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
This tastes amazing! I thought I didn’t care for chicken pot pie until I made this recipe for my husband! He doesn’t like peas or mushrooms so I substituted diced celery and red bell pepper (sautéed them along with the onion and carrots.) This dish will be on our dinner rotation indefinitely! I really appreciated the video tutorial- made it so much easier. Thanks Natasha!
That’s so great! It sounds like you have a new favorite, Shelleen!
I have made this several times and LOVE it. I am so happy that I found your amazing recipe! Newbies: Trust the addition of mushrooms, they really work! I also add chopped celery to the carrots & onions. Great for sharing
Hello Jennier, we’re happy that you have made and have always loved our Chicken Pot Pie Recipe! Thanks so much for sharing that with us.
Nice recipe, but need recipe for the crust too. It’s not added here.
Please can you give crush recipe too, thanks.
Yes, click on “homemade pie crust” in red font in the recipe card because it is a link and it will take you to the recipe. You can also use the search bar above to find it on my website.
This was delicious…making again next week. I followed the recipe almost exactly… omitted mushrooms (husband hates them but I love them) regrettably…but added an extra carrot and extra peas instead. I will also try freezing one
Natasha I have made many of your recipes and none have disappointed….You are very reliable and your videos are adorable…I tell my friends about your blog because I have 100% faith that I can trust getting a great dish from you. Keep it up 👍
Hello Gianna, thank you so much for sharing that inspiring message with us. We’re so glad that you love all the recipes that you tried from us!
Can I bake this in a cast iron skillet? Do I have to adjust temperature?
Hi Veronica! That should be fine. I haven’t tested it to give exact instructions. Bake time and temperature should be about the same but you’ll have to keep an eye on it. Let us know how it turns out.
It was amazing and delicious! I love this recipe. All of your recipes are great.
Thank you, Veronica! So glad you are enjoying my recipes!
Hi Natasha,
Can u use a pastry already made pls?
Thanx Jo🙂
Hello Jo, yes! That will work of course.
Made this last night. My daughter requested chicken pot pie as her celebration meal for the end of the school year. Oh my, the crust is AMAZING. I don’t always love a double-crusted pot pie this one was crisp and flaky and thin enough not to get soggy. Love this recipe. Only issue is I had more filling than space so will make some smaller pies for the freezer. So worth the effort — even using a rotisserie chicken
Thank you for the feedback, Mary! I’m so glad it was enjoyed.
Tried to make pot pie for the first time and came out wonderful!
Hi Alana! That’s great. So glad it turned out for you. Thank you for picking my recipe to try.
I really love this recipe!!! It’s so classic and was delicious. However, I made a few changes that I think helped it out. First, CELERY! Can’t have a chicken pot pie without a true mirepoix. Also, I used half of the amount of butter and made up the rest with olive oil and it really lightened up the whole pie. I also added a bit of fresh thyme for depth and used 2% milk which also helped the pie to not feel too rich and unhealthy. Just a few tips!!
Thank you so much for sharing that with me, Sarah!
This is fantastic. I did not have heavy cream so substituted 1/2 block cream cheese. Love this pie.
Hi Karen! Great idea, I’m glad it turned out well.
Love this recipe so much! I roast a chicken and make stock one day and make this the next. I usually do a lattice top. Quick question – I’m making this for a family member who will be recovering from surgery this week. Do you freeze it before or after baking?
Hi Tara, so glad that you love this recipe a lot! I recommend checking the make ahead tips that I provided in the recipe on how to best freeze this.
Hi Natasha! I really want to make this, and I’m poaching some chicken for it now.
Do you ever cook using convection? Or, should I turn off the convection setting and choose regular (non-convection bake)? Thanks .. I will rate it and let you know how it turns out once I learn about convection vs. non convection for this.
Hi Jane, unless stated in a recipe specifically, we always bake with the standard bake mode. I hope that helps.
Thanks for replying so promptly! As you suggested, I cooked this on regular, non-convection bake for 35 min. at 425 degrees. The pie came out great! The crust was flaky and crispy, even on the bottom. I used a tempered glass pan and got perfect results! I added 1 tsp of Worchestirshire sauce to the filling to up the umami. Next time I will add more, and perhaps slice up some of my canned, fire roasted, red peppers and toss them in. My husband and I both found the filling a touch bland (as opposed to those who say, “too much salt”). It’s a great dish for kids, though. My son and daughter both requested that I serve it again soon. This is a perfect dish for all occasions. Thank you, Natasha!
Thank you so much for sharing that with us, Jane! I’m so glad you enjoyed it!
I took Jane’s advice and added 1 tsp of worchestershire sauce and cut the salt back (I did use salted butter.) I even used canned chicken that I had on hand and WOWEE this recipe is a keeper. My toddler was shovelling it into his mouth!! 🙂
Great to hear that you enjoyed it! Thanks for sharing.
Hi Natasha,
Is the bottom crust supposed to be blind baked? My top crust was gorgeous and baked and the filling at proper temp, but the bottom crust was not cooked. Thanks for your great recipes!
Hi Lenore! No, I do not blind-baking the crust beforehand. I have not found it to be necessary since our homemade pie crust stays crisp on the bottom without needing the pre-bake. Was the oven rack too far from the heating element possibly? There are so many variables including oven temperature, the type of material your pie plate is made from, and how it distributes heat. Every oven bakes differently so you may need to experiment with it. I highly recommend using an internal oven thermometer (Amazon affiliate link) if you do not already. Make sure the oven is fully preheated before you start baking. It may be helpful to bake the pie on a preheated pizza stone which will evenly distribute heat into the bottom of the pan, ensuring the bottom of the pie is fully cooked. I hope that helps troubleshoot for next time.
Great recipe, very good, have made twice now. Only change I would suggest to first timers is to start with 1 tsp salt not 2 tsp, then go from there. I had to remake the whole filling, almost doubling the recipe after already finishing it (ugh!) to make up for 2 tsp salt I added.
Thanks for the review and for sharing that with us.
This was Perfect! I did add parmesian cream mixture to the mix. Perfect for company. Butter dough is easy, wrap tight & freeze early. Add you favorite vegetables.
Thank you for sharing, Esther! I’m so glad you loved it.
I want to make this ahead of time to cook the same day but in the evening. Can I do that I just refrigerate until I need it?
Hi Lindsey, yes, you can make this recipe ahead. I recommend checking the make ahead tips that I provided in the recipe.
This is fantastic! I hate to be that person who says they didn’t follow the recipe exactly (omitted mushrooms, added turmeric, used store bought crust) but I’ve now (loosely) followed this recipe several times and it’s been one of our favourite meals lately!
Hi Lindsay! Thank you for sharing that with us. So glad you love the recipe.
I recommend less salt, a teaspoon should do it. The filling tasted great until I baked it in the readymade crust. The gravy seemed to have been absorbed by the crust. Any suggestions?
Thank you so much for sharing that with me, Marcia! It’s hard to say what caused that if a different crust was used. I recommend making the recipe as written the first time around.
So very good!! Personally, 2 tsp of salt was a little too much so next time I would probably do just one teaspoon or maybe a teaspoon and a half. I used a store bought crust because I was in a pinch and it worked out great! I also omitted the mushrooms just because I feel like that doesn’t belong in a pot pie but that’s just my preference! I will definitely make again!
Thank you for the feedback, Lindsay! I’m glad you enjoyed the recipe. 🙂
Omg! This was delicious! I made as directed. The crust is outstanding too.It made all of us say That is the best. Simple to make and butter in crust much better than Cisco crust. Cannot wait to surprise some other family members.thank you
That’s just awesome! Thank you for sharing your wonderful review, Nancy!