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
I made this last night. My very first fully homemade pie! It was such fun and so delicious. My husband oohed and awed over it which is always a plus. He put it in the top five favorites!! Thanks Natasha for another great recipe 😊
That’s so great Jenni! Thank you for sharing that amazing review!
What is a replacement for heavy cream
Hi Joann, I always use heavy cream but a light cream might work if you add a little more flour and butter to help it thicken up properly.
I would love to make this but my daughter has a severe dairy allergy…do you think I can use soy milk? Thank you!
Hi Laura, I always use heavy cream but a light cream might work if you add a little more flour and butter to help it thicken up properly. I haven’t tried this with soy milk to advise, if you experiment I would love to know how you like that.
Made this last week and it was amazing!!!!
That’s just awesome Maria! I’m so glad you enjoyed this recipe!
I made this pot pie last night and it is a winner! My husband even commented on how good it tasted. My only change for us, for this pie, is less salt. It was way too salty for us.
Thank you for sharing that feedback with us, Maria. We don’t care for overly sweet or salty recipes ourselves and thought the balance was great. I’m curious if anything was altered in the recipe?
So glad I went with the homemade pie crust…
So good…
I’m glad you loved it! I always prefer homemade anytime.
This came out perfect.
Love it! Thank you for your wonderful feedback, Dee.
I made this recipe as directed and it was AMAZING… Made my own crust as well. I like that directions were given for freezing ibecause I’m going to make several to take to my grown children to enjoy
Hello Susan, thanks for your awesome feedback. I’m happy to know that you enjoyed this recipe and you made the homemade crust too. Great job!
This is a really good recipe. I did not have time to make the rust. I definitely make time the next time I make this. It will make the pie even better.
Sounds like a great plan. Thanks for trying out this recipe, I’m happy that you enjoyed it!
Going to try this recipe today but am wondering if I can make in little individual tins. I was thinking it might be nice to freeze some individual sized for my 95 year old mother-in-law. Thoughts on cooking time for the smaller size?
Hello Debra, that sounds like a good idea however I have not personally tried that yet to advise on the cooking time. Maybe others here can share if they have tried it?
I was wondering if I can use another vegetable besides mushrooms. I don’t like them very much!
Hello Margarita. I haven’t tried anything else aside from mushrooms but others like to use potatoes and liked it too. One of our readers also wrote she made it without mushrooms and used zucchini and it was amazing.
We made the chicken pot pie and it was delicious and looked just like your pictures. Also served your creamy mashed potatoes with it.
We have used many of your recipes, all very good.
Sounds awesome! Thanks for sharing your great feedback with us.
Hi Natasha, this chicken pot pie looks amazing! Can I use refrigerated dough? Problems with my hands and would hard to make the pie dough.
Thanks, Judith Kaiser
Hi Judith, the flakey crust is a star of this recipe, but I imagine a premade one may work. Without experimenting, though, I’m unable to advise.
I absolutely love your recipes. Just took the chicken pot pie out of the oven with your homemade crust. I think it’s beautiful. But we have to wait 15 minutes! Thank you for doing what you do! You are a breath of fresh air. My Mom would say in her heavy German accent, “You are so appetizing.” Sounds weird, but it’s the highest compliment.
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment.
Just have to tell you that the chicken pot pie was the best we ever had. My husband flipped for it, and we just finished the leftovers tonight. I thought my chicken pot pie was awesome. But yours is way better. Those mushrooms! And that crust!!!
Love it! Thanks for giving this new recipe a try, I’m happy to know that you loved it, Doris.
One of my favorite chicken dishes and this was so easy to make. I cannot believe how delicious this pie tastes. Thank you.
You’re welcome! I’m so happy you enjoyed it, Sue!
Hi Natasha. Wonderful, wonderful chicken pot pie!!! Husband said “BEST EVER”! I added one stock of celery because I had in refrigerator. It truly is delicious. Husband has three helpings!!
Thank you for your great recipes!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Forgot to add my 5 stars!!
Awesome! Thank you, Sue.
Hi Natasha, I did the chicken potpie. It was delicious. I had a hard time with the dough, not used too rolling this kind of dough. By knealing it for a long time I finally made it.
I’m so glad you made it! Thank you for sharing that great review with me!
This recipe is a winner !!
We loved it.
I was wondering, could the mushrooms be substituted for something else? I would like to make it for my sister but she won’t eat mushrooms.
Hi Rita, I’m so happy you enjoyed that. Thank you for sharing that with us! One of our readers wrote she made it without mushrooms and used zucchini and it was amazing.
How can I get the Food Scraper please . Loretta
Hi Loretta, you can find our favorite tools in our Amazon Affiliate Shop HERE and in our Blog Shop HERE. I hope this is helpful!
Ohhh yum!!!!! I’ve been wanting to make this for a week. Today was the day. I used 2 chicken breasts and prepackaged pie crusts. It turned out fabulous. I added celery. Otherwise followed recipe. My husband reallllly loved it. Another great recipe. Thanks so much!
You’re welcome! I’m so happy you enjoyed it Sandy!
I made this for a late lunch today. It was very good. Enough left over for one more meal for us tomorrow. Thank you for all your recipes.
You’re welcome, Sherri! I’m glad you enjoyed this recipe!