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. 
I am not much of a cook so attempting this was a true task for me. But, this turned out great and my husband loved it! Looking for more recipes now through Natasha!
Nice to hear! I hope you and your family will love all the recipes that you will try.
Excellent! Followed recipe exactly except for adding some sliced celery and poultry seasoning. I rolled out the packaged pie crusts a bit larger to ensure having enough to seal at the top.
Glad you liked it!
I substituted the chicken with turkey. I added a bay leaf and 1 1/2 small potato. I also used gluten free flour in the homemade crust recipe and it worked well. I think next time I will omit the bottom crust if adding potatoes because I felt that they were competing. This is a great recipe.
Thank you for the wonderful feedback, Natasha! I’m glad you loved this recipe.
This is my third time making this! I love this pie. Natasha, I made the filling today and will bake the pie in it’s entirety for Thanksgiving. Will I need to allow the filling to come to room temp before putting in the oven? Or can I scoop the filling directly from the fridge onto the pie dough and bake?
Hi Al! No, I don’t think so. It should be fine to just add it to your crust and bake. It may take an extra few minutes since it’s cold but watch it in the oven.
Outstanding! Took me a bit longer than her to make it and I skipped the Parsley. 10/10!!
Will make again for company at Thanksgiving … maybe with some leftover turkey …
So glad you loved it! Thank you for sharing.
I followed the recipe exactly, with one exception – I added about 3 chopped celery stalks in with the onions and carrots because I had them around. I used the linked pie crust recipe and followed that to a T. The pie turned out amazing!
I hosted a lunch and got multiple compliments from everyone, say guests had seconds, and my husband loved it. The pie crust in particular was perfect, the bottom was magically crispy even without parbaking. And it looked beautiful, I wish I remembered to take a picture. I will definitely be making this recipe for life!
That’s lovely feedback, Erin. Thank you for sharing that with us!
Twenty minutes to prep this is WAY under the time it took me. But, the time is worth it because it is delicious and stunning. I didn’t change up the veggies, but I can see doing so next time. Maybe adding another meat like crumbled, cooked bacon or sausage would enhance the flavor? Any thoughts on that?
Hi Kim! Thank you for the feedback. I think the addition of bacon/ham would be great. Let us know how it turns out if you experiment with bacon or sausage.
I agree … it took longer to prep the vegetables etc. but it was easy slicing and dicing work. And yes, definitely worth it !!!!!
SO SO SO delicious. This is my go-to recipe any time we crave chicken pot pie! I’m thinking of making 2 for a Friendsgiving, can I bake them at the same time?
Hi Sophia! I’m so glad you love the recipe. If you have the space to bake two without them touching, that should be fine. You’ll have to watch them in the oven, they may require a few extra minutes.
I have made this multiple times already (and if I haven’t already left a comment, I apologize) because it’s just amazing! It’s my husband’s favorite dish ever. It’s not complicated and tastes SO good. It’s made of ingredients that aren’t hard to source and you probably have most of them in your kitchen anyway. Deeeelicious!! Thanks Natasha!
I’m so glad to hear that! Thank you for the wonderful feedback.
I followed it to the letter, and it was the best pie I’ve ever made. The cream is brilliant! I’ve done it with homemade crust (omg, amazing!) and the ready made crust, which was delicious too!
That’s great, Donna! Thanks for sharing.
I can’t cook so I followed the recipe exactly and my husband loved it. It is on my menu for next week again!
So glad it was a hit, Debra!
Considering making this ahead – could I put everything together ahead of time and then refrigerate, baking the next day? I know I would need to cool the filling before adding it to the pie shell
Hi Maureen! I think it could work but haven’t tested it to advise. This pie reheats well after it’s baked.
You can also freeze it before baking and bake it in a frozen state. See my recipe notes for instructions on this.
I would suggest pre-making the filling and keeping separate from the crust until ready to bake.
The crust doesn’t require partial blind baking before adding the chicken mixture? I’m worried the crust will not cook properly on the bottom.
Our homemade crust rolls out easily and it never gets soggy when baked. The bottom stays crisp without needing to pre-bake.
In the oven right now! I made two! I added RANCH seasoning to one of them..Cant wait!
This is fantastic, I doubled the broth, cream and flour to make extra gravy to serve on the side. I simply removed 2-2 1/2 cups of gravy before adding chicken. Delicious.
Thank you for sharing. Christine! So glad you loved this recipe.
This was a delicious recipe and your crust recipe is a must for this. So much better than any other crust recipe I’ve ever tried. This will be added to our dinner rotation. Thank you!
You’re very welcome, Ashley. We’re really happy to know that this will be one of your new favorites!
Thank you for such an amazing recipe! This was my first time making a pie from scratch, it turned out great! I don’t have a food processor so I used my vitamix blender to make the dough.
That’s great to hear! Thanks for sharing, good to know that you enjoyed the result.
Made this for dinner tonight. It was delicious. A bit of a production, but worth the effort. Thanks for the recipe!
We’re so glad you love this!
Hi
I was wondering if I can freeze it? Cooked or not cooked?
Thank you
Nannette
Hi Nanette, you can check this portion in the recipe “Can I freeze chicken pot pie?” I have some tips there!
I would like to add a wine to the sauce. How and when can I do that?
Thanks
Hi Nannette! I have not tested to know how much to add without changing the consistency of the sauce. You might try adding it in steps 2 or 3.
Hi! I thought I could help answer this for you since my pie is in the oven and I used a bit of white wine in my sauce. When your roux mixture (the butter, veggies and flour) are cooked and ready for the chicken broth, that’s when I would add your wine. Just subtract the volume of wine from the 2 cups of chicken stock and it shouldn’t mess up the proportions. I only added two tablespoons to lend a little more flavour to the sauce. I used a sweet white wine so I didn’t want to add too much and mess up the savory sauce.
Also, I just wanted to say, this is my favorite chicken pot pie recipe! I’ve made it a handful of times and always get rave reviews!
That’s wonderful, Olivia! Thank you for sharing, we appreciate the feedback.
What can we use instead of cream? Cause stomach issues. Thanks
Hi Geri! One of my readers used a coconut based cream. You should be able to use a dairy-free version cream of your choice.
This was AMAZING! Husband and son said it was the best pot pie they ever had!
That’s just awesome! Thank you for sharing your wonderful review, Kara!
Made it today and turned out absolutely beautiful, we can’t wait to chow down, we know it’s gonna taste good because we couldn’t quit sampling the filling. Your crust recipe just makes it all come together. Wish I could add a picture. Thanks Natasha!
Love it! So glad to know that it looks good, I hope you love the taste too!
Fantastic find as usual! I varied and did not use mushrooms, added celery and didn’t use cream, just whole milk with a little more flour in a rue. I also made the brilliant crust. Two large chicken breasts + the recipe above yielded 16 beautiful large muffin size pot pies which was a delightful size even for 1 serving. I’ll be making this again!
I hope you love it just as much next time, CW! Thank you for your great feedback!
This is without a doubt the best tasting chicken pot pie on the internet, and I think I have made just about every one out there. I have always used the same crust when making my pies but I decided to give this one a try and boy am I glad I did. What a delicious and flaky pie crust. I will quit looking now when it comes to the best chicken pot pie. I made it tonight and it is wonderful. Thanks for the recipe.
Wow! Thank you so much for that awesome review, Paul! I’m so glad you loved it!
HOLY COW! My husband loooves chicken pot pie, and said this is the best he’s ever had ☺️ It was way more work than I usually put into cooking dinner (especially on a weeknight), but I will definitely be making this next time we have guests. The homemade crust is absolutely worth the extra effort. Wish I could post a picture of how pretty it looks!!
That’s so great! It sounds like you have a new family favorite, Julia
Whoaaa!!! Best ever, followed to a T including the crust. So so good, fresh, savory, really tasted like a home made with love recipe!!! This crust is the best ever!!! Crazy how the bottom one stays dry and crisp! Natasha’s magic
Thank you, we appreciate it!
This recipe is fantastic, a new family favorite dinner treat!! Thank you for sharing your videos and awesome recipes!!
That’s so great! I’m so glad you found a new favorite, Tami!
This is the BEST chicken pot pie I’ve ever tasted! And that crust! Amazing. I’m making 2 of them tonight for my Twins 21st birthday…they requested this because it’s so good! Thank you!
That’s great! I’m glad they were loved. Happy Birthday to your kids! 🙂
Absolutely fantastic pie.
Easy to make very tasty .
Thank you mu family loved it x
Family said this was the best chicken pot pie they have ever had! Will definitely make again!
What a great feedback, thank you for sharing!
My first attempt at. this kind of dish, and it’s a keeper! I would have baked it 5 minutes longer though. The bottom was a bit soggy.
Glad you found a keeper, Joan! Thank you for sharing.
A trick I have discovered to deal with soggy bottom crust, is to separate an egg (put yolk aside). Beat the egg white and brush it onto the bottom crust. Refrigerate for 15-30 minutes before placing the filling into the crust. I then take the remaining egg white and beat back into the yolk and use that to brush the top crust.
One trick for not having a soggy bottom crust is to put a baking sheet in the oven while it’s pre-heating. Then place the unbaked pie directly on the hot baking sheet. It catches spills and adds extra heat to the bottom of the pie pan.
Hi Natasha
Made this recipe to the letter..only thing I added was a tablespoon of curry powder..wonderful meal..thanks so much!
Thanks for sharing, Laurie! So glad it was wonderful!
Made this with a chicken substitute came out amazing. Paired it with mashed potatoes delicious.
Glad you enjoyed this recipe!
DELICIOUS! Add two tiny adjustments because I like to be true to recipe to critique it. I thought the recipe had celery and cut some so I used it. Also added a splash of sherry. The mushrooms make this dish. I am intimidated making pie crust so I used pillsbury. My husband and I ate half of this in one sitting.
Wondering if left overs can be frozen.
Hi Charlotte! I’m glad to hear you loved it, thank you for the review. I think you could freeze leftovers fine. I have frozen this pie before baking just fine, see my recipe notes for instructions for this.
Absolutely delicious! Only think I done different was use salted butter and just didn’t add the extra salt it called for. It was the best chicken pot pie I’ve ever had. Definitely putting this into my dinner rotation!
That’s so great! It sounds like you have a new favorite, Lindsey!
Can you make this into hand held singles? Will the dough work for meat pies for example?
Hi Ange, I bet individual pies will work, I haven’t tested that to advise myself, but here’s what one of our readers wrote: “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 hope this is helpful!
I am not a great cook…but you are making me a better one! The chicken pot pie was delicious. I couldn’t believe I made it. I forgot to add the parsley, but it was still good (my husband sprinkled it on as it was served). Your videos really help me to understand the nuances of a recipe. Thank you for giving me the courage keep trying.
Thank you, Diane! I’m so glad to hear they are helpful. Keep up the great work!
I would like to have the recipe for the crust of pot pie thanks I love your recipes you are so good thanks
Hi Adriana, we have it linked in the Pot Pie recipe, but you can find it HERE. I hope you love it!
The Best! . I Tried making a chicken pot pie for the first time and it turned out amazing. I used store bought Pillsburry pie crust, and replaced cream with 2% milk since we did not have any cream in the house. Pie still turned out creamy and full of flavor. Kids even cleaned their plates without knowing mushrooms were there :))). Thank you Natasha as always.
Awesome! I am glad that you and your family enjoyed this Chicken Pot Pie!
This is a keeper recipe. First time making a chicken pot pie and it was amazing! I will print it now and add it to my special family “go to” recipes, thanks so much!
Yay! You’re welcome and I hope you’ll love all the recipes that you will try from our website.
Made exactly by recipe. Husband’s friend joined us. Served with salad. Both in 60’s. Gobbled it up and got kiss afterwards with compliments of “great dinner”. These guys are foodies and don’t just pass out food compliments that easy. Kudos to you on this recipe.
Aaaw that is the sweetest! I’m glad your guests enjoyed this recipe!
Hi Natasha. I love your recipes. This one is great! I love that I can make it ahead and then just pop it in the oven. It lets me enjoy my guests instead of being the martyr in the kitchen. I did tweak the liquids a bit. I used I cup of chicken broth and one can of undiluted cream of chicken soup with the 1/2 cup of heavy cream. Love it!
Hi Susan! That sounds delicious! I’m so glad you enjoyed this recipe. Thank you for sharing.
Made this recipe, and oh my goodness it was great. I followed the recipe to the letter, no changes on my part. Will be making this chicken pot pie again.😋
That’s wonderful! Thank you for the review. So glad you found a recipe you’ll make over and over again.
I LOVE all your recipes. Your website is my favourite. You do have great recipes. I also share them with family and friends. Thanks a million.
Noor from Kuwait.
You’re so nice! Thank you, Noor!
Love this recipe! I put corn, peas, carrots , onion and potato cubes!
Thank you so much for sharing that with me, Holly!
My husband love potatoes so I added 3/4 cup of canned diced potatoes with the chicken and peas. Also added a little Montreal Chicken seasoning. Best chicken pot pie ever!
Yum! Thank you so much for sharing that with me, Ginger!
Made this for dinner tonight. Second helpings all around!! DELICIOUS!!! Only change I made was to sauté 2 ribs of celery with the onions and carrots! This will definitely go into the fall/winter dinner rotation!
That’s so great! It sounds like you have a new favorite, Lark!
This recipe was easy, beautiful, and delicious. It is my new go to dinner party recipe.
The best chicken pot pie I’ve ever made. I cooked my own chicken breasts in butter, a little chicken stock, crushed garlic and salt & pepper in a slow cooker on high for about 2 hours. It really added yum to this already delicious pie.
That’s just awesome! Thank you for sharing your wonderful review, Judy!
This could be the best thing I have ever made. I don’t have a food processor, do I had to make my pie crust. Used a deep dish pie pan.
I will be buying your book.
Thank you for that amazing review and the encouraging comment. Cookbook will be available Fall/October-ish 2023.
Fantastic recipe for both the crust and the pie! I’ve never made chicken pot pie (or crust) and, from the taste of it, you could never tell. I did cheat a little – I put a bag of frozen assorted veggies in instead of sautéing a fresh onion. I cooked them in the butter and then moved onto step 3. I only had whole milk, so I added half a tbsp of butter when I added the whole milk. Will always be my go-to recipe!
Thank you so much for sharing that with me!
I made this last night including your recipe for the pie crust and let me just say this it was AMAZING! I thought I didn’t like chicken pot pie apparently I do! I never had it homemade you’re the only person I actually go to for recipes they’re always delicious thank you Natasha ❤️
That’s so great! Thank you for trying my recipes. I am so glad you love them.
Can I make this without the heavy cream? Would low fat milk and corn starch work well as a substitute?
Hi Koula, 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 made this last night for dinner and it was a big hit! Turned out perfectly delicious. My daughter said it was amazing. It was also very easy to make. Thanks!
That’s so great, Pam! Thank you so much for sharing that with me! I’m glad it was a hit with the family!
I consider myself to be a pretty good cook. Recently, however, I signed up for Meal Train and decided to use your Chicken Pot Pie recipe. Well, let me tell you, I have NEVER gotten such great results before. My friends said it was the BEST Chicken Pot Pie they ever had. And repeated…it was THE BEST! Thank you Natasha. I think YOU’RE the best!
That’s just wonderful, Maggie! I’m so glad this recipe turned out so well and was well loved. Thank you for sharing that with me.
I love this recipe. My pie crust was very good. I’m terrible at making pie crust. Your recipe for pie crust was very easy to follow. Thanks
You’re so welcome, Mary! I’m glad that you chose to try this recipe and that you loved it.
I am going to make this today but I don’t get that you can make 8 good portions from a 9″ pan.
I hope you love this recipe, Marcelle! We used a deep 9″ pie pan.
Could I assemble everything the day before, refrigerate and then bake it the next day?
Hi Kara, it works great to make the chicken pot pie and then reheat it. I haven’t tried leaving it for an extended time in the refrigerator before baking to advise. One of my readers said this, “ I make the filling the night before and then refrigerate it separately. Then, I roll out the pie crusts close to meal time and put the cold filling in the pie crusts.” Hope this helps! If you’re interested in assembling this and freezing it raw, see my recipe notes.
I was like, “What? Mushrooms? No potatoes? No celery?” But boy, oh, boy was I pleasantly surprised! I’ve made this a few times now and will never make it another way. I use the Pillsbury red box crusts with no egg wash, salt and peppering the top crust. That’s the only change I make! Well, I also rough chop my pre-sliced baby bellas 😉
Hi Leah! That’s great! I’m so glad you gave this recipe a try. Thank you for the great review and feedback.
This looks amazing! Would I freeze it before or after baking? Thanks!
Hi Erica, yes, before baking. See my recipe notes for freezing and baking instructions.
Absolutely perfect as usual from you, Natasha!!! I did take some shortcuts, I cooked my chicken breasts in the crockpot on low for 8 hours then shredded it. Used a bag of frozen peas&carrots. Thank you for the recipe. If you’d come out with a cookbook it would be so wonderful, I feel like I’m always cooking your recipes.
Hi Heather! That’s great. I’m happy you enjoy this recipe. I am currently working on my first cookbook, Fall 2023 is the expected release. Be sure to subscribe using the subscribe option at the top of the page, and follow my FB and/or IG page so that you can be notified of these updates. 🙂
i made this last night for me and my 6ft 3 fifteen year old son, i was lucky to get one slice! He gobbled it right up- it’s definitely on our favorite recipe list now! thanks so much Natasha- i make a lot of your recipes.
Hi Asya! That’s great to hear. So glad you enjoy my recipes.
Super easy and delicious! Making it for a second time!
Not a mushroom lover so left those out and still had plenty of filling!
That’s great!
Could you double this recipe for a casserole (9×13)? Thanks!
Hi Wendy. I have not tested this in a larger size pan. You’d have to experiment with it.
Hi Natasha, this pie was absolutely delicious! It was easy to make and the crust is fantastic.
How long will it keep in the refrigerator?
Thank you!
You can actually make it a couple of days ahead. Feel free to check the recipe again for some Make-Ahead Tips.
Thanks! I think you are wonderful! Made pie in a spring form. Was beautiful and delicious!
You’re welcome! I’m glad you enjoyed this recipe.
This recipe was SOOOOOO delicious. Very easy to make and can’t wait to make this a staple in our fall and winter family meals.
Glad you enjoyed this!
First time making chicken pot pie and pie crust. Directions were easy to follow and it all turned out delicious! Even adjusting serving from 8 to 4.
Thank you for your review, J! I’m so happy you loved it!
Delicious!!! Had to add a little more salt. I made a 1-serving with 5″D x 5″W x 1.2″H foil pie pan and cooked from frozen 30 min with foil and 30 min without. Came out perfect! Want to try a 2-serving, 9″D x 9″W x 1.4″H foil pie pan, and I’m thinking I should cook the same amount of time. Would you agree?
I’m so glad you enjoyed it, Kassidy! The time should be pretty close to the same! I recommend checking it to be sure though!
It is a great recipe I want everyone to know and my family loves it
Thank you, Linda! I’m so glad your family loves this recipe.
Great job guys. As a professional chef in the restaurant world, it’s refreshing when I stumble upon cooking without shortcuts. Cooking is such a valuable skill, and I love to find recipes that encourage home cooks to cook from scratch and avoid the processed garbage that America is known for. Before I made it I could tell just looking over the ingredients and procedure that this would be good, and it was! Well done.
Thank you for that wonderful compliment, Matt! I’m so glad you’re enjoying my recipes!
This looks fantastic! But, it is just me and this way too much food for me! Is there a way to make it just for one or even two? Thanks!!
Hi Mary Lou, you can try to halve the recipe or make a smaller pie. I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!
Wonderful flavor! I substituted the flour for Bob’s Red Mill 1 to 1 Gluten Free flour and it was super flaky and so yum. My family LOVED it. Thanks so much for this recipe!
Awesome! I’m glad that you were able to make a Gluten free version and loved it!
My family absolutely Loves these Chicken Pot Pies last Thanksgiving turkeys were scarce so we had these pies with some thanksgiving fixings .Funny thing they were such a hit every one wants them this year.🤗Told everyone to Thank Natasha’s Kitchen .
Yay love it! Thank you for mentioning where there recipe came from, we appreciate it!
Phenomenal! The homemade crust really makes it. Everyone in my family (all avid cooks) said it was the best they’d had.
We added 3 tablespoons of fresh thyme and rosemary from our garden, and it really gave the pie an amazing flavor! This pie takes a bit of effort, but the result is well worth it.
Thank you for the wonderful feedback, Nina! I’m so glad it was enjoyed.
This pie as absolutely amazing. I want to make it dairy free for my toddler. Do you think substituting cream for coconut cream may be ok? Thanks x
Hi Aleesha, thank you for the awesome feedback! I have not tried using coconut cream to advise, if you do an experiment, please share with us how it goes!
My first time making chicken pot pie along with a pie crust and they both turned out beautifully thanks to you, Natasha!
You’re welcome! I’m so happy you enjoyed it, Sonia!
Can I use boiled chicken breasts instead of the rotisserie chicken? Thank you!
Hi Anna, I imagine that will work too but rotisserie chicken has more flavor so feel free to make some adjustments with the seasoning.
I cooked my boneless chicken breast in the crockpot with about 2 T of butter and 1/3 cup of chicken stock. It had the best flavor and was very tender. Just don’t over cook
Natasha…you are my favorite cook on the internet!
I made your Chicken Pot Pie tonight and it was fabulous! I did not use your homemade crust due to time constraints. I will make that next time. I love watching your videos. Keep them coming!!
Thank you for that wonderful compliment, Scott! I’m so glad you’re enjoying my recipes and videos!
This is an amazingly delicious recipe! So easy to follow, turned out perfect! My daughter, who is very picky, went back for seconds!!! HUGE WIN!!!!
Awesome! We appreciate your good comments and feedback, Tania.
I looked at tons of recipes and finally decided to make yours. So glad I did, it’s amazing and my family loves it! I almost used a frozen pie crust but went with your crust recipe last minute. GAME CHANGER! I also used a bag of mixed veggies. This will definitely go in my meal rotation.
Hi Cynthia, yay! That’s great to hear and that makes me really proud. Thanks for trying out this recipe, glad it was a huge success!
The Best Chicken Potpie around, my family loves this , bursting with flavors
Aaaw, thank you for the awesome feedback!
THE best pot pie I’ve ever tasted. It was perfect. I only had salted butter so I reduced the salt by 1 tsp. Thank you for this wonderful recipe. I was skeptical about the mushrooms but they made it beyond delicious!
Aww, thank you Donna! So glad you enjoyed this recipe. ♥️
This is the best pot pie I’ve ever had! I made for my Mom and Husband, both raved about it and said it was delicious! This is now a staple in our house, and I have a go-to for family dinners!
That’s wonderful, Gillian! Thank you so much for the review.
Your recipes are my Go To just because they ALWAYS work. I didn’t have a pie crust, so I used a puff pastry sheet for the top and I added just a bit more heavy cream to the filling. This recipe is to die for! I have been looking forward to the left overs all day. 10/10.
Love it, thanks so much for the awesome review and feedback. We appreciate it!
First attempt at making pie and it was a huge success! Even the picky 3 year old went back for seconds!
Lovely to hear that, Jess!
You guys will enjoy this pot pie! It’s soo delicious! I made everything from scratch and it did not disappoint. The crust smelled so good after we took it out of the oven. The whole family enjoyed it!
I’m so happy to hear this was a hit with your family, Elizabeth! That’s so great!
Oh my goodness, I’m 80 years old and have never made a chicken pot pie that tasted so good. Thanks so much Natasha. Can’t wait to try your other recipes.
You’re welcome, Martha. I hope you’ll love all the recipes that you will try.
Oh, boy, Natasha. I typically love your recipes, but this was a fail for me. I’ll take responsibility, but I don’t know what I might’ve done wrong. I made the recipe exactly as written. Although the mixture thickened to gravy-like consistency, as soon as I added in the chicken and frozen peas it turned very liquid again. And …. there is WAY too much content for the 9″ pie plate. It overflowed all over my counter (I poured it in rather quickly). So I had to spoon out liquid and solids and have prepared another, smaller pie using puff pastry (had it on hand). I’ve not baked the chicken pot pie yet, and it might be delicious, but I won’t be making it again. Also, no way is the prep time 20 mins. Prep time should, in my opinion, start when prepping the ingredients. Took me close to an hour to get everything chopped and shredded. This is the first of your recipes that I’ve failed at.
Hi Victoria, I’m sorry to hear that. This has been one of our best reviewed recipes and I’m always happy to help troubleshoot. Make sure you are using a deep pie pan like the one I am recommending in the post above. A shallow pie pan will definitely overflow. Also, the sauce comes together nicely once it’s baked so I wouldn’t worry too much a out the sauce at that stage.
Natasha, thank you for responding. Yes, perhaps my pie plate was too shallow (though it was deeper than most, maybe not deep enough). And, I take it back… I WILL make this again. It’s delicious. I’ll try to remedy what I did wrong the first time. Again, thanks for taking the time to respond and thank you for this recipe. (on another note, your Chicken Pot Pie Soup is amazing!)
You’re welcome! 🙂
I made this and it tasted great. I added potato to the mix. It came out great.
That’s wonderful! So glad you enjoyed it!
I’ve made this recipe several times and it is now requested all the time by my family! The only substitution I made was leaving out the mushrooms and used frozen mixed veggies instead. It is delicious! Thank you! I love all of your recipes!
Nice, good to know that you loved the result!
Made your chicken pot pie tonight. My family loved it. Thank you.
Glad to hear that, Lori! Thank you for sharing.
I’m making this ahead for my son and his wife to have after the baby is born so will be freezing it. Do I have to defrost before baking, or just add more time? You mentioned you have frozen before baking before!
Looks amazing and I love the filling! I sneezed a taste!
Hi Diane! Yes, see my recipe notes. 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.
Hi Natasha, Can you kindly give the pie dough recipe please as I always struggle with it.
Hello Sam, here’s the recipe for the pie crust.
Would love to use a frozen vegetable other than peas. Would corn and carrots work?
I think that will work! If you try that, please share with us how it goes.
Made this last night and it was fantastic! Thanks for the recipe!
You’re welcome, glad you liked it!
Thank you for sharing your recipes. I’m so intimated with baking, but your instructions were so easy to follow. My family is still raving about the delicious flaky crust and savory filling. Dinner time is even more special with a tasty meal.
So glad to hear that, Jacky! Thank you for the wonderful feedback. I’m happy they enjoyed this recipe.
The pie crust is great. I use it for all my fruit pies. It was perfect for savory and browned so nicely. However, with all the butter in the pie crust, the butter is too much in the mix (6 TB)!! The dish turned out lovely but I could feel the butter (my kids couldn’t). I will try it again and use EVOO in the chicken mix instead of butter. I will post the results. It was just way too much butter for me.
Hi Elizabeth, thank you for sharing that with us. Feel free to try the alternative that you mentioned, we’d love to know how it turns out!
Thank you for amazing recipes. My first time making a 🐓pot pie & homemade crust👍 and it turned out beautiful & yummy💕
I’m so glad you enjoyed it, Angela! That’s so great!
First time making pot pie from scratch as I don’t have much luck with pie dough. This recipe came out spectacular!
That’s wonderful, Courtney. Thank you for the wonderful review.
This pie was delicious! Thank you! I have some pie left over and would like to save it. Can I freeze it? (it is cooked already)
Hi Sue. I’ve frozen this pie several times prior to baking it but I haven’t tried freezing a cooked pie. I think it could work. It’s also good for a few days in the fridge.
Very tasty. Recipe was pretty basic and easy to follow. I did add some finely chopped celery. Not sure if it was my IPad or the website but it was difficult to follow the instructions and I had to search for the cooking time and temperature. I will make it again.
Hi Julia, thanks for your comments and feedback. You may go directly to the recipe by clicking Jump to recipe to easily view the ingredients and instructions.
This was so delicious! Loved the crust. And the filling wasn’t too runny either.
Good to know that you enjoyed it!
Made it twice now and had rave reviews from family and friends. thanks for an AWESOME recipe
That’s so great! It sounds like you have a new favorite, Peter!
Followed this recipe to a t and it was delicious! Everyone loved it including my daughter who has been exceptionally pickey lately. Natasha, thank you for this! <3
So glad to hear that, Taylor! Thank you for sharing.
I just made the chicken pot pie…it is the best ever ! I also followed directions for the pie cruse, I have never made one before, and it was so easy ! Browned nicely and flaky…love this recipe !!
That’s wonderful, David! Thank you for the excellent review. I’m so glad you enjoyed this recipe.
This recipe was easy and delicious!
I was a little apprehensive about making the pie crust as I haven’t ever made one that I was happy with.
This pie crust was crunchy, flakey and delicious.
So happy with this recipe.
Thank you!
Hi Barbara! I’m happy it worked out for you. So glad you enjoyed my recipe. Thank you.
Hi Natasha, I would love to bake this pie, but I am wondering if the pastry would be ok in smaller pie tins ? I want to bake for my daughter
Thanks you
Hi Jules. I make this in a deep dish but I imagine you could make this in a smaller pie tin. You may need to adjust the amount of pie dough and filling you use so it doesn’t overflow. Let us know how it turns out if you experiment.
If our family doesn’t like peas but love pot pies is there a recommended substitute veggie we can use to replace the peas?
Hi Jack! I have not tested an alternative but I think you can use almost any veggie and chicken combination you like in chicken pot pie.
I am not a pea person either so I use chopped broccoli. Also try with diced potato.
Hi Jason, I think those are good substitutions. I hope you’re enjoying it!
I didn’t have just peas, so used mixed veggies and they came out perfect
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.
Hi Donna,
I make the filling the night before and then refrigerate it separately. Then, I roll out the pie crusts close to meal time and put the cold filling in the pie crusts. Hope this helps! 🙂
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!