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 recipe looks delicious! I am definatly going to try it. I have to say, I love your pie shield tip! I never saw that before and it is brilliant!
Thank you, Hope! I hope you try it and love it!
Can I sub half and half for heavy cream on a 1/1 measure basis? #iknownothingaboutcooking
Hi Joyce, I always use heavy cream but a light cream or half and half might work if you add a little more flour and butter to help it thicken up properly.
I just raved about the chicken pot pie but I wanted to mention that I also added corn and potatoes along with extra half and half. It is a winner.
Yum! Thank you so much for sharing that with me, Judy!
Can I use Bisquick instead of pie crust in this recipe ? Thankyou !
Hi Gale, I honestly haven’t tested that to advise. If you do an experiment, pelase share with us how it goes.
I do that and it’s a family favorite!!! Don’t do a bottom crust, it rises too much. But the top crust and is the best!
We made this today for lunch…super easy and came out fantastic! Will make it again!
I’m glad you enjoyed the recipe! Thank you for sharing that with us.
This is the first time making this recipe. My daughter wanted to help for the first time ever. We had fun creating this dinner and it turned out so beautiful we had to take pictures before devouring it!
Thank you Natasha!
Great to hear that you both enjoyed making this recipe! That is a great bonding experience for you both, I hope your family will love all the recipes that you will try.
I made this for my 26 year old son and his wife and my son said it was the best chicken pot pie he has ever had! That is high praise. It was delicious. I even bought a food processor in order to make the crust. It took me 3 times before I got the crust right. Excellent recipe!!
Wow! That’s just awesome! Thank you for sharing your wonderful review, Judy!
Really good except for the huge amount of salt. Super over salted. I’d say half or less will work.
Thanks for the feedback, feel free to adjust the salt level in this recipe.
Natasha this is definitely THE pot pie recipe! I used half & half for the cream, added some thyme… husband & sons love.
This is the 3rd time making…
I’m so happy to hear that, Sherrilynn! Thank you so much for sharing that with me.
This pot pie is a keeper and it was really easy and tasty. I of course can never leave anything alone so I add celery, potato and corn and a pinch of oregano. I baked my pie in a paper bag and it came out perfect. Thank you
Sounds great and I’m so glad you enjoyed it!
My picky partner too a bite, before I and said, OMG-delish!
Having never made a pastry anything…..the crust was challenging for me. Ended up hand building the crust. Kept falling apart as I rolled it out. Yet still, it was soooo good! Just a little thick. Delicious!!
forgot; How can I get more of a gravy, more broth, more cream, less flour??
Hi Do, Yes, you can make it less thickened or add more liquid, just be mindful, the most liquid there is the more likely it is to get soggy.
I’m glad you both enjoyed this recipe! Thank you for sharing that with us.
I made this pot pie today, I added a small potato diced with the carrots and onion. I have to say it was awesome good, my husband loved it, I will definitely be doing this recipe again.
Hello Donna, I’m glad you both loved it! Thank you for sharing that with us.
Hi there,
I would like to know if this recipe can be made with filo pastry instead? Also, if we can make it with filo, would the baking time and temperature be adjusted?
Thanks so much!!
Hi Effie, I honestly haven’t tested that to advise. If you do an experiment and try that, please update us too on how it goes.
Might I give this 6 stars? I’ve been making Chicken Pot Pies on and off over the years, and this is by parsecs, the best ever! I used part of a Costco rotisserie chicken for the meat and it was excellent. The only change I made was to the outstanding crust recipe. I used a 50/50 mix of water and vodka. I do that with my dessert pies as well, because it makes the crust just a bit more flakey and tender. Overall an outstanding meal that my picky spousal unit adored. Thank you.
Fantastic! Thank you for the review. I am so happy this recipe was enjoyed!
I made this yesterday and was surprised at how easy it was! I replaced the mushrooms with potatoes and added extra seasoning (garlic, onion and cayenne powder) and a little maple syrup. I did use store bough pie crust and kind of regretted it. Next time, I’ll definitely use your pie crust recipe.
Hello Lily, thanks for sharing that with us. Good to hear that you enjoyed the process and loved the result!
Absolutely amazing! The instructions were easy to follow, and the end result was perfect! Many thanks for making me a kitchen Wonder Woman!
Omg. This is the best chicken pot pie I have ever eaten. Will make this again for sure!!!
That’s great! I am happy you enjoyed this recipe. Thank you for the review.
I forgot to mention in my first review that I have once added corn to the recipe and another time I added celery. Always the best! I think if you follow it the letter your filling won’t be runny especially when you add the flour and stir consistently for the two minutes😀
Corn? That sounds yummy! Thank you for sharing!
I have made this 3 times now and I feel it is getting better each time. My main concern is rolling out the pastry. Mine is very untidy and I can’t seem to get it even. It tastes great though and my son in law (a chef by trade) compliments me each time I use this pastry. I would just like to get it right when I roll!
This was so delicious and easy to make. Will definitely be making it again.
That’s just awesome! Thank you for sharing your wonderful review, Mary!
I went outside the box after hearing the reviews. The filling was easy and delic. I had never made a pie dough so you can just imagine… in spite of your wonderful video I struggled with knowing when the dough was ready to roll out. I think I didn’t add enough water because as I rolled it the disc was creaking around the edge. Sheer determination and piecing together I eventually got two discs. Also, after its been refrigerated how long should it sit out before you roll ?In spite of the craziness It was pretty and even eatable. It took forever to brow. Is that because I tortured it. The crust actually tasted better when reheated much flakier. Love your comments.