Home > Main Course > Chicken Pot Pie Recipe (VIDEO)

Chicken Pot Pie Recipe (VIDEO)

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

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

Chicken Pot Pie garnished with parsley

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

Chicken Pot Pie Video Tutorial:

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

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

What is a Pot Pie?

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

Sliced chicken pot pie with chicken and veggie center

Ingredients for Chicken Pot Pie:

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

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

The Best Crust for Chicken Pot Pie:

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

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

Savory pie crust top for chicken pot pie

How to Make Chicken Pot Pie:

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

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

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

Common Questions:

Can I substitute the chicken?

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

Can I use a store-bought crust?

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

Can I make this in a different dish?

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

Can I freeze chicken pot pie?

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

How to tell when a pie is done?

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

How to prevent pie from browning?

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

Pie shield over pie

What to serve with Chicken Pot Pie:

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

Chicken pot pie served on a plate with fork

More Chicken Dinner Recipes:

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

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Chicken Pot Pie Recipe

4.99 from 1323 votes
Author: Natasha Kravchuk
Chicken Pot Pie Recipe in Pie pan
This homemade Chicken Pot Pie is homey, cozy and will warm you up. It has a homemade flaky Pie Crust and is loaded with juicy chicken in gravy and vegetables. If you've never tried a homemade savory pot pie, this will impress everyone.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Ingredients 

Servings: 8 people
  • 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

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

Nutrition Per Serving

579kcal Calories38g Carbs26g Protein36g Fat15g Saturated Fat4g Polyunsaturated Fat14g Monounsaturated Fat0.3g Trans Fat112mg Cholesterol879mg Sodium511mg Potassium3g Fiber3g Sugar3384IU Vitamin A13mg Vitamin C57mg Calcium3mg Iron
Nutrition Facts
Chicken Pot Pie Recipe
Amount per Serving
Calories
579
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
14
g
Cholesterol
 
112
mg
37
%
Sodium
 
879
mg
38
%
Potassium
 
511
mg
15
%
Carbohydrates
 
38
g
13
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
26
g
52
%
Vitamin A
 
3384
IU
68
%
Vitamin C
 
13
mg
16
%
Calcium
 
57
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: chicken pot pie, pot pie, savory pie
Skill Level: Easy/Medium
Cost to Make: $12-$16
Calories: 579

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Natasha Kravchuk

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

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Mike in CT.
    December 13, 2023

    Outstanding! I followed the recipe exactly as written. Everyone said it was the best chicken pot pie they have ever had!

    Reply

    • NatashasKitchen.com
      December 13, 2023

      Hi Mike! That’s amazing! Thanks so much for the feedback!

      Reply

  • Patti Chubbuck
    December 12, 2023

    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!

    Reply

    • Natashas Kitchen
      December 12, 2023

      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

      Reply

  • Jessica
    December 11, 2023

    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!

    Reply

    • NatashasKitchen.com
      December 11, 2023

      Thank you so much, Jessica! I’m so glad you loved the recipe. It’s our favorite pie crust too!

      Reply

  • Carol Cuevas
    December 11, 2023

    THE BEST CHICKEN POT PIE EVER! It’s officially in the weekly rotation for winter.

    Reply

    • NatashasKitchen.com
      December 11, 2023

      So glad to hear that, Carol!

      Reply

  • Renee
    December 8, 2023

    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.

    Reply

    • NatashasKitchen.com
      December 8, 2023

      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.

      Reply

  • Diane Lilley
    December 5, 2023

    Hi Does the pie need to be baked before freezing? Or do you freeze it unbaked? Thanks

    Reply

    • NatashasKitchen.com
      December 5, 2023

      You can freeze it assembled prior to baking.

      Reply

  • Lisa
    December 5, 2023

    Hi Natasha-
    Can you freeze the pie filling until ready to make?

    Reply

    • NatashasKitchen.com
      December 5, 2023

      Hi Lisa! I haven’t frozen just the filling but the whole pie assembled freezes well.

      Reply

      • Diane Lilley
        December 5, 2023

        Should the pie be baked before freezing? Or can it be frozen unbaked?

        Reply

        • NatashasKitchen.com
          December 5, 2023

          It can be assembled and frozen raw.

          Reply

  • Gayle
    December 3, 2023

    Absolutely delicious and a huge hit! This recipe is easy to follow, perfect seasoning and very tasty.

    Reply

    • Natasha's Kitchen
      December 3, 2023

      Thank you for your great feedback, I’m so glad you loved it!

      Reply

  • Kara
    December 2, 2023

    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!

    Reply

    • NatashasKitchen.com
      December 2, 2023

      Hi Kara! Thank you so much for sharing that. I’m so glad you loved it.

      Reply

  • Kara
    December 1, 2023

    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?

    Reply

    • NatashasKitchen.com
      December 2, 2023

      Hi Kara! That would be fine. I hope you love the recipe!

      Reply

  • Donna Wiersma
    November 28, 2023

    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!

    Reply

    • NatashasKitchen.com
      November 28, 2023

      Hi Donna! Thank you for the feedback. I’m glad it was enjoyed.

      Reply

  • Penny
    November 25, 2023

    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.

    Reply

    • NatashasKitchen.com
      November 25, 2023

      I’m so glad you loved the recipe!

      Reply

  • Kay Robbins
    November 25, 2023

    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?

    Reply

    • NatashasKitchen.com
      November 25, 2023

      Hi Kay! You can use premade pie crust from the store.

      Reply

  • Penny
    November 23, 2023

    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?

    Reply

    • NatashasKitchen.com
      November 24, 2023

      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.

      Reply

  • Paulette Codipilly
    November 21, 2023

    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!

    Reply

    • NatashasKitchen.com
      November 21, 2023

      You’re very welcome! Thank you for sharing that with us!

      Reply

  • mitch
    November 20, 2023

    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.

    Reply

    • NatashasKitchen.com
      November 20, 2023

      Hi Mitch! You can prepare it, refrigerate and then bake it on the day of. It also reheats great.

      Reply

  • Kathrine Definw
    November 20, 2023

    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!

    Reply

    • NatashasKitchen.com
      November 20, 2023

      Thank you for sharing, Kathrine!

      Reply

  • Sandi Corrigan
    November 20, 2023

    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!

    Reply

    • NatashasKitchen.com
      November 20, 2023

      That’s wonderful to hear, Sandi! Thank you for the feedback.

      Reply

  • Jim
    November 19, 2023

    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!!

    Reply

    • Natasha's Kitchen
      November 19, 2023

      Wow, thanks for your awesome feedback. It means a lot to me!

      Reply

  • Kellie McClaren
    November 18, 2023

    Excellent recipe! I usually end up tweaking recipes but this is perfect as is- thanks!

    Reply

    • Natashas Kitchen
      November 18, 2023

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

      Reply

  • Chris Gold
    November 17, 2023

    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.

    Reply

    • Natashas Kitchen
      November 17, 2023

      I’m so glad you enjoyed it, Chris!

      Reply

  • Rachael
    November 17, 2023

    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!

    Reply

    • NatashasKitchen.com
      November 17, 2023

      That’s great, Rachael! I’m so glad it’s been a hit. Thank you for the feedback.

      Reply

  • Amanda
    November 15, 2023

    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.

    Reply

    • NatashasKitchen.com
      November 15, 2023

      Hi Amanda! I’m glad you still loved the recipe.

      Reply

  • Christina
    November 15, 2023

    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.

    Reply

    • NatashasKitchen.com
      November 15, 2023

      That’s wonderful, Christina! I’m so glad it was enjoyed.

      Reply

  • Michelle
    November 14, 2023

    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!

    Reply

    • NatashasKitchen.com
      November 14, 2023

      That sounds wonderful! Thank you for sharing that with us.

      Reply

  • Shila
    November 13, 2023

    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!

    Reply

    • Natashas Kitchen
      November 13, 2023

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

      Reply

  • Brittany Russell
    November 13, 2023

    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?

    Reply

    • NatashasKitchen.com
      November 13, 2023

      Hi Brittany! I’m glad you loved it! Yes- you can assemble it, refrigerate it, and bake it the next day.

      Reply

  • Angie
    November 12, 2023

    Natasha, this is CRAZY good. Thank you so much for the wonderful recipe, this one is going into my permanent recipe box.

    Reply

    • Natasha's Kitchen
      November 12, 2023

      Awesome! Great to hear that you enjoyed it, Angie.

      Reply

  • Sheila Heinen
    November 12, 2023

    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.

    Reply

    • Natasha's Kitchen
      November 12, 2023

      Aaaw, thank you for this awesome review, Sheila. Thanks so much for sharing. I’m glad that you loved it so much!

      Reply

  • Susan
    November 8, 2023

    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!

    Reply

    • NatashasKitchen.com
      November 9, 2023

      That’s wonderful, Susan! So glad it turned out for you.

      Reply

  • Marian
    November 8, 2023

    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?

    Reply

    • NatashasKitchen.com
      November 8, 2023

      Hi Marian! We usually don’t have that problem. Are you using my recipe for homemade crust?

      Reply

    • Chantal Thomson
      November 12, 2023

      We use a handful of rice crispy cereal at the bottom to absorb and the bottom part is not soggy.

      Reply

  • Marissa
    November 8, 2023

    Great recipe!
    Wondering if it can be made into smaller snack sizes? Would this change the cooking time etc?

    Reply

    • NatashasKitchen.com
      November 8, 2023

      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.

      Reply

  • RB
    November 7, 2023

    Delicious! Just wondering what purpose the flour serves and if it can be left out.

    Thanks

    Reply

    • NatashasKitchen.com
      November 7, 2023

      The butter and flour make the roux or base for the gravy sauce so I don’t recommend skipping it.

      Reply

  • Sarah
    November 6, 2023

    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!

    Reply

    • NatashasKitchen.com
      November 6, 2023

      That’s wonderful to hear, Sarah! I’m so glad it was enjoyed.

      Reply

  • Ashley W
    November 6, 2023

    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).

    Reply

    • Natashas Kitchen
      November 6, 2023

      Thank you for your wonderful review, Ashley!

      Reply

  • Jen
    November 5, 2023

    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.

    Reply

    • Natasha's Kitchen
      November 5, 2023

      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.

      Reply

  • Sarah W
    November 4, 2023

    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!

    Reply

    • Natashas Kitchen
      November 4, 2023

      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.

      Reply

  • Maxine
    November 4, 2023

    When freezing, do we cook it all the way first and then freeze or assemble and freeze?

    Reply

    • NatashasKitchen.com
      November 4, 2023

      Hi Maxine! It can be done both ways but if freezing, we prefer to leave it raw and then bake it fresh.

      Reply

      • Deb
        November 12, 2023

        To make into soup, should I just put more broth in? Thanks! I have made the pot pie several times and it is delicious

        Reply

  • Katie
    November 3, 2023

    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!

    Reply

    • NatashasKitchen.com
      November 3, 2023

      Hi Katie! I haven’t tested a substitute but many of my readers have omitted the mushrooms.

      Reply

  • Peggy Poindexter
    November 2, 2023

    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!

    Reply

    • NatashasKitchen.com
      November 2, 2023

      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.

      Reply

  • Cynthia
    October 30, 2023

    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!

    Reply

    • Natasha's Kitchen
      October 30, 2023

      Hello Cynthia, thank you for your excellent comments and feedback!

      Reply

  • Sophia
    October 30, 2023

    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.

    Reply

    • Natashas Kitchen
      October 30, 2023

      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.

      Reply

  • JoJo
    October 28, 2023

    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!

    Reply

    • NatashasKitchen.com
      October 28, 2023

      Hi JoJo! Thank you for sharing. I’m glad you loved it!

      Reply

  • Kathy CT
    October 27, 2023

    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.

    Reply

    • Natasha
      October 28, 2023

      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.

      Reply

  • Robyn
    October 25, 2023

    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!

    Reply

    • Natasha's Kitchen
      October 25, 2023

      That’s fine, I’m glad that you enjoyed it!

      Reply

  • Raluca
    October 25, 2023

    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.

    Reply

    • NatashasKitchen.com
      October 25, 2023

      I’m so glad you loved it, Raluca! It’s our favorite pie crust. We use it for our sweet and savory pies.

      Reply

  • Paige
    October 24, 2023

    Would it be possible to make this in the crockpot by throwing everything in together on low and then shredding the chicken once finished?

    Reply

    • NatashasKitchen.com
      October 24, 2023

      Hi Paige! I have not tested it in a crock pot. I think it could work. Let us know if you experiment.

      Reply

  • Lina Erickson
    October 22, 2023

    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.

    Reply

    • Natasha's Kitchen
      October 23, 2023

      So happy to hear that your family loves this recipe a lot! Thanks for this review and comments, Lina.

      Reply

  • Jo
    October 19, 2023

    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!

    Reply

  • Kathy
    October 18, 2023

    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!

    Reply

    • NatashasKitchen.com
      October 18, 2023

      You’re very welcome, Kathy! I’m glad it was a hit!

      Reply

  • Russ Boynton
    October 18, 2023

    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!

    Reply

    • Natashas Kitchen
      October 18, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Russ! I’m so glad it was a hit.

      Reply

  • Samantha
    October 18, 2023

    If I were to omit the mushrooms, do I have to adjust the rest of the recipe measurements? Thanks

    Reply

    • Natashas Kitchen
      October 18, 2023

      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”

      Reply

  • Sharon
    October 15, 2023

    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.

    Reply

    • Natasha's Kitchen
      October 15, 2023

      I’m glad to hear that, Sharon. Thanks a lot for this review and for sharing!

      Reply

  • VERONICA LAUREIGH
    October 15, 2023

    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

    Reply

    • Natasha's Kitchen
      October 15, 2023

      Thanks a lot for your review, Veronica. I’m so glad that you love our Chicken Pot Pie Recipe!

      Reply

    • TB
      December 9, 2023

      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?

      Reply

      • NatashasKitchen.com
        December 9, 2023

        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.

        Reply

  • Sue Grimm
    October 14, 2023

    I made this today for dinner and it was so delicious! I will be making this again!😋

    Reply

    • NatashasKitchen.com
      October 14, 2023

      I’m so glad to hear that!

      Reply

  • Mira
    October 13, 2023

    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!!

    Reply

    • NatashasKitchen.com
      October 14, 2023

      That’s wonderful!

      Reply

  • Carmen Mcgregor
    October 13, 2023

    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.

    Reply

    • Natashas Kitchen
      October 13, 2023

      Thank you so much Carmen!

      Reply

  • Kim W.
    October 12, 2023

    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.

    Reply

    • Natashas Kitchen
      October 13, 2023

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

      Reply

  • Jo Murray
    October 12, 2023

    My favorite all time recipe for chicken pot pie!!Perfect every time!!

    Reply

    • Natashas Kitchen
      October 12, 2023

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

      Reply

  • Silvana
    October 10, 2023

    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?

    Reply

    • NatashasKitchen.com
      October 10, 2023

      So glad you love it! You can find details for the Cookbook here.

      Reply

  • Mary
    October 10, 2023

    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?

    Reply

    • NatashasKitchen.com
      October 11, 2023

      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.

      Reply

  • Lisa
    October 10, 2023

    Looks great! Can I make this with phyllo dough instead of pie crust? Thank you

    Reply

    • Natashas Kitchen
      October 10, 2023

      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.

      Reply

  • Emily
    October 1, 2023

    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?

    Reply

    • Natasha's Kitchen
      October 2, 2023

      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!

      Reply

      • Emily
        October 3, 2023

        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.

        Reply

        • NatashasKitchen.com
          October 4, 2023

          Yes, this can be assembled, refrigerated and then then baked directly from the refrigerator.

          Reply

  • Lisa
    October 1, 2023

    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.

    Reply

    • Natasha's Kitchen
      October 1, 2023

      Aaaw, thank you Lisa for your kind words and good feedback. We appreciate it.

      Reply

    • Jeff
      October 4, 2023

      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.

      Reply

      • NatashasKitchen.com
        October 5, 2023

        The microwave works well. Or you can cover the pie with aluminum foil and bake for 25 to 30 minutes, or until heated through.

        Reply

  • Denise
    September 29, 2023

    I’m planning to make tomorrow for a group of 12. Can this recipe be made in individual ceramic bowls?

    Reply

    • Natashas Kitchen
      September 29, 2023

      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.

      Reply

  • Rosie Davitt
    September 27, 2023

    I made this exactly by recipe and it turned out great! We loved it! Thank you for sharing the recipe!

    Reply

    • NatashasKitchen.com
      September 27, 2023

      You’re very welcome, Rosie!

      Reply

  • Yuri Clingerman
    September 25, 2023

    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.

    Reply

    • Natasha's Kitchen
      September 25, 2023

      Agreed! Great to hear that you enjoyed it!

      Reply

  • Tim
    September 25, 2023

    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!

    Reply

    • NatashasKitchen.com
      September 25, 2023

      That’s wonderful! I’m glad you enjoyed the recipe.

      Reply

  • Cindy
    September 23, 2023

    Love this recipe! I wouldn’t change a thing. Making it again for my mother-in-law.

    Reply

    • NatashasKitchen.com
      September 23, 2023

      That’s great, Cindy!

      Reply

  • Brenda
    September 21, 2023

    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

    Reply

    • NatashasKitchen.com
      September 21, 2023

      You’re welcome, Brenda! So glad you enjoyed the recipe.

      Reply

  • Jessica
    September 20, 2023

    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!

    Reply

    • NatashasKitchen.com
      September 20, 2023

      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.

      Reply

  • Donna
    September 19, 2023

    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!!

    Reply

    • NatashasKitchen.com
      September 20, 2023

      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.

      Reply

  • Cereda
    September 18, 2023

    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

    Reply

  • Chef C
    September 17, 2023

    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.

    Reply

    • NatashasKitchen.com
      September 18, 2023

      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.

      Reply

  • Linda
    September 17, 2023

    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.

    Reply

    • Natasha's Kitchen
      September 18, 2023

      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!

      Reply

  • Donna
    September 9, 2023

    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.

    Reply

    • NatashasKitchen.com
      September 9, 2023

      Hi Donna! Yes, you can sure freeze it. See my note above under “common questions” for the instructions.

      Reply

  • Lyn from Australia
    September 5, 2023

    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!😉

    Reply

    • Natashas Kitchen
      September 5, 2023

      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.

      Reply

      • Lyn from Australia
        September 5, 2023

        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?

        Reply

        • NatashasKitchen.com
          September 5, 2023

          Hi Lyn! Yes, it still tastes great when made from frozen! I hope they all love the recipe.

          Reply

  • Dusty
    September 3, 2023

    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!

    Reply

    • Natasha's Kitchen
      September 4, 2023

      Sounds great! Good to know that you enjoyed it.

      Reply

  • Stacey H.
    August 27, 2023

    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!

    Reply

    • NatashasKitchen.com
      August 27, 2023

      So glad you loved it, Stacey! Thank you for sharing. You can tag me on Instagram or Facebook at #natashaskitchen

      Reply

      • Rocky
        August 28, 2023

        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.

        Reply

        • NatashasKitchen.com
          August 28, 2023

          Aw, thank you, Rocky! I appreciate the love and support.

          Reply

        • Natasha's Kitchen
          August 28, 2023

          Thank you so much for your kind words and good feedback, it means a lot!

          Reply

  • Louise Annucci
    August 20, 2023

    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!!

    Reply

    • NatashasKitchen.com
      August 20, 2023

      Hi Louise! I’m so glad you are loving the recipes. Thank you so much.

      Reply

  • Lori G
    August 19, 2023

    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.

    Reply

    • Natashas Kitchen
      August 19, 2023

      I’m so happy you enjoyed this recipe, Lori! Thank you for your wonderful comment!

      Reply

    • LisaMarie
      August 27, 2023

      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!

      Reply

  • Robert
    August 19, 2023

    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.

    Reply

    • Natashas Kitchen
      August 19, 2023

      Wow! That’s awesome, Robert! It sounds like you found a favorite!

      Reply

  • Karen
    August 11, 2023

    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!

    Reply

    • Natashas Kitchen
      August 11, 2023

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

      Reply

  • Rebecca King
    August 7, 2023

    Is it okay to use pizza dough? I could not find the pie crust while shopping and picked up pizza dough instead

    Reply

    • Natasha
      August 7, 2023

      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.

      Reply

    • Rebecca King
      August 7, 2023

      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 😁

      Reply

  • Lisa
    August 6, 2023

    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!!

    Reply

  • Charlotte E. Danielson
    August 6, 2023

    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!!!

    Reply

    • NatashasKitchen.com
      August 6, 2023

      I’m so glad to hear that! Thank you for the review!

      Reply

  • Linda
    August 6, 2023

    Can I use chicken cutlets, and if so, what method of cooking them is best?

    Reply

    • NatashasKitchen.com
      August 6, 2023

      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℉.

      Reply

  • Terri Jacobs
    August 4, 2023

    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

    Reply

    • Natashas Kitchen
      August 4, 2023

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

      Reply

  • Jacob miller
    July 25, 2023

    Absolutely great, a warm hearty dinner for the whole family!

    Reply

    • NatashasKitchen.com
      July 25, 2023

      My family would totally agree! Thank you for sharing, Jacob.

      Reply

  • CB
    July 21, 2023

    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!

    Reply

    • NatashasKitchen.com
      July 21, 2023

      You’re very welcome, CB! It’s a great recipe, my family loves this too.

      Reply

  • Terry D
    July 18, 2023

    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!

    Reply

    • NatashasKitchen.com
      July 18, 2023

      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.

      Reply

  • ERIN W
    July 16, 2023

    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.

    Reply

    • Natasha's Kitchen
      July 16, 2023

      Thanks for sharing, I’m glad that the substitutions that worked well!

      Reply

      • Erin W
        November 20, 2023

        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.

        Reply

        • NatashasKitchen.com
          November 20, 2023

          Hi Erin! That’s wonderful. I’m glad it’s become a favorite for her!

          Reply

  • Mari
    July 13, 2023

    Love this recipe so delicious 😋 have prepared multiple times and never disappointed 💕

    Reply

    • NatashasKitchen.com
      July 13, 2023

      Hi Mari! I’m so glad to hear that.

      Reply

  • Alicia M Belt
    July 11, 2023

    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?

    Reply

    • NatashasKitchen.com
      July 11, 2023

      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.”

      Reply

  • Shelleen Schrader
    July 5, 2023

    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!

    Reply

    • Natashas Kitchen
      July 5, 2023

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

      Reply

  • Jennifer
    June 18, 2023

    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

    Reply

    • Natasha's Kitchen
      June 18, 2023

      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.

      Reply

  • Maimuna Zannar
    June 17, 2023

    Nice recipe, but need recipe for the crust too. It’s not added here.
    Please can you give crush recipe too, thanks.

    Reply

    • NatashasKitchen.com
      June 17, 2023

      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.

      Reply

  • gianna carrabino
    June 14, 2023

    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 👍

    Reply

    • Natasha's Kitchen
      June 14, 2023

      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!

      Reply

  • Veronica
    June 9, 2023

    Can I bake this in a cast iron skillet? Do I have to adjust temperature?

    Reply

    • NatashasKitchen.com
      June 9, 2023

      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.

      Reply

      • Veronica
        June 9, 2023

        It was amazing and delicious! I love this recipe. All of your recipes are great.

        Reply

        • NatashasKitchen.com
          June 9, 2023

          Thank you, Veronica! So glad you are enjoying my recipes!

          Reply

  • Jo
    June 5, 2023

    Hi Natasha,
    Can u use a pastry already made pls?
    Thanx Jo🙂

    Reply

    • Natasha's Kitchen
      June 5, 2023

      Hello Jo, yes! That will work of course.

      Reply

  • Mary Wolfe
    June 1, 2023

    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

    Reply

    • NatashasKitchen.com
      June 1, 2023

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

      Reply

  • Alana Husted
    May 28, 2023

    Tried to make pot pie for the first time and came out wonderful!

    Reply

    • NatashasKitchen.com
      May 28, 2023

      Hi Alana! That’s great. So glad it turned out for you. Thank you for picking my recipe to try.

      Reply

  • Sarah
    May 24, 2023

    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!!

    Reply

    • Natashas Kitchen
      May 25, 2023

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

      Reply

  • Karen
    May 22, 2023

    This is fantastic. I did not have heavy cream so substituted 1/2 block cream cheese. Love this pie.

    Reply

    • NatashasKitchen.com
      May 22, 2023

      Hi Karen! Great idea, I’m glad it turned out well.

      Reply

  • Tara
    May 21, 2023

    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?

    Reply

    • Natasha's Kitchen
      May 21, 2023

      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.

      Reply

  • Jane Ormrod
    May 18, 2023

    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.

    Reply

    • Natashas Kitchen
      May 18, 2023

      Hi Jane, unless stated in a recipe specifically, we always bake with the standard bake mode. I hope that helps.

      Reply

    • Jane Ormrod
      May 19, 2023

      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!

      Reply

      • Natashas Kitchen
        May 20, 2023

        Thank you so much for sharing that with us, Jane! I’m so glad you enjoyed it!

        Reply

      • Mari
        August 30, 2023

        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!! 🙂

        Reply

        • Natasha's Kitchen
          August 31, 2023

          Great to hear that you enjoyed it! Thanks for sharing.

          Reply

  • Lenore Litwin
    May 15, 2023

    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!

    Reply

    • NatashasKitchen.com
      May 15, 2023

      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.

      Reply

  • Tammy
    May 11, 2023

    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.

    Reply

    • Natasha's Kitchen
      May 12, 2023

      Thanks for the review and for sharing that with us.

      Reply

  • Esther
    May 8, 2023

    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.

    Reply

    • NatashasKitchen.com
      May 8, 2023

      Thank you for sharing, Esther! I’m so glad you loved it.

      Reply

  • Lindsey C
    May 4, 2023

    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?

    Reply

    • Natasha's Kitchen
      May 4, 2023

      Hi Lindsey, yes, you can make this recipe ahead. I recommend checking the make ahead tips that I provided in the recipe.

      Reply

  • Lindsay L
    May 1, 2023

    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!

    Reply

    • NatashasKitchen.com
      May 2, 2023

      Hi Lindsay! Thank you for sharing that with us. So glad you love the recipe.

      Reply

  • Marcia
    May 1, 2023

    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?

    Reply

    • Natashas Kitchen
      May 1, 2023

      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.

      Reply

  • Lindsay B
    April 30, 2023

    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!

    Reply

    • NatashasKitchen.com
      April 30, 2023

      Thank you for the feedback, Lindsay! I’m glad you enjoyed the recipe. 🙂

      Reply

  • Nancy
    April 26, 2023

    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

    Reply

    • Natashas Kitchen
      April 26, 2023

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

      Reply

  • Dana
    April 26, 2023

    Best pot pie recipe! My family asks me to make it almost once a week

    Reply

    • NatashasKitchen.com
      April 26, 2023

      That’s amazing! I’m so glad it’s a hit.

      Reply

  • Jan Bancarz
    April 25, 2023

    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.

    Reply

    • Natasha's Kitchen
      April 25, 2023

      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.

      Reply

  • Tracy
    April 24, 2023

    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!

    Reply

    • Natasha's Kitchen
      April 24, 2023

      Hello Tracy, thank you for sharing. Great to hear that you loved this recipe even without mushrooms.

      Reply

  • Barb Howe
    April 24, 2023

    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

    Reply

    • NatashasKitchen.com
      April 24, 2023

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

      Reply

  • Stephanie
    April 23, 2023

    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 🙂

    Reply

    • Natasha's Kitchen
      April 23, 2023

      Wow, thanks for the awesome compliment!

      Reply

  • Genie
    April 20, 2023

    Absolutely superb! I did add a bit of New England’s favorite-Bell’s Seasoning for an extra oomph.

    Reply

    • NatashasKitchen.com
      April 20, 2023

      Sounds great, Genie! Thank you for sharing. I’m so glad you loved the recipe.

      Reply

  • Amanda
    April 10, 2023

    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!!

    Reply

    • NatashasKitchen.com
      April 10, 2023

      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. 🙂

      Reply

  • patty spencer
    April 6, 2023

    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!

    Reply

    • NatashasKitchen.com
      April 6, 2023

      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.

      Reply

  • Vanessa B
    April 5, 2023

    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

    Reply

    • NatashasKitchen.com
      April 5, 2023

      That’s wonderful, Vanessa! I’m so glad you loved it. Thank you for the feedback.

      Reply

  • patty spencer
    April 4, 2023

    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

    Reply

    • Natasha's Kitchen
      April 4, 2023

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

      Reply

  • Jennifer Bascom
    April 4, 2023

    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.

    Reply

    • Natashas Kitchen
      April 4, 2023

      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!

      Reply

  • Lena
    April 3, 2023

    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!

    Reply

    • NatashasKitchen.com
      April 3, 2023

      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.

      Reply

  • 525RK
    April 3, 2023

    My boyfriend said this was the best thing he’d ever eaten :] Followed to a T

    Reply

    • Natashas Kitchen
      April 3, 2023

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

      Reply

  • Pam
    March 30, 2023

    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.

    Reply

    • NatashasKitchen.com
      March 30, 2023

      I’m glad you loved it, Pam! Thank you for sharing.

      Reply

  • Kathy
    March 29, 2023

    The pot pie recipe was delicious. I Loved the egg wash on the pie crust. It wassoooo good . Thank you!

    Reply

    • Natasha's Kitchen
      March 30, 2023

      So glad you like this recipe, Kathy!

      Reply

  • Chris Scott
    March 27, 2023

    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.

    Reply

    • Natasha's Kitchen
      March 28, 2023

      Thank you for following the recipe exactly as it is. I’m glad you enjoyed it!

      Reply

  • Sam
    March 22, 2023

    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

    Reply

    • Natasha
      March 23, 2023

      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.

      Reply

  • Tracy Stasiw
    March 21, 2023

    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 ❤️

    Reply

    • NatashasKitchen.com
      March 21, 2023

      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. 🙂

      Reply

  • Diane
    March 21, 2023

    Instead of making my own gravy, can I use a couple cans of chicken gravy?

    Reply

    • NatashasKitchen.com
      March 21, 2023

      Hi Diane! I have not tested that to advise, I think it could work. Let us know how it turns out if your experiment.

      Reply

  • Andrea
    March 19, 2023

    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.

    Reply

    • Natasha's Kitchen
      March 19, 2023

      Good to know that you liked it with the substitutions too! Thank you for sharing, Andrea.

      Reply

  • Nancy
    March 19, 2023

    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.

    Reply

    • Natasha's Kitchen
      March 19, 2023

      That’s a good substitution and great to hear that your family enjoyed this too!

      Reply

  • Prianka
    March 16, 2023

    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.

    Reply

    • NatashasKitchen.com
      March 17, 2023

      Thank you for sharing! I’m so glad you loved it!

      Reply

  • Dale Kessler
    March 16, 2023

    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

    Reply

    • NatashasKitchen.com
      March 16, 2023

      Hi Dale! That makes me happy. Thank you so much for sharing. I’m so glad you are loving the recipes. 🙂

      Reply

  • Steve
    March 15, 2023

    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.

    Reply

    • Natasha
      March 16, 2023

      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.

      Reply

    • Rebecca Clutts
      March 28, 2023

      You could also use rotisserie chicken. I use it to help cut down on prep time, and it’s more flavorful and juicy too.

      Reply

  • Tammy
    March 15, 2023

    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

    Reply

    • Natasha's Kitchen
      March 15, 2023

      Great to hear that it was a huge hit! Thanks a lot for sharing that with us.

      Reply

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