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
Best pot pie recipe! My family asks me to make it almost once a week
That’s amazing! I’m so glad it’s a hit.
10 out of 10. My husband and son and myself loved it! REALLY TASTY! Question…how long should the pie crust sit at room temperature after taking it out of fridge. I let it chill overnight in fridge and couldnt roll it out right away…it kept splitting when I rolled it out..even after sitting for 30 minutes….but i used my hands to put separated pieces back together. I used 7 TBSP of ice water. It still tasted and looked good but I wish I could have rolled it out easier like in your video.
Wow, awesome! Thanks for the perfect rating, we’re so glad that you loved our chicken pot pie recipe a lot! How long was it out of the fridge? You can try 30 minutes or more if needed.
I’ve made a lot of pot pies in my life, but this was amazing. I used your crust on top and a crust I had already made from the freezer. Also didn’t have mushrooms as this was a spur of the moment make so used 3 cups mixed frozen veggies and also 1/2 turkey and 1/2 chicken. Turned out amazing!
Hello Tracy, thank you for sharing. Great to hear that you loved this recipe even without mushrooms.
I made a chicken pot pie using your recipe and it was delicious.
I did use milk instead of heavy cream .
Thank you for the great recipes
So glad to hear that, Barb! Thank you for sharing.
I made this a few days ago and my husband said this is the best thing I have ever made!! Cant wait to try more of your recipes 🙂
Wow, thanks for the awesome compliment!
Absolutely superb! I did add a bit of New England’s favorite-Bell’s Seasoning for an extra oomph.
Sounds great, Genie! Thank you for sharing. I’m so glad you loved the recipe.
Hello, I have made several of your recipes and love them!! I was wondering if you can put the chicken pot pie together in the pie crust, refrigerate 24 hours then bake in the oven? I don’t want to reheat, but put it together today and bake tomorrow so it’s fresh for dinner. Thank you!!
Hi Amanda! Thank you, glad you are loving the recipes.
Assembling this and then refrigerating it for a day should be fine. You can also assemble and freeze it before baking. See the “common question” section for instructions. 🙂
Hi Natasha!! Too nervous to make homemade pie crust, so I’m using frozen from Trader Joes. Do I have to bake the pie crust before filling? Thanks!
Hi Patty! I have not made this with a pie crust that is still frozen. You can use pre-made frozen pie crust but let it thaw. If not, you may need to add some time to it while it’s baking. I hope you love the recipe.
Amazing Pot pie! This is the very first homemade chicken pot pie I ever had and there is no going back now. Made it in a 9” cast iron pan and the bottom crust barely made to the edge, just enough to pinch the two together. Still came out just right crunchy and delicious. Thank you so much
That’s wonderful, Vanessa! I’m so glad you loved it. Thank you for the feedback.
Love all of your recipes!!! Can I make this pot pie a day or 2 ahead of time and keep it in the frig? thank you
You can actually make it a couple of days ahead. Feel free to check the recipe again for some Make-Ahead Tips.
Made this last night. Absolutely delicious. I cooked chicken breasts in the crockpot and then shredded them. I used frozen pie crusts because I’m all about easy and honestly, homemade pie crust making intimidates me. I was worried the filling might be dry, but it wasn’t. I added a dash of cayenne pepper to the filling for just a little kick. This will most definitely be on our family’s “repeat list” of recipes.
I’m so happy you enjoyed that. Thank you for sharing that with us, Jennifer! I hope you try it with homemade pie crust some day – it’s a very rewarding process. You’re going to do great!
Commenting again (I think) to say again how much I love this recipe, so much so that today ill make two of them so I can freeze one for later. How do I do that? Do I freeze without baking it? Or do I bake, then freeze, then bake again when ready? Please help!
Hi Lena! So glad you enjoy it. Yes, you can freeze it for up to 2 months (uncooked). Remove from the freezer 30 minutes before baking (do not thaw). Bake covered with foil for an extra 25-30 minutes at 425˚F then remove foil and bake as directed in the recipe.
My boyfriend said this was the best thing he’d ever eaten :] Followed to a T
That’s just awesome! Thank you for sharing your wonderful review!
Made the homemade pie crusts, so good and flakey. I used 2 cans of mixed veggies (what I already had), and cooked the chicken in crockpot day before. Was absolutely delicious.
I’m glad you loved it, Pam! Thank you for sharing.
The pot pie recipe was delicious. I Loved the egg wash on the pie crust. It wassoooo good . Thank you!
So glad you like this recipe, Kathy!
I made this recipe tonight and it was delicious! I was a little hesitant at first because there were not many spices that you needed to add at all but I stuck to the recipe and it did not need a bunch of spices! It was just great the way it was.
Thank you for following the recipe exactly as it is. I’m glad you enjoyed it!
A very good recipe. I’m Just wondering where you got your calories? Because using you pie crust recipe I’m getting more than 600 per serving. makes it hard to track
Hi Sam, thank you for asking. I investigated this further and it seems our nutrition calculator is calculating just 1 pie disk rather than two. I changed the value to 2 for the nutrition label and I think the new count is a little more accurate.
Hi Natasha,
I have made this recipe many many times and it’s always a hit. My question is have you ever made this filling into a handheld using puff pastry? Any suggestions would be appreciated. Love love your recipes ❤️
Hi Tracey! I’m glad you love the recipe. I have not tested this in a hand-hand version. Some of my readers use puff pastry for the topping but I am not sure how they would turn out as hand-held pies with puff pastry. Let me know if you experiment with it. 🙂
Instead of making my own gravy, can I use a couple cans of chicken gravy?
Hi Diane! I have not tested that to advise, I think it could work. Let us know how it turns out if your experiment.
The only change I made to the recipe was to omit the mushrooms and add celery. My kids LOVED this recipe. It came out so well and was super easy.
Good to know that you liked it with the substitutions too! Thank you for sharing, Andrea.