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’ve used this recipe to make the filling for individual pies and it’s been great. I made the big pie yesterday for a dinner, but the bottom crust didn’t cook well. Any suggestions?
Hi Ashley, Our homemade crust rolls out easily, and it never gets soggy when baked I haven’t had it turn out soggy/underbaked before to advise on why that could have happened. This bottom stays crisp without needing to pre-bake.Were there possibly any substitutions made to either the filling or process? I also recommend ensuring your oven bakes at the right temperature. I wish I could be more helpful!
This recipe is sooooo good, but I’m not surprised. I quadrupled the recipe, to make 4 pies, as I wanted to freeze 2 before I have surgery next month. I actually was able to make 2 for dinner and freeze 3 for later. I cooked an entire chicken in the instant pot yesterday, and used all the meat. Added 2 cans of cubed potatoes, 2 cup of frozen peas, 1 cup of frozen corn, 2 cups of chopped carrots and 2 cups of onion. I also used Pillsbury pie crusts because I didn’t want to make my own this time. Three teenagers and a 5 year old basically wiped out 2 – 9”x2” take out dishes. Thanks again for another great recipe.
Hi Kay! That’s wonderful. I’m so glad it was a hit! Thank you for the wonderful feedback and review.
Excellent recipe! Made for dinner yesterday, minus the mushrooms, and it was amazing. My family loved it and I can not wait to make it again. Thank you for another great recipe!
You’re welcome, Paula. Good to hear that your family enjoyed this!
I’m not the biggest fan of peas…could I use any other green veggie in place of the peas?
That should be fine without it but I hope you get to make it with all the ingredients next time. 🙂
I made this pie yesterday with celery instead in peas and it was amazing! I love your flakey crust recipe. I’m wondering how you would recommend reheating this in the oven as leftovers though?
Good to know that you enjoyed this! 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.
This was so delicious! I made it exactly as written, including the pastry. Precooked 2 lbs of chicken thighs in the instapot, seasoned with salt, pepper, garlic and paprika, and used that for the chicken. With that, I felt the seasoning as written in this recipe was perfect. My family loved it. Thank you!
You’re so welcome, thank you for following the recipe exactly as written. Appreciate it!
Do I need you spray the pie pan before putting down the bottom crust?
Jenny! The pie crust has enough butter that it shouldn’t stick. 🙂
This was DELICIOUS from start to finish as I taste test each step. This was my first chicken pot pie dish and I must say it is a HIT.
The ingredient list was not hard to obtain and the instructions were very simple. I did not make my own crust as I had to improvise with two crusts making the second crust as a topper and slit holes in the top. The egg wash held it together mostly as it was devoured in no time at all.
Thank you for this post Natasha and hubby.
I’ll check back for more delicious recipes
Hi Tyrese! That’s wonderful to hear. Thank you for the feedback and for trying my recipe.
Very, very good, the best I ever had, my family can’t get enough, Thank you Natasha, I use quite a few of your recipes 😎🌴👍
Hi Richard! That’s wonderful. I’m so glad you enjoy them.
I make it even easier on myself with refrigerated pie crusts because I can’t make a decent pie crust to save my life. 😆 It’s great for using leftover turkey!
Thank you so much for sharing that with me, Samantha!
I need 50 characters – straight bomb straight bomb straight bomb straight mother delicious
Glad you loved it!
I made the pie and froze one. I ended up cooking 80 minutes covered and 30 minutes uncovered. Delicious once we served it!
Thank you for sharing, Cheryl! I’m so glad you loved it.
put amounts of ingredients on page so we don’t have to watch the vid over and over
Hi David, we have the ingredients and measurements on the recipe card of each post. Simply click “Jump to Recipe” at the top of the post, and that will take you to the ingredient list. I hope that helps!
This recipe changed a very hard to please husband’s mind about fresh vs frozen pot pie. I had to omit the mushrooms (even though I know it would taste great with them) because he refuses to like anything with non traditional ingredients. And I use store bought pie crust. But after eating this version, he has been telling everyone how good this pot pie is and now says I have to make 2 at a time from now on. I’ve made this several times and it is by far one of the best. I recommend following all the ingredient measurements down to the salt and pepper. If you make this and someone says they don’t like it, throw the whole person away! Ha ha
Hi Colleen! That’s wonderful. I’m so glad he loved it! Thank you for sharing.
I always make my pot pie with puff pastry, and I suggest to all to add some nutmeg, it makes it so homey and delicious. I also added shelled edamame. It was very very good and super simple to make, thanks 🙂
Thank you for sharing that with us!
How do you keep the top from burning, such a hot oven and an egg glaze. I used a ring to keep the edge from too brown and had a white crust, nearly burnt top, and doughy bottom crust. And delicious filling.
Hi Chris! I would check to see where your oven rack placement is, and make sure it’s not too close to the burner. Also, it sounds like your oven either bakes unevenly or runs hot. If that’s the case, you may need to experiment with is and adjust the temperature and/or baking time. If you don’t already use one, I highly encourage using an internal oven thermometer.
I followed the recipe pretty much as stated incuding the pie crust (I don’t generally follow 100% b/c I like to add my own additions), and it was the bomb! I have made chx pot pie for the family MANY times and this recipe was by far the best!! Thank u for ur incredible recipe!!
That’s just awesome! Thank you for sharing your wonderful review, Trina!
I made this tonight exactly as recipe is written but … I did not have mushrooms or Pie Crust. I cooked all ingredients & the sauce is delish!!! I made egg noodles & baked it w mixture for 22 min @ 375’ … I look forward to this again w mushrooms. This will be a once a week in my house now. Thank you Natasha 💚
Yay, we’re so glad you enjoyed this recipe, Mary! Thank you for your great comments and feedback.
I have made the chicken pot pie with turkey 3 times one with frozen butter pie crust and gluten free piecrust frozen. very spendy and I still didn’t eat the crust. Favorite …your recipe with homemade pie crust including the mushrooms. learning to make homemade flaky piecrust all over again forgot how being in a hurry. Good cooking should never be rushed.
That’s right, I hope you’ll enjoy the recipes that you will try!
I make this pot pie over and over for my family because they just love it! Super easy to make and such a great comfort food.
Thank you for sharing it with the rest of us!
You’re welcome, Dara! I’m glad it’s a hit in the the household! 🙂
I made this last night and it really was delicious! And it’s even better today!
I had to use store-bought pie crusts, which worked okay, but next time I plan on making my own crusts using your recipe!
Thanks!
Hi Jeff! Yes, the homemade crust is so much better! I’m glad you loved the recipe. Thank you for the review.