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
It’s a simple recipe with a very delicious result. I made extra chicken cream sauce using bouillon flour and some heavy cream as some family members like extra sauce to spoon over the top of their serving. Thank you!
I don’t comment on recipe blogs ever, but I have to on this one. First off, the pie crust is to die for and basically foolproof. I am a total pie crust snob and this is now my go-to recipe for savory and sweet pies. and this chicken pot pie recipe is perfection. it is so savory so balanced and so delicious. it’s a favorite in my household now and will be for years to come. Thank you, Natasha, for everything you do and share with us!
That’s wonderful, Karen! Thank you so much for taking the time to leave a comment.
I came across this recipe and decided to give it a try. I didn’t make any changes. It turned out so delicious! The crust is so flaky and the filling so flavorful. Thank you!
Delicious recipe! This was my first time making pot pie and I don’t think I’ll look any further for recipes… this one is a keeper!
I’m so glad to hear that, Jana!
Turns out perfect. I add a bit of Tyme to the carrots and onion while sautéing. I use a rotisserie because it save time and tastes great. Sometimes I have a little extra. It freezes well and I make stuffed crescent rolls for yummy appetizers.
Made this last night! The only change I made was using phyllo dough for the top crust. This recipe is a keeper! Natasha’s recipes never disappoint
My husband said this was probably the best Chicken Pot Pie he’s ever eaten. (I thought your crust recipe was SO good, too). He was adamant about me making sure I saved the recipe.
I did add celery to the carrots/onions –then some canned corn, green beans, peas (needed to use them up :)), thyme, basil and extra chicken broth seasoning at the end.
Thank you for sharing that wonderful feedback from your husband! I’m so glad you both loved this recipe!
I told my husband that I was going to make something really special for him and I did this recipe. After I told him that it was Natasha’s recipe he said: “Please, tell her that my life is not the same since I tried her chicken pot pie! I loved it” I also made the beet salad and the Easter dinner was a hit! Thank you for your recipes! I can always trust in them!
That’s so awesome to hear, Joyce. Thank you for sharing.
Absolutely the best! My son loved it. He ate the entire thing in less than a day! A keeper for sure.
That is the best when kids love what we moms make. That’s so great, Christie!
Absolutely the best! I made it for my son and let’s just say there weren’t ANY leftovers!
Best chicken pot pie I’ve ever had! I don’t usually rate recipes but this needs its recognition! It’s delicious! Super creamy and cozy! Was craving it again for days but unfortunately there was no leftovers it was that good!
Thank you so much for sharing, Sadie!
I made this for a friend and she talked about it for weeks!!
Delicious! I used store bought crusts but looking forward to trying your crusts on a weekend. Love the mushroom addition. So good!
I hope it becomes your new go-to recipe!
Oh my. So very good. The picky 100 year old grandpa had seconds.
Wow! That’s so great!
First time I tried chicken pot pie and it’s a definite winner! Delicious crust and simply perfect. My husband loved it!
That’s wonderful to hear, Georgia!
This pot pie is so good! I used store bought crusts and used leftover rotisserie chicken to speed things up. I also added some frozen corn along with the frozen peas. Will definitely keep as a family favorite. Everyone loved it.
Well I made this tonight for dinner. Kids were coming over and asked for CPP. I don’t really make it very often, so I thought I would look at a recipe. I used your pastry recipe as well. It’s a raving success! Thanks so much! There’s about a piece left for my husband tomorrow!
You’re so welcome! Happy to know that it was a huge success!
I have extra puff pastry. Could I substitute this in place of the pie crust?
Hi Linda! I haven’t tested that myself. I know the consistency is not the same as pie crust. Some of my readers have reported using puff pastry to top the pie. One of my readers reported using it as a base too. They seem to like the result. Let us know how it turns out for you.
I made this tonight along with your pie crust recipe. It was great. I followed both recipes exactly except I put celery and diced potato in my veggies. Will definitely make it again.
I’m so glad you enjoyed it, Tim!
This was amazing! I was able to make two pies with the filling. This is def going on my rotation of dinners!
I have a question about freezing. Do I bake it first then freeze?
Hi Cat, I’m so glad you loved it. You can freeze it before baking. See our “Can I freeze chicken pot pie?” recipe post. I hope this helps.
I have been on the hunt for a good pot pie. I’ve bought so many and decided to finally take time to make my own. I found this recipe and love the basics of it! I also never leave reviews but this recipe is so worth a 5 star review. Currently making my second pie in 3 weeks. The crust recipe is so easy (I’ve never made a pie crust until 3 weeks ago), I’m usually Intimidated by these kind of recipes.
That’s just awesome! Thank you for sharing your wonderful review, Jessica! I’m so glad you made this pot pie!