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 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
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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
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha!
I want to make this chicken pot pie cause it looks so good, but what can I use instead of peas? Can’t stand them.
Hi Linda, You could leave out the peas and use a little more carrots.
Best pie crust, best pot pie! I don’t even care for pot pie but this a recipe is worth revisiting. Delicious!
Thank you for that great review, Jacqueline!! I’m so happy you loved it!
Wonderful recipe. Made this for a friend whose husband is recovering from covid so they are both stuck in their home for 14 days. Made one for them and another for my hubby and me.
That’s so nice of you! I hope they both loved it, Rochelle!
I made this tonight with your pie crust recipe and it was outstanding!! The only modification I made was subbing a 2:1 ratio of almond milk and canola oil for the heavy whipping cream. My husband and I both said it was the best chicken pot pie we’ve ever had. Thank you for the recipe.
Love it! I’m glad you both enjoyed this recipe and thanks for your review.
I live on my own. What love to see recipes that feed 1-2 people.
Thanks
Thanks for your suggestion, Cheryl. If you click also on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!
I have made this twice and both times it was a big hit. I did leave out the mushrooms because my family are not a fan of them.
Will add this to my recipe box.
Hi Michelle, great to hear that it’s always a hit and you loved it even without mushrooms. Thank you for sharing your feedback with us.
Hi Natasha, can this recipe be used for individual pot pies, then put in the freezer?
Hello Pat, I think that will work but I honestly haven’t tested that to advise. You might have to do an experiment on that one. If you try that, please share with us how it goes.
Wow! I now have a go to pie crust and this pot pie was amazing. I omitted the mushrooms and added 8oz chopped celery instead. The texture was great. I will be adding this to my rotation and maybe I will get better at rolling out those crusts and the fluting too ❤️
Sounds great, Lisa! Glad you enjoyed this recipe, thank you for your review.
Made this last night and my 12 year old ate 70% of the pie himself. That speaks volumes, because his standard answer when I ask, “how hungry are you tonight?” is, “ that depends, what we are we having?” I cooked my chicken breasts in Monterey chicken seasoning in a soup vide cooker, cubes 3/4 shredded the rest. For the gravy & veggies, I subbed garlic powder for fresh, celery for mushrooms ( undercooked so it still had texture in finished pie), added dried thyme, a little more Monterey seasoning, a pinch of nutmeg, salt & fine white pepper. I love that I can adjust the seasonings to taste since chicken is precooked. This is my second go at “big batch” chicken pot pies. I made a double recipe, which is enough filling for 3 standard store bought double pie crusts. A quick trick for saving & freezing the extra pie filling: save aluminum pie tins, line w/ press & seal wrap or parchment and fill w/ (domed up) pie filling. freeze about 6 hours, remove from tins, & wrap well for freezing, or shrink seal w/ a food saver. When you are ready to bake, either use premade frozen pie crusts according to pkg instructions, or make your own crust while letting that frozen brick of filling thaw for 30 minutes. I didn’t make the homemade crust last night but I plan to now that I’ve got frozen pie shaped filling blocks ready for the crust.
I’m so happy to hear that he loved the pie so much! My son is 12 as well and I can totally relate to that feeling! Thank you also for sharing your wonderful review.
Hello everyone,
I plan on making this for my family very soon because it looks so delicious. I have never made pot pie before and was curious if I could add shredded cheese into the filling? Would that change anything about the cook time or consistency?
It’s would prob be fine to add a little cheese, however, it is so creamy you don’t even need it. I’m excited for you to try this, it’s amazing!
Hi, do I follow the same recipe if I’m at 6,000 ft elevation or do I need to adjust it?
Fairly certain I make Natasha’s recipes 2-3 times a week and tonight I tried this one for the first time! As always, it was absolutely delicious! I did use a store bought rotisserie and pilsbury pie crusts (granted I plan to try the homemade crust once I get a larger food processor) but it was so good! Highly recommend this recipe!
So glad you enjoyed the recipe, the homemade pie crust is ridiculously easy and so worth it, it takes this to a whole new level.
I made this last night and my family said it was the best Chicken Pot Pie I had ever made, I agree!
That is the best when the family loves what we moms make. That’s so great!
Hi Natasha! This looks amazing and I will be delivering it to a friend and delivering the next day… What would be the cooking instructions if its going from the fridge (uncooked dough) to the oven the day after preparation? Thanks in advance!
Hi Tyler, I haven’t tried making it ahead of time that way. I would worry about the crust being soggy. 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!
Thank you for sharing this recipe. I made it for my mom and boyfriend last night and received the best compliment from my mom – “I think this recipe is better than mine”.
Hi Angie, good to know that your family enjoyed this chicken pot pie recipe. Thank you for your review!
Made this last night and boy did this taste delicious! Everyone loved it. I’ve never made chicken pie or any pie for that matter, but it this was fairly easy. I had about a cup of filling left over that couldn’t fit in the pie… I’m assuming because I added a few extra peas/carrots, but not sure why. But I’ll save the left over to make your chicken patties! I did use frozen carrots and store bought pie disks to save time, and it still came out lovely.
Yum! That’s a great idea for the leftovers! I’m so glad you enjoyed it, Ashley!
I made this for dinner tonight and it was scrumptious! My husband, who is not a fan of chicken pot pie had two giant slices! ❤️ I do have a question…can I freeze the cooked pie? If so, how would I reheat? Thanks so much for making me a better cook!
Wow! That’s just awesome! I’m so glad you both enjoyed that! 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!
So easy thank you! At 9,000 ft elevation, so added 1/3 cup of stock and 3 tbs of cream, and the end result was SO GOOD. Also used ready-bake biscuits (pulled in half) as the crust instead of pie crust. The kosher salt and pepper over the egg wash is a great touch
Hi Kelly, so glad that worked out great! Thank you for your review and feedback.
Oh my goodness…this is by far the best potpie we have ever had! I knew it was going to be amazing as ALL your recipes are!! Even the crust was like no other. I will only use this for all my crusting needs!!! Thank you for all your wonderful recipes and videos…super great quality on those too!
You are so welcome, Cindy. That just made my day super great! Thank you for sharing that with us.
Hi Natasha I am a big fan of you I tried a lot of your recipes and we love them all but this chicken pot pie is absolutely amazing thank you ❤️
You’re welcome! I’m so happy you enjoyed it, Lena!
Hi Natasha i have a problem. I made the pie and followed instructions but my bottom pie crust was not done . What should i do for next time. In fact my family ate the top crust and filling and it was delicious. Thanks Lorraine
Hi Lorraine, oh bummer, I haven’t had that experience, but I’m curious if you like the pie sit after filling it? I recommend putting it in the oven right away. Also, make sure your oven is calibrated and running at the right temperature. Was anything possibly altered in the recipe or the process? It’s so hard to say what the culprit is without being there.
I made this yesterday and from previous experiences with the bottom crust, once I placed the bottom crust..I baked it until lightly browned and then filled it and placed the top crust. It was the BEST I’ve ever made, I’ll never make it any other way!
That is awesome feedback, thank you for sharing that with us!
Made chicken pot pie absolutely delicious. Can I make this and freeze it unbaked
Glad you loved it, Karen. 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.
Delicious! These flour/stock/cream/butter ratios made it hearty and comforting without any heaviness.
Thanks for your good feedback, Kay. Glad to hear that you enjoyed this recipe!
Hi Natasha! I would just like to tell you how my family loved this recipe. I have tried your olivye salad too. My husband always brag about how I make this better than anyone. Thanks to you!
That’s a great compliment, than you for sharing that with us, Mila! Glad your family loves this recipe.
Could you substitute the all purpose flour for an almond flour or other gluten free flour (food allergies)
Hello Trina, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
All my family said this was the best chicken pot pie they ever tasted!
I used a store bought pie crust and it still was delicious. I made it early and then put it in the fridge for about 45 minutes and took it out 30 minutes before I was to bake it. It was moist and flavorful.
Thanks for sharing!
That’s just awesome! Thank you for sharing your wonderful review, Virginia!
All of your recipes are so good, Natasha! I’ve made so many of them. The chicken pot pie came out great. This was the first time I ever made a pie crust, and it came out perfect. Just last night I made your Russian Honey Cake and that too was a hit. Thank you!
You’re so welcome, Kim. I hope you’ll love all the recipes that you will try!
This recipe is amazing! You can have fun with it too. I subbed brocolli for the mushrooms. Also had some corn from my garden and added that! Followed the recipe other than that. Oh did not have heavy cream so used half and half. My hubby said please hide the rest so I dont eat more tonight…
Haha thanks for sharing that with us, Margie. Glad you loved it using mushrooms and corn too!
Hi Natasha, first time I EVER made a pie crust – WOW it really was easy and sooo flaky!
The filling was very tasty, but runny – unlike yours which kept it’s shape.
Do you have an idea why that might be?
Thank you, C
Hi Clori, I’m so glad you gave this pie crust a try! It shouldn’t be too runny, and I would make sure nothing was altered in the recipe ingredients or processes. YOu can try cooking it down a bit more.
Thank you for this beautiful,and perfect pot pie recipe ❤️ From my family to yours.
You’re very welcome!
Thank you for this beautiful,and perfect pot pie recipe ❤️
You’re so welcome
Turned out so delicious and perfect!! I omitted the peas, and added celery and mushroom stock in addition to chicken stock. Will be saving this recipe and plan to make again! Thank you for sharing!!
You’re welcome, Karina! I’m happy you enjoyed this recipe!
This was so good!! I couldn’t believe I made a chicken pot pie that tasted as good as this one did!! Thank you again for another great recipe!
Isn’t it so great! I’m happy you enjoyed it, Markita!
Made this tonight and it was perfect!! I pre-baked the bottom crust for about 10 minutes before adding the filling and top crust. I also had leftover filling. Delicious recipe!
I’m so glad you enjoyed it, Caroline!
Can the mushrooms be omitted or would it significantly impact your recipe ? My family is not a lover of mushrooms. Thank you Natasha !
Others used potatoes instead of mushrooms but feel free to omit them from the recipe.
If you use potatoes instead mushrooms how long would you boil the potatoes prior to baking?
Hi Dani, if you are using diced potatoes? You might boil for 15 minutes or until the potatoes are pretty tender.
Hey Natasha l made the chicken pie the other night and it was amazing… Thankyou so much for your recipes… you make cooking so much fun and easy and enjoyable xx
You’re welcome! I’m so happy you enjoyed it, Sonia!
Delicious! Just like all of natashas recipes 🙂
Aww! Thank you Sam! I’m so glad you’re enjoying my recipes!
Natasha, I make the chicken potpie for dinner tonight. Oh my stars and garters, it is wonderful!! My wive is proud of me.
Yay, that is fantastic feedback, Rick. Thank you for your great review, I appreciate it!
I have made this chicken pot pie so many times and it is amazing! I am going to be making 4 for an upcoming dinner at a church event and will be freezing them beforehand. I normally bake it in my 9” cast iron pan. But should I get 3 more pie dishes and freeze and bake each one in its own dish? Is it okay to freeze then bake in the same dish?
Hi Jess, we like to make them in their own pans we’re serving them in so they can hold their shape.
Hi, I have store bought pie crust and store bought puff pastry dough. Do you think puff pastry would be ok to use? I feel like the store bought pie crust would be too thin.
Hi Elita, 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.
Hi can I use the cream cheese pie crust instead because it seems a lot easier
Hi there, I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
Absolutely delicious. Homemade crust was easy to make and worth the extra time.
Thanks for your great review, Ann!
My absolute favorite !! Best recipe for chicken pot pie!!!!
Thank you, Joanne! We appreciate your great rating and review.
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!
That’s so great! It sounds like you have a new favorite, Alicia!
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.
Aww, I’m so glad she loved it, Laura! That’s so thoughtful of you to make it for her!
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.
Thank you for sharing your wonderful review!
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!
Thank you so much for sharing that with me, Sue! I’m glad you all enjoyed this recipe!
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
THank you for this wonderful review and comment! I’m so happy you enjoyed this recipe and our channel!
So good! I wouldn’t change a thing with this recipe. I will be making it again. Thanks Natasha!
That’s so great! It sounds like you have a new favorite!
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??
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.
Hi Natasha, So I made this amazing recipe and it was a hit. I also added corn and potatoes cut up into small squares. You can never have enough veggies! Thanks for sharing your recipe. Will be a regular on the menu
You’re welcome! I’m so happy you enjoyed it!
Good recipe, though I believe the 425 temperature is too high, it dries the pie out..
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!
Sounds awesome! I’m so happy that you enjoyed this recipe, thanks for your great review, Patty!
My husband and I love, love, love this chicken pot pie recipe. I cannot get the filling to set, but it is delicious anyway.
I’m so glad you enjoyed it!
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.
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!
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?
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.
Loved it! Simple to make & so delicious 🤤 The crust is also so good! Will also use when I make my pies🥰
I can’t wait to make this again soon! I’m so glad you enjoyed it, Maria!
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!
Thank YOU, Ginger, for the wonderful review and tips! I’m glad you enjoyed this recipe!
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!
Thank you so much for that great review, Hannah!
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!!
That’s so great! Thank you so much for sharing that with me.
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.
Thank you so much for sharing that with me, Maryann! I’m so glad you enjoeyd it!
Can I add potatoes to this? If so, how? Thank you.
Hello there, I imagine that will work. If you try that, please share with us how it goes.
How do I add potatoes to this? Thank you.
Others shared that they just added diced potatoes and liked it.
I saute the diced potatoes in the butter while I chop the onion and then add the onion and cook per the recipe directions and it turns out really good. I usually dice two small to medium yellow potatoes.
Thank you so much for sharing that with us.
Do you omit the sugar in your crust since this is a savory pie?
Hi Jean, I would follow the complete instructions on how to make it. We didn’t make any substitutions.
Hello Natasha,
Pot pie is amazing!!
What is your advice in reheating it in the oven? I know you recommend the microwave, but I don’t have one and I’d like to reheat it whole for the next night’s
dinner.
Diana
Thanks, Diana. The secret is to preheat your oven to 300 degrees and protect the edges of the crust with foil, reheat it for about 15-2o minutes
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
You’re so nice! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
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?
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!
I made this pie using baklava dough, super tasty 👌🏼👌🏼
Love it! Thanks for your great review, Rita.
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!
Substitution can be tricky, but I’m so glad it worked out for you! THank you for sharing this comment with me, Lauren!
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!
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.
Where is the link to the pastry scraper please?
Hi Mairon, you can see the kitchen tools that I use here on my Amazon affiliate shop
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?
Hi Amber, I recommend checking my Pie Crust recipe. for the complete instructions on how to make it.
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!
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?
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!
Tried this and it was delicious. It was even good warmed up the next day!! Love your videos!!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
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?
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!
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
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.
It’s was so good! Never made chicken pot before! First time and it was a hit! Thanks! 🙂
That’s awesome! Good job too and I’m glad it was a success, Mike.
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
Hi Anja, yes that would be the reason why. Thanks for sharing that with us.
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….
Hi Dawn, individual pies may be cute! I haven’t tested that to advise, though. We serve the pie dish.
This does solidify quite nicely for presentation
I made this recipe today.
Ooooh my god we loved it!!!!
Great recipe its one of our favorites now!!!!
Glad you loved it! Thank you so much for sharing that with us.
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!
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.
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!
That’s nice! Thanks for sharing that with us, I’m glad it was a success!
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?
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.
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!
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!
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.
That’s so great! It sounds like you have a new favorite!
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.
That’s just awesome! Thank you for sharing your wonderful review, Ivy!
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
Hi Donna, here’s the dish that I used. You can find it on my Amazon Affiliate Shop.
Absolutely delicious.
It has become one of my family’s favorite meals.
Great to hear! Thank you for sharing that with us.
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.
That sounds like the perfect dinner! I’m so glad you enjoyed this recipe!
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??” 🤣
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!
This recipe is amazing. Super easy. Thank you so much for sharing this with us!
You are very welcome, Dee. Thank you so much too for your awesome review!
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.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
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.
Hi Melody, thank you for your comments and feedback. I actually linked the deep 9″ pie dish that I used for this recipe.
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?
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.
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.
I hope you love this recipe Karen!
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.
Perfect! I’m happy that you loved this recipe, thank you for sharing!
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!!!
Awesome! Thank you so much for your wonderful comments and feedback.
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
Thanks for your good feedback, we appreciate it!
Hi Natasha,
It is very easy and tasty .. I love it
Thanks for sharing!
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.
Hi Joyce, please try it! Here’s my pie crust recipe. I hope it becomes one of your favorites!
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
Thank you for sharing that with me, Agnes.
What if I don’t have mushrooms? Can I use some cream of mushroom?
Hi Eva, you are welcome to omit the mushrooms. I can’t say cream of mushroom will work; it may alter the flavor.
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!!!
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!
I’m so happy to hear that! Thank you for sharing your great review, Amelia!
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 🌹💕🙏
Hello there, great to hear that you loved this chicken pot pie recipe. Thanks for your great review!
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 🙏 🙏🙏🙏😋😋😋😋😋❤️👨👩👧👦❤️
I hope you all love this recipe, Mahnaz!
Wonderful recipe.. pie looked and tasted delicious 😋.. will definitely make again and again.. thank you so much xx
You’re welcome, Ceri! It sure sounds like you found a new favorite recipe! I’m so happy you enjoyed it!
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!
So happy to hear that, Sharon. I’m glad you loved this recipe!
I add potatoes as well. So yummy
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
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?
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!
Your recipes are so wonderful!!!!! Love watching your videos!
Thank you so much for your compliment and for always watching my videos!
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!
That’s so great! It sounds like you have a new favorite!
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
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.
Can I make the crust in a stand mixer? I don’t have a food processor..
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.
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.
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.
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!
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!
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.
I’m sure she is very proud! I’m happy that you loved this recipe, Wendy. Thank you.
I made this tonight & OMG my family LOVED it! The crust was amazing! So easy I will forever use this! Yummy 🤤
Awesome! I’m really happy to hear that, Julie. Thanks for your fantastic review of this recipe!
Can you make the filling a day ahead and then assemble and bake next day?
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!
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?
Hi Amanda, the time shouldn’t change by much, but it may take slightly longer to reach the desired temp.
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’m happy to hear that you and your husband loved this pot pie! Thank you for your great comments and feedback, Jocel.
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!
You’re welcome, Jim! I’m happy you enjoyed this recipe! You can share your photo on your social media site and tag #natashaskitchen.
Can I substitute for either Store Bought Puff Pastry or Phyllo?
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.
Loved your recipe!! I’ve made lots of chickrn pot pies in my life time & this was by far the best!
Thank you, Karin! I love getting comments like this! So glad you enjoyed this recipe!
Made your Chicken Pot Pie today and it was DELICIOUS. Two thumbs up 👍👍
I love watching your videos. Helps a great deal.
I’m so happy to hear that! Thank you for sharing your great review!
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!
I’m so glad you enjoyed it!
Thank you for the recipe Natasha!
It was very delicious 😋
You are most welcome! I’m glad you liked it.
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.
I’m so happy you enjoyed that. Thank you for sharing that with us!
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.
I’m so happy to hear that! Thank you for sharing your great review
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.
That’s so great! It sounds like you have a new favorite!
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! ❤️
Awesome! Thank you for your good comments and feedback, Chris. I appreciate that!
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.
That sounds delicious, John! Thank you for sharing that with us!
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!
I’m so glad you enjoyed it!
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!
Awesome! So great to hear that, Evelina. Thank you to you both for trying out this recipe!
Would love the recipe for the crusts. sounds wonderful thank you
Hello Debbie, sure! Here’s my Pie Crust recipe
Easy and delish!! Promise next time will be with homemade pie dough, because it will be a next time soon 😋
Thank you, Joselyn. Yes. that would be perfect! I hope it will become your new favorite.
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!!
I’m so happy to hear that! Thank you for sharing your great review, Tay!
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!
That’s a nice substitute, thanks for sharing. I’m glad you loved this pie!
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!
Thank you for your support and I’m happy to hear that, Toby!
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!
I’m so happy to hear that! Thank you for sharing your great review, Lis!
Made your Chicken Pot Pie today with store bought crust. Didn’t have mushrooms but still tasted great. Great wintertime comfort food. Delish!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
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.
Hi Nancy, I’m so glad that my recipes are helping you during these times. Thank you for sharing that with me.
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!
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!
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.
I’m so happy you enjoyed that. Thank you for sharing that with us!
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
I’m so happy you’re enjoying our recipes. Thank you for sharing that with us!
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!! 🙂
Hi Suzanne, that makes me so glad. Thank you for sharing your wonderful review!
I made this for dinner tonite and it was delicious! Thank you for a wonderful recipe! 🙂
You’re welcome! I’m so happy you enjoyed it, Suzanne!
Delicious-Definitely tastes homemade! 💗
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!
Thank you for that wonderful review, Ana! I’m so glad you enjoyed this recipe!
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.
Thank you for sharing that with us, Juliane!