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
Thank you for sharing your recipes. I’m so intimated with baking, but your instructions were so easy to follow. My family is still raving about the delicious flaky crust and savory filling. Dinner time is even more special with a tasty meal.
So glad to hear that, Jacky! Thank you for the wonderful feedback. I’m happy they enjoyed this recipe.
The pie crust is great. I use it for all my fruit pies. It was perfect for savory and browned so nicely. However, with all the butter in the pie crust, the butter is too much in the mix (6 TB)!! The dish turned out lovely but I could feel the butter (my kids couldn’t). I will try it again and use EVOO in the chicken mix instead of butter. I will post the results. It was just way too much butter for me.
Hi Elizabeth, thank you for sharing that with us. Feel free to try the alternative that you mentioned, we’d love to know how it turns out!
Thank you for amazing recipes. My first time making a 🐓pot pie & homemade crust👍 and it turned out beautiful & yummy💕
I’m so glad you enjoyed it, Angela! That’s so great!
First time making pot pie from scratch as I don’t have much luck with pie dough. This recipe came out spectacular!
That’s wonderful, Courtney. Thank you for the wonderful review.
This pie was delicious! Thank you! I have some pie left over and would like to save it. Can I freeze it? (it is cooked already)
Hi Sue. I’ve frozen this pie several times prior to baking it but I haven’t tried freezing a cooked pie. I think it could work. It’s also good for a few days in the fridge.
Very tasty. Recipe was pretty basic and easy to follow. I did add some finely chopped celery. Not sure if it was my IPad or the website but it was difficult to follow the instructions and I had to search for the cooking time and temperature. I will make it again.
Hi Julia, thanks for your comments and feedback. You may go directly to the recipe by clicking Jump to recipe to easily view the ingredients and instructions.
This was so delicious! Loved the crust. And the filling wasn’t too runny either.
Good to know that you enjoyed it!
Made it twice now and had rave reviews from family and friends. thanks for an AWESOME recipe
That’s so great! It sounds like you have a new favorite, Peter!
Followed this recipe to a t and it was delicious! Everyone loved it including my daughter who has been exceptionally pickey lately. Natasha, thank you for this! <3
So glad to hear that, Taylor! Thank you for sharing.
I just made the chicken pot pie…it is the best ever ! I also followed directions for the pie cruse, I have never made one before, and it was so easy ! Browned nicely and flaky…love this recipe !!
That’s wonderful, David! Thank you for the excellent review. I’m so glad you enjoyed this recipe.
This recipe was easy and delicious!
I was a little apprehensive about making the pie crust as I haven’t ever made one that I was happy with.
This pie crust was crunchy, flakey and delicious.
So happy with this recipe.
Thank you!
Hi Barbara! I’m happy it worked out for you. So glad you enjoyed my recipe. Thank you.
Hi Natasha, I would love to bake this pie, but I am wondering if the pastry would be ok in smaller pie tins ? I want to bake for my daughter
Thanks you
Hi Jules. I make this in a deep dish but I imagine you could make this in a smaller pie tin. You may need to adjust the amount of pie dough and filling you use so it doesn’t overflow. Let us know how it turns out if you experiment.
If our family doesn’t like peas but love pot pies is there a recommended substitute veggie we can use to replace the peas?
Hi Jack! I have not tested an alternative but I think you can use almost any veggie and chicken combination you like in chicken pot pie.
I am not a pea person either so I use chopped broccoli. Also try with diced potato.
Hi Jason, I think those are good substitutions. I hope you’re enjoying it!
I didn’t have just peas, so used mixed veggies and they came out perfect
So so good! Perfect consistency and flavour balance. Thumbs up from Western Australia 👍🏼
Thanks for the awesome feedback, I’m happy to know that you love this recipe!
This is my go to recipe for chicken pot pie! My question – can i assemble it all this morning and put it in the fridge until dinner or is adding warm filling to a cold pie crust asking for trouble?
Hi Donna, it works great to make the chicken pot pie and then reheat it. I haven’t tried leaving it for an extended time before baking to advise. If you experiment, let me know how you liked the recipe.
Hi Donna,
I make the filling the night before and then refrigerate it separately. Then, I roll out the pie crusts close to meal time and put the cold filling in the pie crusts. Hope this helps! 🙂
Natasha I love your recipes and cook them often. The Chicken Pie was Great. My only problem…..there Re only two of us. How do I reheat this ? Thank You.
JKnee@triad.rr.com.
Hi Jane, so glad you love this recipe and that this is your go-to recipe. About reheating this, 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’ve made homemade pot pies before, but this is absolutely the most delicious one I’ve ever made. Kudos.
Aaaw, thank you, Deb! We appreciate that.
This recipe appeared just as I needed a chicken pot pie recipe for my dinner tomorrow evening. Thank you very much.
I love when that happens! You’re welcome. Let us know what you think of this recipe.
Hey Natasha I made this pot pie vegetarian using roasted tofu. I fallow your recipe absolutely delicious!!
Thank you so much for sharing that with me, Sandy! I’m so happy it worked with tofu! I bet our readers will find this helpful!
First time making one of your recipes. It was very yummy. I used store bought deep dish crust. My problem is I have most of the pie left.. lol. It’s just me. Can I freeze slices of the he pie for another day?
I’m so happy you enjoyed that. Thank you for sharing that with us, Robin! Please see this section in the recipe: “Can I freeze chicken pot pie?” I hope this helps!