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. 
Fantastic recipe(s)! The best pot pie recipe I’ve tried. And, I even made the crust using your recipe! Never had any luck with pie crusts. Both are definitely keepers and I will not shy away from making crusts anymore. Thank you!
You’re welcome, Rhonda. The pie crust recipe is our go-to recipe too, I’m glad you enjoyed it!
Dear Natasha,
I made this today with what I had on-hand —– 2 cups of leftover rotisserie chicken, 1 small, boneless, skinless chicken breast that I boiled until done and chopped, a pre-boiled yukon gold potato to make up the difference, a six-ounce jar of mushrooms (not fresh) and store-bought pie crusts.
Out. Of. This WORLD DELICIOUS
The fresh parsley (which I ALWAYS have on-hand) added just the right amount of brightness to this beautiful, savory pie!
I can hardly wait to make it again using your pie crust recipe!
Additionally, this was a really FUN dish to make.
Thank you so much, I will be sharing the link with others! I’ll never buy a frozen pot pie again!
❤️❤️❤️
Hello Neva, I’m glad you enjoyed making this recipe. Thanks a lot for the awesome review!
I made this last night, following the recipe almost exact. It was so good! Thanks for sharing, we will be using this as our good to recipe.
You’re welcome! I’m so happy you enjoyed it, Jennifer!
Oh my gosh! I made your chicken pot pie and used your pie crust recipe and it was like heaven! My husband ate 3 slices! Thank you for this recipe! I’m going to use the pie crust recipe again for a sweet pie!❤️
That is awesome feedback, Colette. Thanks a lot for sharing that with us!
Perfect! Thanks for sharing! I did potatoes instead of mushrooms (which I didn’t have) and added a dash of cayenne pepper.
Potatoes are good! So glad you loved it, Barbara.
Would like to give more stars. Finally a Pie that every one in the family loved,even the WIFE haha. she is not a fan of my trying different recipes but loved this one. will definitely be trying your other ones
Aaaw, that is so inspiring for me. Thank you so much for your excellent review, I’m happy that it was a huge hit!
Your chicken pot pie tastes great but is too runny. Better consistency with less chicken broth—1 3/4 cup chicken broth instead of 2 cups, and more cream—2/3 instead of 1/2 cup. Would help to remind clients that the consistency of the filling in the pot when you’ve made it will be the same consistency you get in the finished pie.
Thank you so much for sharing that with me.
With respect, I do not agree that the sauce is too runny. Mine turned out perfectly, but it’s fair to point out that I used peeled and chopped potatoes (which can soak in a lot of liquid) in place of mushrooms to accommodate some guests. I also refrigerated the filling overnight before putting it in the pie crust and baking, so that might have allowed the vegetables and chicken to soak in more sauce. Looks like we both agree it tastes fabulous — I got rave reviews all around!
This may be the most delicious thing I’ve ever made, and it’s all thanks to this recipe!!
That’s so great! It sounds like you have a new favorite, Megan!
WHOOPS! I didn’t see that I could leave you stars! So here’s my second reviews with ALL the STARS!
Thank you, Beth!
Let me start by saying I never leave reviews. I just don’t have time. But I HAD to get back on here to rave about this recipe. My two boys (6 & 8) seem to turn their noses up at EVERYTHING I make. It’s so defeating. I found this recipe today and was desperately in search of a WIN. And BOY did it deliver!!! My kids ate all of the leftover filling that didn’t fit into the actual pot pie that I had put to the side; then they cleaned their plates, asked for seconds, and cleaned them again. My 8yo couldn’t stop saying the words, “This crust is amazing, oh my gosh. It’s amazing.” It made me heart LEAP to see them eating so heartily and happily. It made every minute of making this dish so darn worth it! So THANK YOU for this amazing recipe!! (I swapped out the mushrooms for small diced potatoes that I boiled ahead of time). It’s truly a spectacular dish. WIN!
Wow, that’s really awesome feedback. I am happy that I was able to read this comment, Beth. It helps inspire me to get better and do more recipes for you all. Thank you so much for the motivation!
Hi,
First, the flavor of this was AMAZING! I used your pie crust recipe (first time making my own crust), and the flavor of that was also delicious! My only problem was that the pie crust didn’t seem to bake all the way through. I baked it at 425 for 35 minutes and the top was a beautiful golden brown. The inside was still doughy though. Any tips on how to fix this?
Hi Jackie, I haven’t had that experience, and it’s hard to say what the culprit is, but you can try putting it back in the oven for a few minutes on the very bottom rack closer to the heating element, watch it closely, though to ensure it doesn’t burn or dry out.
I made this but instead of mushrooms I par cooked bite size pieces of potatoes and added that with corn, peas and carrots. I made individual sized pot pies, I was able to freeze some for later. Your crust recipe as well as the filling recipe are delicious! Thank you
That’s great, Jackie! I’m glad you were able to make mini pot pies, thanks a lot for your good comments and for sharing!
I have a very picky eater, and I’m not talking about my toddler! My partner always asks a ton of questions about the recipe and then gives his opinion, as if I asked for it. He normally finds something that could have been done better or different. Made this recipe tonight, and while I wasn’t prepared for it to take almost 3 hours (that includes the time for the crust), it was worth it for the review from my partner. He said, “Are you ready for this? This is the best homemade pot pie I’ve ever had.” I wasn’t ready for that, but it made my night. So, I had to give this five stars because I think now I’ve peaked. I may never hear a comment like that again!
I’m so glad you both loved it, that sounds like a very special night! I’m so happy it was a hit!
I wish I tasted it before I added the salt. I did not even use 2 tsp of salt. I use only 1 1/3 tsp. I will taste it first before adding salt. It’s too salty for my taste.
Thank you! This was absolutely delicious, and your video tutorial was great. Looking forward to trying more of your recipes.
I’m so happy you enjoyed that. Thank you for sharing that with us, Deanne!
Sorry I forgot to rate the recipe! If you had more stars I would give them all to you as well!
You’re the sweetest, thank you!
OMG we just finished eating your pie and it was worth every single minute it took to make it. The crust was to die for and so quick to prepare. Absolutely delicious filling and I added some fresh Thyme as well. My filling wasn’t as thick as yours so even after the painful waiting to cut into it, it oozed out allot more than yours. I probably didn’t cook it long enough to thicken but there were no complaints. This will now be my go to chicken pot pie. YOU ARE AHMAZING NATASHA! Thank you so much for sharing!❤️
Hi Judy, that’s an awesome review. Thank you so much for sharing your experience trying out this recipe. I’m happy that you loved it!
Made this tonight using your crust recipe, and it was delicious! I didn’t add the mushrooms, as I can’t eat them, so I added an extra carrot. I baked 35 minutes, and let it rest for 15, but wasn’t quite as thick as yours. Didn’t matter at all, because I just scooped the extra filling onto my mashed potatoes 🙂 The crust was perfect and not soggy at all. Thanks for the great recipe!!
That’s awesome feedback! I’m so happy that you enjoyed this recipe, thank you for sharing your experience trying it out!
The best I’ve ever made. I had never made a crust before and now I will never store buy one ever again. The entire dish came out perfect. Thank you adding this to my regular rotation.
That’s so wonderful! I’m so happy to have read your review, thanks for sharing that with us.
I made this couple of nights ago and my boyfriend loved it! I also used the homemade pie crust recipe, we absolutely loved it! I used other pie crust recipe before. It was great but I think we like yours better. We’re thinking of using the same pie crust (with a bit more sugar) for our apple pie next time!
Sounds like a great plan. Good to know that you loved this recipe, Jeanne!
So, so delicious! Kid approved! Will be putting this into our dinner rotation.
That is the best when kids love what we moms make. That’s so great!
We loved this recipe, came out yummy and by far the best tasting pot pie we’ve ever eaten. It was pretty too !!
Will make again. Thank you Natasha !
That is such a great comment, Joanne. Thank you for the wonderful review!
Made this last night with my own spin and my kids and hubby LOVED it! Especially the pie crust! How can I alter/divide this for small pie/souffle sized dishes/individual servings?!
That’s just awesome! Thank you for sharing your wonderful review, Valerie! Individual pies will look so adorable! I haven’t tested that to advise, though I bet that could work!
Hi Natasha! I’m a 17-year-old from South Africa and I just made it with a side of mashed potatoes and my family loves it. I didn’t have cream on hand so I substituted it for a mixture of soup powder and milk and it turned out amazing! Thank you for this recipe.
Yum! I’m so glad that worked out great for you, Naledi! Thank you so much for sharing that with me.
This is a great recipe!
My husband and I loved it.
Continued success to you Natasha!
Aww, thank you, Rayleen! Thank you so much for sharing that with me.
Natasha, just made your chicken pot pie. By far the best pot pie I have ever had. My wife even told me to save this receipt and that says a lot. I give this 5 stars, will make again.
Wonderful! Thank you for the perfect rating, I’m really happy that you loved it!
Made with leftover turkey, added celery and a little white wine, and used store bought crusts. Awesome and loved by the entire family! Will definitely make again.
Great to hear that, Michelle. Thanks so much for the review and good feedback!
too too good.
pie crust was friggin delicious, and the filling was just perfect.
i made into 12 mini lattice pot pies! boneless skin legs – 15 mins at 428 farenheit. perfect. just perfect.
i also had no cream, so i whisked butter and milk together to make that 1/2 cup.
love ALL your recipes so far, Natasha. thank you!
I’m so glad you’re enjoying my recipes, Shila! Thank you so much for sharing that with me!
If I could give this recipe more than 5 stars I would. The crust was best I have ever had and the filing extraordinarily flavorful. I added a 1 medium chopped potato to my filling. I used to buy my pot pies from one of the big warehouse stores. Never again. Thank you for sharing this recipe with us.
You’re welcome! I’m so happy you enjoyed it, Suzanne!
This was the best thing ever! Licked clean. I’m going to have to make two pies for my family of 7!!
That’s so great! It sounds like you have a new favorite, Jamie!
This recipe turned out amazing! I did add some thyme and celery and increased the veggies a bit to make up for not having quite enough chicken. My husband and I both enjoyed it. And your crust turned out so flaky it will be my go to pie crust recipe from now on.
Thank you so much for sharing that with me, Michele! I’m happy you enjoyed it!
This came out very well. My husband said, “you put your foot into that pie!” To cut out some of the carbs I eliminated the pie crust and used puff pastry on the top only instead. I try not to use much salt but still wanted flavor so I added onion powder, garlic powder and poultry seasoning for a more savory flavor. I used broccoli instead of peas (that’s what I had). It’s important to let the pie rest for at least 15 mins. afterwards to ensure it congeals before cutting it.
Thank you so much for sharing that with me.
Can i prep the pot pie this morning and put it in the fridge until tonight for dinner? Worried it would make the pie crust mushy, or it would take too long to heat all the way through and the crust could over cook?
Hi Donna, I’m afraid it will likely get mushy. You can make the dough ahead but not add the filling until you’re ready to bake.
This is excellent! My husband and I couldn’t get enough. We used a different pie crust recipe with less butter and added some rosemary to the filling. Absolutely delicious and will be making again!
I’m so happy you enjoyed that. Thank you for sharing that with us, Katelynn!
Nice recipe but have to disagree with using shredded chicken. The chicken gets lost much like using shredded chicken in soup. Cut it into chunks so you can actually taste some chicken.
Hi Dan, thank you for sharing your preference and feedback. I hope you give our version a try someday! Happy New Year!
Forgot to add that the crust is excellent! Easy to work with and will be one I use for every pie.
That’s so great! It sounds like you have a new favorite, Kathy!
Made over the holidays and it was outstanding! Best chicken pot pie ever.
Thank you Natasha for the great recipes – you are my go to person!
I’m so happy to hear that! Thank you for sharing your great review, Kathy!
Quick question !
What would my recipe be if adding potatoes. Do I cook them first ? Or Just chopped them up raw and add them in?
Hi Haley, I imagine that may work. Here’s what one of our readers wrote: “I made this today, instead of mushrooms, I boiled and cut up 2 potatoes, added 2tsp of thyme and had some leftover dressing that I added in small spoonfuls. Instead of carrots, I added a bag of mixed veggies. Came out great. Thanks!”
Hi Natasha I really want to try this out but I can’t have a lot of dairy as I’m mildly allergic and have some intolerance to it. Is there any substitutions I can try? I eat any other dairy-free alternatives.
Hi Anastasia, I haven’t tested this as a dairy-free pot pie. You might google that to see if there are some creative ideas for dairy-free chicken pot pie, but one of my readers did give a great review with this substitution. She wrote: “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.”
Anastasia — I can’t have dairy so this is what I did: for butter, sub plant butter (I used Country Crock buttery sticks in the filling and the crust); leave out cream entirely. I bet coconut milk would be a fine substitute for the cream, but honestly, the gravy is plenty creamy and delicious without. It’s a terrific recipe!
Tried this recipe tonight and it was loved by my family! We did add a little more seasoning since we like the spice and used store bought pie crust, apart from that I used everything mentioned in the ingredients list! Definitely will be making this more often!
Sounds great, Megha! Thanks for follwing the recipe as it is, I’m glad you enjoyed it.
Wow, what a delicious recipe! The pie crust was so flaky and delicious! I did add fresh herbs and potatoes to our mixture, such a classic chicken pot pie!
Hi Bethany! Thank you so much for sharing that with me! I’m so glad you enjoyed that!
I made this for Christmas Eve and it was delicious. My sister want me to make her some mini pot pies to freeze. Any suggestions on adjusting the recipe for mini pot pies?
Hi Kelly, great to hear that you enjoyed this recipe. I haven’t really tested making mini pot pies to advise of the adjustments. If you an experiment, please share with us how it goes!
Natasha – I have made this several times and is delicious. I plan to make this while family is home over the holidays and was wondering if it can be made ahead of time…. Like the morning of the evening I want to serve it.
Thank you!
Hi Rhonda, it truly is best fresh, but 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 hope that helps!
This is SOOO delicious! I added about 1/2 c celery while the veggies and used a Pillsbury crust (only because I had just bought one). The mushrooms TOTALLY make this dish! I had a bit of filling left over, and the pie is still in the oven but I couldn’t wait to try it so ate the extra filling. The mixture is DIVINE!!!! I might add a smidge of white wine next time just because I like that flavor but the filling is SOO YUMMY just the way it is! Thank you for a FABULOUS recipe, this is a KEEPER!!!
Yay to finding a keeper! I’m so happy you loved this recipe, Leacy!
I made this today, instead of mushrooms, I boiled and cut up 2 potatoes, added 2tsp of thyme and had some leftover dressing that I added in small spoonfuls. Instead of carrots, I added a bag of mixed veggies. Came out great. Thanks!
I’m so glad it turned out great, Sondra! Thank you so much for sharing that with me.
I haven’t made this specific recipe, but I made so many from Natasha’s Kitchen that I am confident it will turn delicious! One question I have if I can substitute All Purpose Flour with Gluten Free Flour? Thank you!
Hi Alyona, I hope you get to try this recipe soon! I have not made this with gluten-free flour to advise on working here. If you experiment, let me know how you liked the recipe.
Hi Natasha, thank you for the quick reply! I am planning to make this recipe for Christmas in two variations, one is with the All-Purpose flour and the other on with Gluten Free flour for my family member who cannot eat gluten. I’ll let you know how it turn with gluten free. Love your recipes!
Made this for a second time tonight. I used chicken thighs boneless cooked in the air fryer and it was delicious. Thanks Natasha for another great recipe!! 🥰
I’m so happy to hear that! Thank you for sharing your great review, Karyn!
Thank you for this recipe! My stepson is going through chemo treatments and was craving chicken pot pie. The only substitutions I made was using baby potatoes instead of mushrooms because my family doesn’t like mushrooms and I used fresh English peas instead of frozen. I am a vegetarian so I didn’t eat it, but my family raved about it and 3 of them nearly finished the entire pie for dinner. I almost chickened out and used store bought crust, but I went with your recipe and it was perfect! This will be on regular rotation in my home now. I can’t wait for my kids to come home from college to make it for them.
That is the best when kids love what we moms make. That’s so great! Sending our throughs and prayers to your dear step-son!
YUM. I made two of these just now, one to freeze for later! I didn’t have mushrooms or parsley so I used celery, potato, thyme and sage. Is excellent!
I’m so glad you enjoyed it, Taryn! Thank you so much for sharing that with me.
Great substitution. I used potato instead of mushrooms and my family loved it! How much thyme and sage did you use?
Made it for dinner tonight. Oh my, it is so good! Entire family enjoyed it and now expect it regularly. I didn’t have any mushrooms and I added some celery to the sauté otherwise I followed the recipe exactly. Amazing. Thank you for bringing pot pie back to our table!
Thanks for sharing that with us, Angie. Great to hear that the recipe was a huge hit!
Hi Natasha! Made this chicken pot pie last night and it came out perfect! Looked just like yours. The crust was yummy and browned beautifully. I used a rotisserie chicken for added flavor and convenience. Made the crust in advance as suggested and that helped with time and cleanup. It was super easy and came together quickly. Tasted amazing. Only thing I might do differently next time is to add potatoes cause my family likes them in CPP. A winner for sure!!!
I’m so happy this was a winner, Susan! Thank you so much for sharing that with me.
I’m hoping to make these as individual pies for my son for Christmas. If I am vacuum sealing them, should I bake them first? Or should I leave unbaked prior to sealing? I will flash freeze them either way, prior to sealing, to maintain their shape and prevent crushing. Thanks!
Hi Angi, individual pies will look so adorable! I haven’t tested that to advise, though.
I too was thinking about making individual pies (6.5” pies) freezing them and giving them as gifts. Do you think the baking time would be the same?
Thaw 30 mins, bake covered at 425° for 30mins uncovered for 25-30?
I think that’s a great gift idea, Wendy! That’s so thoughtful! The time may need to be adjusted if the pies are smaller.
This was my first homemade pot pie and it was delicious! I was worried about the crust but it turned out great ! We have 1/2 the pie left so what is best way to reheat it please .
Hello Michelle, great job on your first homemade pot pie! 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!
Absolutely perfect. I’ve never made pie crust before. Excellent excellent excellent. Thank you for a wonderful Monday night meal.
It is my pleasure, Erin. I’m happy to know that you loved this recipe!
Wow! This chicken pot pie is incredible. I was thinking about using store bought pie crust but decided to use Natashas recipe and it turned out amazing. My boyfriend won’t stop raving about it and I actually think he may propose after this meal. Thank you Natasha!
Hi Jessie, I’m glad you finally tried out homemade pie crust and loved it! It is our go-to recipe, I hope it will become your new favorite too!
Hi,
I made this using turkey and I’m not keen on shredding the meat, rather just cut it up into small pieces.
Thanks, love your site.
Sandy
I’m so glad to hear you’re enjoying my site, Sandy! Thank you for your great review!
Natasha, Can I make this pie but not bake it for a day? I want to take with me for a sisters weekend getaway but I don’t want to cook it until we get there.
Thanks!
Hi Patty, I worry it will get soggy if it’s not baked timely. We do mention a make-ahead tip in the recipe: “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!” I hope that helps!
I tried this recipe and it did not come out good.
Hi Kiki, We appreciate any feedback whether it is good or bad. But it depends on the context of the feedback, we can take constructive criticism well.
This is my last comment. My previous comment had no bad words just honest feedback. When I (& most people) look at comments of recipes I look to see if someone elses didn’t come out well for them and what they did to fix it or if they added different things to make it their own. It helps a lot. Having no reviews that express these things is not of the norm.
Hi Kiki, I always answer people’s questions and do my best to troubleshoot. I see your comment displaying on 12/2 at 4:35 pm but you did not leave any details so it would be impossible to troubleshoot. Maybe you missed your comment in your scroll? This post has 718 comments on it since it is a popular recipe. It would be easy to miss.
I LOVE THIS RECIPE! It is my go to for chicken pot pie! I’ve made it at least 5 times. Recently, I’ve been put on a low protein, renal diet. Do you have any suggestions on what to use instead of or how to make it without chicken?
I’m so happy you enjoyed that. Thank you for sharing that with us, Kim! I have not tried it with a chicken substitute to advise. If you experiment, let me know how you liked the recipe
I use vegetable stock and add potatoes instead of chicken for a vegetarian version. I parboil the potatoes and then they finish cooking once the whole thing is in the oven.
I am going to have to try this. I made the chicken version for my family, but I am a vegetarian. Yum!
Natasha kills it again! I make this recipe all the time and it’s a huge hit. This time I forgot the mushrooms but no biggie. I added sprinkles of cinnamon, cardamom, turmeric, and ground ginger to give it that super earthy stew-like flavor. It elevates the filling so well!
Hello Ally, great to hear that this recipe is always a hit! That sounds like a good idea, thanks for sharing that with us.
Made this last night with Turkey left overs. Although I did not make the crust, I plan too next time. This was perfect in every way taste, consistency and size, esp. for two people. Thank you Natasha, p.s. your video is so cute !!
Hi Kimberly, thank you for your good comments and feedback. No worries, you can try the homemade crust too next time, it is our favorite!
I made this recipe using Turkey leftovers. It was a success with my family even though I put way too many frozen pea in it (used the whole bag instead of just a cup). I’m not a fan of peas but my husband is so he ate the excess. Will try this recipe again using chicken and the proper amount of peas.
The crust is so easy and a big hit with my family. I’ve struggled trying to make my crust the way my mom and grandmother made it without success. No more store bought crust for me.
Hello Kathy, good to know that it was a success! Feel free to adjust the recipe according to your family’s preference next time. Thank you for taking the time to share that with us!
Brilliant way to use Thanksgiving leftover turkey. Made it after dinner and baked it. Reheated the next day after work. Even the teenager said “that was *good*, Mom. Perfect balance of flavor, yet ANOTHER winning recipe from this site. You are batting 1.000, Natasha!
That is the best when kids love what we moms make. That’s so great, Trish!
This looks amazing but 1 question, does the bottom crust need to be blind baked first?
Can’t wait to try this asap 😀
Hi Carolyn, no, we do not blind back the crust! I hope you love this recipe!
I am far from anything that resembles a cook, but I have been following your post for a couple years, and you are my go-to food blog. So east to follow and the results are never disappointing. Made this for the first time yesterday, and it was a huge hit. I bought a store bought organic 9″ crust, so the resulting topper was not as perfect looking, but the taste was point-on. THANK YOU! And Happy Thanksgiving to your family and you
Aww, that’s the best! Thank you so much for sharing that with me, Tally! Happy Thanksgiving!
I made this recipe and it came out perfect! Thank you for sharing. Tried making it again and I did something very wrong, all the butter ran out of the pie crust. Any ideas as to what in the world I did wrong?
Hi Dede, that is unusual – did you use the same proportion of butter and also make sure to chill your crust before rolling it out?
I made the Chicken Pot Pie, including the home made broth and crust. I wish there was a way to send you a picture. It was absolutely delicious. The crust was so flaky and light, and the flavor of the filling was amazing. I did cut back on the salt a bit (1 1/2 tsps) and the seasoning was perfect for us. The video was really helpful as well. Thanks so much. I look forward to making more of your recipes.
Warmly,
Audrey
I’m so happy to hear that! Thank you for sharing your great review, Audrey!
Can I make the filling the day before and assemble the pot pie the day of dinner? Should I let it come to room temperature before putting it together?
Hi Monica. Yes, that will work! Please update us on how it goes.
How did this go for you? I’m thinking about doing the same thing for Christmas!
Hi Natasha, thank you for sharing your talents with the world! My daughters have been asking for your pumpkin cake all Fall. I just made the chicken pot pie with your crust recipe, and baked it for the full 35 (it was nice and golden) but the underside of the top crust was still undercooked. Should I somehow blind bake the crust?
Hi Kristine, this should not need a blind bake before making Chicken pot pie. Make sure the oven is fully preheated. Some ovens (like my own) don’t preheat fully when they say they are preheated so I let it heat an extra 10 minutes. You can gauge this with an in-oven thermometer to hang in the center of your oven to track the accuracy of the oven. I hope that helps.
Thank you for that advice! What about making larger slits in the crust so that more air circulates under and less steaming occurs? Or could it be that the top crust is a little thicker since it isn’t rolled out to as large of a circle?
It’s hard to say if that is the culprit. I hope your efforts get you your desired result!
Hi Natasha, I am making your chicken pot pie recipe today. Your recipe calls for fresh parsley but my grocery store ran out of parsley and only has fresh coriander. Can I use fresh coriander in replace of the fresh parsley? Will it still work?
Hi Anson, I haven’t tried this with cilantro, but dill or chives would probably make a better substitution. A little dried parsley (2 tsp or so) may also work well inside the pie (not for garnish)
As others have said, this is fantastic, thank you! My wife likes it, and she’s skeptical when I try new recipes. I also make West Indian beef patties, that dough is similar but it has turmeric and curry in the dough, which gives it a spiced taste and golden color.
This crust recipe is great, but I may try the golden crust just to experiment 🙂
Happy to hear that you and your wife both enjoyed this chicken pot pie! If you give that a try, please share with me how it goes.
Hi Natasha! Made this for dinner and it was delicious! Can’t wait to eat the leftovers!! So quick and easy to make. I just love all of your recipes.
Hello Barb, thank you for your good comments and feedback. We appreciate it!
We really enjoyed this- perfect ratio of gravy/sauce to meat & vegs… inside not dry at all, and bottom crust held up-firm and golden. I have an old food processor and looking to update wattage and capacity and mine required a lot of splitting the mass to re- pulse then swapping for the other to repeat process then combining and pulsing again. I still saw swirls of butter that hadn’t combined, but was leery of it getting too warm. What cup capacity and wattage do you recommend for pie crust processing? Thanks in advance.
Hi Astrid, here is the food processor that I use and love. Sometimes they have them at Costco for a great deal but they are also easy to get on Amazon.
Hi Natasha, what would you recommend substituting the mushrooms with? I have picky little eaters. Do you think corn?
Hi Victoria, my readers mentioned using potatoes instead of mushrooms but feel free to omit them from the recipe.
I wanted to make this chicken pot pie for a group of elderly ladies I was having at my home. I decided to do a test run and make one the night before for my husband. Seemed to be a little thick, but the flavor was great. I know it was because I cooked it longer than the two minutes once I added the flour. The following day, I followed the steps exactly and it turned out awesome. Pie crust was perfect. I chopped the carrots, onions, mushrooms, garlic, and parsley the night before. Made it so quick and easy to cook the following day. I never would have thought to add mushrooms, but they were a perfect addition. Thanks so much.
Hi Catherine, I think it’s always good to do a test run before the actual event or before an important occasion. I’m glad you were able to achieve what you wanted! Thanks for the review.
Loved this recipe I made 2 pot pie I added potatoes and thyme and oregano it turned out really good
I’m so glad you enjoyed it, Jeannie!
Hi, I have a question not only for this recipe but in general- and I want to ask a person and not just google. What is the difference between heavy whipping cream and heavy cream? I cannot find heavy cream anywhere in the stores near me but there is plenty of heavy whipping cream.
Hi! The difference is in the fat content. Substituting one for the other in specific recipes may work; others may need the particular kind, especially when baking.
This was delicious and really easy to make. Everyone loved it.
Thanks for this recipe – I needed another dinner rotation!
That’s just awesome! Thank you for sharing your wonderful review, Lori!
I made two pies tonight: one with chicken and one with just vegetables and potatoes. OMG! Delicious! I’d love to post a pic for you to see how beautiful they turned out!
Nice one, Sarah. Great to hear that you enjoyed it! Please share some photos of your creation on our Facebook page or group so others can see them too.
Pie Crust has always been a sore spot for me, never has ever worked out! Natasha’s recipe made it so easy and it turned out GREAT and the pie recipe, its a big hit in our house among picky eaters. Her steps are easy to follow and the photos help so much for first timers like myself. Thank you! 🙂
You’re welcome! I’m so happy you enjoyed it, Lindsey!
This really is “the best”! My only changes are that I did not use mushrooms (they are not a favorite!) and added 4 oz of cream cheese to the mixture – it added a bit more creaminess and a slight tang – delish!
Yum! Thank you so much for sharing that with me, AmeE! That sounds delicious!
I made this two ways! One way as your original, one with beef stew chunk and swapped chicken broth for beef broth and peas for green beans and celery. Both were divine. I absolutely love your recipes and often link them on my page.
Hello Rachael, good to know that you enjoyed both varieties. Thank you for sharing and I hope you’ll love all the recipes that you will try!
I didn’t think my chicken pot pie could be beat but this was absolutely delicious! I made this as a practice run for a Christmas luncheon I’m having. I used some of the dough and made cut outs of gingerbread men and Christmas trees and put it on top of the crust. It turned out great. I can’t wait to serve it to my guests.
Question….can these be made a day ahead and left uncooked in the refrigerator?
That’s so great! It sounds like you have a new favorite Chicken pot pie recipe! Thank you for your lovely review!
Best chicken pot pie I have ever made! I used poached chicken breast and broth left over from making it.
I’m so happy you enjoyed that. Thank you for sharing that with us, Lada!
I am 75 yrs old, been cooking and baking since I was 12. You have the best tasting and the easiest recipes I have ever found and EVERY ONE of them that I have tried has been fantastic! Thank you for being such a talented lady and for sharing your recipes with the world, And for making cooking and baking fun for me again.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Absolutely delicious! I used half and half instead of cream. Worked out great!
That’s just awesome! Thank you for sharing your wonderful review!