Chicken Pot Pie Recipe (VIDEO)
This homemade Chicken Pot Pie is classic comfort food and will warm you up. It’s a show-stopping dish with a flaky Pie Crust, filled with saucy chicken and vegetables.
If you’ve never tried a homemade savory pot pie, you are in for a treat. Watch the video tutorial and see how easy it is.
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We love easy chicken dinners from Instant Pot Whole Chicken to Chicken Tortilla Soup. If you are looking for chicken recipes the whole family will love, this Chicken Pot Pie Recipe is a must-try!
Chicken Pot Pie Video Tutorial:
Homemade Chicken Pot Pie is way better than store-bought or frozen pot pie. From the buttery homemade crust to the saucy, satisfying center, it’s no wonder the Pot Pie is so famous!
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What is a Pot Pie?
A pot pie is a savory pie filled with meat (usually chicken) and vegetables in a gravy-like sauce. Classic pot pies are made with a top and bottom pie crust. Pot Pies are an excellent way to re-purpose leftover cooked chicken, turkey, or even ham.
Ingredients for Chicken Pot Pie:
A chicken pot pie is a meal in itself – loaded with vegetables and protein. The high quality ingredients and generous filling really differentiates this from the ones you’ll find in the freezer section. Once you try homemade, there’s no going back. This also requires simple ingredients:
- Double Pie Crust – You’ll need two pie disks for the top and bottom.
- Chicken – Use shredded cooked chicken from a rotisserie chicken or cook your own chicken breasts.
- Butter & Flour – These make the roux or base for the gravy sauce
- Onion, Carrots, Mushrooms, & Peas – this is loaded with vegetables
- Garlic and Parsley – These aromatics and simple salt and pepper balance this savory pie.
- Chicken Stock & Cream – form the creamy gravy sauce
The Best Crust for Chicken Pot Pie:
In a pinch, this recipe will work with a store-bought double pie crust, but we highly recommend using a homemade all-butter Pie Crust. It is 5 ingredients (including water and salt) and takes just minutes to make. You can also make it a couple of days ahead.
Our homemade crust rolls out easily and it never gets soggy when baked. The bottom stays crisp without needing to pre-bake. We use this same pie crust for savory and sweet pies like Apple Pie, our juicy Cherry Pie and Blueberry Pie.
How to Make Chicken Pot Pie:
A homemade Chicken Pot Pie is easier and takes less time than you think! We use a deep 9″ pie dish for this recipe.
- Sautee vegetables in 6 Tbsp of butter until soft.
- Add mushrooms and garlic and saute 5 min.
- Add cream and broth and simmer until thickened.
- Stir in chicken, peas, and parsley and remove from heat.
- Roll out pie crust to 12″ and transfer to a pie pan.
- Add Filling into crust and cover with the second crust.
- Crimp edges, cut slits, brush with egg wash and bake.
Make-Ahead Tip: Chicken pot pie reheats beautifully. Just warm it in the microwave until heated through. The sauce stays creamy without separating and it tastes just as good as the day you made it!
Common Questions:
You can use a different protein like leftover roast turkey for a turkey pot pie or even diced baked ham for ham pot pie!
To save time, you can substitute a store-bought crust, just be sure to get a double pie crust for the top and bottom and thaw according to package instructions.
You can use a 9″ diameter cast iron skillet, or even a 9″ round cake pan or springform pan.
To freeze a pot pie, cover with foil and freeze up to 2 months. Remove from the freezer 30 minutes before baking (do not thaw). Bake covered with foil for an extra 25-30 minutes at 425˚F then remove foil and bake as directed in the recipe.
Use an instant-read thermometer to test for doneness. The internal temperature of your pie should reach 165˚F.
It helps to Pat down the edges so they don’t rise above the center of the pie. If your pie is browning too quickly, cover it with a pie shield. You can make one by cutting a 4″ circle from the center of a square sheet of foil. Place the pie shield loosely over the pie.
What to serve with Chicken Pot Pie:
Because pot pies are so hearty and full of protein, we love to serve this as a main course paired with Mashed Potatoes, soft Dinner Rolls and simple vegetable sides:
- Caesar Salad – so fresh, simple and made from scratch
- Roasted Brussels Sprouts – with crispy bacon
- Baked Asparagus – our go-to asparagus recipe
- Beet Salad – with the best dressing
More Chicken Dinner Recipes:
If you love this Chicken Pot Pie, then you won’t want to miss these family-favorite chicken recipes.
- Spatchcock Chicken – a genius way to cook a whole chicken
- Chicken and Rice – quick and easy in an instant pot
- Chicken Parmesan – crispy, cheesy and so saucy
- Chicken Marsala – classic restaurant re-make
- Chicken Stir Fry – with a simple, tasty sauce
Chicken Pot Pie Recipe
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
- In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
- Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Was super excited to make this and followed the recipe to the dot. Ended up with a watery mess and disappointed 🙁
Hi K, this is definitely not supposed to come out watery. Were there any changes made to the recipe? I’m always happy to help troubleshoot if you can provide more details. Also I highly recommend watching the video to see the desired texture and possibly where things started to look different?
First time making a chicken pot pie. It’s outstanding!!! Watch the video 👍
That’s great to hear, Scott! Thank you for trying my recipe. 🙂
Great tasting chicken pot pie. I added a cup of celery and was thankful I had a deep dish pie on hand plenty of filling. I used 2% milk, I added a little more flour and cooked it a little longer for it to thicken and it still came out great. I will make again for sure Love your crust recipe as well. Have you ever made this with just the top crust? I ask because I was thinking about doing that next time.
Hi MO! I’m so glad you loved it! I haven’t tried it with just a top crust, but I bet that could work! If you experiment, let me know how you liked the recipe.
This is a staple in our home! We love it. Thank you Natasha for the delicious recipe! Is this freezable if you make it ahead of time?
I’m so glad you found a favorite recipe on my blog, Sima! YEs, You can freeze it before baking and bake it in a frozen state. See my recipe notes above under “common questions” for instructions on this.
Made this last night. I don’t write reviews often but felt the need with this one. It was wonderful. Hubby said it’s now in his top 5 favorites list!! Came back to save to Pinterest but wanted to say thank you for the recipe!
That’s wonderful, Sarah! Thank you so much for sharing.
I made this very close to the specifications (subbed fresh thyme for the the parsley) and the crust was perfection (my first time making a short crust and followed your recipe to the TBSP!). I can’t wait to try a million different things with that crust! The pie was my first attempt at the recipe and it was very easy to understand and create. I just had to be careful with the temperature of my oven and the length of time I baked it, but it was fabulous and my Mom enjoyed her birthday dinner tremendously. Thank you!
Hi Lauren! Thank you for sharing. I’m so glad it was enjoyed!
I’m about to make this for the second time! I make it with celery instead of peas. Last time I used chicken thighs and this time I’m using breast. It’s surprisingly easy to make and a really nice comforting meal!
Hi Maren! I’m so glad you love the recipe. Thank you for your feedback.
Hello from Caldwell Idaho!
I absolutely love this recipe. I used your pie crust recipe as well. Stellar. My husband, who is not a fan of chicken (college internship at a processing plant) loved it and has actually requested it again. The flavor is superb. I didn’t have mushrooms or peas on hand so I had to substitute with celery and corn. Made a few batches and gave them out to my family. They loved it too. Thank you!
Hi Kelly! That’s wonderful to hear. Thank you for sharing.
First of all I never write reviews and am usually not a fan when people leave a review after changing a recipe’s ingredients. However, most of my family doesn’t eat mushrooms, so I needed something in their place. In their place, I added small chopped potatoes, green bean and corn. I lessened the amount of carrots, onion, and peas, to make room for the additional ingredients. This recipe was what I needed as a guide for the most perfect chicken pot pie I have EVER had. The homemade crust was amazingly crisp and flaky. Don’t skip it! I loved that the pie insides were thick and creamy verses runny. It took me a while with all the prep, but it was well worth it! I wish this page allowed for pics because this pie comes out perfect!
Hi Julie! That’s wonderful to hear. I’m so glad you loved the recipe. Thank you for taking the time to share. You can tag me on Instagram of Facebook if you want to share images. 🙂 #natashaskitchen
Made this Chicken Pot Pie and Pie Dough recipe….it was so yummy!!! My man said I am to only use this recipe from now on! He loved the crust and the thick filling. Wish there was a way to add my photos of it!
Hi Beth! That’s wonderful to hear. It’s one of our favorites. 🙂
You can tag me in pictures on Instagram or Facebook #natashaskitchen
This pie crust is amazing. I use pre-made crusts when I make chicken pot pie but decided to try yours. It was super easy to make & rolled out so nice. Thank you! I will never buy pre-made again!
You’re welcome! I’m so happy you enjoyed it, Pat!
This was definitely worth making; I’m so glad I made the pie crust too; instead of the store bought.. very very delicious 😋
That’s great to hear, Tory! So glad you loved it.
I would like to make several individual pies. Would I need to adjust the cooking temperature or time because they are smaller? Thank you!
Hi Ellen! Yes, most likely they will take less to bake. I have not tested it myself to instruct on how long so you’ll need to watch them in the oven.
Made this yesterday and it was so, so good. My husband had two helpings. It reminded me of the frozen pot pies we ate as kids. I will make this again.
That’s great, Lynn! So glad it was enjoyed.
I made this for dinner tonight . It was delicious!! All the boys had seconds 🙂 My hubby, a certified executive chef, said it was the best chicken pot pie he has ever eaten. We will definitely make this again. Thank you!
Love it! Thanks for the awesome feedback, we appreciate it!
Awesome, it was delicious! Baked for only 45 minutes. So good!
Hi Connie! I’m glad you loved it! Thank you for sharing.
I’m having a hard time printing your fantastic recipes ,I couldn’t print the pasta with asparagus tomatoes and penne pasta ,I want to make for a dinner for Amy daughter and husband and my so and his wife please help me to print your recipes ,I use to
Hi Paulette! Are you using the “print” button from the recipe card?
Have loved your videos but all the ads are making it difficult to watch and print if I like them. Not watching as much because they are over the top. Especially the new BEST BUY one that popped up continuously while I was trying to watch above video. Gave up on watching!
Hi Pam, The print-friendly recipe is at the bottom of each post and is add-free. Once you scroll there, click on the print icon in that recipe card which will open a print screen, then you would need to click file and print. Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site, so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. But we will definitely take note of your feedback and use it to improve our website.
I appreciate your feedback, and I hope you love every recipe you try.
Wonderful flavor. Will definitely make again. It was a tiny bit soupy, but I added celery and maybe that helped to make it soupier. Still, my husband and I loved the sauce, so it wasn’t a problem. Reheating leftovers tonight for dinner. Yum. Maybe next time I’ll do it without celery and see if the sauce is thicker. Thanks for the recipe. Love watching you videos.
You’re welcome! I’m so happy you enjoyed it, Michelle!
This recipe is definitely a keeper! I doubled almost everything for our family of 7 and used a 9 x 13 glass baking dish. I only had enough crust for the top but it was still amazing! I threw in some leftover corn and string beans that I had in the refrigerator and just a tiny pinch of nutmeg in the sauce. My family went totally crazy for it and I’m sure they will be wanting this again before the week is up. THANK YOU NATASHA <3
Happy to know that it was a huge hit! Thanks a lot for your review, we appreciate it.
My boyfriend challenged me to make chicken pot pie because for some reason it was something that intimidated me to make. I found this recipe today and it was simple enough, and very tasty! I used store-bought pie crust although next time I’ll try making it myself. It was pretty liquid-y for me when cutting into it, I’m not sure if that’s not baking long enough or putting too much filling in the crust. Either way, it was delish! Thanks Natasha 🙂
Hello Lisa, that’s nice to know that it was a success! Thanks for sharing and I hope you’ll both enjoy the other recipes that you’ll try.
I never cared for chicken pot pie until I made this for my dad because it’s one of his favorites dishes. He said it was the best he ever had. The crust was incredible! It’s now added to our recipe book of favorites.
I’m so happy that you loved the recipe. It’s wonderful that you’ve found another favorite to add to your rotation, Dorothy! Thank you for sharing with us.
This was amazing. The best pot pie I’ve ever had. This will be added to our regular rotation of meals.
Wonderful to hear, Jennifer! It’s one of our favorites as well. Thank you for the review.
Made the pot pie tonight. It was delicious! Used the Easy Pie Crust Recipe and substituted a 12 oz. bag of frozen mixed vegetables for the carrots, mushrooms and peas. Will be making it again!
Hi Rita! That sounds wonderful. Thank you for the great feedback. 🙂
This is one of the best pot pies I’ve had. For a little change I added 1 cup frozen corn and a small potato. If you do nothing else you have to use the recipe for the crust. I don’t usually do very well when it comes to making my own crust. As Natasha recommends, I tried her’s and it came out great. I have definitely found my new pie crust for all my pies of the future. Thanks for a great recipe both pie filling and the crust.
Thank you for sharing, Ed! I’m glad you loved it! 🙂
I made the Chicken Pot Pie for dinner. It calls for 2 teaspoons of salt, and more salt for the top of the crust. It was way to much salt for me and my family. Plus there is salt in the chicken stock. I personally would only add 1/2 tsp of salt.
Thanks for the feedback, Steff. We never find it too salty but sometimes it depends on the salt that you are using too. Feel free to lessen the salt level next time and adjust it according to your preference.
Can I put it all together and refrigerate it for a couple of hours before baking it?
Hi Jean, that should be fine.
I am making this for my granddaughter who requested it. She has excellent taste! Thank you for a wonderful recipe! (I had forgotten how much chopping there was involved.)
Hi Jean! I’m so glad you enjoy the recipe. 🙂
Excellent! I used refrigerated dough and subbed celery for mushrooms. Otherwise, followed the recipe and it looked and tasted great. Thank you Natasha!
You’re very welcome, Kelly! So glad you loved it.
Wow, Natasha, I’m so impressed! My whole family loved it. It’s very easy to make, even for a 14 year old like me!
That is the best when the family loves what we parents make. That’s so great, Madge!
I’m making THREE of these today for a dinner party this evening. This recipe is awesome and I can’t wait to share it with our friends! Question about freezing the pie…do you bake it first and then freeze it?
Hi! You can freeze it before baking and bake it in a frozen state. See my recipe notes above under “common questions” for instructions on this.
Thank you! I still wasn’t sure after reading it…😂. I ended up making FOUR pies so we can have a whole one to freeze.
That’s wonderful. You’re welcome!
Made the crust in the link. I freeze my butter and grate it with the medium disk of my food processor. Man it’s so easy!!
Added parsnips. Extra fresh time.
It was amazing! Our family of three are half of it in one sitting.
Thank you for your blog.
Hi Elizabeth! That sounds amazing! I’m so glad your family loved it. Thank you for sharing.
First thing, I want to say thank you to both you and your husband for running this blog. Your website are always, and I mean always my go to when it comes to cooking and baking and trying new recipes. And I am telling you, so far, all the recipes that I have tried are a keeper, and as well as approved by myself and my family. Again , thank you🙏🏼
Today, I made the Chicken Pot Pie 🥧(my first time making it😍). It turned out amazing, from the time I was making the pie crust, to the cooking of the shredded chicken filling, to sealing the edges of the top of the pie crust, to taking it out of the oven. And of course, up until it hit my taste buds, and oh ehm ghee, I had no words, I kept on smiling while holding my plate with a slice of the pie and giving pieces to my sons and my husband. I took so many pictures of it because it was another success for me to be kept. So, again and again, thank you!
~Live the Life you Love,
Love the Life you Live.~
I’m so happy you love our recipes, Maria! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment.
I made this recipe and it was AMAZING. I am wondering, can I make it a day or two ahead and store it unbaked, in the fridge?
I’m so glad you loved it, Rachel! You can actually make it a couple of days ahead. Feel free to check the recipe again for some Make-Ahead Tips.
I think I commented before but not sure. Either way just making this again tonight for dinner and everytime I’ve made it I am amazed. With that being said I will still be transparent… the first time I made it I followed the recipe except i substituted the mushrooms for celery ( I dont like mushrooms) and used store bought dough and store bought Rotisserie chicken, it was amazing just like that, HOWEVER…I need that deep savory type umami (?) flavor so now when I make it I go heavy handed on the pepper, I use garlic powder, onion powder, lotssss of Italian seasoning, and a splash of soy sauce which I think really takes this over the edge. I hope to one day soon make my own dough and Rotisserie chicken but with a clingy 1 year old I need easy lol. Thank you soo much for this recipe!
Hi Lena, thanks for sharing, and hopefully, you an try making your own dough and chicken next time. But I’m still glad that you enjoyed this recipe a lot!
Hi Lena,
I was planning to make this chicken pot pie but when I saw your comment about using extra seasoning- especially the soy sauce that sounds really good! What were the measurements for the seasonings you used?
Thanks
I’ve used this recipe to make the filling for individual pies and it’s been great. I made the big pie yesterday for a dinner, but the bottom crust didn’t cook well. Any suggestions?
Hi Ashley, Our homemade crust rolls out easily, and it never gets soggy when baked I haven’t had it turn out soggy/underbaked before to advise on why that could have happened. This bottom stays crisp without needing to pre-bake.Were there possibly any substitutions made to either the filling or process? I also recommend ensuring your oven bakes at the right temperature. I wish I could be more helpful!
This recipe is sooooo good, but I’m not surprised. I quadrupled the recipe, to make 4 pies, as I wanted to freeze 2 before I have surgery next month. I actually was able to make 2 for dinner and freeze 3 for later. I cooked an entire chicken in the instant pot yesterday, and used all the meat. Added 2 cans of cubed potatoes, 2 cup of frozen peas, 1 cup of frozen corn, 2 cups of chopped carrots and 2 cups of onion. I also used Pillsbury pie crusts because I didn’t want to make my own this time. Three teenagers and a 5 year old basically wiped out 2 – 9”x2” take out dishes. Thanks again for another great recipe.
Hi Kay! That’s wonderful. I’m so glad it was a hit! Thank you for the wonderful feedback and review.
Excellent recipe! Made for dinner yesterday, minus the mushrooms, and it was amazing. My family loved it and I can not wait to make it again. Thank you for another great recipe!
You’re welcome, Paula. Good to hear that your family enjoyed this!
I’m not the biggest fan of peas…could I use any other green veggie in place of the peas?
That should be fine without it but I hope you get to make it with all the ingredients next time. 🙂
I made this pie yesterday with celery instead in peas and it was amazing! I love your flakey crust recipe. I’m wondering how you would recommend reheating this in the oven as leftovers though?
Good to know that you enjoyed this! 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 above under “common questions” for instructions on this.
This was so delicious! I made it exactly as written, including the pastry. Precooked 2 lbs of chicken thighs in the instapot, seasoned with salt, pepper, garlic and paprika, and used that for the chicken. With that, I felt the seasoning as written in this recipe was perfect. My family loved it. Thank you!
You’re so welcome, thank you for following the recipe exactly as written. Appreciate it!
Do I need you spray the pie pan before putting down the bottom crust?
Jenny! The pie crust has enough butter that it shouldn’t stick. 🙂
This was DELICIOUS from start to finish as I taste test each step. This was my first chicken pot pie dish and I must say it is a HIT.
The ingredient list was not hard to obtain and the instructions were very simple. I did not make my own crust as I had to improvise with two crusts making the second crust as a topper and slit holes in the top. The egg wash held it together mostly as it was devoured in no time at all.
Thank you for this post Natasha and hubby.
I’ll check back for more delicious recipes
Hi Tyrese! That’s wonderful to hear. Thank you for the feedback and for trying my recipe.
Very, very good, the best I ever had, my family can’t get enough, Thank you Natasha, I use quite a few of your recipes 😎🌴👍
Hi Richard! That’s wonderful. I’m so glad you enjoy them.
I make it even easier on myself with refrigerated pie crusts because I can’t make a decent pie crust to save my life. 😆 It’s great for using leftover turkey!
Thank you so much for sharing that with me, Samantha!
I need 50 characters – straight bomb straight bomb straight bomb straight mother delicious
Glad you loved it!
I made the pie and froze one. I ended up cooking 80 minutes covered and 30 minutes uncovered. Delicious once we served it!
Thank you for sharing, Cheryl! I’m so glad you loved it.
put amounts of ingredients on page so we don’t have to watch the vid over and over
Hi David, we have the ingredients and measurements on the recipe card of each post. Simply click “Jump to Recipe” at the top of the post, and that will take you to the ingredient list. I hope that helps!
This recipe changed a very hard to please husband’s mind about fresh vs frozen pot pie. I had to omit the mushrooms (even though I know it would taste great with them) because he refuses to like anything with non traditional ingredients. And I use store bought pie crust. But after eating this version, he has been telling everyone how good this pot pie is and now says I have to make 2 at a time from now on. I’ve made this several times and it is by far one of the best. I recommend following all the ingredient measurements down to the salt and pepper. If you make this and someone says they don’t like it, throw the whole person away! Ha ha
Hi Colleen! That’s wonderful. I’m so glad he loved it! Thank you for sharing.
I always make my pot pie with puff pastry, and I suggest to all to add some nutmeg, it makes it so homey and delicious. I also added shelled edamame. It was very very good and super simple to make, thanks 🙂
Thank you for sharing that with us!
How do you keep the top from burning, such a hot oven and an egg glaze. I used a ring to keep the edge from too brown and had a white crust, nearly burnt top, and doughy bottom crust. And delicious filling.
Hi Chris! I would check to see where your oven rack placement is, and make sure it’s not too close to the burner. Also, it sounds like your oven either bakes unevenly or runs hot. If that’s the case, you may need to experiment with is and adjust the temperature and/or baking time. If you don’t already use one, I highly encourage using an internal oven thermometer.
I followed the recipe pretty much as stated incuding the pie crust (I don’t generally follow 100% b/c I like to add my own additions), and it was the bomb! I have made chx pot pie for the family MANY times and this recipe was by far the best!! Thank u for ur incredible recipe!!
That’s just awesome! Thank you for sharing your wonderful review, Trina!
I made this tonight exactly as recipe is written but … I did not have mushrooms or Pie Crust. I cooked all ingredients & the sauce is delish!!! I made egg noodles & baked it w mixture for 22 min @ 375’ … I look forward to this again w mushrooms. This will be a once a week in my house now. Thank you Natasha 💚
Yay, we’re so glad you enjoyed this recipe, Mary! Thank you for your great comments and feedback.
I have made the chicken pot pie with turkey 3 times one with frozen butter pie crust and gluten free piecrust frozen. very spendy and I still didn’t eat the crust. Favorite …your recipe with homemade pie crust including the mushrooms. learning to make homemade flaky piecrust all over again forgot how being in a hurry. Good cooking should never be rushed.
That’s right, I hope you’ll enjoy the recipes that you will try!
I make this pot pie over and over for my family because they just love it! Super easy to make and such a great comfort food.
Thank you for sharing it with the rest of us!
You’re welcome, Dara! I’m glad it’s a hit in the the household! 🙂
I made this last night and it really was delicious! And it’s even better today!
I had to use store-bought pie crusts, which worked okay, but next time I plan on making my own crusts using your recipe!
Thanks!
Hi Jeff! Yes, the homemade crust is so much better! I’m glad you loved the recipe. Thank you for the review.
This was absolutely delicious! My husband said it was the best pot pie he’d ever eaten and can’t stop raving about it! I followed the recipe very closely, except I too added 1 small diced par-boiled potato, reduced garlic to one clove, and didn’t have the mushrooms. The seasonings were spot on! I also used your pie crust which was perfect. Over all a 5 star recipe! I’d love to figure out how to make individual pot pies and freeze half too. Thank you!!
So glad you loved the recipe, Deb! I appreciate the feedback. Thank you for sharing. 🙂
Love this recipe so does my husband who used to be a chef but my pastry tends to crack or split when rolling is it too dry?
Hi Joy! Glad to hear that. The most common reason for the crust breaking when rolling is because you’ve used too much flour or not enough water. I recommend watching my tutorial on how-to-measure-ingredients so you can see how I measure my flour. Depending on how you measure your ingredients, and the temperature of your ingredients, you may need to use more/less water. Keep an eye on visual cues to know when you’ve added enough, I use 6-8tbsp. I hope that helps!
This is the first time I have ever made or even attempted to make a pot pie. It turned out perfectly!! I didn’t change a thing in the recipe. It was also very pretty!!
I’m glad to hear that, Marilyn! Thank you for sharing.
This recipe is so delicious! The piecrust recipe worked like a charm. I have never been able to make pie crust from scratch until now. Thank you so much for sharing both of these delicious recipes.! They will definitely be a staple in this household!
Hi Laureen! Homemade pie crust is so much easier than most think! I’m glad you loved it! Thank you for trying my recipe.
I never thought i can make my on pie crust from scratch ..Your recipe save our dinner tonight .my family love it .Thnk you so much
Hi Rosalina! I’m so glad to hear that. Thank you for sharing.
Hi Natasha, can you please do a video for mini chicken pot pies which if freezer friendly.
So we can take out individual ones out of the freezer as needed..
Thank you for the suggestion. I will make note of it.
I have the same request! Your pie looks exactly the way I think it should look and I’m certain it tastes wonderful 🙂
Thank you, Genevieve! 🙂
I would love to know how to to that too, since there are just 2 of us!
Hi Deb! Thank you for the suggestion. I have made note of these requests. 🙂
While thawing the chicken in the microwave, I put the pie together with the crust and completely forgot the chicken. Lol. Now, I guess we will combine it all someway when the kids come….A great night…my favorite cooking time.
I bet the kids will love it, Marilyn!
Such a great recipe! The second time I made it I used half the amount of salt (the full amount was a little too salty).
Hi Haley! Thank you for the feedback. I’m glad you loved the recipe.
This was ABSOLUTELY DELICIOUS. EVERYTHING was perfect! Can’t wait to make it again! Thank you so so much for sharing this !
You’re very welcome, Sami! I’m glad you enjoyed it.
LOVED this recipe! I’m eating the the leftovers for breakfast as I write this review! Yummy! You’re right about the mushrooms! They add so much flavor! I made your pie crust recipe the day before I made the pot pie! It’s was delicious! Thanks for posting these recipes!
Hi Janet! Thank you! I’m glad you love it. I appreciate the review and feedback.
Love this recipie! Made it so often now making as Xmas gifts! I pulled back on salt and added savoury and herb de Provence but not necessary. Original was awesome except for salt because I use a salty chichen soup broth.
That’s a pretty sweet Christmas gift, Mary! Thank you so much for sharing that great review with me.
I have never made a pot pie in my life. After reading your ingredients and instructions I took a chance to make it. It was easy to make and oh so good! My husband enjoyed the pot pie very much. I used store bought pie crust since that’s what I had, but next time will make your pie crust.
Hi Denice! That’s wonderful to hear. I hope you get to try the homemade pie crust as well. It’s the best we’ve tried. WE use it for our savory pies as well. 🙂
I thought it was really good and flavorful, although I needed to add some salt for a bit of flavor. However, flour is mentioned in the ingredient list, but in the instructions, it’s never mentioned…like when to add it. A new cook would wonder why the sauce wasn’t thickening? I fixed the problem when I looked back at the ingredient list and saw flour. In the video, it probably shows that, but you might want to fix the cooking instructions. Good, simple recipe and very tasty!
Hi Shay! I’m glad you loved the recipe. Thank you for trying it. Step 3 in the recipe card mentions when and how to use the flour in the recipe.
We really enjoyed this pot pie. The only thing I changed was I added a par boiled, diced potato.
I don’t use canned soups so the, from scratch, gravy/sauce was perfect for me.
I did make the crust from my recipe as I know it by heart and its never failed me.
I’ve pinned this for the future, thank you.
Wonderful to hear, Carol! Thank you for your feedback.
I followed this recipe with one exception, I added a diced par boiled potato. It turned out wonderfully delicious and I’ve pinned this for the future.
I don’t use canned soups so this, from scratch, gravy/sauce was perfect.
Hi Carol! Thank you for sharing, I’m glad you loved it!
So simple yet so amazing. I also like to use the pie crust in the bottom of a casserole dish, add the filling and cover with mashed potatoes for a ‘pot pie’ casserole. Even my kids love it.
That’s a win! I’m glad your kids loved it.
Hi Natasha. My wife loves your recipes and after making this pot pie I’m a fan, too. I’ve had a favorite pie crust recipe, but wanted to try yours. It is sooo good! With just two of us here, the pie is really big. Can I freeze a portion of the baked pie to reheat later? This is now my go-to recipe for a chicken pot pie. Thx!
Hi David, 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.
Thx, Natasha. I might try it with one slice to test it (not willing to sacrifice more than that!😁). Btw, I followed the recipe for the most part, but subbed one parsnip for a carrot and used half and half. I think leeks could be another good addition as well as some poultry seasoning (I meant to add some, but forgot). It was delicious as it was! Thx again for the great recipe!
You’re welcome, David! Thank you for sharing. 🙂
Made this for supper tonight.
Very good indeed!!!! Best chicken pie ever!
That’s great to hear, Johanne! I’m so glad you loved it.
Is it possible to make this with all frozen vegetables? I have a bag of frozen veggies (carrots, peas, green beans, and corn) and a raw onion & garlic. Would that mess it up or be too much water?
I think it could work, we used frozen peas.
I’m very very new to cooking so please excuse if this is a silly question. But I only have an 8in pan to bake in, what will that do if I use that instead of a 9in 😳
Hi Mari! There may be a bit too much filling and crust to fit in an 8” pan. You could still use it, you just may not be able to use all the ingredients. It also may get done a few minutes earlier in the oven, watch it so it doesn’t burn.