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 with leftover turkey, added celery and a little white wine, and used store bought crusts. Awesome and loved by the entire family! Will definitely make again.
Great to hear that, Michelle. Thanks so much for the review and good feedback!
Love this recipe and it’s great with Turkey!
Do you have a beef pot pie recipe?
Thank you
Hi Heather, I do not have a beef pot pie, but I bet with a few adjustments that could work here!
too too good.
pie crust was friggin delicious, and the filling was just perfect.
i made into 12 mini lattice pot pies! boneless skin legs – 15 mins at 428 farenheit. perfect. just perfect.
i also had no cream, so i whisked butter and milk together to make that 1/2 cup.
love ALL your recipes so far, Natasha. thank you!
I’m so glad you’re enjoying my recipes, Shila! Thank you so much for sharing that with me!
If I could give this recipe more than 5 stars I would. The crust was best I have ever had and the filing extraordinarily flavorful. I added a 1 medium chopped potato to my filling. I used to buy my pot pies from one of the big warehouse stores. Never again. Thank you for sharing this recipe with us.
You’re welcome! I’m so happy you enjoyed it, Suzanne!
This was the best thing ever! Licked clean. I’m going to have to make two pies for my family of 7!!
That’s so great! It sounds like you have a new favorite, Jamie!
This recipe turned out amazing! I did add some thyme and celery and increased the veggies a bit to make up for not having quite enough chicken. My husband and I both enjoyed it. And your crust turned out so flaky it will be my go to pie crust recipe from now on.
Thank you so much for sharing that with me, Michele! I’m happy you enjoyed it!
This came out very well. My husband said, “you put your foot into that pie!” To cut out some of the carbs I eliminated the pie crust and used puff pastry on the top only instead. I try not to use much salt but still wanted flavor so I added onion powder, garlic powder and poultry seasoning for a more savory flavor. I used broccoli instead of peas (that’s what I had). It’s important to let the pie rest for at least 15 mins. afterwards to ensure it congeals before cutting it.
Thank you so much for sharing that with me.
Can i prep the pot pie this morning and put it in the fridge until tonight for dinner? Worried it would make the pie crust mushy, or it would take too long to heat all the way through and the crust could over cook?
Hi Donna, I’m afraid it will likely get mushy. You can make the dough ahead but not add the filling until you’re ready to bake.
This is excellent! My husband and I couldn’t get enough. We used a different pie crust recipe with less butter and added some rosemary to the filling. Absolutely delicious and will be making again!
I’m so happy you enjoyed that. Thank you for sharing that with us, Katelynn!
Nice recipe but have to disagree with using shredded chicken. The chicken gets lost much like using shredded chicken in soup. Cut it into chunks so you can actually taste some chicken.
Hi Dan, thank you for sharing your preference and feedback. I hope you give our version a try someday! Happy New Year!
Forgot to add that the crust is excellent! Easy to work with and will be one I use for every pie.
That’s so great! It sounds like you have a new favorite, Kathy!
Made over the holidays and it was outstanding! Best chicken pot pie ever.
Thank you Natasha for the great recipes – you are my go to person!
I’m so happy to hear that! Thank you for sharing your great review, Kathy!
Quick question !
What would my recipe be if adding potatoes. Do I cook them first ? Or Just chopped them up raw and add them in?
Hi Haley, I imagine that may work. Here’s what one of our readers wrote: “I made this today, instead of mushrooms, I boiled and cut up 2 potatoes, added 2tsp of thyme and had some leftover dressing that I added in small spoonfuls. Instead of carrots, I added a bag of mixed veggies. Came out great. Thanks!”
Hi Natasha I really want to try this out but I can’t have a lot of dairy as I’m mildly allergic and have some intolerance to it. Is there any substitutions I can try? I eat any other dairy-free alternatives.
Hi Anastasia, I haven’t tested this as a dairy-free pot pie. You might google that to see if there are some creative ideas for dairy-free chicken pot pie, but one of my readers did give a great review with this substitution. She wrote: “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.”
Anastasia — I can’t have dairy so this is what I did: for butter, sub plant butter (I used Country Crock buttery sticks in the filling and the crust); leave out cream entirely. I bet coconut milk would be a fine substitute for the cream, but honestly, the gravy is plenty creamy and delicious without. It’s a terrific recipe!
Tried this recipe tonight and it was loved by my family! We did add a little more seasoning since we like the spice and used store bought pie crust, apart from that I used everything mentioned in the ingredients list! Definitely will be making this more often!
Sounds great, Megha! Thanks for follwing the recipe as it is, I’m glad you enjoyed it.
Wow, what a delicious recipe! The pie crust was so flaky and delicious! I did add fresh herbs and potatoes to our mixture, such a classic chicken pot pie!
Hi Bethany! Thank you so much for sharing that with me! I’m so glad you enjoyed that!
I made this for Christmas Eve and it was delicious. My sister want me to make her some mini pot pies to freeze. Any suggestions on adjusting the recipe for mini pot pies?
Hi Kelly, great to hear that you enjoyed this recipe. I haven’t really tested making mini pot pies to advise of the adjustments. If you an experiment, please share with us how it goes!
Natasha – I have made this several times and is delicious. I plan to make this while family is home over the holidays and was wondering if it can be made ahead of time…. Like the morning of the evening I want to serve it.
Thank you!
Hi Rhonda, it truly is best fresh, but 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!
This is SOOO delicious! I added about 1/2 c celery while the veggies and used a Pillsbury crust (only because I had just bought one). The mushrooms TOTALLY make this dish! I had a bit of filling left over, and the pie is still in the oven but I couldn’t wait to try it so ate the extra filling. The mixture is DIVINE!!!! I might add a smidge of white wine next time just because I like that flavor but the filling is SOO YUMMY just the way it is! Thank you for a FABULOUS recipe, this is a KEEPER!!!
Yay to finding a keeper! I’m so happy you loved this recipe, Leacy!
I made this today, instead of mushrooms, I boiled and cut up 2 potatoes, added 2tsp of thyme and had some leftover dressing that I added in small spoonfuls. Instead of carrots, I added a bag of mixed veggies. Came out great. Thanks!
I’m so glad it turned out great, Sondra! Thank you so much for sharing that with me.
I haven’t made this specific recipe, but I made so many from Natasha’s Kitchen that I am confident it will turn delicious! One question I have if I can substitute All Purpose Flour with Gluten Free Flour? Thank you!
Hi Alyona, I hope you get to try this recipe soon! I have not made this with gluten-free flour to advise on working here. If you experiment, let me know how you liked the recipe.
Hi Natasha, thank you for the quick reply! I am planning to make this recipe for Christmas in two variations, one is with the All-Purpose flour and the other on with Gluten Free flour for my family member who cannot eat gluten. I’ll let you know how it turn with gluten free. Love your recipes!