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
Made this tonight and it was perfect!! I pre-baked the bottom crust for about 10 minutes before adding the filling and top crust. I also had leftover filling. Delicious recipe!
I’m so glad you enjoyed it, Caroline!
Can the mushrooms be omitted or would it significantly impact your recipe ? My family is not a lover of mushrooms. Thank you Natasha !
Others used potatoes instead of mushrooms but feel free to omit them from the recipe.
If you use potatoes instead mushrooms how long would you boil the potatoes prior to baking?
Hi Dani, if you are using diced potatoes? You might boil for 15 minutes or until the potatoes are pretty tender.
Hey Natasha l made the chicken pie the other night and it was amazing… Thankyou so much for your recipes… you make cooking so much fun and easy and enjoyable xx
You’re welcome! I’m so happy you enjoyed it, Sonia!
Delicious! Just like all of natashas recipes 🙂
Aww! Thank you Sam! I’m so glad you’re enjoying my recipes!
Natasha, I make the chicken potpie for dinner tonight. Oh my stars and garters, it is wonderful!! My wive is proud of me.
Yay, that is fantastic feedback, Rick. Thank you for your great review, I appreciate it!
I have made this chicken pot pie so many times and it is amazing! I am going to be making 4 for an upcoming dinner at a church event and will be freezing them beforehand. I normally bake it in my 9” cast iron pan. But should I get 3 more pie dishes and freeze and bake each one in its own dish? Is it okay to freeze then bake in the same dish?
Hi Jess, we like to make them in their own pans we’re serving them in so they can hold their shape.
Hi, I have store bought pie crust and store bought puff pastry dough. Do you think puff pastry would be ok to use? I feel like the store bought pie crust would be too thin.
Hi Elita, 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 still tasted great. Great wintertime comfort food. Delish!!” I hope this helps.
I have made this recipe with puff pastry & it came out great!
Thank you so much for sharing that with us.
Hi can I use the cream cheese pie crust instead because it seems a lot easier
Hi there, I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
Absolutely delicious. Homemade crust was easy to make and worth the extra time.
Thanks for your great review, Ann!
My absolute favorite !! Best recipe for chicken pot pie!!!!
Thank you, Joanne! We appreciate your great rating and review.
Absolutely amazing chicken pot pie! The filling was so good that I even ate some on its own before filling up my pie. It was creamy but not too heavy unlike store bought ones. Also your pie crust recipe makes my pies come out perfect every time. Shared it with my friends and everyone loved it. Thank you for the wonderful recipe!
That’s so great! It sounds like you have a new favorite, Alicia!
This Chicken Pot Pie is delicious!!! Perfectly seasoned, creamy filling. Re heats beautifully. I made this for our dear friends whose daughter just had surgery. She didn’t have much of an appetite, but she likes pot pie. She LOVED it!! Sometimes a good homemade meal just what you need. Thank you Natasha!!! Love your recipes.
Aww, I’m so glad she loved it, Laura! That’s so thoughtful of you to make it for her!
This worked well for me. I made in individual bowls and topped with all butter dough. Do not forget the egg wash! I sprinkle some sesame seeds on top and fresh thyme leaves.
Ive made several times and I do prefer leaving out the mushrooms for some reason. And I add fresh and dried thyme to the filling. A bit of white wine after the onion stage and reduced down doesn’t go amiss.
Thank you for sharing your wonderful review!
Love, love, love, did I say LOVE this recipe!!! I’ve made this several times for guests and it was loved by all! I now add a chopped up celery stick to it. Thank you Natasha!!! Love you and your recipes!
Thank you so much for sharing that with me, Sue! I’m glad you all enjoyed this recipe!
Made this for the family and it was awesome. Didn’t have time to make the homemade crust but will plan ahead next time for sure. Have enjoyed your Youtube channel for quite a while now. Another favorite is your Beef Stroganoff! Thanks
THank you for this wonderful review and comment! I’m so happy you enjoyed this recipe and our channel!
So good! I wouldn’t change a thing with this recipe. I will be making it again. Thanks Natasha!
That’s so great! It sounds like you have a new favorite!
I’m making this now!! Natasha I’m making a sho batch abs I’m not sure if it’s getting thick enough in the pot. Any suggestions??
Hi Mandy, I’m assuming you’re making a double batch? I would recommend letting it rest and cool to help the creamy center thicken up some more. Also, make sure to use the same measurements and stove-top cooking times in the recipe to ensure that creamy filling is nice and thick before putting it into the pie.
Hi Natasha, So I made this amazing recipe and it was a hit. I also added corn and potatoes cut up into small squares. You can never have enough veggies! Thanks for sharing your recipe. Will be a regular on the menu
You’re welcome! I’m so happy you enjoyed it!
Good recipe, though I believe the 425 temperature is too high, it dries the pie out..
I just made this Chicken Pot Pie recipe the other day. OMG! It was so delicious! No more store bought pot pies for me! I substituted the homemade crust with the Pillsbury dough crust and added cauliflower to the ingredients. Thanks Natasha!
Sounds awesome! I’m so happy that you enjoyed this recipe, thanks for your great review, Patty!
My husband and I love, love, love this chicken pot pie recipe. I cannot get the filling to set, but it is delicious anyway.
I’m so glad you enjoyed it!