natasha,
after your roast turkey was a surprising and complete success, it was time for your juicy roast chicken and then the chicken pot pie from leftover meat. Funny how nobody was thrilled about doing anything with the leftover meat at all – and then the chicken pot pie was gone before you know it.
No Martha Stewart, for sure. So much better, in my humble opinion 😉 You are our new American cooking hero.
Cheers from Austria
You’re so nice! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
I love the filling, but the pastry dough just melted everywhere. Should I have put the filling in the fridge before adding it to the pie crust?
Hi Bobby, I haven’t had that happen but it could be that your dough is too warm when you are rolling it. You need to let your dough chill in the refrigerator as we mention in our Pie Crust recipe post and then roll the chilled crust. I hope that helps for next time!
I made this pie using baklava dough, super tasty 👌🏼👌🏼
Love it! Thanks for your great review, Rita.
Delicious!! The only thing I changed was using half & half instead of heavy cream as it’s what I had on hand, and it turned out perfect! I used your homemade pie crust recipe as well and the entire dish was just incredible! Adding this to my recipe book as it will be a new staple in my house!
Substitution can be tricky, but I’m so glad it worked out for you! THank you for sharing this comment with me, Lauren!
Are your directions for reheating a frozen one referring to an already baked pie or one that hasn’t been baked yet? Your recipe ended up making two full pies with the size pans I had so I had baked them both but had to freeze a whole pie afterwards because we didn’t end up needing it. But it seems like baking it another whole hour plus the 25 minutes covered at the beginning would burn it up? Trying to clarify. Thanks!
Hi Kim, it sounds like maybe you are using a shallower pie pan? This recipe is intended for a deep-dish pie pan. If you are seeing browning on top too quickly, I highy recommend tenting with foil to slow the browning process down.
Where is the link to the pastry scraper please?
Hi Mairon, you can see the kitchen tools that I use here on my Amazon affiliate shop
In the video you mentioned that the pie crust was made the night before but the recipe just says chilled. Does it matter if you make the crust the night before or just make sure it chills for an hour?
Hi Amber, I recommend checking my Pie Crust recipe. for the complete instructions on how to make it.
Just a heads up that the part of the recipe that says “How to make chicken pot pie” leaves out the 1/3 cup flour. If they follow the instructions, they should be fine but just in case they are using the other part, it will not thicken!
Hi Natasha, I love your recipes.
I’m cooking before hand some food cause ill give birth soon.
And I thought of making this into small pies. My only question is.
Should I bake them and then freezing them or no baking needed just freezing them and then cook them later?
Hi Candy, 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!
Tried this and it was delicious. It was even good warmed up the next day!! Love your videos!!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles