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 made this recipe 3 times and every time it comes out absolutely perfect! I was just wondering how do you think it would turn out if instead of four cups of chicken, I added two cups of chicken and two cups of sausage. Let me know what you think.
Hi Linda, great to hear that you love this a lot! I haven’t tested that to advise but I imagine that should be fine. We’d love to know how it goes!
Love your recipes. Pre-ordered your new cookbook, can’t wait. Question on this chicken pot pie, can you freeze it and if so how to bake it.
Hi Donna! Yes, you can sure freeze it. See my note above under “common questions” for the instructions.
Greetings from South Australia Natasha!! My husband adores this Chicken Pot pie recipe, which I make exactly as per recipe! He’s having a special family birthday meal in a couple of weeks and wondered if I could also make a Steak and Kidney pie using the same pastry – would the different filling work okay with this pastry? That’s in addition to the Chicken Pie of course!😉
Hi Lyn, I haven’t tried those fillings with this pastry, but it works really well with the chicken filling (savory), I imagine it will work well with steak. If you experiment, let me know how you liked the recipe.
I’ll let you know how it turns out Natasha! Also, I’m planning to make the Chicken pie in advance and freeze as per your instructions, because there’ll be a house full of visitors over that special weekend. Does the pie turn out as good frozen this way please?
Hi Lyn! Yes, it still tastes great when made from frozen! I hope they all love the recipe.
Made this tonight with a few additions, because I had them!
+ celery, 1 yukon gold, thyme, rosemary
Also did puff pastry on the top and No bottom crust. Again, it’s what I had.
Suuuuuper good. Thank you!
Sounds great! Good to know that you enjoyed it.
Absolutely delicious! And so easy. I even used the homemade crust. It is a must. Thank you, Natasha!! I wish I could post a pic of it!
So glad you loved it, Stacey! Thank you for sharing. You can tag me on Instagram or Facebook at #natashaskitchen
You are the best! You’re a fantastic chef and I always giggle when you taste your creation at the end of a session. I am now going to try your chicken pot pie as I have cooked too much chicken yesterday and need to use up the leftovers.
Aw, thank you, Rocky! I appreciate the love and support.
Thank you so much for your kind words and good feedback, it means a lot!
Great recipe…easy, not complicated, good seasonings and tastes wonderful! I enjoy all your recipes and your my “go to” when I want a recipe because I know I won’t need a degree to make whatever I’making and the end result will be delicious. I do enjoy your videos, you should have your own show. Well thank you for being a great “chef”!
FYI: Yes I’m a Polish blond but the 18 is not my age…I’m 74 and wish I was 18 again, it was fun!!
Hi Louise! I’m so glad you are loving the recipes. Thank you so much.
This recipe is exactly what I have cone to expect from Natasha. The crust was so flakey and the filling was delicious, overall it was great.
I’m so happy you enjoyed this recipe, Lori! Thank you for your wonderful comment!
Flavor was spot on, but my gravy came out a little thicker than I prefer. Next time (and there will be a next time!) I’ll add a little more chicken broth. I only added 1 tsp salt and thought that was plenty. I chose to top with herbed dumplings instead of pie crust. My husband and I had a hard time not finishing off the whole thing in one sitting!
I made this recipe exactly as written and everyone raved about it. After trying many different CPP recipes and never getting the right one, this one is perfect. This one is going on my regular rotation.
Wow! That’s awesome, Robert! It sounds like you found a favorite!
I made this exactly as written but used a refrigerated crust. I can’t see why anyone would want to change the recipe in any way, it was absolutely delicious. My neighbor asked for the recipe after I made it and my husband asked if I can make it once a week. It’s just as good warmed up the next day too!
Thank you so much for sharing that with me, Karen!
Is it okay to use pizza dough? I could not find the pie crust while shopping and picked up pizza dough instead
Hi Rebecca, I haven’t tried this with pizza dough and I suspect it would not work the same way. You could also try making a Chicken Pot Pie Casserole which uses biscuit dough.
Okay. Thank you. I’m a little scared but going to try it with the pizza dough. Only because it’s all I have. I’ll let you know the turn out 😁
I’ve made this pot pie twice and am prepping my ingredients at this moment for my third time round. My husband isn’t much for giving a compliment. “ It’s fine” with an occasional, rare “ it’s good” is as good as it gets. This pie earned me a “this is the best pot pie I have ever had…make it again please.” 🤯 Thank you for an awesome recipe!!
Best tasting chicken pot pie.
Easy to make. My husband loved it, even with mushrooms.
So much better than store bought frozen pot pie. I would highly recommend this recipe!!!
I’m so glad to hear that! Thank you for the review!
Can I use chicken cutlets, and if so, what method of cooking them is best?
Hi Linda! Yes, you can if you prefer that. Grilling, roasting/baking, boiling in water will all work fine. Just cook to the safe internal temperature of 165℉.
First time that I have ever made a pot pie and it was absolutely delicious. Used thighs instead of white meat. Thank you for the recipe
You’re welcome! I’m so happy you enjoyed it, Terri!
Absolutely great, a warm hearty dinner for the whole family!
My family would totally agree! Thank you for sharing, Jacob.
This was Incredible! i am going to make it again for my son and daughter and their spouses and our grandkids. Wow!
Thank you! While I won’t do it all the time as I am trying to lose weight I think it is great for family get togethers or birthdays or holidays, thanks so much Natasha! Great job!
You’re very welcome, CB! It’s a great recipe, my family loves this too.
I made this today. I have my own recipe but I tried your recipe today which was very good. I followed it to the tee but with some minor changes. No mushrooms, I do not like. I normally add potato chunks and sliced celery but I did not have any. I did not have carrots, or heavy cream. I used milk instead and added celery seed. I had frozen peas and carrots mix and it worked out fine. I also made chicken gravy to put over the pie (only if family likes), Spanish rice for the side, and cut up lettuce which I like to eat with the rice for a crunchy taste. I also made your crust.
It was still delicious!
Hi Terry. I’m glad it worked out for you. Thank you for sharing your experiment. This is our favorite pie crust. We use it for savory and sweet pies.
We aren’t huge pea fans so I substituted with fresh broccoli and it was a big hit with everyone! I did 1 1/2 on all ingredients (1 1/4 on chicken) and was able to get two very delicious,fat pies out of it.
Thanks for sharing, I’m glad that the substitutions that worked well!
My daughter is on her way home from UM where she studies aerospace engineering…I tell her That it’s CPP night and I get “SLAY”. Your recipe is now a favorite among a future NASA engineer.
Hi Erin! That’s wonderful. I’m glad it’s become a favorite for her!
Love this recipe so delicious 😋 have prepared multiple times and never disappointed 💕
Hi Mari! I’m so glad to hear that.
Hello!
We LOVED this chicken pot pie recipe. It’s my new go to for chicken pot pie! So glad that I doubled the recipe and froze one of the pies. Do I need to thaw or can I cook from frozen? If yes, how long?
Hi Alicia! Thank you for the feedback. I’m glad you loved the recipe. See my notes above for instructions, “Common Questions- Can I freeze Chicken Pot Pie.”