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Chicken Pot Pie Recipe (VIDEO)

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

If you’ve never tried a homemade savory pot pie, you are in for a treat. Watch the video tutorial and see how easy it is.

Chicken Pot Pie garnished with parsley

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

Chicken Pot Pie Video Tutorial:

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

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

What is a Pot Pie?

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

Sliced chicken pot pie with chicken and veggie center

Ingredients for Chicken Pot Pie:

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

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

The Best Crust for Chicken Pot Pie:

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

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

Savory pie crust top for chicken pot pie

How to Make Chicken Pot Pie:

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

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

Make-Ahead Tip: Chicken pot pie reheats beautifully. Just warm it in the microwave until heated through. The sauce stays creamy without separating and it tastes just as good as the day you made it!

Common Questions:

Can I substitute the chicken?

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

Can I use a store-bought crust?

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

Can I make this in a different dish?

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

Can I freeze chicken pot pie?

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

How to tell when a pie is done?

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

How to prevent pie from browning?

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

Pie shield over pie

What to serve with Chicken Pot Pie:

Because pot pies are so hearty and full of protein, we love to serve this as a main course paired with Mashed Potatoes, soft Dinner Rolls and simple vegetable sides:

Chicken pot pie served on a plate with fork

More Chicken Dinner Recipes:

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

Chicken Pot Pie Recipe

4.96 from 46 votes
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Chicken Pot Pie Recipe in Pie pan

This homemade Chicken Pot Pie is homey, cozy and will warm you up. It has a homemade flaky Pie Crust and is loaded with juicy chicken in gravy and vegetables. If you've never tried a homemade savory pot pie, this will impress everyone.

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

Ingredients

  • 1 homemade pie crust (2 disks)
  • 4 cups cooked chicken shredded*
  • 6 Tbsp unsalted butter
  • 1 medium yellow onion (1 cup chopped)
  • 2 medium carrots (1 cup) thinly sliced
  • 8 oz white or brown mushrooms (stems discarded), sliced
  • 3 garlic cloves minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken stock
  • 1/2 cup heavy cream
  • 2 tsp salt plus kosher salt to garnish
  • 1/4 tsp black pepper plus more to garnish
  • 1 cup frozen peas do not thaw
  • 1/4 cup parsley finely chopped, plus more to garnish
  • 1 egg beaten for egg wash

Instructions

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

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

  4. Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a 9” pie dish. Spoon the pie filling over the bottom crust.

  5. Roll the second disk of pie dough into a 10” diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.

  6. Bake at 425˚F for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4” diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.

Recipe Notes

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

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

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Natasha Kravchuk

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

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Jessica
    December 2, 2020

    This pot pie is to die for! Not too difficult to make either. I used leftover turkey from Thanksgiving and added just a hint of thyme and it was PERFECT!! I can’t wait to try it again with leftover chicken!

    Reply

    • Natashas Kitchen
      December 2, 2020

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

      Reply

  • Sylvia
    November 30, 2020

    Hi Natasha, could you make this chicken pot pie as individual ones and how long would you bake them for.
    Thanks in advance

    Reply

    • Natashas Kitchen
      November 30, 2020

      Hi Sylvia, I haven’t tested that, but I imagine that should work! If you happen to experiment, I would love to know ow you like that!

      Reply

  • Kate
    November 30, 2020

    This looks delicious and I’m buying the ingredients today. Any idea if I could make ~1.5x the amount of filling and bake it in a 13×9 pan with crust just on the top? Ever tried that? I suppose it’s more like a shepherd’s pie or casserole. I’m feeding a large family and 1 pie won’t cut it. Thanks!

    Reply

    • Natashas Kitchen
      November 30, 2020

      Hi Kate, I haven’t tested that to advise, but it sounds like it may work. If you experiment, let me know how you liked the recipe.

      Reply

  • Cherie
    November 30, 2020

    This recipe is fabulous & so good. It’s time consuming but so worth it. I made the dough first since it needed to refrigerate one hour. Then moved on to the mixture. Perfect flavors & truly a thick luscious mixture. The crust was so delicious and flaky. Be sure to add the salt & pepper to the top of the crust. I’m not a baker but this may have changed my mind. Hubby had 3 servings… it was that good!

    Reply

    • Natashas Kitchen
      November 30, 2020

      I’m so glad you both enjoyed it! Thank you for the wonderful review!

      Reply

  • Loyd
    November 30, 2020

    Made this with left over Thanksgiving turkey. Oh so good!

    Cooked on the Traeger @375° For 1 hour. IT@160° let rest 20 minutes.

    Reply

    • Natashas Kitchen
      November 30, 2020

      Yum! That sounds amazing! Thank you for sharing that wonderful review with me, Loyd!

      Reply

  • liz
    November 28, 2020

    I made it today and it was so delicious.

    Thank you for another great recipe Natasha.

    Reply

    • Natashas Kitchen
      November 28, 2020

      I’m so glad you enjoyed that, Liz! Thank you for sharing that wonderful review!

      Reply

  • marian Jean wolf
    November 28, 2020

    I made the chicken pot pie and it was awesome. My husband wants me to try to make this next time with roast beef and beef stock. I love your recipes!!!

    Reply

    • Natashas Kitchen
      November 28, 2020

      Aww, that’s so great, Marian! I’m so glad you’re enjoying our recipes!

      Reply

  • Hilda Garza
    November 28, 2020

    I made this for my family and they absolutely LOVED IT!! I was scared to make the pie crust but followed your recipe and it was a success!! This potpie is full of flavor I will definitely be making it again

    Reply

    • Natashas Kitchen
      November 28, 2020

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Dee
    November 27, 2020

    Absolutely the BEST pot pie I have ever eaten!!!……dinner party worthy. I used leftover turkey this time, replaced one carrot with one parsnip, and also added one tablespoon of poultry seasoning. Oh Good Lord…….my mouth is watering even thinking of it. Oh, and after 40 years, I’ve changed my go to pastry recipe to the one used in this dish. Unbelievably easy, very quick, and buttery, and substantial while remaining crisp and airy. A real winner.
    This chicken pot pie is definitely on our meal rotation from now on.

    Reply

    • Natashas Kitchen
      November 28, 2020

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

      Reply

  • Judy P
    November 27, 2020

    I have died and gone to heaven!!! This looks soooooo good! Mine always just didn’t taste right. Now I know why. Store bought crust and didn’t make a rue!! Now that I have a new friend in my kitchen (Kitchen Aide) going to try again.

    Reply

    • Natashas Kitchen
      November 27, 2020

      This crust is seriously the best! I really hope you enjoy this recipe!

      Reply

  • Laurel
    November 23, 2020

    Hi Natasha,
    I just made your chicken pot pie recipe and it was delicious! The only problem was with rolling out the crust. I pre-made the dough and placed the two discs in the refrigerator for about 3 hours. I removed them from the refrigerator to warm them up a bit. It was a full hour+ before I could work on them. Very difficult to roll, had to mist it with water to get it to move. Then I thought about the way I measured the flour. I scooped the flour from the bag with the measuring cup and leveled. I’m not sure that that was an issue. It took that amount of finished dough to make the pie.
    Any thoughts would be much appreciated🌷

    Reply

    • Natashas Kitchen
      November 23, 2020

      Hi Laurel, that is possibly the culprit! We do recommend reading our post on measuring HERE.

      Reply

  • Tiffany Brown
    November 22, 2020

    The best pot pie I have ever made! It is delicious. Thank you for your amazing recipes they really are great.

    Reply

    • Natasha's Kitchen
      November 22, 2020

      You are most welcome, Tiffany. Thank you for your great comments and feedback, it’s very inspiring for me too!

      Reply

  • Cathy
    November 20, 2020

    Chicken pot pie the way it’s supposed to be. Full of chunks of chicken and a firm not runny
    Sauce. The crust was flaky and buttery just as described. I felt the salt was a bit too much, and I like salt. Other than that it gets 👍👍. Loved the video !

    Reply

    • Natashas Kitchen
      November 21, 2020

      I’m glad you enjoyed this recipe and video, Cathy! Thank you for sharing your feedback with us!

      Reply

  • Anne Watson
    November 19, 2020

    I made this for dinner tonight-absolutely delicious!!! This recipe is definitely a keeper!! There were no leftovers!!!

    Reply

    • Natasha's Kitchen
      November 20, 2020

      Awesome! Thank you for sharing that with us, Anne. I’m so glad that you loved this recipe.

      Reply

  • Pamela
    November 19, 2020

    Absolutely delicious, but not even close to being surprised. I make so many of your recipes for my family of 6 and they are ALWAYS a hit and leave me feeling so accomplished in the kitchen. Thank you so much for sharing your passion with us ❤.

    Reply

    • Natasha's Kitchen
      November 19, 2020

      Hello Pamela, that is so nice of you to share your good comments and feedback. Thank you so much!

      Reply

  • Karen Rusich
    November 17, 2020

    Came out perfect and was so delicious. Your recipes are amazing!!

    Reply

    • Natasha's Kitchen
      November 17, 2020

      Thank you so much, Karen. Glad you’ve been enjoying my recipes!

      Reply

  • Karen Rusich
    November 17, 2020

    I made this for dinner tonight. Came out perfect and was so delicious. Your recipes are amazing!!

    Reply

    • Natasha's Kitchen
      November 17, 2020

      That makes me happy! Thank you for sharing that with us, Karen!

      Reply

  • Danica Erickson
    November 16, 2020

    HI Natasha

    I have my pies baking right now and they smell amazing. I made 3 small ones, and still have filling left over… have you tried freezing the filling or the pies themselves to use at another time?

    Reply

    • Natasha
      November 16, 2020

      Hi Danica, please see the common questions section titled: “Can I freeze chicken pot pie?”

      Reply

      • Danica
        November 17, 2020

        Thanks Natasha!

        Reply

  • Pierre Picard
    November 15, 2020

    Recipe was awesome. Flavors were spot on. The best chicken pot pie I ever had.

    Reply

    • Natasha's Kitchen
      November 16, 2020

      Yay perfect! Thanks for your good comments and feedback, we appreciate it!

      Reply

  • Lisa Bilak
    November 15, 2020

    Hello! Made this for dinner tonight I honestly cannot believe I made a homemade crust I do not bake.
    It was absolutely delicious my entire family loved it. I will be making this again and again.
    Thank you!

    Reply

    • Natasha's Kitchen
      November 15, 2020

      Thanks for sharing that with us, Lisa. I’m glad you and your family loved this recipe!

      Reply

  • Debra Summers
    November 12, 2020

    I had been craving chicken pot pie and decided to try your recipe. Of course I used your pie crust recipe too. I am so delighted and in awe, it turned out perfect. You get an A+ star! The recipe was perfect and easy to follow. The pie is so delicious, rich in taste, but light. I had to have seconds. I’m purring.

    Reply

    • Natasha's Kitchen
      November 13, 2020

      Wow, thank you for your perfect rating! That makes me so happy, we appreciate it and I hope you love every recipe that you will try.

      Reply

  • Jane
    November 12, 2020

    Thank you for sharing such great recipes. Can you please tell me the best way to reheat the leftovers?

    Reply

    • Natasha's Kitchen
      November 12, 2020

      You’re welcome, Jane. Chicken pot pie reheats beautifully. Just warm it in the microwave until heated through. The sauce stays creamy without separating and it tastes just as good as the day you made it!

      Reply

  • Shirley
    November 12, 2020

    Hi Natasha, if I was to make your pot pie recipe today, refrigerate overnight and cook it tomorrow would it still be juicy and or perhaps should I just make the filling today, refrigerate it overnight and put it in the pastry tomorrow. Anxious to try it.

    Reply

    • Natasha's Kitchen
      November 12, 2020

      Hi Shirley, yes you may make this ahead. Chicken pot pie reheats beautifully. Just warm it in the microwave until heated through. The sauce stays creamy without separating and it tastes just as good as the day you made it!

      Reply

  • Bridget
    November 12, 2020

    I love your recipes are good

    Reply

    • Natasha's Kitchen
      November 12, 2020

      Thank you so much, Bridget!

      Reply

  • Lucy
    November 9, 2020

    This was so good! Will define making this again. Thank you for sharing.

    Reply

    • Natashas Kitchen
      November 9, 2020

      You’re welcome, Lucy! I’m so glad you enjoyed this recipe!

      Reply

  • UTOPIA ROCHE
    November 9, 2020

    This pot pie is absolutely fantastic. I followed the directions exactly how she suggested and it came out perfect. I even made the pie crust. My family loved it and most are picky eaters.

    Reply

    • Natashas Kitchen
      November 9, 2020

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

      Reply

  • Mary Kulak
    November 9, 2020

    Hi Natasha, I made your pot pie last night and it was so so good, I didn’t use mushrooms cause not a fan so I added some potatoes, my crust was good but not as good as 1st time I made it, I definitely need a food processor, but Thankyou for another delicious recipe!!💜

    Reply

    • Natasha's Kitchen
      November 9, 2020

      Hello Mary, I’m happy to hear that! Thank you for sharing your great experience with us, we appreciate it.

      Reply

  • Melissa
    November 8, 2020

    This was amazing! We made and finished it in a single sitting. My 8 yr old and 5 yr old (and I) love all your videos and your food!
    Love all the way from India!

    Reply

    • Natasha's Kitchen
      November 8, 2020

      Hello Melissa, that is so awesome! I’m glad your kids enjoyed this recipe. Thanks for watching and trying out my recipes!

      Reply

  • Melissa
    November 7, 2020

    Hi Natasha! We just made this and devoured it..simply amazing! Can’t believe it was that simple to make and so delicious. My boys and i enjoy your recipes and your videos!
    Love all the way from India.

    Reply

    • Natashas Kitchen
      November 7, 2020

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

      Reply

  • Rosedah from Singapore
    November 5, 2020

    Hi Natasha

    Love yr recipes and yr personality!

    How to I adjust to make a 10 Inch pie crust.?

    Reply

    • Natashas Kitchen
      November 5, 2020

      Thank you for that wonderful compliment! I’m so glad you enjoyed this recipe! I think this could work in a 10-inch pan but it will be shorted and will back quicker

      Reply

  • Louise
    November 5, 2020

    Absolutely amazing! Best Chicken pot -pie!! Loved everything about it!

    Reply

    • Natashas Kitchen
      November 5, 2020

      I’m so happy you enjoyed this recipe, Louise!

      Reply

  • susan
    November 4, 2020

    I’d like to know the best way to reheat a slice? This pie is AMAZING!!! Made it last night!
    Susan

    Reply

    • Natashas Kitchen
      November 4, 2020

      Hi Susan, Chicken pot pie reheats beautifully. Just warm it in the microwave until heated through. The sauce stays creamy without separating and it tastes just as good as the day you made it!

      Reply

  • Melanie Jean Barrett
    November 3, 2020

    I prepared this for our dinner this evening, and my husband and I both got seconds! It is delicious comfort food. Much needed today!

    Reply

    • Natashas Kitchen
      November 3, 2020

      Isn’t it the best! We absolutely love how cozy this recipe is! I’m glad you enjoyed it Melanie!

      Reply

  • Sharon Hoge
    November 3, 2020

    Does it make a big difference to use unsalted butter instead of salted butter for pie crust? I’m going to try your crust!!!

    Reply

    • Natasha's Kitchen
      November 4, 2020

      Hi Sharon, you may use unsalted or salted butter and just adjust the salt in the recipe.

      Reply

  • susan dowd
    November 3, 2020

    OMG…I wanted to eat the filling & forget the crust because it was sooooooo delicious! I did make the crust lol.
    I don’t like cooked carrots so I improvised. With the onions I added a stalk of chopped celery & Asparagus tips & then I shredded carrot in for color. I had to use a 10″ pie plate as the filling was a lot.
    This pie is delicious!!!!
    I love your recipes Natasha!!!
    Susan

    Reply

    • Natashas Kitchen
      November 3, 2020

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

      Reply

  • Sarah
    November 3, 2020

    Delicious!! Crust and the filling! Instead of just peas I added half half a cup of corn and half a cup of peas. You’ll could also make biscuits to serve the filing on top of… I might try to make this into individual pot pies next time for freezing…

    Reply

    • Natashas Kitchen
      November 3, 2020

      Thank you so much for sharing that with us Sarah! I’m so glad you enjoeyd this recipe!

      Reply

  • Jenni Ryan
    November 3, 2020

    I made this last night. My very first fully homemade pie! It was such fun and so delicious. My husband oohed and awed over it which is always a plus. He put it in the top five favorites!! Thanks Natasha for another great recipe 😊

    Reply

    • Natashas Kitchen
      November 3, 2020

      That’s so great Jenni! Thank you for sharing that amazing review!

      Reply

  • Joann
    November 2, 2020

    What is a replacement for heavy cream

    Reply

    • Natashas Kitchen
      November 2, 2020

      Hi Joann, I always use heavy cream but a light cream might work if you add a little more flour and butter to help it thicken up properly.

      Reply

      • Laura C
        November 4, 2020

        I would love to make this but my daughter has a severe dairy allergy…do you think I can use soy milk? Thank you!

        Reply

        • Natashas Kitchen
          November 4, 2020

          Hi Laura, I always use heavy cream but a light cream might work if you add a little more flour and butter to help it thicken up properly. I haven’t tried this with soy milk to advise, if you experiment I would love to know how you like that.

          Reply

  • Maria S
    November 2, 2020

    Made this last week and it was amazing!!!!

    Reply

    • Natashas Kitchen
      November 2, 2020

      That’s just awesome Maria! I’m so glad you enjoyed this recipe!

      Reply

  • Maria J
    November 2, 2020

    I made this pot pie last night and it is a winner! My husband even commented on how good it tasted. My only change for us, for this pie, is less salt. It was way too salty for us.

    Reply

    • Natashas Kitchen
      November 2, 2020

      Thank you for sharing that feedback with us, Maria. We don’t care for overly sweet or salty recipes ourselves and thought the balance was great. I’m curious if anything was altered in the recipe?

      Reply

  • Deb B
    November 1, 2020

    So glad I went with the homemade pie crust…
    So good…

    Reply

    • Natasha's Kitchen
      November 2, 2020

      I’m glad you loved it! I always prefer homemade anytime.

      Reply

  • Dee
    November 1, 2020

    This came out perfect.

    Reply

    • Natasha's Kitchen
      November 1, 2020

      Love it! Thank you for your wonderful feedback, Dee.

      Reply

  • Susan Cohen
    November 1, 2020

    I made this recipe as directed and it was AMAZING… Made my own crust as well. I like that directions were given for freezing ibecause I’m going to make several to take to my grown children to enjoy

    Reply

    • Natasha's Kitchen
      November 1, 2020

      Hello Susan, thanks for your awesome feedback. I’m happy to know that you enjoyed this recipe and you made the homemade crust too. Great job!

      Reply

  • Sara
    November 1, 2020

    This is a really good recipe. I did not have time to make the rust. I definitely make time the next time I make this. It will make the pie even better.

    Reply

    • Natasha's Kitchen
      November 1, 2020

      Sounds like a great plan. Thanks for trying out this recipe, I’m happy that you enjoyed it!

      Reply

  • Debra Oldroyd
    November 1, 2020

    Going to try this recipe today but am wondering if I can make in little individual tins. I was thinking it might be nice to freeze some individual sized for my 95 year old mother-in-law. Thoughts on cooking time for the smaller size?

    Reply

    • Natasha's Kitchen
      November 1, 2020

      Hello Debra, that sounds like a good idea however I have not personally tried that yet to advise on the cooking time. Maybe others here can share if they have tried it?

      Reply

  • Margarita Teixeira
    October 31, 2020

    I was wondering if I can use another vegetable besides mushrooms. I don’t like them very much!

    Reply

    • Natasha's Kitchen
      November 1, 2020

      Hello Margarita. I haven’t tried anything else aside from mushrooms but others like to use potatoes and liked it too. One of our readers also wrote she made it without mushrooms and used zucchini and it was amazing.

      Reply

  • Dick
    October 31, 2020

    We made the chicken pot pie and it was delicious and looked just like your pictures. Also served your creamy mashed potatoes with it.
    We have used many of your recipes, all very good.

    Reply

    • Natasha's Kitchen
      November 1, 2020

      Sounds awesome! Thanks for sharing your great feedback with us.

      Reply

  • Judith Kaiser
    October 31, 2020

    Hi Natasha, this chicken pot pie looks amazing! Can I use refrigerated dough? Problems with my hands and would hard to make the pie dough.
    Thanks, Judith Kaiser

    Reply

    • Natashas Kitchen
      October 31, 2020

      Hi Judith, the flakey crust is a star of this recipe, but I imagine a premade one may work. Without experimenting, though, I’m unable to advise.

      Reply

  • Doris
    October 31, 2020

    I absolutely love your recipes. Just took the chicken pot pie out of the oven with your homemade crust. I think it’s beautiful. But we have to wait 15 minutes! Thank you for doing what you do! You are a breath of fresh air. My Mom would say in her heavy German accent, “You are so appetizing.” Sounds weird, but it’s the highest compliment.

    Reply

    • Natashas Kitchen
      October 31, 2020

      I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment.

      Reply

      • Doris
        November 1, 2020

        Just have to tell you that the chicken pot pie was the best we ever had. My husband flipped for it, and we just finished the leftovers tonight. I thought my chicken pot pie was awesome. But yours is way better. Those mushrooms! And that crust!!!

        Reply

        • Natasha's Kitchen
          November 1, 2020

          Love it! Thanks for giving this new recipe a try, I’m happy to know that you loved it, Doris.

          Reply

  • Sue
    October 31, 2020

    One of my favorite chicken dishes and this was so easy to make. I cannot believe how delicious this pie tastes. Thank you.

    Reply

    • Natashas Kitchen
      October 31, 2020

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

      Reply

  • Sue
    October 31, 2020

    Hi Natasha. Wonderful, wonderful chicken pot pie!!! Husband said “BEST EVER”! I added one stock of celery because I had in refrigerator. It truly is delicious. Husband has three helpings!!
    Thank you for your great recipes!

    Reply

    • Natashas Kitchen
      October 31, 2020

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

      Reply

    • Sue
      November 1, 2020

      Forgot to add my 5 stars!!

      Reply

      • Natasha's Kitchen
        November 1, 2020

        Awesome! Thank you, Sue.

        Reply

  • Sylvie Mahfouz
    October 30, 2020

    Hi Natasha, I did the chicken potpie. It was delicious. I had a hard time with the dough, not used too rolling this kind of dough. By knealing it for a long time I finally made it.

    Reply

    • Natashas Kitchen
      October 30, 2020

      I’m so glad you made it! Thank you for sharing that great review with me!

      Reply

  • Rita Scanlon
    October 30, 2020

    This recipe is a winner !!
    We loved it.
    I was wondering, could the mushrooms be substituted for something else? I would like to make it for my sister but she won’t eat mushrooms.

    Reply

    • Natashas Kitchen
      October 30, 2020

      Hi Rita, I’m so happy you enjoyed that. Thank you for sharing that with us! One of our readers wrote she made it without mushrooms and used zucchini and it was amazing.

      Reply

  • Loretta Carr
    October 30, 2020

    How can I get the Food Scraper please . Loretta

    Reply

  • Sandy
    October 29, 2020

    Ohhh yum!!!!! I’ve been wanting to make this for a week. Today was the day. I used 2 chicken breasts and prepackaged pie crusts. It turned out fabulous. I added celery. Otherwise followed recipe. My husband reallllly loved it. Another great recipe. Thanks so much!

    Reply

    • Natashas Kitchen
      October 29, 2020

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

      Reply

  • Sherri
    October 29, 2020

    I made this for a late lunch today. It was very good. Enough left over for one more meal for us tomorrow. Thank you for all your recipes.

    Reply

    • Natashas Kitchen
      October 29, 2020

      You’re welcome, Sherri! I’m glad you enjoyed this recipe!

      Reply

  • Gayle Leininger
    October 29, 2020

    As in all of your recipes they are deelish! I have one request….recipe state per serving nutritional values but it does not state how many servings such as in the Chicken Pot Pie or the Pie Crust. my hubby is a Type 1 diabetic and he is on an insulin pump and must count carbs….can the serving amounts per recipe be added.

    Reply

    • Natasha
      October 29, 2020

      Hi Gayle, I have the number of servings towards the top of the recipe card and the nutrition label is per serving. You can break it down to fewer servings if you cut the slices smaller or vice versa.

      Reply

  • Andie
    October 29, 2020

    What a great pie filling. This turned out very well for my first time making pot pie myself. Your recipes have taught me a lot about cooking at 24! Thanks, Natacha you are adorable.

    Reply

    • Natashas Kitchen
      October 29, 2020

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Aubrey
    October 28, 2020

    I made this for my family tonight and it was delicious! I used your pie crust recipe and was so impressed. I haven’t made pie crust since high school with my Mom and it went so much better than I expected. I will be trying many more if your recipes.

    Reply

    • Natashas Kitchen
      October 28, 2020

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

      Reply

  • Gloria Davis
    October 28, 2020

    Want to try this pot pie. Can it be assembled the night before for baking the next day.

    Reply

    • Natasha's Kitchen
      October 28, 2020

      Hi Gloria, yes you may make this ahead. Chicken pot pie reheats beautifully. Just warm it in the microwave until heated through. The sauce stays creamy without separating and it tastes just as good as the day you made it!

      Reply

  • Eleni Pitliangas
    October 28, 2020

    Hi Natasha! I can’t find the link to the food scraper, could you send it to me? I’m so excited to make the pot pie tonight!!! Oh and is there a video for the crust?

    Reply

  • Desicart
    October 28, 2020

    Very nice recipe. We have to try. So easy, flavorful and delicious.

    Reply

    • Natasha's Kitchen
      October 28, 2020

      Thank you! I hope this becomes a favorite for you.

      Reply

    • Grace
      October 28, 2020

      Hi I was
      Looking for the link for the utensil used
      To help pick up veggies

      Reply

  • Fran Levien
    October 27, 2020

    Wonderful flavor! Will make again for sure

    Reply

    • Natashas Kitchen
      October 27, 2020

      I hope you try and love this recipe soon Fran!

      Reply

  • DonnaR
    October 27, 2020

    I followed this recipe exactly as written, including the homemade crust.

    It was absolutely fabulous! I will be making this again for sure.

    Thank you

    Reply

    • Natasha's Kitchen
      October 27, 2020

      Hello Donna, thank you for sharing that with us and for giving this recipe a perfect rating. We appreciate it!

      Reply

  • Stefania Panebianco
    October 27, 2020

    Absolutely delicious, even though I used store bought crust (last minute meal). I will definitely be making this again! Thanks for the great recipe….

    Reply

    • Natasha's Kitchen
      October 27, 2020

      You’re most welcome. I’m so happy to know that you enjoyed this recipe!

      Reply

  • Laura
    October 26, 2020

    This came out so so good. My husband said it was the best pot pie he ever had. I was worried bc I’m not that great at making crust and mine didn’t look like Natasha’s going into the oven. But it baked up beautifully and you wouldn’t know the difference. Thank you!!!

    Reply

    • Natasha's Kitchen
      October 26, 2020

      That is fantastic! That was a great comment from your husband, thank you for sharing that with us!

      Reply

  • Jen T
    October 26, 2020

    This was amazing in flavor but sadly mine turned out runny and crust did not cut well from the bottom. Followed recipe precisely except I did not add mushrooms since one of my son’s doesn’t like them. I added about 3oz more peas to make up for no mushrooms. Could that have caused it to be runny? I’m going to try it again soon because it was so delicious, just wish it held together.

    Reply

    • Natashas Kitchen
      October 27, 2020

      Hi Jen, thank you so much for sharing that feedback. Knowing you followed it exactly I imagine something may have been off with either the technique for the crust or the oven may need calibrating. I don’t believe the peas would impact the outcome since they are a great substitute for mushrooms in most recipes.

      Reply

  • Christy A
    October 25, 2020

    This pot pie recipe is delicious. The pie crust was easy to make and so was so flaky and buttery. The filling is so creamy and delicious I was amazed at how easy it actually was to get such a beautiful chicken pot pie .

    Reply

    • Natasha's Kitchen
      October 26, 2020

      Hello Christy, thank you so much for your awesome feedback and review. I’m so glad you loved this pie!

      Reply

  • Erin
    October 25, 2020

    Made this tonight and I am not great at crust but this was a winner! It was all delicious.

    Reply

    • Natasha
      October 26, 2020

      Hi Erin, I am so happy to hear that! Thank you for sharing your wonderful review.

      Reply

  • Verna Longwell
    October 25, 2020

    Wondering if I could just make the filling without the crust, and just serve over biscuits. How much longer would I have to cook the filling on the stove, or would I have to put it in the oven for the 30 minutes in a casserole dish? Or is it just done before you put it into the crust?

    Reply

    • Natasha
      October 26, 2020

      Hi Verna, I have been wanting to experiment with biscuits on top so you will have to let me know how it goes. I would cook the filling for the same amount of time and then bake until the biscuits are cooked through (which would probably cook faster than a pie crust) and the sauce is hot and bubbly.

      Reply

  • Terryberry
    October 25, 2020

    I made this chicken pot pie with the homemade pie crust. Its baking in the oven right now. Smells delicious, I can’t wait to eat. The pie crust was easy to make, I did it by hand, since I have a small food processor and would not fit.

    Reply

    • Natasha's Kitchen
      October 25, 2020

      Sounds great, Terry. I hope this becomes a favorite for you!

      Reply

  • debra
    October 25, 2020

    what kind of sifter do u use to flour the board

    Reply

  • Veronica
    October 25, 2020

    What would be a good substitute for mushrooms because I really don’t like mushrooms. The chicken pot pie looks good looking forward to making it.

    Reply

    • Natasha's Kitchen
      October 25, 2020

      Hi Veronica, we love this recipe with mushrooms and we haven’t tried anything else but I imagine you can use eggplant, tofu or potatoes.

      Reply

    • Lisa Aichele
      October 26, 2020

      I made it without mushrooms and used zucchini and it was amazing

      Reply

  • Faye
    October 24, 2020

    I made this pie today and it is AH-MAZING! Hands down the best chicken pot pie recipe. The seasoning and ratio of the ingredients was spot on. Considering making another one tomorrow, it was that good!

    Reply

    • Natasha
      October 24, 2020

      I am so happy you loved the chicken pot pie recipe! It sounds like you found a new favorite. That just makes my day. Thank you for sharing your wonderful review.

      Reply

  • Faye
    October 24, 2020

    I made this pie today and it is AH-MAZING! Hands down the best chicken pot pie recipe. The seasoning and ratio of the ingredients was spot on. Considering making another one tomorrow, it was that good!

    Reply

    • Natasha's Kitchen
      October 25, 2020

      Love it! I’m so glad you loved this chicken pot pie recipe, Faye. Thank you for your awesome feedback!

      Reply

  • Renee
    October 24, 2020

    This was so delicious! I used what I had on hand, chicken thighs and green beans. The crust was perfection. First time making an all butter crust, yum! I was so happy for leftovers! Thank you.

    Reply

    • Natasha
      October 24, 2020

      It really is amazing for leftovers because it reheats so well without tasting like a reheated dish at all. I’m so glad you loved the pot pie. Thanks for sharing your modifications.

      Reply

  • Ron
    October 24, 2020

    Natasha,
    I made your slow cook chicken taco. Everyone love it, great recipe. I will try your chicken pot pie and will let you know how it turns out.(You should be on Food Network.)

    Ron

    Reply

    • Natasha's Kitchen
      October 25, 2020

      Sounds perfect. I hope you love every recipe that you try! Great idea, but I’m not sure if I’m ready for that yet. haha

      Reply

  • Lara
    October 24, 2020

    Just finished dinner and it’s unanimous-best chicken pot pie hands down!
    I found your blog years back when looking for a borscht recipe. I loved the ease of the recipe and the more recipes I tried, the more I also appreciated the smile and warmth with which you shared them. I have made MANY of your recipes, countless have become staples in our home. I share your blog with whoever will listen. My sister, friends and several co-workers are also huge fans and recreate your recipes in their homes too. The amount of effort that you put into the recipes is so much appreciated. I know I can trust the outcome 💯 percent!!
    I love the new videos and content but also love many of the classics, filmed in your old home in the early days. This thank you is many years overdue but I am grateful each time I share a wonderful meal with my family-and that is everyday.

    Reply

    • Natasha's Kitchen
      October 25, 2020

      Hello Lara, it’s so nice to read your comments and great feedback. Thank you so much for your kind words, it helps inspire me to do better and create more content. Take care always and I hope you love every recipe that you try!

      Reply

  • Stephanie Pedroza
    October 24, 2020

    I loved this recipe and ALL your recipes, you’ve made me more confident in the kitchen!

    Reply

    • Natashas Kitchen
      October 24, 2020

      You’re so nice! Thank you for that wonderful compliment, Stephanie!

      Reply

  • Eddie
    October 24, 2020

    Natasha, makin the chicken pot pie tomorrow, been waiting for a recipe for a while now, dieting on slow cooker chicken for awhile!!!!!!!
    Please bring back your trade mark “drumming on the cutting board” Thank-you !!!!

    Reply

    • Natashas Kitchen
      October 24, 2020

      You got it, Eddie! I hope you love this chicken pot pie recipe!

      Reply

  • Ginny Page
    October 24, 2020

    Oh my goodness. It turned out so good. I did add corn because my 4 men love it and they cannot believe I made the crust. Thank you so much!!!!

    Reply

    • Natashas Kitchen
      October 24, 2020

      You’re welcome, Ginny! I’m happy you enjoyed this recipe!

      Reply

  • Belinda
    October 24, 2020

    Absolutely amazing! Loved everything about it!

    Reply

    • Natashas Kitchen
      October 24, 2020

      I’m so glad you enjoyed that Belinda!

      Reply

  • Judy
    October 24, 2020

    Could I add potatoes instead of mushrooms?

    Reply

    • Natashas Kitchen
      October 24, 2020

      Hi Judy, I haven’t tried that substitution but I imagine that should work. If you experiment I would love to know how you like that.

      Reply

    • Becky
      October 25, 2020

      Sooo, sooo good! I’ve never made pie crust before. Love it! This is so filling too. Yum! Thank you!

      Reply

      • Natasha's Kitchen
        October 26, 2020

        Awesome! Thank you so much for your awesome feedback, Becky.

        Reply

  • Malak
    October 24, 2020

    Hi natasha do you have a easy biscuit recipe if you don’t have can you say great recipe you do for biscuit in the comment and thank you so much

    Reply

    • Natashas Kitchen
      October 24, 2020

      Hi Malak, I do not have a biscuit recipe at this time but thank you for that suggestion.

      Reply

  • Marwa
    October 24, 2020

    Sounds delicious! I’m wondering if I can replace the heavy cream with 2% milk? Thanks!

    Reply

    • Natashas Kitchen
      October 24, 2020

      Hi Marwa, I can’t say that will work since the heavy cream is what makes this nice and creamy.

      Reply

  • DW
    October 24, 2020

    Can you replace the heavy cream with something else?

    Reply

    • Natasha
      October 24, 2020

      Hi DW, I always use heavy cream but a light cream might work if you add a little more flour and butter to help it thicken up properly.

      Reply

  • Whitney
    October 24, 2020

    Hi Natasha, the pie looks really delicious! I can’t wait to make one by myself! If I want to add some cheese in the filling, which cheese would you recommend? Also, as I don’t like green peas, any other substitution would you suggest? Thank you so much!

    Reply

    • Natasha
      October 24, 2020

      Hi Whitney, we don’t add cheese to this because it’s so creamy and doesn’t really need it. I think you could add a little parmesan or mozzarella if you wanted to at the end when stirring in the chicken. You could leave out the peas and use a little more carrots.

      Reply

  • Nancy
    October 23, 2020

    I love your recipes and can’t wait to try this Chicken pot pie. Looks so delicious.

    Reply

    • Natashas Kitchen
      October 24, 2020

      I hope you love this recipe Nancy!

      Reply

  • Katherine A Mahlum
    October 23, 2020

    Did I miss when to add the carrots? I just added it with the chicken. Making this tonight! made the eclairs last weekend!

    Reply

    • Natasha
      October 24, 2020

      Hi Katherine, the carrots are added in step one and sauteed with the onions. I hope you love the recipe!

      Reply

    • Natashas Kitchen
      October 24, 2020

      Hi Katherine, we have carrots listed in step one: “In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.”

      Reply

  • SHARON KUCERA
    October 23, 2020

    Hi Natasha, I absolutely love your videos and recipes! I plan on making this chicken pie!
    Can you do some authentic Russian recipes, like borscht, piroshki etc? especially since you most likely have amazing recipes from your parents? Thank you, Sharon

    Reply

    • Natashas Kitchen
      October 24, 2020

      I’m so happy you’re enjoying our recipes, Sharon! You can find our recipes by cuisine HERE and our Russian/ Ukrainian recipes HERE. I hope this is helpful.

      Reply

  • Tammy
    October 23, 2020

    Can’t wait to try your recipe
    Looks soooo delicious.
    Do you have a recipe for Italian wedding soup?

    Reply

    • Natashas Kitchen
      October 24, 2020

      Hi Tammy, we sure do! You can find it HERE.

      Reply

      • Monica
        October 26, 2020

        If I’m baking this in a cast iron, should I preheat the skillet before assembling? I’m new to cast iron cooking so I’m thankful for any advice !

        Also, love your recipes!!! I’ve made so many of your desserts and love them all!

        Reply

        • Natasha
          October 26, 2020

          Hi Monica, I would not preheat the cast iron pan or you won’t be able to get the bottom crust into it. I would brush or spray with oil and proceed as usual.

          Reply

  • Beth
    October 23, 2020

    This looks so delicious and yummy! I can’t wait to make this! My family is going to love this!

    Reply

    • Natashas Kitchen
      October 24, 2020

      I hope to try and enjoy this recipe soon Beth!

      Reply

  • Michelle R Moscardelli
    October 23, 2020

    Looks very good. Only thing I wished it had is Potatoes

    Reply

    • Natashas Kitchen
      October 24, 2020

      Thank you so much for sharing that with me Michelle! I haven’t tried this with potatoes but I’m curious how that would taste. If you experiment I would love to know how you like that.

      Reply

  • Natalie
    October 23, 2020

    The crust on top is so beautifully, golden & crisp!! This is the most comforting meal! Great way to get in all the veggies!

    Reply

    • Natasha
      October 23, 2020

      Hi Natalie, I agree – the kids love veggies this way – smothered in gravy! And so do we! I hope you all love the chicken pot pie.

      Reply

  • Erin
    October 23, 2020

    One of my all-time favorite recipes. Such good comfort food!

    Reply

    • Natashas Kitchen
      October 23, 2020

      Isn’t it the best Erin! I’m so glad you enjoyed this recipe!

      Reply

  • Malak
    October 23, 2020

    Can you do red velvet cake because I need to see it from you.

    Reply

    • Natashas Kitchen
      October 23, 2020

      Hi Malak, thank you for that suggestion. We have it on our list to do in the future.

      Reply

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