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.

Sliced chicken pot pie with chicken and veggie center

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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.

Chicken Pot Pie garnished with parsley

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.
Ingredients for chicken pot pie with chicken, mushrooms, carrot, onion

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.

Savory pie crust top for chicken pot 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 make Chicken pot pie photo tutorial

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.

Foil wrapped on Chicken pot pie acting as a pie shield for baking

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.
Baked Chicken Pot pie with a slice on a pie server

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:

Chicken pot pie, filled with chicken and vegetables, sliced and served on a plate with fork

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:

Chicken Pot Pie Recipe

4.99 from 1759 votes
Chicken Pot Pie Recipe in Pie pan
This homemade Chicken Pot Pie is homey, cozy and will warm you up. It has a homemade flaky pie crust and is loaded with juicy chicken in gravy and vegetables. If you've never tried a homemade savory pot pie, this will impress everyone.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Ingredients 

Servings: 8 servings
  • 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

*Use leftover shredded rotisserie chicken (light or dark meat), or cook and shred 2 large chicken breasts to get 4 cups of shredded chicken.

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

1serving Serving579kcal Calories38g Carbs26g Protein36g Fat15g Saturated Fat4g Polyunsaturated Fat14g Monounsaturated Fat0.3g Trans Fat112mg Cholesterol879mg Sodium511mg Potassium3g Fiber3g Sugar3384IU Vitamin A13mg Vitamin C57mg Calcium3mg Iron
Nutrition Facts
Chicken Pot Pie Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
579
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
14
g
Cholesterol
 
112
mg
37
%
Sodium
 
879
mg
38
%
Potassium
 
511
mg
15
%
Carbohydrates
 
38
g
13
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
26
g
52
%
Vitamin A
 
3384
IU
68
%
Vitamin C
 
13
mg
16
%
Calcium
 
57
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: chicken pot pie, pot pie, savory pie
Skill Level: Easy/Medium
Cost to Make: $
Calories: 579
Natasha's Kitchen Cookbook
4.99 from 1759 votes (1,092 ratings without comment)

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Recipe Rating




Comments

  • Barb Michener
    January 4, 2025

    Have made this recipe many times and it’s a big favorite! I’ve made a lot of your recipes and they are delicious and very easy to make!

    Reply

    • Natashas Kitchen
      January 4, 2025

      I’m so happy you enjoyed that. Thank you for sharing that with us, Barb!

      Reply

  • Jim Coleman
    January 4, 2025

    I tried your recipe and it turned out great. The only problem was there is on two of us and we eat senior size meals. So, I stuck with your recipe but I made them in 6 unit muffin pans. After they cool, I freeze the others for our next meal. My only problem is my kids and grandkids love these size of pies and I am now making 2 dozen at a time. I also make turkey and beef pies. I found a pot lid that is the right size for cutting each muffin size pie.

    Reply

    • Natasha
      January 4, 2025

      Hi Jim that is really smart! I love the idea of using muffin pans to make mini chicken pot pies!

      Reply

  • Lois
    January 4, 2025

    The Best! Can you make the filling earlier in the day and cover and refrigerate it, and then later in the day, fill the pie crust and bake it?

    Reply

    • NatashasKitchen.com
      January 4, 2025

      Hi Lois! Yes, that would be fine. You can also assemble it and bake later in the day.

      Reply

  • Kaylee
    January 3, 2025

    We love this recipe! If preparing this pie for the freezer- do you prepare the pie and freeze without baking it, or bake it and then freeze it? Thank you!

    Reply

    • NatashasKitchen.com
      January 3, 2025

      Hi Kaylee! You can bake it first or assemble and freeze it prior to baking. You’ll just need to add additional time to bake it since it will be frozen.

      Reply

  • Betina
    January 3, 2025

    My kids and I love this recipe! I want to take this over to my family’s tomorrow. Can I make the pie and refrigerate it for a couple hours before baking, or should it be cooked right away?

    Reply

    • Natashas Kitchen
      January 3, 2025

      Hi Betina, I have some tips on how you can make this ahead under the “Make-Ahead” section of the recipe post. I hope this helps.

      Reply

  • John P.
    January 2, 2025

    This is a great recipe. Made it for New Year’s Day. Followed the directions exactly and my family loved it!!! Thanks.

    Reply

    • NatashasKitchen.com
      January 2, 2025

      So happy to hear that, John!

      Reply

  • Susan
    December 31, 2024

    Delicious! I add a little garlic. Vegetables- onion, carrots, corn and frozen hash brown potatoes. I used Pillsbury crust and it was delicious!!

    Reply

  • Robin Lewis
    December 29, 2024

    I make these into one person size Mini Pot Pies . Turkey, Chicken and Beef then freeze them . With only two of us left at home a 9 inch is too big. This way I can take out as many as I need of whatever variety we want .

    Reply

    • Amber
      February 5, 2025

      This is my plan! How do you measure out the dough for mini ones or do you need to double the dough recipe?

      Reply

  • Jocelyn
    December 29, 2024

    This pie is so delicious! This is now my family’s favorite. Thanks for sharing your delicious recipes 😋

    Reply

  • Cecil
    December 27, 2024

    I have never had a bad recepie, My go to cook,Thanks for youre recepies

    Reply

    • NatashasKitchen.com
      December 27, 2024

      That’s wonderful to hear, Cecil! I’m so very happy you’re enjoying the recipes.

      Reply

  • Kathy
    December 26, 2024

    This recipe is amazing! I add celery and rosemary or thyme. I don’t add the mushrooms.

    Reply

  • Katriona
    December 25, 2024

    Made this for Christmas Eve dinner and what a hit! Love your recipes Natasha! Thanks for posting such yummy ones. Going to try your Borscht this weekend!

    Reply

  • Molly
    December 20, 2024

    People are always so impressed when I make this! My family doesn’t love mushrooms, so I just add in more carrots. And I also add in sage, rosemary and oregano spice and it makes it super flavorful!

    Reply

    • Natashas Kitchen
      December 20, 2024

      I’m so glad it was a hit, Molly!

      Reply

  • Sally V Irwin
    December 19, 2024

    have not tried this yet. could I replace the butter with olive oil?

    Reply

    • Natasha's Kitchen
      December 19, 2024

      You can use a more neutral-flavored olive oil (like light or refined olive oil) to keep the flavor subtle.

      Reply

  • KJ
    December 18, 2024

    I add in fresh chopped tarragon and it ups the complexity of this homey delicious dish.

    Reply

  • Renee Taylor
    December 14, 2024

    This recipe is a staple in our household, thank you so much for this!

    Sometimes if time is short, I’ll make “lazy pot pie” and roll out the pie crust on a baking pan and cut out circles (or festive shapes) with cookie cutters. Then egg wash, flake salt and pepper the pie crust “cookies” and bake them. I serve the pot pie filling in bowls with the “cookies” on top, and I NEVER have leftovers. 🙂

    Reply

    • Jessica
      December 22, 2024

      Ohh! I’m definitely taking this idea. Thanks Renee!

      Reply

  • Rachel Kent
    December 14, 2024

    I’ve made this many times. One of our favorites. Making it tomorrow for Sunday football!

    Reply

    • Natashas Kitchen
      December 14, 2024

      I’m so glad to hear you found a favorite on my blog, Rachel!

      Reply

  • Trisha
    December 13, 2024

    I have made this pot pie recipe three times in the last month and it is absolutely delicious and so easy

    Reply

    • Natashas Kitchen
      December 13, 2024

      I’m so happy you enjoyed that. Thank you for sharing that with us, Trisha!

      Reply

  • Lisa
    December 9, 2024

    I added diced potatoes and Costco cooked Turkey and it made 2 pies. Family loved it!

    Reply

    • Natashas Kitchen
      December 9, 2024

      That’s just awesome! Thank you for sharing your wonderful review, Lisa!

      Reply

  • Courtney Hamby
    December 8, 2024

    Amazing!! Added small diced potatoes and celery. It was delicious!!

    Reply

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