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
This was a delicious recipe and your crust recipe is a must for this. So much better than any other crust recipe I’ve ever tried. This will be added to our dinner rotation. Thank you!
You’re very welcome, Ashley. We’re really happy to know that this will be one of your new favorites!
Thank you for such an amazing recipe! This was my first time making a pie from scratch, it turned out great! I don’t have a food processor so I used my vitamix blender to make the dough.
That’s great to hear! Thanks for sharing, good to know that you enjoyed the result.
Made this for dinner tonight. It was delicious. A bit of a production, but worth the effort. Thanks for the recipe!
We’re so glad you love this!
Hi
I was wondering if I can freeze it? Cooked or not cooked?
Thank you
Nannette
Hi Nanette, you can check this portion in the recipe “Can I freeze chicken pot pie?” I have some tips there!
I would like to add a wine to the sauce. How and when can I do that?
Thanks
Hi Nannette! I have not tested to know how much to add without changing the consistency of the sauce. You might try adding it in steps 2 or 3.
Hi! I thought I could help answer this for you since my pie is in the oven and I used a bit of white wine in my sauce. When your roux mixture (the butter, veggies and flour) are cooked and ready for the chicken broth, that’s when I would add your wine. Just subtract the volume of wine from the 2 cups of chicken stock and it shouldn’t mess up the proportions. I only added two tablespoons to lend a little more flavour to the sauce. I used a sweet white wine so I didn’t want to add too much and mess up the savory sauce.
Also, I just wanted to say, this is my favorite chicken pot pie recipe! I’ve made it a handful of times and always get rave reviews!
That’s wonderful, Olivia! Thank you for sharing, we appreciate the feedback.
What can we use instead of cream? Cause stomach issues. Thanks
Hi Geri! One of my readers used a coconut based cream. You should be able to use a dairy-free version cream of your choice.
This was AMAZING! Husband and son said it was the best pot pie they ever had!
That’s just awesome! Thank you for sharing your wonderful review, Kara!
Made it today and turned out absolutely beautiful, we can’t wait to chow down, we know it’s gonna taste good because we couldn’t quit sampling the filling. Your crust recipe just makes it all come together. Wish I could add a picture. Thanks Natasha!
Love it! So glad to know that it looks good, I hope you love the taste too!
Fantastic find as usual! I varied and did not use mushrooms, added celery and didn’t use cream, just whole milk with a little more flour in a rue. I also made the brilliant crust. Two large chicken breasts + the recipe above yielded 16 beautiful large muffin size pot pies which was a delightful size even for 1 serving. I’ll be making this again!
I hope you love it just as much next time, CW! Thank you for your great feedback!
This is without a doubt the best tasting chicken pot pie on the internet, and I think I have made just about every one out there. I have always used the same crust when making my pies but I decided to give this one a try and boy am I glad I did. What a delicious and flaky pie crust. I will quit looking now when it comes to the best chicken pot pie. I made it tonight and it is wonderful. Thanks for the recipe.
Wow! Thank you so much for that awesome review, Paul! I’m so glad you loved it!
HOLY COW! My husband loooves chicken pot pie, and said this is the best he’s ever had ☺️ It was way more work than I usually put into cooking dinner (especially on a weeknight), but I will definitely be making this next time we have guests. The homemade crust is absolutely worth the extra effort. Wish I could post a picture of how pretty it looks!!
That’s so great! It sounds like you have a new family favorite, Julia
Whoaaa!!! Best ever, followed to a T including the crust. So so good, fresh, savory, really tasted like a home made with love recipe!!! This crust is the best ever!!! Crazy how the bottom one stays dry and crisp! Natasha’s magic
Thank you, we appreciate it!
This recipe is fantastic, a new family favorite dinner treat!! Thank you for sharing your videos and awesome recipes!!
That’s so great! I’m so glad you found a new favorite, Tami!
This is the BEST chicken pot pie I’ve ever tasted! And that crust! Amazing. I’m making 2 of them tonight for my Twins 21st birthday…they requested this because it’s so good! Thank you!
That’s great! I’m glad they were loved. Happy Birthday to your kids! 🙂
Absolutely fantastic pie.
Easy to make very tasty .
Thank you mu family loved it x
Family said this was the best chicken pot pie they have ever had! Will definitely make again!
What a great feedback, thank you for sharing!
My first attempt at. this kind of dish, and it’s a keeper! I would have baked it 5 minutes longer though. The bottom was a bit soggy.
Glad you found a keeper, Joan! Thank you for sharing.
A trick I have discovered to deal with soggy bottom crust, is to separate an egg (put yolk aside). Beat the egg white and brush it onto the bottom crust. Refrigerate for 15-30 minutes before placing the filling into the crust. I then take the remaining egg white and beat back into the yolk and use that to brush the top crust.
One trick for not having a soggy bottom crust is to put a baking sheet in the oven while it’s pre-heating. Then place the unbaked pie directly on the hot baking sheet. It catches spills and adds extra heat to the bottom of the pie pan.
Hi Natasha
Made this recipe to the letter..only thing I added was a tablespoon of curry powder..wonderful meal..thanks so much!
Thanks for sharing, Laurie! So glad it was wonderful!
Made this with a chicken substitute came out amazing. Paired it with mashed potatoes delicious.
Glad you enjoyed this recipe!
DELICIOUS! Add two tiny adjustments because I like to be true to recipe to critique it. I thought the recipe had celery and cut some so I used it. Also added a splash of sherry. The mushrooms make this dish. I am intimidated making pie crust so I used pillsbury. My husband and I ate half of this in one sitting.
Wondering if left overs can be frozen.
Hi Charlotte! I’m glad to hear you loved it, thank you for the review. I think you could freeze leftovers fine. I have frozen this pie before baking just fine, see my recipe notes for instructions for this.
Absolutely delicious! Only think I done different was use salted butter and just didn’t add the extra salt it called for. It was the best chicken pot pie I’ve ever had. Definitely putting this into my dinner rotation!
That’s so great! It sounds like you have a new favorite, Lindsey!