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
Hey Natasha!
I have been making this incredible pot pie recipe a couple times a month. Just my husband and I, seniors. Love it so much. Leftovers are marvelous. Usually serve with a nice green salad or Caesar salad. However, rather than egg wash I brush a nice butter and parsley on top.
Anyone who is hesitant or has not made it: Make it!
That sounds good too! Thanks for sharing, I hope your family will love all the recipes that you will try.
Absolutely the best chicken pot pie I’ve ever made. I got rave reviews from my dinner guests. Rotisserie chicken really works well and frozen ready made pie crusts makes this so easy. Love it!
So glad to hear that. Thank you for sharing.
A+. This one will definitely me making its was into our monthly rotation! Added a few more spices – thyme and paprika and a bit of Parmesan cheese to the top of the crust, otherwise everything else was the same!
I’ve yet to have bad recipe from you dear Natasha, you’re my number one go to source!
Hi Lena, nice to know that you found a new favorite! Thanks a lot for sharing, I hope you’ll love all the recipes that you will try.
Hi Natasha,where can u buy the tool for scraping up your vegetables,thank you.
Hi Dianne, you can find the kitchen tools that I use here on my Amazon affiliate shop.
I don’t have heavy cream or even half and half, just 2% milk, will that work? I really want to make this and I have everything else! I use many of your recipes frequently and a so glad to have found your site
Hi Vicki, one of my readers mentioned using 2% milk and it turned out runny.
I had the same problem last night and subbed with 1/4 c milk am ~2TBS cream cheese. Turned out really good.
OK Natasha. I made this recipe and although earlier I complained it had too much salt (which it did), it was a hit anyway. Good deal but salt is as you described it up to each and every one of us……different and should be tested. I intend to try other recipes you have.
Hi Marsha, thank you for reporting back. I’m so glad it was a hit for you.
Made a pie using some of your recipe. I added corn and potatoes and forgot my mushrooms but filling was very good. Also diced chicken breast and cooked prior to onions and carrots. Waiting for it to cool so we can dig in.
That sounds delicious!
Could I prepare this pie and then just refrigerate until ready to bake? Maybe even overnight? Will it still turn out well?Would love to bring this meal to friends!
Hi Abigail, yes – you can actually make it a couple of days ahead. Feel free to check the recipe again for some Make-Ahead Tips.
Phenomenal- must make with her homemade dough recipe! Husbands new favorite meal I’ve made! Thank you Natasha!
That is awesome, feedback. Thank you for sharing!
I love this pot pie recipe! I slightly altered it. Instead of using the pie crust on the bottom, I made mashed potatoes and pressed them into the bottom of the pan. Then poured the filling over top of that, then put the crust on top of that. It turned out perfect and so delicious! This dish will be on my regular rotation from now on. Thank you so much!
That sounds delicious! Thank you for sharing, so happy it worked out.
Hi Natasha can I use the whole rotisserie chicken combining both white and dark meat? Or should it be only all white or only all dark meat?
Hi Cee, that would be fine to use both.
I love this chicken pot pie, but it takes a lot longer than 1 hour 10 minutes to make. It takes that long AFTER you’ve prepped everything. Prep takes some time. You have to make the crust, chop onions, mushrooms, carrots, chicken and measure out all other ingredients. After you’re finished with all of them, THEN it takes the 1 hour 10 minutes.
This is so good. I cheated and did some shortcuts (frozen peas and carrots, added at the end and store bought pie crust) and still amazing, another winner dinner from you! Thank you, your recipes always make me look good!
Wonderful! I’m glad you enjoyed this recipe. Thank you for sharing your experience.
We just made this for dinner and everyone in our family loved this pot pie! (There are 7 picky eaters in our family, so that’s saying something!)
My 4 year old even asked if we can make it again tomorrow night.
Thank you!
(To keep it a little lighter I used only a crust on top, not on the bottom) Delicious!
That is awesome, Emily! It really makes me happy to see your comment, thank you for sharing that with us.
This chicken pot pie was the first one I’ve ever made. I even made the crust from scratch using Martha Stewart’s recipe(the best flakey & buttery crust). The pot pie was easy to make and was absolutely delicious. I wanted to add a picture but can’t find how to do that.
Hi Alana, thank you for sharing. You will not be able to share photos here but feel free to share them as a comment on our Facebook page or as a post on our Facebook group.
Wonderful recipe…my sweet grandson-in-law asked for it for a birthday present! Thank you for sharing!
You’re welcome! I’m so happy you enjoyed it, Georgia! That’s one awesome & delicious birthday present!
Made your chicken pot pie for Pi Day using your buttery pie crust, too. The whole thing was delicious. I seasoned it with some garlic and onion powder but that was the only alteration. I used a rotisserie chicken and it all came together easily. I made the crust and the filling one day ahead. On the day of, I gently warmed the filling before adding it to the pie crust and baking.
We all loved it. This is a keeper. Thanks for a great, easy recipe.
You’re welcome, Carol. Thank you for sharing your experience making this recipe, good to hear that you all loved the result!
This is my first time commenting, however, I use many of your recipes.
WOW, this is a keeper! I’ve made many and they just didn’t hit the mark. crust is AMAZING. Next time I would do 1 stick unsalted and 1 stick salted. I was sceptical about the shrooms but it really added depth to the flavor of the filling.
My wheels are turning on whatever leftovers I can make into a pot pie going off this recipe.
Hello Nona, thank you for taking the time to send your feedback here. Sounds good, feel free to make some minor changes according to your preference.
Whoa! Must be a typo on the salt! I couldn’t thin it back even with a quadruple batch. Guessing it should have been 1/2 tsp instead of 2 tsp. Otherwise great.
Hi Craig, 2 tsp of salt is correct for that amount of filling but it can depend on the saltiness of ingredients added and I always recommend salting to taste since some people like more or less salt.
YOU GOT THAT RIGHT CRAIG!!!!! I WORKED SO HARD ON THAT RECIPE AND THE PIE CRUST ONLY TO BE TERRIBLY DISAPPOINTED WHEN i TASTED WHAT I HAD WITH THE SALT AT THE END. RUINED THE WHOLE DAMNED THING!!!!!!!!!
Interesting enough,I felt the crust could have used more salt. And I have a sensitivity to salt. Next time I’ll do 1 stick salted and 1 stick unsalted butter.
Perhaps your broth was too salty from the start? I make my own broth for that reason. It’s easier to control salt content. Buy a rotisserie chicken, strip it of it’s meat and boil the carcass. Makes the best broth. Add salt or bouillon to your taste.
OMG, this pie was a real winner. So delicious! Not only was the filling tasty and wholesome but the buttery pastry was perfect. I made the pastry the day before and as there was just two of us, I only used half of the pastry. Ended up with enough pie for two nights. Also, I now have extra pastry for another pie in my freezer. Thank you Natasha for an awesome recipe.
That’s awesome, Julie! Thank you for your good comments and feedback. I’m so glad you loved it!
Are you Sallie’s daughter? I taught down the hall from her in Oak Creek. I just made this pot pie and it was putzy but tasty.
I made this for tonight’s dinner. Great taste, easy, and the crust is now my go-to recipe. I go to your recipes first. Hope for Ukraine.
Thanks for the good comments and feedback, Nancy. Good to know that you enjoyed the recipe!