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
Hi Natasha! This looks amazing and I will be delivering it to a friend and delivering the next day… What would be the cooking instructions if its going from the fridge (uncooked dough) to the oven the day after preparation? Thanks in advance!
Hi Tyler, I haven’t tried making it ahead of time that way. I would worry about the crust being soggy. 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!
Thank you for sharing this recipe. I made it for my mom and boyfriend last night and received the best compliment from my mom – “I think this recipe is better than mine”.
Hi Angie, good to know that your family enjoyed this chicken pot pie recipe. Thank you for your review!
Made this last night and boy did this taste delicious! Everyone loved it. I’ve never made chicken pie or any pie for that matter, but it this was fairly easy. I had about a cup of filling left over that couldn’t fit in the pie… I’m assuming because I added a few extra peas/carrots, but not sure why. But I’ll save the left over to make your chicken patties! I did use frozen carrots and store bought pie disks to save time, and it still came out lovely.
Yum! That’s a great idea for the leftovers! I’m so glad you enjoyed it, Ashley!
I made this for dinner tonight and it was scrumptious! My husband, who is not a fan of chicken pot pie had two giant slices! ❤️ I do have a question…can I freeze the cooked pie? If so, how would I reheat? Thanks so much for making me a better cook!
Wow! That’s just awesome! I’m so glad you both enjoyed that! To freeze a pot pie, cover with foil and freeze for 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. I hope this helps!
So easy thank you! At 9,000 ft elevation, so added 1/3 cup of stock and 3 tbs of cream, and the end result was SO GOOD. Also used ready-bake biscuits (pulled in half) as the crust instead of pie crust. The kosher salt and pepper over the egg wash is a great touch
Hi Kelly, so glad that worked out great! Thank you for your review and feedback.
Oh my goodness…this is by far the best potpie we have ever had! I knew it was going to be amazing as ALL your recipes are!! Even the crust was like no other. I will only use this for all my crusting needs!!! Thank you for all your wonderful recipes and videos…super great quality on those too!
You are so welcome, Cindy. That just made my day super great! Thank you for sharing that with us.
Hi Natasha I am a big fan of you I tried a lot of your recipes and we love them all but this chicken pot pie is absolutely amazing thank you ❤️
You’re welcome! I’m so happy you enjoyed it, Lena!
Hi Natasha i have a problem. I made the pie and followed instructions but my bottom pie crust was not done . What should i do for next time. In fact my family ate the top crust and filling and it was delicious. Thanks Lorraine
Hi Lorraine, oh bummer, I haven’t had that experience, but I’m curious if you like the pie sit after filling it? I recommend putting it in the oven right away. Also, make sure your oven is calibrated and running at the right temperature. Was anything possibly altered in the recipe or the process? It’s so hard to say what the culprit is without being there.
I made this yesterday and from previous experiences with the bottom crust, once I placed the bottom crust..I baked it until lightly browned and then filled it and placed the top crust. It was the BEST I’ve ever made, I’ll never make it any other way!
That is awesome feedback, thank you for sharing that with us!
Made chicken pot pie absolutely delicious. Can I make this and freeze it unbaked
Glad you loved it, Karen. 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.
Delicious! These flour/stock/cream/butter ratios made it hearty and comforting without any heaviness.
Thanks for your good feedback, Kay. Glad to hear that you enjoyed this recipe!
Hi Natasha! I would just like to tell you how my family loved this recipe. I have tried your olivye salad too. My husband always brag about how I make this better than anyone. Thanks to you!
That’s a great compliment, than you for sharing that with us, Mila! Glad your family loves this recipe.
Could you substitute the all purpose flour for an almond flour or other gluten free flour (food allergies)
Hello Trina, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
All my family said this was the best chicken pot pie they ever tasted!
I used a store bought pie crust and it still was delicious. I made it early and then put it in the fridge for about 45 minutes and took it out 30 minutes before I was to bake it. It was moist and flavorful.
Thanks for sharing!
That’s just awesome! Thank you for sharing your wonderful review, Virginia!
All of your recipes are so good, Natasha! I’ve made so many of them. The chicken pot pie came out great. This was the first time I ever made a pie crust, and it came out perfect. Just last night I made your Russian Honey Cake and that too was a hit. Thank you!
You’re so welcome, Kim. I hope you’ll love all the recipes that you will try!
This recipe is amazing! You can have fun with it too. I subbed brocolli for the mushrooms. Also had some corn from my garden and added that! Followed the recipe other than that. Oh did not have heavy cream so used half and half. My hubby said please hide the rest so I dont eat more tonight…
Haha thanks for sharing that with us, Margie. Glad you loved it using mushrooms and corn too!
Hi Natasha, first time I EVER made a pie crust – WOW it really was easy and sooo flaky!
The filling was very tasty, but runny – unlike yours which kept it’s shape.
Do you have an idea why that might be?
Thank you, C
Hi Clori, I’m so glad you gave this pie crust a try! It shouldn’t be too runny, and I would make sure nothing was altered in the recipe ingredients or processes. YOu can try cooking it down a bit more.
Thank you for this beautiful,and perfect pot pie recipe ❤️ From my family to yours.
You’re very welcome!
Thank you for this beautiful,and perfect pot pie recipe ❤️
You’re so welcome
Turned out so delicious and perfect!! I omitted the peas, and added celery and mushroom stock in addition to chicken stock. Will be saving this recipe and plan to make again! Thank you for sharing!!
You’re welcome, Karina! I’m happy you enjoyed this recipe!
This was so good!! I couldn’t believe I made a chicken pot pie that tasted as good as this one did!! Thank you again for another great recipe!
Isn’t it so great! I’m happy you enjoyed it, Markita!