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
Great!!! We loved it! The perfect Fall meal. I Used Butter flavor Crisco shortening in the pie crust which works great in pie crust and little more economical than all butter, and still gives nice flakey crust. Did not let it chill.Rolled, filled and baked right away. Egg wash, salt and pepper on top crust is perfect! Delicious filling. And letting it rest 15-20 min helps it set up to cut well. Just a fantastic recipe. Thank you Natasha!
You’re very welcome! Thank you for sharing that with us!
Hi, I have a gathering on Wednesday but I want to prep it a day before, how is the best way to go about this, should i just prepare it and bake it the same day, or should i half-bake it and continue the same day.
Hi Mitch! You can prepare it, refrigerate and then bake it on the day of. It also reheats great.
Fantastic! I added a ton of seasoning since only salt and pepper are listed. I added paprika, onion poweder, garlic powder, poultry seasoning, and. a bouillon cube. Also doubled the garlic and replaced mushrooms with celery. I got many compliments on this pie!
Thank you for sharing, Kathrine!
WOW this is a great recipe. I had never made chicken pot pie. My friends hate store bought pot pie because they think it never has enough filling and falls apart. Well this recipe solves both those issues. It was easy to make and was a huge hit!
That’s wonderful to hear, Sandi! Thank you for the feedback.
Repetitive by now, but still I have to tell you it’s perfect Natasha, and that’s from someone considered a pot pie-making guru. Thank you so much for sharing this one with us. Hint to the patient people: refrigerate it and serve the next day if you can…Yummmm!!
Wow, thanks for your awesome feedback. It means a lot to me!
Excellent recipe! I usually end up tweaking recipes but this is perfect as is- thanks!
You’re welcome! I’m so happy you enjoyed it, Kellie!
I substituted 2 cups of frozen mixed vegetables for the peas and carrots, but otherwise followed the recipe word for word, using your crust. It was absolutely perfect.
I’m so glad you enjoyed it, Chris!
I’ve made this recipe three times and every single person has said it’s the best chicken pot pie they’ve ever had. Her recipes are awesome!
That’s great, Rachael! I’m so glad it’s been a hit. Thank you for the feedback.
My first time baking chicken pot pie and the video and recipe were really clear and easy to follow. It came out really yummy just a bit salty, probably because the chicken stock had enough salt in it so adding 2 tsp salt was not necessary. Next time I’ll use less salt and try to find heavy cream, because I used milk and it was a bit runny.
Hi Amanda! I’m glad you still loved the recipe.
This was the best chicken pot pie recipe. It was a big hit with my husband. The pie crust came out wonderful for someone who can not make pie crust. Will definitely make again.
That’s wonderful, Christina! I’m so glad it was enjoyed.
Seriously the best is no exaggeration! The only thing I did differently is I added some leftover diced roasted purple sweet potatoes and baked it in an 8” cast iron skillet which made the bottom crust a beautiful golden color as well as giving great texture. Keeper!
That sounds wonderful! Thank you for sharing that with us.
This recipe is delicious! I omitted the mushrooms because my kids do not like them. I do not have a deep dish pie pan so I used an oven pampered chef stone and it worked perfectly!
Thank you so much for sharing that with me, Shila!
This was delicious! As are all of your recipes. I’m wondering if i can make the day before and put it in the fridge prior to baking?
Hi Brittany! I’m glad you loved it! Yes- you can assemble it, refrigerate it, and bake it the next day.
Natasha, this is CRAZY good. Thank you so much for the wonderful recipe, this one is going into my permanent recipe box.
Awesome! Great to hear that you enjoyed it, Angie.
This pot pie recipe has now removed my original pot pie recipe. The “ this is awesome “ responses confirmed it.
Very easy to make. I added a few other veggies I had available. The crust was so golden brown and sprinkling the salt on top was a great compliment to the dish.
Aaaw, thank you for this awesome review, Sheila. Thanks so much for sharing. I’m glad that you loved it so much!
Delicious! I realized we were making a roux/bechamel type sauce for the filling so I actually followed the amounts set out in the recipe.
And I’ve been working with a similar pie crust recipe for years, but the note about not adding too much water, (and the video) really helped! I just needed to remember to take the pie crust out of the fridge when I started cooking the filling, so it could soften just slightly (I had chilled it longer than an hour).
Thanks! It was my first time making chicken pot pie and it turned out great! Husband and toddler approved!
That’s wonderful, Susan! So glad it turned out for you.
So Yummy! This recipe is on rotation though fall and winter! Can you share your thoughts on how to prevent the crust underneath from getting soggy?
Hi Marian! We usually don’t have that problem. Are you using my recipe for homemade crust?
We use a handful of rice crispy cereal at the bottom to absorb and the bottom part is not soggy.
Great recipe!
Wondering if it can be made into smaller snack sizes? Would this change the cooking time etc?
Hi Marissa! I haven’t tested that to provide specific instructions. The temperature should stay the same, baking time will change, so watch them in the oven.
Delicious! Just wondering what purpose the flour serves and if it can be left out.
Thanks
The butter and flour make the roux or base for the gravy sauce so I don’t recommend skipping it.
Super delicious. Adding to my recipe box! Instead of fresh carrots I just added a bag of frozen veggies when you say to add the peas. Cooked for a few extra minutes. It was more like 40 minutes but everyone’s oven may be different. My husband said it’s my best go on the chicken pot pie. I’ve used quite a few recipes and this one is the best!
That’s wonderful to hear, Sarah! I’m so glad it was enjoyed.