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
Best pot pie! I used potatoes instead of mushrooms
This is by far the BEST Pot Pie I’ve ever made. Love your Homemade Pie Crust recipe. My husband loves it!!! Use a roasted chicken from Walmart. I add 1 can Cream of Mushroom w/roasted garlic & Chicken flavored ‘Better to Bouillon’ to mixture w/omitting thesalt.
Absolutely delicious. The flavors were amazing and the double pie crusts added something extra to the dish.
Hi Natasha,
I LOVE your recipes and am considered to be a very good cook. (I’ve been told repeatedly that I should open a restaurant).
You stated that leftover ham could be used instead. What would be the recipe for the filling? Would it be the same… just substitute ham for the chicken? Spices the same?
Thank you for the compliment! Yes, you can use leftover baked ham (just like you would turkey or chicken) and keep the rest of the recipe the same.
This is absolutely the best Chicken Pot Pie ever! I have followed Natasha’s videos for a while and just recently bought her cookbook. I live on an island where we are limited as to ingredients. Nothing fancy like puff pastry, filio dough, frozen vegetables, Crescent rolls in a pop can, etc. and many fresh herbs, spinach, etc. The cookbook she created meets my needs beautifully. I can make additions and/or substitutions and always get a great meal. Her Honey Roasted Pecans are one of the best. Thank you for helping those Ex-Pats of us who live in the Caribbean on remote islands for giving us an escape to wonderful meals.
Hello Sharon! Great to hear from you and thank you for sharing that with us. I’m happy that you’re enjoying my cookbook and recipes!
This has been my only pot pie recipe for a few years now. I share it and try to make it for every guest. I even made it every time our church needed someone to bring a meal to a family in need. I loved making it for postpartum mamas too! You can sneak in organ meat pretty easily in this recipe which is nice for that postpartum recovery. Thank you for creating this pot pie! My husband, 4 year old and I eat the whole thing within 24 hours! Cannot get enough of it! Just doubled it for the first time ever and it was so easy to double! Eating one tonight and bringing the other to a new mama tomorrow!
I’m so happy to hear you found a favorite on my blog, Ellory! Thank you for sharing your feedback with me.
This recipe was so so good!! My husband and I loved it. We will be adding this recipe to our rotation. Thanks for the easy instructions.
I’m so happy to hear you found a new favorite on my blog, Arielle! That’s so great!
First time making a pot pie and this recipe was fantastic! Easy to follow and delicious!
This recipe was fantastic! I tweaked it a bit for our preferences. I used different veggies. I used a frozen veggie blend of peas, carrots, corn, and green beans. I cheated and also used frozen diced onions. Additionally, I diced two potatoes, boiled them and threw them in the mix (to remind me of the Swanson pot pies I grew up eating). I cheated again and used pre-made dough pie crusts and rotisserie chicken. And lastly, I added 1/4-1/2 tsp of Thyme.
Hubby loved it. I made it a second time when the nephew spent the weekend and he said I should have made it for Christmas. That’s a huge compliment. Thanks so much. This is a keeper!
I’ve made this several times and it takes me about an hour and a half to prep – I don’t know who can get this together in 20 minutes – but it is a family favorite and well worth the time on those occasions that are special enough to spend the afternoon cooking but that really warrant good comfort food. I use the NYT pie crust recipe by Melissa Clark.
I just made the pot pie to be served for New Years Eve. Which is better? Cover and refrigerate until Thursday and bake according to directions, or bake now and refrigerate
until Thursday and just reheat? I’m so proud of how good it looks and tastes. Thank you.
Hello! You can check the Make-Ahead notes in the recipe. Your best option is to cover and refrigerate unbaked, then bake fresh on Thursday.
I’ve made this several times and we love it. Has anyone ever put it together the night before and then cooked it the next day for lunch?
Hi Tammy! 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 will be cooking two pot pies in oven on same rack at the same time. Do I need to add more cooking time on? They are unbaked frozen pies.
Hi Jeanne! If the pies are the same size, you don’t need to bake them longer just because there are two. But they will take a little longer since they are frozen.
Perfect meal during the winter! I love the recipe as written but this time I subbed out the peas for green beans and added a 1/3 cup of shredded Parmesan. A Costco rotisserie chicken and store bought pie crust sped up the prep for the busy week before Christmas too. Happy Holidays!
That sounds wonderful, Renee! Merry Christmas and have a blessed new year!
We’ve made this recipe numerous times but? how do we freeze for later
Hi Sharon, see this note in the recipe, I hope its helpful. 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).
We all LOVED this meal! My husband even said we need to make this again soon. It was so easy to make. I used store bought pie dough. I also added Mrs dash’s chicken seasoning and corn. I used about 2-2.5 cups of shredded chicken and omitted the mushrooms. The crust was perfect. The filling was a perfect consistency.
Thanks for sharing that with us! Glad to hear that it was a huge hit!
I would love if the recipe called for a few more spices and herbs. I ended up adding some rosemary, sage, and cumin along with extra salt and pepper, but overall I really did enjoy the texture and flavor of this recipe
Thank you for sharing and feel free to add more spices according to your personal preference.
I add poultry seasoning to mine, and less chicken. It comes out great!
I’ve made this chicken pot pie several times and it’s always so delicious! If I want to make it for non-meat eaters, can I substitute chick peas for the chicken. Thanks, Natasha.
I imagine that will work! Let us know how it goes if you try that version soon.
I made this with gluten free flour but didn’t have a pie crust so added gluten free gnocchi and a bit more chicken stock. It it wonderful and family loved it!!! Thank you for all of your wonderful recipes!
Thank you for sharing, Teresa! Great to hear that your family enjoyed the Chicken Pot Pie!
I made this last year for Christmas and the family requested again for this year. It was delicious. I made two, a chicken and a ham since I left over ham in the freezer from Thanksgiving. The ham was amazing.
Can I make the filling and refrigerate until next day to fill crusts?
Also, I would like to make ahead so what do you suggest for freezing and thawing?
I’m glad you and your family enjoyed this recipe! You sure can! Please see the Make-Ahead notes on the recipe for more tips.