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.
This post may contain affiliate links. Read my disclosure policy.
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
Awesome, it was delicious! Baked for only 45 minutes. So good!
Hi Connie! I’m glad you loved it! Thank you for sharing.
I’m having a hard time printing your fantastic recipes ,I couldn’t print the pasta with asparagus tomatoes and penne pasta ,I want to make for a dinner for Amy daughter and husband and my so and his wife please help me to print your recipes ,I use to
Hi Paulette! Are you using the “print” button from the recipe card?
Have loved your videos but all the ads are making it difficult to watch and print if I like them. Not watching as much because they are over the top. Especially the new BEST BUY one that popped up continuously while I was trying to watch above video. Gave up on watching!
Hi Pam, The print-friendly recipe is at the bottom of each post and is add-free. Once you scroll there, click on the print icon in that recipe card which will open a print screen, then you would need to click file and print. Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site, so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. But we will definitely take note of your feedback and use it to improve our website.
I appreciate your feedback, and I hope you love every recipe you try.
Wonderful flavor. Will definitely make again. It was a tiny bit soupy, but I added celery and maybe that helped to make it soupier. Still, my husband and I loved the sauce, so it wasn’t a problem. Reheating leftovers tonight for dinner. Yum. Maybe next time I’ll do it without celery and see if the sauce is thicker. Thanks for the recipe. Love watching you videos.
You’re welcome! I’m so happy you enjoyed it, Michelle!
This recipe is definitely a keeper! I doubled almost everything for our family of 7 and used a 9 x 13 glass baking dish. I only had enough crust for the top but it was still amazing! I threw in some leftover corn and string beans that I had in the refrigerator and just a tiny pinch of nutmeg in the sauce. My family went totally crazy for it and I’m sure they will be wanting this again before the week is up. THANK YOU NATASHA <3
Happy to know that it was a huge hit! Thanks a lot for your review, we appreciate it.
My boyfriend challenged me to make chicken pot pie because for some reason it was something that intimidated me to make. I found this recipe today and it was simple enough, and very tasty! I used store-bought pie crust although next time I’ll try making it myself. It was pretty liquid-y for me when cutting into it, I’m not sure if that’s not baking long enough or putting too much filling in the crust. Either way, it was delish! Thanks Natasha 🙂
Hello Lisa, that’s nice to know that it was a success! Thanks for sharing and I hope you’ll both enjoy the other recipes that you’ll try.
I never cared for chicken pot pie until I made this for my dad because it’s one of his favorites dishes. He said it was the best he ever had. The crust was incredible! It’s now added to our recipe book of favorites.
I’m so happy that you loved the recipe. It’s wonderful that you’ve found another favorite to add to your rotation, Dorothy! Thank you for sharing with us.
This was amazing. The best pot pie I’ve ever had. This will be added to our regular rotation of meals.
Wonderful to hear, Jennifer! It’s one of our favorites as well. Thank you for the review.
Made the pot pie tonight. It was delicious! Used the Easy Pie Crust Recipe and substituted a 12 oz. bag of frozen mixed vegetables for the carrots, mushrooms and peas. Will be making it again!
Hi Rita! That sounds wonderful. Thank you for the great feedback. 🙂
This is one of the best pot pies I’ve had. For a little change I added 1 cup frozen corn and a small potato. If you do nothing else you have to use the recipe for the crust. I don’t usually do very well when it comes to making my own crust. As Natasha recommends, I tried her’s and it came out great. I have definitely found my new pie crust for all my pies of the future. Thanks for a great recipe both pie filling and the crust.
Thank you for sharing, Ed! I’m glad you loved it! 🙂
I made the Chicken Pot Pie for dinner. It calls for 2 teaspoons of salt, and more salt for the top of the crust. It was way to much salt for me and my family. Plus there is salt in the chicken stock. I personally would only add 1/2 tsp of salt.
Thanks for the feedback, Steff. We never find it too salty but sometimes it depends on the salt that you are using too. Feel free to lessen the salt level next time and adjust it according to your preference.
Can I put it all together and refrigerate it for a couple of hours before baking it?
Hi Jean, that should be fine.
I am making this for my granddaughter who requested it. She has excellent taste! Thank you for a wonderful recipe! (I had forgotten how much chopping there was involved.)
Hi Jean! I’m so glad you enjoy the recipe. 🙂
Excellent! I used refrigerated dough and subbed celery for mushrooms. Otherwise, followed the recipe and it looked and tasted great. Thank you Natasha!
You’re very welcome, Kelly! So glad you loved it.
Wow, Natasha, I’m so impressed! My whole family loved it. It’s very easy to make, even for a 14 year old like me!
That is the best when the family loves what we parents make. That’s so great, Madge!
I’m making THREE of these today for a dinner party this evening. This recipe is awesome and I can’t wait to share it with our friends! Question about freezing the pie…do you bake it first and then freeze it?
Hi! You can freeze it before baking and bake it in a frozen state. See my recipe notes above under “common questions” for instructions on this.
Thank you! I still wasn’t sure after reading it…😂. I ended up making FOUR pies so we can have a whole one to freeze.
That’s wonderful. You’re welcome!
Made the crust in the link. I freeze my butter and grate it with the medium disk of my food processor. Man it’s so easy!!
Added parsnips. Extra fresh time.
It was amazing! Our family of three are half of it in one sitting.
Thank you for your blog.
Hi Elizabeth! That sounds amazing! I’m so glad your family loved it. Thank you for sharing.
First thing, I want to say thank you to both you and your husband for running this blog. Your website are always, and I mean always my go to when it comes to cooking and baking and trying new recipes. And I am telling you, so far, all the recipes that I have tried are a keeper, and as well as approved by myself and my family. Again , thank you🙏🏼
Today, I made the Chicken Pot Pie 🥧(my first time making it😍). It turned out amazing, from the time I was making the pie crust, to the cooking of the shredded chicken filling, to sealing the edges of the top of the pie crust, to taking it out of the oven. And of course, up until it hit my taste buds, and oh ehm ghee, I had no words, I kept on smiling while holding my plate with a slice of the pie and giving pieces to my sons and my husband. I took so many pictures of it because it was another success for me to be kept. So, again and again, thank you!
~Live the Life you Love,
Love the Life you Live.~
I’m so happy you love our recipes, Maria! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment.
I made this recipe and it was AMAZING. I am wondering, can I make it a day or two ahead and store it unbaked, in the fridge?
I’m so glad you loved it, Rachel! You can actually make it a couple of days ahead. Feel free to check the recipe again for some Make-Ahead Tips.
I think I commented before but not sure. Either way just making this again tonight for dinner and everytime I’ve made it I am amazed. With that being said I will still be transparent… the first time I made it I followed the recipe except i substituted the mushrooms for celery ( I dont like mushrooms) and used store bought dough and store bought Rotisserie chicken, it was amazing just like that, HOWEVER…I need that deep savory type umami (?) flavor so now when I make it I go heavy handed on the pepper, I use garlic powder, onion powder, lotssss of Italian seasoning, and a splash of soy sauce which I think really takes this over the edge. I hope to one day soon make my own dough and Rotisserie chicken but with a clingy 1 year old I need easy lol. Thank you soo much for this recipe!
Hi Lena, thanks for sharing, and hopefully, you an try making your own dough and chicken next time. But I’m still glad that you enjoyed this recipe a lot!
Hi Lena,
I was planning to make this chicken pot pie but when I saw your comment about using extra seasoning- especially the soy sauce that sounds really good! What were the measurements for the seasonings you used?
Thanks