The Best Classic Chicken Pot Pie Recipe – Homemade chicken pot pie with flaky pie crust and creamy chicken pot pie filling. Classic comfort food!
This chicken pot pie recipe is loaded with flavor. It’s got flaky pie crust and a buttery creamy chicken pot pie filling with chicken breast, a mix of fresh and frozen vegetables, and a mix of dried and fresh herbs.
I initially wanted to make an easy chicken pot pie. So, I started out using refrigerated pie dough, all frozen vegetables, and all dried herbs. That was easy, but it really needed some bright fresh flavors.
So, instead of making the easiest recipe, I decided to make the BEST chicken pot pie recipe.
Using fresh vegetables and some fresh herbs in the filling gives this pot pie so much flavor that it’s ok to take a short-cut with the crust and use a pre-made refrigerated pie crust.
Of course, if you have the time to make your own homemade pie crust, that would be amazing too.
How to make chicken pot pie:
- Melt butter in a large skillet.
- Add chicken, carrots, celery, and onion.
- Add salt, garlic powder, dried thyme, and pepper.
- Cook for 8-10 minutes.
- Stir in flour.
- Stir in cream until smooth.
- Stir in chicken broth until smooth.
- Cook until bubbling and thick.
- Add peas and parsley to the filling.
- Cool.
- Fit the bottom pie crust into a pie plate.
- Spoon the creamy filling into the bottom crust.
- Place the top crust over the filling.
- Seal the edges of the crust and cut slits in the top crust.
- Place the pie on a baking sheet (I line mine with aluminum foil in case the filling bubbles over).
- Bake.
- Cool before slicing.
Try These Other Great Comfort Food Recipes.
- My Crock Pot Beef Stroganoff
- My Best Meatloaf Recipe
- My Cabbage Roll Soup
- Cheesy Chicken and Rice from A Mindfull Mom
- Easy Creamy Herb Chicken from Cafe Delites
Watch The Step By Step Recipe Video Below.
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The Best Classic Chicken Pot Pie Recipe
Video
Ingredients
- 4 tablespoons unsalted butter
- 1 lb. boneless skinless chicken breast -cut into small bite size pieces
- 1 cup sliced carrots
- 1/2 cup sliced celery
- 1/2 cup chopped yellow onion
- 1 1/4 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 1 cup chicken broth
- 1/2 cup frozen peas
- 2 tablespoons minced fresh flat-leaf parsley
- 2 (1 top and 1 bottom) unbaked pie crusts (could use pre-made refrigerated - 1 box)
Instructions
- Make sure there is an oven rack on the bottom rack of the oven. Preheat oven to 425 degrees F.
- Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper. Cook for 8-10 minutes, until the chicken is cooked through, stirring often.
- Add the flour. Stir well, until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bubbling and thick, stirring often, 3-4 minutes.
- Remove from the heat. Stir in the peas and flat leaf parsley. Let this cool for 15-30 minutes before filling the pie.*
- Fit one pie crust into a 9-inch pie plate. Spoon the cooled filling into the pie crust. Top with the second pie crust. Seal the edges of the pie crust together. Cut 3-4 slits in the top crust to allow steam to escape.
- Place the filled pie plate on a baking sheet. Bake for 30 minutes on the bottom rack of the oven.
- Cool for 15-30 minutes before slicing and serving.**
Notes
Nutrition
Check out all of my great chicken recipes.
Could you use cubed beef & beef broth instead ? I have one holdout who doesn’t care for chicken. Thanks !
I made the filling in advance and refrigerated it. I then filled the unbaked ore shells and cover with plastic wrap and give these to family members as quick meals. However, I don’t know how long and at what temperature to tell them to bake it. Any suggestions?
Maybe 350 F for 30-40 minutes?
This is a great recipe! It’s savory and creamy. It’s a family favorite. No more frozen pot pies!
This is the best pot pie ever! I add cubed potatoes as well. Do t hesitate to make. My husband loves it!
I’ve made this recipe so many times that I feel bad that I haven’t already given it 5 stars! It’s a family favorite, I’m making it for my husband’s birthday this evening.
This is by far the best. My entire family love ❤️
It. I make 4 so each family can get one.
😊
Any chance I could use rotisserie chicken instead? I’ve made this before with the chicken breast and it’s a fantastic pot pie!!
I made a lot of filling and used this recipe, only I used mostly fresh vegetables. except frozen peas. I made the broth by cooking the chicken ahead. After the chicken was done, I large diced the chicken same size as most of the vegetables. Potatoes, carrots, celery and onions. Made it last night and hubby loved it. I happened to mention that I had a lot of filling left over and he demanded that I made it tonight. (Guess he liked it too)
Absolutely delicious
I’ve made this a few times now and it’s really so delish! I do add extra seasons of the ones mentioned, but add fresh chopped garlic instead of the powder, and good amount of freshly chopped rosemary! It’s SO flavorful! I also have only used frozen veggies so far. I saw some reviews on another site that said to blind bake the bottom crust for a few minutes, then cool, then fill with the filling, and that helps it from getting a soggy bottom crust. Seems to work well! Best homemade pot pie recipe ever!
This is the very best pot pie! My husband just loves it.
The filling is so creamy and delicious. I often make two at a time.
Delicious pot pie recipe! It is the go to chicken pot pie recipe for my family! I often double the recipe, and then freeze half of the filling to use at a later date. Thanks for the great recipe!
My whole family loves this recipe. My kids keep asking for it! I love how it uses real cream instead of a condensed soup with lots of yucky ingredients in it.
This recipe has to be the best. I started making these a while back and friends love it.
BEST EVER CHICKEN POT PIE !!!!
IT IS NOW MY GOTO RECIPE
This is THE best chicken pot pie recipe! I come back to this one every time, it’s so easy and I make the recipe just like it is, except pre-heating the oven, I do that after my the mixture cools.
Really good recipe! We use it as our go to for Chicken Pot Pie. I try to add just a bit more liquid for a moister pie. But excellent as is too!
This is a great recipe! The only change I make is to dice up the carrots. Such a comfort meal for my sweet family.
I have been making this recipe for a few years and it is my number one requested meal. What are your recommendations for freezing and reheating? I like to make meals for my in laws and bring to them when we visit to stock pile meals In their freezer. Also do you have any other freezer meals you can share?
This is a favorite recipe for family dinners. The seasonings are perfect! They don’t want to wait for the filling to cool! Or wait for the baked pie to cool! A lesson in patience. “All good things come to those who wait.” I have heard this saying all my life, but don’t know who said it! It definitely applies here!
Great easy and tasty receipts!
This is my go-to pot pie recipe! I don’t usually follow recipes exactly, but this one I do! So so good!! Ty for this recipe, it’s a classic
Excellent chicken pot pie. Delicious flave in the filling! I made the filling the day before I baked it. I used pre-made frozen pie crust. Also used half and half. I will definitely be making this recipe again. 😋
This is bursting with flavor!!!! Thank you for sharing this with the public.
Awesome recipe thank you for sharing it was easy to follow and loved it!!!used 1/2 and 1/2 only cause I needed to use it up, it was great!!!
This is one recipe that deserves all the accolades it gets! I’ve made it many times for family and to give to friends who are grieving, recovering or celebrating. Make it as written at least one time but then you can try adding potatoes or whatever. It is outstanding. Thank you for sharing it!
Absolutely delicious!
this was really good but a bit dry it needs more gravy
Chicken pot pie is my husband’s favorite thing. I made this recipe, following it exactly as written and it came out perfect. I did brush the top crust with a little cream which gave it a lovely sheen. I should have taken a picture of it. It was absolutely delicious and beautiful! Definitely a keeper. Oh, the only other thing I did was I brushed a very thin layer of Dijon mustard on the bottom crust before filling it. Somewhere I read that this helps to keep the crust from getting soggy. Brilliant recipe. Thank you!
brush egg wash on the bottom of your crust and it will not be soggy
Made 2 of these tonight. They turned out great! Super easy and very tasty. Added a salad and dinner was ready!
This is the Best chicken pot pie I ever had. I made it as directed, I did use half/half instead of the cream.
It came out wonderful!
Thank you for sharing this recipe.
Is there a recommended way for freezing (and reheating)? This is my favorite dish to make for new parents and I’d love to be able to take them a second to throw in the freezer for a later night!
I just made this and felt compelled, as I’m eating it, that I had to leave my opinion. This is absolutely the best pot pie I have ever eaten!
Great recipe. Made as directed, except used Half and Half instead of the cream. Was delicious. and less fat.
second time added a potato. Very good.
Exellent recipe made it 2 times.
thank you for sharing
This was the best chicken pot pie I ever ate! Very easy to prepare & reheat’s beautifully!
I’ve made this recipe a few times now and while I have made some adjustments to the vegetables in this recipe, this was an amazing base for me to start with.
Yummy
Very delicious, I made a double batch of gravy and I used shredded chicken from a rotisserie chicken and I added sauteed mushrooms.
Best chicken pie I have ever made!!!
AWSOME recipe! Everyone loves it. A definite keeper!
I have always loved to cook and chicken pot pie. For some unknown reason I never made my own
All I can say is, “ WOW “ this recipe is the bomb. I’ll be making / eating this til it runs out my ears. Kudos to you Amanda !
Very good recipe. A little much salt and thyme— next time will cut that back but otherwise delicious
Excellent recipe! My whole family loved it and it was easy to make. I ended up putting the crust on the top only and it simplified the recipe even more.
Thank you so much for sharing this.
I made this today. My first time ever trying to make pot pie. This is delicious!!!! Absolutely delicious. I’d give it 10 stars 🌟
I have made this recipe several time. My go to Chicken Pot Pie. Absolutely delicious, easy and my favorite. I follow the recipe with one adjustment. I add some cooked chopped crispy bacon or use real crumbled bacon from the store when I add the peas. Yummy!
This. Was. The best chicken pot pie I ever had. This was also the first chicken pot pie I. Ever made. I. Tweeked it a bit , I added fresh Cilantro , Herbs De Provence, Roasted Garlic..and fresh broccoli from my garden chopped, organic fresh carrots , little extra heavy cream, and chicken broth, organic celery, I didn’t add the peas but used the broccoli. And I let the frozen crust thaw completely and it came out beautifully flakey..
I added chopped potato, but other than that it was perfect as is! My friend ate 3 helpings!
I’ve been wanting to make homemade chicken pot pie for the longest time and today was that day! A perfect December evening calls for it 😁 I am so impressed with this recipe, I love how interchangeable the ingredients are, this was the first time making this recipe so I followed it to a T except instead of frozen peas I bought fresh green beans and cut them into pea size pieces and instead of making 1 big pie I decided to buy mini pie crusts to bake it instead. I’m actually in the process of making this recipe waiting for my filling to cool so next time I will take the suggestion of making the filling in advance 😊
Thanks for the chicken pot pie recipe.☺️👍
This is the best potpie recipe ever. The spicing is exactly right and it is so creamy! Your family will be asking to lick the spoon and scrape the pot with a piece of bread to get every last drop of yumminess! I always do a double or triple recipe. The filling is awesome as is but I like to add potatoes and swap out the peas for corn.The extra I freeze in baggies so I can do a quick pie another day or thin it out with some water or milk to make a stew (with dumplings!!) My guys aren’t huge fans of pie crust so I generally either do a biscuit topping or I just unroll some Pillsbury crescent rolls and use that as a topper.
I can’t tell you how much I love this recipe. Everyone I make it for tells me how amazing it tastes. It’s just the perfect combination of seasonings. I often use leftover chicken, so I reduce that part of the cooking time in the skillet. I keep an extra pot pie in the freezer for easy dinners. I also make individual sized, using small rectangle aluminum pan, for my elderly mom and single daughter.
Very good. I added one potato because I could, oregano instead of thyme because my thyme went missing and used phyllo dough instead of piecrust.. very flavorful without being spicy. My husband likes flavor but not heat and this came together really nicely. I’ve been craving pot pie for SO long and I love this really easy recipe that tastes exactly right. Thanks!!
This is the very best pot pie recipe out there. Not over complicated and has great flavor. I use an entire Sam’s club rotisserie chicken.
I simmer the bones, crispy skin, with a few carrots, celery, a clove of garlic and onion ends to make home made stock. Too easy and oh soo good.
Thank you for a great recipe.
My family love these pot pies. They are absolutely delicious!!!
Thank you so much for this recipe! It was delicious. Just perfect! Instead of chopping up the veggies, I used frozen (thawed) veggies instead.
It was great except for the 1 tsp of thyme was over powering. I think 1/4 to 1/2 would have been plenty.
Yummy
This is the BEST pot pie! Easy and so worth the effort! If you’ve ever had frozen “Harry and David” brand chicken pot pie, then you will love how much BETTER this is! My sixteen year old son and picky husband love it! Drizzle melted butter over the top half way through baking and you’ll have an insta worthy creation! Thank you!
This was a great recipe. I did make a few changes. I baked chicken thigh filets in some Tony Chacheres creole butter injectable marinade. I do add fresh boiled potatoes cut into bite size pieces and add reduce the salt and add garlic salt and poultry seasoning. I use frozen peas and carrots, allowing to thaw first. I halved the recipe to make two individual pies in 5 inch tins. Will cook them tomorrow. Cooled and stored filling til needed. I love the part about sprinkling the flour over everything and cooking til it’s absorbed. Made perfect gravy! Thank you for sharing this! Yum 😋
YUM!!!! Made this tonight and it was delicious! Critical to cool down the mix before placing it in the pie shell.
My go to recipe. Simple, fresh and yummy
I LOVE THE RECIPE WHILE ADDING GARLIC TO IT. MY SON WHO IS A TERRIFIC COOK, SUGGESTED REPLACING BROTH AND CREAM WITH CREAM OF MUSHROOM SOUP. I WILL TRY IT TOMORROW.
Have made this recipe a few times, we love it. I do make my own pie crust rather than buying a ready made.
This pie is absolutely delicious and a huge hit with my whole family. I’ve made it SO many times. The only thing I do different is I boil my carrots for a little beforehand because we like them pretty soft.
This recipe is sooooo Good!!! My whole family loves it so much I make 2 whole pies. Thank you!!!
Absolutely delicious! I have made this dish quite a few times, and it has been perfect each time. My only suggestion would be to make sure you use a deep dish pie crust.
I make this recipe all the time!! I had another for years but once I tried this one there was no going back!! I often add more filling than adked for. Plenty of sauce! Need to start making my own crust though. That will take it over the top!!
This recipe is a good base recipe. I do tweek it some though… Adding more chicken, lots of fresh garlic (3-4 cloves) instead of powder, veggies and quarter cup extra broth with half n half instead of heavy cream.
Excellent recipe! Great balance of fresh veggie and seasonings! I have used Pillsbury crust, which works out fine, but I look forward to making a homemade crust. The filling is the real deal! Have made it with chicken thighs or breasts or rotisserie chicken. Added a teaspoon of Better than Boullion (chicken base) & did not add as much salt. This really is a yummy dish especially during the cooler months. Thank you for sharing your recipes 💕
Very good flavor and I will make it again. I followed the recipe exactly. Next time I will add more fluid (broth.) as it was a little too dry. The crust did not brown ( used store bought).
We LOVE this recipe! If I wanted to double and freeze the 2nd pie, should I freeze it unbaked? How should I thaw and cook it later? Thank you!
Best recipe ever I love the fresh ingredients I’m not a big fan of corn or string beans in my chicken pot pie so these ingredients were perfect I love the two crust this is the best recipe I have found and tried absolutely delicious this is in the rotation.
I added mushrooms, corn and some red pepper flakes. I’ve also made with leftover thanksgiving Turkey and roasted chicken.
Absolutely the best recipe I’ve ever used. My husband loves it, too, and requests it often.
Can I make and freeze? Freeze after baking or before? Thanks!
I do not like Chicken Pot Pie. I do not like mixed vegetables, However…
I shredded the carrots and used a little more flour to make the mixture thicker and….
IT IS WONDERFULl!!
I will definitely be making it again and will even make it for my ladies church group on monday nights.
Judy, did you find out if you can freeze this chicken pot pie? I would be interested in knowing if you can.
Thank you😊
Freezing the pie built and unbaked will make it soggy. You could fully bake it and freeze it and it will be fine (like a homemade marie calendars pie). The method i found best was to freeze the filling. When ready to use take out the filling and thaw and put into a fresh pie crust. Avoids all sogginess.
this recipe , i rate 100/00. my family friend love it, easy make. thank we have for supper.
First time making this dish. It was very easy to make. We really enjoyed it. Oh so good.
Delicious, feel-good food, easy to freeze for pre-made meals. It’s now a part of our monthly meal rotation!
This recipe comes out perfectly every time. My family loves it. I put only a top crust on it.
This is really good. Lots of flavor and the heavy cream adds a wonderful richness to the sauce.
Finally a recipe with fresh vegetables! I don’t like frozen veggies, I can always tell. This came out perfect. I had more chicken than called for(two breasts and two thighs) so doubled the sauce and spices and still it came out perfect!
Best homemade Pot Pie I have ever had, the flavor was outstanding.
I did add a few fresh green beans and doubled the sauce,
My husband loved it.
Thank you for sharing your recipe!!
I tripled the recipe to make small pot pies to freeze for whenever someone wants one. They will most certainly have excellent pies. I have a feeling they won’t last long. Thank you Amada for an excellent recipe.
I have made this pot pie many times and I love this recipe! I have a gluten issue so I have substituted a few items. I use half and half instead of heavy cream, use salted butter but omit the additional salt, thicken with cornstarch instead of flour, add extra veggies, and use frozen gluten free crusts (they come in a pack of two). I fill one of the frozen crusts and take the easy way out and invert the other still frozen crust on the top after filling. I poke a few holes, wrap the edges in foil and then slide it into the oven on a baking sheet. The top crust might not look super pretty but it tastes delicious! The bottom crust browns up nicely using the baking sheet. This is my go-to comfort food recipe!
Excellent recipe and easily adaptable to personal twists.
This recipe was so good! I am going to check out the other recipes on this site 🙂
Holds up to its name
Very good recipe. Adding it to our regular rotations. Will add an egg wash to the pit top to reduce browning next time.
Hi, I read your comment about the egg wash. I’m new to cooking, would you mind explaining to me what an egg wash is please? Thanks so much.
not the original poster but an egg wash (whole beaten egg) can make the top shinier/more golden! if you picture a pastry from a pastry shot they are typically shiny/glossy. If you don’t add the egg wash it will taste just as good but the top of the pie might brown a little more. it is mostly for appearances in this case! You can lightly brush the entire top of the pie with the beaten egg so that it looks “wet.” Hope this helps!
egg wash is basically a coating that you can brush onto pastries before baking. it serves 2 purposes: it seals the pastry which keeps moisture in the pastry and it gives the pastry a nice shine. egg wash recipes vary. my egg wash is 4 yolks whisked with 1 oz of whole milk. I make larger quantities so use an immersion blender to “whisk” which also gets rid of those nasty little things attached to yolks. If you’re just whisking it, you should run the wash through a strainer to strain those things out before using it.
My family loved it. I doubled the recipe and froze the second pie.
Did you prebake the 2nd pie before freezing? How will you thaw and bake it?
Brilliant, all terrific recipes, well explained.
Chicken Pot Pie–so delicious! My mom and my husband love it. I am going to make this for other friends and family. This recipe is a definite keeper and for sharing ❤️
Best chicken pot pie recipe. I added diced potatoes to the mixture after parboiling them in addition to adding fresh cooked green beans. Also added about 1/4-1/3 up more chicken broth.
Delish and took a fraction of the time my old from scratch recipe took. When my family said this one tasted better, it became me new go to! Thanks for sharing!
We love this recipe. I do blind bake the homemade pie crust with weights at 375 for 15 min.before filling. I have not tried without blind baking the bottom. Excellent recipe and directions-Thank you!
I make this for groups, omitting the bottom crust, double filling recipe and bake in foil pan. No one misses the bottom. Always Rave reviews! The kiddos love it as well.
Made this and loved it! Could you also make the filling in the crockpot and then bake as directed? I would guess add flour and cream once chicken/veggies were cooked in the crockpot. Any thoughts?
1/2 a cup of heavy cream was not enough! I added a whole cup, still not creamy. I might not use as much flour next time.
best filling recipe!
Paired it with my grandmother’s crust recipe and it melts in your mouth y’all
Also, I par baked the bottom crust. Turned out perfect.
Can the pot pie be frozen after it is baked?
This is an AMAZING pot pie! I add quite a bit of fresh rosemary to mine, and sometimes sub in green beans or Brussels sprouts when I don’t have peas. Great for using leftover chicken or turkey meat, too. My only issue is with the times…it definitely takes me longer to prep, and bake time to get a well-browned crust is at least an hour.
Omg!!!!….I made this for first time and it’s the best pot pie I have ever had…..I just added a little extra of the veggies and added fresh garlic when sautéing…..best ever
I wanted to make a healthier choice for chicken pot pie, one of the Southern comfort foods. Before I found this recipe I only ate homemade pies with canned soup. No fresh vegetables or fresh herbs. I have both thyme and parsley in my herb garden and so I decided to give it a try.
It was and is worth the extra time and effort. I have made this several times and the flavor is so fresh.
For those of you watching your sodium intake, as I do, it is definitely an improvement. There are times I have added extra heavy cream to bring it to the right consistency, but that is pretty much the only thing I have changed.
Thank you so much for this recipe.
I hunt and I cook. I made this dish with pheasant. It was deeelicious!
Excellent! Made three of these for a family function and they were a hit. Very good and easy to make.
Is heavy cream the same as whipping cream?
Great recipe, I suggest prebaking the bottom crust as well till brown, use parchment paper and pie weights or beans to prevent bubling. I use puff pastry for the top crust, sealed with egg wash and I brush the tip with egg wash to give it a nice sheen and browning. You can use milk instead of cream as well delish, yum. Oh and after baking just cool them and freeze them, reheat at 350 from frozen for 30-40 minutes until center reaches 160-165.
Forgot to mention, I make these as individual deep dish 5″ pot pies that can be reheated in my little convection oven or air fryer. Love these for go to meals and I give them to my aging mother and she can heat one up with a salad or veg for an easy healthy meal.
Very good and simple to put together if using refrigerated crust. I used coconut cream, gluten free flour and a shallot for the onion. I will make this again!
This recipe was so good, thank you! Only problem is the top pie crust was a little on the burnt side. Any tips on what to do next time? Decrease temp or shorten cook time?
I normally add a little foil around the edges if it starts burning the edges! It’s a little tricky doing it with oven mitts but worth it! 🙂
Hands down best Chicken Pot Pie recipe out there!!!! Thank u thank u thank u this is one of my most requested makes. I did add I can of diced potatoes to this. Other than that pure PERFECTION!!!!
This is great chicken pot pie! Tastes a lot like my mom’s “easy” pot pie with canned ingredients. I prefer less onion, so I used half the amount of onion and added some frozen corn to replace the rest of the onion. Whole family loves it. Thank you!
I made this ! It’s fantastic !
Great prep meal for our family. I make a double batch of the filling. I put one in the fridge & one in the freezer. I get home from work, throw it in the crust & have a homemade healthy dinner ready in less than an hour.
Love this recipe! So easy and so delicious! It is now my go to recipe when I want comfort food and guaranteed results. Thank you for sharing.
This recipe is so yummy. Added potatoes and squash as well . So good. I do use a different recipe for the crust which only requires an hour refrigeration instead of the 4 hours but overall this pot pie is delicious!! Will be a part of my dinner recipes for life.
Hi, could you share your crust recipe? Also, when do you add your potatoes? thanks so much.
Awesome chicken pot pie. Will be making this again!
My favorite recipe for pot pie! Hands down! The only thing I did was par-bake my pie crust. I put the bottom crust in my pie dish, layered it with wax paper and then put an empty glass pie dish over it. It crisps up the bottom crust just slightly. You need to put weight over the top (why I added wax paper and the glass pie dish too) or else it will bubble up and break holes in your bottom pie crust! Try it! It makes the dish have a flaky bottom layer that doesn’t get soggy when you add the ingredients!
First time making chicken pot pie and my family loved this recipe! This was easy to make and Ill be saving it for the future. Made it exactly as written. Thank you!
Made this delicious chicken pot pie for dinner tonight. So easy to make with great results. The flavor was perfect as well. The only change I made was to omit the celery (just our preference) and I added small cubed potatoes. Served along with a side salad – great meal!
That sounds great! Did you add the potatoes while you were cooking your chicken and veggies or add it to the mixture before you put it in the oven
I add my canned diced potatoes with the rest. This is THE BEST chicken pot pie recipe. My adult children still request it all the time.
I add potatoes too! I peel, cut up, boil a few minutes. Then set them aside and add them when I add the parsley.
I agree this is the BEST chicken pot pie recipe. I have one baking in the oven while writing this comment. I do add more heavy cream and chicken broth – but other than that it’s perfect like it is. Thank you for making this recipe available to everyone.
This truly is the only pot pie recipe you will ever need. I make it all the time for us and guests—they positively MELT.
I’m planning on making it again soon and would like to prepare one and freeze it for a family member who just had a baby yesterday. Have you done this before? How would you recommend baking it? 30min at recipe temp covered with foil and 30min without?
I’m not sure if you’re still needing this, being its been a week already, but, just cool filling and freeze in freezer friendly bags. When ready, thaw out and heat up in pan and add a little extra cream or milk, and when heated, follow directions from 4 down and bake like normal. Hope this helps. Congrats to your family member!!!
I would love to know the answer as well. Making several at one time for freezer meals to give away.
I double the recipe to have one pie now and one for later. I freeze the filling for one pie. When I want to make it, I thaw it, put in the shell and bake per the recipe. It’s like it was made fresh.
Absolutely delicious!
Delicious and so easy to make (especially as I used pre-made pie crust)!
Our family started a Pinterest board at the beginning of the pandemic and this was one of the first entries. This is one of our go-to recipes! I vary it depending on what I have on hand. I love it as written but prefer it with chicken thighs and sometimes use frozen veggies with green beans and water chestnuts. Also freezes well. Great recipe!
I love it my family loves it ! Made it three times in the last two weeks !!! 😍😍
INCREDIBLE. We are obsessed with this recipe. How should I alter the cooking time if I want to cook two pies at once in the same oven??
Love it! But double the expected time if you’re cutting everything from scratch. Also I don’t think the cooling time between cooking the filling and filling the pie is accounted for. All in all I’m going to be over 2 hours – not even close to the 50 minutes the recipe claims.
It’s the best chicken pot pie I have made. Husband really liked it.
The best I ever had. A++++++++ keep up the great work
This totally replaces my previous pot pie recipe!! My husband and I accidently ate half of this tonight!! 😂 This is an awesome recipe with SO MUCH flavor!! Will definitely be making this again!! Thanks for sharing such a great recipe!!
Has anyone ever added potatoes? Would you boil them first to get soft?
I make this ALL THE TIME, Hands down its everyone’s favorite!!!
Excellent recipe I have made this twice. My family loves it. Thanks to the chief
Absolutely LOOVVEE this recipe!!! My husband especially loved it and he is difficult! I used boneless skinless chicken thighs instead of chicken breast because we both like the taste of thighs better. I am not a big celery fan, so I optioned out of the celery, and instead of peas, I added broccoli. I also added about 1/2 cup of shredded parmesan cheese to make it a chicken parm pot pie, and it was fantastic! My husband said this was the best pot pie he has ever had!
So easy and delicious!
This recipe is fantastic. I had to double the recipe, as our crust recipe makes 2 pies. I also halved the amount of black pepper in the recipe, and reduced the Thyme by 1/4 the amount listed. I was glad I did. The rest of the recipe and procedure were perfect!
Really good, but next time I’m adding potatoes. ☺
I found this recipe today, bought the ingredients and made it for my wife tonight. Very delicious. We love it!!!
If using store bought puff pastry do I need to roll it out so it is thinner and doesn’t puff up as much when cooking? What’s an alternative pastry I could use?
Store bought pie crusts. Pillsbury. In the refrigerator section. Two pie crust rolled up in a box. Delicious and easy!
Absolutely delicious. I cook the vegetables on their own and then add cooked chicken at the end because I boil my own chicken and make my own broth (and have also used a rotisserie chicken). Also, I have found that my crust edges start to burn so I wrap tin foil all around for much of the baking time. Super recipe. 🙂
I don’t review recipes in general but it feel this is the best and easiest pot pie recipe I e seem.
The Bomb!!!!!!! The Best Ever
Phenomenal, I’m hooked, and now I refuse to ever go back to the old days of serfdom, suffering the store-bought punishments of Banquet or Marie Calendar!
I used canned chicken and a little more frozen veggies and added some diced potatoes which I cooked with the onions and celery. Could have used a little more “sauce” but still very very good and thick!!! Will definitely make this again trying with real chicken!
My family’s favorite cream chicken pie pot
LOVE THIS RECIPE, I ADDED FRESH CORN TO MINE AND USED LEFTOVER MILK GRAVY
This is THE recipe. The only one you need. I couldn’t find this and used another one. I tasted the filling and it’s fine, but it made me want to sit down afterward to look through every recipe I could find until I recognized something. This is it.
I do make a few modifications with extra spices because that’s just how I roll… but STILL. The texture. The flavors. The fact that the only liquid is heavy cream, with no water or chicken broth.
I’m seriously considering doing something else with the other filling and starting over from scratch.
UGH.
Next time.
There is chicken broth. I double the heavy cream AND use the broth. Yummy!
You’re right, I don’t know how I missed that 😂 I guess I just got a little excited.
This was super easy and delicious! I used store bought deep dish pie crust as I was short on time. It turned out just as nice. Using two deep dish allowed me to put more of the mixture in the smaller pie shell. I just turned the one upside down on top of the other, sealed it with a fork and all was well. 5 stars here!
Make this all the time,absolutely delish! Hands down my sons favorite meal! I double up on the veggies and lightly coat the chicken in flour, helps thicken as it cooks. I give this dish to friends that just had babies, or one a loved one of theirs passes, or if someon had surgery. Best way to say Im thinking of you ♥️
Delicious.. recipe was easy to follow and well worth the time and effort.
Love this pot pie. How can I make it a little wetter?
I always have to add extra cream & chicken broth. This IS a great pot pie recipe & always pleases👍🏼👍🏼👍🏼
I have to agree with the 5.0 rating, …this is absolutely the BEST chicken pot pie recipe I have ever tasted. Thank you.
Awesome recipe. Hands down my favorite! I usually add about a quarter tsp. of poultry seasoning but not nessasary at all.
Best pot pie I’ve ever made -going on rotation! Thanks!!!
Wonderful recipe! Perfect consistancy. Thank you!
I have made this SEVERAL times and it’s always a HIT!!
Best pot pie recipe ever!!! Easy and tastes wonderful!!! I have used evaporated milk when I don’t have heavy cream and any veggies available. Always turns out great!!
LOVE, LOVE, LOVE this recipe! The hints and suggestions are very helpful. I add fresh mushrooms and use Costco rotisserie chicken because it is so tender. I know it’s good when friends ask for the recipe…which many have! Great down home comfort cooking with a fresh twist!
So happy we found this recipe! It’s our go to for chicken pot pie. Even my picky one loves it. Thank you so much!
Fab. Perfect. Can’t wait to try with turkey.
Great recipe. Very tasty and went together just like the recipe says. Will for sure make this again. Anyone can make this and be proud of the finished product.
My husband made it and modified it for the foodie. It turned out great.
I used 1/2 rotisserie chicken and added in with the peas since it was already cooked. Best chicken pot pie recipe I’ve ever tried!
This is my go to recipe for outstanding home made chicken pot pie ! I’ve made it over and over and love it !
👍🏼The easiest and best recipe! Making it all the time now.
So, I have made this recipe countless times and it is simply DELICIOUS. This is the type of meal that is perfect for a cold New England evening or entertaining! This has become a staple in our household where unfortunately I am asked every week when I will make it next. My only tweak, I season the chicken at least a day ahead of time. It is usually enough seasoning to flavor the entire pot! Overall 10/10, thanks for sharing!
Very easy and sooooo good!!
I made this recipe for my family a few months back and it was a bonafide hit. Even the pickiest of eaters at the table raved about how wonderful it tasted.
This is my 2nd pot pie success, but first chicken pot pie in a pie tin. The changes I made were adding in mashed roasted garlic instead of garlic powder, and instead of celery and peas, I subbed in chopped potatoes, chopped green beans, and mushrooms. I could added more salt for flavor, but overall it’s good.
I make this often only change i make is i use all fresh vegetables and a can off small young tender peas (i am fussy on my peas but over all i give the recipe a 10+ thank you
Perfect. I made home made pie crust and used 2% milk instead of cream. I was so pleased with this dinner.
Fantastic pot pie! My family raved. Will definitely make it again.
This was excellent this is the second batch all my friends loved them.
Thanks
Loved this recipe! I didn’t have garlic powder on hand, but still delicious. Compared several chix pot pie recipes over the years and this is the best.
I only ventured in to making a pot pie about 2 years ago. First one I made was pretty good. I think when I went to make it again I couldn’t find the recipe, so did another internet search and landed on this recipe. I will NEVER use another pot pie recipe again. The method used makes making it a dream. Super easy to do and it came out FAB the very first time. I am sold. It’s perfect for the cold Maine winters, and I make it several times a season. Thank you so much for sharing this gem!
So easy and so good
Made this last night, and my family LOVED it! I have been searching for a great chicken pot pie recipe, and this is hands-down the best one! Easy and incredibly delicious!
I am making 4 pies for a group dinner for a charity. Can I freeze and give to them to bake on the night of the dinner, or should they just be refrigerated? I will not be at the dinner.
This was awesome! Made the recipe exactly as directed, adding an egg wash on the top, and it came out amazing! My husband and I finished half the pie in one night. My first time making one but my husband said it was the best chicken pot pie he’d ever had. I agreed!
This is my all time favorite pot pie recipe. I have it saved and use it every time.
This chicken pot pie recipe is absolutely delicious. This was my first time ever making one and it was easy and tasted great! I will be making it many, many, many more times. Thanks for sharing such an amazing recipe.
I am not a baker as my husband would say…so when I said I was making this he rolled his eyes. It came out perfect and will be kept in my “best recipes”.
I added a half cup small diced potatoes!! Perfecto!!
Turned out great! Placed on top of my list for weekend comfort food.
So easy! Absolutely delicious. A hit with the family!
Made tonight probably best pot pie. I used shredded chicken, will make a side of extra gravy.
I pre baked my bottom crust first. I had to stop my husband from eating all of it , was that good.
The Best is definitely right on. I’ve never had an easier pot pie recipe that thickened up as perfectly and tasted as amazing. This is going to be the only Chicken Pot Pie recipe I ever use from now on. Instead of onions I used the remaining leeks from my garden (greens and all), and added mushrooms. Divine!
I just made this recipe this evening for my family of 3. We all think that it is delicious! I did add 1/8 teaspoon of celery seed. I used 1 tablespoon of dried parsley. I used a store-bought refrigerator rolled pastry and put butter on the top crust. it browned beautifully. We all ate more than we needed to. It really is good!
I normally wouldn’t rate a recipe if I made substitutions, but since my husband doesn’t eat peas I used frozen green beans and mushrooms instead. He told me this is the best chicken pot pie he has ever eaten. In fact, he never liked it at all until trying this recipe. Thank you!
Just Made this now with one slight moderation.
I added a Bayleaf when I was cooking the chicken but removed it before I covered the pie and put it in the oven. I’d also modify the recipe to say that you don’t have to really preheat the oven until after you’re done cooking the chicken since you really should let that sit for 30 minutes to cool before filling the pie. Thanks for this easy and delicious recipe!!
This is a delicious recipe. I have made a bunch of chicken pot pies over the years and tonight’s recipe was the best! I used rotisserie chicken and followed the remaining directions. It was delicious. A keeper recipe! Thank you!
I followed this recipe exactly as it is written and it was amazing. My picky toddler even ate it saying “mmm” the entire time.
I’ve made this recipe several times and it is perfect! So simple, easy clean up, and from scratch. I don’t generally review recipes, but I’m so impressed and this has become my go to.
I made this just as written but did reduce the salt a bit. It was wonderful. I used packaged pie crusts and Better than Bouillion for the broth. Very savory and my husband loved it too. Pretty easy recipe; I made it in early afternoon and let it get cold for a few hours and then filled the pie crust. Definitely a keeper recipe!
This is one of the best recipes that I have found. Even my most picky child absolutely loved this meal. I was shocked how good it was. It was very flavorful. I changed nothing, and it came out perfect! I used all fresh ingredients like suggested…and just wow!
This is my go-to recipe for chicken pot pie! I have made it several times and it’s always a big hit. I have had to adjust it because I have a gluten sensitivity. I skip the flour and use corn starch for the thickener, mixing it with a little water before adding it to the cooked chicken mixture. I also use frozen gluten-free crusts. I use one for the bottom crust, put the filling in it, and then tip the other one, frozen, upside down for the top crust (gluten-free dough can be a little hard to handle thawed). No need to punch holes in the top crust because, as it heats up in the oven, the top crust will thaw and collapse over the pie leaving a few cracks for venting. It might not be a picture perfect looking top crust but it is absolutely delicious!
This truly is the easiest and most delicious pot pie I have ever made. I cook for a family for work, and they love it. I am not a chef and this is truly so easy to make.
Thank you,
Absolutely amazing, my boyfriend loves this recipe, I do add a little bit of old bay and leave out the peas.
This was the BEST chicken pot pie!! My family of 4 devoured the whole pie for dinner! I chopped extra veggies and chicken to make another one. Thanks for sharing! Oh and I’m not sure how much of a difference this made, but I added 1/4 tsp of curry powder in with the spices. Divine!
Excellent recipe, I added some white vine vinegar and extra dash of black too
Super easy, and super delicious! I’m already being asked when I will make it again.
This is the BEST chicken pot pie I have ever tasted! I have made it several times in the past few months and plan to make it again this week. I shared this wonderful recipe with my brother.
I have tried a lot of chicken pot pie recipes over the years but they never had the texture or flavor I was hoping for, until I made this recipe. This is the perfect chicken pot pie recipe, rich and creamy with just the right combination of herbs and spices. I had a rotisserie chicken so I used. I made it the same day we ate it but I think next time I will let it sit overnight to see if it makes a difference in the flavors. Either way, this is a fantastic recipe.
This turned out amazing.
SO happy i made this! We are huge pot pie fans! And surprisingly this filling is so versatile. i’ve made it vegetarian and with beef…. THANK YOU… and guess what we will be having for our christmas eve dinner! dang good!
I’m looking to make this for a grieving family. Would an un baked pie keep for a few days in the fridge or will the unbaked crust become soggy even if the filling has had time to set?
I would bake it and let it cool before taking it over. Then just tell them to reheat when ready at a lower temp until hot.
Hi, I made this for dinner tonight. I followed the recipe exactly. This is also my first time ever making a chicken pot pie. It was delicious! My picky husband loved it as well. Thank you for the wonderful recipe. I’m going to make this again to share with my mom-in-law.
Do the carrots get soft cooking them that way? I usually make my own version of this but I always boil the carrots so they get soft I don’t like hard vegetables!
Came out SO GOOD my bf ate THREE slices! I did use frozen veggies (peas and carrots, thawed first) and I used my own seasonings for the chicken and skipped the thyme. LOVED IT!
I used this recipe for my thanksgiving turkey leftovers. Followed the recipe with some minor changes. I added the cooked and cubed turkey after the veggies and flour; replaced the cream with milk; used tiny baby carrots; and added fresh thyme, sage, and rosemary. I made twice the filling, using half for a same day pie, and froze the other half of the filling. I have found that defrosting the filling, warming it up, and baking it in a fresh crust works best. Thanks for the simple but delicious recipe. Leftover turkey has never such a hit with the family.
Great recipe!
Made it several times alrady.
I have one question about the calories.
Is it 419 calories per servving or per 100 gramm?
Thanks!
Soooo good. Came out perfectly and tasted great.
Such a great recipie… my 15 year old made out of surprise. It was a really easy and amazing process.. I most likely will make on Thanksgiving!!
Perfect for using the leftover turkey at thanksgiving.
I am going to make this tonight and had a question about the rack position in the oven..Is she saying to bake it on the bottom rack? Is that what you did? Or just bake it in the center..I just want it to turn out like all the rest
I know I am late but didn’t see a response. She means the bottom most spot for a rack to be in the oven. So yes the first thing you said and in the middle of that rack.
This is delicious! Definitely the best pot pie I have ever had. My nine-year-old loved it and he has never been a fan of pot pie before!
This was awesome! I tripled the recipe and made 2 10 inch pies and froze one.
Excellent…and suuuuper easy. I used shredded rotisserie chicken I had leftover in the fridg and just added at the end when the veggies were fairly tender. Very hearty and tasty meal.
It was quick, easy and best of all, delicious…a true Classic!
used puff pastry for the crusts. Delish! My husband loved it. I did too 🙂
Sooooooooooooo crazy good!!!
Been using this recipe for a year now and it is a favorite of my husbands. I have made it for friends and family and they all ask me for the recipe and seconds! I like to make the filling in a large batch and freeze half. I also use little personal sized pyrex containers and make mini pot pies and freeze them without baking the dough for when it is just me and my husband and we want something yummy without all the work. Super delicious recipe!
I even had to blend the filling for my grandma who loves pot pie but has trouble swallowing I just added a little milk to help make it less thick in the blender. She loved it, and it made me smile that I could give her something she still enjoyed after blending it together.
these are very good, but respectfully submit, this is NOT Chicken Pot Pie….I grew up in PA and this is called Chicken Meat Pie….Chicken Pot pie is made with homemade noodles, square and flat….and are placed in a stew without a pie crust but a gravy like mixture….I do not know why people insist on calling this Pot Pie when it is a meat pie, with either Turkey, Chicken or stew meat? Sorry, but I thought people should know this. This is a PA Dutch dish and so is Pot pie….Thank you
Delicious!Have made it twice and my adult kids are begging for it again! The only difference was that I cooked the chicken the night before making the rest of the recipe. I used whole chicken breasts and rubbed them with a little oil, salt, pepper and thyme.
I’ve made this several times now, and it’s always a hit no matter who has it. The comments are mainly about how delicious and “comforting” the dish is. 10/10 will keep using this recipe!
I’ve been making this for the last 3 years. I started out following the ingredients exactly and loved it. However, over time I’ve adjusted it a bit towards my own personal tastes. I add some fresh green beans and occasionally throw in some baby Bella mushrooms.
Thanks for sharing this. Its always one of my favorites.
Been making a different pot pie recipe for years where you boil the veg and chicken. Took forever, made a big mess, seemed wasteful.
This recipe is much quicker (I now make it with leftover rotisserie chicken) and my family devoured it. Wrote it down and it’s going in the “permanent collection”!
Thanks so much.
DELISH!! I added about a cup of potatoes (cubed) and half a chicken bouillon cube because I only used 10 oz of chicken breast. Next time I think I’ll make with a mix if breast and thigh meat. Definitely make this!
This is an excellent basic classic recipe. I added my own thing: savignon blanc, himalayan salt, and corn. Increased the ingredients a bit because I had more than 1 c. of shredded chicken from letovers. Fantastic recipe, thank you!
Making tonight Thanks for advice on filling to be cooled before filling pie shell. ❤️
This was so delicious, I’m still thinking about it the next day. I might just make it again today. It was perfect! My family couldn’t stop talking about it.
The best!!!
My nana is very picky about who makes her food and how it’s prepared. Even she thinks this is the BEST chicken pot pie she’s ever had. She has dreams about it.
I cannot wait to make this; I’ve been “hot” to make a chicken pot pie for a couple of weeks. I’ve never made it before. The impetus in part may be due to the season & it is definitely one of the ultimate comfort foods. And boy do we need a lot of that right now!
Just wondering; since I’m a saucy kind of girl, has anyone made a nice topper?
I’ll let you know how it goes!
Hi! I’m making this for dinner tonight and the filling smells absolutely amazing! I’ve doubled the filling to make two pies and I’m planning on freezing one of them. Do you have a suggestion for cooking this from frozen? Thanks in advance!
Could this be made in a cast iron skillet?
Yes! I make it in my skillet all the time!!!$
I baked this in my cast iron skillet last night and it was amazing! I’ve started using my skillet instead of a pie plate for everything with a pastry crust. . . perfectly browned, crispy bottom every time.
This is the best chicken pot pie recipe ever!! My whole family loves it, followed recipe exactly.
This was amazing and went so fast. I have already made it twice. I did add some old bay and left out the peas.
Thank you!
Thank you very much for taking the time to share this recipe. My husband was very satisfied and he can be picky and very critical when it comes to food, especially homemade meals. He definitely approved this meal by saying it was the best chicken pot pie he’s ever had!! While moaning with every bite, he also had a second serving. The only thing he complained about was the peas, he doesn’t like peas but he was still willing to pick the peas out. I copied the meal exactly, and my husband and I are overly satisfied with the results! chicken pot pie has always been a favorite dish of mine since a young child and i feel very accomplished to have learned this delicious recipe. Thank you for dinner tonight, Amanda.
Simple and quick! Yum! My college student even makes it!
This pot pie recipe is so yummy, very easy to make I will make this many xs over . My husband couldn’t stop eating it, it’s that good.
It was AWESOME!!!
I added potatoes, used evaporated milk instead of heavy cream, and used only a top roll out crust! It’s so good I’d serve it to guests!!!
Amazing!!! So happy I found your recipe and it was delicious. I taught my 17 year old how to make it and he loves it.
My family loved this recipe. I followed the directions exactly, however, I did add 2 garlic cloves
I modified just a little by cooking a whole chicken ahead of time so I could use fresh broth, doubling the filling and baking it with only a top crust in the 5qt le creuset braiser that I made the filling in. So delicious and pretty!!! I’ll definitely be using this recipe again.
So good! Highly recommend!
Delicious
I left out peas and pui in some potatoes yummy!
I used a rotisserie chicken and made my broth with the bones and added the meat at the end of the recipe. I also used fresh onion, celery and carrots, but then added 1 bag of birdseye frozen mixed vegetables that already had carrots, corn, green beans, and peas. saved a lot of time. It was delicious. Thick and not runny.
I have made this several times. It is the best recipe I have made. Love the directions! Easy to follow. Thank you!
I always make extra filling to put over home made biscuits for the next day or share with family. I just thin out with a little stock. Always a hit.
I also add a couple potatoes, par boiled. So versatile.
Fabulous!! Will make again and again in place of my normal recipe!! Didn’t feel well, so I used leftover rotisserie chicken. No peas, as I am deathly allergic to them, so substituted asparagus, sauteeing it last and folding in before putting mixture in the pie shell. Simply perfection. I doubled the recipe so will freeze single serve portions for later. Thanks for a wonderful recipe.
Excellent recipe. I made this exactly as written and it was so good. This is the second recipe I’ve made from this site. The shepherds pie was great too!
I loved the consistency of the filling but the carrots overpowered the entire pie.
This is delicious!
If you cook the filling a few days ahead, do you have to heat it up before adding it to the pie crust or just add it cold to the pie crust and cook?
Hi; I’d bring the filling to room temperature before baking.
You know, I’ve been cooking since I was a child and have the ability to make the best recipes…I just have to say this is really good, but I added some alcohol…i would think anything would be fine like white wine, sherry, even vodka or bourbon….it turned out just right with my homemade pie crust…thank you!
Sadly I can’t give you more then 5 stars, but let me tell you this was easy peasy and 10/10. Delicious!! My boyfriend was so impressed I’m expecting a proposal any day !! Look at me I CAN cook !
Thank you so much for this one , can’t wait to make more …
Kim Q
Can I add leeks to this recipe?
Wow wow wow delicious!!!! This is the creamiest most comforting chicken pot pie I’ve ever had! I followed the recipe exactly as listed except I used salted butter that’s what I had and I used a glass pie dish so I baked in 415•f and it turned out perfectly! My boyfriend loved it as well. I was almost tempted to add some potatoes but I try to cook things as the recipe follows the first time before I tweak anything and I am so glad I did not add them it did not need the potatoes whatsoever!
It turned out really dry. I wonder what I did wrong because it tasted so good before I added it to the pie shells. I used Marie Calender premade crusts. Maybe too rich?
This is the BEST pot pie. You won’t be disappointed. I usually add a little more chicken broth but other than that, there’s nothing to change.
Perfect! Thanku! I was already making some chicken noodle soup, so this was exactly what needed to make 2 meals at once! So easy! Thank u for some good easy comfort food! Yum!
I want to try to make it look good
I absolutely love this recipe OMG😍😍😍
This is the best. And flexible. I like to add mushrooms for a little more “earthy” flavor. I always make 2 so we can freeze one. Comfort food at its best. Great recipe. Thanks for sharing.
This is now my go to chicken pot pie recipe! It is sooo good even my picky father and hubby love it. Can’t wait to make it on cold, rainy fall and winter days. I did make it tonight and the house smells amazing! Also, this recipe is very easy to make.
This was an easy to make dish that has good flavor.
This recipe was delicious!!!!!
I don’t cook. Ever. But this recipe was great, easy to follow and best of all. Family loved it.
Thanks.
DanGo
Can you make this ahead of time and freeze to make the pie later? I’ve made it for me but I’d like to make ahead for a friend after she has her baby.
Yes, you can make the filling and freeze for later, it’ll actually taste much better since the flavors have a chance to blend.
You can freeze pot pie.
I like flaky pie crust
Great recipe! I used rotisserie chicken (added after veggies were sautéed), extra veggies, sliced mushrooms and fresh thyme. I used just the top crust, premade. Awesome and EASY! Add more flour and broth if you like it wetter.
This Definitely lives up to its name. I added frozen corn and green beans. Used half ‘n half. Made it to a friend recovering from surgery, who I knew liked chicken pot pie. Doubled the recipe for us. So happy I did. Added to the menu a Green salad with cantaloupe and mixed berries with lemon cookies for dessert. It got rave reviews for all.
I was so inspired to make this after reading your menu!
Excellent recipe! Will definitely make again & again.
Tasty recipe. I baked the bottom half of the pie crust for 15 minutes before adding the still warm filling. Then l placed the top of the crust brushed with an egg wash and baked an additional 20 minutes, though this varies from oven to oven.
I love this recipe. The pie is delicious, so I vowed to never buy another frozen pie. I add a half can of creamed soup and a little more liquid.
I made this recipe tonight for dinner and it was DELICIOUS! I’ve never made a homemade pot pie before in my life but the directions were very concise, straightforward and very easy to follow. I’d recommend this recipe to anyone and already have shared it with some friends.
The only thing that I personally would have done differently is definitely make the filling the day before. Just to save time. But live and learn, right?
Also, in full disclosure lol I am a self proclaimed ‘burner of toast’ kinda gal lol
So if I can pull it off, so can you!
I agree about making the filling ahead of time! Also, because I wanted to make the recipe the day I researched it, while assembling the n filling, I placed a cookie sheet in the freezer. I let the filling cool down a bit then put on the cold cookie sheet in the fridge ( thin layer). It cooled down fairly quick!
Would love to know how to adjust for the baking time when doing the filling ahead?
Best Chicken Pot Pie I’ve ever made. I lessened the amount of stock and added a little white wine in its place.
My husband ate almost the whole pie and requested I make it again before he was even done!
Perfect! Made it tonight and baked it in my buttered cast iron skillet. I did add par boiled potatoes from my garden, because I had them.
Do the vegetables cook more when you bake the pie? Just finished the filling and the veggies still seem pretty raw upon tasting…
I followed the directions explicitly, except that I found out that I didn’t have chicken broth, but I did have beef broth. So I used that. It turned out great. This recipe is fantastic, and I promise to use chicken broth the next time I cook it.
Can you freeze the pie before baking or should I bake it, and then freeze it? IfI freeze after baking it, do you have instructions for baking the frozen pie. I appreciate you follow-up. Thank you
This should be named the perfect chicken pot pie!! My family and friends request it constantly. Only thing I changed was was half the parsley and add half fresh cilantro.
Can this same recipe be used for individual pot pies?
Omg! I loooove this recipe! My first time cooking a chicken pot pie and my family commented me nonstop. Really a winner with this one and will be doing another one for Thanksgiving. Thank you!
It came out absolutely fantastic! I used fresh peas instead of frozen. My kids helped me make it, they were so proud of themselves!
Amazing. Just made it. Came out great So easy and tasty.
Simple and clean flavors. Just what I look for in chicken pot pie. Some complained the filling was bland. Easy fix: actually try the filling and add whatever is missing. I added some nutmeg, mustard, and a few drops of hot sauce. Don’t be helpless. 😉
Finally the perfect pot pie recipe!!!
I love this recipe! It is delicious. I didn’t have to make any modifications. I made it for the first time on Sunday and I am already making it again on Wednesday. It was such a hit with my family that it was gone in a day!
Love this recipe! I’ve made it as written as well as tweaked to my tastes. I cheat with store bought pie crusts and it still turns out wonderful.
I added fennel salt to the recipe, and used rotisserie chicken from the local grocery store H‑E‑B and it made this recipe even faster to complete. 5 star
I never imagined i could make this good pie. Thank you so much for sharing your recipe
I’m a lover of chicken pot pies and I made this recipe last night. It was exceptional! So tasty! I added two more chicken breasts and used store bought puff pastry. Everyone had seconds! I shared it with my sisters. Loved it! A new fave!
Easy and delicious. You will not want to share !!!
Delicious,
I used milk and chicken broth, added cut up cooked potatoes..in addition to the ingredients listed above. Was yummy. Love to adapt my ideas into a recipe.
Awesome chicken pot pie, it’s been a hit every time I’ve made it. I generally make home made crust but have also used gluten free from the freezer section – both excellent.
I add frozen corn with the peas, and I cook the chicken separate from the veggies so I can brown it a bit. I’m going to freeze the extra one I made today for my folks.
Can I use corn starch instead of flour. Gluten free person but they would not eat the crust? THank you
Of course you can. I eyeballed the flour when I added it but it didn’t turn out as thick as I wanted it, added a little more corn starch/water mix to thicken it up. I gave my wife a small bowl of the filling before adding it into the pie, just set aside a portion of the filling for your gluten-free friend and reheat when serving…
Love this recipe. I’ve done it three times already. Tonight makes the fourth. Each time I adjust the recipe just a smidge for taste. I make two deep dish pies out of it and make extra chicken so I double up on my recipe. This is an all time favorite for my family.
Easy, good recipe. I altered to half and half, peas and corn, fresh thyme and garlic. Still great. Homemade butter crust is the best. Also i only put the top.on to save calories.jo
This is my first time making something with a pie crust. The top and bottom crust which touches the filling doesn’t look cooked. Is it possible that it isn’t cooked or does it just looks that way because of the liquid filling?
Made this for the first time today. Really is the best. I highly recommend shredding the chicken. I put 5 chicken thighs in the pressure cooker on high for 15 min then shred. Cooke the veggies in the pan then incorporate the chicken once the veggies are soft. Gives the pot pie an amazing texture. Also used homemade pie crust.
We made this pot pie last night – it was extraordinarily delicious!! We made the mixture the day before and let it cool in the refrigerator (so as not to get the crust soggy when we put it in), and we made homemade pie crusts. The only change we made was substituting cubed potatoes for the celery (we didn’t have any celery), and it worked wonderfully. We made three times the amount called for in the recipe (because we are a large family), and it turned out exceptional. We loved it, and this is a recipe we will definitely be making again!
Did you make in several pie plates or did you use a bigger baking dish? I want to make this for about 20 people but I’m concerned about the crust not getting done if I use a 9×11 baking dish.
Thanks Amanda. This is a great recipe. It was easy to make and everyone asked for more! I’m going to bake several pies and freeze them so that they will be handy on those busy days. Can you provide some information on how to reheat the cooked pie from frozen?
Excellent recipe! Thank you so much ! I added a little bit more broth just because my family likes it but more runny.
I make this ALLL the time. Everyone loves it an honestly it’s kinda fun and easy to make! Thank you
Made this for the first time last week and it was such a hit that I’m already making it again tonight. Found the recipe to be very straight forward and like that it includes pretty basic ingredients. I have to double the recipe for my family size and that’s easy to do. It tastes so fresh, so much better than any store bought or frozen version. I will definitely be using this recipe again and again!
Absolutely delicious. I’ve made this recipe many times now and it is fun to make and it hasn’t failed me yet. Everyonee I’ve served it to has raved. Quite often, while the pie is baking, I’ll make some extra sauce stove top using the same proportions as the filling, (1 part cream, 2 parts broth, thickened with a roux). The pie is perfect without the extra sauce. I just like having the option of an extra drizzle on each serving or on a fresh vegetable side or a side of stuffing like…
This past Thanksgiving, I wanted to bring the holiday dinner and spend the day with some very elderly relatives. A toasted turkey really wasn’t an option given the travel involved and limited facility on their end. Let’s face it, traditional turkey dinners can be a real pain even in one’s own kitchen. So, I made the filling the day before using tutkey breast, assembled the pies and baked them at their house, and served with a few traditional Thanksgiving sides. The dinner was brilliant. In fact, it may become the new holiday tradition!
Anyway, nobody loves their classic comfort food more than I and it truly doesnt get better than this.
This recipe is fantastic. My boyfriend loves it. I added 3 small potatoes cut up. I used frozen mixed vegetables instead of just carrots and peas and instead of using salted chicken broth I used just the cup of water. To mix the flour in without creating lumps I whisked together the flour and the cold water and seasoned the flour water with garlic powder, poultry seasoning and a pinch of kosher salt before blending with the cooked chicken and veggies. Eliminating the chicken broth allows you to season to taste without it being overly salty. I will definitely make this again. Fantastic meal!
Wow! This recipe was super easy and I’m not even a cook so that says a lot. It was a hit at dinner for sure! so simple yet extremely flavorful and comforting. Exactly what I was hoping for. This whole quarantine is killing me but man its doing great things for my cooking skills. Thanks for this awesome recipe.
The base is really solid and great flavor. However, I found it a little dry. Next time I will add more cream and chicken stock.
Yummy, yum, yum, YUM!!! I am a vegan amongst meat eaters, so I tried to make this dish a little healthier. I substituted spelt flour for the all purpose flour, unsweetened almond milk for the heavy cream, and I used the veggies I had on hand and in the freezer. Even so, the pot pie was DELICIOUS and GORGEOUS ! My family tore it up!!! Thank you, thank you for this recipe!!!
I made this a couple of months ago. I doubled the roux cause we like the sauce. It was perfect and amazing. This recipe brought back childhood memories.
I’m making it again today and would kike to add potatoes. Should I boil my potatoes some first? I want them to be soft and I’m afraid there’s not enough cooking time for that.
I added potatoes in small dice and they cooked just like the raw carrots. Worked fine in recipe. Great taste and texture and it looks pretty.
My husband brings home pheasants every year which I don’t like to prepare so I’m going to try them in this recipe. 🤞
I made this last night. It was super easy and absolutely delicious! My husband – who is an excellent chef and sparse with praise when it comes to other people’s cooking – gave me a big thumbs up and then had leftovers for lunch today! I didn’t have flat leaf parsley so I used the regular curly……..can’t imagine it cook have been better!!
Best chicken pot pie recipe I found, it’s the second time I do it, but this time it was much faster and tasty. Thank you so much!
This was SO delicious, the best I have ever tasted.
Excellent recipe! This was beautiful and delicious. I made it a little healthier by using olive oil to sauté the vegetables, and by using milk instead of cream. I also used a clove of garlic instead of garlic powder. I used frozen peas and carrots (thawed) and cooked rotisserie chicken for convenience. To prevent a soggy bottom, I baked off the bottom crust before pouring in the filling. I then added the top crust and baked until the top crust was browned and the filling was piping hot.
Great recipe! Very easy and delicious.
We didn’t have heavy cream so I added a good dollop of sour cream and it turned out wonderful.
Delicious. I added baby red potatoes. Thanks for the recipe!
I love this! Made it before and it’s delicious. Now during Covid19, there wasn’t a frozen veggie to be found, so I’m trying it with canned this time.
I boiled the chicken and added Two celery sticks and two potatoes, diced! Made the crust from scratch. Left out thyme and parsley, and I must say the thing smells like heaven! I used the chicken broth from my boiled chicken. It smells so good and looks like heaven. My boyfriend is going nuts waiting for it to cool. One of the best recipes I’ve made!
It is delicious 🙂
Although my family loves this recipe, I found time recommendations to be misleading. Between prep, cook, and cooling times, it takes me about 2 hours from start to finish. Worth it in the end! Delicious!
Very easy and tasty recipe. I added a little more thyme. Will definitely make again!
Loved it !! Very easy to read blog and straight to the point recipe. I will make again.
Delicious & easy to make. Just cut everything up before putting together. I also added 1 cup of a potato. Have high blood pressure, so I deleted the salt and used organic 74% less sodium chicken broth sold at Aldi’s. Did not have to add extra butter or liquid because of the added potato.
It was super easy and very flavorful…only gripe is it was VERY overly salty…not sure if 1 1/4 teaspoons is a typo? I’d definitely only put about half that next time.
I used a little less salt and unsalted chicken broth..perfect!
Great and pretty easy
Made this a few weeks ago when we still had heavy cream. Now we don’t; can I make this with milk instead? Would I need to add more flour or anything? Thanks!
I made it with milk (the same amount as heavy cream it calls for). It turned out perfect!
I ended up using coconut milk in place of milk and it came out amazing
yep.we love this pot pie,we will make again and again and again !!! thanks-love pot pies in pinellas park fl
This has been my go-to recipe for quite some time! It tastes better than any store bought pie, and it utilizes ingredients I usually have on hand. Thanks for a delicious and easy family dinner recipe!
Finally found the chicken pie recipe I have searched for . This is the absolute tastiest, savory pie I’ve ever made.
The only change made was dried parsley as I didn’t have fresh
Would be proud to serve it to company
I am making this for a friend in need. Can it be cooked, refrigerated and reheated?
Been making this recipe for a while now. Can be stored In the freeze up to 3 months. Take out to defrost about an hour, then cook at 425 for 30 minutes. Works well!
Yes, it can be reheated. It’s best if reheated in the oven rather than the microwave.
Perfect! Easy and the added fresh vegetables make it really special but still quick to put together. Thank you!
Made tonight for my boyfriend! And it was a HIT! Ended up being able to make two pies. Will definitely make a again! I also did an eggs wash on the top.
What do you mean, not the easiest?? For me , this is a pretty straight forward, easiest and least complicated recipe I found online. The taste is really good as well. Thank you so much!!
The BEST thing to make when you are adhering to a Stay-At-Home order…My favorite comfort food…EVERYONE liked it…no leftovers.
Thank you for this recipe…this will be my go to Chicken Pot Pie recipe for the rest of my life…
Absolutely wonderful! I’ve enjoyed doing some extra cooking being locked up due to Covid-19. Very comforting dish in the midst of chaos. Thank you!
Can I freeze the mixture (made double) or will it be watery when thawed out? Don’t cook so not sure how this works! Thanks.
I assume this recipe would be identical using Turkey instead of chicken. I also think I may skip the bottom crust and it will still be great. The recipe looks great – my turkey is in the oven – can’t wait!
Awesome. Followed recipe exactly and is was terrific. I’m sure you could substitute ang vegetables you like and it would still be great. I will make this often!
Can you freeze?
I USE PUFF PASTRY FOR THE TOP CRUST PLUS 1 TEASPOON POULTRY SEASONING AND 1 TSP SAGE ADDS SUPER INTERESTING TEXTURE AND FLAVOUR!!
Do you just lay the puff pastry on top or did you crimp the edges with the bottom crust?
I just love this recipe. I tweaked it to my needs and it’s so easy. Leftovers heat in the microwave and taste as good as the first time.
This recipe is DELICIOUS!! The only I did differently was doubled the roux (my family likes a lot of sauce) This is the only recipe I use for the perfect Chicken Pot Pie. Thank you for this wonderful edition!
I have made many pot pies, but this one stays together nicely when sliced. Its delicious!
This is a wonderful recipe. The crust is perfect and the sauce is silky. We love this dinner!
Want to try this recipe but Don’t have creme or whole milk
Will 2% do and can I put a few cherry tomatoes in for vegetables ?
Very easy to make and my kids love it! I double the recipe and then I bake one and freeze one. When I’m ready, I simply thaw the pie and cook as directed.
My Family LOVES this recipe. I usually make 2 or 3 batches at once and freeze it after I get it thickened. That way, when we have a busy day planned, I just defrost it, put it in the shell and bake.
This is truly the best tasting pot pie recipe ever! I followed the original recipe almost exactly except I used a single layer of puff pastry on top. My husband loved it. Next time I will try the double crust version. So yummy.
Very simple and easy to make and actually much better than some of the more intricate recipes I’ve used. I will be using this recipe in the future! The only tweek i made, was that i omitted the thyme because my husband personally doesn’t like the spice. 🙂
My Mom and I were making chicken pot pie tender chicken and vegetables. It is the first favorite all confort food. I prep the oven and put on 350 degrees and add the seasoning to the all range chicken breast. sometimes my aunt friend in Harlingen Texas and I were making old fashioned lemonade for the picnic to my mom and other 3 sister and my friend Aunt Luz and so liked chicken pot pie
I have always loved chicken pot pie but never thought of making it. I followed this recipe pretty much exactly and it turned out just like the picture! My son had 3 serving and my husband 2. My husband was so impressed that he said to add this dish to our list of standard dinner recipes. It was a quick make!
Just made this for Valentine’s DayDinner with my wife and it is amazing thank you for this.. the flavors are wonderful.
If the filling has been in the refrigerator does the pie need additional cooking time?
Excellent! Made this for my husband. Absolute best. Don’t look for any other recipe. I added rosemary because I love it. Cooked in cast iron and added a top crust. Please tell us how to freeze…bake first or not. I want to give one to my father-in -law and want it to be impressive. Should he bake or should I? He will get a double crust
I love this recipe! The only slight modifications I made were to use white and dark meat boneless skinless chicken instead of only white, and to use half-n-half instead of heavy cream. The seasoning blend and ratio were perfect – I was a little skeptical about the amount of salt, but I went for it and had no regret! Not too salty at all! I definitely recommend this recipe! Thank you !
Ths chicken pot pie is awesome 😃😃
Absolutely great! Made with store bought crust and used what I had for veggies. My husband said it was the best he has ever had. Highly recommended!!
So I have heard that some people pre-bake the bottom crust before pouring in the filling. Did you with this recipe?
Snow day today….. wanted a vegetarian night and needed to “shop” my refrigerator so I did not have to go out on icy roads. Also, wanted fast so I could work on a home project. Fortunately I already had ready made pie crust. I used spinach, carrots, mushrooms, onion, celery and frozen peas. So I altered the ingredients but your recipe was a great base! Will definitely make again using your ingredients.
Served it with leftover Mediterranean orzo salad from the night before and because my beau is a big eater, I made a simple green salad. In his pre law school life, he had professional culinary training so he is a major foodie! He was impressed with my creativity.
You can also substitute Morningstar veggie chicken strips and Swanson vegetable broth to make it vegetarian. Our family loves this!
Easy and perfect every time.
Will this make 2 pies? I see ingredient list says two pie crusts so I am hoping it will make two?
It won’t 🙁 two pie crusts- one for top one for bottom. 🙂
No. A pack of pie crusts come with “2” pieces of dough which could easily be misunderstood as 2 full pies. It has the crust and the lid
No it will not make two. The recipe makes it very clear that the two pie crusts are to be used in ONE pie. A bottom crust and a top crust. You will have to double the recipe if you want two pies.
You don’t need a bottom crust and the recipe turns out great!!
awesome. Thats what I am doing tonight. no bottom crust but adding potatoes. For some odd reason. Potatoes and pot pie are amazing together
One pie. You need two crusts to make one pie. One crust for the bottom of the pie plate and one for the top to cover the filling.
Excellent. The tips are essential to making this pot pie so good. Made 3 pies the other night for 13 people and it was a winner. I followed the recipe except for exchanging whole milk for the heavy cream. I did make my own pie crusts half butter and half shortening. This is my forever recipe for pot pie. Thank you.
Fantastic recipe. I made 3 last night for our community group-14 people and it was devoured. All your tips were great….no soggy crust!! I changed the steps a bit due to the large quantity but it was essentially an easy do considering. Flaky tender crust, oodles of veggies and chicken. The flavorings were perfect. Thank you.
The recipe was great other than the salt…. 1 1/4 tsp?!?! I’m stunned that there aren’t more comments about this….I used 1/5 of the amount based on my own judgment and I’m so glad I did! The amount I used was plenty….I also prefer my pot pie with potatoes in it.
Agreed! We use about 1/4 tsp salt and also add potatoes. I also cook the chicken separately so it’s not overcooked and dry.
1/4 tsp salt is hardly any salt at all for an entire pot pie. You must have a strong aversion to salt. 1 1/4 tsp works just fine for me.
When do you add the chicken?
Did you READ the recipe?
Seriously? It was just a question. I’m certain even YOU could’ve accidentally skipped over something. Jeesh. 🙄
In step 2.
#2 in the directions:
Once the butter is melted, add the chicken
I’m astounded that this turned out to look exactly like the video and pictures! I “don’t cook” but this recipe made a list out of me! Lol. It was absolutely delicious! My two picky eaters both had seconds and my mom asked for my recipe!
Excellent! Was rather easy to make and very tasty! This is a keeper! I used a pre-made store bought crust. You would never have guessed it! Previous recipes I have made included potatoes. I thought about adding them but, convinced myself to follow the recipe as written. No regrets! I will follow the recipe in the future too! Thank you for sharing!
AMAZING!
I made this today for the first time—we loved it! I only tweaked it a little—added some chopped red potatoes and a green bell pepper, used a half pint of heavy cream, a rotisserie chicken minus legs and wings, and a 10” pie pan. Made my mom’s pie crust—brushed a little butter on top crust. Cooked potatoes and carrots in a little broth while sautéing onions bell pepper and celery. This really is The Best!
Easy to make….delicious…good for a quick Sunday meal.
This is the best pie ever. So simple and wholesome. Love it. This will be my recipe alwasy. Thank you
Fantastic! A real winner…will be repeated often at our house. Be sure to read the notes VERY IMPORTANT for perfect end result.
So good!! It was pretty quick to make it. The sauce was perfectly think enough to not spill out everywhere. My family ate every last drop without leaving even a crumb for leftovers! I made exactly as written.
It’s the most delicious recipe I have ever had and so easy to make!
I made this last night and it was very good. Stuck pretty close to the recipe except that I had leftover chicken breast from a whole chicken cooked in an Instant Pot. So I had broth from that meal too. Because of the chicken already being cooked I added it later in the steps of the recipe. When I make chicken pot pie I only use 1 crust on the top so a soggy bottom crust is not an issue. I recommend this recipe without any reservation.
Incredible! It was pretty simple to make and was so so delicious. My new go-to pot pie recipe. Thank you!!
I am making this recipe for 40 people.cooking in chaffing pans with just a top crust. I have multiplied the amounts by 5 times. Any hints that I should be aware of.
Easy to follow and the results taste great!
I made this and it was AMAZING! My husband wants me to make it every week. Thanks so much!
This lives up to its recipe title… it truly IS the best! Delicious!
Yum!
can this pie be frozen and baked later
The kids love it. It’s a keeper!
Simply amazing! I’ve been using a different recipe for a while now and thought I would try a different one this time. The flavor was fantastic and the filling wasn’t so runny as my usual recipe, which was nice. I used a frozen vegetable mixed bag + celery and came out just fine. This will be my go to recipe for chicken pot pie now.
Honestly, the best pot pie recipe I’ve found! Made it last night for Christmas Eve and it was DELICIOUS. Thank you!
Could I freeze the filling for use later? (I have a bumper crop of carrots from the garden I wish to process)
Simply delicious! No subs, no tweaking, just as is it turned out perfect. Your tip is key for a nice crust.
I made this for my lovely mother in law, who is very sick! She loved it! Thank you for this recipe! I just added some mushrooms to the recipe, turned out wonderful! Thanks Again!
Amazing!!
So good and relatively easy!
Hoping to freeze a couple of these for later…any alterations I should make in cooking time or temp?
Can this be frozen and if so at what point
I want to make this recipe can I use 1% milk instead heavy cream and can I use cooked turkey
Thanks
The first time I made this recipe I used 2% milk since my cream had gone bad. It still tasted delicious. I have since made this recipe with the cream and it tasted the same! I think the cream is more for liquid than the actual cream so go ahead with the milk.
What changes for a store bought refrigerated crust??
Loved this recipe. It was delicious and easy to make for this non-cook! I saved it with my Copy Me That app so I won’t lose it!!! I need to check out more of your recipes.
Can this pie be made and then frozen and cooked later?
Kayla
It’s probably ok to do so as long as you let it cool (perhaps 60minutes+) before putting it in the freezer.
Excellent! Was rather easy to make and very tasty! This is a keeper! I used a pre-made store bought crust. You would never have guessed it! Previous recipes I have made included potatoes. I thought about adding them but, convinced myself to follow the recipe as written. No regrets! I will follow the recipe in the future too! Thank you for sharing!
May I suggest covering the edge of the pie with foil to prevent the crust burning. Otherwise this is just right!
I used avocado oil instead of butter and gluten-free flour.Also, no salt. It was marvelous.
Followed the recipe with left over turkey and hash brown crust instead of pastry crust. Super good!! My go to recipe for sure!!!
If using frozen vegetables, should I add them when you would add the peas, or with the chicken and spices in step 2?
Hi, I was wondering whether using vegetable stock instead of chicken broth would be okay? I am unable to find a chicken broth that meets my dietary requirements. Thank you!!!
Delicious!!
I altered this just a bit by using poached chicken and sage instead of thyme. It turned out fabulously and I will use it many more times. Thank you!
Awesome recipe and so very tasty and easy to make.
Fabulous!! Used beef and beef stock vs chicken and added potatoes!
Yep, the name is right. This is quite possibly THE BEST tasting pot pie recipe ever! Only change I made was I used 2% milk. The flavor is amazing! and the trick to a firm pie is to let it sit before you cut! Thank you for this recipe!!!
Tasty chicken pot pie recipe! I subbed out dairy with almond milk and Tofutti sour cream and it was still delish! Needs some heat like Hatch green chiles.
I made this and left it to cool. My 11-year son found it and love it! Upon my return, he went out of his way to meet me in the garage to tell me he loved the pot pie. (It was a rare moment.) Thank you for the recipe. It’s a keeper!
Absolutely wonderful! Of course the hubby ate one pie to himself but I take that as a complement to the recipe and my skills. It was absolutely wonderful!.
Tweaked it a little with some white wine while cooking the chicken definitely enhanced the flavor for me and used my personal chicken bone broth instead of chicken broth worked fantastically! Wonderful recipie!!!! And does not keep me in the kitchen all day!!!
Without a doubt the best!!! Not big on garlic so I put half what the recipe called and it was a HUGE hit!! You WILL NOT be disappointed….BRAVO
This is perfect. Letting the filling cool is important. Thanks for the recipe…everyone loved it!
This recipe is excellent. I had leftover roast chicken, so I used that and some leftover potatoes. I didn’t have heavy cream so I used light cream. The flavor is outstanding. Next time, I will use a bit more broth. I only used a top crust, so I was able to put the pie mixture into the pie plate while it was still hot. I will make this again and again. Thank you so much for sharing.
Just made this pie. The best I’ve ever tasted. Added just a dash of dry sherry to the filling. Excellent recipe.
Loved this the 1st time I made it. But I added potatoes and inadvertently used buttermilk instead of cream Still turned out delicious. Do you have suggestions for making ahead and freezing?
FYI: I used Pillsbury crusts. Anyone use puff oastry?
So delicious I’m eating it while it cools. Is it ok to make and entire pie to freeze and bake later. I had confidence that all the comments were correct and I doubled the recipe.
We loved it!
This was awesome. I doubled the recipe and added red pepper, a little celery seed, and left out the tyme since I didn’t have any. Very, very delicious and harty!
This Chicken Pot Pie is fabulous!!! I didnt have dried thyme leaves, but I had ground thyme so I used half of the amount to substitute for the leaves. I used a store bought crust and it was still amazing. This one is definitely going in my recipe book.
Loved it I added fresh corn and green beans so I had the fresh version of the Campbell soup recipe your recipe puts theirs to shame
It was delicious! So much flavor. Will definitely become a staple in our household.
Just made it; great recipe! I added one acorn squash (raw, chopped, added with the carrots step). Made the mistake of buying a 2-pack of pie crusts (forgot top layer). Improvised with two “open-faced” chicken pot pies and it still tastes amazing!
I was thinking of just a top crust
Excellent!!!
Finally….the perfect chicken pot pie!!
Followed the instructions to the letter and it turned out perfectly. Fantastic recipe
Just came out of the oven a bit ago and Mr. Wonderful LOVED it! I’ve made homemade chicken pot pie from another recipe and it came out fine. But decided I liked this method of everything at once in the pan. I’ve only tasted the filling thus far and thought it was GREAT! Soon to cut myself a slice. Great method and recipe. Thank you!
This looks amazing! What pie crust recipe did you use?
Excellent
Simply fantastic
Whole family LOVED this recipe! Made individual pot pies using 1 box Pillsbury Pie Crust 2 count refrigerated roll out sheets & 6 count large muffin pan (both found at Walmart). Used rim lrg drinking glass to cut crust lining, filled w/prepared recipe, then used rim sml drinking glass to cut crust topping. Crimped edges together with fork and cut 3 knife slits on top to release steam. Followed recipe ingredients & timing exactly. Cooled & popped out perfectly. These freeze perfectly too. Seriously easiest & BEST tasting CPP recipe ever. Thank you!
That was the best chicken potpie I ever had delicious!
This is a really good recipe. I substituted corn for the onions tho. I think I may have under baked it a bit
Cuz the carrots were still crunchy. I made the crust from scratch so it was pretty good.
Indeed, a terrific recipe.
Yep,
This one is a winner.. Taste just like the old days. Thanks for the recipe.
I NEVER made a pop pie before and i tried it today. Can potatoes I sliced prepared the chicken breasts sliced and season in broth added onions and cooked chicken until tender added carrot and peas . For the sauce I used chicken gravy stir and cooked in pot for 20mins
omg I was pleased on the outcome
Awesome!!!!! I made this just added couple more ingredients fine green beans,corn and of course lil more flour, heavy cream and broth.. very tasty!! Kids loved it. Added more die to having a big family. Do try?????
I have an electric oven. Should I use the lowedt rack?
Absolutely love this recipe!!
is it possible if i use a puff pastry instead of pie crust?
This recipe was easy to make and simply amazing! Love the fresh vegetables and I used fresh herbs from the garden. I made my own crust which just added more deliciousness. My spouse didn’t speak during supper…that is how I know it was a hit. Thank you.
I am not a cook. In fact I dread cooking. But, This was easy and so delicious.. I bet if I had put ALL the ingredients it’s would’ve been even better. LoL!
This recipe is awesome!! Followed all directions aside from using homemade hash brown crust. Definitely the only pot pie recipe I use! Thank you!!
This really is the best chicken pot recipe I have tried. My daughter who is super picky about pot pies told me this was a keeper. That was a first. Husband ate the rest and loved it. No leftovers. And it was a quick and easy dinner.
This is the best chicken pot pie I have ever tasted!
I have made it four times this month and everyone that has ate it says the same!
I agree wirh others who said tbis is a very easy pot pie recipe, yet very tasty. I used shredded rotisserie chicken and put the filling in four ramekins. I used a store-bought gluten-free pie crust and cut out circles and placed tbem on thw filing. They came out perfect.
The BEST CHICKEN POT PIE ! 5 star recipe
This is the best chicken pot pie! The only thing I do different is double the broth & butter the crust 😋
I’ve never made a pot pie before so I figured I’d try it out since my boyfriend wanted me to. I’m 39 and have lived all over the world. So I’ve cooked ALOT. I don’t measure ingredients either,I just put what I think it needs. This came out PERFECTLY! I used everything the recipe called for just no measuring. Will make 2 next time thank you!
I’ve been cooking for fifty plus years and this is without a doubt the easiest and most delicious pot pie recipe I’ve ever made or eaten!! I even serve it for company and I’ve been asked for the recipe every single time😍
Every member of the family loves it!!
This pot pie is so good, I made it exactly as written except I used fresh thyme and added some frozen green beans.
This is a great simple recipe! Instead of cooking the chicken with the veggies, I poached them in water while the veggies cooked. Towards the end and while I was waiting for the mixture to cool, I shredded the chicken and added it in along with the peas! It was perfect!
I have made this twice now and make 2 pies at a time! Big hit! Yummy 😋
My first time making chicken pot pie. It fed 3 people. Success!!!! Delicious! Thank you for this recipe!
I don’t keep cream arrive the house because it’s not very healthy. Do you think I could substitute it with Cashew milk?
I personally would try it there’s nothing wrong With 7 substitute cashew milk in replaced of the cream in my personal preference to trying to be healthy.
I’ve made smaller dishes with the substitutes seeing how things out out honestly sometimes its works out and other times not so much , but this is how recipes are made from cooks Experimenting with their own recipes making fresh new or revamping others
This is a wholesome dish that fills the belly and soothes the soul. I love that this recipe uses herbs as they really give it a fuller flavor. Thanks for an easy recipe! I changed out chicken for meatless strips and substituted the broth for a vegan protein broth no problem. Sure to make it to the family recipe book. .
Awesome recipe!
I’m at this recipe at least once every month.
I always double the recipe and make two😁
my friends and family and myself just absolutely love this chicken Popeye
I’m 18 and can’t cook to save my life but I’m trying. I saw this recipe and thought it was doable. It also seemed like the country cooking I’m used to. It was easy and delicious thank you so much.
This is FABULOUS!! The only thing I did differently was use boneless skinless chicken thighs because I didn’t have any breasts. My family ate every crumb and got mad because I didn’t make 2. Thank you for this recipe. I printed it out and put it in my heirloom cookbook so I won’t loose it!! It’s yummy y’all!! 😁
I doubled up this recipe and added some daikon for a little extra flair. My husband loved it. So simple but great flavor. Thanks!
Also, don’t add daikon. It adds a bit of bitterness to the pie but thankfully the bitterness went away the next day.
Best chicken pot pie ever! I am allergic to onions (allium) so I substituted half a red bell pepper, diced. delicious!
Delicious pot pie. Family loved it. Plan on 2 hours plus though.. this is not a 50 minute meal. 20 for prep + 30 to cook + 15(minimum) to cool.. does not equal 50 minutes. Also, you’ll need 2 packs of deep dish pie crusts(4 total) if you want to double this. Still a really good chicken pot pie though
Help!!!!😭😭😰 I just used pan cake mix Instead of flour. What do I do now?
It turturned out great. Thanks. I used puff pastry as my crust for top only. Made 6 remiken. My very picky eater loved it too.
Sure was good. You might consider blind baking the bottom crust for 10-12 minutes to keep it crisp ……with all that liquid and vegetables contained inside. 🙂
Really great pot pie. I make it fairly often and it’s always a hit.
Delicious! A family favorite.
I am a very poor cook but I followed this recipe to a T and it turned out so great. I will definitely make this again. Thank you!
Can this be frozen?? And how much longer would I put it in the oven for?
I love this recipe 5 stars
I love chicken pot pie, I made this with a can of Campbell chicken soup(concentrated) it was the best ever, great flavor. I made my crust homemade, love all the veg. in it with a potato.
Outstanding. The only additions I made was a bit of white wine to the filling and an egg wash to the top of the pastry crust. Followed by a sprinkling of salt to the top.
Amazing chicken pot pie, And I’ve made a few. I always kept trying new recipes. I can stop looking, now.
used half greek yogurt/ half sour cream for the heavy cream. worked very well. Thank you.
I’ve made this several times and it’s always a bighit. I do us e celery and onion,, but for the rest of the vegetables I use frozen mixed vegetables..
What I like about this recipe is it’s versitility. I used boneless chicken thighs instead of brests. Boiled them separately and used the broth for the recipe. Skipped the cream and increased the broth to 1 1/2 cups. I added a cubed potato to the sautéed vegetables, skipped the garlic and decreased the thyme to 1/4 tsp. I used only 1 top crust because I had extra after making a one crust pumpkin pie. It turned out beautifully! I will save this recipe and maybe alter it with sweet potatoes or turkey.
my favorite potpie recipe. It’s easy, 1 pan and pour it in the crust. I added 50% more cream and broth cause I like sauce- it was perfect.
Thank you ever so much for the chicken pot pie recipe, it is “right on the money”.
I have developed the recipe with metric values in both English and Spanish. If you like, I will forward MS Word file to you. Best Regards.
I have made this two times and it is always perfect!! Even though fresh veggies are always best, I was in a hurry and used canned/drained/rinsed Veg-All for my veggies after sauteeing onion. Turned out amazing, since Veg-All has potatoes. Only thing was frozen peas are always tastier than canned peas in it. Amazingly easy recipe. The spices are right on! Thank you for sharing it.
Awesome! Best chicken pot pie recipe I have ever found! Perfect as it is. Made it again, included mushrooms, corn and a tad less salt for my taste. Fabulous.
Made this last night to use up a turkey roast that was mistakenly purchased. Just cooked and ate one of the mini pies I made last night… Amazing!! Because I had refrigerated the pie overnight, the cooking time was closer to 45 minutes to get the top crust to brown up nicely. So good!!
Also, I realized that I’m an adult and can sneak pie crust scraps INTO the pot pie as well, for even more flakey goodness!!
Made this exactly as written – delicious!! Thank you. I always like to add in more veggies, but this recipe is just so perfect as is, I have a hard time doing it! Maybe one day I’ll try 🙂
Ive made too many times just so great.
I can’t believe chicken pot pie was this easy! Making it for the second time tonight! That you for the detailed instructions and best tasting CPP I’ve ever had!
I have made this pie several times. I use a creole mix of diced red onion, celery and green onion! Mixed with the fresh thyme it is so fragrant baking! My whole family loves it every time I make it!
Can I use sour cream in place of heavy whipped cream
Debbie, from my experience, you shouldn’t use sour cream, as it might cuddle on you.
I used 1 cup of Carnation Evaporated milk instead of heavy cream. I also added 2 small (diced) potatoes to mine and I used 1 1/2 – 2 cups of chicken broth. But, we like some extra “sauce” in our pot pie. Just a personal preference. 😊 I also use about 1/2 of a rotisserie chicken, we got from Sam’s Club. This was the best Chicken Pot Pie I have EVER made, and I have made many! I think I will try using puff pastry for the top crust next time! 😁👌
My daughter and I made this last week and substituted unsweetened plain almond milk for the cream and added more carrots. It was a hit! My husband can’t stop thinking about it. 😊 Thank you!!!!!!
I had never made a chicken pot pie before but thought I would try this one. It was delicious and I have just made another one. It is very good and not hard to make. I did use the refrigerated pie crusts, though! I have also read the comments and would like to experiment by adding other veggies!
Thank you so much for this recipe, it’s absolutely delicious! The only thing I added was a bit more cream because I like it extra creamy but that’s total preference. Your recipes are awesome and I truly appreciate you sharing! 🙂
3/6/2019
I made this today just as per the recipe except I did not have fresh parsley so I used dry. I made the sauce at noon and refrigerated it until 5:00pm when I was ready to make it for supper, I cooked it an extra 10 minutes to accommodate the colder sauce, this came out perfect both crusts were done just right,I will definitely be making this again,nice flaky crusts and great flavor with just the right thickness for the sauce .
Thank you for sharing this with us!
I noticed a previous comment was actually a question -do you cook the pie crust before adding the filling? I know that when making many pies you do, so that is a good question. My brother is coming for a visit and I know he would love this. Also, do you think I could add broccoli and spinach and leave out the carrots? Thanks.
I add small pieces of broccoli & cauliflower. Have not tried spinach but give it a try. Practice is the best experience.
I would coock and squeeze out the excess water from the spinach before adding to the filling. Spinach has a lot of water and would throw off the liquid ratio if that step was skipped. Also don’t cook the pie shell beforehand.
What kind of cream do I use for classic chicken pot pie recipe?
any heavy whipping cream will work.
I made this a few days ago. I used 1/2 cup of carrots and picked up the slack with a 1/2 cup of diced potatoes. I swapped corn for the peas. I gave it a little extra splash of the cream. I let the filling cool down before loading the pie shell but apparently not quite long enough. The bottom crust was just a bit mushy but the top was perfect.
Do let the pie firm up for at least 15 minutes after removing it from the oven. That’s what I did, and it was a bit runny on the first slices. By the time we had second helpings (this recipe is so good I can’t imagine anyone just doing “one and done”), the pie had firmed up quite a bit. This is a wonderful recipe! It has very good flavor from the spices and the fresh parsley. I can’t wait to make it again.
I use this recipe with no crust, pour it into a greased casserole dish and make a crust topping with almond flour milk and butter to keep it keto friendly. Spread the flour crust topping over the entire casserole, can also add cheese in last 5 minutes.
It was absolutely delicious!! I used frozen mixed vegetables instead of fresh and it was amazing. First time making pot pie definitely making it again
The pie filling was absolutely delicious I used frozen mixed vegetables instead of fresh it was amazing !!!
Followed the recipe exactly except substituted broccoli for the peas. It turned out wonderful. Will definitely fix this again.
This was amazing, I’ve made chicken pot pie before but not like this. It was creamy and flavourful!
Ive made this 3x already and my entire family loves it! Which says a lot because my kids are very picky eaters. Thanks so much for sharing this recipe!
Wow! Excellent recipet!!! Will definatly make again & again!!! Thank you!!!
I always loved the way a chicken pot pie warmed me up on a cold winter day. This recipe brings back the same wonderful taste of my childhood. Thank you!
Do I cook the pie crust before filling, or leave raw?
This was amazing!! I will be making again! Family loved it….thanks for such a great recipe!
It’s pretty good!! Super easy. Read the reviews and thought I’d try it. Family loved it!! If this is your first time fixing a pot pie, this is the recipe to try. Thanks for sharing!
My husband loved it amazing recipe ❤️
I made this with gluten free flour and frozen gluten free pie crusts. It was phenomenal! Great recipe!
Loved it! Took suggestions and removed chix and veggies from pot leaving broth/juices behind. Added flour to create a roux, then added 1/2 and 1/2 and broth and 1/4 cup of white cooking wine. Whisked together to get rid of lumps, added chix and veggies back … DELISH!!!!
I’m going to make this tonight and cannot wait! My family loves chicken pot pie. However, heavy cream is kind of a pain to find in the stores here. Is there any simple substitution I could use for the 1/2 cup?
I never use cream. I sub with whole milk or even 2%
I used half and half. It was great!
This turned out awesome – the tip about cooling before filling is key! I foiled the edges so they wouldn’t burn – yum yum!!
OMG was delious. I used chicken thighs and made my own broth with the thighs….. It was fantastamazing!!!!
Made this tonight for dinner and it was a hit with my family. Tastes fantastic and is the best recipe I’ve tried. Sorry Laura V.
Made this tonight. Perfect! Big hit with the family. Will definitely make it again!
Easy to follow recipe. This is my 3rd time making it. Delicious!! Thank you for sharing.
So good! I didn’t have parsley so I used some fresh rosemary and fresh sage added to fresh thyme. It was so hearty and delicious!
I am normally sceptical about making internet recipes, but oh my my! I made this last night exactly how the recipe says and it was delicious! My husband says no more store bought pot pies 😂
Made it tonight and it was a huge hit with the whole family. Thanks for a great recipe!
I have made this twice.love it
Only I use a can of mixed veggies OK
Good idea to use canned mixed veggies! I’m trying to do something quick after work but hearty on a winter day. So that cuts down on prep time. Thanks!
I baked for an additional 10 minutes, probably because my oven is gas, but it perfectly baked my refrigerated crust! My boyfriend said it was the best he’s ever eaten. Totally blows Marie Calendar out of the water!
This recipe was absolutely amazing very delicious I added some potatoes very good
This was my very first try at chicken pot pie. It was soooo good! Other recipes have looked so difficult that I wouldn’t even try them. My husband loved it too! Btw, I’m 67 years old and just now found the best chicken pot pie recipe ever!!! Thank you for publishing it just for me!!
LOl. I’m 79 and just found the best of all the chicken pot pie recipes yet too. Was so delighted to see your comments.
Would love to receive your favorite dish/dessert recipe! My grandmothers cook books are my cherished possessions! Theres space in the Notes section I would love to fill in with your recipe ;^) Thank you!
The best Chicken Pot pie ever! I seasoned the chicken and Seared it for flavor. I used fresh English Peas and fresh thyme. The pie was bursting with flavor and even tasted better as leftovers the following day. Will make it again.
This recipe was not only easy but it is very delicious Thank You
Tried this recipe n it wss perfect !!! Mouth watrring !!!! Thank you for sharing !!!
I made this over the weekend and it was delicious. I did add 1 cup diced Russet potato, and only 1/4 cup onion. Did not change anything else and it turned out great! Can’t wait to make it again.
Made this last night, AWESOME!!!
This recipe is perfect. Thrilled with how it turned out. Delicious! Plan to make it again!
Ok, I made this vegan. I used Chickenish for the broth, tempeh for the chicken, vegan butter for the butter, cashew milk, and made a vegan crust. I also added some diced potatoes. I love the way this turned out. My husband loved it and that is saying something. Thanks for the recipe.
I am making this tonight and will veganize it! The only thing I see wrong is that you say the crust is flaky but there is no recipe for it. 🙁 Its ok because I am a super pie crust maker but it would have been nice to see what you do with yours to pair it with this particular pie. I’ll let you know how the vegan version comes out! looking forward to this one!
This was such a good recipe! I was bummed because I had misplaced my go-to recipe for chicken pot pie. I’m so glad I found this one, because it is better than my original recipe! 🙂 I just added diced potatoes to mine and it was perfect for our family! Thanks so much!
I made this with a couple of modifications because of allergies. I subbed evaporated coconut milk for heavy cream. Gluten free crust, and potatoes for peas. I’m allergic to peas. It was great. Thank you for the recipe.
I hate when people rate a recipe based on their mods but unfortunately, I could make this to a T as the hubby hates celery. Instead, I added a whole russet potato (reduces the carrots to 2/3 c simply to balance out the sheer volume of veggies and make sure it would all fit in my pie plate). Other than that, I made this exactly as written and it had a pretty darn good taste. However, I thought I’d share that my modifications threw the consistency off. Without celery (which is primarily made of water and would help keep the gravy from getting too thick) and adding potatoes (which increases the starch content), my filling was prettyyyyy thick. Too much if you ask me (hubby on the other hand was raving about how great it was). So in my opinion, if you’re one of the many who like potatoes in your pot pie, keep in mind that they’ll naturally thicken your gravy and you’ll need to reduce the amount of flour to compensate. In addition, despite cooking for enough time after adding my flour, I still tasted a bit of raw flour in the final product. Next time I’ll probably just remove everything from my pan to make a quick roux and combine everything back together before cooling my filling next time. With all that content it’s nearly impossible to make sure all of the flour is in contact with the pan long enough to cook that taste off.
Obviously my sauce consistency issue is no reflection of the recipe as it’s written since I had to modify, so my rating reflects the overall taste and processes alone.
Happy cooking!
I’m not a big fan of chicken pot pie but my daughter is. Tried this recipe tonight and it is an instant favorite for both of us! And it’s easy! Thank you!
I made this last night and it was DELICIOUS! My husband basically finished the whole thing and raved about every bite he took! This is my first recipe from your site – I am excited to try more! Thanks for the great dinner!
I just made it with Turkey, we will see tonight how it turns out
My husband and son love this recipe!! Thanks!!
Knocked it out of the park. Many thanks. We added fresh herbs (basil, parsley, thyme) from the garden, a little turmeric and a handful of shitake mushroooms. None of our puppies wanted to leave the kitchen when the aromas hit . . . 🙂 Headed over to enjoy this with our 104 years young grandmother. Paired with an arugula, pecan, apple salad . . . raw honey, balsamic, olive oil dressing. Yes!!!!!!!!!!!!
Made this with the leftover dark meat from our Thanksgiving turkey. Was very delicious! The thyme is a nice addition to the sauce. I will definitely use this recipe again.
This recipe may not be *the*easiest, but it was still quite easy and oh so delicious! I made it according to the instructions exactly, and got rave reviews from my husband, kids and parents!
Can I freeze this uncooked? Has anyone used turkey?
Made this tonight. So so good. I’m not a big fan of pot pies but sure did eat a lot of this. It was so good. So easy. My favorite so far!!
Definitely a keeper! Very Delicious, whole family really enjoyed it. Can’t wait to make it for a pot luck dinner to share with everyone.
Very tasty!
Excellent. I used a puff pastry sheet on top because it was easier for me today. The mixture was so good. Thank you for sharing this recipe with us.
When you used the puff pastry, was the oven temp and cook time different? I’d love to try!
Used cubed boneless, skinless chicken thighs. Added cubed potato & substituted fat free half & half for the heavy cream. Yummy! Thank you for a wonderful recipe!
This is a very good recipe for an old time favorite..its a keeper!
Wonderful recipe. Tasted absolutely amazing.
Absolutely delicious comfort food! Highly recommend the recipe. Cannot begin to be in any way a comparison to the prepared ones in frozen food section… and easy to make after you’ve done it a few times.
My wife a picky eater she loved you chicken pot pie
This looks like the best recipe for the weather right now. Cant wait to try this out. Thanks for sharing 🙂
I agree, the easiest is NOT always the best. This my friend hits it out of the park! Yum
Chicken pot pie is the ultimate comfort food. This is one of my favorite recipes!! SOOOO good!
This looks like comfort food at its best!
A true classic with the most deliciously flaky crust! Definitely one the whole family enjoyed!
Chicken pot pie is one of my favorite comfort food dishes!