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
Love this recipe, but wondering if the pie Pan needs to be greased?
Hi Jill! The crust has enough butter so you won’t need to grease the pan.
Lady,
That recipe is stupid good! I skipped the mushrooms and added a bit more onion. So delicious!
Tina
Hi Tina, I’m glad that you loved our Chicken Pot Pie! Thank you for sharing.
We loved it. I used 12 ounces of mixed veggies instead of carrots and peas and replaced a 1/2 cup of chicken stock with a can of condensed cream of mushroom soup. It was creamy, smooth, and amazing. I fed five people and there were no leftovers.
Sounds great, Kevin!
Don’t care how great your recipes are. They are so frustrating to try to read because of the dozens of pop-ups that cover the recipes when you’re trying to make them. So very frustrating! I’m going back to my cookbooks. I suggest you try to making something using one of your recipes and see how impossible they are to follow.
Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site, so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. But we will definitely take note of your feedback and use it to improve our website.
I appreciate your feedback, and I hope you love every recipe you try.
I agree, it can be very frustrating, but I also understand the need for revenue to keep her page going. I print off the recipe to avoid seeing ads or, if a printer isn’t available, I copy the recipe into a note, email or word document. Whatever text app you have and then leave that open to view while cooking. Hope that helps! 🙂
Yum! I didnt have any pre cooked chicken so I sauteed a couple of chicken breasts cubed then seasoned with Riega seasoning salt, and it was really great! Thanks 🙂
Hi Lisa! You’re welcome. Thanks for trying my recipe.
I have now made this at least 5 times since November (for sick friends, my in laws, and my own family) and I can’t get enough of it. The frozen peas are clutch!
That’s wonderful, Barbara! Thank you for sharing.
I am known as a great cook.Usually, I add my own ‘twists’ to recipes. Today, I held strong and followed Natasha’s recipe to the letter. TO THE LETTER. I wanted to add sherry. I didn’t. I wanted to add thyme, I didn’t. My husband and I are glad I didn’t because this recipe is wonderful. I used her pie crust recipe too. Now I will do so for any and every pie for the remainder of my life.
Thank you so much for the wonderful, feedback! I’m so glad you tried and loved this recipe.
27 years of marriage and he rates this as one of the best!
I am allergic to mushrooms, so just more peas and carrots. So good!
That’s amazing, Krissi! I’m so glad it was a hit.
I have not made this pie yet, and I am wondering…
We don’t like mushrooms, but we do like potatoes. Could we substitute potatoes for the mushrooms? If so , would they get sauted with carrots and onions?
Hi Olive, I haven’t tried that substitution myself, but I recommend skimming or searching through the recipe comments, a couple readers mentioned they used small diced potatoes in the recipe. You can also omit the mushrooms or sub them with celery as a few readers have tried.
This was a great recipe! I love the addition of the mushroom versus others I have tried. And I did add a little bit of potatoes. Made it really comforting to eat on a cold snowy night. For anyone who struggles to get the bottom pie crust to bake like I always do. I followed this recipe and while the oven preheated I put my lodge cast iron pizza pan in to preheat as well. I baked my pie plate on the preheated pan. I did have to bake a little longer. Closer to 45 minutes. And when I took it out I let it rest on the stove top still on the cast iron pan. The bottom was perfect as was the rest of the crust.
Thank you for the tip, Rebecca! I’m so glad you enjoyed this recipe.
I have made this recipe twice already for my husband. He loves pot pies and I always thought they were really hard to make. He claims this is the best pot pie he’s ever tasted! He’s my professional taste tester for all of my recipes. It is involved but definitely worth it. I subbed celery for peas and added mushrooms. Thank you Natasha for giving me the confidence to make a pot pie and sharing this great recipe! It’s on my rotational list (as a quite a few of your recipes are!)
That’s just awesome! Thank you for sharing your wonderful review, Huong!
Hello Natashas I was wondering how high the dish is, because 9 inches yes but for the preparation to enter, approximately what height? THANKS
Hi Claudine! I linked the pie dish in the recipe blog above (red font). It’s a deep pie dish. You can view the product dimensions through the link, they are 9″D x 9″W x 2.56″H.
I hope that helps.
By far the best recipe. Especially the pie crust. I’ve made this recipe countless of times. But tonight my husband wanted me to try it with beef(steak) of course I didn’t take into account that the raw steak would leak so much liquid, but still NO soggy bottom. The crust was perfect.
Made this tonight! My husband loved it but I found it too salty. I should have followed my gut and started with 1 tsp of salt. Oh well…noted for the next time I make it.
Hi, if using table salt you might want to use a little less. We used fine sea salt which is close to table salt but slightly larger crystals. It also can depend on how salty your chicken is (some rotisserie chickens are really well seasoned) or how much salt your chicken stock has in it.
The absolute best pot pie ever. It’s so easy to make and my family and I loved it. I also made beef pot pie the same way but with beef broth. Thank you for this recipe.
Hi Ana! I’m so happy you loved it. Thank you for the wonderful feedback. A beef version sounds amazing!
I want to try and make this pie. The reviews sold me. I have a question for you. If I don’t have heavy cream can I use whole milk?
Hi Nilda! I don’t recommend using milk. The heavy cream is recommended because it’s higher in fat and it helps the sauce thicken.
One of my viewers reported using milk and her sauce/gravy was thin and runny.
I have used milk easily and just a little extra flour to thicken… no problem very delicious
The best chicken pot pie that I ever made, said my husband! Chicken pot pie is his fav, and this recipe is the Best! Thank you Natasha! I love your recipes and you are so fun! Us Ukrainians LOVE good food, don’t we!
Hi Beverly! That’s great to hear. Thank you so much for the feedback. So glad it was a hit.
I love your chicken pot pie and have made it several times all with rave reviews. I was just wondering if it would be ok to also add some frozen corn to the recipe. It just seems like the corn would be a good addition to the pie but if not please let me know. Thank you for all you do and I love your recipes.
Hi Neil! I’m so glad you’re loving the recipe. The corn would be a great addition. Some of my viewers have shared adding corn to this.
The best chicken pot pie ever!!! I actually give them as presents! So delicious! Thank you.
Great idea! Thank you so much for your review.
I make this recipe for all of my friends who have babies/are sick and have meal trains set up. It is so good!! I have also converted it to be gluten free for my husband’s allergy. It is just good with a gf crust and gf flour.
Hi Kaitlyn! I’m so glad to hear that. Thank you for the feedback!