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
Thanks for the recipe !! Super delicious . Pie crust was so flaky .
My first pie from scratch and it turned us worth all the effort 👍👍👍 merry Christmas and happy 2021 . Stay safe 🙏
Winnie from Hong Kong 😊
Hello Winnie, that is so nice to know. Thank you for sharing your comments with us, glad you loved this recipe!
I started with a home roasted chicken that was last night’s dinner for my daughter and me. Took all the meat off this morning and made my own stick with the carcass. Hubby home tonight and asked for chicken pot pie! LOL, if you making chicken pot pie you’re probably not counting calories, but I just couldn’t see having a double crust. I split your pie crust recipe and cut the filling in half as well. I added a little dry thyme and maybe a 1/2 tsp of dijon mustard to the filling. Otherwise I followed your instructions and only topped the casserole dish with the crust. Yum! Your instructions and videos are easy to follow and the results are amazing. Thank you, Natasha!
You’re so welcome, Antoinette. Thank you for your good comments, I’m glad that you enjoyed this recipe!
I am a Great Big Fan of your site, tried several recipes, At our work we are having virtual Holiday Special where we are sharing, recipes and great things we stumbled during Pandemic. I am sharing your site along with some of your Recipes. Most of all your recipes are simple, ingredients I understand, plain and simple. This year Lock down Christmas Dinner will Feature most of your recipes. I Love your workspace and simple utensils you are using, these on my Christmas wish list. Most of all I enjoy your passion and humor while demonstrating.
That’s just awesome! I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment! Thank you for sharing the link to our site!
What’s your most popular week/work night recipes easy and quick?
Hi Katherine, there are so many. I suggest researching our 30-minute meal category. Also our instant pot recipes are a good bet, and also things like Fried Rice (we have chicken and shrimp).
Made this chicken pot pie and it did not disappoint. I used store bought crust and it came out great. Thanks for a great recipe!
You’re most welcome! I hope you can try our homemade pie crust too next time. It is also so good!
Love the chicken pot pie!! After removing from freezer for 30 min prior to baking do I brush egg on top of crust?
Hi Becky, yes, you can add the egg wash before baking.
Hi, I want to make this but in my country heavy cream is not available. Could i use cooking cream instead? or make my own heavy cream?
Hi Ann, I imagine that should work too. If you experiment on that, please share with us how it goes.
Hi! How many grams (or ounces!) of chicken breasts would you suggest?
Hi Albert! We have that listed in the printable recipe card. We recommend using a conversation chart or using our metric option on the printable recipe card.
It came out beautiful and delicious. Will definitely make it again.
I’m so glad you enjoyed it, Lilly!
The BEST Turkey Pot Pie n homemade crust!
OMG!
You ROCK Natasha!
That is so sweet of you. Thank you, Rose!
The pie was a big hit in my house and I have very picky eater. So good. I used 2 chicken breast that cooked in the crock pot. Everyone of your recipes are so delicious and so easy. THANK YOU!
That makes me happy, Theres. Thank you so much for your amazing feedback!
So easy and sooo delicious. Thank you for sharing your recipe. Definitely a keeper.
You’re most welcome, Josie. Thank you for the great feedback!
My whole family loves this recipe!! Recipe is exact and easy too follow although I did cook a frozen one according to directions and I didn’t like it as well it turned out watery instead of creamy and took much longer to reach 165 internal than direction said I highly recommend making it fresh!! Love you Natasha ❤️
I made this and the flavour is incredible, the crust perfect but the filing was a bit runt, help!
Hi Kerry, I would recommend letting it rest and cool to help the creamy center thicken up some more. Also, make sure to use the same measurements and stove-top cooking times in the recipe to ensure that creamy filling is nice and thick before putting it into the pie.
So, so good, love the flaky pie crust and the strong flavor of the filling.
By the way, I got one pound boneless chicken, cut it in small chuncks and browned it thoroughly first before continuing with the recipe as stated. Yum!
Thank you so much for sharing that with me Jenny, great idea! I’m so glad you enjoyed it!
so excited to try this!!! my crust is in the refrigerator right now (1st time making a crust). can I cook this in a cast iron skillet? I don’t have a deep 9″ pie pan.
thanks!!!
Hi Tricia, That may work, I would not preheat the cast iron pan or you won’t be able to get the bottom crust into it. I would brush or spray with oil and proceed as usual.
This was my first time making pot pie and it was amazing!! I doubled the recipe and made it in a large dish. Can’t wait to make this again! Thank you for this recipe.
Sounds awesome, Melissa. Thank you for your excellent comments and feedback!
Natasha what is the name of that kitchen tool you use? I can’t find it in the notes as you described. Please I just have to have one. Btw your recipes got me to love cooking. Thank you
Hello Brenda, you can see the kitchen tools that I use here in my Amazon affiliate shop.
I tried your recipe after watching your video and it was DIVINE!!! I am now subscribed to you so I can become a better cook!!! Thanks Natasha!!! I’m so excited!!
Yay, that is so awesome! Thank you for subscribing and I hope that you will love every recipe that you will try from me.
We currently have this pie baking in the oven. The filling tasted so good when I tried it out.
My 11 year old son is hooked on your videos and we’ve made many of your recipes together so far. They have all been amazing. It’s such a better obsession than his previous obsession with video games. Thank you!
Hi Taralyn, sounds wonderful! Hello to your son and thanks to you both for watching my videos.
Hi Natasha, made your pie crust yesterday and the chicken pot pie today, and it came out amazing. Both my wife and her sister said it was absolutely delicious. The crust was flaky on top and the bottom, and the filling was incredible. Love your bubbly personality, your videos are a pleasure to watch. Thanks so much!
Hello Woody, that makes me so happy! Thank you so much for sharing your good comments and feedback on this recipe. Appreciate it!