The Best Homemade Chicken Pot Pie Recipe I Ever Made
The Best HOMEMADE CHICKEN POT PIE RECIPE I Ever Made is a easy American recipe that serves 6. 450 calories per serving. Recipe by Natashas Kitchen on YouTube.
Prep: 45 min | Cook: 52 min | Total: 2 hrs 7 min
Cost: $13.84 total, $2.31 per serving
Ingredients
- 4 cups Rotisserie Chicken (shredded, bone‑free)
- 8 oz Mushrooms (brown or white, halved then thinly sliced)
- 1 medium Yellow Onion (diced)
- 2 medium Carrots (thinly sliced, about 1 cup)
- 3 large cloves Garlic (minced)
- 0.25 cup Fresh Parsley (finely chopped)
- 6 tablespoons Unsalted Butter (cut into pieces)
- 0.33 cup All-Purpose Flour (for roux)
- 2 cups Chicken Broth (low‑sodium preferred)
- 0.5 cup Heavy Whipping Cream (chilled)
- 2 teaspoons Salt (kosher or table)
- 0.25 teaspoon Black Pepper (freshly ground)
- 1 cup Frozen Peas (thawed)
- 2 pieces Pie Crust Disks (homemade or store‑bought, chilled; one 12‑inch, one 10‑inch)
- 1 Large Egg (beaten for egg wash)
- to taste Coarse Salt (for garnish)
Instructions
Shred Chicken
Using two forks or your hands, pull apart the rotisserie chicken into bite‑size pieces until you have about four cups of shredded meat.
Time: PT5M
Prepare Mushrooms
Halve the mushrooms, then thinly slice them so they have a flat surface for easy cutting.
Time: PT5M
Dice Onion
Dice one medium yellow onion into roughly one‑cup pieces.
Time: PT3M
Slice Carrots
Cut each carrot in half lengthwise for stability, then thinly slice to make about one cup of carrots.
Time: PT3M
Mince Garlic
Trim the ends of three large garlic cloves, smash them with the flat side of the knife to peel, then mince finely.
Time: PT2M
Chop Parsley
Finely chop a quarter‑cup of fresh parsley.
Time: PT2M
Sauté Onion and Carrots
Place the Dutch oven over medium‑high heat, melt six tablespoons of butter, then add the diced onion and sliced carrots. Cook, stirring occasionally, for about eight minutes until the vegetables are soft.
Time: PT8M
Temperature: medium‑high
Add Mushrooms and Garlic
Stir in the sliced mushrooms and minced garlic, sauté for another five minutes until the mushrooms are softened.
Time: PT5M
Temperature: medium‑high
Make the Roux
Sprinkle one‑third cup of all‑purpose flour over the vegetables and stir constantly for about two minutes until the flour turns a light golden color.
Time: PT2M
Temperature: medium‑high
Create the Gravy
Gradually whisk in two cups of chicken broth and a half‑cup of heavy whipping cream. Bring to a gentle simmer and cook for another one to two minutes until the mixture thickens to a gravy consistency.
Time: PT2M
Temperature: medium
Season and Add Protein
Stir in two teaspoons of salt, a quarter teaspoon of black pepper, the shredded chicken, one cup of frozen peas, and the remaining chopped parsley. Mix until everything is evenly combined.
Time: PT2M
Cool the Filling
Remove the pot from heat and let the filling cool slightly for about five minutes.
Time: PT5M
Roll Bottom Crust
Lightly flour a work surface, roll one chilled crust disk into a 12‑inch circle, and gently transfer it into a 9‑inch pie pan, allowing the dough to hang over the edges.
Time: PT5M
Add Filling
Pour the slightly cooled filling into the prepared crust, spreading it evenly.
Time: PT2M
Roll Top Crust and Seal
Flour the surface again, roll the second crust disk into a 10‑inch circle, lay it over the filling, tuck the overhang under the bottom crust, and crimp the edges by pinching with your fingers to create a fluted seal.
Time: PT5M
Cut Vent Slits
Using a sharp knife, cut five to six 2‑inch slits in the center of the top crust to allow steam to escape.
Time: PT2M
Egg Wash
Beat one large egg and brush the entire top crust, including the fluted edges, with the egg wash.
Time: PT2M
Garnish
Sprinkle a pinch of coarse salt and freshly cracked black pepper over the crust for extra flavor.
Time: PT1M
Bake the Pie
Place the pie on the middle rack of a preheated 425°F oven and bake for 30‑35 minutes, or until the top is golden brown. If the crust browns too quickly, cover the edges with a foil shield.
Time: PT35M
Temperature: 425°F
Rest Before Serving
Remove the pie from the oven and let it rest for 15 minutes before slicing to allow the filling to set.
Time: PT15M
Nutrition Facts
- Calories
- 450
- Protein
- 25g
- Carbohydrates
- 35g
- Fat
- 22g
- Fiber
- 3g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Dairy, Egg, Gluten
Ingredient Substitutions
- Instead of Rotisserie Chicken: cooked turkey, store‑bought cooked chicken breast
- Instead of Mushrooms: cremini mushrooms, button mushrooms
- Instead of Yellow Onion: white onion
- Instead of Carrots: parsnip, sweet potato
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Fresh Parsley: dried parsley (1 tbsp)
- Instead of Unsalted Butter: margarine
- Instead of All-Purpose Flour: gluten‑free flour
- Instead of Chicken Broth: vegetable broth
- Instead of Heavy Whipping Cream: half‑and‑half, milk + 1 tbsp butter
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
- Instead of Frozen Peas: fresh peas
- Instead of Pie Crust Disks: store‑bought pie crust
- Instead of Large Egg: milk wash (1 tbsp milk)
- Instead of Coarse Salt: flaky sea salt
Equipment Needed
- Dutch Oven or Large Pot (5.5‑quart)
- Chef's Knife
- Cutting Board
- Food Scraper
- Measuring Cups and Spoons
- Mixing Bowl
- Rolling Pin
- 9‑Inch Pie Pan
- Pastry Brush
- Aluminum Foil Sheet
- Oven
Critical Steps — Do Not Skip
- Shred Chicken
- Sauté Onion and Carrots
- Make the Roux
- Create the Gravy
- Roll Bottom Crust
- Roll Top Crust and Seal
- Bake the Pie
Chef Tips from the Video
- Use cold butter and keep the dough chilled; this creates the flaky layers.
- For extra flavor, add a splash of dry white wine to the gravy after the roux.
- Brush the crust with a mixture of egg and a tablespoon of milk for a richer shine.
Troubleshooting
Bottom crust is soggy
Make sure the filling is cooled before adding to the crust and bake the pie on a preheated baking sheet to promote bottom heat.
Filling is too watery
Simmer the gravy a little longer to reduce, or add an extra tablespoon of flour to the roux.
Crust browns too quickly
Cover the edges with a foil shield or aluminum pie shield after 20 minutes of baking.
Crust cracks when transferring
Keep the dough cold, flour the surface lightly, and use the rolling‑pin transfer method described.
Storage
Refrigerator: Cover tightly and store for up to 3‑4 days.
Freezer: Wrap the whole pie in foil and freezer‑safe bag; freeze up to 2 months. Thaw overnight in the fridge before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the filling a day ahead and refrigerate; reheat gently before assembling.
- Homemade crust can be made the night before and kept chilled.
- Assemble the pie, brush with egg wash, cover loosely with foil, and freeze; bake from frozen adding 10 minutes to baking time.
Frequently Asked Questions
What is the cultural significance and history of chicken pot pie in American cuisine?
Chicken pot pie is a classic comfort food in the United States, tracing its roots to British meat pies brought by early settlers. Over time it evolved into a hearty, home‑cooked dish that symbolizes family meals and cozy winter evenings.
What are the traditional regional variations of chicken pot pie in the United States?
In the Midwest, pot pies often feature a thicker, biscuit‑style crust, while Southern versions may include a flaky, buttery crust and add corn or okra. New England recipes sometimes incorporate cream‑based sauces similar to this version.
How is chicken pot pie traditionally served in American households?
It is typically served hot, sliced into generous wedges, and accompanied by a simple green salad or steamed vegetables. Leftovers are reheated in the oven or microwave and remain delicious for days.
What occasions or celebrations is chicken pot pie traditionally associated with in American culture?
Chicken pot pie is popular for family dinners, holiday gatherings, and potluck events because it can be made ahead and feeds a crowd. It’s also a go‑to comfort dish for cold weather and after‑school meals.
How does chicken pot pie fit into the broader American comfort‑food tradition?
It embodies the American comfort‑food ethos: simple, hearty, and adaptable. The creamy filling, buttery crust, and use of leftover chicken make it a resourceful, satisfying dish that reflects home‑cooking values.
What are the authentic traditional ingredients for chicken pot pie versus acceptable substitutes?
Traditional ingredients include rotisserie or roasted chicken, carrots, peas, onions, mushrooms, butter, flour, chicken broth, and heavy cream, all encased in an all‑butter pastry. Substitutes can be turkey for chicken, half‑and‑half for cream, or gluten‑free flour for the roux and crust.
What other American dishes pair well with chicken pot pie?
A crisp green salad with vinaigrette, roasted Brussels sprouts, or a simple apple crumble make excellent side dishes that balance the richness of the pot pie.
What makes this ultimate chicken pot pie special or unique in American cuisine?
Natasha’s version uses a buttery, all‑butter homemade crust that stays flaky, a mushroom‑enhanced gravy for depth, and a quick method that leverages rotisserie chicken for maximum flavor with minimal effort.
What are the most common mistakes to avoid when making ultimate chicken pot pie?
Common errors include overcooking the vegetables before adding the broth, not allowing the filling to cool before assembling (which makes the bottom crust soggy), and under‑browning the crust because the oven temperature is too low or the pie isn’t shielded properly.
Why does this chicken pot pie recipe use a roux instead of cornstarch as a thickener?
A roux made with butter and flour adds a richer, nutty flavor and creates a silkier texture that complements the buttery crust, whereas cornstarch can give a more gelatinous mouthfeel that doesn’t match the traditional taste.
Can I make the ultimate chicken pot pie ahead of time and how should I store it?
Yes, you can assemble the pie up to 24 hours ahead, cover it loosely with foil, and refrigerate. Bake it when ready, adding a few extra minutes if it’s cold. Leftovers store well refrigerated for 3‑4 days or frozen for up to two months.
What does the YouTube channel Natashas Kitchen specialize in?
The YouTube channel Natashas Kitchen specializes in approachable, family‑friendly American comfort food recipes, with a focus on step‑by‑step video tutorials that emphasize homemade techniques and practical kitchen tips.
How does the YouTube channel Natashas Kitchen's approach to American cooking differ from other cooking channels?
Natashas Kitchen blends clear, concise instructions with personal anecdotes and detailed equipment recommendations, often highlighting how to use store‑bought shortcuts (like rotisserie chicken) while still delivering a homemade quality that many other channels either overlook or over‑complicate.
Last updated: August 28, 2026
