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 week and it was fabulous.The only thing I changed was the mushrooms as my family are not fans. Instead of those I added potatoes. My family loved it.. will be making again. Thank you so much for the recipe.
That’s a good substitution and great to hear that your family enjoyed this too!
This recipe is amazing! I made this for dinner tonight. My only addition was a cup of smoked cheddar cheese. It was absolutely delicious! The pie crust is incredibly flaky. I almost felt guilty eating it. I will definitely remake this in the near future.
Thank you for sharing! I’m so glad you loved it!
Good morning, I just wanted to let you know I made this recipe and it turned out great!
I collect all of your recipes and have made several .
Keep up the great work and looking forward to the next ones
I am disabled veteran so mine usually don’t turn out as pretty as yours, but still enjoy trying.
Respectfully yours,
Dale Kessler
Hi Dale! That makes me happy. Thank you so much for sharing. I’m so glad you are loving the recipes. 🙂
I would have appreciated a note about how long to cook the chicken in a microwave before shredding. I try hard to avoid overcooking but of course I want the chicken to be properly cooked.
Hi Steve, I wouldn’t recommend cooking chicken in the microwave – it never comes out right. I would recommend using our Baked Chicken Breast recipe, or you can pan-fry or even air fry but I would avoid microwaving.
You could also use rotisserie chicken. I use it to help cut down on prep time, and it’s more flavorful and juicy too.
Thank you for this awesome recipe . I made it for PIE day today and it was a huge hit for the bigs and smalls! Your pie crust was so easy to work with !! Thank you so much
Great to hear that it was a huge hit! Thanks a lot for sharing that with us.
Was super excited to make this and followed the recipe to the dot. Ended up with a watery mess and disappointed 🙁
Hi K, this is definitely not supposed to come out watery. Were there any changes made to the recipe? I’m always happy to help troubleshoot if you can provide more details. Also I highly recommend watching the video to see the desired texture and possibly where things started to look different?
First time making a chicken pot pie. It’s outstanding!!! Watch the video 👍
That’s great to hear, Scott! Thank you for trying my recipe. 🙂
Great tasting chicken pot pie. I added a cup of celery and was thankful I had a deep dish pie on hand plenty of filling. I used 2% milk, I added a little more flour and cooked it a little longer for it to thicken and it still came out great. I will make again for sure Love your crust recipe as well. Have you ever made this with just the top crust? I ask because I was thinking about doing that next time.
Hi MO! I’m so glad you loved it! I haven’t tried it with just a top crust, but I bet that could work! If you experiment, let me know how you liked the recipe.
This is a staple in our home! We love it. Thank you Natasha for the delicious recipe! Is this freezable if you make it ahead of time?
I’m so glad you found a favorite recipe on my blog, Sima! YEs, 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.
Made this last night. I don’t write reviews often but felt the need with this one. It was wonderful. Hubby said it’s now in his top 5 favorites list!! Came back to save to Pinterest but wanted to say thank you for the recipe!
That’s wonderful, Sarah! Thank you so much for sharing.
I made this very close to the specifications (subbed fresh thyme for the the parsley) and the crust was perfection (my first time making a short crust and followed your recipe to the TBSP!). I can’t wait to try a million different things with that crust! The pie was my first attempt at the recipe and it was very easy to understand and create. I just had to be careful with the temperature of my oven and the length of time I baked it, but it was fabulous and my Mom enjoyed her birthday dinner tremendously. Thank you!
Hi Lauren! Thank you for sharing. I’m so glad it was enjoyed!
I’m about to make this for the second time! I make it with celery instead of peas. Last time I used chicken thighs and this time I’m using breast. It’s surprisingly easy to make and a really nice comforting meal!
Hi Maren! I’m so glad you love the recipe. Thank you for your feedback.
Hello from Caldwell Idaho!
I absolutely love this recipe. I used your pie crust recipe as well. Stellar. My husband, who is not a fan of chicken (college internship at a processing plant) loved it and has actually requested it again. The flavor is superb. I didn’t have mushrooms or peas on hand so I had to substitute with celery and corn. Made a few batches and gave them out to my family. They loved it too. Thank you!
Hi Kelly! That’s wonderful to hear. Thank you for sharing.
First of all I never write reviews and am usually not a fan when people leave a review after changing a recipe’s ingredients. However, most of my family doesn’t eat mushrooms, so I needed something in their place. In their place, I added small chopped potatoes, green bean and corn. I lessened the amount of carrots, onion, and peas, to make room for the additional ingredients. This recipe was what I needed as a guide for the most perfect chicken pot pie I have EVER had. The homemade crust was amazingly crisp and flaky. Don’t skip it! I loved that the pie insides were thick and creamy verses runny. It took me a while with all the prep, but it was well worth it! I wish this page allowed for pics because this pie comes out perfect!
Hi Julie! That’s wonderful to hear. I’m so glad you loved the recipe. Thank you for taking the time to share. You can tag me on Instagram of Facebook if you want to share images. 🙂 #natashaskitchen
Made this Chicken Pot Pie and Pie Dough recipe….it was so yummy!!! My man said I am to only use this recipe from now on! He loved the crust and the thick filling. Wish there was a way to add my photos of it!
Hi Beth! That’s wonderful to hear. It’s one of our favorites. 🙂
You can tag me in pictures on Instagram or Facebook #natashaskitchen
This pie crust is amazing. I use pre-made crusts when I make chicken pot pie but decided to try yours. It was super easy to make & rolled out so nice. Thank you! I will never buy pre-made again!
You’re welcome! I’m so happy you enjoyed it, Pat!
This was definitely worth making; I’m so glad I made the pie crust too; instead of the store bought.. very very delicious 😋
That’s great to hear, Tory! So glad you loved it.
I would like to make several individual pies. Would I need to adjust the cooking temperature or time because they are smaller? Thank you!
Hi Ellen! Yes, most likely they will take less to bake. I have not tested it myself to instruct on how long so you’ll need to watch them in the oven.
Made this yesterday and it was so, so good. My husband had two helpings. It reminded me of the frozen pot pies we ate as kids. I will make this again.
That’s great, Lynn! So glad it was enjoyed.
I made this for dinner tonight . It was delicious!! All the boys had seconds 🙂 My hubby, a certified executive chef, said it was the best chicken pot pie he has ever eaten. We will definitely make this again. Thank you!
Love it! Thanks for the awesome feedback, we appreciate it!