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
Our favorite chicken pot pie recipe? We double the recipe every time we make it so we can bring one to a new mother at our church! Would the recipe change at all for using almond flour or other substitute instead of regular flour for a gluten free family?
Thanks for sharing that, Cecilia! I haven’t experimented on this recipe using gluten free flour to advise. If you do an experiment, we’d love to know how it goes!
Pioneer woman used to be my go to when I needed a recipe- now my go to is you!! Thank you for sharing your talent!!!!
I have made this many times, even substituted ground beef and beef broth for chicken and chicken stock—it is always a hit!
I’m so happy this was a hit, Susanne! Thank you so much for sharing that with me.
This is the most incredible, delicious pot pie I have ever tasted. Wondering if I can use frozen heavy cream I have in freezer. Will it change the taste?
Hi Linda, you can thaw it first if it’s frozen.
Hi can you freeze this pie, I’ve made this but didn’t freeze
Yes you can freeze it. I have given some tips in the recipe in this section “Can I freeze chicken pot pie?” you can check again.
My husband and I love your pot pie. My husband didn’t like pot pies until he tasted this one and he even eats it for breakfast. My problem is I had one that was not cooked but it was frozen, so I cooked it exactly like the recipe.and it did not come out right. One part of the pie cooked faster than the other side even when it was right in the centre. Is there another way to bake from frozen. Thank you
Hi Denise, is it possible one side of the oven runs hotter? You may need to rotate the pie mid baking to ensure it bakes evenly. I wish I cold be more helpful.
THE finest Chicken Pot Pie recipe in the UNIVERSE!!! BAR NONE. The end.
I am scheduled for a C-section next Friday the 24th and this is our families fave pot pie recipe. It’s the one make ahead freezer meal my husband has requested haha so, how would I go about that? Should I just prep them like normal and then instead of baking, freeze them and then whenever we are ready, thaw in the fridge overnight before baking? TIA!!
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.
Made this and looooove the mushrooms in the recipe!!! My boyfriend loved it too
That’s great, Hallah! So glad it was enjoyed.
Made this last night for supper for my Dad. Even made your recipe for crust. It was fantastic! Dad said it was the best tasting chicken pot pie he’s ever had and the crust was perfection. I have never been able to make a great crust until now! I have made some of your other recipes, and just wanted to say thank you for sharing your passion with us. It is a blessing to be able to share good food and come around the table with those I love.
That’s wonderful to hear Angelique! I’m so glad it was a hit. Thank you so much for sharing.
Used to buy Costco pot pies but were too big. This recipe is just the perfect size and 100 times better than Costco. WELL DONE!!!! BTW: We haven’t had a bad recipe of yours yet!
I’m so happy to hear that, Dave!
Made this for the first time (a week and a half ago!), per pie crust recipe and all. It was a total crowd pleaser, even picky 12 yr old. Absolutely DELISH!! Made it again tonight to take to my mom’s for dinner tomorrow. I cheated w the pie crust (sports practice until8:30) I just didnt have time. My question…it will be fully cooked, allowed to cool down then into the fridge for tomorrow. Is there a preferred way of reheating? If so, how and for how long? Help!
Hi Jess! I’m glad it was a hit! Chicken pot pie reheats well. You can either reheat it in the microwave, or cover it will foil and reheat it in the oven at 350 for about 25-30mins until it’s warmed through.
My family loves this recipe, my only change is I use chicken broth instead of water for crust.
I’m so glad it’s being enjoyed, Linda!
This was hands down the most delicious and gorgeous chicken pot pie that I have EVER had! I did add a stalk of celery and 2 tsp of fresh thyme. Other than that, the filling was made per the recipe. I love all of your recipes! I even bought your cookbook! I really appreciate all that you do! You rock! Oh, and I purchased the pie dish you suggested for this recipe. I love that, too! 😀
Thank you so much, Amber!
This was absolutely delicious! So easy to make too! Savory, rich and loaded with flavor!
This recipe is so good. I Love it and so does my family. Thank you.
I have been asked to make 2 Chicken Pot Pies for the swim team’s pot luck dinner! (We won Michigan State Swim Meet!!!)
Your recipe is the best one I’ve found yet. (I LOVE mushrooms lol) so it was chosen for this event! I will definitely let you know how it turns out!
Delicious! My husband said it was the best Chicken Pot Pie he’s ever had. My crust didn’t turn out as pretty as yours for my first try (more of a rustic look 😂), but I’m confident my next attempt will be better. Thank you!
I didn’t know what to make for supper. Luckily, my son and his wife gifted me with your signed book, so I opted for the chicken pot pie. I did cook and shred my own chicken breasts, but I had all the other ingredients. It was pretty easy to follow and I am very proud of how it turned out. Thank you Natasha.
That’s wonderful, Lenore! Thank you for sharing.
I added a few things like celery and potatoes. 🤷🏽♀️ I also used half and half bc that’s what I had on hand. Anyway it came out perfect and the kiddos loved it! Thanks for sharing!