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
I never leave reviews for recipes. However, I find myself unable to control myself while typing this message because I feel the world needs to know how unbelievably great this recipe is! The ratios are perfect and the pie crust is absolutely divine! This pot pie easily blows any previous pot pie out of the water and definitely tops anything a restaurant serves!
This makes my heart happy. Thank you for sharing, Eli. That is so great to hear.
Mine wasn’t quit as pretty as yours but was super delicious!! Will definitely make this one again.
Thanks for sharing, Holly. I’m sure it will be perfect on your next try!
Hi Natasha,
How do you suggest cooking chicken breasts at home instead of buying chicken from the store for this recipe? Thanks for all your wonderful tips.
Hello Maria, you can check some of the roasted chicken recipes here on my blog.
Hi Natasha, I have been using your recipes for a while now, than I ran into recipe for chicken pot pie and I love it,than it said you could sign up for more. So hear I am , Thank you so much 🤗🙃
I’m so glad you discovered my blog, Delores! I hope you get to try more of my recipes soon!
Hi. I don’t do dairy. I can substitute the butter but what can I substitute the heavy cream with?
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.
You can add a teaspoon of vinegar or lemon juice to your dairy free milk, let sit for about 5 minutes, it will look like it’s starting to curdle a bit. This basically makes like a dairy free buttermilk. I use it as a heavy cream replacement all the time for most recipes. Personally we prefer almond milk because it adds the least flavor profile and combines well because of the fat content.
This is the best chicken pot pie recipe I ever made. It’s perfect.
Thank you for the awesome feedback, Mary!
great recipe for chicken pot pie! Can’t wait to make it again.
I hope you love it, Mary!
I made this for the first time today! It’s beautiful and delicious!
I’m so happy you enjoyed that. Thank you for sharing that with us, Rita!
AMAZING!! I made 6 individual ones with this recipe. I did buy pre-made dough and didn’t use mushrooms. I’ve never made homemade pot pie…. It’s FILLING!!! I had half of a individual one and was full! Im used to the store ones that have mainly gravy so it’s not too filling but wow! This is so filling and full of flavor!! My son LOVED it, he said it’s his favorite meal now.
I’m so glad this was a hit, Dana! Thank you so much for sharing that with me!
I never leave reviews on recipes but I just made this today and it was fantastic. My family loved it and said it was the best pot pie they ever had. Absolutely loved the crust and it looked pretty too 🙂
That’s great! Thank you for sharing, Gina!
This was a winner of a recipe. I subbed some cubed sweet potato for the mushrooms (I had none) and threw in some grated parmesan to the sauce to add a layer of flavor. I used the pie crust recipe as well and it turned out wonderfully. The whole family enjoyed the meal.
Hi Patty! So glad you enjoyed this recipe. Thank you for sharing your substitutions, they sound delicious!
For someone who has been cooking longer than you have been on this earth Natasha, this Chicken Pot Pie is the best ever, I made 6, 4 inch pies. Simply delicious – my daughter said ‘dad this is so good – how did you make it’. So rave reviews. My pastry was made in the Food Processor, mostly butter and a little Lard.
That’s so great! It sounds like you have a new favorite, David! I’m happy it was a hit with your family!
The best chicken pot pie the crust was so flaky , my go to pie crust from now on
Great to hear, Mary! I’m glad you found your new go-to reipe.
Sooo delish! I even braved making your crust. It was flakey and buttery- an absolute win in my house! Thanks for the recipe! ❤️
You’re very welcome, Deborah! Thank you for the excellent review. I’m happy to hear it was a hit!
Is it okay to fully assemble the pot pie the night before, store it in the fridge and bake it the next day?
Hi Megan, yes, I think that would work. Also, this pie reheats beautifully. See make-ahead tips in the blog above.
I am so in love with this recipe & have made it several times! I would like to know if I can freeze the filling to make the pie at a later date for company?
Hi Susan, so glad you love this recipe. I haven’t tested that to advise. I think it could work but you’d have to experiment.
Hi Susan! I just wanted to let you know that I cooked my frozen pot pie just now, and it turned out amazing.
I did the egg wash on top, then cooked it for about an hour on 400 degrees. Around the 40 min mark, I added the foil for the crust.
So delicious! And awesome to know we can make multiple to freeze for future delicious dinners 🙂 God bless!
Lovely to hear that, Mara. Thank you for sharing that with everyone here!
Added some corn like your pot pie soup recipe and a little Worcester Sauce because I like it.
Beautiful and Delish !
I’m so glad you enjoyed it, Sgeve!
Looks delicious and hoping to try this tomorrow. Is this recipe for a deep dish or regular size pie pan? I didn’t see that info in the video.
Hi Carol, I have this in the recipe notes. I used a 9” deep dish. 🙂
Delicious!!! Husband is the chicken pot pie eater n I’m jus the cook 😉
My first attempt at a chicken pot pie and it was so delicious! I used a rotisserie chicken, frozen pie crust, no mushrooms. Other than that I followed directions exact. It was seasoned perfectly, not too salty. I will make again and add in corn and green beans. Great directions. This was so yummy!
Glad you enjoyed this recipe, Lori. Thanks for sharing and I hope you’ll love all the recipes that you will try!