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
I made the Chicken Pot Pie, including the home made broth and crust. I wish there was a way to send you a picture. It was absolutely delicious. The crust was so flaky and light, and the flavor of the filling was amazing. I did cut back on the salt a bit (1 1/2 tsps) and the seasoning was perfect for us. The video was really helpful as well. Thanks so much. I look forward to making more of your recipes.
Warmly,
Audrey
I’m so happy to hear that! Thank you for sharing your great review, Audrey!
Can I make the filling the day before and assemble the pot pie the day of dinner? Should I let it come to room temperature before putting it together?
Hi Monica. Yes, that will work! Please update us on how it goes.
How did this go for you? I’m thinking about doing the same thing for Christmas!
Hi Natasha, thank you for sharing your talents with the world! My daughters have been asking for your pumpkin cake all Fall. I just made the chicken pot pie with your crust recipe, and baked it for the full 35 (it was nice and golden) but the underside of the top crust was still undercooked. Should I somehow blind bake the crust?
Hi Kristine, this should not need a blind bake before making Chicken pot pie. Make sure the oven is fully preheated. Some ovens (like my own) don’t preheat fully when they say they are preheated so I let it heat an extra 10 minutes. You can gauge this with an in-oven thermometer to hang in the center of your oven to track the accuracy of the oven. I hope that helps.
Thank you for that advice! What about making larger slits in the crust so that more air circulates under and less steaming occurs? Or could it be that the top crust is a little thicker since it isn’t rolled out to as large of a circle?
It’s hard to say if that is the culprit. I hope your efforts get you your desired result!
Hi Natasha, I am making your chicken pot pie recipe today. Your recipe calls for fresh parsley but my grocery store ran out of parsley and only has fresh coriander. Can I use fresh coriander in replace of the fresh parsley? Will it still work?
Hi Anson, I haven’t tried this with cilantro, but dill or chives would probably make a better substitution. A little dried parsley (2 tsp or so) may also work well inside the pie (not for garnish)
As others have said, this is fantastic, thank you! My wife likes it, and she’s skeptical when I try new recipes. I also make West Indian beef patties, that dough is similar but it has turmeric and curry in the dough, which gives it a spiced taste and golden color.
This crust recipe is great, but I may try the golden crust just to experiment 🙂
Happy to hear that you and your wife both enjoyed this chicken pot pie! If you give that a try, please share with me how it goes.
Hi Natasha! Made this for dinner and it was delicious! Can’t wait to eat the leftovers!! So quick and easy to make. I just love all of your recipes.
Hello Barb, thank you for your good comments and feedback. We appreciate it!
We really enjoyed this- perfect ratio of gravy/sauce to meat & vegs… inside not dry at all, and bottom crust held up-firm and golden. I have an old food processor and looking to update wattage and capacity and mine required a lot of splitting the mass to re- pulse then swapping for the other to repeat process then combining and pulsing again. I still saw swirls of butter that hadn’t combined, but was leery of it getting too warm. What cup capacity and wattage do you recommend for pie crust processing? Thanks in advance.
Hi Astrid, here is the food processor that I use and love. Sometimes they have them at Costco for a great deal but they are also easy to get on Amazon.
Hi Natasha, what would you recommend substituting the mushrooms with? I have picky little eaters. Do you think corn?
Hi Victoria, my readers mentioned using potatoes instead of mushrooms but feel free to omit them from the recipe.
I wanted to make this chicken pot pie for a group of elderly ladies I was having at my home. I decided to do a test run and make one the night before for my husband. Seemed to be a little thick, but the flavor was great. I know it was because I cooked it longer than the two minutes once I added the flour. The following day, I followed the steps exactly and it turned out awesome. Pie crust was perfect. I chopped the carrots, onions, mushrooms, garlic, and parsley the night before. Made it so quick and easy to cook the following day. I never would have thought to add mushrooms, but they were a perfect addition. Thanks so much.
Hi Catherine, I think it’s always good to do a test run before the actual event or before an important occasion. I’m glad you were able to achieve what you wanted! Thanks for the review.
Loved this recipe I made 2 pot pie I added potatoes and thyme and oregano it turned out really good
I’m so glad you enjoyed it, Jeannie!
Hi, I have a question not only for this recipe but in general- and I want to ask a person and not just google. What is the difference between heavy whipping cream and heavy cream? I cannot find heavy cream anywhere in the stores near me but there is plenty of heavy whipping cream.
Hi! The difference is in the fat content. Substituting one for the other in specific recipes may work; others may need the particular kind, especially when baking.
This was delicious and really easy to make. Everyone loved it.
Thanks for this recipe – I needed another dinner rotation!
That’s just awesome! Thank you for sharing your wonderful review, Lori!
I made two pies tonight: one with chicken and one with just vegetables and potatoes. OMG! Delicious! I’d love to post a pic for you to see how beautiful they turned out!
Nice one, Sarah. Great to hear that you enjoyed it! Please share some photos of your creation on our Facebook page or group so others can see them too.
Pie Crust has always been a sore spot for me, never has ever worked out! Natasha’s recipe made it so easy and it turned out GREAT and the pie recipe, its a big hit in our house among picky eaters. Her steps are easy to follow and the photos help so much for first timers like myself. Thank you! 🙂
You’re welcome! I’m so happy you enjoyed it, Lindsey!
This really is “the best”! My only changes are that I did not use mushrooms (they are not a favorite!) and added 4 oz of cream cheese to the mixture – it added a bit more creaminess and a slight tang – delish!
Yum! Thank you so much for sharing that with me, AmeE! That sounds delicious!
I made this two ways! One way as your original, one with beef stew chunk and swapped chicken broth for beef broth and peas for green beans and celery. Both were divine. I absolutely love your recipes and often link them on my page.
Hello Rachael, good to know that you enjoyed both varieties. Thank you for sharing and I hope you’ll love all the recipes that you will try!
I didn’t think my chicken pot pie could be beat but this was absolutely delicious! I made this as a practice run for a Christmas luncheon I’m having. I used some of the dough and made cut outs of gingerbread men and Christmas trees and put it on top of the crust. It turned out great. I can’t wait to serve it to my guests.
Question….can these be made a day ahead and left uncooked in the refrigerator?
That’s so great! It sounds like you have a new favorite Chicken pot pie recipe! Thank you for your lovely review!
Best chicken pot pie I have ever made! I used poached chicken breast and broth left over from making it.
I’m so happy you enjoyed that. Thank you for sharing that with us, Lada!
I am 75 yrs old, been cooking and baking since I was 12. You have the best tasting and the easiest recipes I have ever found and EVERY ONE of them that I have tried has been fantastic! Thank you for being such a talented lady and for sharing your recipes with the world, And for making cooking and baking fun for me again.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Absolutely delicious! I used half and half instead of cream. Worked out great!
That’s just awesome! Thank you for sharing your wonderful review!