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. 
Outstanding! I followed the recipe exactly as written. Everyone said it was the best chicken pot pie they have ever had!
Hi Mike! That’s amazing! Thanks so much for the feedback!
Hi Natasha, Your chicken pot pie is now a weekly meal for us. My husband says every time we have it that he has never had a pie this delicious. I pre-ordered some of your cookbooks when they were first offered. Now I’m getting several more for Christmas presents. Thank you for all you’ve shared. Love your videos and all the recipes! Merry Christmas to your family!
I’m so happy you love our recipes! Thank you so much for the fantastic review and for purchasing my book. I am smiling big reading your comment, Patti! Merry Christmas
This was my first time making chicken pot pie. It’s something I’ve wanted to try for a long time, and I decided to try this recipe. Oh. My. Goodness. Not only was it so easy, but it’s SO delicious, too! I did add a bit of Morton’s Nature Seasoning at the end, but that’s just my personal taste preference. I used the all-butter pie crust recipe as well and it was my first time making pie crust with a food processor. I’ll never go back from that now, and this will be my go-to crust recipe from now on. It rolled out beautifully and was so crisp and delicious and stood up well to the creamy filling. I’d give this recipe 10 stars if I could, and thanks so much for all your hard working in developing it!
Thank you so much, Jessica! I’m so glad you loved the recipe. It’s our favorite pie crust too!
THE BEST CHICKEN POT PIE EVER! It’s officially in the weekly rotation for winter.
So glad to hear that, Carol!
Great recipe again, thank you!
Always thorough with the directions-also always a good idea to watch the videos.
Everything tasted great and flavorful. The only problem I had was with the pie crust- I did use your recipe. The dough was a little tough and not smooth. When done, the top crust looked beautiful and the bottom was a little undercooked. I think it was just me 🙂 Will definitely try this recipe again and try to master the pie crust.
Hi Renee! I’m glad you enjoyed the recipe. A few tips to help troubleshoot the crust. Be sure to measure your flour correctly. Using too much flour will result in a dry crust and if the dough is over worked, it can get tough. I have a tutorial on How to measure ingredients here. I have been using 6-8tbs of cold water, but it’s best to go off visual cues to know how much to add. It can vary depending on how things are measured and the temperature of your ingredients. Also- don’t forget to rest the dough in the refrigerator for atleast 1 hour.
The crust at the bottom shouldn’t be soggy but the pan you use can affect how it bakes. You can try baking the pie on a preheated pizza stone, that may help it crisp up more. I hope that helps.
Hi Does the pie need to be baked before freezing? Or do you freeze it unbaked? Thanks
You can freeze it assembled prior to baking.
Hi Natasha-
Can you freeze the pie filling until ready to make?
Hi Lisa! I haven’t frozen just the filling but the whole pie assembled freezes well.
Should the pie be baked before freezing? Or can it be frozen unbaked?
It can be assembled and frozen raw.
Absolutely delicious and a huge hit! This recipe is easy to follow, perfect seasoning and very tasty.
Thank you for your great feedback, I’m so glad you loved it!
This pot pie turned out beautifully. I followed the directions and watched the helpful videos as well!
USE the full butter crust and USE the mushrooms. It was so good-I wouldn’t change a thing!
Hi Kara! Thank you so much for sharing that. I’m so glad you loved it.
This sounds amazing and I haven’t made it yet. But I will!! Question: Can I make it just using one pie crust on top instead of one crust on bottom and one on top?
Hi Kara! That would be fine. I hope you love the recipe!
This pot pie was delicious! I made it with leftover Thanksgiving turkey for my son-in-law who loves pot pie. He loved it (ate half of it for his dinner). Good thing I made two of them. I did use already made pie crust. The filling was easy to make. Will definitely make it again. Yummy!
Hi Donna! Thank you for the feedback. I’m glad it was enjoyed.
Ok so something went wrong.
When I try to put in my first review, I have to tell you this is the most awesomeness chicken pot pie I’ve ever had trust me.
I used a Costco rotisserie chicken and I used the pillsbury roller out pastry. I forgot my frozen peas at work so I used frozen corn.
Truly amazing. The only thing I really did different was add half of the salt and that’s only because there’s a lot of blood pressure issues in my family.
I highly recommend this recipe to anybody. Oh my God it is so good.
Thank u Natasha n hubby.
Will definitely make this another time with my homemade Caesar salad that’s garlic to die for and roasted garlic mashed potatoes. Oh yeah.
I’m so glad you loved the recipe!
Hi I have a question. I am wanting to use this recipe to use up Thanksgiving turkey meat. Is it ok to use unroll and bake pie crust instead of making the crust homemade?
Hi Kay! You can use premade pie crust from the store.
You say to freeze it instructions but is it already cooked?
I want to make it fully cooked n freeze half?
Do I follow those instructions seems like a lot of baking?
Hi Penny! It works to freeze this raw after assembling or to freeze left overs after it’s baked too. You would follow the baking instructions mentioned in the recipe card for the initial baking. Leftovers can be reheated in the stove until warmed through, or in the microwave.
Great!!! We loved it! The perfect Fall meal. I Used Butter flavor Crisco shortening in the pie crust which works great in pie crust and little more economical than all butter, and still gives nice flakey crust. Did not let it chill.Rolled, filled and baked right away. Egg wash, salt and pepper on top crust is perfect! Delicious filling. And letting it rest 15-20 min helps it set up to cut well. Just a fantastic recipe. Thank you Natasha!
You’re very welcome! Thank you for sharing that with us!
Hi, I have a gathering on Wednesday but I want to prep it a day before, how is the best way to go about this, should i just prepare it and bake it the same day, or should i half-bake it and continue the same day.
Hi Mitch! You can prepare it, refrigerate and then bake it on the day of. It also reheats great.
Fantastic! I added a ton of seasoning since only salt and pepper are listed. I added paprika, onion poweder, garlic powder, poultry seasoning, and. a bouillon cube. Also doubled the garlic and replaced mushrooms with celery. I got many compliments on this pie!
Thank you for sharing, Kathrine!
WOW this is a great recipe. I had never made chicken pot pie. My friends hate store bought pot pie because they think it never has enough filling and falls apart. Well this recipe solves both those issues. It was easy to make and was a huge hit!
That’s wonderful to hear, Sandi! Thank you for the feedback.
Repetitive by now, but still I have to tell you it’s perfect Natasha, and that’s from someone considered a pot pie-making guru. Thank you so much for sharing this one with us. Hint to the patient people: refrigerate it and serve the next day if you can…Yummmm!!
Wow, thanks for your awesome feedback. It means a lot to me!
Excellent recipe! I usually end up tweaking recipes but this is perfect as is- thanks!
You’re welcome! I’m so happy you enjoyed it, Kellie!
I substituted 2 cups of frozen mixed vegetables for the peas and carrots, but otherwise followed the recipe word for word, using your crust. It was absolutely perfect.
I’m so glad you enjoyed it, Chris!
I’ve made this recipe three times and every single person has said it’s the best chicken pot pie they’ve ever had. Her recipes are awesome!
That’s great, Rachael! I’m so glad it’s been a hit. Thank you for the feedback.
My first time baking chicken pot pie and the video and recipe were really clear and easy to follow. It came out really yummy just a bit salty, probably because the chicken stock had enough salt in it so adding 2 tsp salt was not necessary. Next time I’ll use less salt and try to find heavy cream, because I used milk and it was a bit runny.
Hi Amanda! I’m glad you still loved the recipe.
This was the best chicken pot pie recipe. It was a big hit with my husband. The pie crust came out wonderful for someone who can not make pie crust. Will definitely make again.
That’s wonderful, Christina! I’m so glad it was enjoyed.
Seriously the best is no exaggeration! The only thing I did differently is I added some leftover diced roasted purple sweet potatoes and baked it in an 8” cast iron skillet which made the bottom crust a beautiful golden color as well as giving great texture. Keeper!
That sounds wonderful! Thank you for sharing that with us.
This recipe is delicious! I omitted the mushrooms because my kids do not like them. I do not have a deep dish pie pan so I used an oven pampered chef stone and it worked perfectly!
Thank you so much for sharing that with me, Shila!
This was delicious! As are all of your recipes. I’m wondering if i can make the day before and put it in the fridge prior to baking?
Hi Brittany! I’m glad you loved it! Yes- you can assemble it, refrigerate it, and bake it the next day.
Natasha, this is CRAZY good. Thank you so much for the wonderful recipe, this one is going into my permanent recipe box.
Awesome! Great to hear that you enjoyed it, Angie.
This pot pie recipe has now removed my original pot pie recipe. The “ this is awesome “ responses confirmed it.
Very easy to make. I added a few other veggies I had available. The crust was so golden brown and sprinkling the salt on top was a great compliment to the dish.
Aaaw, thank you for this awesome review, Sheila. Thanks so much for sharing. I’m glad that you loved it so much!
Delicious! I realized we were making a roux/bechamel type sauce for the filling so I actually followed the amounts set out in the recipe.
And I’ve been working with a similar pie crust recipe for years, but the note about not adding too much water, (and the video) really helped! I just needed to remember to take the pie crust out of the fridge when I started cooking the filling, so it could soften just slightly (I had chilled it longer than an hour).
Thanks! It was my first time making chicken pot pie and it turned out great! Husband and toddler approved!
That’s wonderful, Susan! So glad it turned out for you.
So Yummy! This recipe is on rotation though fall and winter! Can you share your thoughts on how to prevent the crust underneath from getting soggy?
Hi Marian! We usually don’t have that problem. Are you using my recipe for homemade crust?
We use a handful of rice crispy cereal at the bottom to absorb and the bottom part is not soggy.
Great recipe!
Wondering if it can be made into smaller snack sizes? Would this change the cooking time etc?
Hi Marissa! I haven’t tested that to provide specific instructions. The temperature should stay the same, baking time will change, so watch them in the oven.
Delicious! Just wondering what purpose the flour serves and if it can be left out.
Thanks
The butter and flour make the roux or base for the gravy sauce so I don’t recommend skipping it.
Super delicious. Adding to my recipe box! Instead of fresh carrots I just added a bag of frozen veggies when you say to add the peas. Cooked for a few extra minutes. It was more like 40 minutes but everyone’s oven may be different. My husband said it’s my best go on the chicken pot pie. I’ve used quite a few recipes and this one is the best!
That’s wonderful to hear, Sarah! I’m so glad it was enjoyed.
This is honestly one of the best recipes I’ve ever found on the internet. Over the last 2 years I’ve made this no less than a dozen times (it’s just me and my husband so it lasts….a few days). But it also serves as an incredibly impressive make-ahead one dish dinner for guests or a group in the colder months.
The recipe is fantastic as is, and gets you the nice creamy but not heavy or runny inside you want from a pot pie. But the stuffings are versatile enough to be adaptable to swapping out, or adding in different veggies, or even proteins if you wanted.
I make as is, and if I need have some other veg in my fridge/freezer I need to get rid of, I toss em in (corn and beans usually).
Thank you for your wonderful review, Ashley!
This was really delicious and a recipe I will certainly use again. I omitted the mushrooms because I didn’t have any on hand. I sautéed celery with the onions then used a 12 oz package of frozen peas and carrots for the rest of the vegetables. I added some thyme with the parsley. And most amazingly of all, it did not overflow and drip all over my oven. The two crusts held everything in and were perfectly crisp.
Thank you for sharing trying out this recipe, Jen Good to know also that the substitution that you used worked so well too! We appreciate your review.
Hi Natasha, loved the Chicken Pot Pie. It was a big hit with the family! Just recently found your blog and have enjoyed a couple of recipes…going to order your cookbook this afternoon!
Do you know where I can purchase the white Pyrex deep dish pie plate you use in that video?
Thanks so much and love your blog!
Hi Sarah! I’m so happy you loved this recipe! Welcome to my blog, I hope you get to try more recipes soon! We use a deep 9″ pie dish (affiliate link) for this recipe.
When freezing, do we cook it all the way first and then freeze or assemble and freeze?
Hi Maxine! It can be done both ways but if freezing, we prefer to leave it raw and then bake it fresh.
To make into soup, should I just put more broth in? Thanks! I have made the pot pie several times and it is delicious
Hi Deb, I have a recipe for chicken pot pie soup and chicken pot pie casserole that you may also enjoy.
Hi Natasha! I want to make this in a few days with the leftovers of a whole chicken I’m making. Can I leave out the mushrooms and substitute with something else? Thanks!
Hi Katie! I haven’t tested a substitute but many of my readers have omitted the mushrooms.
I’ve made this several times before (added fresh thyme, did not include mushrooms, but added 2 diced, raw red rose potatoes) & wondering if I can pre-assemble the pie for baking later in the day. It will make dinner prep so less hurried, but don’t want the bottom crust to get mushy. Please let me know!
Hi Peggy! Yes, it can be assembled and refrigerated for baking later in the day. I’ve done this and did not notice a difference in the crust.
Great recipe! It’s very easy to follow and delicious. I added additional spices, dried thyme and oregano but otherwise followed it to a T. I highly recommend!
Hello Cynthia, thank you for your excellent comments and feedback!
This is THE BEST pot pie recipe!
I have made it a million times since discovering it.
This time though I made the filling ahead of time and refrigerated it. I made the recommended pie crust recipe as well. Now when I go to put it together. Do I bake it according to the directions and for the recommended time? Just wondering since everything is cold from being in the refrigerator.
Hi Sophia! Thank you so much for sharing that with me, I’m so glad this was a hit! Since it will all be cold, you may need to give it a few more minutes, you can check its doneness with an oven ready thermometer.
Another outstanding recipe, thank you Natasha! I didn’t change a thing ingredient-wise but I did use store bought pie crusts. This recipe as usual is a keeper!
Hi JoJo! Thank you for sharing. I’m glad you loved it!
I was disappointed with this after all the great reviews. Made it exactly per the recipe. But i found the crust way too buttery and the sauce was missing something – maybe thyme? Also thought it would benefit from a wider variety of veggies. Won’t be making again – definitely prefer other recipes.
HI Kathy, the crusts should not seem buttery but they can be if the dough isn’t chilled according to the instructions. Chilling the dough helps the crust form properly, trapping the bits of butter for a flaky crust without the butter oozing out.
Ok. This was DELISH!!!
I made 2 changes. I used store bought pie shells and I used 2 cups of frozen mixed veggies (carrots, peas, green beans, corn) instead of raw carrots and frozen peas. Oh and I omitted the mushrooms cuz I don’t like them. Ha! Anyway, it turned out so beautiful and sooooo tasty! Thank you!
That’s fine, I’m glad that you enjoyed it!
I added a small potato and any veggies I had in my fridge. My kids don’t like peas. This recipe came out so good. I also used it in conjunction with the piecrust. She has on her website and definitely will go on our monthly rotation.
I’m so glad you loved it, Raluca! It’s our favorite pie crust. We use it for our sweet and savory pies.
Would it be possible to make this in the crockpot by throwing everything in together on low and then shredding the chicken once finished?
Hi Paige! I have not tested it in a crock pot. I think it could work. Let us know if you experiment.
Amazing! Just amazing! This is a very easy to make recipe. Comforting and very tasty. Every time I make it the while family wants a lot more!
I also added frozen carrots and it came out really good too.
So happy to hear that your family loves this recipe a lot! Thanks for this review and comments, Lina.
Great homemade comfort food! I added some thyme and rosemary for a nice herby flavor. The recommended crust recipe was easy and very good. I served it with her Beet Salad, which was also a hit!
Y son and husband both agreed that this was the best chicken pot pie they have ever eaten and said they could eat this once a week. The only thing I added was some celery and thyme because I like thyme on meat. Other than that I followed the directions exact! The crust was also a real winner. I thought it would be soggy on the bottom but it did come out crisp and browned on the bottom. The crust recipe will be my go to recipe for any crust I make from now on! Thank you so much!
You’re very welcome, Kathy! I’m glad it was a hit!
Wow! I decided to try a recipe different than the one I have used for years, and I used your pie crust recipe too and ditched the one given to me by my mother-in-law years ago. Lucky me!
It was a beautiful and tasty dish and better than any I had before. Both recipes now have a permanent place in my recipe app. Well done!
That’s just awesome! Thank you for sharing your wonderful review, Russ! I’m so glad it was a hit.
If I were to omit the mushrooms, do I have to adjust the rest of the recipe measurements? Thanks
Hi Samantha, you can omit the mushrooms without adjustments, but here’s what one of our readers wrote that you may find helpful: “his was delicious…making again next week. I followed the recipe almost exactly… omitted mushrooms (husband hates them but I love them) regrettably…but added an extra carrot and extra peas instead. I will also try freezing one”
I made this for the first time today, I made two pies and gave one to my son and daughter in law. All of us thought it was delicious and loved it. This will be my go to homemade chicken pot pie.
I’m glad to hear that, Sharon. Thanks a lot for this review and for sharing!
I have made this several times. I find this recipe actually makes 2 full pot pies. This is the best recipe. Really full and thick. Does not fall apart when serving. I buy pre-made pie crusts. So very good family favorite. I often make the 2 and give one to my bother who loves it
Thanks a lot for your review, Veronica. I’m so glad that you love our Chicken Pot Pie Recipe!
Someone finally admits this recipe makes TWO (2) x 9″ pies! Does the author ever actually make the recipe? I added up the volume of ingredients and said to myself “there’s no way that’s going to fit in a 9″ pie plate!” What the heck. Does no one else figure this stuff out, or are these reviews all fake?
Hi TB! Have you tested the recipe yourself yet? It’s a very popular recipe on the blog and has great reviews. If your pie dish is not deep, you’ll likely end up with extra but if you’re using a deep pie dish as recommended it should be just enough. Here is my Amazon affiliate link for the 9” deep pie dish so you can view the dimensions of the dish I used.
I made this today for dinner and it was so delicious! I will be making this again!😋
I’m so glad to hear that!
My whole family loved it! I used your pie crust recipe and my family was impressed I made it. The pot pie is soo delicious!!
That’s wonderful!
What can I say but FANTASTIC chicken pot pie. Thank you Natasha, it was delicious. I cannot wait to get your new book. Congrats on your new cookbook.
Thank you so much Carmen!
First time I’ve ever made chicken pot pie and it turned out amazing. The only change I had to make was using half and half instead of heavy cream. At first when I cut into it I was afraid it was too runny, but after it cooled just a bit it thickened up. I honestly wouldn’t have wanted it any thicker because I like the gravy.
I’m so happy you enjoyed that. Thank you for sharing that with us, Kim!
My favorite all time recipe for chicken pot pie!!Perfect every time!!
That’s just awesome! Thank you for sharing your wonderful review, Jo!
This is my favorite chicken pot pie recipe! i actually love all the recipes i have tried from your blog… i need to get your cookbook. where can i buy it?
So glad you love it! You can find details for the Cookbook here.
I’m making this for 8 adults for our beach trip. Could it be put in a 9 1/2 x 11 casserole dish or would it not be enough to cover it? Can I make it one day and cook it the next day without a problem?
Hi Mary! I have not tested this recipe in that specific size pan but it may be a little short to cover the whole pan so you’ll need to experiment with the quantities.
Yes, you can assemble this then refrigerate and bake the next day.
Looks great! Can I make this with phyllo dough instead of pie crust? Thank you
Hi Lisa, I have not tested this recipe with phyllo dough to advise if it will work. If you experiment, let me know how you liked the recipe.
Thank you for this recipe! It is so delicious and my go to for chicken pot pie now! I am planning on making one for my grandmother, and bringing it to her to cook. I’m wondering if I make it the night before and bring it to her the next day, would it be ok to just refrigerate it until then? Would the baking instructions differ at all if I do it that way?
Hi Emily, thank you for your awesome review. You can make this a couple of days ahead. Chicken pot pie reheats beautifully. Just warm it in the microwave until heated through. The sauce stays creamy without separating and it tastes just as good as the day you made it!
Thank you! If I assemble it with the raw dough and refrigerate it, then bring it to her to bake would that work? I’m wondering if it would affect the crust doing it that way.
Yes, this can be assembled, refrigerated and then then baked directly from the refrigerator.
Delicious! I used a store bought pie crust that’s new to my store and tasted like homemade. It was flaky. (Not pillsbury)Pillsbury. Used frozen peas and carrots. Best pot pie in the world.
Aaaw, thank you Lisa for your kind words and good feedback. We appreciate it.
Made over the wkend and froze. The smell was awesome and the filling tasted great. What would your recommendations be on reheating? Thanks for sharing.
The microwave works well. Or you can cover the pie with aluminum foil and bake for 25 to 30 minutes, or until heated through.
I’m planning to make tomorrow for a group of 12. Can this recipe be made in individual ceramic bowls?
Hi Denise, that will work. They will likely take less time to bake so an adjustment may be needed. I have not tested it myself to instruct on how long, so you’ll need to watch them in the oven.
I made this exactly by recipe and it turned out great! We loved it! Thank you for sharing the recipe!
You’re very welcome, Rosie!
This chicken pot pie is awesome AND fun to make because it’s so easy. The thing that makes it so yummy though is the buttery flaky crust. Don’t use the store bought ones, it’ll ruin the whole thing.
Agreed! Great to hear that you enjoyed it!
Thank you for this great recipe! First time making pot pie and any type of crust. It was so good…easy to follow recipe and I’m ready to tackle the next recipe!
That’s wonderful! I’m glad you enjoyed the recipe.
Love this recipe! I wouldn’t change a thing. Making it again for my mother-in-law.
That’s great, Cindy!
This was absolutely fantastic! Me and hubby loved it. Best chicken pot pie I’ve had and I’ve been cooking/baking for 50 yrs. I didn’t change a thing, other than used my own chicken. Next time I might try pearl onions just for something different. I couldn’t quite fit it all in the 9 inch pan, but most of it did. I just munched on the little bit that didn’t fit while I was waiting for it to cook, lol. Thanks for the wonderful recipe
You’re welcome, Brenda! So glad you enjoyed the recipe.
As always Natasha, your recipe is a winner! I make this all the time and I just made this for my friend who just had a baby.
I need help with reheating instructions as I misread your freezing instructions. Instead of freezing the pie uncooked, I cooked it, cooled it and froze it with aluminum foil wrapped around it. How do I go about telling her how to reheat it properly so its not soggy or burned? The pie already has a nice golden crust on it.
Please let me know thanks Natasha!
Hi Jessica! I don’t have the exact instructions for that since we either freeze it before baking or reheat leftovers in the microwave. I would cover it with foil to keep it from burning any more and then bake until it’s heated through the middle. A quick online search suggested to bake at 350 for up to 30mins. Hope that helps.
Making a your chicken pot pie to give to someone
after a surgery. Should I bake it or take to them unbaked and they can bake it or freeze it? What are your thoughts? Made your recipe before, great!!
Hi Donna! Either way would be fine. Depending on if they are eating it right them or later. It reheats great but it’s always best fresh. It can be frozen, and if you decide to do that, be sure to give them the instructions for baking. See the “common questions” note above.
Absolutely love this recipe like most on the site. Am wondering if there is a variation to doing it in the crockpot? All ive found says dump in a can of cream of chicken but i love the flavors from the chicken stock and heavy cream. Would it be the same? With Biscuits rather than pie obviously
Hi Cereda! I have not tested it in a crockpot. I have a recipe for chicken pot pie soup and chicken pot pie casserole that you may also enjoy.
This recipe gets a lot right, but all taste is lost to the 2 teaspoons of salt. Salt to taste, but start with 1/2 to 3/4 of a tsp if measuring. Add more if needed…2 teaspoons is far too much. I left this recipe in the hands of a less experienced cook and didn’t notice this measurement to suggest an adjustment, unfortunately it took much of the fun out of this meal.
We found it to be a good balance of saltiness but it can be adjusted to your preference. This salt recommendation is also with using our homemade easy pie crust recipe. If you are using store-bought, it is possible that the crust can also be saltier.
I’ve made this recipe 3 times and every time it comes out absolutely perfect! I was just wondering how do you think it would turn out if instead of four cups of chicken, I added two cups of chicken and two cups of sausage. Let me know what you think.
Hi Linda, great to hear that you love this a lot! I haven’t tested that to advise but I imagine that should be fine. We’d love to know how it goes!
Love your recipes. Pre-ordered your new cookbook, can’t wait. Question on this chicken pot pie, can you freeze it and if so how to bake it.
Hi Donna! Yes, you can sure freeze it. See my note above under “common questions” for the instructions.
Greetings from South Australia Natasha!! My husband adores this Chicken Pot pie recipe, which I make exactly as per recipe! He’s having a special family birthday meal in a couple of weeks and wondered if I could also make a Steak and Kidney pie using the same pastry – would the different filling work okay with this pastry? That’s in addition to the Chicken Pie of course!😉
Hi Lyn, I haven’t tried those fillings with this pastry, but it works really well with the chicken filling (savory), I imagine it will work well with steak. If you experiment, let me know how you liked the recipe.
I’ll let you know how it turns out Natasha! Also, I’m planning to make the Chicken pie in advance and freeze as per your instructions, because there’ll be a house full of visitors over that special weekend. Does the pie turn out as good frozen this way please?
Hi Lyn! Yes, it still tastes great when made from frozen! I hope they all love the recipe.
Made this tonight with a few additions, because I had them!
+ celery, 1 yukon gold, thyme, rosemary
Also did puff pastry on the top and No bottom crust. Again, it’s what I had.
Suuuuuper good. Thank you!
Sounds great! Good to know that you enjoyed it.
Absolutely delicious! And so easy. I even used the homemade crust. It is a must. Thank you, Natasha!! I wish I could post a pic of it!
So glad you loved it, Stacey! Thank you for sharing. You can tag me on Instagram or Facebook at #natashaskitchen
You are the best! You’re a fantastic chef and I always giggle when you taste your creation at the end of a session. I am now going to try your chicken pot pie as I have cooked too much chicken yesterday and need to use up the leftovers.
Aw, thank you, Rocky! I appreciate the love and support.
Thank you so much for your kind words and good feedback, it means a lot!
Great recipe…easy, not complicated, good seasonings and tastes wonderful! I enjoy all your recipes and your my “go to” when I want a recipe because I know I won’t need a degree to make whatever I’making and the end result will be delicious. I do enjoy your videos, you should have your own show. Well thank you for being a great “chef”!
FYI: Yes I’m a Polish blond but the 18 is not my age…I’m 74 and wish I was 18 again, it was fun!!
Hi Louise! I’m so glad you are loving the recipes. Thank you so much.
This recipe is exactly what I have cone to expect from Natasha. The crust was so flakey and the filling was delicious, overall it was great.
I’m so happy you enjoyed this recipe, Lori! Thank you for your wonderful comment!
Flavor was spot on, but my gravy came out a little thicker than I prefer. Next time (and there will be a next time!) I’ll add a little more chicken broth. I only added 1 tsp salt and thought that was plenty. I chose to top with herbed dumplings instead of pie crust. My husband and I had a hard time not finishing off the whole thing in one sitting!
I made this recipe exactly as written and everyone raved about it. After trying many different CPP recipes and never getting the right one, this one is perfect. This one is going on my regular rotation.
Wow! That’s awesome, Robert! It sounds like you found a favorite!
I made this exactly as written but used a refrigerated crust. I can’t see why anyone would want to change the recipe in any way, it was absolutely delicious. My neighbor asked for the recipe after I made it and my husband asked if I can make it once a week. It’s just as good warmed up the next day too!
Thank you so much for sharing that with me, Karen!
Is it okay to use pizza dough? I could not find the pie crust while shopping and picked up pizza dough instead
Hi Rebecca, I haven’t tried this with pizza dough and I suspect it would not work the same way. You could also try making a Chicken Pot Pie Casserole which uses biscuit dough.
Okay. Thank you. I’m a little scared but going to try it with the pizza dough. Only because it’s all I have. I’ll let you know the turn out 😁
I’ve made this pot pie twice and am prepping my ingredients at this moment for my third time round. My husband isn’t much for giving a compliment. “ It’s fine” with an occasional, rare “ it’s good” is as good as it gets. This pie earned me a “this is the best pot pie I have ever had…make it again please.” 🤯 Thank you for an awesome recipe!!
Best tasting chicken pot pie.
Easy to make. My husband loved it, even with mushrooms.
So much better than store bought frozen pot pie. I would highly recommend this recipe!!!
I’m so glad to hear that! Thank you for the review!
Can I use chicken cutlets, and if so, what method of cooking them is best?
Hi Linda! Yes, you can if you prefer that. Grilling, roasting/baking, boiling in water will all work fine. Just cook to the safe internal temperature of 165℉.
First time that I have ever made a pot pie and it was absolutely delicious. Used thighs instead of white meat. Thank you for the recipe
You’re welcome! I’m so happy you enjoyed it, Terri!
Absolutely great, a warm hearty dinner for the whole family!
My family would totally agree! Thank you for sharing, Jacob.
This was Incredible! i am going to make it again for my son and daughter and their spouses and our grandkids. Wow!
Thank you! While I won’t do it all the time as I am trying to lose weight I think it is great for family get togethers or birthdays or holidays, thanks so much Natasha! Great job!
You’re very welcome, CB! It’s a great recipe, my family loves this too.
I made this today. I have my own recipe but I tried your recipe today which was very good. I followed it to the tee but with some minor changes. No mushrooms, I do not like. I normally add potato chunks and sliced celery but I did not have any. I did not have carrots, or heavy cream. I used milk instead and added celery seed. I had frozen peas and carrots mix and it worked out fine. I also made chicken gravy to put over the pie (only if family likes), Spanish rice for the side, and cut up lettuce which I like to eat with the rice for a crunchy taste. I also made your crust.
It was still delicious!
Hi Terry. I’m glad it worked out for you. Thank you for sharing your experiment. This is our favorite pie crust. We use it for savory and sweet pies.
We aren’t huge pea fans so I substituted with fresh broccoli and it was a big hit with everyone! I did 1 1/2 on all ingredients (1 1/4 on chicken) and was able to get two very delicious,fat pies out of it.
Thanks for sharing, I’m glad that the substitutions that worked well!
My daughter is on her way home from UM where she studies aerospace engineering…I tell her That it’s CPP night and I get “SLAY”. Your recipe is now a favorite among a future NASA engineer.
Hi Erin! That’s wonderful. I’m glad it’s become a favorite for her!
Love this recipe so delicious 😋 have prepared multiple times and never disappointed 💕
Hi Mari! I’m so glad to hear that.
Hello!
We LOVED this chicken pot pie recipe. It’s my new go to for chicken pot pie! So glad that I doubled the recipe and froze one of the pies. Do I need to thaw or can I cook from frozen? If yes, how long?
Hi Alicia! Thank you for the feedback. I’m glad you loved the recipe. See my notes above for instructions, “Common Questions- Can I freeze Chicken Pot Pie.”
This tastes amazing! I thought I didn’t care for chicken pot pie until I made this recipe for my husband! He doesn’t like peas or mushrooms so I substituted diced celery and red bell pepper (sautéed them along with the onion and carrots.) This dish will be on our dinner rotation indefinitely! I really appreciated the video tutorial- made it so much easier. Thanks Natasha!
That’s so great! It sounds like you have a new favorite, Shelleen!
I have made this several times and LOVE it. I am so happy that I found your amazing recipe! Newbies: Trust the addition of mushrooms, they really work! I also add chopped celery to the carrots & onions. Great for sharing
Hello Jennier, we’re happy that you have made and have always loved our Chicken Pot Pie Recipe! Thanks so much for sharing that with us.
Nice recipe, but need recipe for the crust too. It’s not added here.
Please can you give crush recipe too, thanks.
Yes, click on “homemade pie crust” in red font in the recipe card because it is a link and it will take you to the recipe. You can also use the search bar above to find it on my website.
This was delicious…making again next week. I followed the recipe almost exactly… omitted mushrooms (husband hates them but I love them) regrettably…but added an extra carrot and extra peas instead. I will also try freezing one
Natasha I have made many of your recipes and none have disappointed….You are very reliable and your videos are adorable…I tell my friends about your blog because I have 100% faith that I can trust getting a great dish from you. Keep it up 👍
Hello Gianna, thank you so much for sharing that inspiring message with us. We’re so glad that you love all the recipes that you tried from us!
Can I bake this in a cast iron skillet? Do I have to adjust temperature?
Hi Veronica! That should be fine. I haven’t tested it to give exact instructions. Bake time and temperature should be about the same but you’ll have to keep an eye on it. Let us know how it turns out.
It was amazing and delicious! I love this recipe. All of your recipes are great.
Thank you, Veronica! So glad you are enjoying my recipes!
Hi Natasha,
Can u use a pastry already made pls?
Thanx Jo🙂
Hello Jo, yes! That will work of course.
Made this last night. My daughter requested chicken pot pie as her celebration meal for the end of the school year. Oh my, the crust is AMAZING. I don’t always love a double-crusted pot pie this one was crisp and flaky and thin enough not to get soggy. Love this recipe. Only issue is I had more filling than space so will make some smaller pies for the freezer. So worth the effort — even using a rotisserie chicken
Thank you for the feedback, Mary! I’m so glad it was enjoyed.
Tried to make pot pie for the first time and came out wonderful!
Hi Alana! That’s great. So glad it turned out for you. Thank you for picking my recipe to try.
I really love this recipe!!! It’s so classic and was delicious. However, I made a few changes that I think helped it out. First, CELERY! Can’t have a chicken pot pie without a true mirepoix. Also, I used half of the amount of butter and made up the rest with olive oil and it really lightened up the whole pie. I also added a bit of fresh thyme for depth and used 2% milk which also helped the pie to not feel too rich and unhealthy. Just a few tips!!
Thank you so much for sharing that with me, Sarah!
This is fantastic. I did not have heavy cream so substituted 1/2 block cream cheese. Love this pie.
Hi Karen! Great idea, I’m glad it turned out well.
Love this recipe so much! I roast a chicken and make stock one day and make this the next. I usually do a lattice top. Quick question – I’m making this for a family member who will be recovering from surgery this week. Do you freeze it before or after baking?
Hi Tara, so glad that you love this recipe a lot! I recommend checking the make ahead tips that I provided in the recipe on how to best freeze this.
Hi Natasha! I really want to make this, and I’m poaching some chicken for it now.
Do you ever cook using convection? Or, should I turn off the convection setting and choose regular (non-convection bake)? Thanks .. I will rate it and let you know how it turns out once I learn about convection vs. non convection for this.
Hi Jane, unless stated in a recipe specifically, we always bake with the standard bake mode. I hope that helps.
Thanks for replying so promptly! As you suggested, I cooked this on regular, non-convection bake for 35 min. at 425 degrees. The pie came out great! The crust was flaky and crispy, even on the bottom. I used a tempered glass pan and got perfect results! I added 1 tsp of Worchestirshire sauce to the filling to up the umami. Next time I will add more, and perhaps slice up some of my canned, fire roasted, red peppers and toss them in. My husband and I both found the filling a touch bland (as opposed to those who say, “too much salt”). It’s a great dish for kids, though. My son and daughter both requested that I serve it again soon. This is a perfect dish for all occasions. Thank you, Natasha!
Thank you so much for sharing that with us, Jane! I’m so glad you enjoyed it!
I took Jane’s advice and added 1 tsp of worchestershire sauce and cut the salt back (I did use salted butter.) I even used canned chicken that I had on hand and WOWEE this recipe is a keeper. My toddler was shovelling it into his mouth!! 🙂
Great to hear that you enjoyed it! Thanks for sharing.
Hi Natasha,
Is the bottom crust supposed to be blind baked? My top crust was gorgeous and baked and the filling at proper temp, but the bottom crust was not cooked. Thanks for your great recipes!
Hi Lenore! No, I do not blind-baking the crust beforehand. I have not found it to be necessary since our homemade pie crust stays crisp on the bottom without needing the pre-bake. Was the oven rack too far from the heating element possibly? There are so many variables including oven temperature, the type of material your pie plate is made from, and how it distributes heat. Every oven bakes differently so you may need to experiment with it. I highly recommend using an internal oven thermometer if you do not already. Make sure the oven is fully preheated before you start baking. It may be helpful to bake the pie on a preheated pizza stone which will evenly distribute heat into the bottom of the pan, ensuring the bottom of the pie is fully cooked. I hope that helps troubleshoot for next time.
Great recipe, very good, have made twice now. Only change I would suggest to first timers is to start with 1 tsp salt not 2 tsp, then go from there. I had to remake the whole filling, almost doubling the recipe after already finishing it (ugh!) to make up for 2 tsp salt I added.
Thanks for the review and for sharing that with us.
This was Perfect! I did add parmesian cream mixture to the mix. Perfect for company. Butter dough is easy, wrap tight & freeze early. Add you favorite vegetables.
Thank you for sharing, Esther! I’m so glad you loved it.
I want to make this ahead of time to cook the same day but in the evening. Can I do that I just refrigerate until I need it?
Hi Lindsey, yes, you can make this recipe ahead. I recommend checking the make ahead tips that I provided in the recipe.
This is fantastic! I hate to be that person who says they didn’t follow the recipe exactly (omitted mushrooms, added turmeric, used store bought crust) but I’ve now (loosely) followed this recipe several times and it’s been one of our favourite meals lately!
Hi Lindsay! Thank you for sharing that with us. So glad you love the recipe.
I recommend less salt, a teaspoon should do it. The filling tasted great until I baked it in the readymade crust. The gravy seemed to have been absorbed by the crust. Any suggestions?
Thank you so much for sharing that with me, Marcia! It’s hard to say what caused that if a different crust was used. I recommend making the recipe as written the first time around.
So very good!! Personally, 2 tsp of salt was a little too much so next time I would probably do just one teaspoon or maybe a teaspoon and a half. I used a store bought crust because I was in a pinch and it worked out great! I also omitted the mushrooms just because I feel like that doesn’t belong in a pot pie but that’s just my preference! I will definitely make again!
Thank you for the feedback, Lindsay! I’m glad you enjoyed the recipe. 🙂
Omg! This was delicious! I made as directed. The crust is outstanding too.It made all of us say That is the best. Simple to make and butter in crust much better than Cisco crust. Cannot wait to surprise some other family members.thank you
That’s just awesome! Thank you for sharing your wonderful review, Nancy!
Best pot pie recipe! My family asks me to make it almost once a week
That’s amazing! I’m so glad it’s a hit.
10 out of 10. My husband and son and myself loved it! REALLY TASTY! Question…how long should the pie crust sit at room temperature after taking it out of fridge. I let it chill overnight in fridge and couldnt roll it out right away…it kept splitting when I rolled it out..even after sitting for 30 minutes….but i used my hands to put separated pieces back together. I used 7 TBSP of ice water. It still tasted and looked good but I wish I could have rolled it out easier like in your video.
Wow, awesome! Thanks for the perfect rating, we’re so glad that you loved our chicken pot pie recipe a lot! How long was it out of the fridge? You can try 30 minutes or more if needed.
I’ve made a lot of pot pies in my life, but this was amazing. I used your crust on top and a crust I had already made from the freezer. Also didn’t have mushrooms as this was a spur of the moment make so used 3 cups mixed frozen veggies and also 1/2 turkey and 1/2 chicken. Turned out amazing!
Hello Tracy, thank you for sharing. Great to hear that you loved this recipe even without mushrooms.
I made a chicken pot pie using your recipe and it was delicious.
I did use milk instead of heavy cream .
Thank you for the great recipes
So glad to hear that, Barb! Thank you for sharing.
I made this a few days ago and my husband said this is the best thing I have ever made!! Cant wait to try more of your recipes 🙂
Wow, thanks for the awesome compliment!
Absolutely superb! I did add a bit of New England’s favorite-Bell’s Seasoning for an extra oomph.
Sounds great, Genie! Thank you for sharing. I’m so glad you loved the recipe.
Hello, I have made several of your recipes and love them!! I was wondering if you can put the chicken pot pie together in the pie crust, refrigerate 24 hours then bake in the oven? I don’t want to reheat, but put it together today and bake tomorrow so it’s fresh for dinner. Thank you!!
Hi Amanda! Thank you, glad you are loving the recipes.
Assembling this and then refrigerating it for a day should be fine. You can also assemble and freeze it before baking. See the “common question” section for instructions. 🙂
Hi Natasha!! Too nervous to make homemade pie crust, so I’m using frozen from Trader Joes. Do I have to bake the pie crust before filling? Thanks!
Hi Patty! I have not made this with a pie crust that is still frozen. You can use pre-made frozen pie crust but let it thaw. If not, you may need to add some time to it while it’s baking. I hope you love the recipe.
Amazing Pot pie! This is the very first homemade chicken pot pie I ever had and there is no going back now. Made it in a 9” cast iron pan and the bottom crust barely made to the edge, just enough to pinch the two together. Still came out just right crunchy and delicious. Thank you so much
That’s wonderful, Vanessa! I’m so glad you loved it. Thank you for the feedback.
Love all of your recipes!!! Can I make this pot pie a day or 2 ahead of time and keep it in the frig? thank you
You can actually make it a couple of days ahead. Feel free to check the recipe again for some Make-Ahead Tips.
Made this last night. Absolutely delicious. I cooked chicken breasts in the crockpot and then shredded them. I used frozen pie crusts because I’m all about easy and honestly, homemade pie crust making intimidates me. I was worried the filling might be dry, but it wasn’t. I added a dash of cayenne pepper to the filling for just a little kick. This will most definitely be on our family’s “repeat list” of recipes.
I’m so happy you enjoyed that. Thank you for sharing that with us, Jennifer! I hope you try it with homemade pie crust some day – it’s a very rewarding process. You’re going to do great!
Commenting again (I think) to say again how much I love this recipe, so much so that today ill make two of them so I can freeze one for later. How do I do that? Do I freeze without baking it? Or do I bake, then freeze, then bake again when ready? Please help!
Hi Lena! So glad you enjoy it. Yes, you can freeze it for up to 2 months (uncooked). 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.
My boyfriend said this was the best thing he’d ever eaten :] Followed to a T
That’s just awesome! Thank you for sharing your wonderful review!
Made the homemade pie crusts, so good and flakey. I used 2 cans of mixed veggies (what I already had), and cooked the chicken in crockpot day before. Was absolutely delicious.
I’m glad you loved it, Pam! Thank you for sharing.
The pot pie recipe was delicious. I Loved the egg wash on the pie crust. It wassoooo good . Thank you!
So glad you like this recipe, Kathy!
I made this recipe tonight and it was delicious! I was a little hesitant at first because there were not many spices that you needed to add at all but I stuck to the recipe and it did not need a bunch of spices! It was just great the way it was.
Thank you for following the recipe exactly as it is. I’m glad you enjoyed it!
A very good recipe. I’m Just wondering where you got your calories? Because using you pie crust recipe I’m getting more than 600 per serving. makes it hard to track
Hi Sam, thank you for asking. I investigated this further and it seems our nutrition calculator is calculating just 1 pie disk rather than two. I changed the value to 2 for the nutrition label and I think the new count is a little more accurate.
Hi Natasha,
I have made this recipe many many times and it’s always a hit. My question is have you ever made this filling into a handheld using puff pastry? Any suggestions would be appreciated. Love love your recipes ❤️
Hi Tracey! I’m glad you love the recipe. I have not tested this in a hand-hand version. Some of my readers use puff pastry for the topping but I am not sure how they would turn out as hand-held pies with puff pastry. Let me know if you experiment with it. 🙂
Instead of making my own gravy, can I use a couple cans of chicken gravy?
Hi Diane! I have not tested that to advise, I think it could work. Let us know how it turns out if your experiment.
The only change I made to the recipe was to omit the mushrooms and add celery. My kids LOVED this recipe. It came out so well and was super easy.
Good to know that you liked it with the substitutions too! Thank you for sharing, Andrea.
I made this last week and it was fabulous.The only thing I changed was the mushrooms as my family are not fans. Instead of those I added potatoes. My family loved it.. will be making again. Thank you so much for the recipe.
That’s a good substitution and great to hear that your family enjoyed this too!
This recipe is amazing! I made this for dinner tonight. My only addition was a cup of smoked cheddar cheese. It was absolutely delicious! The pie crust is incredibly flaky. I almost felt guilty eating it. I will definitely remake this in the near future.
Thank you for sharing! I’m so glad you loved it!
Good morning, I just wanted to let you know I made this recipe and it turned out great!
I collect all of your recipes and have made several .
Keep up the great work and looking forward to the next ones
I am disabled veteran so mine usually don’t turn out as pretty as yours, but still enjoy trying.
Respectfully yours,
Dale Kessler
Hi Dale! That makes me happy. Thank you so much for sharing. I’m so glad you are loving the recipes. 🙂
I would have appreciated a note about how long to cook the chicken in a microwave before shredding. I try hard to avoid overcooking but of course I want the chicken to be properly cooked.
Hi Steve, I wouldn’t recommend cooking chicken in the microwave – it never comes out right. I would recommend using our Baked Chicken Breast recipe, or you can pan-fry or even air fry but I would avoid microwaving.
You could also use rotisserie chicken. I use it to help cut down on prep time, and it’s more flavorful and juicy too.
Thank you for this awesome recipe . I made it for PIE day today and it was a huge hit for the bigs and smalls! Your pie crust was so easy to work with !! Thank you so much
Great to hear that it was a huge hit! Thanks a lot for sharing that with us.