Chicken Pot Pie

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Chicken Pot Pie -this classic homemade chicken pot pie is the ultimate comfort food! Learn how to make this easy chicken pot pie recipe and you’ll never buy a chicken pot pie again!

Chicken Pot Pie slice served on dish

Turkey or Chicken Pot Pie

I know the title of this post reads Chicken Pot Pie, but today we are going to call it a Turkey Pot Pie since I know you all have leftover Thanksgiving turkey in your fridge to use up!  This chicken pot pie recipe works great with chicken or turkey and why not put that turkey to good use by making a delicious pot pie for dinner? I am sure you are all tired of eating leftover turkey sandwiches. It is time for something new!

And if our classic chicken pot pie sounds good, note you have to try our comforting Chicken Pot Pie Soup. It is super creamy and delicious and SO easy to make!

Perfectly baked homemade Chicken Pot Pie

Chicken Pot Pie Your Family will Love

Chicken pot pie is the ultimate comfort food. Buttery, flaky pie crust filled with shredded chicken (or turkey), vegetables, and a creamy sauce. It tastes like home.

Josh makes this recipe all of the time and the boys love it. They get so excited when we tell them we are having chicken pot pie for dinner. They don’t even complain about eating their vegetables because they are eating PIE for dinner. Nothing else matters.

Serving Homemade Chicken Pot Pie

Perfectly browned chicken pot pie crust

Tips for making Homemade Chicken Pot Pie:

  • If you don’t have leftover turkey to use up, then you can go the chicken route. For easy chicken pot pie, Josh usually uses a rotisserie chicken from the store. He shreds the chicken and uses it for the filling.
  • And I know you made homemade pie crusts all last week so if you want to cheat and buy a pie crust from the store, I totally get it. This chicken pot pie crust is the BEST, but storebought will work out great too!
  • Chicken pot pie freezes beautifully. After the boys enjoy a few slices for dinner, I usually put the rest away in the freezer so I can reheat leftovers for lunch or busy weeknights.

This classic homemade chicken pot pie is the perfect meal for when you are craving comfort food. My boys love it and I think you will too! And it is the perfect recipe to use up your leftover turkey. Turkey pot pie is the perfect post-holiday meal.

If you like this chicken recipe, you might also like:

How to make chicken pot pie with classic buttery chicken pot pie crust

Chicken Pot Pie

This classic homemade chicken pot pie is the ultimate comfort food! It is a family favorite.
4.86 from 117 votes
Prep Time
40 minutes
Cook Time
45 minutes
Total Time
1 hour 25 minutes


For the chicken pot pie crust:

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup cold unsalted butter cut into cubes
  • 1/2 cup cold buttermilk
  • 1-2 tablespoons cold water
  • 1 large egg beaten, for the egg wash

For the pot pie filling:

  • 1/4 cup unsalted butter
  • 1/3 cup diced onion
  • 2 medium carrots sliced (about 1 cup)
  • 1 stalk celery sliced (about 1/2 cup)
  • 2 cloves garlic minced
  • 1/3  cup all-purpose flour
  • 1 1/2 teaspoons minced fresh thyme
  • 1 tablespoon minced fresh Italian parsley
  • 1 teaspoon salt
  • 1/2  teaspoon black pepper
  • 1 3/4 cups chicken broth
  • 1/2 cup heavy cream
  • 3 cups shredded chicken or turkey
  • 1 cup frozen peas


  1. First, make the pie crust. Combine the flour, sugar, and salt in a large bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter.
  2. Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge while you make the filling.
  3. To make the filling, heat the butter over medium-high heat in a large skillet. Add the onions, carrots, celery, and garlic and cook until tender, stirring occasionally.Whisk in the flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream. Whisk until there are no flour lumps and then simmer over medium-low heat for 10 minutes or until sauce has thickened. Stir in the shredded chicken or turkey and frozen peas. Remove from heat and set aside while you roll out the pie dough.
  4. Preheat oven to 400°F.
  5. Remove the pie dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll out the dough into a 12-inch circle. Dough should be about 1/4 inch thick. Transfer dough to a 9-inch pie pan. Pat with your fingers, making sure it is smooth. Trim the extra overhang of dough with a knife and discard. Fill pie with filling. Roll out the second disk of dough and carefully cover the pie. Trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With sharp knife, slice a few small slits in the center of the top crust. Using a pastry brush, brush crust and edges with beaten egg.
  6. Bake for 45 minutes, or until crust is golden brown. I use a pie crust shield to protect the edges from browning too much too soon. Cool for 10 minutes, cut into slices and serve.
  7. Note-we love making this recipe when we have leftover rotisserie chicken or turkey. This pot pie freezes well. Cool completely and freeze for up to 1 month. You can freeze the whole pie or slices.
Nutrition Facts
Chicken Pot Pie
Amount Per Serving
Calories 476 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 18g90%
Cholesterol 127mg42%
Sodium 929mg39%
Potassium 287mg8%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 3g3%
Protein 15g30%
Vitamin A 3090IU62%
Vitamin C 10mg12%
Calcium 53mg5%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

chicken pot pie, pot pie

This classic homemade chicken pot pie is the ultimate comfort food! It is a family favorite. #chicken #potpie #dinner #chickenrecipe Visit for more simple, fresh, and family friendly meals.
Chicken Pot Pie -this classic homemade chicken pot pie is the ultimate comfort food! Learn how to make this easy chicken pot pie recipe and you’ll never buy a chicken pot pie again! #chicken #potpie #dinner #chickenrecipe Visit for more simple, fresh, and family friendly meals.
The BEST Chicken Pot Pie Recipe. This easy homemade chicken pot pie is a family favorite recipe. Use rotisserie chicken or leftover turkey for an easy weeknight dinner. #chicken #potpie #dinner #chickenrecipe Visit for more simple, fresh, and family friendly meals.
A family comfort food, that's what a creamy chicken pot pie is! It is made of buttery flaky crust filled with shredded chicken and creamy vegan sauce! They are perfect for busy moms who go after a delicious and healthy dish for dinner. Save this pin!
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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I agree that chicken pot pie is the ultimate comfort food!! I just wrote about how it’s my all-time favorite… Especially when it’s chilly outside. This version looks wonderful!

  2. THANK YOU SO MUCH for this recipe! I’ve been wanting to make a chicken pot pie for years, but for some reason it was always too intimidating for me. This recipe was just perfect. It was easy! And SO delicious! My husband said, “This is really, really good. Really good!” Yay – go me!!! (I have to admit, that I used a store bought pie crust. I am just tired of making crust from scratch. It’s not “my thing” at.all. I have made many from scratch crusts, but I simply DO NOT like to! Haha! So I won’t anymore!)

  3. I am 9 months pregnant and was craving comfort food yesterday, the first snowy day of the year, so I made this recipe. It was fabulous. Wouldn’t change a thing. We ate half and froze the other half… husband already took a piece out of the freezer to eat again for dinner tonight! So delicious — I will be making this again. Thank you!

  4. Can I save calories and make it with just a top crust?  It won’t cut into nice slices though, will it?  Maybe have to use a spoon to serve the portions?  What do you think will happen with just top crust?

    1. Hmmm, I have never made it without a crust. Maybe if you bake it in a pie plate and bake pie crust pieces separately and add those as “crackers” on top when serving?

    2. I always use just one crust for my chicken pot pies. I use an oval casserole dish and just tuck in over the filling. Be sure to prick the top with a fork. It works great and just enough crust that you don’t miss the bottom one. I quarter it with two servings for dinner, and leave the rest for lunch the next day. Use a spoon to put in a shallow bowl. Not pretty but still delicious.

  5. So, I know I’m weird – I love chicken pot pie – except for the chicken! I’m not vegetarian/vegan – I’m fine with chicken broth and cream – I just always eat the crust and veggies and leave the chicken.

    Is there a way to sub more veggies for the chicken? Like potatoes and broccoli instead? I’ve scoured the internet and can never find a good veggie pot pie that doesn’t also leave out chicken broth/cream of chicken soup//cream etc. thanks for any tips!

  6. just linked here from your year end favorites, love this must have missed it, love that crust is NOT pre-made, thank you for this, perfect time of year for chicken pot pie!

  7. I noticed your directions said it freezes well. Do you freeze it before it’s baked and how long do you bake & what temperature for frozen.  Thank you

    1. You can do either, but I like to freeze after it’s baked so I can reheat it easier. You can reheat in the oven at 350 or in the microwave. I like to freeze individual slices for lunches.

  8. Is there something I could sub for the heavy cream? (It’s the only thing I’d have to run to the store for..) I’ve read I could mix up a butter/milk combination but I wasn’t sure if that would effect the chemistry of how the pie sets.

    1. I pull it out in the morning and let it defrost and then reheat it. If you have single servings in the freezer you can defrost in the microwave and reheat.

  9. Delicious!  My husband and I made this for dinner tonight but we used pheasant and I used a different crust recipe, only because I wanted to use ingredients I already had available to me.  It was amazing.  

  10. Made this for the first time. First chicken pot pie recipre. Came out fabulous. Realy everythimg was cooked perfectly. Will make again. Even the wfe liked it, Lol. Ate it all….. What More to be said
    Cut and pie top were prefect.


    1. Question: could you make both the filling and crust ahead of time, store in fridge overnight and then assemble and bake the next day? Trying to prepare ahead for dinner with guests arriving in town.

  11. I made this pie tonight, just as the directions state and it was really, really good.  I am very critical of most things that I made and I had nothing but good things to say.  The crust is very rich and buttery and the sauce is delicious.  Thanks for a great recipe!  

  12. Can’t find the flipping recipe. Why are food blogs so annoying. People just want the recipe, fast easy done and gone.?

  13. Hi! I’m making this for dinner tonight! Just one question thoug…are the garlic cloves supposed to be minced? Or chopped? Or whole? 

  14. This is the best chicken pot pie I have ever made.  I used split chicken breast – skin and bones included.  Olive oil, salt and pepper and fresh sage (my garden) in a 375 oven for 35 minutes.  Made a pate brisse crust (my usual) Then followed the recipe almost all the way. 

    1. Hi, did you experience any burning when using only a top crust? I want to make this in individual oven-proof bowls, but with only top crust. Thanks, and Happy New Year!

  15. just made it…..filling is pretty good, it need it more flavor, for my taste and the dough is not very manageble, may be I did something wrong….. 

  16. This is a fabulous pot pie. I am going to make it again and wonder how far in advance I could make the dough for the crust? 

    1. You can keep the dough wrapped in plastic wrap in the fridge for 3-4 days. You can also freeze it for up to one month! Glad you liked the recipe!

  17. I’m freezing the whole pie.. how long and at what temp should I cook it when we’re ready to pull it out of the freezer?

  18. If you freeze the whole pie, how do you recommend warming it up again? Would you only recommend freezing a fully cooked pie?

    1. You can freeze it cooked or uncooked. If you want to freeze it uncooked, let the filling cool before adding the top and freezing. Wrap in plastic wrap and aluminum foil. When ready to bake, bake it frozen, no need to thaw, just add more time to the baking time, probably 15-20 minutes.

  19. This was so, so good! I made it for my husband and daughter and they loved it. Thank you for sharing this lovely recipe!

  20. When you freeze the pie and want to reheat what is your oven temp and for how long is it in the oven. Thank you in advance for the help.

    1. I am worried the crust would get soggy if you put it all together. Maybe make the crust and keep the filling separate and assemble the next day?

  21. Hello! This looks delicious!

    I would like to make this and have it on hand. Is it best to freeze it before or after you bake it? Thanks!

  22. I made a double batch of head chicken pot pies last night and they were incredible!!! The BEST pot pie I’ve ever had!! Even left over today…the crust was still flaky and crunchy. 

  23. Made this today. Only thing I changed was I used frozen carrot and peas mix. We loved it. Great flavor and I make my own pie crust all the time — I decided to use yours today and it was wonderful! 

    Definitely a keeper. 

  24. I made this recipe last night and it was so delicious! The only thing I added was some small cubed white potatos, and 1/4 cup of chicken broth, and cream (of each). The crust was also so nice and buttery with a very small hint of sweetness, I will definitely be keeping this recipe, Thanks!

  25. Very tasty recipe and easy to make. It really does look like the beautiful picture when you cut it. The filling stays put and the Pot Pie has a sweet comfort food flavor that will become a standard meal in my kitchen.

  26. Hi. I am just a bit confust with the dough instruction. Do I mix innthe cubed butter to the flour mixture or do i roll the butter into a sheet? Thanks so much and hoping for a quick response so I can bake this now☺️This seems like a very delicious recipe.

    1. Put the butter in the bowl with the flour mixture and then pour it onto the counter and roll the butter into the flour mixture. The butter will mix in. Enjoy!

  27. What if you wanted to make 4 ” or what the size is for smaller port pies?  How long would you cook them then?
     Thank you!

  28. Made this last night. First time I have every made a chicken pot pie from scratch. It was totally delish last night and reheated in the microwave for lunch today. Was wondering how you thaw and reheat after freezing as I would love to try that as well.

  29. Made this tonight and it turned out amazing! The process for the crust was so easy and I’m so excited to use it again! It was an easy dinner to make, especially with rotisserie chicken! 

  30. Always gets rave reviews!

    Note: Expect to spend some time making this. Total time as listed only works if you have everything prepared in advance.

  31. This looks & sounds amazing! I am planning to make this this weekend for a family camping trip. I plan to make it at home & then reheat it before we sit down to eat around the campfire. How would you suggest reheating without overlooking the crust?

  32. delicious pot pie. doubled recipe for 2 pies used 1 store bought crust just for top and sprayed bottom of pie plate used dry parsley and thyme 1 t each no salt and chicken not turkey also used fat free half and half to save some calories and fat
    next time will make in a 9 x 13 dish

  33. This was so good! I substituted the buttermilk in the crust for 1/2 cup of milk and 1 1/2 teaspoons of lemon juice and it still turned out flakey and delicious! I also used dried thyme and 1 teaspoon of Italian season gin place of the fresh herbs. This is a keeper for sure! Thanks for the great recip

  34. Delicious! My kids were skeptical. Celery…eeeeww. They tried one bite and were in aww. Making this again today.

  35. We are dairy free so I used cocunut oil and almond milk for the crust and didn’t add the heavy cream to the filling. The crust came out so delicious, light and had the perfect flake. We loved the recipe! Thank you 

  36. Amazing recipe.  I have one pot pie ricipe I have made for years, but this is much better!  I made these today to freeze.  I tripled the recipe and used aluminum 8″ pin pans. I had filling leftover so I put it in a loaf pan and topped with fillo dough I had in the freezer.  Tastes great!

  37. Finally found the family chicken pot pie recipe for our family after several attempts! The filling of this pie was absolutely delicious – even the super picky 14 year old boys devoured the meal. Thank you for the wonderful recipe. I used a store bought pie crust due to a time constraint and it was still amazing. Next time I will try the crust recipes as well. Make it tonight – you won’t regret it!

  38. Delicious!  I would recommend making it without all the thyme and parsley as it does overpower the taste alittle.  I tried adding less of each but it was still a lot.  I am going to be making this again minus those two ingredients.  The crust was so delicious and doesn’t need those spices at all.  

  39. My son- in- law, who before claimed not to like chicken/ turkey pot pie, tried to abscond with 1/2 this dish for his lunch today. It was the most delicious pot pie we have all ever eaten.

  40. I made this last night. I added diced potatoes that I boiled first. Ended up with a triple batch of filling and I made a generous double batch of sauce because I like the final pie a little bit drier. It was delicious! My husband and 23-yr-old son raved about it. 🙂 I ended up with 3 full size pies. I froze quite a bit in individual glass containers so it can be easily reheated. Great recipe. Thanks!

  41. Hello, I am very confused about the very first step. Can you add more depth or add it to the video? Because the recipe says to combine the butter with the flour mixture, then separate it to roll out the butter just to add it back to the flour in a ball? This just doesn’t make sense. Please help!

  42. This recipe was delicious! My husband loved it. Such a comfort dish for a chilly fall night. I did add mushrooms and leftover asparagus. So good! Will be making this again!

  43. This recipe is incredible! I made it last night and it is hands down the best Chicken Pot Pie ever! The crust was perfect and the filling had a wonderful flavor. My family loved it! I am so happy to have come across your site. Thank you!

  44. This was the BEST chicken pot pie I have ever had. My family loved it. I sent a piece to my mother for dinner (she lives around the corner from me) and she said it was the best she’s ever eaten and she’s had it from several places famous for their pot pies. I cooked chicken breasts and cubed them instead of shredding. I used ready made pie crust and also added some cooked cubed potatoes. It added wonderful bulk and texture. Do not skip the thyme, that is what gives it such a great flavor profile. Will never use another recipe for chicken pot pie and am printing this one out for my daughter to go into a cookbook to give her when she gets older. 

  45. Very good taste.  I used pilsbury crust and it came out nice and flaky. I will make with turkey after Thanksgiving. Got compliments from my guests. 

  46. I really loved this recipe. Only one thing, as for that delicious pie crust, I would lessen a little on the sugar like a teaspoon of sugar if it concerns a dinner pie such as this recipe. However, this would make the most perfect dessert pie crust imaginable!

  47. I love my mom r southern pot pie recipe HOWEVER YOU NAILED IT!!  This was exactly perfect- I did not make my own crust (cheated ) BUT yours sounds awesome with the buttermilk. 
    THANK YOU for appeasing this picky perfectionist I will keep trying your recipes!! 

  48. Made this tonight. Came out solo much better than I thought. Made my own heavy cream an added diced potatoes. And made it in a bigger pan. So doubled the pie crusts an filling. Didn’t add salt either.

  49. This recipe is DELICIOUS! I used store bought crust to save time. Then, I cooked boneless/skinless chicken breast in a slow cooker (6 HRS on Low OR 3 HRS on High) until chicken shreds apart. My whole family loved it!

  50. My 11 and 13 year old boys love this and ask for it often – I truly think they would eat it every night for dinner if I made it!  Even though it takes some time, the recipe itself is easy as well, which is a bonus!  For now I use store bought crust, but hope to try making my own soon…

    1. That was supposed to be a FIVE STAR review, darn fingers on a cell phone…  it is a delicious recipe!  And also, for anyone who doesn’t have heavy cream, I have used milk with a bit of butter and it’s great too, so don’t let that stop you from trying it now! 

  51. Would you recommend freezing this before baking? I made 2 of them, one for my in laws and one for us but thinking I may save it for a crazy busy week.

    1. You can freeze before baking or after. If you want to freeze before baking, it will take longer to cook after. If you freeze after baking, make sure it is completely cooled. You can reheat the whole pie in the oven or you can defrost and reheat individual portions in the microwave. I hope that helps!

  52. Hello, I made this recipe a couple weeks ago and loved it! Thank you!

    I’m wondering if anyone has tried using the crust recipe with other pies? I’m thinking of using it for my pumpkin pies on Thursday. 

    Also, have you ever tried freezing these crusts? And if so would you freeze them before or after rolling them out? It was so good, I’d love to have the crusts pre-made in the freezer to pull out in a pinch. 🙂

    Thank you!

    1. Glad you liked the recipe. Yes, you can use the pie crust for other recipes. I freeze the pie dough in a discs and put in the freezer. You can roll them out and put them in pans and freeze, but I never have enough room:)

  53. I have made this recipe  at least 5 times and am making it again today … it’s really quite easy and everyone LOVES it!!! Did not put parsley but I find the thyme really kicks up the flavor!!!!

  54. Made this today with leftover turkey, and added half of a potato (diced and parboiled before adding). Delicious! We’ll enjoy this all week as lunches, too. Easy to make and reminiscent of pot pies we enjoyed as kids. Thanks for sharing your recipe! 

  55. Delicious! Used store bought crust but the filling was very easy to make and so yummy! I am determined to try making the crust recipe though. Great recipe, thank you!

  56. Tasty. I added parboiled potatoes and some frozen corn. Hearty and satisfying meal using our leftover thanksgiving turkey

  57. This pot pie was delicious! Ive never made one before trying this and i will do it again-soon! My husband atill talks about how perfect the crust is! Thank you!

  58. If you put the dough in the frig for a time and you take it out, wouldn’t it be hard to roll out cuz the dough would be cold n hard.

  59. I made this the other day with our thanksgiving turkey left overs. It was delicious!! I will definitely be making it again. The pie crust was so flakey and delicious. I will be making this again and again

  60. This sounds so good.  I really want to make it.  But I have a dairy intolerance.  I can handle the butter but the heavy cream would do me in I am afraid.  Do you think that I could substitute anything, like maybe coconut milk,  for the heavy cream?

  61. I was wondering how you reheat the frozen baked pot pie.  I am making meals for my elderly brother for xmas.  Do you put right in oven and what cooking temp and time. Thx. Maryann

  62. I can’t find he recipe for the pie crust crackers and I really want to makethis for my daughter because I know she will LOVE THIS  but I also know she will love the crackers over the 2 pie crusts 

  63. This is an awesome recipe!  Definitely the ultimate comfort food.  I shared it with a friend and we both loved it! Would not change a thing.  Thanks for this incredible dish. It’s just what I was looking for!

  64. Wow! Thank you so much for this recipe. I used my own crust recipe, but followed your instructions for everything else down to the crust protector, and it turned out perfectly! I loved that the filling was not a runny mess, but remained thick even after baking. The bottom crust did not turn into a doughy soggy mess, but remained intact. Your proportions/ratio of chicken/veggie to liquids were spot on. My husband ate 2 huge slices, and my son cleaned his plate, veggies and all! The simple/basic ingredients really enhance that comfort food taste! Wow. Thank you for sharing, this will definitely be added to the dinner rotations.

    On another topic, any recommendations on how to make apple pie filling that won’t turn the bottom crust into a soggy mess?

  65. Love your recipes, vlogs and have used many for Christmas dinner. I want to make this delicious turkey pot pie-but do you think I can do it in individual oven-proof Bowl she and without a bottom crust? Thank you, and Happy New Year!

  66. Hello, I have just did it and it was so much easy that another recipes I made in the past.  Because it is not to elaborated and I feel the filling is more healthier.  I made the crust the day after and leave in the refrigerator, so today I only have to the filling, at this moment it is in the oven, I can wait to taste it.  I’ll let you know.  

  67. This is by far the best EVER recipe for homemade Chicken Pot Pie. It is extremely easy to make and everyone will love it. I used the pre-made roll out dough instead of the homemade because i was in a rush.

  68. GIRL. You’re not kidding when you say “the best”!!! I don’t know you but I’m proud of you. This recipe is going in the book. 
    I used a food processor for the dough (first time making crust and it came out great!) and added more veggies plus a parsnip :). 

  69. Lovely recipe, thank you! I made it for my mom and little brother as they’ve just come down with colds. It was perfect. I placed the filling in a dish and placed store-bought puff pastry on top to bake and it was great! 

  70. First time ever in my 20 year marriage I have ever made chicken pot pie for my husband and family, I’m so excited, I just got it in the oven. Can’t as I to see how it turns out.

  71. This my go-to for chicken pot pie! I don’t make the crust bc it’s easier to just buy it. But it’s DELISH! My kids love it.

  72. I just made this recipe. First time ever making chicken pot pie and it was a huge success! Wonderful flavor! The fresh parsley and thyme make this dish great! Thank you for a delicious recipe. I will be making it again tomorrow!!

  73. I just made this! It seemed to go pretty well! (it is in the oven as I type haha) I am just curious as to how you get the edge of your crust to look so pretty and fancy!!

  74. Made this last night.   It is fantastic!   I did cheat and used store bought pie crust but other than that I followed the recipe exactly.  Will definitely be  making this again next time I have leftover turkey.  

  75. This is by far the best chicken pot pie recipe I’ve ever made. I love the way it holds together to cut and serve and it does not run all over the place in your plate. Just PERFECT!

  76. First off, this recipe is amazing and the addition of thyme to the pot pie is wonderful. I LOVE chicken pot pie and this recipe makes me so happy. This is also the best crust I have ever made. Thank you for the recipe!

  77. I just want to say that I came across this looking for a quick easy chicken pie and decided to give it a try. Can I just say that this is the best pie I have ever had?! It’s absolutely delicious! I live in Denmark now and my husband has never had a chicken pot pie before. Well, he loves it. I made it for his mom one day and she loved it too. I shared it with a friend in the UK, he loved it. And a friend in Australia, he loved it too. Soni think it’s safe to say, I give this recipe ⭐⭐⭐⭐⭐! And

  78. This pie is delicious! Do you freeze it before it is baked? How long and at what temperature would you heat it if it has already been baked and frozen?

  79. This is the best chicken pot pie recipe!!! It’s definit in my “go to” recipe file.  Even my finicky son and grandson love it!  
     The pie crust, filling and easy to follow instructions are all perfect.  Thank you for sharing.  I enjoy many of your recipes.

  80. This looks delicious!

    One question though: I don’t have any chicken / turkey leftovers. Would it be ok to grill the chicken first, and then put it in the pie?
    Or, considering the baking time, would the chicken cook if put uncooked inside the filling? I am not sure though, maybe it’s best to grill it first.

    Cannot way to try it!

  81. Made this today and my family loved it! I Used store bought pie crust, but I will try this recipe next time. I had enough filling for 2 pies.

  82. I made this tonight. Too bad I couldn’t post pictures, because I’ll say mine stacked up to what they have to offer. This is absolutely delicious, but make no mistake, there is work involved. The crust is very labor intensive, but is so impressive in presentation. I followed the recipe to a T, and the results are worthy of the labor involved. This dish is worthy of company, despite it’s humble origins.

  83. I’m soooo picky when it comes to recipes but this one is a winner (and I haven’t even made it yet. I love the crust ingredients, I’ve been looking for a new crust recipe. Can’t wait to make it!

  84. This is such an amazing recipe. I’ve made it five times since I found your site a month ago. We’re addicted! I do have a question for you, though —

    I want to make this and take it to a friend who is going through some difficult times. Do you think I could fully assemble the pie with a Pillsbury crust (including the egg wash on top) and take it to her to cook within a few hours of my delivering it, or do you think the crust would get soggy? I want to eliminate as much work as possible for her, so the closer to “out of the fridge and into the oven” I can make it for her, the better.

  85. Hello, I made this recipe for the first time today & my family and I were impressed with this delightful dish. The flavors were just perfect! We will be having this addictive dish again! Very easy to make.

  86. I have made this recipe at least a dozen times (the filling) and I absolutely love it! So does my family. I was using store bought pie crust but now I make my own using Martha Stewart’s recipe only because it is fewer ingredients and less time consuming for me. Thank you for this favorite recipe 🙂

  87. This chicken pot pie is perfect for the cold weather, Maria! It is truly a delight to munch on that crust and get to the creamy, buttery, and sumptuous filling. No wonder your kids LOVE this; my loved ones did, too! I cannot wait to try this recipe with turkey when I get the chance. Cheers!

  88. This is the best chicken pot pie I’ve had. The crust was perfect. I hadn’t made one with buttermilk before but I certainly will again with meat pies. It holds up very well.

  89. YUM YUM YUM! I used a different recipe for the pie crust as I only had butter on hand. Other than that – followed to anT!

    I used light cream and rotisserie chicken. 

    I can see this being a healthy recipe. Reduced sodium broth, Turkey, light team, less salt, less butter. But it was YUM! My boyfriend and his Mom loved it. I could’ve eaten that filling with a spoon as I cooked it. Haha. Had to stop myself. 

    Great foundation. You could also add different veggies. Versatile 🙂

  90. Can’t wait to make this! Love all of your recipes 🙂 Can the pie crust be made a day ahead to save time for my hectic weeknight cooking? Thanks!

  91. We got this recipe from a friend and my family LOVES it!! In fact, after the first time making it they were wondering when if I would make it again the next night. It is now a weekly request!!! THANK YOU!!

  92. Excellent. . Easy. .. delicious
    I used half and half instead of heavy cream. .. Also added basil because I love it!

  93. I made the chicken pie first and is heavenly! Decided to try the turkey now for a job event. I hope, I feel confident it will work, or looking forward to that. Very excited. This is about my third try in making a chicken pie from scratch and this one is a perfect winner, but I have to admit it takes some practice to understand the timing of everything. But,the saying is ‘Practice Makes Perfect’.

  94. This recipe came out AWESOME. Creamy, delicious, just the right amount of everything including ease. I added a bit more carrots than the recipe called for and also a pre-made crust. Everything else was followed to a T. May have added a bit more onion than recipe stated, but only because I couldn’t find the 1/3 measuring cup. By the way, this was my first time making a pot pie, or pie of any kind, on my own. Highly recommend for ease of directions, although again, I did use a pre-made crust.

  95. My husband is lactose intolerant. I have made creamy chicken and rice soup using whole coconut milk. Do you think I could use coconut milk instead of heavy whipping cream?

  96. I have to say that I was skeptical about adding the buttermilk. But it was more easy to handle than what other crust recipes that I’ve used. Perfect flaky texture as well. This is a keeper. Thank you so much for sharing!
    Ping xo

  97. Great recipe on all counts. I’ve made a couple dozen different pot pie recipes over the years, but this was the one I was looking for. The recipe was clear and easy to follow, and the pot pie turned out perfectly: buttery, creamy, rich, and gorgeous (even with my lousy crust skills). I doubled the recipe and made it in a casserole dish with no changes to the recipe and had no trouble. Thank-you.

  98. I love this recipe. Great flavors. I used frozen mixed vegetables (corn, carrots, peas and green beans) and diced firmly boiled potatoes. 

  99. Delicious! I made this last night in a 8″ x 6″ casserole dish, with a butter crust on the bottom and top. I first baked the bottom crust in a 450 degree oven for 10 minutes before I filled with the mixture, then laid the unbaked crust on top, sealed and continued baking at 400 degrees for 40 minutes.

    1. Did using a different size pan and precooking the bottom crust work? I’ve been thinking about the same thing…

  100. De-li-cious. This crust is delicious. And the filling. I went with a bag of organic mixed vegetables that has peas, carrots, and beans and just tossed that in with the onion and garlic at the beginning. Also had no cream so I just poured a little milk. But it’s definitely on my recipe list now for future staples.

  101. Thank you! This was delicious and easy to put together. I will be making more for family to have in their freezer over the winter. 🙂

  102. This pie and crust were simply delicious! I have failed at crust for years, but this recipe was simple, easy, and the crust turned out far better than I could have hoped! And the chicken pot pie filling is wonderfully comforting too. 

  103. I have made this recipe many times now and it never fails to WOW! Everyone I have ever cooked it for LOVES it. I haven’t been able to find a recipe that even comes close to this one. It is the Best! 

  104. This recipe is so easy to make and absolutely delicious.  It is my kids favorite meal.  I use premade refrigerated pie crusts to save time on busy week nights. 

  105. Just made this for dinner last night. Absolutely wonderful! I’ve made my fair share of pie crusts before but followed your recipe and it was the flakiest most delicious crust I’ve ever made. Definitely a keeper. Thank you for an awesome recipe. We will be making this one many more times in the future.

  106. Oh my goodness this was exceptional! It was so warming and cozy on this cold night. To make things a little easier I used store bought crust and it was still amazing so I’m sure a homemade crust puts it over the top. For those short on time, I also bought mirepoix from Trader Joe’s so I didn’t have to chop the carrots, onions, and celery. This recipe will be on repeat!

  107. All I have to say is wow! This was the best pot pie I’ve ever had! Seriously. 

    My dad smoked our Thanksgiving turkey this year, and I used that in lieu of chicken. I also used store bought pie crust (I know, I know). I didn’t have time to make it myself, which is my preferred method, but it still turned out amazing. 

    Thank you!

  108. This is a great tasting pie. My family loved it. I love using fresh ingredients which is what drew me to the recipe initially. It took a little longer to make then expected (I made it after work for dinner). I would advise making it on a weekend and freezing it to eat later in the week unless you have time to make it earlier in the day.
    This recipe is a keeper!! I shared it with a few friends who also gave it rave reviews.

  109. Delicious! Made this for a friend that just had a baby. She was craving pot pie! I used rotisserie chicken and it was so quick and easy. Tried the filling and it was absolutely delicious! Highly recommend

  110. This is so good. Like so, so good! We were eating th filling before we could even get it into the pie plate. I’m already calculating reasons to make it again, is anyone tired, sick or hungry…oh let me make you this delicious pot pie!

  111. Hello
    . I would like to try this recipe but i’am french and in france buttermilk don’t exist. Can you help me for the chicken pot pie crust ? an advice ? Thank you for your recipes

  112. This looks absolutely delicious! If I were to bake it and then freeze it to use later, how do you recommend reheating it? At what temperature and for how long? Thank you so much!

  113. I have tried to make pie dough for decades (not a baker), but I am ecstatic to report that your dough recipe was finally a success for me! And the chicken pot pie is a new favorite. The resident chef and sous-chef (me) didn’t even tweak the recipe. Thank you!

  114. I’ve made this filling a couple times – it’s so good! I used store bought crust, and this time used extra chicken stock in lieu of heavy cream – still just as delicious!

  115. Best chicken pot pie recipe I’ve ever made! All the others are too soupy, too dry or call for canned soup. This recipe is just right. 

  116. Delicious and easy! I added cubed potatoes to it and couldn’t find any fresh thyme at my grocery store so I had to leave it out but still great. Definitely making it again!

  117. Made this on a weeknight. I bought crust from the store, but followed the rest of the instructions to a tee. It still took me about an hour and a half. But it was worth it! It turned out delicious and beautiful! Wish I could attach a photo.

  118. I’ve made this several times. It’s a hit with everyone. First time I made it, I followed the recipe. Now we are dairy free so I sup almond milk instead of heavy cream. It is still JUST as yummy. I also cheat and buy store bought crust though. Thanks for sharing. It’s a great recipe when making a meal for others also!

  119. I made this with roasted turkey breast and it was incredible! So thick, savory and a lovely flakey crust. My husband said it was RQ – Restaurant Quality! This is another keeper recipe. Thank you!

  120. By far my favorite filling recipe to follow! I have a crust recipe I use for everything. Curious, I’m making this for a vegetarian friend, how might I need to adjust the filling since since there won’t be chicken?

  121. Amazing recipe. Highly recommend. Made exactly as written including the homemade pie crust. Yes, it took extra time, but the flavor cannot be replaced by a store bought crust. Husband and even my 5 and 7 year old boys ate it including the veggies inside! Thank you for sharing this piece of heaven. 

  122. This is hands down the best chicken pot pie recipe! Ive made it more than a dozen times and have passed it on to friends who say the same…couple things…i love tyme so i always use 2 teaspoons (i use a good quality dried tyme as apposed to fresh) also if you dont have fresh parsly you can definitely use dried or even italian seasoning works! I add broccoli to mine and always use a full broken down rotisserie chicken. The best comfort food! :o)

  123. I’ve made this several times now, and I love the filling! It’s become my favorite way to use leftover rotisserie chicken. I use a different pie dough recipe that a friend gave me years ago.

    I wanted to say thank you since this has become a favorite in my house, and it’s great comfort food.

  124. I’ve adapted this recipe this for parties a few times and get glowing reviews every time. For the filling, I prepare it making sure the onion, carrot and celery are diced pretty small (~1/4 inch) and typically add in some minced fresh rosemary with the other herbs.

    Rather than one large pie, I cut circles to fill a cupcake pan. I use a small measuring cup to help form the dough (cutting out small wedges if necessary) before placing in the pan. Then I fill the cups and bake. Even without a top crust they brown nicely. The crust of the pies don’t stick to the pan and they will release easily (spilt over filling might stick a bit) for hand held pies. I usually make a double batch (but still using only 1 rotisserie chicken) and get 18-20 pies.

  125. Love this recipe and make it for my family and for meal trains! I’ve noticed several people ask about how long to reheat a cooked pie in the oven and on what temperature. I read about how long to cook an uncooked frozen pie but not the other way around. I never know what exactly to tell people about reheating when I make this for a meal train. Can you share?? Thanks for this delicious recipe! We pass on the thyme and only season with salt and pepper-we also add’s perfect!

  126. This is hands down my favorite pot pie recipe. I use my own pie crust recipe but the filling is perfect! I cut the thyme in half and add rosemary. Everyone raves about it and asks for seconds and thirds

  127. If I want to bake this in individual ceramic pie ramekis – 4″-5″, how would I adjust the baking time so the pie does not get too dry?

    1. I haven’t tried this, but for sure reduce the baking time. I would check at 20 minutes to be safe, Take out when the crust is golden brown.

  128. This is my new favorite recipe for comfort food. I’ve made it twice and can’t wait for fall to make it again and again. Thanks for sharing!!!

  129. I’ve made this recipe 4 times already and every time it’s delicious. I use store bought pie crust and make my own shredded chicken. So delicious!!

  130. Pinned this a couple years ago and this is still my go to recipe for chicken pot pie. The flavors are just amazing! I add potatoes and adjust the liquid accordingly and it is just sooooo good! Thank you for a great fall Sunday dinner 🙂

  131. This is a super recipe. I cheat and use store frozen pie crusts. I also add sliced potatoes ( canned work well ), peas and small baby onions. It should be more then 5 stars yummy 🙂

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