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
Delicious! Used 1/2 and 1/2 and increased flour a little and added thyme. Made in a spring form pan. Came out great! Wish I could leave a picture of this beauty.
Thank you for sharing that with us! No worries, we appreciate this review already but if you want to share photos, you can share them on my Facebook page or group!
Absolutely loved this recipe!! Thank you so much for sharing!!! The pie crust was delicious and easy to make!!!!
I’m so glad you loved it, Debbie!
Excellent chicken pot pie. It was so easy to make. Love most of your recipes
Thank you, Donna!
This is a great recipe, but no to the mushrooms. I love mushrooms on pizza, on steak, or stuffed but I don’t think they belong in chicken pot pie.
I’m so glad you enjoyed it, Kaye!
Honestly- was the best chicken pot pie ever’ !!! The taste was delicious!!!!!!!
Love this pot pie.Everyone I’ve made it for loves it too!! I add whatever vegetables I have. I also have used half and half.
That’s just awesome! Thank you for sharing your wonderful review, Sue!
Fantastic! I ran out of cream, so used evaporated milk as a substitute- turned out great!
My favorite chicken pot pie recipe! Delicious!
Do you think this would work as an empanada? I like having smaller pieces that I can freeze & reheat for simplicity.
PS Bought your cookbook & love it!
Thank you so much! I’m so glad you enjoy this recipe. I’m not sure how it would work as an empanada. Some of my viewers have reported making mini pies with this recipe.
I tried this as a savory “hand pie” using puff pastry. Worked perfectly and now have several in my freezer for a quick reheat!
That’s great to know! Thank you for sharing.
This was amazing! I substituted vegan options for all the meat and dairy but made it exactly as your recipe says and it was GREAT! Totally transported me back to my childhood when my Dad would make pot pies! This recipe was fantastic 😍
I’m so glad to hear that, Dani!
What did you use in place of the dairy for yours? I am needing to make vegan/dairy free as well and contemplating what will work best in this as I am newer to cooking vegan/dairy free.
We loved this pot pie! So easy to make and delicious!will definitely add it to the roster.
That’s great to hear, Autumn!
Seriously, every recipe we have made from you has been top notch amazing!!! I thought I hated chicken pot pie until I tried this recipe. Perfection 🙂
Hi Martha! That makes me so happy to hear. Thank you for the wonderful feedback.
I love this recipe! Can I prepare the entire pie the night before, then bake it the next day?
Hi Tiffany! Yes- you can assemble it and refrigerate it, then bake it the next day. You can also freeze it and bake it from a frozen state. You’ll just need to add a little more time since it will be cold or frozen.
Love all your recipes, they always turn delicious!. ♥️Thanks for inspiring women, than despite a 10 hour day, you motivate us to make a great dinner! 😊
I learned something. My spouse asked for potatoes too. I remembered my mother added them as well. The recipe is delicious as is but the mom factor was included. Then I looked at recipes from before 1950 and most included potatoes. Why? I think it was to stretch the recipe to feed a big family in maybe harder times… like our moms did it because their moms were cooking in the thirties. Just a guess but the recipe is perfect as is too!
This, the 3rd time I’ve made this for the FAM, and they rave about it, and have it for left-overs! Kids eating left-over is huge, as they tend to stick up their nose at that thought.
I added a Caesar Salad, which was a perfect side.
Thank you for sharing this great recipe!
That IS a big deal! I’m so glad this was a hit with your family!
I tried your meatloaf last week and everyone loved it and asked for the recipe. This week I plan to make your chicken pot pie. I am taking to someone’s house but we won’t eat until 2 hrs after we get together. May I prepare ahead but bake on site?
Hi Siti, that will work. 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.
This is such a solid, delicious recipe. The consistency of the creamy chicken was perfect and the crust was amazing. I would recommend using chicken thighs instead of breast because in my opinion it yields such better flavor. A winner!
That’s just awesome! Thank you for sharing your wonderful review, Maria!
So good! First try making pie crust and it was so easy! I did substitute tofu for the chicken since my daughter is vegetarian but it was still amazing. I’ll make the chicken version next time. Thanks so much Natasha…another great recipe!!
You’re so welcome! Sounds good, hope you can let us know how you liked this recipe with chicken too.
This recipe is so great that it has become. A weekly staple! I use light cream and find that the filling is less runny if you make it a day ahead, then slice cold and warm up individual slices in the microwave- the crust retains its texture and wonderful taste!
I’m so happy you found a favorite on my blog, Dawn! Thank you so much for sharing that with me.
This was my first homemade pot pie and it tasted great. My only issue was it was a bit runny. Any idea for a way to improve this?
Hi ViVi! I’m so glad you loved the recipe. Did you use “heavy whipping cream?” If you’re using a lighter cream (whipping cream, half and half,
or milk), the sauce won’t get as thick. You might try adding a bit more flour to help so it’s not runny but be sure to follow the instructions in step 3 and simmer down the sauce enough allowing time for it to thicken. I hope that helps.