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 three times (becoming a favorite) and each time when I add the stock and cream it turns to a thin soup. “bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency” usually take 20 minutes of longer. Am I doing something wrong? Hmmm, it just dawned on me,,, I don’t include mushrooms (family member doesn’t appreciate mushrooms). Could that be it? Should I add less fluids? Thanks Natasha!
Hi Brandon! I’m so glad you’re loving it. Are you using “heavy” whipping cream? This has a higher fat content than just whipping cream. Using a lighter cream will not allow the sauce to thicken as much as it should without the addition of extra flour or cornstarch.
My husband is very picky and he loved this recipe! Thank you, Natasha! I used Marie Callender pie shells. The carrots needed to cook longer even though I sliced them thin. Used an egg slicer to slice the mushrooms. Totally forgot to use the heavy cream but it still turned out wonderful. I even added additional chicken stock. I was raised with potatoes in my pot pies so I added 3 small potatoes. Delicious!
Thank you so much for sharing. I’m always happy to hear that even the picky eaters enjoy my recipe too!
Thanks for responding!
Yes, I’m using heavy whipping
cream. Should I add some cornstarch or use less stock? Or just simmer is down for 20 minutes or so? Thanks Natasha!
Yes, either would work. Using less broth could affect the taste. Maybe start by simmering down a bit or using more flour/cornstarch to help.
This chicken pot pie has Marie Callendar beat!!! Turned out fantastic on first try!
Hello Connie, nice to know that you loved it a lot!
I think it should have some celery in the vegetable mix, otherwise pretty good, also think the oven is a little too hot, my pie was getting very dark at 25 mins. should lower the oven temp to 400 degrees I think.
I’m so glad you enjoyed it, Jack! Thank you so much for sharing that with me!
Spectacular pot pie and enjoy immensity. Very minor add for me is a little pinch of fennel seed. Have made for family and all asked for the recipes. Two thumbs up.
Sounds great, Brian. Adding that sounds like a good idea, thanks for sharing!
This is the best chicken pot pie!
I used broccoli in place of the mushrooms…..My family doesn’t like mushrooms.
Sounds delicious, David! Thank you for sharing.
Hi, can I put the pot pie together and refrigerate unbaked and then bake later
I’ve assembled this pie and refrigerated over night then baked the next day. If you are making this sooner in advance, you can freeze it and then bake it from a frozen state.
So yummy!!!! I subbed out the mushrooms and put in potatoes in instead of mushrooms because I don’t prefer them in general (boiled them ahead of time until ALMOST fork tender) and used a frozen carrot & pea mixture (for those looking to speed it along a bit).
LOVE all of your recipes. Thanks for all you do!
Thank you for your great comments and feedback. Good to know subbing with potatoes worked so well too!
Greetings Natasha,
I am one of those cooks that when others open the refrigerator and say,
” There is nothing to eat,” Im able to put something together that tastes really good. Your chicken pot pie recipe is a keeper. I added celery, fresh rosemary, sage and thyme.
Love your families history, and choosing America, the land freedom and opportunity, for their new home.
God bless You and your Family,
God bless the Ukraine,
God bless the USA!
Hi Joe! Thank you so very much! I’m so glad you’re loving the recipe!
Love this! One of my favorite recipes of all time! Not too hard, and yummy! Feels like a warm hug! I made it once for myself, and then for my family at Christmas. They loved it too. I used store bought crust, and it was still great. Maybe next time I’ll try making the crust. Thank you for sharing this recipe!
You’re welcome, Tracie! You’ll love the homemade crust, it’s our favorite!
Nice recipe and relatively quick to put together. I followed the recipe and instructions as provided. I would make again, but with half the salt. Two teaspoons was too much for my taste.
Excellent. I ate so much of the chicken as I cooked I’ll have to buy more chicken next time. Haha!! I added corn and potatoe and finely chopped yellow/orange bell pepper and celery. I am a garlic freak so I used six big cloves. You really could eat it alone without the pie crust, or with rice it IS SO SO SO YUMMY!!!
It really is that good! I’m so happy you loved it Sandy! Thank you for your awesome review!
Follow the recipe exactly and the pie turned out perfect!! Perfect blend of flavor and textures, nothing was too runny. Thank you for another spectacular recipe!
That’s so great to hear, Lena! Thank you so much for your feedback.
Loved this pot pie. I used turkey instead of the chicken. It was fantastic, but all your recipes are.
Thank you, Elizabeth! So glad to hear that.
Hi Natasha! This is the most comfortable comfort food I’ve ever eaten and hubby loves it, too. It even beats anything Mom made. (Don’t tell her. ☺️) I’m making it tonight. This will be my 4th time. I use my 10″ pie plate because 9″ just isn’t large enough. Our biggest problem is leaving it rest long enough. We never do and we get a puddle of gravy in the pie plate. Maybe tonight? Ha! Doubtful. Thank you for all of your fabulous recipes. We love them all. You’re videos are delightful! Blessings to you and your family!
Thank you, Judy! We love this recipe. I’m so glad your family is enjoying it too.
Update: The pie turned out scrumptious, as usual! Now if I could just have it set up enough that the filling doesn’t ooze out after the first piece is removed. I added a bit more flour this time, and let it rest for almost 30 minutes. It was still nice and hot inside so I may rest it longer next time. I pushed some filling back under the crust (your butter crust–yum) and we divvied up the rest. Leftovers tomorrow night and I know it will be set up by then. ☺️😋
Hi Judy! I’m so glad it was enjoyed! Thank you for sharing that with us!
Wow Natasha the recipe came
out great.I also added celery
and mushrooms which added
flavor. I’m an old guy and It brings me back to the taste of
the original Morton pot pies.
Great job
Thank you, Russel and I’m happy to know that you enjoyed it!
I don’t have any heavy cream, would half n half work? Or do you think it wouldn’t turn out as good with the half n half?
Thanks, it looks amazing!
Hi Amber. If you’re using a lighter cream, the sauce won’t get as thick. You might try adding a bit more flour to help so it’s not runny.
Here is feedback from one of my readers, “ 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 made a low sodium version of this for my mom and substituted the peas for green beans because she hates peas. I’m pleased to say she loved it. My only complaint is that I was following the written recipe, not the video, and you left out the step about adding the flour to make the roux. I had to thicken after the fact and I think it affected the taste a tad.
I’m so happy to hear she loved it too, Laurene! I may be missing where you’re missing that note. I have it on the recipe card on step #2: “Add 1/3 cup flour and stir constantly for 2 minutes”. I hope that’s helpful
After the pie crust instructions on this page there is a 7 step section titled “How To Make Chicken Pot Pie” and that’s what I scrolled up to look at instead of your instructions further down. That’s why I got confused. I have now saved just your recipe without all the other stuff on this page that I don’t need to see. Thanks again!
Thank you for your feedback. You can also click Jump to recipe on top to go directly to the recipe card and save it from there.
Great recipe~ I haven’t make chicken pot pie in many years and my kids asked me to make it on this cold winter day. This crust was flakey and delicious and I will use this crust recipe for other pie recipes. The pot pie filling was creamy and delectable! Big hit! Had some leftovers which were devoured the next day. Thank you!
You’re very welcome, Jane! I’m so glad it was a hit!
This so mu second time making your chicken pot pie. The family loves it and it turns out so pretty it makes me look like I really know what I’m doing. Love your pie crust too. Makes it soo good. Love your work. Thank you for what you do.
Hi Angela! I’m so happy you enjoy this recipe. We love the pie crust! Thank you for the wonderful feedback!
Just made this for the first time and loved it! I’m so glad I followed your homemade crust recipe rather than buying one as well! I did cut up a small potato and boil separately and mix that in and subbed corn for peas. I have a question though – when making ahead for guests do you recommend assembling the entire pot pie or to keep the filling separate and put inside the pie dough when ready to serve? Thanks!
Hi Cass! I’m so glad you loved it. I’ve assembled this pie and refrigerated over night then baked the next day. If you are making this sooner in advance, you can freeze it and then bake it from a frozen state.