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
The Chicken Pot Pie is the bomb!
Absolutely delicious i didn’t change a thing and it came out perfect!!!
Hello Lori, great to hear that the recipe turned out to be perfect! I’m so happy to hear that, thank you for sharing.
Love your recipes. Can I double your chicken pot pie recipe and put in large casserole dish and only use top crust. I have a large crowd to feed
Hi Maria, I haven’t tried doubling this recipe to advise. It will likely require a longer baking time. If you happen to test that. I would love to know how it goes!
This was delicious. I omitted mushrooms because my husband doesnt eat them–I added nothing extra and it still came out absolutely delicious.
Good to know that you enjoyed it even without mushrooms. Thanks a lot for your good comments and feedback!
Oh my, soooo good! I used this recipe to make a turkey pie. Leftover turkey, turkey stock and a bit of leftover gravy. I didn’t have cream so I did without. Honestly don’t think we missed it. Excellent ratio of meat, etc. to sauce. Wonderful flavor. Just delicious. Thank you!
You’re welcome, Wendy. Thank you for your comments and review, good to hear that you enjoyed this recipe!
This is the best chicken pot pie I have ever made. I did substitute corn and string beans for mushrooms since my husband doesn’t like them. I would make this again and again.
I’m happy to know that you both loved this recipe, Karyn. Thank you for sharing that with us!
Hi Natasha. I love your videos and your recipes. I have made several of them already and they are delicious. I’m going to try out your baked cheesecake recipe tomorrow!! 🤞I have a couple of questions about the potpie recipe. First, can I make this as individual potpies instead of one large potpie? And I prefer my chicken in chunks instead of shredded. Can I do that as well? I guess I’m use to the store bought frozen ones. Lol. Thanks for all of the great videos and recipes.
Hi Kelli, I bet individual pies will work and look so adorable! I haven’t tested that to advise, though I bet that could work! Chicken chunks may work! I hope you love this recipe!
This was my first time making Chicken Pot Pie from scratch.
I was impressed at the first sign of my gravy – so thick and beautiful…
I made it gluten free and no one could tell the difference. It is simply delicious!! A MUST HAVE!
I have a GREAT tip for you and your readers::
For years, I didn’t make homemade crust because I get annoyed cubing cold butter.
But I stole from another recipe the idea to GRATE the frozen butter. YES, use a standard cheese grater!
It is SO easy and because the pieces are all the same size, cutting in with the pastry knife is QUICK!!
Thank you so much!
I made 4 mini pies and a small, rectangle 8×6, glass baking dish with this recipe!
I’m so happy you enjoyed that. Thank you for sharing that with us, Sonia!
I made 1 pot pie using your crust recipe & 1 with store bought shells. Your pie crust recipe was amazing & so flaky & way better tasting than store bought! The pot pie filling was the perfect flavor & consistency! So delicious. Thank you for being so awesome! I love the videos to supplement the recipes.
That’s awesome feedback, Mary. Thanks a lot for sharing that with us, we appreciate the good review!
If I make the filling the day before cooking, would I need to cook the pie longer than stated in the recipe, or should it be left out of the fridge for awhile before putting it in the oven?
Thank you.
Hi Jer, I haven’t tried making it ahead of time that way. 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!
I followed this recipe to the letter (using leftover turkey instead of chicken). It was the very best pot pie I have every eaten!
I love your recipes and check them first before any other source. Thanks for the great videos too!
I’m so glad this worked well with turkey! Thank you so much for sharing that with me, June!
Simply delicious! I couldn’t find Lactose-free whipping cream, so I used Oat milk instead, and It was yummy! I love your recipes and your videos.
Thank you, Natasha!
Good to hear that oat milk worked well too! Thanks for the review, we appreciate you sharing that with us.
I love this recipe. It’s perfect. I have never loved chicken pot pie more. This is my go to recipe. Thanks Natasha!!!
Very nice! I’m happy that you loved this recipe, that’s so awesome!
I bought a pie crust, maybe next time I’ll make yours Natasha. This was really good. It’s easy to customize-left out the peas, added baby potatoes, you could add corn, broccoli, bacon, etc. My first pot pie!
Thank you so much for sharing that with me, Eugenia! I hope you try the full recipe soon!
I made the chicken pot pie X2 and have an entire cooked pie leftover. How can I store and use later without compromising taste and texture?Great recipe!
That’s just awesome, Joe! 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! I haven’t tried freezing a cooked pie, but it should be good for a few days in the fridge.
Yummy! I tried to embellish a bit and didn’t get the “gravy..
Great to hear that you enjoyed it!
Fantastic recipe(s)! The best pot pie recipe I’ve tried. And, I even made the crust using your recipe! Never had any luck with pie crusts. Both are definitely keepers and I will not shy away from making crusts anymore. Thank you!
You’re welcome, Rhonda. The pie crust recipe is our go-to recipe too, I’m glad you enjoyed it!
Dear Natasha,
I made this today with what I had on-hand —– 2 cups of leftover rotisserie chicken, 1 small, boneless, skinless chicken breast that I boiled until done and chopped, a pre-boiled yukon gold potato to make up the difference, a six-ounce jar of mushrooms (not fresh) and store-bought pie crusts.
Out. Of. This WORLD DELICIOUS
The fresh parsley (which I ALWAYS have on-hand) added just the right amount of brightness to this beautiful, savory pie!
I can hardly wait to make it again using your pie crust recipe!
Additionally, this was a really FUN dish to make.
Thank you so much, I will be sharing the link with others! I’ll never buy a frozen pot pie again!
❤️❤️❤️
Hello Neva, I’m glad you enjoyed making this recipe. Thanks a lot for the awesome review!
I made this last night, following the recipe almost exact. It was so good! Thanks for sharing, we will be using this as our good to recipe.
You’re welcome! I’m so happy you enjoyed it, Jennifer!
Oh my gosh! I made your chicken pot pie and used your pie crust recipe and it was like heaven! My husband ate 3 slices! Thank you for this recipe! I’m going to use the pie crust recipe again for a sweet pie!❤️
That is awesome feedback, Colette. Thanks a lot for sharing that with us!
Perfect! Thanks for sharing! I did potatoes instead of mushrooms (which I didn’t have) and added a dash of cayenne pepper.
Potatoes are good! So glad you loved it, Barbara.