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
My first time making chicken pot pie along with a pie crust and they both turned out beautifully thanks to you, Natasha!
You’re welcome! I’m so happy you enjoyed it, Sonia!
Can I use boiled chicken breasts instead of the rotisserie chicken? Thank you!
Hi Anna, I imagine that will work too but rotisserie chicken has more flavor so feel free to make some adjustments with the seasoning.
I cooked my boneless chicken breast in the crockpot with about 2 T of butter and 1/3 cup of chicken stock. It had the best flavor and was very tender. Just don’t over cook
Natasha…you are my favorite cook on the internet!
I made your Chicken Pot Pie tonight and it was fabulous! I did not use your homemade crust due to time constraints. I will make that next time. I love watching your videos. Keep them coming!!
Thank you for that wonderful compliment, Scott! I’m so glad you’re enjoying my recipes and videos!
This is an amazingly delicious recipe! So easy to follow, turned out perfect! My daughter, who is very picky, went back for seconds!!! HUGE WIN!!!!
Awesome! We appreciate your good comments and feedback, Tania.
I looked at tons of recipes and finally decided to make yours. So glad I did, it’s amazing and my family loves it! I almost used a frozen pie crust but went with your crust recipe last minute. GAME CHANGER! I also used a bag of mixed veggies. This will definitely go in my meal rotation.
Hi Cynthia, yay! That’s great to hear and that makes me really proud. Thanks for trying out this recipe, glad it was a huge success!
The Best Chicken Potpie around, my family loves this , bursting with flavors
Aaaw, thank you for the awesome feedback!
THE best pot pie I’ve ever tasted. It was perfect. I only had salted butter so I reduced the salt by 1 tsp. Thank you for this wonderful recipe. I was skeptical about the mushrooms but they made it beyond delicious!
Aww, thank you Donna! So glad you enjoyed this recipe. ♥️
This is the best pot pie I’ve ever had! I made for my Mom and Husband, both raved about it and said it was delicious! This is now a staple in our house, and I have a go-to for family dinners!
That’s wonderful, Gillian! Thank you so much for the review.
Your recipes are my Go To just because they ALWAYS work. I didn’t have a pie crust, so I used a puff pastry sheet for the top and I added just a bit more heavy cream to the filling. This recipe is to die for! I have been looking forward to the left overs all day. 10/10.
Love it, thanks so much for the awesome review and feedback. We appreciate it!
First attempt at making pie and it was a huge success! Even the picky 3 year old went back for seconds!
Lovely to hear that, Jess!
You guys will enjoy this pot pie! It’s soo delicious! I made everything from scratch and it did not disappoint. The crust smelled so good after we took it out of the oven. The whole family enjoyed it!
I’m so happy to hear this was a hit with your family, Elizabeth! That’s so great!
Oh my goodness, I’m 80 years old and have never made a chicken pot pie that tasted so good. Thanks so much Natasha. Can’t wait to try your other recipes.
You’re welcome, Martha. I hope you’ll love all the recipes that you will try.
Oh, boy, Natasha. I typically love your recipes, but this was a fail for me. I’ll take responsibility, but I don’t know what I might’ve done wrong. I made the recipe exactly as written. Although the mixture thickened to gravy-like consistency, as soon as I added in the chicken and frozen peas it turned very liquid again. And …. there is WAY too much content for the 9″ pie plate. It overflowed all over my counter (I poured it in rather quickly). So I had to spoon out liquid and solids and have prepared another, smaller pie using puff pastry (had it on hand). I’ve not baked the chicken pot pie yet, and it might be delicious, but I won’t be making it again. Also, no way is the prep time 20 mins. Prep time should, in my opinion, start when prepping the ingredients. Took me close to an hour to get everything chopped and shredded. This is the first of your recipes that I’ve failed at.
Hi Victoria, I’m sorry to hear that. This has been one of our best reviewed recipes and I’m always happy to help troubleshoot. Make sure you are using a deep pie pan like the one I am recommending in the post above. A shallow pie pan will definitely overflow. Also, the sauce comes together nicely once it’s baked so I wouldn’t worry too much a out the sauce at that stage.
Natasha, thank you for responding. Yes, perhaps my pie plate was too shallow (though it was deeper than most, maybe not deep enough). And, I take it back… I WILL make this again. It’s delicious. I’ll try to remedy what I did wrong the first time. Again, thanks for taking the time to respond and thank you for this recipe. (on another note, your Chicken Pot Pie Soup is amazing!)
You’re welcome! 🙂
I made this and it tasted great. I added potato to the mix. It came out great.
That’s wonderful! So glad you enjoyed it!
I’ve made this recipe several times and it is now requested all the time by my family! The only substitution I made was leaving out the mushrooms and used frozen mixed veggies instead. It is delicious! Thank you! I love all of your recipes!
Nice, good to know that you loved the result!
Made your chicken pot pie tonight. My family loved it. Thank you.
Glad to hear that, Lori! Thank you for sharing.
I’m making this ahead for my son and his wife to have after the baby is born so will be freezing it. Do I have to defrost before baking, or just add more time? You mentioned you have frozen before baking before!
Looks amazing and I love the filling! I sneezed a taste!
Hi Diane! Yes, see my recipe notes. 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.
Hi Natasha, Can you kindly give the pie dough recipe please as I always struggle with it.
Hello Sam, here’s the recipe for the pie crust.
Would love to use a frozen vegetable other than peas. Would corn and carrots work?
I think that will work! If you try that, please share with us how it goes.
Made this last night and it was fantastic! Thanks for the recipe!
You’re welcome, glad you liked it!