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Effective URL: https://natashaskitchen.com/chicken-pot-pie-recipe/
Submission: On January 19 via api from ES — Scanned from ES
Effective URL: https://natashaskitchen.com/chicken-pot-pie-recipe/
Submission: On January 19 via api from ES — Scanned from ES
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Home > Main Course > Chicken Pot Pie Recipe (VIDEO)
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October 23, 2020
CHICKEN POT PIE RECIPE (VIDEO)
* 4.99 from 1453 votes
* 1,810 comments
* * #Main Course
* #Thanksgiving
* #Chicken and Poultry
Save
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.
This post may contain affiliate links. Read my disclosure policy.
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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.
INGREDIENTS FOR CHICKEN POT PIE:
A chicken pot pie is a meal in itself – loaded with vegetables and protein. The
high quality ingredients and generous filling really differentiates this from
the ones you’ll find in the freezer section. Once you try homemade, there’s no
going back. This also requires simple ingredients:
* Double Pie Crust – You’ll need two pie disks for the top and bottom.
* Chicken – Use shredded cooked chicken from a rotisserie chicken or cook your
own chicken breasts.
* Butter & Flour – These make the roux or base for the gravy sauce
* Onion, Carrots, Mushrooms, & Peas – this is loaded with vegetables
* Garlic and Parsley – These aromatics and simple salt and pepper balance this
savory pie.
* Chicken Stock & Cream – form the creamy gravy sauce
THE BEST CRUST FOR CHICKEN POT PIE:
In a pinch, this recipe will work with a store-bought double pie crust, but we
highly recommend using a homemade all-butter Pie Crust. It is 5 ingredients
(including water and salt) and takes just minutes to make. You can also make it
a couple of days ahead.
Our homemade crust rolls out easily and it never gets soggy when baked. The
bottom stays crisp without needing to pre-bake. We use this same pie crust for
savory and sweet pies like Apple Pie, our juicy Cherry Pie and Blueberry Pie.
HOW TO MAKE CHICKEN POT PIE:
A homemade Chicken Pot Pie is easier and takes less time than you think! We use
a deep 9″ pie dish for this recipe.
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.
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.
WHAT TO SERVE WITH CHICKEN POT PIE:
Because pot pies are so hearty and full of protein, we love to serve this as a
main course paired with Mashed Potatoes, soft Dinner Rolls and simple vegetable
sides:
* Caesar Salad – so fresh, simple and made from scratch
* Roasted Brussels Sprouts – with crispy bacon
* Baked Asparagus – our go-to asparagus recipe
* Beet Salad – with the best dressing
MORE CHICKEN DINNER RECIPES:
If you love this Chicken Pot Pie, then you won’t want to miss these
family-favorite chicken recipes.
* Spatchcock Chicken – a genius way to cook a whole chicken
* Chicken and Rice – quick and easy in an instant pot
* Chicken Parmesan – crispy, cheesy and so saucy
* Chicken Marsala – classic restaurant re-make
* Chicken Stir Fry – with a simple, tasty sauce
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CHICKEN POT PIE RECIPE
4.99 from 1453 votes
Author: Natasha Kravchuk
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.
SaveSaved Pin Review Print
Prep Time: 20 minutes mins
Cook Time: 50 minutes mins
Total Time: 1 hour hr 10 minutes mins
INGREDIENTS
US CUSTOMARYMETRIC
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
Cook ModePrevent your screen from going dark
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
* Full Nutrition Label
* Nutrition Disclosure
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.
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Read comments/reviewsAdd comment/review
* Tina
January 18, 2024
Lady,
That recipe is stupid good! I skipped the mushrooms and added a bit more
onion. So delicious!
Tina
Reply
* Natasha's Kitchen
January 18, 2024
Hi Tina, I’m glad that you loved our Chicken Pot Pie! Thank you for
sharing.
Reply
* Kevin Lowry
January 16, 2024
We loved it. I used 12 ounces of mixed veggies instead of carrots and peas
and replaced a 1/2 cup of chicken stock with a can of condensed cream of
mushroom soup. It was creamy, smooth, and amazing. I fed five people and
there were no leftovers.
Reply
* NatashasKitchen.com
January 16, 2024
Sounds great, Kevin!
Reply
* Jennifer
January 16, 2024
Don’t care how great your recipes are. They are so frustrating to try to read
because of the dozens of pop-ups that cover the recipes when you’re trying to
make them. So very frustrating! I’m going back to my cookbooks. I suggest you
try to making something using one of your recipes and see how impossible they
are to follow.
Reply
* Natashas Kitchen
January 16, 2024
Thank you for sharing your concerns and feedback. The only way we can
continue providing free recipes is by having ads on our site, so we are not
able to remove those at this time. We find that most people would rather
see the ads than pay to see the recipes. But we will definitely take note
of your feedback and use it to improve our website.
I appreciate your feedback, and I hope you love every recipe you try.
Reply
* Genée
January 17, 2024
I agree, it can be very frustrating, but I also understand the need for
revenue to keep her page going. I print off the recipe to avoid seeing ads
or, if a printer isn’t available, I copy the recipe into a note, email or
word document. Whatever text app you have and then leave that open to view
while cooking. Hope that helps! 🙂
Reply
* Lisa K
January 14, 2024
Yum! I didnt have any pre cooked chicken so I sauteed a couple of chicken
breasts cubed then seasoned with Riega seasoning salt, and it was really
great! Thanks 🙂
Reply
* NatashasKitchen.com
January 14, 2024
Hi Lisa! You’re welcome. Thanks for trying my recipe.
Reply
* Barbara Butler
January 14, 2024
I have now made this at least 5 times since November (for sick friends, my in
laws, and my own family) and I can’t get enough of it. The frozen peas are
clutch!
Reply
* NatashasKitchen.com
January 14, 2024
That’s wonderful, Barbara! Thank you for sharing.
Reply
* LMSCSM
January 12, 2024
I am known as a great cook.Usually, I add my own ‘twists’ to recipes. Today,
I held strong and followed Natasha’s recipe to the letter. TO THE LETTER. I
wanted to add sherry. I didn’t. I wanted to add thyme, I didn’t. My husband
and I are glad I didn’t because this recipe is wonderful. I used her pie
crust recipe too. Now I will do so for any and every pie for the remainder of
my life.
Reply
* NatashasKitchen.com
January 13, 2024
Thank you so much for the wonderful, feedback! I’m so glad you tried and
loved this recipe.
Reply
* Krissi
January 12, 2024
27 years of marriage and he rates this as one of the best!
I am allergic to mushrooms, so just more peas and carrots. So good!
Reply
* NatashasKitchen.com
January 13, 2024
That’s amazing, Krissi! I’m so glad it was a hit.
Reply
* Olive
January 12, 2024
I have not made this pie yet, and I am wondering…
We don’t like mushrooms, but we do like potatoes. Could we substitute
potatoes for the mushrooms? If so , would they get sauted with carrots and
onions?
Reply
* Natashas Kitchen
January 12, 2024
Hi Olive, I haven’t tried that substitution myself, but I recommend
skimming or searching through the recipe comments, a couple readers
mentioned they used small diced potatoes in the recipe. You can also omit
the mushrooms or sub them with celery as a few readers have tried.
Reply
* Rebecca Sadlon
January 9, 2024
This was a great recipe! I love the addition of the mushroom versus others I
have tried. And I did add a little bit of potatoes. Made it really comforting
to eat on a cold snowy night. For anyone who struggles to get the bottom pie
crust to bake like I always do. I followed this recipe and while the oven
preheated I put my lodge cast iron pizza pan in to preheat as well. I baked
my pie plate on the preheated pan. I did have to bake a little longer. Closer
to 45 minutes. And when I took it out I let it rest on the stove top still on
the cast iron pan. The bottom was perfect as was the rest of the crust.
Reply
* NatashasKitchen.com
January 9, 2024
Thank you for the tip, Rebecca! I’m so glad you enjoyed this recipe.
Reply
* Huong
January 9, 2024
I have made this recipe twice already for my husband. He loves pot pies and I
always thought they were really hard to make. He claims this is the best pot
pie he’s ever tasted! He’s my professional taste tester for all of my
recipes. It is involved but definitely worth it. I subbed celery for peas and
added mushrooms. Thank you Natasha for giving me the confidence to make a pot
pie and sharing this great recipe! It’s on my rotational list (as a quite a
few of your recipes are!)
Reply
* Natashas Kitchen
January 9, 2024
That’s just awesome! Thank you for sharing your wonderful review, Huong!
Reply
* Claudine
January 7, 2024
Hello Natashas I was wondering how high the dish is, because 9 inches yes but
for the preparation to enter, approximately what height? THANKS
Reply
* NatashasKitchen.com
January 8, 2024
Hi Claudine! I linked the pie dish in the recipe blog above (red font).
It’s a deep pie dish. You can view the product dimensions through the link,
they are 9″D x 9″W x 2.56″H.
I hope that helps.
Reply
* Krys
January 6, 2024
By far the best recipe. Especially the pie crust. I’ve made this recipe
countless of times. But tonight my husband wanted me to try it with
beef(steak) of course I didn’t take into account that the raw steak would
leak so much liquid, but still NO soggy bottom. The crust was perfect.
Reply
* Gigi67
January 4, 2024
Made this tonight! My husband loved it but I found it too salty. I should
have followed my gut and started with 1 tsp of salt. Oh well…noted for the
next time I make it.
Reply
* Natasha Kravchuk
January 4, 2024
Hi, if using table salt you might want to use a little less. We used fine
sea salt which is close to table salt but slightly larger crystals. It also
can depend on how salty your chicken is (some rotisserie chickens are
really well seasoned) or how much salt your chicken stock has in it.
Reply
* Ana
December 27, 2023
The absolute best pot pie ever. It’s so easy to make and my family and I
loved it. I also made beef pot pie the same way but with beef broth. Thank
you for this recipe.
Reply
* NatashasKitchen.com
December 27, 2023
Hi Ana! I’m so happy you loved it. Thank you for the wonderful feedback. A
beef version sounds amazing!
Reply
* Nilda j
December 27, 2023
I want to try and make this pie. The reviews sold me. I have a question for
you. If I don’t have heavy cream can I use whole milk?
Reply
* NatashasKitchen.com
December 27, 2023
Hi Nilda! I don’t recommend using milk. The heavy cream is recommended
because it’s higher in fat and it helps the sauce thicken.
One of my viewers reported using milk and her sauce/gravy was thin and
runny.
Reply
* Lori
January 1, 2024
I have used milk easily and just a little extra flour to thicken… no
problem very delicious
Reply
* Beverly Haygood
December 27, 2023
The best chicken pot pie that I ever made, said my husband! Chicken pot pie
is his fav, and this recipe is the Best! Thank you Natasha! I love your
recipes and you are so fun! Us Ukrainians LOVE good food, don’t we!
Reply
* NatashasKitchen.com
December 27, 2023
Hi Beverly! That’s great to hear. Thank you so much for the feedback. So
glad it was a hit.
Reply
* Neil Creter
December 26, 2023
I love your chicken pot pie and have made it several times all with rave
reviews. I was just wondering if it would be ok to also add some frozen corn
to the recipe. It just seems like the corn would be a good addition to the
pie but if not please let me know. Thank you for all you do and I love your
recipes.
Reply
* NatashasKitchen.com
December 26, 2023
Hi Neil! I’m so glad you’re loving the recipe. The corn would be a great
addition. Some of my viewers have shared adding corn to this.
Reply
* Mary
December 25, 2023
The best chicken pot pie ever!!! I actually give them as presents! So
delicious! Thank you.
Reply
* Natasha's Kitchen
December 25, 2023
Great idea! Thank you so much for your review.
Reply
* Kaitlyn
December 24, 2023
I make this recipe for all of my friends who have babies/are sick and have
meal trains set up. It is so good!! I have also converted it to be gluten
free for my husband’s allergy. It is just good with a gf crust and gf flour.
Reply
* NatashasKitchen.com
December 24, 2023
Hi Kaitlyn! I’m so glad to hear that. Thank you for the feedback!
Reply
* Johanne Cardinal
December 23, 2023
Going on three times making this recipe. It’s extremely good!
Thank you Natasha!😋
Reply
* Natashas Kitchen
December 23, 2023
You’re welcome! I’m so happy you enjoyed it, Johanne!
Reply
* Brian
December 19, 2023
I have been searching for a good chicken pot pie recipe for some time. This
is bar none the very best…..elegance in its simplicity so YUMMY!!
Reply
* Natasha's Kitchen
December 19, 2023
Awesome, I’m so glad you found this recipe and loved it!
Reply
* Don Grubb
December 17, 2023
The chicken pot pie is incredible. Crust makes me very happy.
And you are just fun to watch.
Reply
* Natasha's Kitchen
December 18, 2023
Thank you for your compliment and great feedback!
Reply
* Jenny
December 17, 2023
I made this last night, oh my goodness, hands down the best chicken pot pie I
have ever had! My family and friends raved about it, how it was better than a
restaurant’s pot. Another winner Natasha, thank you so much for your awesome
recipe!
Reply
* Natasha's Kitchen
December 17, 2023
Thank you, Jenny for your wonderful feedback. We’re really glad that you
enjoyed it!
Reply
* Sarah
December 16, 2023
SO GOOD! My dad is recovering from surgery and said he wanted something hot.
This was AMAZING! Stumbled upon this page but will absolutely be making this
and other recipes.
Reply
* NatashasKitchen.com
December 16, 2023
Hi Sarah! I’m so glad to hear that. Thank you so much for sharing.
Reply
* Jen C
December 16, 2023
Absolutely delicious! I used Pillsbury pie crust, but otherwise made recipe
exactly.
Reply
* Natashas Kitchen
December 16, 2023
I’m so happy you enjoyed that. Thank you for sharing that with us, Jen!
Happy Holidays!
Reply
* 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
* Natasha's Kitchen
November 12, 2023
Hi Deb, I have a recipe for chicken pot pie soup and chicken pot pie
casserole that you may also enjoy.
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 Kravchuk
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
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