Chicken Pot Pie Casserole (VIDEO)
This Chicken Pot Pie Casserole has all the cozy flavors of a classic chicken pot pie, topped with flaky biscuits instead of baked inside a pie crust. It’s hearty, wholesome, and perfect for warming up a hungry crowd!
We love the comforting flavors of Chicken Pot Pie so much that we even made a Chicken Pot Pie Soup, and now this Pot Pie Casserole. Watch the video below to see how easy it is to make.
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Easy Chicken Pot Pie Casserole Recipe
Jillian from our church shared the idea for this Chicken Pot Pie Casserole when we got to talking about Chicken Pot Pie. They have 5 young children and this casserole is how she makes enough of their family-favorite dish to feed her hungry crew.
I loved the idea and was excited to recreate it. This rustic chicken pot pie casserole recipe has all the cozy, comforting flavors of a classic chicken pot pie, but without the fuss of making a pie.
Instead, top your saucy chicken pot pie filling with soft and flaky Homemade Biscuits that bake up crisp and golden, just like a pie crust would. There’s no dough to chill or mold into a pie plate. Just a savory, crowd-pleasing casserole that comes together in one pan.
Chicken Pot Pie Casserole Video
Watch Natasha make the dreamiest, creamiest chicken pot pie casserole. Here’s why you’ll love this easy recipe:
- Super Simple – If you’re craving chicken pot pie in a hurry, this simple yet flavorful casserole is a dream. It’s easy as pie, minus the actual pie.
- No Canned Soup – The homemade chicken pot pie filling is rich and creamy, made with tender vegetables, chicken, and mushrooms, and no condensed soup is needed.
- Family-Friendly – This chicken pot pie casserole is perfect for feeding the family, and you’ll still have leftovers.
What Is Chicken Pot Pie?
Traditional chicken pot pies are made from a filling of creamy gravy with shredded or diced chicken and vegetables, baked inside a pie crust. This chicken pot pie casserole is a fun variation made from the same delicious filling, topped with buttery biscuits instead.
Ingredients
This chicken pot pie casserole recipe is packed with protein, plus some fresh herbs and veggies. Below is what you’ll need to make it, with the full recipe details available in the recipe card.
- Chicken – You’ll need cooked and shredded chicken. This casserole is a great way to use up leftover roast chicken, or you can pick up a rotisserie chicken from the store.
- Butter – I prefer to cook with unsalted butter whenever possible, to have more control over the saltiness of a recipe.
- Onions, Carrots, Mushrooms, and Garlic – Diced onion, carrot, and garlic create an aromatic flavor base for the sauce, while mushrooms add some earthy meatiness.
- Flour – Adding all-purpose flour to the melted butter and sautéd veggies forms what’s called a “roux”. This combination of flour and fat is used to thicken the gravy sauce.
- Chicken Stock and Heavy Cream – Like the butter, I prefer to use low-sodium chicken stock in the gravy, so that the casserole doesn’t come out too salty. Whole-fat heavy cream will yield the creamiest chicken pot pie filling.
- Frozen Peas and Parsley – You can add the peas straight from the freezer, so there’s no need to thaw them. Add a sprinkle of finely chopped fresh parsley for additional color and flavor.
- Biscuit Dough – One recipe of my homemade biscuit dough is enough to cover the top of the casserole.
Pro Tip: This recipe is a great way to use leftover chicken without it tasting like leftovers. Next time you Roast Two Chickens, make Baked Chicken Breast or have leftover Roast Turkey, you can use them to make a Pot Pie Casserole.
How to Make Chicken Pot Pie Casserole
Before you begin, get your oven preheating to 400ºF while you butter up a casserole dish. Here’s how to make this hearty oven-baked pot pie casserole:
Making the Chicken Pot Pie Filling
- Sauté the Veggies – In a dutch oven or heavy pot, sauté onions and carrots with melted butter. Next, stir in the mushrooms and garlic and cook until soft.
- Prepare the Gravy – Add flour, stirring while it cooks off and forms a roux. After a couple of minutes, stir in the chicken stock and heavy cream. Give the sauce a generous seasoning with salt and pepper while it comes to a simmer.
- Add Chicken – Finally, stir in shredded chicken, followed by frozen peas and parsley. Take the pot off the heat and keep the chicken filling covered while you prepare the biscuit dough.
Adding the Biscuit Topping
- Add Biscuits – Cut out 10 biscuits from your dough, and fill your prepped casserole dish with chicken pot pie filling. Arrange the biscuits in a single layer over top.
- Bake – Bake the casserole for about 25 minutes at 400ºF. The biscuits should be puffed up and golden when they come out of the oven.
- Serve – Dig into this casserole while it’s still warm. See below for easy serving suggestions.
Pro Tip: If you notice that your biscuits are browning too quickly, loosely cover or tent the casserole dish with foil while it continues baking. Remove the foil for the last few minutes to crisp up the biscuit tops.
Common Questions
Yes. You can use leftover turkey to make a turkey pot pie, or leftover baked ham for a ham pot pie.
Homemade biscuits should not get soggy. They are fluffy and perfect from top to bottom and also don’t get soggy on the reheat. To prevent a soggy biscuit, bake the casserole right away after adding the biscuits.
Yes, you can substitute store-bought biscuit dough. I do hope you give the homemade biscuits a try, though. The dough is quick and easy and comes together without any kneading or fancy equipment (although a pastry cutter makes the job even easier).
The easiest way is with a kitchen thermometer. The internal temperature of your chicken casserole should read 165ºF.
Easy Variation Ideas
Feel like mixing up the ingredients in your chicken pot pie casserole? Try these quick and easy substitutions and variation ideas:
- Pie Crust – In place of biscuits, top your casserole with a Lattice Pie Crust. Note that different pastry crusts may brown faster than others.
- Cheese – For a cheesy casserole, sprinkle shredded cheddar over the filling before adding the biscuits over top.
- Protein – As mentioned above, you can replace the shredded chicken in this recipe with shredded turkey, baked ham, or even ground sausage for another variation of pot pie.
- Veggies – Feel free to leave the mushrooms out or replace them with other vegetables, like diced green beans, sweet corn, or celery. You can also replace the frozen peas with frozen mixed vegetables instead.
- Vegetarian – If you wish to make this a vegetarian pot pie, you can omit the chicken and replace it with more vegetables or your choice of meat alternative.
Ways to Serve Chicken Pot Pie Casserole
Chicken pot pie casserole is a wonderfully comforting meal all on its own, or you can round out a cozy family dinner with easy side dishes:
- Salad – This creamy casserole goes great with a light side of Caesar Salad or Classic Wedge Salad.
- Veggies – Serve it with Roasted Brussels Sprouts or Roasted Broccoli.
Make-Ahead
Whether you’re looking to make this casserole in advance or store your leftovers, here are the easy storage and reheating instructions:
- To Refrigerate: Leftover chicken pot pie casserole will keep in the fridge for up to 3 days when stored airtight.
- To Reheat: Reheat the baked casserole in the oven or in the microwave, either whole or in portions. I prefer the oven method as it helps to crisp up the biscuits again.
If your family loves wholesome comfort food as much as we do, we just know you’ll gobble up this easy pot pie casserole, too!
More Easy Chicken Dinners
Crazy about this creamy chicken pot pie casserole? Check out these other cozy chicken dinner ideas:
- Chicken Noodle Soup
- Creamy Tuscan Chicken
- Creamy Chicken Casserole
- Cajun Chicken Pasta
- Chicken Tetrazzini
- Creamy Chicken and Rice
Chicken Pot Pie Casserole
Ingredients
- 4 cups cooked chicken, shredded*
- 6 Tbsp unsalted butter, plus 1/2 Tbsp more to brush biscuits
- 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 1/2 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
- 10 homemade biscuits,
Instructions
- Preheat oven to 400 ̊F. Butter a 9×12 casserole dish.
- 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 3-5 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 turn remove from heat and cover to keep warm while you make the biscuit dough and cut out 10 biscuits (I usually get 8 biscuits and pull together the scraps to make an extra 2 biscuits for a total of 10).
- Spread the chicken mixture into the prepared casserole dish. Top with biscuits in a single layer and bake uncovered at 400 ̊F for 25-28 minutes or until biscuits are puffed and golden. Remove from the oven and brush the biscuits with 1/2 Tbsp melted butter and serve.
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. 
This is fantastic!
Please, please, Natacha, could you include more vegetarian variations in your recipes? Adding double veggies is genius and sounds delicious!
Thank you so much for that suggestion, Madeline!
I made this tonight!!! My family loves your recipes, I usually substitute regular flour for gluten free flour, and lactose free ( pretty much) and the recipes still come out great! I made carrot cake cupcakes, Mac and cheese. Fabulous! 😌💜
Lovely to hear that! Thanks so much for sharing that with us.
Made this today with Wild Turkey harvested this spring. Used Pillsbury Grands biscuits in place of the homemade ones. It came out excellent!
Great to hear that it turned out great! Thanks so much for sharing that with us.
I really love your recipes but this was a total disaster for me. Everything was fine but after it was done I realized that the biscuits were completely raw on the bottom. The tops were perfect and the filling was done but I couldn’t eat anything because the raw biscuits were blended into the filling. Threw everything out. If I make it again I will use pie dough for the topping or cook the biscuits first and add them to the finished dish.
HI Jealith, the biscuits will have some moisture on the bottom from the casserole and that’s normal, but it’s very unlikely they would be raw with the cook time and temperature that was recommended in the recipe. Also, make sure your oven is fully preheated before baking the casserole.
This recipe is fantastic! My 18 year old step son and his friend devoured it! I made it in my cast iron skillet and it turned out perfect.
It’s definitely going in my recipe book!
That’s great, LaRhesa! So glad it was a hit!
Just made it for a dinner tonight and it’s so delicious. Love it ❤️
That’s wonderful, Nadiia!
Just took this cassarole out of the oven! It looks and smells heavenly! Thank you, Natasha, for another wonderful recipes! I always go to your kitchen for a recipe! Thanks again!
It’s y pleasure, Judi. Happy to know that you love our Chicken Pot Pie Casserole a lot!
Love your recipes and your demonstrations..
I make one very much like this one but I add a little thyme and some grated Jack cheese to the mixture and it tastes wonderful. I roll my biscuit dough into a rectangle and then spread cream cheese, finely chopped green onions and parsley over it , roll it jelly roll style and cut it to make pinwheels and place them on top of the filling and bake until biscuits are done .. just a variation I like..
That sounds amazing! Thank you for sharing.
Hi Natasha!
I’m making this for the second time tonight!! Cause the first time it was toooo gooood! tHANK YOU FOR THIS!!! The day after it was still soo so good and i heated it up in the microwave and the biscuits were still crisp and nice.!
That’s wonderful! So glad you loved the recipe, thank you for sharing.
i made it!! Came out delicious 😋 Thank you so much!! USA stands with UKRAINE♥️ 🇺🇦 🇺🇸 ♥️
So glad you loved the recipe, Christine! 🙂
Simply scrumptious! My husband and I loved it completely and utterly. I wanted to make it ahead for guests. Can I prepare everything up until oven cooking, place in fridge and next day cook it in the oven?Please advise, Natasha, and thank you for such a wonderful tasty meal!
Hi Beth! That should be fine. It also reheats great and freezes well (before baking) if you wanted to bake it from a frozen state. I’m glad you loved the recipe. Thank you.
What are the instructions to bake it after freezing it? I would like to make this, freeze it before baking, and give it to my sister-in-law who is expecting her second child very soon for after the baby arrives
Hi Krista! See the section above under “common questions” for instructions on this.
Oh, boy. I must be blind. I scrolled back up there today and still couldn’t find it. Maybe I’ll try on my computer, since I’m having so many pop-ups on my phone. If I still haven’t found it, could you copy and paste it and email it to me? I’m planning to make it today and freeze for my sister- in-law.
At the top of the recipe blog, you can click on “jump to recipe” for a shortcut but here you go, I copied and pasted the instructions from step 6 for you: Spread the chicken mixture into the prepared casserole dish. Top with biscuits in a single layer and bake uncovered at 400 ̊F for 25-28 minutes or until biscuits are puffed and golden. Remove from the oven and brush the biscuits with 1/2 Tbsp melted butter and serve.
So do I just tell her to back it until the casserole reaches temp? Do you know how long that approximately takes so she knows when to put it in the oven from a frozen state? Is it uncovered or covered?
You can follow the same baking instructions as mentioned in step number 6. She may need to add 5-10 more minutes if she is baking it from a frozen state. The easiest way to tell when it’s done is with a kitchen thermometer. The internal temperature of your chicken casserole should read 165ºF.
this is the only way to make chicken pot pie”this is the way i grew up living on this stuff !!
I’m so happy you enjoyed that. Thank you for sharing that with us, George!
Amazing recipe! Super tasty! It has now be added the list of favorite recipes.
That’s wonderful, Gaby! I’m so glad you found another favorite!
Made this tonight. It was SO GOOD! Biscuits were fluffy and the chicken pot pie filling was delicious!
That’s wonderful, Ginny! So glad you loved it.
I LOVE this recipe! Definitely going to be a staple in our home. I was wondering if this can be frozen?
Great to hear that, Stacy. I was only able to refrigerate it for 3 days, I have not tested it but you may see my freezing instructions for my chicken pot pie recipe HERE.
Hi, I made the Pot Pie Casserole with biscuits, my family loved it. Easy to make and delish. Thanks so much. Did not make home made biscuits. Next time. Promise.
Suzanne
I’m so happy you enjoyed that. Thank you for sharing that with us, Suzanne!
I just made this for dinner tonight, it was so good 😊.
Also not difficult recipe.
Thank you for the feedback, Kathleen!
I’m making this for first time, for friends! I know gutsy since I’m not an experienced cook. Would it make sense to add celery and potatoes and if so, how and when should I incorporate into the recipe? Thank you.
Hi Jamie! That should work. You’ll have to experiment with it. Some of my readers add potatoes to the chicken pot pie recipe that I have.
You can sauté the celery with the onions and carrots and I would cut the potatoes smaller so they will cook through.
This is AMAZING and really Good Recipe. First time making biscuits, I was scared. But it turned out really good, very tasty, also very healthy without any junky preservative you bought at store. and It’s a Husband approved meal 🙂 Thank you Natasha, You really inspire me to cook delicious and healthy meals! I can’t wait for your Cookbook.
I’m so glad to hear that, Janine! Thank you for your love and support. It’s much appreciated.
I made this last night and it was delicious! I’m looking forward to leftovers tonight. This will be in our rotation of family favorites from now on. Thank you!
You’re welcome, Candy. Good to hear that you loved this recipe!
I am admittedly not a very good cook but I tried this tonight for the first time using store bought biscuits. It looked beautiful and tasted great but it seemed a bit too liquid and not like a pot pie. I followed the recipe exactly. What do you think went wrong?
Hi Susan, I wonder if the store-bought biscuits don’t absorb some of the juices as the homemade ones do? Also, the mixture should be fairly thick before you add it to the casserole pan.
My 9y old son asks for this weekly. Absolutely delicious! Thanks or a great recipe that works well when made dairy and gluten free!
Hi Brenda! You’re very welcome. I’m glad it was a hit.
I made this recipe tonight. This sure is a keeper. I substituted 1% milk for the heavy cream and it turned out great. Thank you so much for this delicious recipe!
Glad to know that it was successful! Thanks for sharing that, Cheryl.
Natasha, 6/5 stars for this recipe! I made it (mostly) as directed with just some minor changes. I used a bag of frozen pea/carrot mix and threw in some corn instead of mushrooms since I forgot to pick up some fresh from the grocery. Otherwise, I made as directed and it was THE BOMB. Even my hubby who isn’t a chicken pot pie lover like me said it was delicious. Thank you so much, this is definitely a keeper!
I’m so happy you enjoyed that. Thank you for sharing that with us, Joni!
It will be difficult to describe in words how delicious this recipe tasted. This dish will be a staple as long as I am able to cook. And I will beg my caretakers to make it for me. The filling is quite easy to make. However, I had never worked with dough and was apprehensive about making my own biscuits, but I need to limit my sodium intake, so attempted them myself. It was not difficult, although I needed a bit more liquid than called for by the recipe. Everything turned out great. Thank you so much!
Hi Christopher! You’re very welcome. Thank you for the wonderful feedback. I’m glad you loved the recipe.
I made this tonight & it was an amazing! I followed the directions exactly & wouldn’t change a thing! My super picky eater even had 2 servings! Thank you!
Hi Kristi! That’s wonderful. I’m glad it was a hit. 🙂
Love your recipes, unfortunately I don’t have a colour printer and all areas shown in RED come out blank. Could not find a ‘print all black’ command so I end up trying to scribble in all the missing ingredients which ends up with a messy print out. Any suggestions – no I can’t afford a new printer!
Hi Wendy, I would recommend ensuring your printer settings are set to black and white.
Thanks for another great recipe Natasha! I was nervous to make this because I’ve never been a great baker or had any luck making any kind of bread. I followed your video and the dish turned out great and I was so proud to make biscuits from scratch!! My husband and I are fighting over who gets the leftovers! This was delicious!
That’s so great! It sounds like you have a new favorite, Mary Ann!
Natasha, thank you so much for sharing this recipe; it is so delicious! I could not believe how light, fluffy and delicious the Homemade Biscuits were! This recipe is a keeper.
Thank you, Diana for your good comments and feedback!
Hi Natasha, you did it again, another delicious recipe, it was amazing, my picky 8 yr old granddaughter loved it. I love how your recipes are pretty simple to make and yummy, we love everything so far that I have made because of you. Thankyou!! ❤
Hi Mary! I’m so glad to hear that. Thank you for the wonderful feedback.
This is Amazing!!! I left the mushrooms out but did everything else exactly as you said. Can’t wait to have it again
That’s so great, Maria! I’m so happy you loved it!
This was good! I would suggest baking the biscuits separately though because mine did not cook all the way after the 25 mins was up. I also would be mindful that she calls for fine sea salt and not kosher salt. I added 2tsps of kosher salt thinking it would be the same but wow it made the gravy very salty. I was able to tone it down with some additional heavy cream, but just wanted to call it out so other people don’t make the same mistake!
HI Kali, they should bake through at 25 minutes. Did you make sure your oven was fully preheated before baking?
OMG… this was a major hit for my family! I used refrigerated Pillsbury rolls, baked on the bottom rack of the oven and towards the end, still had to vent the dish b/c the tops were leaning towards a darker color then I like. After adding to the casserole, I read that I could add cheese! So I just mixed it in (only had shredded Mexican) after I poured it into the dish. I also didn’t use mushrooms (my daughter is allergic), so maybe that is why it took a while longer for broth mixture to thicken up. But all good. Already looking forward to making this on our next cold night! And I’ll try your recipe for biscuits too! Thank you! PS, I don’t have any problem using your website w/ads popping up. I use a mac book pro and I use Chrome… not sure if that is why I don’t have any pop ups. Sure ads on the side and b/w paragraphs, but that’s expected since you don’t charge $ for your recipes. Keep up the amazing work! Happy to support you by buying thru your site.
Thank you so much for sharing that with me, Margaret! I’m happy this was a hit for your family! Thank you for supporting my blog! I hope you try more recipes soon!
Wow! Tonight I made this for dinner. Best Chicken Pot Pie Ever! My son said, “This was the best chicken pot pie ever. ” This recipe is a Winner! Winner! Winner! Thanks Natasha!
Hi Steven! That’s so great to hear. I’m glad it was a hit! Thank you for the feedback.
This dish is sooo good, especially the biscuits. It is my husband’s new favorite. Once again Natasha’s recipes are so easy and delicious.
Hi Andrea! I’m so glad to hear that! Thank you for sharing.
Was very tasty but found there was not enough gravy after it came from the oven
Thank you so much for sharing that with me, Jeannie! Was is possibly baked for a longer time, or was anything substituted in the recipe?
You may have thickened it too much while simmering. You have to remember that the baking will remove additional mositure.
I just made this for dinner tonight. I tried to follow it exactly as the recipe shows but mine was very dry. I think I should have doubled the liquids.
Did this happen to anyone else?
Hi Linda, I think I know what might be happening – people who have tried this recipe in a larger 9×13 casserole dish where the filling is more spread out, have mentioned the filling seems a little dry. I update the recipe with an extra 1/2 cup of chicken stock which should make it safer for that situation. Thank you so much for sharing your feedback! I’m always working on making my recipes better and more fail-proof.
Thanks for sharing this recipe. I was pressed for time so bought the biscuits and they worked out well. Not soggy at all. Will make this again.
Great to hear, Reenie! Thank you for sharing.
love this variation of chicken pot pie – better than pot pie! And, my mom can’t have any salt so i substituted Mrs. Dash original and it was terrific.
Hi Ellen! Thank you for the review. I’m glad you loved it!
I found this recipe quite bland to be honest. So I add a little cream cheese, Thyme and dill. Tasted much better!
Hi Pamela, did you possibly change anything in the ingredient list? I think those sound like good add-ins, but it should have plenty of flavor as written. It’s based on our popular Chicken Pot Pie Recipe.
I love this for my family. We have it whenever we have left over chicken or we buy a rotisserie chicken. For an added kick we put in a little curry powder for a great change.
That is the best when the family love what we parents make. That’s so great!
This is seriously what my last breakfast on earth would be, or the first when I got out of jail (I’m not in jail, but….If I were) I’d request my personal chef make me this (I’m not rich enough for a personal chef but if i was…) Oh YEAH come to mama Chicken Pot Pie Casserole!
Haha, that is hilarious! Thank you for sharing, Svetlana!
opps! Just read the details above! I usually just go to the recipe and watch the video! Sorry! It’s in the oven now! I added some shredded cheese too! 🙂
I hope you love it, Margaret!
This was so good! I followed the recipe exactly until the biscuits, I had a box of the Red Lobster biscuits sitting in my pantry so I used those instead. Turned out perfect and my family enjoyed this very much. Will make again!
That’s a great idea, Rachael! I bet that was flavorful! Thank you so much for sharing that with me.
Made this tonight using store bought Pilsbury biscuits. They do not come out soggy at all. I had to put the foil on around 7 minutes as they were browning fast per Natashas notes. This was a hit in our house! Next time I will make the biscuits homemade! Thanks Natasha for another great recipe. 😋🥰
I’m so happy you enjoyed that, Karyn. It sounds like it was a hit!
This was positively delicious! I’ll be definitely making this again. Winner, winner, chicken dinner!
I’m so glad to hear that, Gerri! Thank you for your great feedback!
I want to make this tonight… Can I use Pillsbury biscuits? (I’m being lazy) Thanks!
Hi Margaret! That would be fine. Hope you love the recipe!
This casserole was a huge hit with my family! It’s so creamy and delicious! I can’t wait to make it again!
Hi Anna! That’s wonderful. Thank you for the feedback.
This dish is always delicious, this is a true winner. Love all your recipes. Joyce from NJ.
Thank you, Joyce! I’m so glad to hear that!
I saw Sharky on your hand at around the 4:17 mark after you made your last two biscuits.
This was super easy to make and tasted amazing. Even my picky kids loved it.
That’s wonderful, Abby! Thanks for the feedback.
I literally just took this out of the oven and ate it for lunch. Absolutely delicious! My new favorite recipe.
That’s wonderful, Kylie! I’m glad you found a new favorite.
I made this Chicken Pot Pie Last night and almost eat the biscuit off it, before serving the main dish,, This was fabulous everyone loved it.. thank you my darling young lady…I know some days are rough for you, but you are much stronger than your ever know
Thank you, Laura! I’m so glad you love the recipe. 🙂
could you make these into individual chicken pot pies
I like to make them znd freeze then bring out for lunch etc,
Hi Louise! I have not tested it by see the freezing instructions for my chicken pot pie recipe HERE.