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.

Chicken Pot Pie Video

Chicken Pot Pie Recipe

This Chicken Pot Pie is such a family favorite that I included it in my Cookbook. It also inspired my 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 pie is one of my favorite ways to use leftover chicken or turkey, especially after the holidays. To make Turkey Pot Pie, simply replace the chicken with an equal amount of cooked shredded turkey.

Ingredients for Chicken Pot Pie

Chicken pot pie is a complete meal with tender chicken, vegetables, creamy gravy and a flaky double crust. Here’s what you’ll need:

Pie Crust – You’ll need two pie disks for the top and bottom. While we prefer homemade, store-bought pie crust works (be sure to thaw according to package instructions).
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 and Variations

You can customize your chicken pot pie with your favorite vegetables and flavors. Simply chop your veggies into bite-sized pieces and add them to the filling.

Vegetables – green beans, celery, corn, broccoli, or cooked chopped potatoes.
Herbs – Thyme, oregano, chives
Meat – Leftover roast turkey or baked ham are great options, especially after the holidays.

The Best Crust for Chicken Pot Pie

In a pinch, you can use a store-bought double pie crust for this recipe, but I highly recommend my all-butter Pie Crust Recipe 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.

My 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, like my Apple Pie, juicy Cherry Pie, or 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, sautee onions and carrots in butter until soft. Add mushrooms and garlic, and sauté another 5 minutes.
Prepare Gravy – Add the flour and stir constantly for 2 minutes. Add stock and cream and whisk for 1 minute or until it thickens into a thick gravy consistency. Season with salt and pepper to taste.
Finish the Filling – Stir in chicken, frozen peas, and parsley then remove from heat.
Prepare Bottom Crust: Roll one chilled pie crust disk into a 12-inch circle and transfer it into a deep 9-inch pie dish. Pour the filling over the crust.
Cover and Seal – Roll the second pie disk into a 10-inch circle, place it over the pie, folding excess dough under the bottom crust. Crimp the edges together and cut 5 small slits in the top crust vent. 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. The center of the pie should reach 165°F on a thermometer. 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 and Storage

Chicken pot pie is a great make-ahead meal, and leftovers reheat well. For the best results, freeze the pie before baking.

Make Ahead: Prepare the filling up to 1 day ahead, let it cool completely, then cover and refrigerate. Pie dough can be refrigerated for up to 3 days. Assemble the pie when you’re ready to bake.
To Refrigerate: Cover leftover baked and cooled pot pie and refrigerate for up to 4 days.
To Freeze: Assemble the pie with completely cooled filling, but don’t add egg wash. Wrap tightly and freeze for up to 2 months. If you plan to bake directly from frozen, use a metal or disposable pie pan rather than glass.
To Bake from Frozen: Do not thaw. Brush with egg wash, cover loosely with foil and bake at 425˚F for 30 minutes. Remove foil and bake another 30-40 minutes or until the crust is golden brown, filling is hot and bubbling and reaches 165˚F on a thermometer.
To Reheat: Cover refrigerated baked pot pie with foil and reheat at 350°F for about 20-30 minutes, or until the filling is heated through. Microwave individual slices for 30-60 seconds at a time until hot.

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.

Isha Joe

Chicken Pot Pie

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.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 579

Ingredients Method Notes

Ingredients

1 homemade pie crust (2 disks)
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

Method

Saute Vegetables: 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.
Prepare Gravy: 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.
Finish the Filling: 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.
Prepare the Crust: 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.
Cover and Seal: 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

Shredded Chicken: You can use Baked Chicken Breast, or use leftover shredded rotisserie chicken (light or dark meat), or cook and shred 2 large chicken breasts to get 4 cups of shredded chicken.

Instead of a pie plate, you can also use a 9″ diameter cast iron skillet, or even a 9″ round cake pan or springform pan.

Shortcuts: You can substitute leftover roast turkey or baked ham for the chicken. Store-bought pie crust works well, or use puff pastry for the top crust only.

Make-Ahead and Storage: The filling can be made 1 day ahead and refrigerated once completely cooled. Cover and refrigerate leftover baked pot pie for up to 4 days.

To Freeze: Assemble with cooled filling, without egg wash, and freeze tightly wrapped for up to 2 months. Use a metal or disposable aluminum pan if baking directly from frozen.
To Bake from Frozen: Brush with egg wash, cover loosely with foil, and bake at 425˚F for 30 minutes. Uncover and bake another 30-40 min, until golden brown and bubbling, and the center reaches 165˚F on a thermometer.
To Reheat: Cover and bake at 350˚F for 20-30 min. Microwave individual slices in 30-60 second intervals until hot.