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 made this and everyone loved it. They said it was the best chicken pot pie ever! Its even good the next day!
I love this recipe! I assume if you are going to freeze the entire pot pie, you do not bake it first, correct? I want to clarify before I try to freeze it. Thanks.
Hi Denise, if you are freezing the whole pie, you can freeze before baking it. See the section in the post titled: “Can I freeze chicken pot pie?” for instructions on how to freeze, thaw and bake.
Hi Natasha,
I really love this Chicken Pot Pie recipe!!!!
You’re gonna laugh at me, but I had a cold the later part of June this year and they say to eat chicken soup, but I ate the chicken pot pie without the crust and ate it in a bowl just like soup and you know what? I felt better in a couple of days, Thanks to the chicken pot pie recipe. I think this works just as good as the soup would have:)
Thanks Once Again for the Fabulous Recipes Lots of Love (LOL)
That’s great to hear, Melinda! Thank you for sharing!
Can I make this in a round 8.25” pan?
Thank you!
Hi Emily. I use a 9” deep pie dish for this. I worry that the 8” would be too small. You’ll end up with leftover.
Thank you for sharing this recipe. I made the chicken pot pie at my son’s special request and it was delicious!
So glad you love it!
Easy to make and full of flavor. I addad a little fresh tyme to brighten the flavor.
I keep going back to this recipe. The filling holds together so we’ll in the crust. No fear of a runny filling. Love it!
I’m so glad you enjoyed it! Thank you for the wonderful review, Jordan!
Can I add white wine?
When and how much?
Hi Nannette! I haven’t tested that, but I think so. Let us know if you experiment.
This is a whole family favorite. I have to make 2 at a time. We used to buy frozen pot pies for dinner about once a month or so and now they won’t eat those LOL! It is such an easy recipe. We love it! Thank you!
You are correct, this is simply the best chicken pot pie. This was my first time making one and it is now one of my favs!
I’m so happy to hear that. Thank you for the feedback.
I am definitely making this. What is the depth of the pie pan that you use? Thank you.
Hi Rachel! I linked my deep pie dish, dimensions are 9″D x 9″W x 2.56″H. I hope you love the recipe!
Yummy. Really like the way the crust turned out. Instead of mushrooms, I used frozen mixed vegetables and I didn’t use garlic. Still tasted really good! This is a recipe worth keeping!
I’m so happy you enjoyed that. Thank you for sharing that with us, Angela!
I make this a lot! I make homemade sourdough biscuits every single time when I make this and my family devours this meal. Even my toddler that’s super picky!
That’s just awesome! Thank you for sharing your wonderful review, Sarah! That is the best when the family, even the kids love what we moms make.
Simply DELICIOUS!!! I made this exactly like the recipe. First time making my own chicken stock and crust. Holds beautifully together when cutting. My husband LOVED it. Thank you Natasha. I have your book and am enjoying countless recipes.
Question: My crust had a soggy bottom. What did I do wrong??
Hi Cristie! I’m so glad you’re loving the recipes. This crust always turns out great. I’ve never had any issues with the bottom being soggy. Did it need a few more minutes in the oven? It could also be the type of pan used and the material it’s made of, this can affect how it bakes. I would ensure your oven is heating correctly. I like to use an Internal oven thermometer (Amazon affiliate link) to check. You can also try using a pizza stone underneath the pie while it bakes if it continues to be an issue. I hope that helps.
This has become my husband’s favorite recipe, and I make it weekly! I will admit I use Pillsbury pie crust, and leave out the mushrooms (he doesn’t like them), but otherwise follow the recipe as written. It is delicious!
You do exactly the same as I do! I tried my own pie crust once- but Pillsbury is way better at that than I am! 😂.
Can I make the filling in the crockpot instead?
I have not tested that to advise.
Great recipe! I make some modifications based on personal preference. We omit mushrooms and add celery, 2 stalks chopped. We also add a teaspoon of fresh thyme. Everyone in the family, especially my husband and son really enjoy this chicken pot pie.
Love this recipe it’s a big hit in our house. I used bone broth for some extra protein and added thyme and some ginger just for a little more depth of flavor
Love this recipe!!!!!! Can this wonderful recipe be made early in the day and stored in the refrigerator? I don’t want the bottom crust to become soggy.
Hi Paige. Yes, this pie reheats great without getting soggy. Just let it cool before refrigerating. You can also refrigerate it assembled (not baked) and then bake it when you’re ready.
Do you bake it first before you freeze? I didn’t and it isn’t cooked yet still at an hour and a half in the oven
HI Christine, if you are freezing the whole pie, you can freeze before baking it. See the section in the post titled: “Can I freeze chicken pot pie?” for instructions on how to freeze, thaw and bake.
This pot pie is the best I have ever eaten. There are 3 people in our family, and this is gone the day.
That’s so great! It sounds like you have a new favorite!