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
Hello Natasha,
I am planning on making this in the afternoon and taking it to a friends house for dinner that night. I am wondering if I should go ahead and cook it or just assemble it and cook it at their house. I am worried about the bottom crust getting soggy. Three hours between.
Hi John! To help prevent a soggy crust, cool the filling completely before assembling it. If you’re keeping the pie cold (refrigerated whole time) this helps keep the crust from getting soggy. Alternatively you can do a quick egg wash on the crust, let it dry for a few minutes before adding the filling.
Looking forward to making this based on the great reviews! For the herb variations, how much thyme and/or oregano should be added?
Hi Becky! I would say 1-4-1/2tsp of each is sufficient. I hope you love the recipe!
Hello!
I want to make the pie and freeze it to then give it as a gift to someone. I wanted clarification on the freezing method, do I bake it and then freeze it or do I just prep it and then they can bake it for about an hour?
Hi Keida! You can do it either way. Assemble and freeze it or bake it cool it and then freeze it. I provided instructions for both methods above. If you’re freezing prior to baking, go ahead and bake it directly from frozen it will just take longer to bake through.
I’ve made this many times. Can it be frozen?
Hi Christine, you sure can! Please see the Make-Ahead notes on the recipe.
Hi Natasha
I am making this today, but adding diced potatoes, do you think I need to add more broth or no?
Hi Janette! Several of my viewers have reported using diced potatoes in this without making any other changes. I would cut them no larger than 1/2” to ensure they cook through.
Hi Natasha,
The chicken pot pie was very delicious except the next time I make it, I’ll only add 1 tsp of salt. We found it a bit salty but we still enjoyed it. It’s still 5 stars. When I do make it another time I’ll use pie crust…just to compare. I’ll also be making apple crisp. It’s the best apple crisp ever! Thanks for your quick reply to my question
Hi Natasha,
The chicken pot pie was very good except when I make it next time, I’ll only use 1 tsp of salt. We found it a touch salty but it was still very delicious! Still 5 stars. This time I’ve used puff pastry which was very good but I’ll use pie crust next time…just to compare. Also I’ll be making your apple crisp this weekend. It is the best recipe. Thanks for your quick reply to my question
Hi I just finished cutting up the rotisserie chicken. I’m ready to start but I’m wondering, has anyone used puff pastry instead of pie crust? I appreciate any feedback. Thanks
Hi Nicole, Puff pastry is usually used only as a top crust because it gets soggy when used on the bottom. You can make the filling and refrigerate it in your pie pan, but waiting to add the puff pastry on top prior to baking is best. If you add it on too early it can absorb moisture and not puff up well when baking.
Hi, how would you recommend I cook raw chicken thighs for this ?
Hi Liliya! You can cook them in a pan on your stove top, but really any method should be fine.
This is the best and only pot pie recipe I use. It is my family’s favorite way to use up leftover chicken.
What size pie dish? Like depth! Mine don’t look deep enough?
Hi Jenny! It’s a 9” deep pie dish.
Can I make this pie the day before and bring to someone’s house the next day to bake?
Hi Amy, Yes, you can prepare it and refrigerate to bake later in the day. You’ll just need to watch it in the oven, it will take a few more minutes to bake since it will be cold.
I’ve made this so many times that it’s become a family staple in my home. I’d love to make it today but do not have heavy cream. Is there a substitute you recommend?
Hi Krysten, we found heavy cream to be the best option, but if you’re using a lighter cream, the sauce won’t get as thick. You might try adding a bit more flour to help so it’s not runny. Here is feedback from one of my readers, “ The only change I had to make was using half and half instead of heavy cream. At first when I cut into it I was afraid it was too runny, but after it cooled just a bit it thickened up. I honestly wouldn’t have wanted it any thicker because I like the gravy.”
Hi 😊 I have made this once b4 and it turned out so wonderful! I made it with store bought crusts.
I am now making it again! I have the filling done, and ready to be put into the crusts, but, I have thrown away 5 pie crusts so far 😭 4 regular traditional 9″ crusts, and 1 deep dish 9″. For the life of me I cannot get them to fit my deep dish pie dishes. This saddens me so much, as the first time it was so perfect and my family loved it. So I guess I will just put it over biscuits 😢
Oh no! So sorry to hear that, Shirley! I hope you’ll our homemade Pie Crust Recipe a try.
I have made this several times; it’s always great! I usually use Costco broasted chicken, which makes the recipe so easy. The last time I made it, I assembled it into 2-7″ springform pans, then I baked them and froze one, eating the other! The frozen one I took camping, and I heated it up in my oven; it was wonderful. Oh, I took it out of the pan after freezing and wrapped it in foil, then warmed it in the foil in a pie pan. EXCELLENT!
Could I use cream of chicken soup instead of the flour, cream, and chicken stock? Has anyone tried this? Thanks!
Hi Chantel! Here is what one of my viewers said: “I used 12 ounces of mixed veggies instead of carrots and peas and replaced a 1/2 cup of chicken stock with a can of condensed cream of mushroom soup. It was creamy, smooth, and amazing. I fed five people and there were no leftovers.”
Hope that helps.
This recipe is absolutely delicious! We love it!
I used shredded rotisserie chicken and the broth was from boiling the rotisserie chicken. I sautéed a can of drained cooked cut-up carrots with the onions and garlic (omitted the mushrooms) and added 3/4 c. of frozen corn (and 3/4 c. of the frozen peas). This was soooo good. Just the right amount of everything.
That’s wonderful! I’m so glad that worked out well and I bet that fresh boiled chicken broth made it that much better.
This chicken pot pie is DELICIOUS!!! I used your homemade pie crust which made it even better😋
Thank you for your awesome review, Brenda!
Hi Natasha! I’m making this with biscuits today. I’ll make the biscuits separately and the chicken mixture separate. Do I still need to bake the chicken mixture if I’m not putting it into a pie?
Hi Anna, you can make it on the filling on the stove if you prefer not to bake it all together.