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.
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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!
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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.
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
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.
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.
- Sautee vegetables in 6 Tbsp of butter until soft.
- Add mushrooms and garlic and saute 5 min.
- Add cream and broth and simmer until thickened.
- Stir in chicken, peas, and parsley and remove from heat.
- Roll out pie crust to 12″ and transfer to a pie pan.
- Add Filling into crust and cover with the second crust.
- Crimp edges, cut slits, brush with egg wash and bake.
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:
You can use a different protein like leftover roast turkey for a turkey pot pie or even diced baked ham for ham pot pie!
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.
You can use a 9″ diameter cast iron skillet, or even a 9″ round cake pan or springform pan.
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.
Use an instant-read thermometer to test for doneness. The internal temperature of your pie should reach 165˚F.
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.
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:
- 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
More Chicken Dinner Recipes:
If you love this Chicken Pot Pie, then you won’t want to miss these family-favorite chicken recipes.
- Spatchcock Chicken – a genius way to cook a whole chicken
- Chicken and Rice – quick and easy in an instant pot
- Chicken Parmesan – crispy, cheesy and so saucy
- Chicken Marsala – classic restaurant re-make
- Chicken Stir Fry – with a simple, tasty sauce
Chicken Pot Pie Recipe
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.
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
Instructions
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In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
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Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
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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.
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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.
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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.
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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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
So so good! Perfect consistency and flavour balance. Thumbs up from Western Australia 👍🏼
Thanks for the awesome feedback, I’m happy to know that you love this recipe!
This is my go to recipe for chicken pot pie! My question – can i assemble it all this morning and put it in the fridge until dinner or is adding warm filling to a cold pie crust asking for trouble?
Hi Donna, it works great to make the chicken pot pie and then reheat it. I haven’t tried leaving it for an extended time before baking to advise. If you experiment, let me know how you liked the recipe.
Natasha I love your recipes and cook them often. The Chicken Pie was Great. My only problem…..there Re only two of us. How do I reheat this ? Thank You.
JKnee@triad.rr.com.
Hi Jane, so glad you love this recipe and that this is your go-to recipe. About reheating this, 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!
I’ve made homemade pot pies before, but this is absolutely the most delicious one I’ve ever made. Kudos.
Aaaw, thank you, Deb! We appreciate that.
This recipe appeared just as I needed a chicken pot pie recipe for my dinner tomorrow evening. Thank you very much.
I love when that happens! You’re welcome. Let us know what you think of this recipe.
Hey Natasha I made this pot pie vegetarian using roasted tofu. I fallow your recipe absolutely delicious!!
Thank you so much for sharing that with me, Sandy! I’m so happy it worked with tofu! I bet our readers will find this helpful!
First time making one of your recipes. It was very yummy. I used store bought deep dish crust. My problem is I have most of the pie left.. lol. It’s just me. Can I freeze slices of the he pie for another day?
I’m so happy you enjoyed that. Thank you for sharing that with us, Robin! Please see this section in the recipe: “Can I freeze chicken pot pie?” I hope this helps!
I never leave reviews for recipes. However, I find myself unable to control myself while typing this message because I feel the world needs to know how unbelievably great this recipe is! The ratios are perfect and the pie crust is absolutely divine! This pot pie easily blows any previous pot pie out of the water and definitely tops anything a restaurant serves!
This makes my heart happy. Thank you for sharing, Eli. That is so great to hear.
Mine wasn’t quit as pretty as yours but was super delicious!! Will definitely make this one again.
Thanks for sharing, Holly. I’m sure it will be perfect on your next try!
Hi Natasha,
How do you suggest cooking chicken breasts at home instead of buying chicken from the store for this recipe? Thanks for all your wonderful tips.
Hello Maria, you can check some of the roasted chicken recipes here on my blog.
Hi Natasha, I have been using your recipes for a while now, than I ran into recipe for chicken pot pie and I love it,than it said you could sign up for more. So hear I am , Thank you so much 🤗🙃
I’m so glad you discovered my blog, Delores! I hope you get to try more of my recipes soon!
Hi. I don’t do dairy. I can substitute the butter but what can I substitute the heavy cream with?
I always use heavy cream but a light cream or half and half might work if you add a little more flour and butter to help it thicken up properly.
You can add a teaspoon of vinegar or lemon juice to your dairy free milk, let sit for about 5 minutes, it will look like it’s starting to curdle a bit. This basically makes like a dairy free buttermilk. I use it as a heavy cream replacement all the time for most recipes. Personally we prefer almond milk because it adds the least flavor profile and combines well because of the fat content.
This is the best chicken pot pie recipe I ever made. It’s perfect.
Thank you for the awesome feedback, Mary!
great recipe for chicken pot pie! Can’t wait to make it again.
I hope you love it, Mary!
I made this for the first time today! It’s beautiful and delicious!
I’m so happy you enjoyed that. Thank you for sharing that with us, Rita!
AMAZING!! I made 6 individual ones with this recipe. I did buy pre-made dough and didn’t use mushrooms. I’ve never made homemade pot pie…. It’s FILLING!!! I had half of a individual one and was full! Im used to the store ones that have mainly gravy so it’s not too filling but wow! This is so filling and full of flavor!! My son LOVED it, he said it’s his favorite meal now.
I’m so glad this was a hit, Dana! Thank you so much for sharing that with me!
I never leave reviews on recipes but I just made this today and it was fantastic. My family loved it and said it was the best pot pie they ever had. Absolutely loved the crust and it looked pretty too 🙂
That’s great! Thank you for sharing, Gina!
This was a winner of a recipe. I subbed some cubed sweet potato for the mushrooms (I had none) and threw in some grated parmesan to the sauce to add a layer of flavor. I used the pie crust recipe as well and it turned out wonderfully. The whole family enjoyed the meal.
Hi Patty! So glad you enjoyed this recipe. Thank you for sharing your substitutions, they sound delicious!
For someone who has been cooking longer than you have been on this earth Natasha, this Chicken Pot Pie is the best ever, I made 6, 4 inch pies. Simply delicious – my daughter said ‘dad this is so good – how did you make it’. So rave reviews. My pastry was made in the Food Processor, mostly butter and a little Lard.
That’s so great! It sounds like you have a new favorite, David! I’m happy it was a hit with your family!
The best chicken pot pie the crust was so flaky , my go to pie crust from now on
Great to hear, Mary! I’m glad you found your new go-to reipe.
Sooo delish! I even braved making your crust. It was flakey and buttery- an absolute win in my house! Thanks for the recipe! ❤️
You’re very welcome, Deborah! Thank you for the excellent review. I’m happy to hear it was a hit!
Is it okay to fully assemble the pot pie the night before, store it in the fridge and bake it the next day?
Hi Megan, yes, I think that would work. Also, this pie reheats beautifully. See make-ahead tips in the blog above.
I am so in love with this recipe & have made it several times! I would like to know if I can freeze the filling to make the pie at a later date for company?
Hi Susan, so glad you love this recipe. I haven’t tested that to advise. I think it could work but you’d have to experiment.
Hi Susan! I just wanted to let you know that I cooked my frozen pot pie just now, and it turned out amazing.
I did the egg wash on top, then cooked it for about an hour on 400 degrees. Around the 40 min mark, I added the foil for the crust.
So delicious! And awesome to know we can make multiple to freeze for future delicious dinners 🙂 God bless!
Lovely to hear that, Mara. Thank you for sharing that with everyone here!
Added some corn like your pot pie soup recipe and a little Worcester Sauce because I like it.
Beautiful and Delish !
I’m so glad you enjoyed it, Sgeve!
Looks delicious and hoping to try this tomorrow. Is this recipe for a deep dish or regular size pie pan? I didn’t see that info in the video.
Hi Carol, I have this in the recipe notes. I used a 9” deep dish. 🙂
Delicious!!! Husband is the chicken pot pie eater n I’m jus the cook 😉
My first attempt at a chicken pot pie and it was so delicious! I used a rotisserie chicken, frozen pie crust, no mushrooms. Other than that I followed directions exact. It was seasoned perfectly, not too salty. I will make again and add in corn and green beans. Great directions. This was so yummy!
Glad you enjoyed this recipe, Lori. Thanks for sharing and I hope you’ll love all the recipes that you will try!
Hey Natasha!
I have been making this incredible pot pie recipe a couple times a month. Just my husband and I, seniors. Love it so much. Leftovers are marvelous. Usually serve with a nice green salad or Caesar salad. However, rather than egg wash I brush a nice butter and parsley on top.
Anyone who is hesitant or has not made it: Make it!
That sounds good too! Thanks for sharing, I hope your family will love all the recipes that you will try.
Absolutely the best chicken pot pie I’ve ever made. I got rave reviews from my dinner guests. Rotisserie chicken really works well and frozen ready made pie crusts makes this so easy. Love it!
So glad to hear that. Thank you for sharing.
A+. This one will definitely me making its was into our monthly rotation! Added a few more spices – thyme and paprika and a bit of Parmesan cheese to the top of the crust, otherwise everything else was the same!
I’ve yet to have bad recipe from you dear Natasha, you’re my number one go to source!
Hi Lena, nice to know that you found a new favorite! Thanks a lot for sharing, I hope you’ll love all the recipes that you will try.
Hi Natasha,where can u buy the tool for scraping up your vegetables,thank you.
Hi Dianne, you can find the kitchen tools that I use here on my Amazon affiliate shop.
I don’t have heavy cream or even half and half, just 2% milk, will that work? I really want to make this and I have everything else! I use many of your recipes frequently and a so glad to have found your site
Hi Vicki, one of my readers mentioned using 2% milk and it turned out runny.
I had the same problem last night and subbed with 1/4 c milk am ~2TBS cream cheese. Turned out really good.
OK Natasha. I made this recipe and although earlier I complained it had too much salt (which it did), it was a hit anyway. Good deal but salt is as you described it up to each and every one of us……different and should be tested. I intend to try other recipes you have.
Hi Marsha, thank you for reporting back. I’m so glad it was a hit for you.
Made a pie using some of your recipe. I added corn and potatoes and forgot my mushrooms but filling was very good. Also diced chicken breast and cooked prior to onions and carrots. Waiting for it to cool so we can dig in.
That sounds delicious!
Could I prepare this pie and then just refrigerate until ready to bake? Maybe even overnight? Will it still turn out well?Would love to bring this meal to friends!
Hi Abigail, yes – you can actually make it a couple of days ahead. Feel free to check the recipe again for some Make-Ahead Tips.
Phenomenal- must make with her homemade dough recipe! Husbands new favorite meal I’ve made! Thank you Natasha!
That is awesome, feedback. Thank you for sharing!
I love this pot pie recipe! I slightly altered it. Instead of using the pie crust on the bottom, I made mashed potatoes and pressed them into the bottom of the pan. Then poured the filling over top of that, then put the crust on top of that. It turned out perfect and so delicious! This dish will be on my regular rotation from now on. Thank you so much!
That sounds delicious! Thank you for sharing, so happy it worked out.
Hi Natasha can I use the whole rotisserie chicken combining both white and dark meat? Or should it be only all white or only all dark meat?
Hi Cee, that would be fine to use both.
I love this chicken pot pie, but it takes a lot longer than 1 hour 10 minutes to make. It takes that long AFTER you’ve prepped everything. Prep takes some time. You have to make the crust, chop onions, mushrooms, carrots, chicken and measure out all other ingredients. After you’re finished with all of them, THEN it takes the 1 hour 10 minutes.
This is so good. I cheated and did some shortcuts (frozen peas and carrots, added at the end and store bought pie crust) and still amazing, another winner dinner from you! Thank you, your recipes always make me look good!
Wonderful! I’m glad you enjoyed this recipe. Thank you for sharing your experience.
We just made this for dinner and everyone in our family loved this pot pie! (There are 7 picky eaters in our family, so that’s saying something!)
My 4 year old even asked if we can make it again tomorrow night.
Thank you!
(To keep it a little lighter I used only a crust on top, not on the bottom) Delicious!
That is awesome, Emily! It really makes me happy to see your comment, thank you for sharing that with us.
This chicken pot pie was the first one I’ve ever made. I even made the crust from scratch using Martha Stewart’s recipe(the best flakey & buttery crust). The pot pie was easy to make and was absolutely delicious. I wanted to add a picture but can’t find how to do that.
Hi Alana, thank you for sharing. You will not be able to share photos here but feel free to share them as a comment on our Facebook page or as a post on our Facebook group.
Wonderful recipe…my sweet grandson-in-law asked for it for a birthday present! Thank you for sharing!
You’re welcome! I’m so happy you enjoyed it, Georgia! That’s one awesome & delicious birthday present!
Made your chicken pot pie for Pi Day using your buttery pie crust, too. The whole thing was delicious. I seasoned it with some garlic and onion powder but that was the only alteration. I used a rotisserie chicken and it all came together easily. I made the crust and the filling one day ahead. On the day of, I gently warmed the filling before adding it to the pie crust and baking.
We all loved it. This is a keeper. Thanks for a great, easy recipe.
You’re welcome, Carol. Thank you for sharing your experience making this recipe, good to hear that you all loved the result!
Whoa! Must be a typo on the salt! I couldn’t thin it back even with a quadruple batch. Guessing it should have been 1/2 tsp instead of 2 tsp. Otherwise great.
Hi Craig, 2 tsp of salt is correct for that amount of filling but it can depend on the saltiness of ingredients added and I always recommend salting to taste since some people like more or less salt.
YOU GOT THAT RIGHT CRAIG!!!!! I WORKED SO HARD ON THAT RECIPE AND THE PIE CRUST ONLY TO BE TERRIBLY DISAPPOINTED WHEN i TASTED WHAT I HAD WITH THE SALT AT THE END. RUINED THE WHOLE DAMNED THING!!!!!!!!!
OMG, this pie was a real winner. So delicious! Not only was the filling tasty and wholesome but the buttery pastry was perfect. I made the pastry the day before and as there was just two of us, I only used half of the pastry. Ended up with enough pie for two nights. Also, I now have extra pastry for another pie in my freezer. Thank you Natasha for an awesome recipe.
That’s awesome, Julie! Thank you for your good comments and feedback. I’m so glad you loved it!
Are you Sallie’s daughter? I taught down the hall from her in Oak Creek. I just made this pot pie and it was putzy but tasty.
I made this for tonight’s dinner. Great taste, easy, and the crust is now my go-to recipe. I go to your recipes first. Hope for Ukraine.
Thanks for the good comments and feedback, Nancy. Good to know that you enjoyed the recipe!
The recipe looks delicious! I am definatly going to try it. I have to say, I love your pie shield tip! I never saw that before and it is brilliant!
Thank you, Hope! I hope you try it and love it!
Can I sub half and half for heavy cream on a 1/1 measure basis? #iknownothingaboutcooking
Hi Joyce, I always use heavy cream but a light cream or half and half might work if you add a little more flour and butter to help it thicken up properly.
I just raved about the chicken pot pie but I wanted to mention that I also added corn and potatoes along with extra half and half. It is a winner.
Yum! Thank you so much for sharing that with me, Judy!
Can I use Bisquick instead of pie crust in this recipe ? Thankyou !
Hi Gale, I honestly haven’t tested that to advise. If you do an experiment, pelase share with us how it goes.
I do that and it’s a family favorite!!! Don’t do a bottom crust, it rises too much. But the top crust and is the best!
We made this today for lunch…super easy and came out fantastic! Will make it again!
I’m glad you enjoyed the recipe! Thank you for sharing that with us.
This is the first time making this recipe. My daughter wanted to help for the first time ever. We had fun creating this dinner and it turned out so beautiful we had to take pictures before devouring it!
Thank you Natasha!
Great to hear that you both enjoyed making this recipe! That is a great bonding experience for you both, I hope your family will love all the recipes that you will try.
I made this for my 26 year old son and his wife and my son said it was the best chicken pot pie he has ever had! That is high praise. It was delicious. I even bought a food processor in order to make the crust. It took me 3 times before I got the crust right. Excellent recipe!!
Wow! That’s just awesome! Thank you for sharing your wonderful review, Judy!
Really good except for the huge amount of salt. Super over salted. I’d say half or less will work.
Thanks for the feedback, feel free to adjust the salt level in this recipe.
Natasha this is definitely THE pot pie recipe! I used half & half for the cream, added some thyme… husband & sons love.
This is the 3rd time making…
I’m so happy to hear that, Sherrilynn! Thank you so much for sharing that with me.
This pot pie is a keeper and it was really easy and tasty. I of course can never leave anything alone so I add celery, potato and corn and a pinch of oregano. I baked my pie in a paper bag and it came out perfect. Thank you
Sounds great and I’m so glad you enjoyed it!
My picky partner too a bite, before I and said, OMG-delish!
Having never made a pastry anything…..the crust was challenging for me. Ended up hand building the crust. Kept falling apart as I rolled it out. Yet still, it was soooo good! Just a little thick. Delicious!!
forgot; How can I get more of a gravy, more broth, more cream, less flour??
Hi Do, Yes, you can make it less thickened or add more liquid, just be mindful, the most liquid there is the more likely it is to get soggy.
I’m glad you both enjoyed this recipe! Thank you for sharing that with us.
I made this pot pie today, I added a small potato diced with the carrots and onion. I have to say it was awesome good, my husband loved it, I will definitely be doing this recipe again.
Hello Donna, I’m glad you both loved it! Thank you for sharing that with us.
Hi there,
I would like to know if this recipe can be made with filo pastry instead? Also, if we can make it with filo, would the baking time and temperature be adjusted?
Thanks so much!!
Hi Effie, I honestly haven’t tested that to advise. If you do an experiment and try that, please update us too on how it goes.
Might I give this 6 stars? I’ve been making Chicken Pot Pies on and off over the years, and this is by parsecs, the best ever! I used part of a Costco rotisserie chicken for the meat and it was excellent. The only change I made was to the outstanding crust recipe. I used a 50/50 mix of water and vodka. I do that with my dessert pies as well, because it makes the crust just a bit more flakey and tender. Overall an outstanding meal that my picky spousal unit adored. Thank you.
Fantastic! Thank you for the review. I am so happy this recipe was enjoyed!
I made this yesterday and was surprised at how easy it was! I replaced the mushrooms with potatoes and added extra seasoning (garlic, onion and cayenne powder) and a little maple syrup. I did use store bough pie crust and kind of regretted it. Next time, I’ll definitely use your pie crust recipe.
Hello Lily, thanks for sharing that with us. Good to hear that you enjoyed the process and loved the result!
Absolutely amazing! The instructions were easy to follow, and the end result was perfect! Many thanks for making me a kitchen Wonder Woman!
Omg. This is the best chicken pot pie I have ever eaten. Will make this again for sure!!!
That’s great! I am happy you enjoyed this recipe. Thank you for the review.
I forgot to mention in my first review that I have once added corn to the recipe and another time I added celery. Always the best! I think if you follow it the letter your filling won’t be runny especially when you add the flour and stir consistently for the two minutes😀
Corn? That sounds yummy! Thank you for sharing!
I have made this 3 times now and I feel it is getting better each time. My main concern is rolling out the pastry. Mine is very untidy and I can’t seem to get it even. It tastes great though and my son in law (a chef by trade) compliments me each time I use this pastry. I would just like to get it right when I roll!
This was so delicious and easy to make. Will definitely be making it again.
That’s just awesome! Thank you for sharing your wonderful review, Mary!
I went outside the box after hearing the reviews. The filling was easy and delic. I had never made a pie dough so you can just imagine… in spite of your wonderful video I struggled with knowing when the dough was ready to roll out. I think I didn’t add enough water because as I rolled it the disc was creaking around the edge. Sheer determination and piecing together I eventually got two discs. Also, after its been refrigerated how long should it sit out before you roll ?In spite of the craziness It was pretty and even eatable. It took forever to brow. Is that because I tortured it. The crust actually tasted better when reheated much flakier. Love your comments.
The Chicken Pot Pie is the bomb!
Absolutely delicious i didn’t change a thing and it came out perfect!!!
Hello Lori, great to hear that the recipe turned out to be perfect! I’m so happy to hear that, thank you for sharing.
Love your recipes. Can I double your chicken pot pie recipe and put in large casserole dish and only use top crust. I have a large crowd to feed
Hi Maria, I haven’t tried doubling this recipe to advise. It will likely require a longer baking time. If you happen to test that. I would love to know how it goes!
This was delicious. I omitted mushrooms because my husband doesnt eat them–I added nothing extra and it still came out absolutely delicious.
Good to know that you enjoyed it even without mushrooms. Thanks a lot for your good comments and feedback!
Oh my, soooo good! I used this recipe to make a turkey pie. Leftover turkey, turkey stock and a bit of leftover gravy. I didn’t have cream so I did without. Honestly don’t think we missed it. Excellent ratio of meat, etc. to sauce. Wonderful flavor. Just delicious. Thank you!
You’re welcome, Wendy. Thank you for your comments and review, good to hear that you enjoyed this recipe!
This is the best chicken pot pie I have ever made. I did substitute corn and string beans for mushrooms since my husband doesn’t like them. I would make this again and again.
I’m happy to know that you both loved this recipe, Karyn. Thank you for sharing that with us!
Hi Natasha. I love your videos and your recipes. I have made several of them already and they are delicious. I’m going to try out your baked cheesecake recipe tomorrow!! 🤞I have a couple of questions about the potpie recipe. First, can I make this as individual potpies instead of one large potpie? And I prefer my chicken in chunks instead of shredded. Can I do that as well? I guess I’m use to the store bought frozen ones. Lol. Thanks for all of the great videos and recipes.
Hi Kelli, I bet individual pies will work and look so adorable! I haven’t tested that to advise, though I bet that could work! Chicken chunks may work! I hope you love this recipe!
This was my first time making Chicken Pot Pie from scratch.
I was impressed at the first sign of my gravy – so thick and beautiful…
I made it gluten free and no one could tell the difference. It is simply delicious!! A MUST HAVE!
I have a GREAT tip for you and your readers::
For years, I didn’t make homemade crust because I get annoyed cubing cold butter.
But I stole from another recipe the idea to GRATE the frozen butter. YES, use a standard cheese grater!
It is SO easy and because the pieces are all the same size, cutting in with the pastry knife is QUICK!!
Thank you so much!
I made 4 mini pies and a small, rectangle 8×6, glass baking dish with this recipe!
I’m so happy you enjoyed that. Thank you for sharing that with us, Sonia!
I made 1 pot pie using your crust recipe & 1 with store bought shells. Your pie crust recipe was amazing & so flaky & way better tasting than store bought! The pot pie filling was the perfect flavor & consistency! So delicious. Thank you for being so awesome! I love the videos to supplement the recipes.
That’s awesome feedback, Mary. Thanks a lot for sharing that with us, we appreciate the good review!
If I make the filling the day before cooking, would I need to cook the pie longer than stated in the recipe, or should it be left out of the fridge for awhile before putting it in the oven?
Thank you.
Hi Jer, 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!
I followed this recipe to the letter (using leftover turkey instead of chicken). It was the very best pot pie I have every eaten!
I love your recipes and check them first before any other source. Thanks for the great videos too!
I’m so glad this worked well with turkey! Thank you so much for sharing that with me, June!
Simply delicious! I couldn’t find Lactose-free whipping cream, so I used Oat milk instead, and It was yummy! I love your recipes and your videos.
Thank you, Natasha!
Good to hear that oat milk worked well too! Thanks for the review, we appreciate you sharing that with us.
I love this recipe. It’s perfect. I have never loved chicken pot pie more. This is my go to recipe. Thanks Natasha!!!
Very nice! I’m happy that you loved this recipe, that’s so awesome!
I bought a pie crust, maybe next time I’ll make yours Natasha. This was really good. It’s easy to customize-left out the peas, added baby potatoes, you could add corn, broccoli, bacon, etc. My first pot pie!
Thank you so much for sharing that with me, Eugenia! I hope you try the full recipe soon!
I made the chicken pot pie X2 and have an entire cooked pie leftover. How can I store and use later without compromising taste and texture?Great recipe!
That’s just awesome, Joe! To freeze a pot pie, cover with foil and freeze for 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. I hope this helps! I haven’t tried freezing a cooked pie, but it should be good for a few days in the fridge.
Yummy! I tried to embellish a bit and didn’t get the “gravy..
Great to hear that you enjoyed it!
Fantastic recipe(s)! The best pot pie recipe I’ve tried. And, I even made the crust using your recipe! Never had any luck with pie crusts. Both are definitely keepers and I will not shy away from making crusts anymore. Thank you!
You’re welcome, Rhonda. The pie crust recipe is our go-to recipe too, I’m glad you enjoyed it!
Dear Natasha,
I made this today with what I had on-hand —– 2 cups of leftover rotisserie chicken, 1 small, boneless, skinless chicken breast that I boiled until done and chopped, a pre-boiled yukon gold potato to make up the difference, a six-ounce jar of mushrooms (not fresh) and store-bought pie crusts.
Out. Of. This WORLD DELICIOUS
The fresh parsley (which I ALWAYS have on-hand) added just the right amount of brightness to this beautiful, savory pie!
I can hardly wait to make it again using your pie crust recipe!
Additionally, this was a really FUN dish to make.
Thank you so much, I will be sharing the link with others! I’ll never buy a frozen pot pie again!
❤️❤️❤️
Hello Neva, I’m glad you enjoyed making this recipe. Thanks a lot for the awesome review!
I made this last night, following the recipe almost exact. It was so good! Thanks for sharing, we will be using this as our good to recipe.
You’re welcome! I’m so happy you enjoyed it, Jennifer!
Oh my gosh! I made your chicken pot pie and used your pie crust recipe and it was like heaven! My husband ate 3 slices! Thank you for this recipe! I’m going to use the pie crust recipe again for a sweet pie!❤️
That is awesome feedback, Colette. Thanks a lot for sharing that with us!
Perfect! Thanks for sharing! I did potatoes instead of mushrooms (which I didn’t have) and added a dash of cayenne pepper.
Potatoes are good! So glad you loved it, Barbara.
Would like to give more stars. Finally a Pie that every one in the family loved,even the WIFE haha. she is not a fan of my trying different recipes but loved this one. will definitely be trying your other ones
Aaaw, that is so inspiring for me. Thank you so much for your excellent review, I’m happy that it was a huge hit!
Your chicken pot pie tastes great but is too runny. Better consistency with less chicken broth—1 3/4 cup chicken broth instead of 2 cups, and more cream—2/3 instead of 1/2 cup. Would help to remind clients that the consistency of the filling in the pot when you’ve made it will be the same consistency you get in the finished pie.
Thank you so much for sharing that with me.
With respect, I do not agree that the sauce is too runny. Mine turned out perfectly, but it’s fair to point out that I used peeled and chopped potatoes (which can soak in a lot of liquid) in place of mushrooms to accommodate some guests. I also refrigerated the filling overnight before putting it in the pie crust and baking, so that might have allowed the vegetables and chicken to soak in more sauce. Looks like we both agree it tastes fabulous — I got rave reviews all around!
This may be the most delicious thing I’ve ever made, and it’s all thanks to this recipe!!
That’s so great! It sounds like you have a new favorite, Megan!
WHOOPS! I didn’t see that I could leave you stars! So here’s my second reviews with ALL the STARS!
Thank you, Beth!
Making this tomorrow. I don’t eat mushrooms and saw in some comments about adding some potatoes. Should they be cooked a little beforehand?
Let me start by saying I never leave reviews. I just don’t have time. But I HAD to get back on here to rave about this recipe. My two boys (6 & 8) seem to turn their noses up at EVERYTHING I make. It’s so defeating. I found this recipe today and was desperately in search of a WIN. And BOY did it deliver!!! My kids ate all of the leftover filling that didn’t fit into the actual pot pie that I had put to the side; then they cleaned their plates, asked for seconds, and cleaned them again. My 8yo couldn’t stop saying the words, “This crust is amazing, oh my gosh. It’s amazing.” It made me heart LEAP to see them eating so heartily and happily. It made every minute of making this dish so darn worth it! So THANK YOU for this amazing recipe!! (I swapped out the mushrooms for small diced potatoes that I boiled ahead of time). It’s truly a spectacular dish. WIN!
Wow, that’s really awesome feedback. I am happy that I was able to read this comment, Beth. It helps inspire me to get better and do more recipes for you all. Thank you so much for the motivation!