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 whole family LOVED this pot pie. Huge success! Only thing I switched were green beans instead of peas since I didn’t have any. So much flavor. Thank you!
I’m so glad to hear that, Briana! Thank you for sharing.
I made your chicken pot pie for dinner
My hubby and I loved it
Glad to hear that!
Can you make this ahead of time and refrigerate until the next day? It looks really deli ious!
Hi Laura, I think it could work but haven’t tested it to advise. This pie reheats well after it’s baked. You can also freeze it before baking and bake it in a frozen state. See my recipe notes for instructions on this.
ABSOLUTEL AMAZING! MY WIFE IS A PICKY EATER AND SHE THOROUGHLY ENJOYED THIS POT PIE.
NO NEED TO “TINKER” WITH THE RECIPE, AS IT IS AS GOOD AS IT GETS.
NOT FOR DIETERS (LOL)
That’s just awesome! Thank you for sharing your excellent review, Rick! It sounds like you have a new favorite!
Have made this pie quite a few times now and absolutely love it. Have made individual pies using a fluted tart tin and just as great. Actually my first time making chicken pie and can’t believe how easy your recipe is. Is a favourite dinner for the whole family.
That is the best when the family loves what we moms make. That’s so great, Leighanne!
I am not much of a cook so attempting this was a true task for me. But, this turned out great and my husband loved it! Looking for more recipes now through Natasha!
Nice to hear! I hope you and your family will love all the recipes that you will try.
Excellent! Followed recipe exactly except for adding some sliced celery and poultry seasoning. I rolled out the packaged pie crusts a bit larger to ensure having enough to seal at the top.
Glad you liked it!
I substituted the chicken with turkey. I added a bay leaf and 1 1/2 small potato. I also used gluten free flour in the homemade crust recipe and it worked well. I think next time I will omit the bottom crust if adding potatoes because I felt that they were competing. This is a great recipe.
Thank you for the wonderful feedback, Natasha! I’m glad you loved this recipe.
This is my third time making this! I love this pie. Natasha, I made the filling today and will bake the pie in it’s entirety for Thanksgiving. Will I need to allow the filling to come to room temp before putting in the oven? Or can I scoop the filling directly from the fridge onto the pie dough and bake?
Hi Al! No, I don’t think so. It should be fine to just add it to your crust and bake. It may take an extra few minutes since it’s cold but watch it in the oven.
Outstanding! Took me a bit longer than her to make it and I skipped the Parsley. 10/10!!
Will make again for company at Thanksgiving … maybe with some leftover turkey …
So glad you loved it! Thank you for sharing.
I followed the recipe exactly, with one exception – I added about 3 chopped celery stalks in with the onions and carrots because I had them around. I used the linked pie crust recipe and followed that to a T. The pie turned out amazing!
I hosted a lunch and got multiple compliments from everyone, say guests had seconds, and my husband loved it. The pie crust in particular was perfect, the bottom was magically crispy even without parbaking. And it looked beautiful, I wish I remembered to take a picture. I will definitely be making this recipe for life!
That’s lovely feedback, Erin. Thank you for sharing that with us!
Twenty minutes to prep this is WAY under the time it took me. But, the time is worth it because it is delicious and stunning. I didn’t change up the veggies, but I can see doing so next time. Maybe adding another meat like crumbled, cooked bacon or sausage would enhance the flavor? Any thoughts on that?
Hi Kim! Thank you for the feedback. I think the addition of bacon/ham would be great. Let us know how it turns out if you experiment with bacon or sausage.
I agree … it took longer to prep the vegetables etc. but it was easy slicing and dicing work. And yes, definitely worth it !!!!!
SO SO SO delicious. This is my go-to recipe any time we crave chicken pot pie! I’m thinking of making 2 for a Friendsgiving, can I bake them at the same time?
Hi Sophia! I’m so glad you love the recipe. If you have the space to bake two without them touching, that should be fine. You’ll have to watch them in the oven, they may require a few extra minutes.
I have made this multiple times already (and if I haven’t already left a comment, I apologize) because it’s just amazing! It’s my husband’s favorite dish ever. It’s not complicated and tastes SO good. It’s made of ingredients that aren’t hard to source and you probably have most of them in your kitchen anyway. Deeeelicious!! Thanks Natasha!
I’m so glad to hear that! Thank you for the wonderful feedback.
I followed it to the letter, and it was the best pie I’ve ever made. The cream is brilliant! I’ve done it with homemade crust (omg, amazing!) and the ready made crust, which was delicious too!
That’s great, Donna! Thanks for sharing.
I can’t cook so I followed the recipe exactly and my husband loved it. It is on my menu for next week again!
So glad it was a hit, Debra!
Considering making this ahead – could I put everything together ahead of time and then refrigerate, baking the next day? I know I would need to cool the filling before adding it to the pie shell
Hi Maureen! I think it could work but haven’t tested it to advise. This pie reheats well after it’s baked.
You can also freeze it before baking and bake it in a frozen state. See my recipe notes for instructions on this.
I would suggest pre-making the filling and keeping separate from the crust until ready to bake.
The crust doesn’t require partial blind baking before adding the chicken mixture? I’m worried the crust will not cook properly on the bottom.
Our homemade crust rolls out easily and it never gets soggy when baked. The bottom stays crisp without needing to pre-bake.
In the oven right now! I made two! I added RANCH seasoning to one of them..Cant wait!
This is fantastic, I doubled the broth, cream and flour to make extra gravy to serve on the side. I simply removed 2-2 1/2 cups of gravy before adding chicken. Delicious.
Thank you for sharing. Christine! So glad you loved this recipe.