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
Would like to give more stars. Finally a Pie that every one in the family loved,even the WIFE haha. she is not a fan of my trying different recipes but loved this one. will definitely be trying your other ones
Aaaw, that is so inspiring for me. Thank you so much for your excellent review, I’m happy that it was a huge hit!
Your chicken pot pie tastes great but is too runny. Better consistency with less chicken broth—1 3/4 cup chicken broth instead of 2 cups, and more cream—2/3 instead of 1/2 cup. Would help to remind clients that the consistency of the filling in the pot when you’ve made it will be the same consistency you get in the finished pie.
Thank you so much for sharing that with me.
With respect, I do not agree that the sauce is too runny. Mine turned out perfectly, but it’s fair to point out that I used peeled and chopped potatoes (which can soak in a lot of liquid) in place of mushrooms to accommodate some guests. I also refrigerated the filling overnight before putting it in the pie crust and baking, so that might have allowed the vegetables and chicken to soak in more sauce. Looks like we both agree it tastes fabulous — I got rave reviews all around!
This may be the most delicious thing I’ve ever made, and it’s all thanks to this recipe!!
That’s so great! It sounds like you have a new favorite, Megan!
WHOOPS! I didn’t see that I could leave you stars! So here’s my second reviews with ALL the STARS!
Thank you, Beth!
Making this tomorrow. I don’t eat mushrooms and saw in some comments about adding some potatoes. Should they be cooked a little beforehand?
Let me start by saying I never leave reviews. I just don’t have time. But I HAD to get back on here to rave about this recipe. My two boys (6 & 8) seem to turn their noses up at EVERYTHING I make. It’s so defeating. I found this recipe today and was desperately in search of a WIN. And BOY did it deliver!!! My kids ate all of the leftover filling that didn’t fit into the actual pot pie that I had put to the side; then they cleaned their plates, asked for seconds, and cleaned them again. My 8yo couldn’t stop saying the words, “This crust is amazing, oh my gosh. It’s amazing.” It made me heart LEAP to see them eating so heartily and happily. It made every minute of making this dish so darn worth it! So THANK YOU for this amazing recipe!! (I swapped out the mushrooms for small diced potatoes that I boiled ahead of time). It’s truly a spectacular dish. WIN!
Wow, that’s really awesome feedback. I am happy that I was able to read this comment, Beth. It helps inspire me to get better and do more recipes for you all. Thank you so much for the motivation!
Hi,
First, the flavor of this was AMAZING! I used your pie crust recipe (first time making my own crust), and the flavor of that was also delicious! My only problem was that the pie crust didn’t seem to bake all the way through. I baked it at 425 for 35 minutes and the top was a beautiful golden brown. The inside was still doughy though. Any tips on how to fix this?
Hi Jackie, I haven’t had that experience, and it’s hard to say what the culprit is, but you can try putting it back in the oven for a few minutes on the very bottom rack closer to the heating element, watch it closely, though to ensure it doesn’t burn or dry out.
I made this but instead of mushrooms I par cooked bite size pieces of potatoes and added that with corn, peas and carrots. I made individual sized pot pies, I was able to freeze some for later. Your crust recipe as well as the filling recipe are delicious! Thank you
That’s great, Jackie! I’m glad you were able to make mini pot pies, thanks a lot for your good comments and for sharing!
I have a very picky eater, and I’m not talking about my toddler! My partner always asks a ton of questions about the recipe and then gives his opinion, as if I asked for it. He normally finds something that could have been done better or different. Made this recipe tonight, and while I wasn’t prepared for it to take almost 3 hours (that includes the time for the crust), it was worth it for the review from my partner. He said, “Are you ready for this? This is the best homemade pot pie I’ve ever had.” I wasn’t ready for that, but it made my night. So, I had to give this five stars because I think now I’ve peaked. I may never hear a comment like that again!
I’m so glad you both loved it, that sounds like a very special night! I’m so happy it was a hit!
I wish I tasted it before I added the salt. I did not even use 2 tsp of salt. I use only 1 1/3 tsp. I will taste it first before adding salt. It’s too salty for my taste.
some chicken broth is loaded w/ salt. Gotta watch that too. I use Swanson’s free range organic which isn’t too bad. And use less salt figuring I can add more later. And ended up adding. But we’re also salt ppl.
Thank you! This was absolutely delicious, and your video tutorial was great. Looking forward to trying more of your recipes.
I’m so happy you enjoyed that. Thank you for sharing that with us, Deanne!
Sorry I forgot to rate the recipe! If you had more stars I would give them all to you as well!
You’re the sweetest, thank you!
OMG we just finished eating your pie and it was worth every single minute it took to make it. The crust was to die for and so quick to prepare. Absolutely delicious filling and I added some fresh Thyme as well. My filling wasn’t as thick as yours so even after the painful waiting to cut into it, it oozed out allot more than yours. I probably didn’t cook it long enough to thicken but there were no complaints. This will now be my go to chicken pot pie. YOU ARE AHMAZING NATASHA! Thank you so much for sharing!❤️
Hi Judy, that’s an awesome review. Thank you so much for sharing your experience trying out this recipe. I’m happy that you loved it!
Made this tonight using your crust recipe, and it was delicious! I didn’t add the mushrooms, as I can’t eat them, so I added an extra carrot. I baked 35 minutes, and let it rest for 15, but wasn’t quite as thick as yours. Didn’t matter at all, because I just scooped the extra filling onto my mashed potatoes 🙂 The crust was perfect and not soggy at all. Thanks for the great recipe!!
That’s awesome feedback! I’m so happy that you enjoyed this recipe, thank you for sharing your experience trying it out!
The best I’ve ever made. I had never made a crust before and now I will never store buy one ever again. The entire dish came out perfect. Thank you adding this to my regular rotation.
That’s so wonderful! I’m so happy to have read your review, thanks for sharing that with us.
I made this couple of nights ago and my boyfriend loved it! I also used the homemade pie crust recipe, we absolutely loved it! I used other pie crust recipe before. It was great but I think we like yours better. We’re thinking of using the same pie crust (with a bit more sugar) for our apple pie next time!
Sounds like a great plan. Good to know that you loved this recipe, Jeanne!
So, so delicious! Kid approved! Will be putting this into our dinner rotation.
That is the best when kids love what we moms make. That’s so great!
We loved this recipe, came out yummy and by far the best tasting pot pie we’ve ever eaten. It was pretty too !!
Will make again. Thank you Natasha !
That is such a great comment, Joanne. Thank you for the wonderful review!
Made this last night with my own spin and my kids and hubby LOVED it! Especially the pie crust! How can I alter/divide this for small pie/souffle sized dishes/individual servings?!
That’s just awesome! Thank you for sharing your wonderful review, Valerie! Individual pies will look so adorable! I haven’t tested that to advise, though I bet that could work!
Hi Natasha! I’m a 17-year-old from South Africa and I just made it with a side of mashed potatoes and my family loves it. I didn’t have cream on hand so I substituted it for a mixture of soup powder and milk and it turned out amazing! Thank you for this recipe.
Yum! I’m so glad that worked out great for you, Naledi! Thank you so much for sharing that with me.
This is a great recipe!
My husband and I loved it.
Continued success to you Natasha!
Aww, thank you, Rayleen! Thank you so much for sharing that with me.
Natasha, just made your chicken pot pie. By far the best pot pie I have ever had. My wife even told me to save this receipt and that says a lot. I give this 5 stars, will make again.
Wonderful! Thank you for the perfect rating, I’m really happy that you loved it!