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 had a store bought pie crust Zi needed to use, so I can’t comment on the recipe for the crust, but the filling recipe was spot on, delicious!! Definitely a keeper.
That’s wonderful, Peggy! Thank you for sharing. I’m glad you loved it.
If I am to freeze the pot pie, should I bake it then freeze or only bake on the day? I’ve completed everything and the filling is delicious!
Hi Sabrina! 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 above under “common questions” for instructions on this.
Thanks so much! I saw both ways and wasn’t sure which was best. Merry Christmas 🙂
I made this tonight and it was sooo good. Everyone loved it. It was easy to make and very tasty.
I’m so glad you loved it, Nora! Thank you for the review.
Привіт! This looks so good! I’d love to make this tomorrow for dinner but I’m worried about the heavy cream (dairy intolerance). Do you think I can use coconut milk instead? It’s a thicker milk.
My second option- or maybe almond milk? Unless you think almond would be too watery because it is a thinner milk than heavy cream?
Дякую 🙂
Hi Cy! I have not tested it but one of my readers used a coconut-based cream. You should be able to use a dairy-free version cream of your choice.
I used this recipe to make 8 individual pot pies. Of course I ate one immediately but froze the rest. I made my own crust and used a rotisserie chicken.
Absolutely delicious!
I’m so happy you enjoyed that. Thank you for sharing that with us, Baba!
Wow! Your recipes never disappoint and this is another one. I used your pie crust recipe. Whole recipe is perfectly written. I did not change anything.
Btw I love your videos! My favorite recipe is your beef stroganoff, that’s what we are having for Christmas dinner. Cheers and merry Christmas to you and your family!
Hi Collin! Thank you for the wonderful feedback and review. So glad you enjoy my recipes. Merry Christmas and be blessed!
Literally the only thing I didn’t like about this pie was that I forgot to get peas at the store, so I didn’t have any to add. I guess this just means I’ll just have to make another amazing pie with peas in it this time! What a shame!
Hi Beth! That’s a bummer. I hope you get to make it with all the ingredients next time. 🙂
That is the worst pie ever no flavor just not good needs more flavor
REALLY Patti! I made this yesterday for the first time and My WHOLE family LOVED it! Maybe you forgot to add more seasoning as needed after cooking. That is the first rule when cooking. I added more salt and pepper to mine. My husband said this was one of his favorite soups and I agree.
This was delicious!
The filling was amazing. I could just eat that on its own or over a biscuit. I attempted the pie dough. I don’t think my food processor work bowl was big enough. Next time I’ll try batches or just making the crush manually with ye olde pastry cutter.
So glad to hear that, Heather! Thank you for the feedback.
I made this for my family and they were so impressed and couldn’t get enough…thank you
Wonderful, Joan! I’m so glad they loved it!
This Chicken pot recipe turned out beautifully! While I did not make my own crust, the refrigerated one was easy to use. The filling of this pot pie was so yummy and tasted amazing! My husband had three helpings. Thank you for sharing this delicious recipe!
You’re welcome, Carol! Thank you for sharing my recipe. I’m so glad you loved it.
5-Star! So good! The crust is amazing, the directions were well written and the recipe was yummy.
Thank you for the prefect rating! We’re glad you enjoyed this recipe.
Thank you for this amazing recipe. It is my new go to for pot lucks.
You’re welcome! I’m so happy you enjoyed it, Sheri!
I made this pie last night. It was fabulous! I think it is the best chicken pot pie I’ve ever eaten! I followed the recommendation to make the all-butter pie crust, which was also very good: the dough was easy to work with, and the crust was buttery rich and flaky. I was a little surprised at the 1/2 lb of butter required, but there’s no arguing with the results! I will make both the crust and the pie again. Saved to my favorites.
I’m so happy you enjoyed that. Thank you for sharing that with us, Nancy!! It sounds like you have a new favorite!
Absolute perfection! Tonight was my first night making this with homemade crust and everything! It was so good and it will definitely be added to the rotation. Super homey and satisfying. I added and little bit of fresh grated Parmesan cheese over the top before I added the top crust. I think next time I want to try cooking the filling with a Parmesan rind!
That sounds delicious! So glad you loved this recipe. Thank you for the feedback.
Natasha,
Made my 1st Pot Pie and it was fantastic. Thank you for sharing
Love your channel.
Happy Holidays.
You’re welcome! I’m so happy you enjoyed it, Patrick!
This recipe was absolutely delicious; my best friend and I loved it! I sent him the recipe so he can make it for himself, but I definitely will be making it again. Thanks for sharing!
You’re mot welcome, Ariana. Happy to know that you both loved this!
Loving this recipe and making it for dinner next week. I would like to assemble the whole pie the day before. In your experience, do you think it last in the fridge, in the raw dough for a day, before it hits the oven?
Hi Deli, it works great to make the chicken pot pie and then reheat it. I haven’t tried leaving it for an extended time in the refrigerator before baking to advise. One of my readers said this, “ I make the filling the night before and then refrigerate it separately. Then, I roll out the pie crusts close to meal time and put the cold filling in the pie crusts.” Hope this helps! If you’re interested in assembling this and freezing it raw, see my recipe notes.
made with left over turkey/turkey broth. Yummy recipe, thank you.
You’re welcome! So glad you loved it!
Delicious! I needed to use some chicken breasts and mushrooms I had in the refrigerator. Chicken pot pie sounded good on this rainy day. I’ve made a lot of homemade pies, so I was impressed by your dough recipe and how easy it was to work with. Flaky crust and perfectly proportioned. My husband loved it too.
We love this pie crust! So glad you loved it too. Thank you for the feedback.