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
Hi Natasha! I made this for New Year’s Eve dinner and my family could not get enough!!! Such a rich flavor:-) and absolutely the BEST all-butter pie crust ever!!! I’m looking forward to making your salmon patties tonight! Thank you very much for sharing your recipes! Many blessings to you and your family this new year!!!
That’s just awesome! Thank you for sharing your wonderful review! Happy New Year!
Made this last night for family dinner(11). Economical and easy. 2 pies, all enjoyed, not much was there for leftovers. Thanks!
You’re welcome, Rich! I’m glad the family enjoyed this!
After 30 years of my husband cooking ~ and he IS an excellent self-taught chef ~ I finally get to cook for him. (Ain’t retirement grand?!) This will be my first attempt to tap into my inner domestic goddess. I used to good ~ back in the dark ages. Time to wake up those culinary skills.
I know you say it’s easy, but I can burn water. I’m looking forward to trying this and many other of your recipes. You will be my Julia Child! Thanks so much.
I hope you love this recipe, Joanie!!
Hi Natasha! I love your blog! I made the chicken pot pie and your crust for the first time, and we loved it!! I have tried many of your recipes and they have been a hit! Keep them coming!! Happy New Year to you and your family!!
Thank you so much for sharing that with me. I’m happy you enjoyed this recipe.
What is a good Dutch oven to purchase? You were going to say what you have.
Hi JoAnn, you can find our favorite kitchen tools in our Blog Shop HERE and in our Amazon Affiliate Shop HERE. We also have a dutch oven listed in step one HERE: “In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.” I hope this helps!
Hi Natasha, am I mistaken? I thought I watched this video where you used mayonnaise. You said not to omit it because it helped bind the ingredients.
Hi Mary Jane, I don’t have mayonnaise in this recipe – I wonder if you had watched a different one?
Hi Natasha. I absolutely love all of your recipes and videos. Your blog is one of the main reason I got interested in cooking. They simple and easy to follow for a beginner like me. Most importantly, they’re always delicious.
I made this recipe using your homemade crust with your mashed potatoes recipe on Christmas Day and it was really delicious! The crust was flaky and buttery and it goes really well with the creamy chicken pie. My whole family enjoyed it very much. Thank you for sharing this great recipe!
I’m so inspired by reading your review, Cheryl. Thank you for sharing that with me! Happy New Year!
Hi
Will it work with white raw/cookedfish?
Thanks
Hi Nitsa, I haven’t tried this recipe with fish to advise.
Hi Natasha, love your videos! Our family isn’t big on mushrooms. What other veggies can I substitute in place of them?
Thanks!
PS, your baklava was a hit at Christmas!
Thank you, Cheri. I haven’t tried other substitute but I saw others share that they used potatoes and liked it too.
Hi Natasha, the chicken pot pie was a big hit in my home. So delicious. Your instructions are the best! Thank you. It was my first time making homemade crust. DELICIOUS. Have to admit was a bit nervous, but success. Have made several of your recipes and right on point- your measurements, advice and videos gives me confidence. Love you!
Thank you so much for sharing that with me, JoMarie. I’m so happy to hear you’re enjoying our recipes!
I agree Jo Marie! I love your videos Natasha. I have learned a lot and I so appreciate you. Happy cooking!
Thank you for that wonderful compliment, Dorene! I’m so glad our videos are helpful.
If there were more than 5 stars to give this chicken pot pie a higher rating, I would!
Simply the BEST!
And the pie crust is to die for!
That’s so great! It sounds like you have a new favorite!
What rack do you place the pie? I have problems with bottom crust getting done
Hi Ruthann, we like to keep it in the middle of the oven.
Where is the link for the food scrapper? The place you posted it making us sign up and register.
Hi Gretchen, you can see the kitchen tools that I use here in my Amazon Affiliate Shop.
If I leave the mushrooms out will it make that much difference? Not a fan of mushrooms.
HI Debbie, you might replace it with more of the other veggies.
Loved the filling I made this into individual pot pies and froze them my crust stuck to the bottom of the tin pans and was soggy please any advise
Hi Laila, cooking one from fresh would always give you the best results. Also, make sure to bake from frozen without thawing which will help.
Where’s the link to the food scraper?
Hi Gretchen, you can find the food scraper HERE.
Was THEE BEST recipe ever abs my whole family absolutely loved it! The rotisserie chicken was awesome to use. Great flavor. Thank you!
That’s just awesome! Thank you for sharing your wonderful review!
I made this a couple weeks ago using vegetarian “chicken”, and it was delicious!
I’d like to make it again, but hoping to make all the components ahead of time and assembling and baking either later in the day or the following day… any advice??
Hi Tara, I’m glad you liked it. Yes, you may make this 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!
My family loved this recipe. I made it with leftover turkey I had in the freezer from Thanksgiving. Thank you for a great tasting recipe. It’s a keeper!
I’m so glad you enjoyed it! Thank you for the wonderful review!
I made this tonight exactly as your recipe. Oh my goodness…All your recipes are amazing but, this might be a family favorite. It is so good!!!
So nice to know that this is going to be one of your favorites. Thanks for your great feedback!