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
This is honestly one of the best recipes I’ve ever found on the internet. Over the last 2 years I’ve made this no less than a dozen times (it’s just me and my husband so it lasts….a few days). But it also serves as an incredibly impressive make-ahead one dish dinner for guests or a group in the colder months.
The recipe is fantastic as is, and gets you the nice creamy but not heavy or runny inside you want from a pot pie. But the stuffings are versatile enough to be adaptable to swapping out, or adding in different veggies, or even proteins if you wanted.
I make as is, and if I need have some other veg in my fridge/freezer I need to get rid of, I toss em in (corn and beans usually).
Thank you for your wonderful review, Ashley!
This was really delicious and a recipe I will certainly use again. I omitted the mushrooms because I didn’t have any on hand. I sautéed celery with the onions then used a 12 oz package of frozen peas and carrots for the rest of the vegetables. I added some thyme with the parsley. And most amazingly of all, it did not overflow and drip all over my oven. The two crusts held everything in and were perfectly crisp.
Thank you for sharing trying out this recipe, Jen Good to know also that the substitution that you used worked so well too! We appreciate your review.
Hi Natasha, loved the Chicken Pot Pie. It was a big hit with the family! Just recently found your blog and have enjoyed a couple of recipes…going to order your cookbook this afternoon!
Do you know where I can purchase the white Pyrex deep dish pie plate you use in that video?
Thanks so much and love your blog!
Hi Sarah! I’m so happy you loved this recipe! Welcome to my blog, I hope you get to try more recipes soon! We use a deep 9″ pie dish (affiliate link) for this recipe.
When freezing, do we cook it all the way first and then freeze or assemble and freeze?
Hi Maxine! It can be done both ways but if freezing, we prefer to leave it raw and then bake it fresh.
To make into soup, should I just put more broth in? Thanks! I have made the pot pie several times and it is delicious
Hi Deb, I have a recipe for chicken pot pie soup and chicken pot pie casserole that you may also enjoy.
Hi Natasha! I want to make this in a few days with the leftovers of a whole chicken I’m making. Can I leave out the mushrooms and substitute with something else? Thanks!
Hi Katie! I haven’t tested a substitute but many of my readers have omitted the mushrooms.
I’ve made this several times before (added fresh thyme, did not include mushrooms, but added 2 diced, raw red rose potatoes) & wondering if I can pre-assemble the pie for baking later in the day. It will make dinner prep so less hurried, but don’t want the bottom crust to get mushy. Please let me know!
Hi Peggy! Yes, it can be assembled and refrigerated for baking later in the day. I’ve done this and did not notice a difference in the crust.
Great recipe! It’s very easy to follow and delicious. I added additional spices, dried thyme and oregano but otherwise followed it to a T. I highly recommend!
Hello Cynthia, thank you for your excellent comments and feedback!
This is THE BEST pot pie recipe!
I have made it a million times since discovering it.
This time though I made the filling ahead of time and refrigerated it. I made the recommended pie crust recipe as well. Now when I go to put it together. Do I bake it according to the directions and for the recommended time? Just wondering since everything is cold from being in the refrigerator.
Hi Sophia! Thank you so much for sharing that with me, I’m so glad this was a hit! Since it will all be cold, you may need to give it a few more minutes, you can check its doneness with an oven ready thermometer.
Another outstanding recipe, thank you Natasha! I didn’t change a thing ingredient-wise but I did use store bought pie crusts. This recipe as usual is a keeper!
Hi JoJo! Thank you for sharing. I’m glad you loved it!
I was disappointed with this after all the great reviews. Made it exactly per the recipe. But i found the crust way too buttery and the sauce was missing something – maybe thyme? Also thought it would benefit from a wider variety of veggies. Won’t be making again – definitely prefer other recipes.
HI Kathy, the crusts should not seem buttery but they can be if the dough isn’t chilled according to the instructions. Chilling the dough helps the crust form properly, trapping the bits of butter for a flaky crust without the butter oozing out.
Ok. This was DELISH!!!
I made 2 changes. I used store bought pie shells and I used 2 cups of frozen mixed veggies (carrots, peas, green beans, corn) instead of raw carrots and frozen peas. Oh and I omitted the mushrooms cuz I don’t like them. Ha! Anyway, it turned out so beautiful and sooooo tasty! Thank you!
That’s fine, I’m glad that you enjoyed it!
I added a small potato and any veggies I had in my fridge. My kids don’t like peas. This recipe came out so good. I also used it in conjunction with the piecrust. She has on her website and definitely will go on our monthly rotation.
I’m so glad you loved it, Raluca! It’s our favorite pie crust. We use it for our sweet and savory pies.
Would it be possible to make this in the crockpot by throwing everything in together on low and then shredding the chicken once finished?
Hi Paige! I have not tested it in a crock pot. I think it could work. Let us know if you experiment.
Amazing! Just amazing! This is a very easy to make recipe. Comforting and very tasty. Every time I make it the while family wants a lot more!
I also added frozen carrots and it came out really good too.
So happy to hear that your family loves this recipe a lot! Thanks for this review and comments, Lina.
Great homemade comfort food! I added some thyme and rosemary for a nice herby flavor. The recommended crust recipe was easy and very good. I served it with her Beet Salad, which was also a hit!
Y son and husband both agreed that this was the best chicken pot pie they have ever eaten and said they could eat this once a week. The only thing I added was some celery and thyme because I like thyme on meat. Other than that I followed the directions exact! The crust was also a real winner. I thought it would be soggy on the bottom but it did come out crisp and browned on the bottom. The crust recipe will be my go to recipe for any crust I make from now on! Thank you so much!
You’re very welcome, Kathy! I’m glad it was a hit!
Wow! I decided to try a recipe different than the one I have used for years, and I used your pie crust recipe too and ditched the one given to me by my mother-in-law years ago. Lucky me!
It was a beautiful and tasty dish and better than any I had before. Both recipes now have a permanent place in my recipe app. Well done!
That’s just awesome! Thank you for sharing your wonderful review, Russ! I’m so glad it was a hit.
If I were to omit the mushrooms, do I have to adjust the rest of the recipe measurements? Thanks
Hi Samantha, you can omit the mushrooms without adjustments, but here’s what one of our readers wrote that you may find helpful: “his 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”
I made this for the first time today, I made two pies and gave one to my son and daughter in law. All of us thought it was delicious and loved it. This will be my go to homemade chicken pot pie.
I’m glad to hear that, Sharon. Thanks a lot for this review and for sharing!
I have made this several times. I find this recipe actually makes 2 full pot pies. This is the best recipe. Really full and thick. Does not fall apart when serving. I buy pre-made pie crusts. So very good family favorite. I often make the 2 and give one to my bother who loves it
Thanks a lot for your review, Veronica. I’m so glad that you love our Chicken Pot Pie Recipe!
Someone finally admits this recipe makes TWO (2) x 9″ pies! Does the author ever actually make the recipe? I added up the volume of ingredients and said to myself “there’s no way that’s going to fit in a 9″ pie plate!” What the heck. Does no one else figure this stuff out, or are these reviews all fake?
Hi TB! Have you tested the recipe yourself yet? It’s a very popular recipe on the blog and has great reviews. If your pie dish is not deep, you’ll likely end up with extra but if you’re using a deep pie dish as recommended it should be just enough. Here is my Amazon affiliate link for the 9” deep pie dish so you can view the dimensions of the dish I used.
I use a deep dish pie pan and it makes ONE pie for me. Just saying.