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
My husband loves chicken pot pie. It’s St. Patrick’s Day today. Neither of us is a fan of corned beef. I made this pie and it was absolutely delicious! I can always count on you to provide recipes I can rely on. My 91-year-old mom taught me to make pies when I was very young. Those skills came in handy with this crust! She is quite proud of my mastery!
Thank you for nyour kind words and good comments. I’m happy to know that your family loved our Chicken Pot Pie Recipe!
Yum this is delicious and simple. The crust is awesome. I added 1 tsp. salt and 1 tsp. sugar just like Martha does in her pate brisee. Thanks!
Awesome, thank you for the good feedback!
Hi Natasha! This is my go to recipe! It comes out perfect each time. My family doesn’t like peas so I have substituted green beans instead. I also add about 1/4 tsp thyme! Even though I love the crust, I tend to make it without a crust bottom and add puff pastry to the top! Thank you for your amazing recipes!
You’re so welcome, Marian! I’m glad that this has become your go-to recipe!
Can you just freeze the pie filling and then thaw it and put it in a pie crust?
Hi Maddie! That should be fine. We freeze this pie fully assembled before baking and it holds up well.
My family doesn’t care for mushrooms. Can I just omit or should I substitute something else to keep the filling ratio?
Hi Kristine! Yes, you can leave them out. You can also increase the other veggies or add another veggie of your preference too.
My whole family loves this. Substituted 1 tablespoon of onion powder for the onion at the same cooking point. Delicious!
I’ve made this several times and it’s always a winner in my household! I still struggle rolling out the homemade crust but it comes out flaky and delicious anyway! Thanks for sharing such great recipes!
Made this tonight, including the homemade pie crust. It was absolutely delicious and I’ll be making it again!
This is the best chicken pot pie EVER! So flavorful and easy to do. I have struggled with pie crusts my entire life, but yours is amazingly flaky and turns out the same every time. Must be the cold butter because what’s better than butter? Nothing!!!! Thank you. How about a biscuit recipe? Do you have a good one for biscuits?
Hi Donna! I’m so glad you love it! I do. I have a Chicken pot pie casserole recipe too.
I know, that is fabulous and where I was linked to this crust! Yummy. Thank you
My husband and I really enjoyed the results of this recipe. I added some thyme and had to use half and half with a bit more flour. Absolutely delicious. I just ordered the pie plate through your website’s link to Amazon so that I may thank you. God bless!
Hi Celeste! That’s wonderful. Thanks for trying the recipe. I’m so glad you loved it!
What can i sub for the cream, to make it dairy free? Making this for a mom with baby #3 on the way, and they’re a dairy free household
Hi Theresa, I haven’t tested this without cream or used any substitution to advise.
We loved this recipe. My first homemade chicken pot pie looked and tasted marvelous! Thanks for sharing. Your pie crust recipe is now my new favorite as well.
That’s wonderful, Dawn! We love this pie crust and use it for so many of our pies.
Way too much parsley. Besides that it was pretty good and my family enjoyed it too.
Hi :)) how is the pie divided according to the nutritional value. Is it 6 or eight pieces ? Thank you <3
Hi Kait! It’s based on the number of servings at the top of the recipe card. I have this recipe set as 8 servings, so the serving size is per one slice.
So delicious and the crust was amazing. I made it twice in less than 2 weeks. Do you have any beef stew filling suggestions?
Hi Nikki, I’m so happy you enjoyed this recipe! I haven’t tried a beef stew filling to advise on the outcome. If you experiment, let me know how you liked the recipe.
I made this tonight! It is the best I have ever had and her dough recipe was the easiest and a no fail! I have never had success making homemade crust until tonight. Absolutely delicious
I’m so glad to hear that, Lindsay! Thank you.
Natasha, WOW this recipe is a 10+, exceptional!!! Great comfort food. Your pie crust recipe is fantastic, and this recipe is giving me many ideas. All I can say is this is the best pot pie ever.
We received an expensive ($45) gourmet chicken pot pie for Christmas, it was VERY good. So I sort of went on a quest to make a better pot pie for a lot less money, BINGO!!! Your recipe really rocks!
Glad to see it is in the new cookbook too, which we are also enjoying. Natasha, your are truly an inspiration!!!
That’s amazing, Dan! Thank you so much for the wonderful feedback.
Natasha, I had a little extra filling, so I cheated and took canned biscuits, flattened them out, added stuffing to each one, sealed them with fork tines and baked at 350F for about 25 minutes. Voila’, wonderful snacks! If there is a way I can get you the photos, let me know, I will send them.
Thanks!
Dan
That sounds amazing, Dan! You can tag me in pictures on Instagram or Facebook. #natashaskitchen
Love both of Dan’s comments. Will definitely be trying this recipe!
If i’m using all frozen vegetables, do i add them in with the frozen peas?
Hi, Bri! They are precooked so adding them with the peas should be fine.
How would you feel this recipe is for freezer friendly and at what steps? Would you bake the bottom crust first then add filling and uncooked top crust then freeze? What would cook time be from frozen? I love this recipe!
Hi Autumn, I address that in the recipe post, please see my “Can I freeze chicken pot pie?” section. I’m so glad you loved this recipe.
I was wondering about this as well. It does not mention whether or not it needs to be cooked then frozen or frozen before being cooked?
To freeze a pot pie, cover with foil and freeze up to 2 months. Remove from the freezer 30 minutes before baking (do not thaw). Bake covered with foil for an extra 25-30 minutes at 425˚F then remove foil and bake as directed in the recipe. You can freeze it and then bake it from a frozen state.
Hands down this is the best chicken pot pie I’ve ever made, it was actually fun, and easy to make. My family loved it. I used store bought pie crust, because I happened to be pressed for time, and it still came out fantastic. Next time I’ll make the homemade crust. This recipe gets a 10 out of 10.
Awesome! Thank you for the perfec rating and excellent review, Don!