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Chicken Pot Pie Recipe (VIDEO)

This homemade Chicken Pot Pie is classic comfort food and will warm you up. It’s a show-stopping dish with a flaky Pie Crust, filled with saucy chicken and vegetables.

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.

Chicken Pot Pie garnished with parsley

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We love easy chicken dinners from Instant Pot Whole Chicken to Chicken Tortilla Soup. If you are looking for chicken recipes the whole family will love, this Chicken Pot Pie Recipe is a must-try!

Chicken Pot Pie Video Tutorial:

Homemade Chicken Pot Pie is way better than store-bought or frozen pot pie. From the buttery homemade crust to the saucy, satisfying center, it’s no wonder the Pot Pie is so famous!

If you enjoyed this video tutorial for Chicken Pot Pie, please subscribe to our Youtube Channel (P.S. Click the BELL icon and you’ll be the first to know when we post a new video).

What is a Pot Pie?

A pot pie is a savory pie filled with meat (usually chicken) and vegetables in a gravy-like sauce. Classic pot pies are made with a top and bottom pie crust. Pot Pies are an excellent way to re-purpose leftover cooked chicken, turkey, or even ham.

Sliced chicken pot pie with chicken and veggie center

Ingredients for Chicken Pot Pie:

A chicken pot pie is a meal in itself – loaded with vegetables and protein. The high quality ingredients and generous filling really differentiates this from the ones you’ll find in the freezer section. Once you try homemade, there’s no going back. This also requires simple ingredients:

  • Double Pie Crust – You’ll need two pie disks for the top and bottom.
  • Chicken – Use shredded cooked chicken from a rotisserie chicken or cook your own chicken breasts.
  • Butter & Flour – These make the roux or base for the gravy sauce
  • Onion, Carrots, Mushrooms, & Peas – this is loaded with vegetables
  • Garlic and Parsley – These aromatics and simple salt and pepper balance this savory pie.
  • Chicken Stock & Cream – form the creamy gravy sauce
Ingredients for chicken pot pie with chicken, mushrooms, carrot, onion

The Best Crust for Chicken Pot Pie:

In a pinch, this recipe will work with a store-bought double pie crust, but we highly recommend using a homemade all-butter Pie Crust. It is 5 ingredients (including water and salt) and takes just minutes to make. You can also make it a couple of days ahead.

Our homemade crust rolls out easily and it never gets soggy when baked. The bottom stays crisp without needing to pre-bake. We use this same pie crust for savory and sweet pies like Apple Pie, our juicy Cherry Pie and Blueberry Pie.

Savory pie crust top for chicken pot pie

How to Make Chicken Pot Pie:

A homemade Chicken Pot Pie is easier and takes less time than you think! We use a deep 9″ pie dish for this recipe.

  1. Sautee vegetables in 6 Tbsp of butter until soft.
  2. Add mushrooms and garlic and saute 5 min.
  3. Add cream and broth and simmer until thickened.
  4. Stir in chicken, peas, and parsley and remove from heat.
  5. Roll out pie crust to 12″ and transfer to a pie pan.
  6. Add Filling into crust and cover with the second crust.
  7. Crimp edges, cut slits, brush with egg wash and bake.
how to make Chicken pot pie photo tutorial

Make-Ahead Tip: 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!

Common Questions:

Can I substitute the chicken?

You can use a different protein like leftover roast turkey for a turkey pot pie or even diced baked ham for ham pot pie!

Can I use a store-bought crust?

To save time, you can substitute a store-bought crust, just be sure to get a double pie crust for the top and bottom and thaw according to package instructions.

Can I make this in a different dish?

You can use a 9″ diameter cast iron skillet, or even a 9″ round cake pan or springform pan.

Can I freeze chicken pot pie?

To freeze a pot pie, cover with foil and freeze up to 2 months. Remove from the freezer 30 minutes before baking (do not thaw). Bake covered with foil for an extra 25-30 minutes at 425˚F then remove foil and bake as directed in the recipe.

How to tell when a pie is done?

Use an instant-read thermometer to test for doneness. The internal temperature of your pie should reach 165˚F.

How to prevent pie from browning?

It helps to Pat down the edges so they don’t rise above the center of the pie. If your pie is browning too quickly, cover it with a pie shield. You can make one by cutting a 4″ circle from the center of a square sheet of foil. Place the pie shield loosely over the pie.

Pie shield over pie

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 and simple vegetable sides:

Chicken pot pie served on a plate with fork

More Chicken Dinner Recipes:

If you love this Chicken Pot Pie, then you won’t want to miss these family-favorite chicken recipes.

Chicken Pot Pie Recipe

4.97 from 128 votes
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Chicken Pot Pie Recipe in Pie pan

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.

Author: Natasha Kravchuk
Skill Level: Easy/Medium
Cost to Make: $12-$16
Keyword: chicken pot pie, pot pie, savory pie
Cuisine: American
Course: Main Course
Calories: 460 kcal
Servings: 8 people

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 salt 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

  1. In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.

  2. Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
  3. Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.

  4. Add shredded cooked chicken, frozen peas, and 1/4 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 9” pie dish. Spoon the pie filling over the bottom crust.

  5. 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.

  6. 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.

Recipe Notes

*Use leftover shredded rotisserie chicken (light or dark meat), or cook and shred 2 large chicken breasts to get 4 cups shredded chicken.

Nutrition Facts
Chicken Pot Pie Recipe
Amount Per Serving
Calories 460 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 13g81%
Cholesterol 118mg39%
Sodium 849mg37%
Potassium 491mg14%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 4g4%
Protein 24g48%
Vitamin A 3387IU68%
Vitamin C 13mg16%
Calcium 49mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Alicia
    May 8, 2021

    Absolutely amazing chicken pot pie! The filling was so good that I even ate some on its own before filling up my pie. It was creamy but not too heavy unlike store bought ones. Also your pie crust recipe makes my pies come out perfect every time. Shared it with my friends and everyone loved it. Thank you for the wonderful recipe!

    Reply

    • Natashas Kitchen
      May 9, 2021

      That’s so great! It sounds like you have a new favorite, Alicia!

      Reply

  • Laura Morefield
    May 6, 2021

    This Chicken Pot Pie is delicious!!! Perfectly seasoned, creamy filling. Re heats beautifully. I made this for our dear friends whose daughter just had surgery. She didn’t have much of an appetite, but she likes pot pie. She LOVED it!! Sometimes a good homemade meal just what you need. Thank you Natasha!!! Love your recipes.

    Reply

    • Natashas Kitchen
      May 6, 2021

      Aww, I’m so glad she loved it, Laura! That’s so thoughtful of you to make it for her!

      Reply

  • Luisa
    May 3, 2021

    This worked well for me. I made in individual bowls and topped with all butter dough. Do not forget the egg wash! I sprinkle some sesame seeds on top and fresh thyme leaves.
    Ive made several times and I do prefer leaving out the mushrooms for some reason. And I add fresh and dried thyme to the filling. A bit of white wine after the onion stage and reduced down doesn’t go amiss.

    Reply

    • Natashas Kitchen
      May 3, 2021

      Thank you for sharing your wonderful review!

      Reply

  • Sue Smith
    May 1, 2021

    Love, love, love, did I say LOVE this recipe!!! I’ve made this several times for guests and it was loved by all! I now add a chopped up celery stick to it. Thank you Natasha!!! Love you and your recipes!

    Reply

    • Natashas Kitchen
      May 1, 2021

      Thank you so much for sharing that with me, Sue! I’m glad you all enjoyed this recipe!

      Reply

  • Alton Britton
    April 22, 2021

    Made this for the family and it was awesome. Didn’t have time to make the homemade crust but will plan ahead next time for sure. Have enjoyed your Youtube channel for quite a while now. Another favorite is your Beef Stroganoff! Thanks

    Reply

    • Natashas Kitchen
      April 22, 2021

      THank you for this wonderful review and comment! I’m so happy you enjoyed this recipe and our channel!

      Reply

  • Carol
    April 21, 2021

    So good! I wouldn’t change a thing with this recipe. I will be making it again. Thanks Natasha!

    Reply

    • Natashas Kitchen
      April 21, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Mandy Lancaster
    April 20, 2021

    I’m making this now!! Natasha I’m making a sho batch abs I’m not sure if it’s getting thick enough in the pot. Any suggestions??

    Reply

    • Natashas Kitchen
      April 21, 2021

      Hi Mandy, I’m assuming you’re making a double batch? 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.

      Reply

  • LJ
    April 19, 2021

    Good recipe, though I believe the 425 temperature is too high, it dries the pie out..

    Reply

  • Patty
    April 18, 2021

    I just made this Chicken Pot Pie recipe the other day. OMG! It was so delicious! No more store bought pot pies for me! I substituted the homemade crust with the Pillsbury dough crust and added cauliflower to the ingredients. Thanks Natasha!

    Reply

    • Natasha's Kitchen
      April 18, 2021

      Sounds awesome! I’m so happy that you enjoyed this recipe, thanks for your great review, Patty!

      Reply

  • Susie
    April 16, 2021

    My husband and I love, love, love this chicken pot pie recipe. I cannot get the filling to set, but it is delicious anyway.

    Reply

    • Natashas Kitchen
      April 16, 2021

      I’m so glad you enjoyed it!

      Reply

  • Meryl
    April 13, 2021

    Excellent! I cheated and used a store bought crust. My pie plate was too shallow so I used a oven safe skillet. Worked perfectly! I will most definitely be making this again.

    Reply

    • Natasha's Kitchen
      April 13, 2021

      That’s alright, glad you still loved the recipe! I hope you can also try our homemade pie crust next time, it is our favorite!

      Reply

  • Tala
    April 13, 2021

    Hello Natasha! Love love love this recipe! Made it around 6 times till now, such a success. Would there be a way we can do this before hand, a day before maybe and leave it in the fridge uncooked? Then pop it in the oven before serving the next day?

    Reply

    • Natasha's Kitchen
      April 13, 2021

      Great to hear that, Tala. You may make and bake 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.

      Reply

  • Maria
    April 12, 2021

    Loved it! Simple to make & so delicious 🤤 The crust is also so good! Will also use when I make my pies🥰

    Reply

    • Natashas Kitchen
      April 12, 2021

      I can’t wait to make this again soon! I’m so glad you enjoyed it, Maria!

      Reply

  • Ginger
    April 10, 2021

    I hope everyone will try this AS WRITTEN. It is divine! Make the homemade crust! You can do it! I often give this pie to friends who are recouping from surgery, or just need a meal brought in. Everyone raves. Best thing is it reheats and is even better the next day! A trick I learned for reheating is to slice the number of pieces you need and place them on a cookie sheet, separated, and reheat at 350 until heated through. Perfect! The crust hold up and never gets soggy. That’s why I like to make the homemade crust. Amazing! Thank you Natasha!

    Reply

    • Natashas Kitchen
      April 10, 2021

      Thank YOU, Ginger, for the wonderful review and tips! I’m glad you enjoyed this recipe!

      Reply

  • Hannah Brooks
    April 9, 2021

    So incredibly easy and delicious!!! It stayed together amazingly as well!! I used a store bought crust and frozen carrots I just added them with the peas. It was so so easy!

    Reply

    • Natashas Kitchen
      April 9, 2021

      Thank you so much for that great review, Hannah!

      Reply

  • Tamala Palmer
    April 9, 2021

    This chicken pot pie is sooo good!! My family loves this!! I use Natasha’s pie crust recipe for my crust( wonderful recipe) and so easy to make in the food processor!!
    I Love all the recipes we have made so far!!

    Reply

    • Natashas Kitchen
      April 9, 2021

      That’s so great! Thank you so much for sharing that with me.

      Reply

  • Maryann
    April 6, 2021

    Absolutely delicious! Followed the recipe exactly and with the homemade crust! The recipe is super easy to follow and turned out amazing. Will be making again.

    Reply

    • Natashas Kitchen
      April 6, 2021

      Thank you so much for sharing that with me, Maryann! I’m so glad you enjoeyd it!

      Reply

  • Mackenzie
    April 4, 2021

    Can I add potatoes to this? If so, how? Thank you.

    Reply

    • Natasha's Kitchen
      April 5, 2021

      Hello there, I imagine that will work. If you try that, please share with us how it goes.

      Reply

  • Mackenzie
    April 4, 2021

    How do I add potatoes to this? Thank you.

    Reply

    • Natasha's Kitchen
      April 5, 2021

      Others shared that they just added diced potatoes and liked it.

      Reply

  • Jean Franke
    April 2, 2021

    Do you omit the sugar in your crust since this is a savory pie?

    Reply

    • Natashas Kitchen
      April 2, 2021

      Hi Jean, I would follow the complete instructions on how to make it. We didn’t make any substitutions.

      Reply

  • Martin
    April 2, 2021

    Hi Natasha,

    after your roast turkey was a surprising and complete success, it was time for your juicy roast chicken and then the chicken pot pie from leftover meat. Funny how nobody was thrilled about doing anything with the leftover meat at all – and then the chicken pot pie was gone before you know it.

    No Martha Stewart, for sure. So much better, in my humble opinion 😉 You are our new American cooking hero.

    Cheers from Austria

    Reply

    • Natashas Kitchen
      April 2, 2021

      You’re so nice! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment

      Reply

  • Bobby
    March 30, 2021

    I love the filling, but the pastry dough just melted everywhere. Should I have put the filling in the fridge before adding it to the pie crust?

    Reply

    • Natasha
      March 30, 2021

      Hi Bobby, I haven’t had that happen but it could be that your dough is too warm when you are rolling it. You need to let your dough chill in the refrigerator as we mention in our Pie Crust recipe post and then roll the chilled crust. I hope that helps for next time!

      Reply

  • Rita
    March 28, 2021

    I made this pie using baklava dough, super tasty 👌🏼👌🏼

    Reply

    • Natasha's Kitchen
      March 28, 2021

      Love it! Thanks for your great review, Rita.

      Reply

  • Lauren
    March 25, 2021

    Delicious!! The only thing I changed was using half & half instead of heavy cream as it’s what I had on hand, and it turned out perfect! I used your homemade pie crust recipe as well and the entire dish was just incredible! Adding this to my recipe book as it will be a new staple in my house!

    Reply

    • Natashas Kitchen
      March 25, 2021

      Substitution can be tricky, but I’m so glad it worked out for you! THank you for sharing this comment with me, Lauren!

      Reply

  • Kim
    March 24, 2021

    Are your directions for reheating a frozen one referring to an already baked pie or one that hasn’t been baked yet? Your recipe ended up making two full pies with the size pans I had so I had baked them both but had to freeze a whole pie afterwards because we didn’t end up needing it. But it seems like baking it another whole hour plus the 25 minutes covered at the beginning would burn it up? Trying to clarify. Thanks!

    Reply

    • Natasha
      March 24, 2021

      Hi Kim, it sounds like maybe you are using a shallower pie pan? This recipe is intended for a deep-dish pie pan. If you are seeing browning on top too quickly, I highy recommend tenting with foil to slow the browning process down.

      Reply

  • Mairon Daley
    March 23, 2021

    Where is the link to the pastry scraper please?

    Reply

  • Amber
    March 21, 2021

    In the video you mentioned that the pie crust was made the night before but the recipe just says chilled. Does it matter if you make the crust the night before or just make sure it chills for an hour?

    Reply

    • Natasha's Kitchen
      March 22, 2021

      Hi Amber, I recommend checking my Pie Crust recipe. for the complete instructions on how to make it.

      Reply

  • Mike Grgich
    March 21, 2021

    Just a heads up that the part of the recipe that says “How to make chicken pot pie” leaves out the 1/3 cup flour. If they follow the instructions, they should be fine but just in case they are using the other part, it will not thicken!

    Reply

  • Candy McGinn
    March 21, 2021

    Hi Natasha, I love your recipes.
    I’m cooking before hand some food cause ill give birth soon.
    And I thought of making this into small pies. My only question is.
    Should I bake them and then freezing them or no baking needed just freezing them and then cook them later?

    Reply

    • Natasha's Kitchen
      March 21, 2021

      Hi Candy, you may make and bake 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!

      Reply

  • Ann
    March 19, 2021

    Tried this and it was delicious. It was even good warmed up the next day!! Love your videos!!

    Reply

    • Natashas Kitchen
      March 19, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Shoma
    March 18, 2021

    Hello. I don’t have heavy cream at home. Can I use milk instead of cream? Btw which heavy cream did u use for it?

    Reply

    • Natasha's Kitchen
      March 18, 2021

      Hi Shoma, I saw someone else shared this comment “First time I made chicken pot pie and it turned out perfect. My husband loved it. As I was out of heavy cream, I used 1/2 cup milk and 1 tablespoon cornstarch. The rest I followed exactly. Thank you Natasha.” I hope that helps!

      Reply

  • Katharina
    March 15, 2021

    We used a store bought pie crust, because we had little time, and man it was absolutely delicious! We got a new oven dish after our last one broke, so I can’t wait to finally make this for my boyfriend next week (and enjoy it myself again)! <3

    Reply

    • Natasha's Kitchen
      March 15, 2021

      Hi Katharina, sounds great! I’m glad you enjoyed the pie, I hope you can try my homemade pie crust too next time, it is also so good and can be used on different pie recipes.

      Reply

  • Mike
    March 14, 2021

    It’s was so good! Never made chicken pot before! First time and it was a hit! Thanks! 🙂

    Reply

    • Natasha's Kitchen
      March 14, 2021

      That’s awesome! Good job too and I’m glad it was a success, Mike.

      Reply

  • Anja
    March 13, 2021

    I feel this took much longer then the time listed however I doubled the recipe so that could be why… it was absolutely delicious and would make it again

    Reply

    • Natasha's Kitchen
      March 14, 2021

      Hi Anja, yes that would be the reason why. Thanks for sharing that with us.

      Reply

  • Dawn
    March 10, 2021

    Does this solidify some as I am wondering how to serve it in different portions without all the filling spilling out. Thinking maybe have to do individual ones if having company….

    Reply

    • Natashas Kitchen
      March 10, 2021

      Hi Dawn, individual pies may be cute! I haven’t tested that to advise, though. We serve the pie dish.

      Reply

    • Lori Jenvey
      March 30, 2021

      This does solidify quite nicely for presentation

      Reply

  • Litsa
    March 9, 2021

    I made this recipe today.
    Ooooh my god we loved it!!!!
    Great recipe its one of our favorites now!!!!

    Reply

    • Natasha's Kitchen
      March 9, 2021

      Glad you loved it! Thank you so much for sharing that with us.

      Reply

  • Angela Morgan
    March 8, 2021

    I made this and it is absolutely a delicious recipe!!! I had green beans on hand so I added a handful of those and cut in 1 inch pieces. I used Mrs. Smith’s pie crusts because it was a Monday and felt like keeping it simple. If you do this cut down the peas to a half cup and cream to a quarter cup and the chicken broth down by a quarter cup because the prepared pie crusts are more shallow.. I only used 1 large bonless chicken breast which I boiled for 20 minutes then shredded with forks.

    It was perfect! Thank you for the recipe!

    Reply

    • Natasha's Kitchen
      March 8, 2021

      Hello Angela, thank you so much for sharing your experience trying this recipe. Great to hear that you enjoyed it! Thanks for the tips and suggestions too, we appreciate it.

      Reply

  • Shawna S
    March 7, 2021

    Made it first time in a 9″ dish. Family LOVED, LOVED, LOVED it! They wanted more crust next time I made it. I doubled the crust recipe to make individual 5″ pies. It made 8 pies. Also added frozen sweet corn with the peas. HUGE Hit!!! Thank for such amazing recipes!

    Reply

    • Natasha's Kitchen
      March 8, 2021

      That’s nice! Thanks for sharing that with us, I’m glad it was a success!

      Reply

  • Alyssa
    March 3, 2021

    I am going to make this for the first time tonight, and I’m so excited to try it. I don’t have a deep pie dish on hand. Will this work okay with a regular pie dish, or is there another dish that may work better?

    Reply

    • Natashas Kitchen
      March 3, 2021

      Hi Alyssa, that should work great with a regular pie dish, but it will fit less filling. A deeper pan or glass dish may work.

      Reply

      • Megan
        March 21, 2021

        Hi! I’m hoping to take this over to a friend’s for dinner. What do you recommend – prep and take over there fully assembled to cook? Half cook or cook and reheat? I want the crust to be at its best but hate to make a mess in their kitchen to put it all together there. Thanks for any tips!

        Reply

        • Natasha's Kitchen
          March 21, 2021

          Hi Megan, you may make and bake 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!

          Reply

  • Ivy
    March 2, 2021

    Chicken pot pie yummy , it’s now one of my go to recipes when having friends round for dinner, it never fails to get the “wow “ from our friends, thank you Natasha for sharing such a tasty recipe.

    Reply

    • Natashas Kitchen
      March 2, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Ivy
    March 2, 2021

    Chicken pot pie for dinner again tonight , it’s now one of my go to recipes when having friends round for dinner, it never fails to get the “wow “ from our friends, thank you Natasha for sharing such a tasty recipe.

    Reply

    • Natashas Kitchen
      March 2, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Ivy!

      Reply

  • Donna
    February 28, 2021

    Hi Natasha! I love the dish the white dish that you put your pot pie in, can you tell me how I could buy one for me? Thanks

    Reply

    • Natasha's Kitchen
      February 28, 2021

      Hi Donna, here’s the dish that I used. You can find it on my Amazon Affiliate Shop.

      Reply

  • De Albrough
    February 27, 2021

    Absolutely delicious.
    It has become one of my family’s favorite meals.

    Reply

    • Natasha's Kitchen
      February 28, 2021

      Great to hear! Thank you for sharing that with us.

      Reply

  • Barbara Batstone
    February 24, 2021

    Hi Natasha I made your chicken pot pie and it was delicious I have never made it before. I plan to have it for friends next weekend and am going to make your dinner rolls and your Brownies with vanilla ice cream. Thank you for such good recipes and fun videos Barb.

    Reply

    • Natashas Kitchen
      February 24, 2021

      That sounds like the perfect dinner! I’m so glad you enjoyed this recipe!

      Reply

  • Karen
    February 23, 2021

    Made for dinner Very good but added garlic powder to pie crust. Pre-baked bottom crust in iron skillet. Loved the buttery taste of the crust.
    Thank you for a good recipe. My daughter asked if it was hard to make. I said, “Time consuming but worth it”. She said, “Maybe every couple months??” 🤣

    Reply

    • Natasha's Kitchen
      February 23, 2021

      Hi Karen, so good to know that you and your family enjoyed this recipe. It always feels good to read good comments and feedback, thank you for sharing that with us!

      Reply

  • Dee
    February 22, 2021

    This recipe is amazing. Super easy. Thank you so much for sharing this with us!

    Reply

    • Natasha's Kitchen
      February 22, 2021

      You are very welcome, Dee. Thank you so much too for your awesome review!

      Reply

  • Sheryl Misiewicz
    February 20, 2021

    Natasha. I love your recipes. They are easy, family friendly and so delicious. I’ve made quit a few of your recipes. Dinner tonight is Chicken Pot Pie. Yum! It turned out perfect. I don’t think I’ve ever had one of your recipes NOT turn out. Keep them coming.

    Reply

    • Natashas Kitchen
      February 20, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Melody Hapner
    February 20, 2021

    I have tried sooooo many of your recipes, it should come as no surprise that this one is also a winner in my book. The filling is just amazing. I did use store bought crust since I was short on time, but it’s still delicious! My only bit of critique is that I didn’t see where it specified that I would need a deep pie pan, and I definitely did. I ended up putting it in a casserole dish since my pie dish was too shallow to accommodate all of the delicious filling.

    Reply

    • Natasha's Kitchen
      February 21, 2021

      Hi Melody, thank you for your comments and feedback. I actually linked the deep 9″ pie dish that I used for this recipe.

      Reply

  • Robyn
    February 19, 2021

    Hi Natasha I love your recipes and videos. I was wondering if I make this recipe with refrigerated pie crusts, will the cooking time be the same?

    Reply

    • Natashas Kitchen
      February 20, 2021

      Hi Robyn, I have only tried it with our crust, but here is what one of our readers wrote: “Made your Chicken Pot Pie today with store-bought crust. I didn’t have mushrooms but they still tasted great. Great wintertime comfort food. Delish!!” I hope this helps.

      Reply

  • Karen Anderson
    February 17, 2021

    I can’t wait to make this!
    Have a turkey that needs to be cooked soon, do awesome for leftover turk.
    Thinking will do little less meat and mushrooms, no peas, but add bit of celery and some par boiled cubed potatoes.

    Reply

    • Natashas Kitchen
      February 17, 2021

      I hope you love this recipe Karen!

      Reply

  • tc
    February 16, 2021

    This was the best, most delicious pot pie I have ever eaten. I roasted a turkey and saved all the wonderful juices for my stock. I don’t like mushrooms or peas so I added some chopped celery and green beans to replace them. This was so good. I will definitely make it again. and again. and again.

    Reply

    • Natasha's Kitchen
      February 16, 2021

      Perfect! I’m happy that you loved this recipe, thank you for sharing!

      Reply

  • Paul M
    February 15, 2021

    This was amazing and very simple. The hardest part is deboning and shredding the chicken. And DEFINITELY take the time to make your own pie dough. I followed the accompanying recipe, and it is so simple, my first attempt at making pie dough. KEEPER!!!

    Reply

    • Natasha's Kitchen
      February 15, 2021

      Awesome! Thank you so much for your wonderful comments and feedback.

      Reply

  • Joni Smith
    February 14, 2021

    Made minor adjustments to thickness of the sause (one cup of whole milk, I had no cream at home) to make it more loose. Unsure if I will add that many mushrooms next time. A two thumbs up from my husband! Wish I could attach photos. 4 1/2 stars

    Reply

    • Natasha's Kitchen
      February 14, 2021

      Thanks for your good feedback, we appreciate it!

      Reply

  • daher awil daher
    February 14, 2021

    Hi Natasha,

    It is very easy and tasty .. I love it

    Reply

    • Natasha's Kitchen
      February 14, 2021

      Thanks for sharing!

      Reply

  • Joyce Pavich
    February 13, 2021

    Would love to have your pie crust recipe as I would really love to make this pie….sounds and looks so yummy.. Have made a lot of your recipes and love them all.

    Reply

    • Natasha's Kitchen
      February 14, 2021

      Hi Joyce, please try it! Here’s my pie crust recipe. I hope it becomes one of your favorites!

      Reply

  • Agnes
    February 13, 2021

    Hi I make this but instead of making the gravy I use a can of cream of .ca,ray or mushroom soup. Add milk to the desired thickness

    Reply

    • Natashas Kitchen
      February 13, 2021

      Thank you for sharing that with me, Agnes.

      Reply

  • Eva G.
    February 13, 2021

    What if I don’t have mushrooms? Can I use some cream of mushroom?

    Reply

    • Natashas Kitchen
      February 13, 2021

      Hi Eva, you are welcome to omit the mushrooms. I can’t say cream of mushroom will work; it may alter the flavor.

      Reply

    • Paulette and Tom Steinmetz
      March 10, 2021

      My husband and I just made this and it is just beautiful…I love all your videos which are so easy to follow..thank you!!!

      Reply

  • Amelia B
    February 12, 2021

    Hi Natasha, words can’t describe how grateful I am to this recipe of yours. The pie crust came out so buttery and flaky, the bottom wasn’t soggy at all, simply perfect! Best chicken pot pie I’ve ever had, not exaggerating! Even my guest won’t stop raving about it, apparently it’s the best he’s ever had as well!

    Reply

    • Natashas Kitchen
      February 12, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Amelia!

      Reply

  • Mahnaz
    February 9, 2021

    Hi Natasha sweet heart I made chicken pot pie so so delicious and I made pie crust from ur recipe so nice my family love it thank u 🌹💕🙏

    Reply

    • Natasha's Kitchen
      February 9, 2021

      Hello there, great to hear that you loved this chicken pot pie recipe. Thanks for your great review!

      Reply

      • Mahnaz
        February 12, 2021

        Hi Natasha 💕🌷
        My family want for tomorrow make chicken pot pie ur recipe
        They love it so so delicious and I like to make it again tomorrow
        Thank u 🙏 🙏🙏🙏😋😋😋😋😋❤️👨‍👩‍👧‍👦❤️

        Reply

        • Natashas Kitchen
          February 13, 2021

          I hope you all love this recipe, Mahnaz!

          Reply

  • Ceri
    February 8, 2021

    Wonderful recipe.. pie looked and tasted delicious 😋.. will definitely make again and again.. thank you so much xx

    Reply

    • Natashas Kitchen
      February 8, 2021

      You’re welcome, Ceri! It sure sounds like you found a new favorite recipe! I’m so happy you enjoyed it!

      Reply

  • Sharon
    February 7, 2021

    This is “seriously the best” chicken pot pie recipe ever. I have made it twice, adding in a cup of diced cooked potatoes, and making a little more broth, because I enjoy more broth. It took me a minute to get past how crumbly the piecrust starts out, but it is the crowning glory of the pie itself!

    Reply

    • Natasha's Kitchen
      February 8, 2021

      So happy to hear that, Sharon. I’m glad you loved this recipe!

      Reply

    • Lori Jenvey
      February 14, 2021

      I add potatoes as well. So yummy

      Reply

  • Sg
    February 7, 2021

    This is by far the best chicken pot pie recipe. I have removed all other pot pie recipes from my Pinterest board & this is my go to recipe.
    The sauce is rich & creamy. And tasty

    Reply

    • Diana Foggia
      February 10, 2021

      Hello Natasha,
      This pie looks amazing!!
      I wanted to give it a whirl, but, I wanted to ask if I could prepare it in the morning, refrigerate, and bake it off when I get home from work? I wasn’t sure, if by doing so, the pie crust would become soggy?

      Reply

      • Natasha's Kitchen
        February 10, 2021

        Hi Diana, you may make and bake 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!

        Reply

  • Linda Mann
    February 7, 2021

    Your recipes are so wonderful!!!!! Love watching your videos!

    Reply

    • Natasha's Kitchen
      February 7, 2021

      Thank you so much for your compliment and for always watching my videos!

      Reply

  • Marian MNevue
    February 4, 2021

    I made my FIRST ever Chicken Pot Pie using your recipe and I not only love it. My gracious husband like it and some friends asked me how much for an order. Well not bad huh!
    Thank you Natasha for sharing your recipes. Cheers to more awesome food in the table!

    Reply

    • Natashas Kitchen
      February 4, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Kim
    February 3, 2021

    Love your videos! You mention you post notes for example about your Dutchmen oven when making the chicken pot pie. Where are there notes located?kim

    Reply

    • Natasha
      February 3, 2021

      Hi Kim, we try to put the links in the post above but here is a link to our Amazon Affiliate Shop (you can also find this by clicking “shop” at the top menu of our site.

      Reply

  • Inna
    February 3, 2021

    Can I make the crust in a stand mixer? I don’t have a food processor..

    Reply

    • Natashas Kitchen
      February 3, 2021

      Hi Inna, here’s what one of our readers wrote: “I tried today with a stand mixer and work beautifully. I just added 7 tbsp of cold water and follow the same mesuarements for flour and other ingredients. I used the artisan kitchen aid and work with Stir at the beginnig and then level 1 when i added the water.” I hope that helps.

      Reply

  • Cathy Crispino
    February 1, 2021

    Wonderful recipe! My husband was in the mood for a Shepherd’s Pie version, so we didn’t make the crust this time. Placed the filling in a 3 qt. greased casserole and topped with mashed potatoes (used 5 russets) and baked as instructed, finishing a few minutes under the broiler. The texture of the filling was perfect, and so delicious. Looking forward to trying the crust another time. Thank you very much.

    Reply

    • Natasha's Kitchen
      February 1, 2021

      Hi Cathy, thanks for sharing that with us. I’m happy to hear that it came out perfect! I hope you and your family will love every recipe that you will try.

      Reply

  • Diane M.
    January 31, 2021

    The pie crust and bottom is amazing. I rolled it out very thin and it puffed up golden brown. The filling steps are perfect I added a few extra Veges and some curry seasoning. Perfect recipe!

    Reply

    • Natasha's Kitchen
      January 31, 2021

      So great to hear that, Diane. Thank you so much for sharing your awesome feedback. I’m so glad you enjoyed this pot pie recipe!

      Reply

  • Wendy
    January 31, 2021

    I made this as is and it was perfect! I had not made homemade crust in YEARS. I’m sure my grandma was looking down from heaven with a smile on her face because I finally took the time to do something that she taught me. Thanks for the new recipe to add to my arsenal.

    Reply

    • Natasha's Kitchen
      January 31, 2021

      I’m sure she is very proud! I’m happy that you loved this recipe, Wendy. Thank you.

      Reply

  • Julie Pike
    January 30, 2021

    I made this tonight & OMG my family LOVED it! The crust was amazing! So easy I will forever use this! Yummy 🤤

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Awesome! I’m really happy to hear that, Julie. Thanks for your fantastic review of this recipe!

      Reply

      • Lisa
        March 20, 2021

        Can you make the filling a day ahead and then assemble and bake next day?

        Reply

        • Natasha's Kitchen
          March 21, 2021

          Hi Lisa, I haven’t tried making it ahead of time that way. But you may make and bake 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!

          Reply

  • Amanda
    January 30, 2021

    I am not sure if you’ll see this in time or not but I made this pie last month but froze half of the filling as I didn’t want to make two pies at the time. I was curious if I should do different baking instructions or if I should pre-warm up the filling before baking with a freshly made crust?

    Reply

    • Natashas Kitchen
      January 30, 2021

      Hi Amanda, the time shouldn’t change by much, but it may take slightly longer to reach the desired temp.

      Reply

    • Jocel
      January 31, 2021

      First time I made chicken pot pie and it turned out perfect. My husband loved it. As I was out of heavy cream, I used 1/2 cup milk and 1 tablespoon cornstarch. The rest I followed exactly. Thank you Natasha.

      Reply

      • Natasha's Kitchen
        January 31, 2021

        I’m happy to hear that you and your husband loved this pot pie! Thank you for your great comments and feedback, Jocel.

        Reply

  • Jim DeBellis
    January 29, 2021

    I want to post a picture of my beautiful pie, but I can’t! I did post a picture on our family messenger, and now I’ve had some requests to stop by for dinner! It’s still cooling, but I taste-tested the filling – great! I started watching your videos for your smile, but I stay around for your delicious and easy recipes. Thanks, Natasha!

    Reply

    • Natashas Kitchen
      January 30, 2021

      You’re welcome, Jim! I’m happy you enjoyed this recipe! You can share your photo on your social media site and tag #natashaskitchen.

      Reply

  • Monique Noriega
    January 29, 2021

    Can I substitute for either Store Bought Puff Pastry or Phyllo?

    Reply

    • Natashas Kitchen
      January 29, 2021

      Hi Monique, I have only tried it with our crust, but here is what one of our readers wrote: “Made your Chicken Pot Pie today with store-bought crust. I didn’t have mushrooms but still tasted great. Great wintertime comfort food. Delish!!” I hope this helps.

      Reply

  • Karin
    January 29, 2021

    Loved your recipe!! I’ve made lots of chickrn pot pies in my life time & this was by far the best!

    Reply

    • Natashas Kitchen
      January 29, 2021

      Thank you, Karin! I love getting comments like this! So glad you enjoyed this recipe!

      Reply

  • Donna Laundry
    January 28, 2021

    Made your Chicken Pot Pie today and it was DELICIOUS. Two thumbs up 👍👍
    I love watching your videos. Helps a great deal.

    Reply

    • Natashas Kitchen
      January 28, 2021

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Inga
    January 25, 2021

    DELICIOUS. Better than delicious actually. I’m GF and pot pie was not something I would chose to eat, but I decided to try this as something for my family. Made the pie and crust GF and followed the rest of the recipe to a T. My family scraped the last bits of crumbs and asked if I could make a few more!

    Reply

    • Natashas Kitchen
      January 25, 2021

      I’m so glad you enjoyed it!

      Reply

  • Nata
    January 24, 2021

    Thank you for the recipe Natasha!
    It was very delicious 😋

    Reply

    • Natasha's Kitchen
      January 24, 2021

      You are most welcome! I’m glad you liked it.

      Reply

  • Kathy Miller
    January 23, 2021

    This is an excellent pot pie recipe. The pie filling is so creamy and full of flavor. I love how you get chicken in every bite too. I wasn’t sure about the mushrooms at first but I have to say I think they are what give the recipe a lot of flavor.

    Reply

    • Natashas Kitchen
      January 23, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Simi
    January 23, 2021

    Absolutely delicious chicken pot pie, made this for Sunday lunch. My boys (young men 😉 in fact)enjoyed it.
    Please advise how to store the leftover for next day.

    Reply

    • Natashas Kitchen
      January 23, 2021

      I’m so happy to hear that! Thank you for sharing your great review

      Reply

  • Tracy
    January 23, 2021

    My husband requested a pot pie and it’s been years since I made one because they’ve never been a favorite. This pot pie is to die for!! The ratios and instructions worked out perfectly and I would highly recommend it.

    Reply

    • Natashas Kitchen
      January 23, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Chris Seckler
    January 23, 2021

    Wow! Made this Tonight! Amazing! I didn’t add the mushrooms! Wasn’t Feeling it! Lol! Way Better than Frozen! Definitely making Again! Thanks so much Natasha! Love all your recipes! And your Passion, Energy and Love! ❤️

    Reply

    • Natasha's Kitchen
      January 24, 2021

      Awesome! Thank you for your good comments and feedback, Chris. I appreciate that!

      Reply

  • John Jeffrey Larrett
    January 23, 2021

    I made chicken pot but used my wife’s crust recipe. Liquid crust which pours over the hot filling & finished off in halogen oven. Will be tomorrow’s lunch.

    Reply

    • Natashas Kitchen
      January 23, 2021

      That sounds delicious, John! Thank you for sharing that with us!

      Reply

  • Bree
    January 19, 2021

    Everyone loved it! I was worried about the pie crust, as that was harder without the larger food processor. It might not as looked as pretty as yours, but still tasted delicious!

    Reply

    • Natashas Kitchen
      January 20, 2021

      I’m so glad you enjoyed it!

      Reply

  • Evelina
    January 19, 2021

    Hi Natasha, just made this today and got a great review from hubby. I knew I could count on you, as always, for staple recipes!

    Reply

    • Natasha's Kitchen
      January 20, 2021

      Awesome! So great to hear that, Evelina. Thank you to you both for trying out this recipe!

      Reply

  • Debbie Hadley
    January 19, 2021

    Would love the recipe for the crusts. sounds wonderful thank you

    Reply

  • Joselyn
    January 19, 2021

    Easy and delish!! Promise next time will be with homemade pie dough, because it will be a next time soon 😋

    Reply

    • Natasha's Kitchen
      January 19, 2021

      Thank you, Joselyn. Yes. that would be perfect! I hope it will become your new favorite.

      Reply

  • Tay S
    January 19, 2021

    We made this over the weekend and OMG! Deliciousness overload! Thanks to your homemade pie crust recipe, I never need to buy a pie crust from the store again. I did add a couple diced, cooked potatoes to the creamy filling. Will make again and again!!

    Reply

    • Natashas Kitchen
      January 19, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Tay!

      Reply

  • Ellie
    January 18, 2021

    We love this pie! I Didn’t have mushrooms so I diced and parboiled an 8oz potato and tossed it in before baking.
    This truly is the best pot pie I have ever had. Thanks!

    Reply

    • Natasha's Kitchen
      January 19, 2021

      That’s a nice substitute, thanks for sharing. I’m glad you loved this pie!

      Reply

  • Toby
    January 18, 2021

    I am loving your recipes!! And your videos are fun to watch, with great tips. I made your chicken pot pie tonight and it was a big hit! Thank you!

    Reply

    • Natasha's Kitchen
      January 19, 2021

      Thank you for your support and I’m happy to hear that, Toby!

      Reply

  • Lis
    January 17, 2021

    This is so delicious. We subbed celery for peas because my husband doesn’t like them. It was buttery, creamy, flavorful, with just the right amount of salt. Everybody loved it!

    Reply

    • Natashas Kitchen
      January 18, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Lis!

      Reply

  • Dawn
    January 17, 2021

    Made your Chicken Pot Pie today with store bought crust. Didn’t have mushrooms but still tasted great. Great wintertime comfort food. Delish!!

    Reply

    • Natashas Kitchen
      January 18, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Nancy
    January 15, 2021

    Really good, I love all your recipes, I have links to them all. I use the App OrganizEat and so I have loaded all your recipes (it’s an automatic input when you copy your recipe) – your recipes and OrganizEat have made this time bearable- thank you so much.

    Reply

    • Natasha
      January 16, 2021

      Hi Nancy, I’m so glad that my recipes are helping you during these times. Thank you for sharing that with me.

      Reply

  • Shree
    January 14, 2021

    Hi Natasha,
    We love your recipes and enjoy watching your videos – which makes us hungry all the time. My daughter who is 8, wanted me to comment here about your yummy recipes.
    Tried whole chicken in instant pot along with biscuits and gravy. My daughter helped cut those biscuits. We also made potpie -which was delish! All of them turned out amazing. I was so proud that I was also able to do these from scratch.
    The vanila cupcakes are next.
    Looking forward to making many more of your recipes.
    Thankyou!

    Reply

    • Natasha's Kitchen
      January 14, 2021

      Hello Shree, I’m glad you and your family have been enjoying my recipes. Thank you for sharing that with us and I hope you will love all the recipes that you will try from me!

      Reply

  • Glenna
    January 13, 2021

    Took me a bit longer to prep & get together. I don’t have a deep dish pie pan so I used my 8” square pan. Stretched my pie crust to cover bottom & sides. Once filled was able to get my top crust on fairly easily. I will it can out great. I love the taste. Haven’t baked a “Homemade” pot pie in a LONG time. Very pleased with the flavor. Will stay in my favorite group of recipes.

    Reply

    • Natashas Kitchen
      January 13, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Paula Crispino
    January 13, 2021

    I just LOVE ALL your recipes. I’ve made your chix pot pie twice and my hubby LOVES it(so do I). Your baked ziti and lasagna was also a HUGE hit. Thank you for sharing

    Reply

    • Natashas Kitchen
      January 13, 2021

      I’m so happy you’re enjoying our recipes. Thank you for sharing that with us!

      Reply

  • Suzanne
    January 13, 2021

    Just made this last night for my husband and I. It was delicious! I’ve never made chicken pot pie before but it was super simple and turned out so good. I used store bought pie crusts due to time, but it was still amazing. I’m sure your crust would make it even better! I’ve made about 5-6 different dishes now of yours and they have all been delicious! I am not a great cook but your recipes are so easy to follow (your videos are awesome!!) and don’t require a dozen different odd condiments or ingredients. I love your recipes because they make me believe I can actually cook! Thank you- Thank you Natasha!! 🙂

    Reply

    • Natasha
      January 13, 2021

      Hi Suzanne, that makes me so glad. Thank you for sharing your wonderful review!

      Reply

  • Suzanne Wilson
    January 12, 2021

    I made this for dinner tonite and it was delicious! Thank you for a wonderful recipe! 🙂

    Reply

    • Natashas Kitchen
      January 13, 2021

      You’re welcome! I’m so happy you enjoyed it, Suzanne!

      Reply

  • Lindsey
    January 12, 2021

    Delicious-Definitely tastes homemade! 💗

    Reply

  • Ana
    January 12, 2021

    Natasha,
    I made this dish for my daughter’s birthday and I can only say thank you for such a simple and wonderful recipe! Absolutely recommended!
    Best greetings from Germany!

    Reply

    • Natashas Kitchen
      January 12, 2021

      Thank you for that wonderful review, Ana! I’m so glad you enjoyed this recipe!

      Reply

  • Juliane Wonsul
    January 11, 2021

    I also used a deli chicken and agree to cut the salt in half. I also used Better than bullion and that too is salty. So VERY flavorful. LOVED it. I used 1/2&1/2, because I had it on hand, with a little extra flour. This think this would be an amazing company dish, too, baked in a smaller ie. onion soup crocks and topped with a round of biscuit or flaky pastry dough.

    Reply

    • Natashas Kitchen
      January 11, 2021

      Thank you for sharing that with us, Juliane!

      Reply

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