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
Can I prepare this pot pie the night before and bake it the next evening. Will the consistency stay the same? Or have you ever baked it the night before and then put it in the oven to reheat and serve for a dinner party?
Hi Brianna, We mentioned a make-ahead tip in the recipe: “Make-Ahead Tip: 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!” I hope that helps!
Natasha,
I don’t leave reviews often, but I need to tell you that this crust is the first time I have made crust that I actually ate! I usually leave it on the plate, no matter who makes it. I guess I’m not a crust girl. The filling was tasty as well…I added leeks. Overall, I love this recipe and will be making it again very soon.
Yay, love it! Thanks for your awesome review, Linda. Great to hear that you found your new go-to recipe!
I’ve made this pie twice now. We love it. I just made your bone broth too and today turning it into your chicken soup. You’re a fabulous chef.
Aaw thank you so much! I appreciate it, Cindy.
Natasha, Thank you for sharing this Chicken Pot Pie Soup. What a wonderful recipe. I have tried so many of your recipes and they are truly full proof. I have not fund a bad one. This recipe has such full flavors. Makes lot and I was able to freeze some. Look forward to cooking more with you.
Hello Nana, that’s great to hear! I’m happy that you’ve been enjoying my recipes. Thank you for sharing that with us!
Fantastic Pot Pie and your Pie Crust recipe is to die for. I would rate the crust 10 plus.
The Pot Pie was delicious.
That’s so great! It sounds like you have a new favorite, Judith! Thank you for your fantastic review!
I want to use individual ramekins or bowls can you recommend a time and temp for the smaller bakeware?
Hi Roberta, individual pies will look so adorable! I haven’t tested that to advise, though.
Did you ever end up doing individual pies? I really want to try this but am nervous about how it will turn out.
Hi Natasha!
Would small diced potatoes cook well in here? Or, should I precooked them a little? I don’t want crunchy potatoes! 🙂
Thanks!
Hi Autumn, if you use diced potatoes, You might boil for 15 minutes or until the potatoes are pretty tender.
I added the potatoes in when I cooked the carrots and it worked fine.
Thank you so much for sharing that with us!
Hi Natasha! I love your recipes and videos. Can I double the recipe and make two pot pies?
Hi Kristie, I saw in the comments that others doubled and recipe and it worked well. Hope you love it!
Hi Natasha!
I want to make this chicken pot pie cause it looks so good, but what can I use instead of peas? Can’t stand them.
Hi Linda, You could leave out the peas and use a little more carrots.
I’ve added frozen corn and that tasted fine! Could also do small chops of frozen green beans.
Best pie crust, best pot pie! I don’t even care for pot pie but this a recipe is worth revisiting. Delicious!
Thank you for that great review, Jacqueline!! I’m so happy you loved it!
Wonderful recipe. Made this for a friend whose husband is recovering from covid so they are both stuck in their home for 14 days. Made one for them and another for my hubby and me.
That’s so nice of you! I hope they both loved it, Rochelle!
I made this tonight with your pie crust recipe and it was outstanding!! The only modification I made was subbing a 2:1 ratio of almond milk and canola oil for the heavy whipping cream. My husband and I both said it was the best chicken pot pie we’ve ever had. Thank you for the recipe.
Love it! I’m glad you both enjoyed this recipe and thanks for your review.
I live on my own. What love to see recipes that feed 1-2 people.
Thanks
Thanks for your suggestion, Cheryl. If you click also on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!
I have made this twice and both times it was a big hit. I did leave out the mushrooms because my family are not a fan of them.
Will add this to my recipe box.
Hi Michelle, great to hear that it’s always a hit and you loved it even without mushrooms. Thank you for sharing your feedback with us.
Hi Natasha, can this recipe be used for individual pot pies, then put in the freezer?
Hello Pat, I think that will work but I honestly haven’t tested that to advise. You might have to do an experiment on that one. If you try that, please share with us how it goes.
Have you tried doing this? I plan on doing it as part of Christmas gifts for my young adult boys. Wondering if I should bake, cool, flash freeze and then vacuum seal? Or leave them unbaked, flash freeze and then vacuum seal? Please share if you tried it!
Wow! I now have a go to pie crust and this pot pie was amazing. I omitted the mushrooms and added 8oz chopped celery instead. The texture was great. I will be adding this to my rotation and maybe I will get better at rolling out those crusts and the fluting too ❤️
Sounds great, Lisa! Glad you enjoyed this recipe, thank you for your review.
Made this last night and my 12 year old ate 70% of the pie himself. That speaks volumes, because his standard answer when I ask, “how hungry are you tonight?” is, “ that depends, what we are we having?” I cooked my chicken breasts in Monterey chicken seasoning in a soup vide cooker, cubes 3/4 shredded the rest. For the gravy & veggies, I subbed garlic powder for fresh, celery for mushrooms ( undercooked so it still had texture in finished pie), added dried thyme, a little more Monterey seasoning, a pinch of nutmeg, salt & fine white pepper. I love that I can adjust the seasonings to taste since chicken is precooked. This is my second go at “big batch” chicken pot pies. I made a double recipe, which is enough filling for 3 standard store bought double pie crusts. A quick trick for saving & freezing the extra pie filling: save aluminum pie tins, line w/ press & seal wrap or parchment and fill w/ (domed up) pie filling. freeze about 6 hours, remove from tins, & wrap well for freezing, or shrink seal w/ a food saver. When you are ready to bake, either use premade frozen pie crusts according to pkg instructions, or make your own crust while letting that frozen brick of filling thaw for 30 minutes. I didn’t make the homemade crust last night but I plan to now that I’ve got frozen pie shaped filling blocks ready for the crust.
I’m so happy to hear that he loved the pie so much! My son is 12 as well and I can totally relate to that feeling! Thank you also for sharing your wonderful review.
Hello everyone,
I plan on making this for my family very soon because it looks so delicious. I have never made pot pie before and was curious if I could add shredded cheese into the filling? Would that change anything about the cook time or consistency?
It’s would prob be fine to add a little cheese, however, it is so creamy you don’t even need it. I’m excited for you to try this, it’s amazing!
Hi, do I follow the same recipe if I’m at 6,000 ft elevation or do I need to adjust it?
Ive made this (with the homemade crust) at 5200’ with zero issue!
Fairly certain I make Natasha’s recipes 2-3 times a week and tonight I tried this one for the first time! As always, it was absolutely delicious! I did use a store bought rotisserie and pilsbury pie crusts (granted I plan to try the homemade crust once I get a larger food processor) but it was so good! Highly recommend this recipe!
So glad you enjoyed the recipe, the homemade pie crust is ridiculously easy and so worth it, it takes this to a whole new level.
I made this last night and my family said it was the best Chicken Pot Pie I had ever made, I agree!
That is the best when the family loves what we moms make. That’s so great!