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 today for dinner and it was so delicious! I will be making this again!😋
I’m so glad to hear that!
My whole family loved it! I used your pie crust recipe and my family was impressed I made it. The pot pie is soo delicious!!
That’s wonderful!
What can I say but FANTASTIC chicken pot pie. Thank you Natasha, it was delicious. I cannot wait to get your new book. Congrats on your new cookbook.
Thank you so much Carmen!
First time I’ve ever made chicken pot pie and it turned out amazing. The only change I had to make was using half and half instead of heavy cream. At first when I cut into it I was afraid it was too runny, but after it cooled just a bit it thickened up. I honestly wouldn’t have wanted it any thicker because I like the gravy.
I’m so happy you enjoyed that. Thank you for sharing that with us, Kim!
My favorite all time recipe for chicken pot pie!!Perfect every time!!
That’s just awesome! Thank you for sharing your wonderful review, Jo!
This is my favorite chicken pot pie recipe! i actually love all the recipes i have tried from your blog… i need to get your cookbook. where can i buy it?
So glad you love it! You can find details for the Cookbook here.
I’m making this for 8 adults for our beach trip. Could it be put in a 9 1/2 x 11 casserole dish or would it not be enough to cover it? Can I make it one day and cook it the next day without a problem?
Hi Mary! I have not tested this recipe in that specific size pan but it may be a little short to cover the whole pan so you’ll need to experiment with the quantities.
Yes, you can assemble this then refrigerate and bake the next day.
Looks great! Can I make this with phyllo dough instead of pie crust? Thank you
Hi Lisa, I have not tested this recipe with phyllo dough to advise if it will work. If you experiment, let me know how you liked the recipe.
Thank you for this recipe! It is so delicious and my go to for chicken pot pie now! I am planning on making one for my grandmother, and bringing it to her to cook. I’m wondering if I make it the night before and bring it to her the next day, would it be ok to just refrigerate it until then? Would the baking instructions differ at all if I do it that way?
Hi Emily, thank you for your awesome review. You can make this a couple of days 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!
Thank you! If I assemble it with the raw dough and refrigerate it, then bring it to her to bake would that work? I’m wondering if it would affect the crust doing it that way.
Yes, this can be assembled, refrigerated and then then baked directly from the refrigerator.
Delicious! I used a store bought pie crust that’s new to my store and tasted like homemade. It was flaky. (Not pillsbury)Pillsbury. Used frozen peas and carrots. Best pot pie in the world.
Aaaw, thank you Lisa for your kind words and good feedback. We appreciate it.
Made over the wkend and froze. The smell was awesome and the filling tasted great. What would your recommendations be on reheating? Thanks for sharing.
The microwave works well. Or you can cover the pie with aluminum foil and bake for 25 to 30 minutes, or until heated through.
I’m planning to make tomorrow for a group of 12. Can this recipe be made in individual ceramic bowls?
Hi Denise, that will work. They will likely take less time to bake so an adjustment may be needed. I have not tested it myself to instruct on how long, so you’ll need to watch them in the oven.
I made this exactly by recipe and it turned out great! We loved it! Thank you for sharing the recipe!
You’re very welcome, Rosie!
This chicken pot pie is awesome AND fun to make because it’s so easy. The thing that makes it so yummy though is the buttery flaky crust. Don’t use the store bought ones, it’ll ruin the whole thing.
Agreed! Great to hear that you enjoyed it!
Thank you for this great recipe! First time making pot pie and any type of crust. It was so good…easy to follow recipe and I’m ready to tackle the next recipe!
That’s wonderful! I’m glad you enjoyed the recipe.
Love this recipe! I wouldn’t change a thing. Making it again for my mother-in-law.
That’s great, Cindy!
This was absolutely fantastic! Me and hubby loved it. Best chicken pot pie I’ve had and I’ve been cooking/baking for 50 yrs. I didn’t change a thing, other than used my own chicken. Next time I might try pearl onions just for something different. I couldn’t quite fit it all in the 9 inch pan, but most of it did. I just munched on the little bit that didn’t fit while I was waiting for it to cook, lol. Thanks for the wonderful recipe
You’re welcome, Brenda! So glad you enjoyed the recipe.
As always Natasha, your recipe is a winner! I make this all the time and I just made this for my friend who just had a baby.
I need help with reheating instructions as I misread your freezing instructions. Instead of freezing the pie uncooked, I cooked it, cooled it and froze it with aluminum foil wrapped around it. How do I go about telling her how to reheat it properly so its not soggy or burned? The pie already has a nice golden crust on it.
Please let me know thanks Natasha!
Hi Jessica! I don’t have the exact instructions for that since we either freeze it before baking or reheat leftovers in the microwave. I would cover it with foil to keep it from burning any more and then bake until it’s heated through the middle. A quick online search suggested to bake at 350 for up to 30mins. Hope that helps.
Making a your chicken pot pie to give to someone
after a surgery. Should I bake it or take to them unbaked and they can bake it or freeze it? What are your thoughts? Made your recipe before, great!!
Hi Donna! Either way would be fine. Depending on if they are eating it right them or later. It reheats great but it’s always best fresh. It can be frozen, and if you decide to do that, be sure to give them the instructions for baking. See the “common questions” note above.
Absolutely love this recipe like most on the site. Am wondering if there is a variation to doing it in the crockpot? All ive found says dump in a can of cream of chicken but i love the flavors from the chicken stock and heavy cream. Would it be the same? With Biscuits rather than pie obviously
Hi Cereda! I have not tested it in a crockpot. I have a recipe for chicken pot pie soup and chicken pot pie casserole that you may also enjoy.
This recipe gets a lot right, but all taste is lost to the 2 teaspoons of salt. Salt to taste, but start with 1/2 to 3/4 of a tsp if measuring. Add more if needed…2 teaspoons is far too much. I left this recipe in the hands of a less experienced cook and didn’t notice this measurement to suggest an adjustment, unfortunately it took much of the fun out of this meal.
We found it to be a good balance of saltiness but it can be adjusted to your preference. This salt recommendation is also with using our homemade easy pie crust recipe. If you are using store-bought, it is possible that the crust can also be saltier.