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 absolutely delicious! My husband said it was the best pot pie he’d ever eaten and can’t stop raving about it! I followed the recipe very closely, except I too added 1 small diced par-boiled potato, reduced garlic to one clove, and didn’t have the mushrooms. The seasonings were spot on! I also used your pie crust which was perfect. Over all a 5 star recipe! I’d love to figure out how to make individual pot pies and freeze half too. Thank you!!
So glad you loved the recipe, Deb! I appreciate the feedback. Thank you for sharing. 🙂
Love this recipe so does my husband who used to be a chef but my pastry tends to crack or split when rolling is it too dry?
Hi Joy! Glad to hear that. The most common reason for the crust breaking when rolling is because you’ve used too much flour or not enough water. I recommend watching my tutorial on how-to-measure-ingredients so you can see how I measure my flour. Depending on how you measure your ingredients, and the temperature of your ingredients, you may need to use more/less water. Keep an eye on visual cues to know when you’ve added enough, I use 6-8tbsp. I hope that helps!
This is the first time I have ever made or even attempted to make a pot pie. It turned out perfectly!! I didn’t change a thing in the recipe. It was also very pretty!!
I’m glad to hear that, Marilyn! Thank you for sharing.
This recipe is so delicious! The piecrust recipe worked like a charm. I have never been able to make pie crust from scratch until now. Thank you so much for sharing both of these delicious recipes.! They will definitely be a staple in this household!
Hi Laureen! Homemade pie crust is so much easier than most think! I’m glad you loved it! Thank you for trying my recipe.
I never thought i can make my on pie crust from scratch ..Your recipe save our dinner tonight .my family love it .Thnk you so much
Hi Rosalina! I’m so glad to hear that. Thank you for sharing.
Hi Natasha, can you please do a video for mini chicken pot pies which if freezer friendly.
So we can take out individual ones out of the freezer as needed..
Thank you for the suggestion. I will make note of it.
I have the same request! Your pie looks exactly the way I think it should look and I’m certain it tastes wonderful 🙂
Thank you, Genevieve! 🙂
I would love to know how to to that too, since there are just 2 of us!
Hi Deb! Thank you for the suggestion. I have made note of these requests. 🙂
While thawing the chicken in the microwave, I put the pie together with the crust and completely forgot the chicken. Lol. Now, I guess we will combine it all someway when the kids come….A great night…my favorite cooking time.
I bet the kids will love it, Marilyn!
Such a great recipe! The second time I made it I used half the amount of salt (the full amount was a little too salty).
Hi Haley! Thank you for the feedback. I’m glad you loved the recipe.
This was ABSOLUTELY DELICIOUS. EVERYTHING was perfect! Can’t wait to make it again! Thank you so so much for sharing this !
You’re very welcome, Sami! I’m glad you enjoyed it.
LOVED this recipe! I’m eating the the leftovers for breakfast as I write this review! Yummy! You’re right about the mushrooms! They add so much flavor! I made your pie crust recipe the day before I made the pot pie! It’s was delicious! Thanks for posting these recipes!
Hi Janet! Thank you! I’m glad you love it. I appreciate the review and feedback.
Love this recipie! Made it so often now making as Xmas gifts! I pulled back on salt and added savoury and herb de Provence but not necessary. Original was awesome except for salt because I use a salty chichen soup broth.
That’s a pretty sweet Christmas gift, Mary! Thank you so much for sharing that great review with me.
I have never made a pot pie in my life. After reading your ingredients and instructions I took a chance to make it. It was easy to make and oh so good! My husband enjoyed the pot pie very much. I used store bought pie crust since that’s what I had, but next time will make your pie crust.
Hi Denice! That’s wonderful to hear. I hope you get to try the homemade pie crust as well. It’s the best we’ve tried. WE use it for our savory pies as well. 🙂
I thought it was really good and flavorful, although I needed to add some salt for a bit of flavor. However, flour is mentioned in the ingredient list, but in the instructions, it’s never mentioned…like when to add it. A new cook would wonder why the sauce wasn’t thickening? I fixed the problem when I looked back at the ingredient list and saw flour. In the video, it probably shows that, but you might want to fix the cooking instructions. Good, simple recipe and very tasty!
Hi Shay! I’m glad you loved the recipe. Thank you for trying it. Step 3 in the recipe card mentions when and how to use the flour in the recipe.
We really enjoyed this pot pie. The only thing I changed was I added a par boiled, diced potato.
I don’t use canned soups so the, from scratch, gravy/sauce was perfect for me.
I did make the crust from my recipe as I know it by heart and its never failed me.
I’ve pinned this for the future, thank you.
Wonderful to hear, Carol! Thank you for your feedback.
I followed this recipe with one exception, I added a diced par boiled potato. It turned out wonderfully delicious and I’ve pinned this for the future.
I don’t use canned soups so this, from scratch, gravy/sauce was perfect.
Hi Carol! Thank you for sharing, I’m glad you loved it!
So simple yet so amazing. I also like to use the pie crust in the bottom of a casserole dish, add the filling and cover with mashed potatoes for a ‘pot pie’ casserole. Even my kids love it.
That’s a win! I’m glad your kids loved it.
Hi Natasha. My wife loves your recipes and after making this pot pie I’m a fan, too. I’ve had a favorite pie crust recipe, but wanted to try yours. It is sooo good! With just two of us here, the pie is really big. Can I freeze a portion of the baked pie to reheat later? This is now my go-to recipe for a chicken pot pie. Thx!
Hi David, 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.
Thx, Natasha. I might try it with one slice to test it (not willing to sacrifice more than that!😁). Btw, I followed the recipe for the most part, but subbed one parsnip for a carrot and used half and half. I think leeks could be another good addition as well as some poultry seasoning (I meant to add some, but forgot). It was delicious as it was! Thx again for the great recipe!
You’re welcome, David! Thank you for sharing. 🙂
Made this for supper tonight.
Very good indeed!!!! Best chicken pie ever!
That’s great to hear, Johanne! I’m so glad you loved it.
Is it possible to make this with all frozen vegetables? I have a bag of frozen veggies (carrots, peas, green beans, and corn) and a raw onion & garlic. Would that mess it up or be too much water?
I think it could work, we used frozen peas.
I’m very very new to cooking so please excuse if this is a silly question. But I only have an 8in pan to bake in, what will that do if I use that instead of a 9in 😳
Hi Mari! There may be a bit too much filling and crust to fit in an 8” pan. You could still use it, you just may not be able to use all the ingredients. It also may get done a few minutes earlier in the oven, watch it so it doesn’t burn.