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
Can you make this into hand held singles? Will the dough work for meat pies for example?
Hi Ange, I bet individual pies will work, I haven’t tested that to advise myself, but here’s what one of our readers wrote: “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 hope this is helpful!
I am not a great cook…but you are making me a better one! The chicken pot pie was delicious. I couldn’t believe I made it. I forgot to add the parsley, but it was still good (my husband sprinkled it on as it was served). Your videos really help me to understand the nuances of a recipe. Thank you for giving me the courage keep trying.
Thank you, Diane! I’m so glad to hear they are helpful. Keep up the great work!
I would like to have the recipe for the crust of pot pie thanks I love your recipes you are so good thanks
Hi Adriana, we have it linked in the Pot Pie recipe, but you can find it HERE. I hope you love it!
The Best! . I Tried making a chicken pot pie for the first time and it turned out amazing. I used store bought Pillsburry pie crust, and replaced cream with 2% milk since we did not have any cream in the house. Pie still turned out creamy and full of flavor. Kids even cleaned their plates without knowing mushrooms were there :))). Thank you Natasha as always.
Awesome! I am glad that you and your family enjoyed this Chicken Pot Pie!
This is a keeper recipe. First time making a chicken pot pie and it was amazing! I will print it now and add it to my special family “go to” recipes, thanks so much!
Yay! You’re welcome and I hope you’ll love all the recipes that you will try from our website.
Made exactly by recipe. Husband’s friend joined us. Served with salad. Both in 60’s. Gobbled it up and got kiss afterwards with compliments of “great dinner”. These guys are foodies and don’t just pass out food compliments that easy. Kudos to you on this recipe.
Aaaw that is the sweetest! I’m glad your guests enjoyed this recipe!
Hi Natasha. I love your recipes. This one is great! I love that I can make it ahead and then just pop it in the oven. It lets me enjoy my guests instead of being the martyr in the kitchen. I did tweak the liquids a bit. I used I cup of chicken broth and one can of undiluted cream of chicken soup with the 1/2 cup of heavy cream. Love it!
Hi Susan! That sounds delicious! I’m so glad you enjoyed this recipe. Thank you for sharing.
Made this recipe, and oh my goodness it was great. I followed the recipe to the letter, no changes on my part. Will be making this chicken pot pie again.😋
That’s wonderful! Thank you for the review. So glad you found a recipe you’ll make over and over again.
I LOVE all your recipes. Your website is my favourite. You do have great recipes. I also share them with family and friends. Thanks a million.
Noor from Kuwait.
You’re so nice! Thank you, Noor!
Love this recipe! I put corn, peas, carrots , onion and potato cubes!
Thank you so much for sharing that with me, Holly!
My husband love potatoes so I added 3/4 cup of canned diced potatoes with the chicken and peas. Also added a little Montreal Chicken seasoning. Best chicken pot pie ever!
Yum! Thank you so much for sharing that with me, Ginger!
Made this for dinner tonight. Second helpings all around!! DELICIOUS!!! Only change I made was to sauté 2 ribs of celery with the onions and carrots! This will definitely go into the fall/winter dinner rotation!
That’s so great! It sounds like you have a new favorite, Lark!
This recipe was easy, beautiful, and delicious. It is my new go to dinner party recipe.
The best chicken pot pie I’ve ever made. I cooked my own chicken breasts in butter, a little chicken stock, crushed garlic and salt & pepper in a slow cooker on high for about 2 hours. It really added yum to this already delicious pie.
That’s just awesome! Thank you for sharing your wonderful review, Judy!
This could be the best thing I have ever made. I don’t have a food processor, do I had to make my pie crust. Used a deep dish pie pan.
I will be buying your book.
Thank you for that amazing review and the encouraging comment. Cookbook will be available Fall/October-ish 2023.
Fantastic recipe for both the crust and the pie! I’ve never made chicken pot pie (or crust) and, from the taste of it, you could never tell. I did cheat a little – I put a bag of frozen assorted veggies in instead of sautéing a fresh onion. I cooked them in the butter and then moved onto step 3. I only had whole milk, so I added half a tbsp of butter when I added the whole milk. Will always be my go-to recipe!
Thank you so much for sharing that with me!
I made this last night including your recipe for the pie crust and let me just say this it was AMAZING! I thought I didn’t like chicken pot pie apparently I do! I never had it homemade you’re the only person I actually go to for recipes they’re always delicious thank you Natasha ❤️
That’s so great! Thank you for trying my recipes. I am so glad you love them.
Can I make this without the heavy cream? Would low fat milk and corn starch work well as a substitute?
Hi Koula, 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 made this last night for dinner and it was a big hit! Turned out perfectly delicious. My daughter said it was amazing. It was also very easy to make. Thanks!
That’s so great, Pam! Thank you so much for sharing that with me! I’m glad it was a hit with the family!
I consider myself to be a pretty good cook. Recently, however, I signed up for Meal Train and decided to use your Chicken Pot Pie recipe. Well, let me tell you, I have NEVER gotten such great results before. My friends said it was the BEST Chicken Pot Pie they ever had. And repeated…it was THE BEST! Thank you Natasha. I think YOU’RE the best!
That’s just wonderful, Maggie! I’m so glad this recipe turned out so well and was well loved. Thank you for sharing that with me.