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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

4.99 from 754 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
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 fine sea salt, or to taste, plus kosher salt to garnish
  • 1/4 tsp black pepper, plus more to garnish
  • 1 cup frozen peas, do not thaw
  • 1/4 cup parsley, finely chopped, plus more to garnish
  • 1 egg, beaten for egg wash

Instructions

  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

  • Briana
    December 2, 2022

    My whole family LOVED this pot pie. Huge success! Only thing I switched were green beans instead of peas since I didn’t have any. So much flavor. Thank you!

    Reply

    • NatashasKitchen.com
      December 2, 2022

      I’m so glad to hear that, Briana! Thank you for sharing.

      Reply

  • Susan
    November 27, 2022

    I made your chicken pot pie for dinner
    My hubby and I loved it

    Reply

    • Natasha's Kitchen
      November 28, 2022

      Glad to hear that!

      Reply

  • Laura
    November 27, 2022

    Can you make this ahead of time and refrigerate until the next day? It looks really deli ious!

    Reply

    • Natasha's Kitchen
      November 27, 2022

      Hi Laura, I think it could work but haven’t tested it to advise. This pie reheats well after it’s baked. You can also freeze it before baking and bake it in a frozen state. See my recipe notes for instructions on this.

      Reply

  • RICK
    November 26, 2022

    ABSOLUTEL AMAZING! MY WIFE IS A PICKY EATER AND SHE THOROUGHLY ENJOYED THIS POT PIE.
    NO NEED TO “TINKER” WITH THE RECIPE, AS IT IS AS GOOD AS IT GETS.
    NOT FOR DIETERS (LOL)

    Reply

    • Natashas Kitchen
      November 26, 2022

      That’s just awesome! Thank you for sharing your excellent review, Rick! It sounds like you have a new favorite!

      Reply

  • Leighanne Marsh
    November 26, 2022

    Have made this pie quite a few times now and absolutely love it. Have made individual pies using a fluted tart tin and just as great. Actually my first time making chicken pie and can’t believe how easy your recipe is. Is a favourite dinner for the whole family.

    Reply

    • Natashas Kitchen
      November 26, 2022

      That is the best when the family loves what we moms make. That’s so great, Leighanne!

      Reply

  • Dj
    November 25, 2022

    I am not much of a cook so attempting this was a true task for me. But, this turned out great and my husband loved it! Looking for more recipes now through Natasha!

    Reply

    • Natasha's Kitchen
      November 25, 2022

      Nice to hear! I hope you and your family will love all the recipes that you will try.

      Reply

  • Lytle Johnson
    November 25, 2022

    Excellent! Followed recipe exactly except for adding some sliced celery and poultry seasoning. I rolled out the packaged pie crusts a bit larger to ensure having enough to seal at the top.

    Reply

    • Natasha's Kitchen
      November 25, 2022

      Glad you liked it!

      Reply

  • Natasha K.
    November 24, 2022

    I substituted the chicken with turkey. I added a bay leaf and 1 1/2 small potato. I also used gluten free flour in the homemade crust recipe and it worked well. I think next time I will omit the bottom crust if adding potatoes because I felt that they were competing. This is a great recipe.

    Reply

    • NatashasKitchen.com
      November 24, 2022

      Thank you for the wonderful feedback, Natasha! I’m glad you loved this recipe.

      Reply

  • Al
    November 22, 2022

    This is my third time making this! I love this pie. Natasha, I made the filling today and will bake the pie in it’s entirety for Thanksgiving. Will I need to allow the filling to come to room temp before putting in the oven? Or can I scoop the filling directly from the fridge onto the pie dough and bake?

    Reply

    • NatashasKitchen.com
      November 22, 2022

      Hi Al! No, I don’t think so. It should be fine to just add it to your crust and bake. It may take an extra few minutes since it’s cold but watch it in the oven.

      Reply

  • John Graham
    November 21, 2022

    Outstanding! Took me a bit longer than her to make it and I skipped the Parsley. 10/10!!
    Will make again for company at Thanksgiving … maybe with some leftover turkey …

    Reply

    • NatashasKitchen.com
      November 21, 2022

      So glad you loved it! Thank you for sharing.

      Reply

  • Erin
    November 20, 2022

    I followed the recipe exactly, with one exception – I added about 3 chopped celery stalks in with the onions and carrots because I had them around. I used the linked pie crust recipe and followed that to a T. The pie turned out amazing!

    I hosted a lunch and got multiple compliments from everyone, say guests had seconds, and my husband loved it. The pie crust in particular was perfect, the bottom was magically crispy even without parbaking. And it looked beautiful, I wish I remembered to take a picture. I will definitely be making this recipe for life!

    Reply

    • Natasha's Kitchen
      November 20, 2022

      That’s lovely feedback, Erin. Thank you for sharing that with us!

      Reply

  • Kim
    November 15, 2022

    Twenty minutes to prep this is WAY under the time it took me. But, the time is worth it because it is delicious and stunning. I didn’t change up the veggies, but I can see doing so next time. Maybe adding another meat like crumbled, cooked bacon or sausage would enhance the flavor? Any thoughts on that?

    Reply

    • NatashasKitchen.com
      November 15, 2022

      Hi Kim! Thank you for the feedback. I think the addition of bacon/ham would be great. Let us know how it turns out if you experiment with bacon or sausage.

      Reply

    • Ann
      November 20, 2022

      I agree … it took longer to prep the vegetables etc. but it was easy slicing and dicing work. And yes, definitely worth it !!!!!

      Reply

  • Sophia
    November 15, 2022

    SO SO SO delicious. This is my go-to recipe any time we crave chicken pot pie! I’m thinking of making 2 for a Friendsgiving, can I bake them at the same time?

    Reply

    • NatashasKitchen.com
      November 15, 2022

      Hi Sophia! I’m so glad you love the recipe. If you have the space to bake two without them touching, that should be fine. You’ll have to watch them in the oven, they may require a few extra minutes.

      Reply

  • Maven in the Making
    November 14, 2022

    I have made this multiple times already (and if I haven’t already left a comment, I apologize) because it’s just amazing! It’s my husband’s favorite dish ever. It’s not complicated and tastes SO good. It’s made of ingredients that aren’t hard to source and you probably have most of them in your kitchen anyway. Deeeelicious!! Thanks Natasha!

    Reply

    • NatashasKitchen.com
      November 14, 2022

      I’m so glad to hear that! Thank you for the wonderful feedback.

      Reply

  • Donna
    November 11, 2022

    I followed it to the letter, and it was the best pie I’ve ever made. The cream is brilliant! I’ve done it with homemade crust (omg, amazing!) and the ready made crust, which was delicious too!

    Reply

    • NatashasKitchen.com
      November 11, 2022

      That’s great, Donna! Thanks for sharing.

      Reply

  • Debra Moats-Herron
    November 10, 2022

    I can’t cook so I followed the recipe exactly and my husband loved it. It is on my menu for next week again!

    Reply

    • NatashasKitchen.com
      November 10, 2022

      So glad it was a hit, Debra!

      Reply

  • Maureen Thomm
    November 9, 2022

    Considering making this ahead – could I put everything together ahead of time and then refrigerate, baking the next day? I know I would need to cool the filling before adding it to the pie shell

    Reply

    • NatashasKitchen.com
      November 9, 2022

      Hi Maureen! I think it could work but haven’t tested it to advise. This pie reheats well after it’s baked.
      You can also freeze it before baking and bake it in a frozen state. See my recipe notes for instructions on this.

      Reply

    • Jeanette
      November 14, 2022

      I would suggest pre-making the filling and keeping separate from the crust until ready to bake.

      Reply

  • Jody
    November 5, 2022

    The crust doesn’t require partial blind baking before adding the chicken mixture? I’m worried the crust will not cook properly on the bottom.

    Reply

    • NatashasKitchen.com
      November 5, 2022

      Our homemade crust rolls out easily and it never gets soggy when baked. The bottom stays crisp without needing to pre-bake.

      Reply

  • Candace
    November 5, 2022

    In the oven right now! I made two! I added RANCH seasoning to one of them..Cant wait!

    Reply

  • Christine
    November 2, 2022

    This is fantastic, I doubled the broth, cream and flour to make extra gravy to serve on the side. I simply removed 2-2 1/2 cups of gravy before adding chicken. Delicious.

    Reply

    • NatashasKitchen.com
      November 2, 2022

      Thank you for sharing. Christine! So glad you loved this recipe.

      Reply

  • Ashley
    November 1, 2022

    This was a delicious recipe and your crust recipe is a must for this. So much better than any other crust recipe I’ve ever tried. This will be added to our dinner rotation. Thank you!

    Reply

    • Natasha's Kitchen
      November 1, 2022

      You’re very welcome, Ashley. We’re really happy to know that this will be one of your new favorites!

      Reply

  • Olya
    November 1, 2022

    Thank you for such an amazing recipe! This was my first time making a pie from scratch, it turned out great! I don’t have a food processor so I used my vitamix blender to make the dough.

    Reply

    • Natasha's Kitchen
      November 1, 2022

      That’s great to hear! Thanks for sharing, good to know that you enjoyed the result.

      Reply

  • Pam White
    October 30, 2022

    Made this for dinner tonight. It was delicious. A bit of a production, but worth the effort. Thanks for the recipe!

    Reply

    • Natasha's Kitchen
      October 30, 2022

      We’re so glad you love this!

      Reply

  • Nannette Simmons
    October 30, 2022

    Hi
    I was wondering if I can freeze it? Cooked or not cooked?

    Thank you
    Nannette

    Reply

    • Natasha's Kitchen
      October 30, 2022

      Hi Nanette, you can check this portion in the recipe “Can I freeze chicken pot pie?” I have some tips there!

      Reply

  • Nannette simmons
    October 29, 2022

    I would like to add a wine to the sauce. How and when can I do that?
    Thanks

    Reply

    • NatashasKitchen.com
      October 29, 2022

      Hi Nannette! I have not tested to know how much to add without changing the consistency of the sauce. You might try adding it in steps 2 or 3.

      Reply

    • Olivia
      November 19, 2022

      Hi! I thought I could help answer this for you since my pie is in the oven and I used a bit of white wine in my sauce. When your roux mixture (the butter, veggies and flour) are cooked and ready for the chicken broth, that’s when I would add your wine. Just subtract the volume of wine from the 2 cups of chicken stock and it shouldn’t mess up the proportions. I only added two tablespoons to lend a little more flavour to the sauce. I used a sweet white wine so I didn’t want to add too much and mess up the savory sauce.

      Also, I just wanted to say, this is my favorite chicken pot pie recipe! I’ve made it a handful of times and always get rave reviews!

      Reply

      • NatashasKitchen.com
        November 19, 2022

        That’s wonderful, Olivia! Thank you for sharing, we appreciate the feedback.

        Reply

  • Geri
    October 28, 2022

    What can we use instead of cream? Cause stomach issues. Thanks

    Reply

    • NatashasKitchen.com
      October 28, 2022

      Hi Geri! One of my readers used a coconut based cream. You should be able to use a dairy-free version cream of your choice.

      Reply

  • Kara Kahmann
    October 26, 2022

    This was AMAZING! Husband and son said it was the best pot pie they ever had!

    Reply

    • Natashas Kitchen
      October 26, 2022

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

      Reply

  • Jackie Loughry
    October 26, 2022

    Made it today and turned out absolutely beautiful, we can’t wait to chow down, we know it’s gonna taste good because we couldn’t quit sampling the filling. Your crust recipe just makes it all come together. Wish I could add a picture. Thanks Natasha!

    Reply

    • Natasha's Kitchen
      October 26, 2022

      Love it! So glad to know that it looks good, I hope you love the taste too!

      Reply

  • CW
    October 26, 2022

    Fantastic find as usual! I varied and did not use mushrooms, added celery and didn’t use cream, just whole milk with a little more flour in a rue. I also made the brilliant crust. Two large chicken breasts + the recipe above yielded 16 beautiful large muffin size pot pies which was a delightful size even for 1 serving. I’ll be making this again!

    Reply

    • Natashas Kitchen
      October 26, 2022

      I hope you love it just as much next time, CW! Thank you for your great feedback!

      Reply

  • Paul
    October 25, 2022

    This is without a doubt the best tasting chicken pot pie on the internet, and I think I have made just about every one out there. I have always used the same crust when making my pies but I decided to give this one a try and boy am I glad I did. What a delicious and flaky pie crust. I will quit looking now when it comes to the best chicken pot pie. I made it tonight and it is wonderful. Thanks for the recipe.

    Reply

    • Natashas Kitchen
      October 25, 2022

      Wow! Thank you so much for that awesome review, Paul! I’m so glad you loved it!

      Reply

  • Julia
    October 25, 2022

    HOLY COW! My husband loooves chicken pot pie, and said this is the best he’s ever had ☺️ It was way more work than I usually put into cooking dinner (especially on a weeknight), but I will definitely be making this next time we have guests. The homemade crust is absolutely worth the extra effort. Wish I could post a picture of how pretty it looks!!

    Reply

    • Natashas Kitchen
      October 25, 2022

      That’s so great! It sounds like you have a new family favorite, Julia

      Reply

    • Kymberly
      November 13, 2022

      Whoaaa!!! Best ever, followed to a T including the crust. So so good, fresh, savory, really tasted like a home made with love recipe!!! This crust is the best ever!!! Crazy how the bottom one stays dry and crisp! Natasha’s magic

      Reply

      • Natasha's Kitchen
        November 13, 2022

        Thank you, we appreciate it!

        Reply

  • Tami
    October 23, 2022

    This recipe is fantastic, a new family favorite dinner treat!! Thank you for sharing your videos and awesome recipes!!

    Reply

    • Natashas Kitchen
      October 24, 2022

      That’s so great! I’m so glad you found a new favorite, Tami!

      Reply

  • Emily
    October 22, 2022

    This is the BEST chicken pot pie I’ve ever tasted! And that crust! Amazing. I’m making 2 of them tonight for my Twins 21st birthday…they requested this because it’s so good! Thank you!

    Reply

    • NatashasKitchen.com
      October 22, 2022

      That’s great! I’m glad they were loved. Happy Birthday to your kids! 🙂

      Reply

  • Anita
    October 22, 2022

    Absolutely fantastic pie.
    Easy to make very tasty .
    Thank you mu family loved it x

    Reply

  • Dorothy
    October 19, 2022

    Family said this was the best chicken pot pie they have ever had! Will definitely make again!

    Reply

    • Natasha's Kitchen
      October 19, 2022

      What a great feedback, thank you for sharing!

      Reply

  • Joan Chapa
    October 18, 2022

    My first attempt at. this kind of dish, and it’s a keeper! I would have baked it 5 minutes longer though. The bottom was a bit soggy.

    Reply

    • NatashasKitchen.com
      October 18, 2022

      Glad you found a keeper, Joan! Thank you for sharing.

      Reply

    • Jane
      October 20, 2022

      A trick I have discovered to deal with soggy bottom crust, is to separate an egg (put yolk aside). Beat the egg white and brush it onto the bottom crust. Refrigerate for 15-30 minutes before placing the filling into the crust. I then take the remaining egg white and beat back into the yolk and use that to brush the top crust.

      Reply

    • Barbara J
      October 28, 2022

      One trick for not having a soggy bottom crust is to put a baking sheet in the oven while it’s pre-heating. Then place the unbaked pie directly on the hot baking sheet. It catches spills and adds extra heat to the bottom of the pie pan.

      Reply

  • Laurie
    October 16, 2022

    Hi Natasha
    Made this recipe to the letter..only thing I added was a tablespoon of curry powder..wonderful meal..thanks so much!

    Reply

    • NatashasKitchen.com
      October 17, 2022

      Thanks for sharing, Laurie! So glad it was wonderful!

      Reply

  • Alan
    October 16, 2022

    Made this with a chicken substitute came out amazing. Paired it with mashed potatoes delicious.

    Reply

    • Natasha's Kitchen
      October 16, 2022

      Glad you enjoyed this recipe!

      Reply

  • Charlotte
    October 15, 2022

    DELICIOUS! Add two tiny adjustments because I like to be true to recipe to critique it. I thought the recipe had celery and cut some so I used it. Also added a splash of sherry. The mushrooms make this dish. I am intimidated making pie crust so I used pillsbury. My husband and I ate half of this in one sitting.

    Wondering if left overs can be frozen.

    Reply

    • NatashasKitchen.com
      October 15, 2022

      Hi Charlotte! I’m glad to hear you loved it, thank you for the review. I think you could freeze leftovers fine. I have frozen this pie before baking just fine, see my recipe notes for instructions for this.

      Reply

  • Lindsey
    October 13, 2022

    Absolutely delicious! Only think I done different was use salted butter and just didn’t add the extra salt it called for. It was the best chicken pot pie I’ve ever had. Definitely putting this into my dinner rotation!

    Reply

    • Natashas Kitchen
      October 13, 2022

      That’s so great! It sounds like you have a new favorite, Lindsey!

      Reply

  • Ange
    October 13, 2022

    Can you make this into hand held singles? Will the dough work for meat pies for example?

    Reply

    • Natashas Kitchen
      October 13, 2022

      Hi Ange, I bet individual pies will work, I haven’t tested that to advise myself, but here’s what one of our readers wrote: “AMAZING!! I made 6 individual ones with this recipe. I did buy pre-made dough and didn’t use mushrooms. I’ve never made homemade pot pie…. It’s FILLING!!! I had half of a individual one and was full! Im used to the store ones that have mainly gravy so it’s not too filling but wow! This is so filling and full of flavor!! My son LOVED it, he said it’s his favorite meal now.” I hope this is helpful!

      Reply

  • Diane
    October 12, 2022

    I am not a great cook…but you are making me a better one! The chicken pot pie was delicious. I couldn’t believe I made it. I forgot to add the parsley, but it was still good (my husband sprinkled it on as it was served). Your videos really help me to understand the nuances of a recipe. Thank you for giving me the courage keep trying.

    Reply

    • NatashasKitchen.com
      October 12, 2022

      Thank you, Diane! I’m so glad to hear they are helpful. Keep up the great work!

      Reply

  • Adriana pontes
    October 12, 2022

    I would like to have the recipe for the crust of pot pie thanks I love your recipes you are so good thanks

    Reply

    • Natashas Kitchen
      October 12, 2022

      Hi Adriana, we have it linked in the Pot Pie recipe, but you can find it HERE. I hope you love it!

      Reply

  • Gulya
    October 10, 2022

    The Best! . I Tried making a chicken pot pie for the first time and it turned out amazing. I used store bought Pillsburry pie crust, and replaced cream with 2% milk since we did not have any cream in the house. Pie still turned out creamy and full of flavor. Kids even cleaned their plates without knowing mushrooms were there :))). Thank you Natasha as always.

    Reply

    • Natasha's Kitchen
      October 10, 2022

      Awesome! I am glad that you and your family enjoyed this Chicken Pot Pie!

      Reply

  • Carole
    October 9, 2022

    This is a keeper recipe. First time making a chicken pot pie and it was amazing! I will print it now and add it to my special family “go to” recipes, thanks so much!

    Reply

    • Natasha's Kitchen
      October 9, 2022

      Yay! You’re welcome and I hope you’ll love all the recipes that you will try from our website.

      Reply

  • Tonya A
    October 8, 2022

    Made exactly by recipe. Husband’s friend joined us. Served with salad. Both in 60’s. Gobbled it up and got kiss afterwards with compliments of “great dinner”. These guys are foodies and don’t just pass out food compliments that easy. Kudos to you on this recipe.

    Reply

    • Natasha's Kitchen
      October 9, 2022

      Aaaw that is the sweetest! I’m glad your guests enjoyed this recipe!

      Reply

  • Susan
    October 6, 2022

    Hi Natasha. I love your recipes. This one is great! I love that I can make it ahead and then just pop it in the oven. It lets me enjoy my guests instead of being the martyr in the kitchen. I did tweak the liquids a bit. I used I cup of chicken broth and one can of undiluted cream of chicken soup with the 1/2 cup of heavy cream. Love it!

    Reply

    • NatashasKitchen.com
      October 6, 2022

      Hi Susan! That sounds delicious! I’m so glad you enjoyed this recipe. Thank you for sharing.

      Reply

  • Kaatgirl
    October 5, 2022

    Made this recipe, and oh my goodness it was great. I followed the recipe to the letter, no changes on my part. Will be making this chicken pot pie again.😋

    Reply

    • NatashasKitchen.com
      October 5, 2022

      That’s wonderful! Thank you for the review. So glad you found a recipe you’ll make over and over again.

      Reply

  • Noor
    October 5, 2022

    I LOVE all your recipes. Your website is my favourite. You do have great recipes. I also share them with family and friends. Thanks a million.
    Noor from Kuwait.

    Reply

    • Natashas Kitchen
      October 5, 2022

      You’re so nice! Thank you, Noor!

      Reply

  • Holly
    October 4, 2022

    Love this recipe! I put corn, peas, carrots , onion and potato cubes!

    Reply

    • Natashas Kitchen
      October 4, 2022

      Thank you so much for sharing that with me, Holly!

      Reply

  • Ginger
    October 3, 2022

    My husband love potatoes so I added 3/4 cup of canned diced potatoes with the chicken and peas. Also added a little Montreal Chicken seasoning. Best chicken pot pie ever!

    Reply

    • Natashas Kitchen
      October 3, 2022

      Yum! Thank you so much for sharing that with me, Ginger!

      Reply

  • Lark
    October 3, 2022

    Made this for dinner tonight. Second helpings all around!! DELICIOUS!!! Only change I made was to sauté 2 ribs of celery with the onions and carrots! This will definitely go into the fall/winter dinner rotation!

    Reply

    • Natashas Kitchen
      October 3, 2022

      That’s so great! It sounds like you have a new favorite, Lark!

      Reply

  • Sheri
    October 3, 2022

    This recipe was easy, beautiful, and delicious. It is my new go to dinner party recipe.

    Reply

  • Judy
    October 2, 2022

    The best chicken pot pie I’ve ever made. I cooked my own chicken breasts in butter, a little chicken stock, crushed garlic and salt & pepper in a slow cooker on high for about 2 hours. It really added yum to this already delicious pie.

    Reply

    • Natashas Kitchen
      October 3, 2022

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

      Reply

  • Chris
    October 2, 2022

    This could be the best thing I have ever made. I don’t have a food processor, do I had to make my pie crust. Used a deep dish pie pan.
    I will be buying your book.

    Reply

    • Natasha
      October 3, 2022

      Thank you for that amazing review and the encouraging comment. Cookbook will be available Fall/October-ish 2023.

      Reply

  • Madison
    October 1, 2022

    Fantastic recipe for both the crust and the pie! I’ve never made chicken pot pie (or crust) and, from the taste of it, you could never tell. I did cheat a little – I put a bag of frozen assorted veggies in instead of sautéing a fresh onion. I cooked them in the butter and then moved onto step 3. I only had whole milk, so I added half a tbsp of butter when I added the whole milk. Will always be my go-to recipe!

    Reply

    • Natashas Kitchen
      October 1, 2022

      Thank you so much for sharing that with me!

      Reply

  • Cheyanna
    September 29, 2022

    I made this last night including your recipe for the pie crust and let me just say this it was AMAZING! I thought I didn’t like chicken pot pie apparently I do! I never had it homemade you’re the only person I actually go to for recipes they’re always delicious thank you Natasha ❤️

    Reply

    • NatashasKitchen.com
      September 29, 2022

      That’s so great! Thank you for trying my recipes. I am so glad you love them.

      Reply

  • Koula
    September 27, 2022

    Can I make this without the heavy cream? Would low fat milk and corn starch work well as a substitute?

    Reply

    • Natashas Kitchen
      September 27, 2022

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

      Reply

  • Pam
    September 27, 2022

    I made this last night for dinner and it was a big hit! Turned out perfectly delicious. My daughter said it was amazing. It was also very easy to make. Thanks!

    Reply

    • Natashas Kitchen
      September 27, 2022

      That’s so great, Pam! Thank you so much for sharing that with me! I’m glad it was a hit with the family!

      Reply

  • Maggie
    September 26, 2022

    I consider myself to be a pretty good cook. Recently, however, I signed up for Meal Train and decided to use your Chicken Pot Pie recipe. Well, let me tell you, I have NEVER gotten such great results before. My friends said it was the BEST Chicken Pot Pie they ever had. And repeated…it was THE BEST! Thank you Natasha. I think YOU’RE the best!

    Reply

    • NatashasKitchen.com
      September 26, 2022

      That’s just wonderful, Maggie! I’m so glad this recipe turned out so well and was well loved. Thank you for sharing that with me.

      Reply

  • Mary
    September 22, 2022

    I love this recipe. My pie crust was very good. I’m terrible at making pie crust. Your recipe for pie crust was very easy to follow. Thanks

    Reply

    • Natasha's Kitchen
      September 22, 2022

      You’re so welcome, Mary! I’m glad that you chose to try this recipe and that you loved it.

      Reply

  • Marcelle Cady
    September 21, 2022

    I am going to make this today but I don’t get that you can make 8 good portions from a 9″ pan.

    Reply

    • Natashas Kitchen
      September 21, 2022

      I hope you love this recipe, Marcelle! We used a deep 9″ pie pan.

      Reply

    • Kara
      September 25, 2022

      Could I assemble everything the day before, refrigerate and then bake it the next day?

      Reply

      • NatashasKitchen.com
        September 26, 2022

        Hi Kara, it works great to make the chicken pot pie and then reheat it. I haven’t tried leaving it for an extended time in the refrigerator before baking to advise. One of my readers said this, “ I make the filling the night before and then refrigerate it separately. Then, I roll out the pie crusts close to meal time and put the cold filling in the pie crusts.” Hope this helps! If you’re interested in assembling this and freezing it raw, see my recipe notes.

        Reply

  • Leah
    September 20, 2022

    I was like, “What? Mushrooms? No potatoes? No celery?” But boy, oh, boy was I pleasantly surprised! I’ve made this a few times now and will never make it another way. I use the Pillsbury red box crusts with no egg wash, salt and peppering the top crust. That’s the only change I make! Well, I also rough chop my pre-sliced baby bellas 😉

    Reply

    • NatashasKitchen.com
      September 20, 2022

      Hi Leah! That’s great! I’m so glad you gave this recipe a try. Thank you for the great review and feedback.

      Reply

  • Erica
    September 16, 2022

    This looks amazing! Would I freeze it before or after baking? Thanks!

    Reply

    • NatashasKitchen.com
      September 16, 2022

      Hi Erica, yes, before baking. See my recipe notes for freezing and baking instructions.

      Reply

  • Heather
    September 15, 2022

    Absolutely perfect as usual from you, Natasha!!! I did take some shortcuts, I cooked my chicken breasts in the crockpot on low for 8 hours then shredded it. Used a bag of frozen peas&carrots. Thank you for the recipe. If you’d come out with a cookbook it would be so wonderful, I feel like I’m always cooking your recipes.

    Reply

    • NatashasKitchen.com
      September 15, 2022

      Hi Heather! That’s great. I’m happy you enjoy this recipe. I am currently working on my first cookbook, Fall 2023 is the expected release. Be sure to subscribe using the subscribe option at the top of the page, and follow my FB and/or IG page so that you can be notified of these updates. 🙂

      Reply

  • Asya
    September 14, 2022

    i made this last night for me and my 6ft 3 fifteen year old son, i was lucky to get one slice! He gobbled it right up- it’s definitely on our favorite recipe list now! thanks so much Natasha- i make a lot of your recipes.

    Reply

    • NatashasKitchen.com
      September 14, 2022

      Hi Asya! That’s great to hear. So glad you enjoy my recipes.

      Reply

  • Karen Theis
    September 13, 2022

    Super easy and delicious! Making it for a second time!
    Not a mushroom lover so left those out and still had plenty of filling!

    Reply

    • NatashasKitchen.com
      September 13, 2022

      That’s great!

      Reply

  • Wendy
    September 13, 2022

    Could you double this recipe for a casserole (9×13)? Thanks!

    Reply

    • NatashasKitchen.com
      September 13, 2022

      Hi Wendy. I have not tested this in a larger size pan. You’d have to experiment with it.

      Reply

  • Nan Greene
    September 12, 2022

    Hi Natasha, this pie was absolutely delicious! It was easy to make and the crust is fantastic.
    How long will it keep in the refrigerator?
    Thank you!

    Reply

    • Natasha's Kitchen
      September 12, 2022

      You can actually make it a couple of days ahead. Feel free to check the recipe again for some Make-Ahead Tips.

      Reply

  • Chris
    September 8, 2022

    Thanks! I think you are wonderful! Made pie in a spring form. Was beautiful and delicious!

    Reply

    • NatashasKitchen.com
      September 8, 2022

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

      Reply

  • Alexandria
    September 6, 2022

    This recipe was SOOOOOO delicious. Very easy to make and can’t wait to make this a staple in our fall and winter family meals.

    Reply

    • Natasha's Kitchen
      September 6, 2022

      Glad you enjoyed this!

      Reply

  • JBritt925
    September 6, 2022

    First time making chicken pot pie and pie crust. Directions were easy to follow and it all turned out delicious! Even adjusting serving from 8 to 4.

    Reply

    • Natashas Kitchen
      September 6, 2022

      Thank you for your review, J! I’m so happy you loved it!

      Reply

  • Kassidy Noto
    September 6, 2022

    Delicious!!! Had to add a little more salt. I made a 1-serving with 5″D x 5″W x 1.2″H foil pie pan and cooked from frozen 30 min with foil and 30 min without. Came out perfect! Want to try a 2-serving, 9″D x 9″W x 1.4″H foil pie pan, and I’m thinking I should cook the same amount of time. Would you agree?

    Reply

    • Natashas Kitchen
      September 6, 2022

      I’m so glad you enjoyed it, Kassidy! The time should be pretty close to the same! I recommend checking it to be sure though!

      Reply

  • Linda
    September 5, 2022

    It is a great recipe I want everyone to know and my family loves it

    Reply

    • NatashasKitchen.com
      September 5, 2022

      Thank you, Linda! I’m so glad your family loves this recipe.

      Reply

  • Matt Graham
    September 2, 2022

    Great job guys. As a professional chef in the restaurant world, it’s refreshing when I stumble upon cooking without shortcuts. Cooking is such a valuable skill, and I love to find recipes that encourage home cooks to cook from scratch and avoid the processed garbage that America is known for. Before I made it I could tell just looking over the ingredients and procedure that this would be good, and it was! Well done.

    Reply

    • Natashas Kitchen
      September 2, 2022

      Thank you for that wonderful compliment, Matt! I’m so glad you’re enjoying my recipes!

      Reply

  • Mary Lou Varney
    August 31, 2022

    This looks fantastic! But, it is just me and this way too much food for me! Is there a way to make it just for one or even two? Thanks!!

    Reply

    • Natashas Kitchen
      August 31, 2022

      Hi Mary Lou, you can try to halve the recipe or make a smaller pie. I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!

      Reply

  • Shayla J
    August 29, 2022

    Wonderful flavor! I substituted the flour for Bob’s Red Mill 1 to 1 Gluten Free flour and it was super flaky and so yum. My family LOVED it. Thanks so much for this recipe!

    Reply

    • Natasha's Kitchen
      August 29, 2022

      Awesome! I’m glad that you were able to make a Gluten free version and loved it!

      Reply

  • Diane
    August 28, 2022

    My family absolutely Loves these Chicken Pot Pies last Thanksgiving turkeys were scarce so we had these pies with some thanksgiving fixings .Funny thing they were such a hit every one wants them this year.🤗Told everyone to Thank Natasha’s Kitchen .

    Reply

    • Natasha's Kitchen
      August 28, 2022

      Yay love it! Thank you for mentioning where there recipe came from, we appreciate it!

      Reply

  • Nina
    August 26, 2022

    Phenomenal! The homemade crust really makes it. Everyone in my family (all avid cooks) said it was the best they’d had.

    We added 3 tablespoons of fresh thyme and rosemary from our garden, and it really gave the pie an amazing flavor! This pie takes a bit of effort, but the result is well worth it.

    Reply

    • NatashasKitchen.com
      August 26, 2022

      Thank you for the wonderful feedback, Nina! I’m so glad it was enjoyed.

      Reply

  • Aleesha
    August 24, 2022

    This pie as absolutely amazing. I want to make it dairy free for my toddler. Do you think substituting cream for coconut cream may be ok? Thanks x

    Reply

    • Natasha's Kitchen
      August 25, 2022

      Hi Aleesha, thank you for the awesome feedback! I have not tried using coconut cream to advise, if you do an experiment, please share with us how it goes!

      Reply

  • Sonia P
    August 24, 2022

    My first time making chicken pot pie along with a pie crust and they both turned out beautifully thanks to you, Natasha!

    Reply

    • Natashas Kitchen
      August 24, 2022

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

      Reply

  • Anna
    August 23, 2022

    Can I use boiled chicken breasts instead of the rotisserie chicken? Thank you!

    Reply

    • Natasha's Kitchen
      August 23, 2022

      Hi Anna, I imagine that will work too but rotisserie chicken has more flavor so feel free to make some adjustments with the seasoning.

      Reply

    • Haley
      September 14, 2022

      I cooked my boneless chicken breast in the crockpot with about 2 T of butter and 1/3 cup of chicken stock. It had the best flavor and was very tender. Just don’t over cook

      Reply

  • Scott Petzak
    August 21, 2022

    Natasha…you are my favorite cook on the internet!
    I made your Chicken Pot Pie tonight and it was fabulous! I did not use your homemade crust due to time constraints. I will make that next time. I love watching your videos. Keep them coming!!

    Reply

    • Natashas Kitchen
      August 21, 2022

      Thank you for that wonderful compliment, Scott! I’m so glad you’re enjoying my recipes and videos!

      Reply

  • Tania
    August 15, 2022

    This is an amazingly delicious recipe! So easy to follow, turned out perfect! My daughter, who is very picky, went back for seconds!!! HUGE WIN!!!!

    Reply

    • Natasha's Kitchen
      August 15, 2022

      Awesome! We appreciate your good comments and feedback, Tania.

      Reply

  • Cynthia Nesbitt
    August 14, 2022

    I looked at tons of recipes and finally decided to make yours. So glad I did, it’s amazing and my family loves it! I almost used a frozen pie crust but went with your crust recipe last minute. GAME CHANGER! I also used a bag of mixed veggies. This will definitely go in my meal rotation.

    Reply

    • Natasha's Kitchen
      August 14, 2022

      Hi Cynthia, yay! That’s great to hear and that makes me really proud. Thanks for trying out this recipe, glad it was a huge success!

      Reply

  • Richard Renehan
    August 14, 2022

    The Best Chicken Potpie around, my family loves this , bursting with flavors

    Reply

    • Natasha's Kitchen
      August 14, 2022

      Aaaw, thank you for the awesome feedback!

      Reply

  • Donna
    August 13, 2022

    THE best pot pie I’ve ever tasted. It was perfect. I only had salted butter so I reduced the salt by 1 tsp. Thank you for this wonderful recipe. I was skeptical about the mushrooms but they made it beyond delicious!

    Reply

    • NatashasKitchen.com
      August 13, 2022

      Aww, thank you Donna! So glad you enjoyed this recipe. ♥️

      Reply

  • Gillian
    August 13, 2022

    This is the best pot pie I’ve ever had! I made for my Mom and Husband, both raved about it and said it was delicious! This is now a staple in our house, and I have a go-to for family dinners!

    Reply

    • NatashasKitchen.com
      August 13, 2022

      That’s wonderful, Gillian! Thank you so much for the review.

      Reply

  • Brittiany
    August 11, 2022

    Your recipes are my Go To just because they ALWAYS work. I didn’t have a pie crust, so I used a puff pastry sheet for the top and I added just a bit more heavy cream to the filling. This recipe is to die for! I have been looking forward to the left overs all day. 10/10.

    Reply

    • Natasha's Kitchen
      August 12, 2022

      Love it, thanks so much for the awesome review and feedback. We appreciate it!

      Reply

  • Jess
    August 10, 2022

    First attempt at making pie and it was a huge success! Even the picky 3 year old went back for seconds!

    Reply

    • Natasha's Kitchen
      August 10, 2022

      Lovely to hear that, Jess!

      Reply

  • Elizabeth
    August 3, 2022

    You guys will enjoy this pot pie! It’s soo delicious! I made everything from scratch and it did not disappoint. The crust smelled so good after we took it out of the oven. The whole family enjoyed it!

    Reply

    • Natashas Kitchen
      August 3, 2022

      I’m so happy to hear this was a hit with your family, Elizabeth! That’s so great!

      Reply

  • Martha
    August 2, 2022

    Oh my goodness, I’m 80 years old and have never made a chicken pot pie that tasted so good. Thanks so much Natasha. Can’t wait to try your other recipes.

    Reply

    • Natasha's Kitchen
      August 3, 2022

      You’re welcome, Martha. I hope you’ll love all the recipes that you will try.

      Reply

  • Victoria
    August 2, 2022

    Oh, boy, Natasha. I typically love your recipes, but this was a fail for me. I’ll take responsibility, but I don’t know what I might’ve done wrong. I made the recipe exactly as written. Although the mixture thickened to gravy-like consistency, as soon as I added in the chicken and frozen peas it turned very liquid again. And …. there is WAY too much content for the 9″ pie plate. It overflowed all over my counter (I poured it in rather quickly). So I had to spoon out liquid and solids and have prepared another, smaller pie using puff pastry (had it on hand). I’ve not baked the chicken pot pie yet, and it might be delicious, but I won’t be making it again. Also, no way is the prep time 20 mins. Prep time should, in my opinion, start when prepping the ingredients. Took me close to an hour to get everything chopped and shredded. This is the first of your recipes that I’ve failed at.

    Reply

    • Natasha
      August 2, 2022

      Hi Victoria, I’m sorry to hear that. This has been one of our best reviewed recipes and I’m always happy to help troubleshoot. Make sure you are using a deep pie pan like the one I am recommending in the post above. A shallow pie pan will definitely overflow. Also, the sauce comes together nicely once it’s baked so I wouldn’t worry too much a out the sauce at that stage.

      Reply

      • Victoria
        August 4, 2022

        Natasha, thank you for responding. Yes, perhaps my pie plate was too shallow (though it was deeper than most, maybe not deep enough). And, I take it back… I WILL make this again. It’s delicious. I’ll try to remedy what I did wrong the first time. Again, thanks for taking the time to respond and thank you for this recipe. (on another note, your Chicken Pot Pie Soup is amazing!)

        Reply

        • NatashasKitchen.com
          August 4, 2022

          You’re welcome! 🙂

          Reply

  • jill
    August 1, 2022

    I made this and it tasted great. I added potato to the mix. It came out great.

    Reply

    • NatashasKitchen.com
      August 1, 2022

      That’s wonderful! So glad you enjoyed it!

      Reply

  • Angoe
    July 31, 2022

    I’ve made this recipe several times and it is now requested all the time by my family! The only substitution I made was leaving out the mushrooms and used frozen mixed veggies instead. It is delicious! Thank you! I love all of your recipes!

    Reply

    • Natasha's Kitchen
      July 31, 2022

      Nice, good to know that you loved the result!

      Reply

  • Lori
    July 29, 2022

    Made your chicken pot pie tonight. My family loved it. Thank you.

    Reply

    • NatashasKitchen.com
      July 30, 2022

      Glad to hear that, Lori! Thank you for sharing.

      Reply

  • Diane
    July 29, 2022

    I’m making this ahead for my son and his wife to have after the baby is born so will be freezing it. Do I have to defrost before baking, or just add more time? You mentioned you have frozen before baking before!
    Looks amazing and I love the filling! I sneezed a taste!

    Reply

    • NatashasKitchen.com
      July 29, 2022

      Hi Diane! Yes, see my recipe notes. Remove from the freezer 30 minutes before baking (do not thaw). Bake covered with foil for an extra 25-30 minutes at 425˚F then remove foil and bake as directed in the recipe.

      Reply

  • Sam
    July 28, 2022

    Hi Natasha, Can you kindly give the pie dough recipe please as I always struggle with it.

    Reply

    • Natasha's Kitchen
      July 28, 2022

      Hello Sam, here’s the recipe for the pie crust.

      Reply

  • J
    July 28, 2022

    Would love to use a frozen vegetable other than peas. Would corn and carrots work?

    Reply

    • Natasha's Kitchen
      July 28, 2022

      I think that will work! If you try that, please share with us how it goes.

      Reply

  • Dawn
    July 27, 2022

    Made this last night and it was fantastic! Thanks for the recipe!

    Reply

    • Natasha's Kitchen
      July 27, 2022

      You’re welcome, glad you liked it!

      Reply

  • Jacky
    July 26, 2022

    Thank you for sharing your recipes. I’m so intimated with baking, but your instructions were so easy to follow. My family is still raving about the delicious flaky crust and savory filling. Dinner time is even more special with a tasty meal.

    Reply

    • NatashasKitchen.com
      July 26, 2022

      So glad to hear that, Jacky! Thank you for the wonderful feedback. I’m happy they enjoyed this recipe.

      Reply

  • Elizabeth Packard
    July 25, 2022

    The pie crust is great. I use it for all my fruit pies. It was perfect for savory and browned so nicely. However, with all the butter in the pie crust, the butter is too much in the mix (6 TB)!! The dish turned out lovely but I could feel the butter (my kids couldn’t). I will try it again and use EVOO in the chicken mix instead of butter. I will post the results. It was just way too much butter for me.

    Reply

    • Natasha's Kitchen
      July 25, 2022

      Hi Elizabeth, thank you for sharing that with us. Feel free to try the alternative that you mentioned, we’d love to know how it turns out!

      Reply

  • Angela Campbell
    July 23, 2022

    Thank you for amazing recipes. My first time making a 🐓pot pie & homemade crust👍 and it turned out beautiful & yummy💕

    Reply

    • Natashas Kitchen
      July 23, 2022

      I’m so glad you enjoyed it, Angela! That’s so great!

      Reply

  • Courtney Werner
    July 22, 2022

    First time making pot pie from scratch as I don’t have much luck with pie dough. This recipe came out spectacular!

    Reply

    • NatashasKitchen.com
      July 22, 2022

      That’s wonderful, Courtney. Thank you for the wonderful review.

      Reply

  • Sue
    July 21, 2022

    This pie was delicious! Thank you! I have some pie left over and would like to save it. Can I freeze it? (it is cooked already)

    Reply

    • NatashasKitchen.com
      July 21, 2022

      Hi Sue. I’ve frozen this pie several times prior to baking it but I haven’t tried freezing a cooked pie. I think it could work. It’s also good for a few days in the fridge.

      Reply

  • Julia
    July 19, 2022

    Very tasty. Recipe was pretty basic and easy to follow. I did add some finely chopped celery. Not sure if it was my IPad or the website but it was difficult to follow the instructions and I had to search for the cooking time and temperature. I will make it again.

    Reply

    • Natasha's Kitchen
      July 19, 2022

      Hi Julia, thanks for your comments and feedback. You may go directly to the recipe by clicking Jump to recipe to easily view the ingredients and instructions.

      Reply

  • Carissa
    July 17, 2022

    This was so delicious! Loved the crust. And the filling wasn’t too runny either.

    Reply

    • Natasha's Kitchen
      July 18, 2022

      Good to know that you enjoyed it!

      Reply

  • Peter Gilberd
    July 12, 2022

    Made it twice now and had rave reviews from family and friends. thanks for an AWESOME recipe

    Reply

    • Natashas Kitchen
      July 12, 2022

      That’s so great! It sounds like you have a new favorite, Peter!

      Reply

  • Taylor
    July 11, 2022

    Followed this recipe to a t and it was delicious! Everyone loved it including my daughter who has been exceptionally pickey lately. Natasha, thank you for this! <3

    Reply

    • NatashasKitchen.com
      July 11, 2022

      So glad to hear that, Taylor! Thank you for sharing.

      Reply

  • David nichols
    July 10, 2022

    I just made the chicken pot pie…it is the best ever ! I also followed directions for the pie cruse, I have never made one before, and it was so easy ! Browned nicely and flaky…love this recipe !!

    Reply

    • NatashasKitchen.com
      July 11, 2022

      That’s wonderful, David! Thank you for the excellent review. I’m so glad you enjoyed this recipe.

      Reply

  • Barbara
    July 10, 2022

    This recipe was easy and delicious!
    I was a little apprehensive about making the pie crust as I haven’t ever made one that I was happy with.
    This pie crust was crunchy, flakey and delicious.
    So happy with this recipe.
    Thank you!

    Reply

    • NatashasKitchen.com
      July 11, 2022

      Hi Barbara! I’m happy it worked out for you. So glad you enjoyed my recipe. Thank you.

      Reply

  • Jules
    July 6, 2022

    Hi Natasha, I would love to bake this pie, but I am wondering if the pastry would be ok in smaller pie tins ? I want to bake for my daughter
    Thanks you

    Reply

    • NatashasKitchen.com
      July 6, 2022

      Hi Jules. I make this in a deep dish but I imagine you could make this in a smaller pie tin. You may need to adjust the amount of pie dough and filling you use so it doesn’t overflow. Let us know how it turns out if you experiment.

      Reply

  • Jack
    June 25, 2022

    If our family doesn’t like peas but love pot pies is there a recommended substitute veggie we can use to replace the peas?

    Reply

    • NatashasKitchen.com
      June 25, 2022

      Hi Jack! I have not tested an alternative but I think you can use almost any veggie and chicken combination you like in chicken pot pie.

      Reply

      • Jason
        July 3, 2022

        I am not a pea person either so I use chopped broccoli. Also try with diced potato.

        Reply

        • Natasha's Kitchen
          July 3, 2022

          Hi Jason, I think those are good substitutions. I hope you’re enjoying it!

          Reply

    • Peter Gilberd
      July 12, 2022

      I didn’t have just peas, so used mixed veggies and they came out perfect

      Reply

  • Kate Henry
    June 24, 2022

    So so good! Perfect consistency and flavour balance. Thumbs up from Western Australia 👍🏼

    Reply

    • Natasha's Kitchen
      June 24, 2022

      Thanks for the awesome feedback, I’m happy to know that you love this recipe!

      Reply

  • Donna Ramsey
    June 22, 2022

    This is my go to recipe for chicken pot pie! My question – can i assemble it all this morning and put it in the fridge until dinner or is adding warm filling to a cold pie crust asking for trouble?

    Reply

    • Natashas Kitchen
      June 22, 2022

      Hi Donna, it works great to make the chicken pot pie and then reheat it. I haven’t tried leaving it for an extended time before baking to advise. If you experiment, let me know how you liked the recipe.

      Reply

    • Nicole
      June 26, 2022

      Hi Donna,
      I make the filling the night before and then refrigerate it separately. Then, I roll out the pie crusts close to meal time and put the cold filling in the pie crusts. Hope this helps! 🙂

      Reply

  • Jane Carson
    June 19, 2022

    Natasha I love your recipes and cook them often. The Chicken Pie was Great. My only problem…..there Re only two of us. How do I reheat this ? Thank You.
    JKnee@triad.rr.com.

    Reply

    • Natasha's Kitchen
      June 19, 2022

      Hi Jane, so glad you love this recipe and that this is your go-to recipe. About reheating this, chicken pot pie reheats beautifully. Just warm it in the microwave until heated through. The sauce stays creamy without separating and it tastes just as good as the day you made it!

      Reply

  • Deb
    June 19, 2022

    I’ve made homemade pot pies before, but this is absolutely the most delicious one I’ve ever made. Kudos.

    Reply

    • Natasha's Kitchen
      June 19, 2022

      Aaaw, thank you, Deb! We appreciate that.

      Reply

  • Mary Ellen
    June 10, 2022

    This recipe appeared just as I needed a chicken pot pie recipe for my dinner tomorrow evening. Thank you very much.

    Reply

    • NatashasKitchen.com
      June 10, 2022

      I love when that happens! You’re welcome. Let us know what you think of this recipe.

      Reply

  • Sandy
    June 9, 2022

    Hey Natasha I made this pot pie vegetarian using roasted tofu. I fallow your recipe absolutely delicious!!

    Reply

    • Natashas Kitchen
      June 9, 2022

      Thank you so much for sharing that with me, Sandy! I’m so happy it worked with tofu! I bet our readers will find this helpful!

      Reply

  • Robin
    June 7, 2022

    First time making one of your recipes. It was very yummy. I used store bought deep dish crust. My problem is I have most of the pie left.. lol. It’s just me. Can I freeze slices of the he pie for another day?

    Reply

    • Natashas Kitchen
      June 7, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Robin! Please see this section in the recipe: “Can I freeze chicken pot pie?” I hope this helps!

      Reply

  • Eli Patterson
    June 6, 2022

    I never leave reviews for recipes. However, I find myself unable to control myself while typing this message because I feel the world needs to know how unbelievably great this recipe is! The ratios are perfect and the pie crust is absolutely divine! This pot pie easily blows any previous pot pie out of the water and definitely tops anything a restaurant serves!

    Reply

    • NatashasKitchen.com
      June 6, 2022

      This makes my heart happy. Thank you for sharing, Eli. That is so great to hear.

      Reply

  • Holly
    June 5, 2022

    Mine wasn’t quit as pretty as yours but was super delicious!! Will definitely make this one again.

    Reply

    • Natasha's Kitchen
      June 5, 2022

      Thanks for sharing, Holly. I’m sure it will be perfect on your next try!

      Reply

  • Maria E
    June 2, 2022

    Hi Natasha,
    How do you suggest cooking chicken breasts at home instead of buying chicken from the store for this recipe? Thanks for all your wonderful tips.

    Reply

  • Delores Ortega
    June 2, 2022

    Hi Natasha, I have been using your recipes for a while now, than I ran into recipe for chicken pot pie and I love it,than it said you could sign up for more. So hear I am , Thank you so much 🤗🙃

    Reply

    • Natashas Kitchen
      June 2, 2022

      I’m so glad you discovered my blog, Delores! I hope you get to try more of my recipes soon!

      Reply

  • Mil
    May 29, 2022

    Hi. I don’t do dairy. I can substitute the butter but what can I substitute the heavy cream with?

    Reply

    • Natasha's Kitchen
      May 29, 2022

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

      Reply

    • Jenn
      May 31, 2022

      You can add a teaspoon of vinegar or lemon juice to your dairy free milk, let sit for about 5 minutes, it will look like it’s starting to curdle a bit. This basically makes like a dairy free buttermilk. I use it as a heavy cream replacement all the time for most recipes. Personally we prefer almond milk because it adds the least flavor profile and combines well because of the fat content.

      Reply

  • Mary camilleri
    May 23, 2022

    This is the best chicken pot pie recipe I ever made. It’s perfect.

    Reply

    • Natasha's Kitchen
      May 23, 2022

      Thank you for the awesome feedback, Mary!

      Reply

  • Mary
    May 21, 2022

    great recipe for chicken pot pie! Can’t wait to make it again.

    Reply

    • Natashas Kitchen
      May 21, 2022

      I hope you love it, Mary!

      Reply

  • Rita Curtin
    May 20, 2022

    I made this for the first time today! It’s beautiful and delicious!

    Reply

    • Natashas Kitchen
      May 20, 2022

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

      Reply

  • Dana B
    May 19, 2022

    AMAZING!! I made 6 individual ones with this recipe. I did buy pre-made dough and didn’t use mushrooms. I’ve never made homemade pot pie…. It’s FILLING!!! I had half of a individual one and was full! Im used to the store ones that have mainly gravy so it’s not too filling but wow! This is so filling and full of flavor!! My son LOVED it, he said it’s his favorite meal now.

    Reply

    • Natashas Kitchen
      May 19, 2022

      I’m so glad this was a hit, Dana! Thank you so much for sharing that with me!

      Reply

  • Gina
    May 18, 2022

    I never leave reviews on recipes but I just made this today and it was fantastic. My family loved it and said it was the best pot pie they ever had. Absolutely loved the crust and it looked pretty too 🙂

    Reply

    • NatashasKitchen.com
      May 18, 2022

      That’s great! Thank you for sharing, Gina!

      Reply

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