Chicken Pot Pie -this classic homemade chicken pot pie is the ultimate comfort food! The buttery, flaky, and tender pie crust Is filled with a creamy chicken and vegetable filling. You will love this cozy dinner and it freezes well too!
Chicken Pot Pie is the ultimate comfort food, and this is the VERY best chicken pot pie recipe out there. Trust me. It gets rave reviews every single time. Your friends and family will LOVE it.
The homemade crust is buttery, flaky, and tender and easy to make. It will be your new favorite crust recipe.
The hearty chicken filling is creamy and loaded with colorful vegetables. And let me fill you in on a little secret, we use shredded rotisserie chicken to keep the recipe easy as PIE!
This savory pie makes a great weeknight meal and is freezer friendly too! You can’t go wrong with this classic meal.
And you will also have to try our comforting Chicken Pot Pie Soup. It is a DELICIOUS soup!
Table of Contents
Perfect Pie Crust
This is the perfect pie crust and really makes the pot pie special. Of course, you can use store-bought pie crust, but our homemade pie crust recipe is the BEST. I promise, it isn’t hard to make.
For the crust, you will need the following ingredients.
- Flour– use all-purpose flour.
- Sugar– add just a little granulated sugar to slightly sweeten the crust.
- Salt– to enhance the flavor.
- Butter– use unsalted COLD butter.
- Buttermilk– make sure your butter milk is cold too.
- Cold water– 1 to 2 tablespoons to help the dough come together. Add a little at a time.
- Egg– to brush the top of the pie so it gets nice and golden brown in the oven.
- Butter– to cook the veggies and to add flavor.
- Vegetables– onion, carrots, celery, and peas
- Garlic– use fresh garlic cloves.
- Flour– use all-purpose flour to thicken the filling.
- Herbs– parsley and thyme.
- Chicken broth– use your favorite brand.
- Heavy cream– to create a rich filling.
- Chicken– use shredded cooked chicken. We like to use rotisserie chicken to keep the recipe super simple. Leftover turkey also works well in this pot pie recipe.
How to Make Chicken Pot Pie
- First, make the pie crust. Combine the flour, sugar, and salt in a large bowl. Add the cubed cold 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 the butter is incorporated into the flour. Mixture will be very flaky and look a little messy, and that is ok.
- Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter
- 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.
- To make the filling, heat the butter over medium-high heat in a large skillet. Add the onion, 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.
- Preheat oven to 400°F. 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 ¼ 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 the creamy chicken 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 wash.
- Bake for 45 minutes, or until crust is golden brown. If the pie starts to brown too quickly, you can cover it loosely with foil or use a pie crust shield to protect the edges.
- Cool for 10 minutes, cut into slices and serve.
Here are a few side dishes that go great with this cozy meal!
- Easy Green Salad or Kale Salad
- Roasted Broccoli
- Roasted Green Beans
- Mashed Potatoes or Mashed Sweet Potatoes
- Buttermilk Drop Biscuits
- Easy Cornbread
How to Store
If you have leftover chicken pot pie, let it cool completely and then cover tightly with foil or place in an airtight container. Store in the refrigerator for up to 4 days. Reheat in the oven for best results. You can use the microwave, but the crust might get a little soggy.
How to Freeze
Chicken pot pie is a freezer friendly meal. You can freeze the pie unbaked or baked. For best results, I recommend freezing the pie unbaked, so the crust doesn’t get soggy.
- To freeze an unbaked pot pie, make sure you assemble the pie in a metal or foil pan. A glass pan might shatter when going from cold to hot. Don’t add the egg wash before freezing or the crust can get soggy. Cover the pie with aluminum foil and freeze for up to 3 months. When you are ready to bake, place the frozen pie, covered with foil, in a preheated oven. You don’t have to thaw it first. Bake for 30 minutes and then remove the foil. Brush the pie with the egg wash and bake for an additional 35 to 55 minutes or until the pie is golden brown and cooked through.
- To freeze a baked chicken pot pie, let the pie cool completely. Wrap in aluminum foil and freeze for up to 3 months. To reheat, you don’t have to thaw the pie; place in a 350 degree F oven and bake until heated through.
We prefer our homemade pie crust, but you can use your favorite store-bought crust
Yes! Pie crust can be made up to 3 days ahead of time. Keep it in the fridge, well wrapped in plastic wrap. You can also freeze pie crust for up to 3 months. Thaw overnight in the fridge before using.
Yes! We love making this pie after Thanksgiving or Christmas when we have lots of leftover turkey. Turkey pot pie is delicious too.
If your pie is browning too quickly before the end of your bake time, place a sheet of foil loosely over the top to keep it from getting too dark.
Use a food thermometer to check that the internal temperature of the filling. It should be 165°F.
Yes. Assemble the pie, but don’t add the egg wash. Cover with plastic wrap and store in the refrigerator for up to 4 days. When ready to bake, preheat the oven and remove the pie from the fridge. Brush with egg wash and bake until golden brown and cooked through. You might need to add 5 to 15 minutes to the baking time.
Yes, leave out the chicken and add more vegetables. I like to add mushrooms for a nice and hearty filling. You can even add chickpeas if you want a boost of protien.
More Chicken Dinner Recipes
- Chicken and Dumplings
- Lemon Butter Chicken
- Easy Skillet Chicken Thighs
- Honey Mustard Chicken
- Baked Chicken Tenders
Chicken Pot Pie
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 ½ 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
- 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.
- 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.
- 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.
- Preheat oven to 400°F.
- 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 ¼ 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.
- 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.
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
This looks delicious!
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!
Overall this is so good and my family really liked it. However I think it could’ve used a little more seasoning, maybe more garlic and salt and pepper? I’ll play with it a little. Loved the fresh thyme and parsley. I also want to try adding potatoes. Not sure if it’s just because it was my first time making it, but it took way longer than 40 minutes to make from start to finish. Next time I will make the dough ahead and refrigerate, clean and chop all veggies, and shred the chicken earlier in the day or night before. Also I used reduced fat buttermilk and cream and it was totally fine.
Beautiful pot pie!!
That looks like the most perfect Chicken Pot Pie I have ever seen!
That is one really nice looking chicken pot pie!
I can easily go for turkey pot pie! Great way to use leftovers!
I am excited to try this recipe 🙂 Have you ever used this crust recipe for a sweet pie(like apple, etc)?
Yes, we love this pie crust for sweet pies too!
I’ve never made a chicken pot pie from scratch before! This looks incredible!
this looks like the perfect pot pie! this is one of my ultimate comfort foods!
Turkey pot pie is on our menu for tomorrow, but I never found a recipe. Guess I just did! Cannot wait to try it!
The perfect weeknight meal!
YUM!! I adore a good chicken pie. Will be making this one for sure!!!
hey girl this looks so yummy!
So much savory goodness!
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!)
What crust did you buy ?? 🙂
This was such a fun weekend with you!!!! Love all the pics
This looks so delicious. Look forward to trying it. Thank you.
When do you include the Italian parsley?
With the thyme! I updated the recipe. Sorry about that! Enjoy!
Need the breakdown of carb, protein and fat.
Great recipe, we’re making it tonight for the second time. If we need nutrient info we’ll use the web. Thanks Maria!
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!
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?
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?
I did not mean without any crust – I meant just use a top crust – no bottom crust.
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.
was wondering about this and the quinoa enchilada bake- can they be frozen unbaked? Then I can thaw/bake when wanted?
Yes, you will just need to bake for longer if they are still frozen.
When you freeze is it before or after baking? If after, do you thaw and reheat?
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!
Sure ~~ I am big a receipe changing. Add any veggies that you want and sub out veggie broth for chicken broth
You can sub with chicken of the woods mushroom. It really tastes like chicken!!
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!
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
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.
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.
Oh I lied. I’m out of buttermilk as well. Is a makeshift sub for that a poor choice for the crust?
How do you reheat after it’s been frozen?
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.
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.
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.
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.
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!
Yay! Thanks for leaving a comment. I am so glad you liked the recipe!
Yummy!!! It is a different dish. I will definitely try it. Thanks for sharing this chicken pot pie. And I like your way of Directions.
This looks so good! Do you recommend pre baking the bottom crust before filling?
We never do.
Can’t find the flipping recipe. Why are food blogs so annoying. People just want the recipe, fast easy done and gone.?
Looks amazing. Can you also add potatoes
Hi! I’m making this for dinner tonight! Just one question thoug…are the garlic cloves supposed to be minced? Or chopped? Or whole?
Minced garlic. Enjoy!
This was a HUGE hit! We loved it! I mast have to make 2 next time. Everyone wanted more. Thank you!
Glad it was a huge hit!
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.
Yay!! Glad you liked it!
Forgot! I did not use a bottom crust.
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!
ME GUSTARIAN SUS RECETAS EN ESPAÑOL
My husband said “totally awesome” Absolutely the best I ever had. The crust amasing.
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…..
My husband loves this recipe! It is a lot of work, but so worth it! It was his father’s day request.
Has anyone ever tried making one and freezing it before cooking it?
Yes, you can freeze it!
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?
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!
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?
If you freeze the whole pie, how do you recommend warming it up again? Would you only recommend freezing a fully cooked pie?
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.
This was so, so good! I made it for my husband and daughter and they loved it. Thank you for sharing this lovely recipe!
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.
Can I make the crust the night before ?
Yes, just keep the dough in the fridge.
Have you ever put this together the night before and then baked it the next day?
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?
Love this! Switched out celery and added potatoes! Great recipe!
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!
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.
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.
So glad you liked the recipe!
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!
Glad you liked the pot pie!
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.
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.
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!
This recipe looks yummy I’ll make this thanks for sharing
What if you wanted to make 4 ” or what the size is for smaller port pies? How long would you cook them then?
You can make mini pies, fun! I would check at 25 minutes, just to be safe. It might take longer though.
This is the first time that I’ve attempted to make Pot Pie and your recipe was fantastic! I used the left over chicken that I roasted last night for our dinner. I followed you instructions except that I added potatoes and used our left over gravy instead of adding broth flour and cream. It was awesome! My husband also loved it. I will definitely make this again.
Glad you loved it!
This looks great! If I want to make it ahead of time, is it okay to stay in the fridge until time to bake or should it be frozen?
How far in advance do you need to make it?
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.
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!
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.
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?
This was great. I added Penzey’s Mural of Flavor.
Yum! I made this tonight and is the best pot pie I’ve made. Will definitely make again! 🙂
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
This chicken pot pie recipe was amazing! My husband and kids loved it. I will definitely make again!
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
Delicious! My kids were skeptical. Celery…eeeeww. They tried one bite and were in aww. Making this again today.
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
This recipe was super easy. It was absolutely delicious. My husband said “Why don’t you make this more often?!”
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!
Can you use puff pastry for the crust instead of using your crust recipe?
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!
The pie crust is amazing! This was my first chicken pot pie…..it was great.
Glad you liked it!
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.
This was delicious! Everyone (kids included)!devoured it! This is my new go-to chicken pot pie recipe. Thank you!
How do you reheat the frozen pies?
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.
Love the imagery of your son-in-law attempting to steal leftovers. 🙂
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!
This was DEVINE! I added cubed potatoes (threw them in raw with the carrots), extra broth, and extra cream (we like a looser filling). I also baked them as 3 individual pies, which only took about 30 minutes. This was my first time making homemade pot pie but it is in my regular rotation now. Oh, and don’t skip the crust!! I had my doubts because I’m sometimes challenged with dough, but it was super easy to make and was HEAVENLY flakey and buttery to eat. Thank you for sharing this gem!!!
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!
Seriously the best pot pie ever!!
Yay! So happy you liked it!
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!
I bet the mushrooms and asparagus were fantastic! Glad you liked it!
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!
So easy and amazing! If you’re not using FRESH thyme and using the dry thyme, only use 1/4 tsp. Can’t beat this recipe!
I made this last week. It is absolutely delicious!
Made it exactly as it states, and my family all agreed there is too much thyme. Besides that it was great. I’d make it again but cut thyme in 1/2
Did you use dried thyme? If so, you will need less. I use fresh.
Is this a double crust pot pie? It looks awesome.
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.
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.
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!
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!!
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.
Glad you liked the pot pie!
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!
I was thinking instant pot chicken breasts too! Great recipe!!
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…
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!
Glad you like the pot pie!
Made it tonight for dinner.
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.
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!
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. 🙂
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:)
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!!!!
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!
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!
Tasty. I added parboiled potatoes and some frozen corn. Hearty and satisfying meal using our leftover thanksgiving turkey
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!
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.
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
This is the best recipe for pot pie I’ve ever used. I make it often.
Thanks for sharing.
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?
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
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
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!
Love your recipes
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?
Glad you liked the recipe!
EXCELLENT!!! Made exactly as the recipe called for. Crust was flaky, filling was perfectly seasoned.
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!
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.
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.
So happy you enjoyed it!
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 :).
Michelle, can you share a little bit about how you made the crust in the food processor? Thanks!
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!
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.
What kind of onion did you use?
works great I made 2 and they were simply delishous and super easy for a 13 year old like me to make
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.
This is my number one pot pie to make.
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!!
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!!
Want to make pot pie ahead and freeze. Reheating suggestions
pls!! Thaw, not thaw, temp, how long?? TIA
Oh it was so good did not have peas but everything else it will be done again!
Recipe is a keeper. Made this several times. Always a favorite!
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.
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!
Yay! So happy you liked it!
Delicious! The whole family loves this chicken pot pie!
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!
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
Wow, thanks for letting us know! Thanks for sharing!
Very Good!!!! Will be making this again!
Calls for way too much Thyme 🙁 ruined.
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?
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.
Excellent and very delicious
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!
How can you make this dairy free? Would a substitute milk work or add more flour to thicken?
You can use almond milk.
A really good pot pie recipe!
Ermergersh! This looks amazing. Must try very soon! Thanks for sharing
Really easy. Very good. I use refrigerated pie dough and frozen vegetables. Double the recipe and freeze one.
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.
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.
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!
I want to make the pot pie this week end
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.
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.
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 🙂
You are welcome!
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!
Delicious! Wonderful pie crust! My whole family loved it!
This was delicious! No leftovers!
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.
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 🙂
Turned out awesome. Forgot the peas but … oh well. Lol. It was delicious.
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!
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!!
You are so welcome!
Excellent. . Easy. .. delicious
I used half and half instead of heavy cream. .. Also added basil because I love it!
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’.
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.
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?
Do you have the nutritional data for this recipe?
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!
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.
Can you use bought pie crust for this recipe?
I love this recipe. Great flavors. I used frozen mixed vegetables (corn, carrots, peas and green beans) and diced firmly boiled potatoes.
This looks fantastic. I am a gluten free baker, and I’m going to give your filling a shot today with my own gluten free pie crust recipe. So looking forward to it!
Have you every made this with Gluten free flour? I
This recipe is amazing!!!! Thank you sooooo much!!!
this very good will make again
The pictures look scrumptious!! You mentioned freezing the pie. Baked or unbaked??
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.
Did using a different size pan and precooking the bottom crust work? I’ve been thinking about the same thing…
This was sooo good!! I doubled the recipe and it was still all gone!!
Glad you liked it!
My family loves this recipe.
Made this Chicken Pot Pie for dinner…absolutely fabulous! The flavor is spot on. My family couldn’t get enough. ❤️
I also add cubed potatoes to mine makes it taste better and more filling
I would really like to see calories. Even approximate.
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.
Glad you loved the pot pie!
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. 🙂
This recipe was fabulous. Best pot pie recipe I’ve ever tasted. Thank you.
This was so good!! How do you recommend storing in the freezer and how do you reheat?
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.
Can this be made low fat?
Yum yum yum! This is on repeat at my house!
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!
Glad you think it is the best chicken pot pie too:)
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.
I Made this last weekend when it was cold and wet outside and it was the perfect Chicken Pot Pie. I followed the recipe and it turned out GREAT.
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.
Very easy to make and assemble. I made my own crust that I’ve done for years. This one looks too convoluted.
Great recipe! My hubbie loved it! Thanks for sharing 🙂
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!
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.
If I’m buying a crust should I buy a pie crust or puff pastry sheet? I can’t wait to try this!
I used store bought pie crust and it was perfect!
This is by go-to recipe. Perfect for busy weeks! It’s so easy to use rotisserie chicken and it cooks so nicely in the pie. It couldn’t be better! Thank you!!!
Glad you love it!
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.
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
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!
Just perfect! I have never liked pot pies this recipe has changed that. The consistency and flavor are spot on! It’s going to be a house recipe for sure
. 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
Just made this for dinner !!! Sooo good ! !!! The crust is to die for ! It will be my go to crust from now on !!!!
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!
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!
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!
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.
Absolutely incredible. Used a Pillsbury refrigerated pie crust and a rotisserie chicken. Perfect.
Just made this, Delicious! Thank yoh
Glad you liked the recipe!
Would you be able to make the dough for the crust in a bread machine?
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!
How did u do the potatoes? I wanna as well!
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.
I am sure it looked amazing:) Thanks for sharing!
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!
We are DF as well and I was wondering how this would turn out without heavy cream! Thanks for the info! Trying tonight 🙂
You can try unsweetened almond milk or DF milk or your choice.
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!
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?
You can use extra veggies, mushrooms would be a good addition!
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.
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)
So happy you loved our chicken pot pie!
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.
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.
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 mushrooms..it’s perfect!
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
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?
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.
CAn I make this pie crust in a food processor
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!!!
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!!
I don’t have heavy cream but I have milk…can I make due with that??
Sure, milk will work in a pinch.
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 🙂
You are welcome! I am so glad you love our chicken pot pie recipe!
This is my go to recipe, it’s fantastic, made it a few times now, family loves it! Thank you
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 🙂
Can you do a video on how you made the pie crust. Thanks.
I made this last night and it was fantastic! My husband and daughter loved it as well. Definitely my new go-to pot pie recipe.
How long can I keep the crust in the fridge for? Will it last a couple of days?
Yes, you can refrigerate for a couple of days!
If there is such a thing, wld you pls make a suggestion for a dairy substitute for the chicken pot pie and soup recipes? Many thanks
I get rave reviews on this pot pie every time I make it. Thank you, thank you! It is delicious.
Can I give this recipe 10 stars?
The only tweak I make is adding about 1 c of steamed Yukon gold potatoes and reducing the peas and chicken by 1/2 a cup each so the potatoes will fit in the filling. I’ve made it twice and never been disappointed. Don’t cheat with the crust, make it as the recipe calls and you will be greatly rewarded.
My family and I LOVE this pot pie! It has become my go to when providing meals for other families. Thanks for a great recipe!!
For the nutritional information, what is considered a serving size?
If I bake it and freeze it what is the best way to cook it again?
I’ve given this pie as gifts in the past and I froze them prior to cooking with the crust. I did not cook them with the pie crust prior to giving it to them. I gave them the instructions of letting it defrost in fridge and bake at 400* for 45 mins or until golden brown. All ingredients are cooked already except crust. Everyone loved the end result. Hope that helps
I froze it and it needed a little more time in the oven but it baked beautifully
I love this recipe! So easy and delicious! Not as pretty as yours, but getting better each of the four times I’ve made it.
Love, love, love this recipe! It is my go-to for left over chicken, turkey or even pot roast. I’ve even been known to make chicken just to make this pie. The homemade crust is just. so. yummy! It is worth every minute it takes to make. Thank you for the comfort food fix. Yum!
So happy you love the recipe!
I have never heard of making pie crust this way as I’ve been taught never to overwork once the liquids have been added, is it a tender crust?
Try it! Everyone loves this crust!
This is THE best chicken pot pie recipe and crust recipe. We use all organic ingredients and it is so fresh and creamy. I always bake organic chicken breasts with salt and pepper then shred them up prior to adding to filling. Love, love, love this comfort recipe!
I am so happy you love it!
I made this recipe it was so good, next time put less Thyme in it and add potatoes.
I want to make this using your recipe for the pie crust but haven’t made my own crust in many years. How do I know when butter is incorporated enough? Will the dough become tough with repeated rolling and scraping? I am sure this will be a solid 5 stars because all of your recipes are! Thanks for all of your hard work.
If you don’t want to make home made crust, use store bought ex: Pillsbury or store brand refrigerated. Been using it for years and all my friends love it just the same. Just wait for the golden color of the crust
Personally, I wouldn’t go with the Pillsbury crust — its easier, but look at the ingredients list: Enriched Flour Bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Partially Hydrogenated Lard with BHA and BHT to Protect Flavor, Wheat Starch, Water.
Fantastic as always! Mine was a bit too runny but otherwise tasted amazing. Love trying all of Maria’a recipes.
Glad you liked it!
The directions for the pie crust had me completely baffled, but I just followed along. So glad I didn’t use store bought. The crust was phenomenal!!!! Best chicken pot pie Ive ever had…hands down.
This recipe is absolutely delicious! The crust is excellent. I had never heard of incorporating the butter with a rolling pin but I decided to try it. It worked great. I followed the recipe except I added chopped green peppers, cubed potatoes, sage and rosemary. I will definitely be making this again. I’ll maybe even try it with beef.
Made this week-end. Awesome recipe. I did add cubed potatoes. Loved the flavor. My hubby said it was the best chicken pot pie he had ever tasted. I didn’t use the pastry recipe, but made my own and it was nice and flaky. Will make this again and again. Thanks for such an awesome recipe.
This recipe is fantastic!!! It’s so easy to throw together and is always a crowd pleaser! It’s the one thing my dad who is going through chemo says tastes good. Thanks for sharing!
Today is the 5th time I’m making this recipe. I have it in the oven right now. It is delicious. I have to admit that sometimes I use store bought crust. It’s still tasty!
I’ve made this now a half dozen times and my husband and daughter are asking for it again! We all love it! I’m making it this time with smoked chicken my husband made and CANNOT wait to try it with the added smoked flavor. Thank you for sharing this delicious recipe! It’s definitely in the rotation in our house – and I RARELY cook things multiple times as we all love cooking and trying new dishes!
I wanna try this tonight, total newbie here when it comes to cooking so this might be a stupid question… for the egg that you brush on top of the crust do you use the whole egg, meaning the whites and the yolk or is it just 1 or the other?
I made this for dinner and it was deliciously amazing!!! The crust was flaky and flavorful and the filling savory. To the filling I added one cubed red potato, and about a 1/4 cup white wine with the broth (reducing the broth by that amount). It was the best crust I’ve ever made, and such an interesting way to make it. Thanks for this delicious recipe!
The recipe and reviews look amazing!!! Could I make this vegetarian by adding Jack Fruit instead of chicken??
What are your suggestions to make it Vegetarian?!
Yes, or you can add more veggies to bulk it up!
I would add mushrooms instead of chicken. That would be amazing!
one of the best pot pie recipes!! delicious 🙂
I added about 1 tsp of fresh rosemary in addition.. and it was great.
I fixed a triple batch of this for the homeless in my area yesterday. Other than using a store bought pastry dough to save time, I made no changes to the original recipe. This is the best recipe EVER!
Can I substitute scallops and shrimp?
This was fabulous!!! I will never try another chicken pot pie recipe again. This is the one!!!!
I’m 67 and with all this COVID-19 going on I’m staying home and using food in my pantry, so my question is: If I don’t have heavy cream, can I use evaporated milk in the sauce? I have everything else. Your recipe sounds delicious and I really want to try it ASAP.
Hi Jo Ellen! I’ve made this recipe many times and have always used regular milk or plain, unsweetened soy milk in place of the heavy cream with no issues. I hope you’re staying healthy and safe!
This recipe was extremely difficult. I have made 10 or so pies and this was the toughest. I would recommend buying ready crust, and any other things that can shorten the time. I am past the two hour mark. Oh lort
I added lemon zest and fresh rosemary to the filling, because when I tasted it it just felt rich and salty, it needed a little more acid. I used a different pie crust, which didn’t turn out as well as I expected, so perhaps next time I’ll try this one!
I decided to try this recipe for kicks since I already had the best chicken pot pie recipe that I’ve used for years. Now I have a new favorite pot pie and am saying Good-bye to my old favorite. The pictures of the recipe here is what sold me. It truly cannot be improved upon (except I found the amount of buttermilk for the crust was too much, so I’m just using less and can always add more). I’ve made the recipe twice in 3 days. It’s so fun to find the perfect recipe. Thanks!
Twice in 3 days? Awesome! So glad you love it!
Thanks for this delicious recipe – it turned out exactly as pictured. I don’t like making pie crust but didn’t want to miss out on this one so I actually made it in my food processor and it was buttery crusty perfection.
Was really good and worked so well – I have never made pastry before so really happy it worked. One thing I will say is you should put weight measurements instead of cups I almost didn’t make the recipe because of this and worried next time it might not be as good because I can’t be precise
Since going to the store can be difficult, would you mind explaining how to use frozen veggies instead of fresh? I know, not ideal, but tis the times.
Sure, you can use frozen veggies!
Cut the rosemary to 1/2 tsp, added 2 potatoes. This is one of the best pot pie recipes Ive tried. The crust is superior to other similar recipes. Id recommend utilizing your largest pie pan as it is an ample amount of filling.
This truly is the best pot pie I have ever eaten!!! Highly recommend!!!
Glad you loved it!
This is the BEST chicken pot pie EVER!!! If you don’t want to take so much time making it, cut some corners. I buy already chopped onion and celery, a bag of carrot slices, rotisserie chicken already deboned/shredded and pre-made pie crusts. It saves times/helps you cut corners but doesn’t sacrifice taste AT ALL!!! I make these and give them as gifts…it’s THAT GOOD!!! Thank you so much for this wonderful recipe!!
Wow! This is wonderful! I used lots of fresh herbs I had on hand, in addition to the thyme (marjoram, sage, basil, et.). My crust is never this buttery and flakey! My kids just want to pick at the leftovers (specifically, the crust) as we did the dishes!
I’ve never made chicken pot pie before and I have to say that this was perfect. I’ve never made crust from scratch before either. I used my mixer for some help and it worked. I think this is a recipe that can not be messed up. Thank you so much for sharing this with us. Incredible!
I’ve made this a few times and it’s delish! I’m wondering if I can make it with almond milk in place of heavy cream cause I can’t do dairy right now?
Sure, the flavor will be a little different and not as creamy, but still good:)
I want to make ahead and freeze. Is it best to freeze before or after baking??
Can I use this same crust recipe for an apple pie?
Can I make this early in the day and refrigerate until dinner time? Looking forward to trying this!
I’ve never cared for pot pie. Maybe I remember the frozen single serves ones, but something about the sauce never sat well with me. I tried this one on a whim and it is amazing. All 4 of my kids gobble it up and there is never any leftovers. I double the recipe and cook in a 9×13 (I omit the bottom crust) and my family eats it all. There’s not many dinners that satisfy this crowd of 6. It’s a keeper and one I make quite frequently!
Good recipe. Homemade is the best. But to make a suggestion, put in your notes at the bottom, the ratio if between dried herbs and fresh herbs. I couldn’t find a ratio for 1 1/2 tsp Of fesh thyme so I thought maybe a quarter teaspoon would be good. It was still too much thyme
. So I had to do some adjusting to my recipe. But all in all turned out good
I made this recipe tonight for dinner tonight .Yummy .Its a keeper
My first time ever making chicken pot pie from scratch! I don’t own a pie dish but my wanting to desperately make this made me head to the store and buy one It was worth it and they were so delicious! Honestly the BEST chicken pot pie I have ever had in my life. I made it for my meal prep for the week and the rest left it overnight- which tasted even super!! I thought I could have more than one slice for dinner but that one piece made me full! It was so rich and creamy. Thank you again Maria.x
I’ve got it in the oven now, but had to taste the filling prior to it going on. Oh. My. Stars. Amazing. My question is, has anyone modified this for beef?
Wondering if anyone has tried to substitute the heavy cream with a non dairy source??
You can use unsweetened almond milk or cashew milk.
Yes I’ve used stew beef shredded and I also usually add potatoes but this has been my go to recipe for a couple years now. It’s so delicious, I even use the crust recipe for all my other pies
very very good. Was a little unsure about the pie crust. Havent used this method before, and wasnt sure about skipping a blind bake… but TRUST IN THE RECIPE!!!! it was honestly to die for.
A delicious comfort food,I made it today, husband’s suggestion. I did substitute some ingredients and it worked out great. Thank you for the recipe,a very versatile recipe.
I have to say my entire family went crazy for this meal! I did use pre made pie crust witch saved me so much time. I also peeled and cut up about six baby white potatoes into small bits and let sit in the pan along with the heavy cream. I used frozen peas and carrots but then used a can of drained canned sweet corn. It gave it a nice sweetness throughout the dish. I make my own chicken stock witch just elevated it to a whole new level. I guess what ever your family likes best is what to put in this dish. Thank you for the recipe and tips. It is my go to whenever I am thinking of making a pot pie!
Do you pre bake your frozen pie crust? No eh?
I’ve made this recipe several times and absolutely love it! Now I need to make the pot pie ahead and freeze it, how should it be reheated once frozen?
Has anyone tried making it the night before, and then not baking it until dinner the next day? Does this work? It looks and sounds amazing!
My husband and I just love this. It was SO GOOD. He mentioned he liked pot pie so I looked up a recipe. I’m glad I found this one! This will definitely be in the regular dinner rotation. Delicious!!
I was looking for a pot pie recipe and the filling looks like it would be very tasty. I had to make a gluten free pie crust recipe to use with this filling. It’s in the oven now, but the crust was not easy to roll out. Has anyone ever heard of a gluten free store bought recipe? I’m looking forward to serving this for dinner.
Trader Joe’s sells gluten free premade crust! It’s in the desert section of the freezer section 🙂
For hide if you looking for non dairy use coconut milk or cream. It will give it that cream like texture without adding the taste of nuts. Use non sweetened
Made this yesterday and it was delicious! I was also a little skeptical of the not blind baking the crust, but I trusted the recipe and the crust was amazing, no soggy bottom. I did opt for putting the crust together in the food processor and that worked great as well. Such a yummy, comforting dish.
Delicious!!! I made a big mess making the dough but worth it…..will be my go to crust from now on. Filling is real comfort food you will crave from now on!
How do you do the pie crust? Have never made crust like that before
I just made this last night. You need a large clean counter space, a 6″ dough scraper & rolling pin. It doesn’t seem to be doing anything but making a mess at first but you’re flattening the cold cubes of butter into the flour, then scrape it back into a pile & flattening again. Do that a few times until it’s all very large & flakey. It was so delicious!
This dish is so good!!! And so easy!! Thank you
This was delicious!! My husband said it was his favorite. I will definitely be making this again! Thank you!!
Oh good, glad you loved it and will make it again.
How can I make this freezer friendly for a friend who just had a baby? Could I freeze once baked or, should I just sub mashed potatoes for the crust?
So so good! I’ve always wanted to make my own chicken pot pie. Its been a goal of mine but I’m sure glad that when I did I chose this recipe!
This recipe is delicious and is my favorite CPP recipe by far.
While the crust always seems to turn out ok and tastes delicious…I am very confused about the directions re. making the pie crust…particularly where you mention rolling the butter in thin sheets.
How do you roll the butter into thin sheets once it is already incorporated in the flour mixture?
Could you possibly add this step in your video so I can see how it’s done or write more specific directions to help with the confusion? Thanks so much!
Made this last night and it’s now my families favorite!!! Thank you so much!
This was DELICIOUS! Thanks for the great recipe!
I make my own pie crusts, usually with crisco. However, I followed the butter crust recipe. It is very rich but so flaky and good. I will try it with other pies. Filling very good as well. But the homemade crust truly makes this recipe great.
Made this recipe two days ago. It was fabulous!! Used frozen pie crusts. (I’m not good with scratch crusts) Terrific filling and the leftovers were a next day’s dinner.
Can I use light cream instead of heavy cream?
Sure, that should be fine.
Overall this is a good recipe. But, it was way too salty. I used unsalted butter and low sodium broth. Next time I make this I will cut the salt by 75%. I did not make my own pastry, I used store bought.
Wonderful. recipe! I used the recipe ingredients as printed but I cooked right in my cast iron pan with the piecrust on top. My husband declared it AMAZING! Look no further-this recipe is a keeper!!
This was a fantastic recipe! I did nothing to alter it except slightly more salt & pepper. It was so incredibly delicious! I used leftover roasted chicken, but now I know I’ll make it again with leftover turkey next week. The method for the pie crust was so unique that I was excited to try it, and it came out beautifully. Nice Job!
love this recipe. Turns out perfect every time. I use already made pie crusts instead of making from scratch. Excellent!
This is literally the best pie crust recipe you will ever follow. I used this recipe as the recommended base for your salted caramel pumpkin pie and God it turned out so good. We kept cutting slices just bec we couldn’t have enough of the pastry!!
Very tasty and easy to make with a store bought crust. I used 1/4 cup half and half cream and 1/4 cup milk and it was perfectly fine. Will definitely make this again!
Really good!. Hit with my leftover turkey.
Made this for dinner tonight! The filing smells so great I can’t wait for it to get out of the oven! It’s always a sure to be great dinner with a Two Peas recipe!
I have NEVER made pie crusts and I hate/fear working with dough.
But woah baby!
This recipe was fantastically written, super easy to follow for someone that thought she had NO business messing around with dough.
2020 quarantine thanksgiving leftovers were used here and it worked out soooo well.
Possibly one of the only things (other than having my daughter) that went well in 2020!
Thank you sooo much Maria!
I will always come back here for the pie crust recipe:
It was divine!!!!!!!!
I’ve made this recipe many times and love it. I made 2 last time and froze one. Question…do I just defrost it in the fridge and then bake. Or do you bake from frozen???
Made this today with Thanksgiving leftovers. Used up a lot of leftover turkey, plus threw in the handful of leftover green beans and glazed carrots at the end with the turkey and peas. Otherwise followed the recipe exactly…so good!
Mine is in the oven right now. The filling smelled and tasted delicious. I used store bought deep dish crusts because that is what I had leftover in the freezer from Thanksgiving and leftover turkey. I also didn’t have fresh parsley so I use 2 teaspoons of dry parsley And I had Leftover turkey stock which I used Instead of chicken broth. I also omitted peas as I didn’t have them.
Thank you for sharing this recipe
What a great way to use leftover turkey, cream & herbs from Thanksgiving! We had half for dinner & froze the other half for a fuss free dinner before Christmas. It was definitely a hit! Curious as to the best way to reheat!
Amazing! Used leftover turkey and it turned out well. I used Bobs Red Mill gluten free 1-1 flower mix and it worked out perfect. My husband couldn’t even tell it was GF. This crust is to die for, i have tried making this type of crust with conventional flour a few times before and it never turned out good, but this one is amazing a and easy to make. Will Be making it again!
Can the filling be made in a slow cooker using raw chicken breast? I like my pot pie more free form with biscuits.
I made this recipe today! I also had some stuffing leftovers, I added to the mixture. I was short on my crust, I used puff pastry for the
top! Baked in my cast iron skillet.
I love this recipe! We used a store bough crust, but the home-made option sounds delicious too!
I’ll definitely be making this again, it was a huge hit for my family.
I love this recipe! It always turns out great!
How do you reheat the pie if you have frozen it whole? Or reheat if it’s slices?
Added some broccoli and jalapeño simply because I had it. It was great. Next time I’ll try potatoes as others suggested. Loved the fresh herbs in there!
Nice! Thanks for sharing!
Omg this recipe is so tasty!! I used a different pie crust recipe because I didn’t have the right ingredients and used frozen veggies instead of carrots and celery. The flavor in this! Wow! I’ll be using this again. Talk about amazing comfort food.
This is the best chicken pot pie recipe I have ever made. I do prefer more of a runny center… BUT I added more cream/broth. YUM! I used shredded crockpot chicken. (I made a whole lot of it and use it in various dishes) I should have made 2 of pies. My whole family devoured it!
We are thrilled you loved our recipe!!
I have made the filling in this recipe many times and filled a store-bought crust, and it is quite delicious; HOWEVER, one time, I didn’t have a store-bought crust, so I decided to make the one in this recipe to go along with your delicious filling. OH. MY. GOD. I refuse to use a store bought crust for this ever again. I just can’t. Your crust recipe is honestly PERFECTION. This whole recipe just may be my favorite thing that I have ever made.
This is absolutely delicious. My husband and I love this so much we’re making it for Christmas Eve dinner (the little ones kiss out because their taste in food does not include anything besides macaroni and cheese)! More for us… Yummmmmm
Ha! Glad you love the pie!
Excellent recipe for chicken pot pie. Success on first try! Everyone loved it, flavor, texture, savory taste. Thank you for sharing this recipe!
I love this recipe. Today is the 3rd time I have made it since Thanksgiving. I am wanting to freeze the pie for company coming after the first of the year. Your recipe says to freeze after cooking. Can I freeze before cooking? If you recommend freezing after baking, how do I reheat the pie?
I am wondering the same question.
I love this recipe! I found it a while ago when I ventured to make my own pot pie for my husband and we love it so much I didn’t bother using any other. I wanted to ask how you bake it again to reheat it after it’s frozen as a whole pie?
Incredible! This is such a delicious recipe, we loved it, I will make it again and again in the future.
It is labor intensive, but produces a labor of love! I used grated, frozen butter for the crust and given time I would have: 1) made the crust ahead, 2) made the filling ahead and let it cool, 3) blind baked the bottom crust.
The crust is the flakiest I have ever made and I wonder about the egg wash, which made it come out so lovely, glossy and tasty. Is there a type of pie one would not use the egg wash for, and could this pie crust recipe be used for fruit and other pies?
Many thanks for this scrumptious recipe.
The filling is amazing but I was confused about step #2. About when adding the buttermilk so I made my own dough and it turned out just perfect.
How in the world does this serve 10 people.
Can you freeze the pie before cooking? If so, any recommendations on cooking from frozen later on? Thanks!
Yum! Best I’ve ever had.
I made this and LOVED it! Thank you for the recipe?
If I want to make this and gift it to someone to bake, how long can it be refrigerated before they bake it? Or should I freeze it and give it to them frozen? Thank you.
I am so glad you loved the chicken pot pie. I would recommend them baking it the same day you take it over so the pie dough doesn’t get soggy. If they aren’t going to need it right away, you can take it over frozen for them to bake. Or you can bake it and they can reheat it.
I’ve never ever commented on a single blog post recipe but this recipe deserved me breaking that habit. This was INCREDIBLE. Probably one of the best things I’ve ever made- upped the garlic/seasonings a tad (and added a pinch of Accent because I add it to everything savory) but otherwise followed the remainder of the recipe as written. 1 million % worth making the crust from scratch and will never go back to store-bought. Will also be using this crust recipe for everything in the future.
Thank you for taking the time to comment and report back. I am so glad you loved the recipe!!
If I wanted to add potatoes to this, would I just throw in the raw cubes with the carrot mixture, or would I need to pre-cook the potatoes first? Thank you!!
First time making pie crust – I was so nervous but this came out incredible. My boyfriend said one of the best things I’ve ever made and I have cooked a lot for him! 10/10 so delicious and flavorful and perfect crust. Thank you!!!!!!
You are welcome! Glad you loved it!
This was delicious and easy, Maria, Thank You! I had a busy day planned, so I switched it up a little bit. I put the chicken, a bit of the butter, half the seasonings and all of the broth in a slow cooker with the chicken to simmer all day. Then, when I got home from work, I shred the chicken and added the veggies, preheated the oven and quickly made the sauce (using 2 cups of liquid from the crock pot) with the remaining ingredients, tossed it all together, popped it in my pastry (made earlier) and in the oven it went. The flavors were lovely from the all day simmer 🙂
Love this! Thanks for sharing!
How would you suggest re-heating this recipe after it’s been frozen?
If you are re-heating an unbaked frozen pie, cover with foil and bake it for 30 minutes covered. Then remove the foil and finish baking for another 30 to 40 minutes until the pie crust is golden brown and heated through.
After making this recipe every other week for a over a year I thought I would write a review. My teenage sons absolutely love this pie, as do the adults. It’s a relatively easy process too. I usually put the chicken breasts in a slow cooker in the morning and shred it as I make the pie. Thank you for this delicious recipe for my picky eaters! I have the raspberry rolls in the oven right now!
This pie crust – WOW – it turned out really well for me. I used a pastry cutter to cut in the butter but followed the rest of the recipe to the T, and it was mouth watering! I used the left over dough to make some strawberry jam hand pies yummm
The filling – very tasty! I didn’t have fresh herbs so used dry instead, used 1%milk instead of cream and loved how the chicken was shredded and not chunked!
Thank you for the great recipe!
This is the worst recipe I’ve ever seen. The dough turned into slop, the whole thing was a complete waste of time and money.
Added a little more broth to the ingredients plus about half cup of dice potatoes. Used store bought pie crust and it turned out perfect.
This is delicious! My whole family loved it. I would love to make some and store in my freezer. To freeze it, do I cook it in advance and, if so, how do I re-heat it?
Delicious! I used rotisserie chicken and homemade stock. I only had 1% milk but my stock is really rich so I think that made up for the lack of fat in the milk. I will definitely be making this again.
Delish! I went with the store bought crust but I will definitely try homemade next time. I also chose a store bought Rotisserie chicken. This is a keeper for sure.
Glad it’s a keeper for you! Thanks for letting us know you loved it!
This was sooo good!! I was craving chicken pot pie and this one hit the spot . I used my own go to pie crust recipe ,but followed the instructions for the filling and baking. everything was perfect, my husband said please make this again.
Yay! It’s a regular at our house.
This was amazing! This is a new fam fave…I actually just dumped a bag of frozen veggie mix instead of the proportioned veggies and of course added parmesan cheese because cheese is always a plus around here.
Perfect! Thanks for sharing!
Fabulous recipe! My husband really enjoyed it. Great flavors and pie crust was wonderful! I wasn’t sure about crust at first, as I do a lot of baking but it worked well. Thx for sharing.
Thank you for sharing the recipe! I have so excited to try it. I have a few questions though. Can I make the dough for the pie the night before? Should I freeze it or Refridgerate it? Can I make the whole pie the day before so all I have to do is pop it in the over? Again freezer or fridge?
If you want to make the pot pie the day before, I would make the pie dough, wrap it in plastic wrap and store in the fridge. Then, make the filling and keep it in a container in the fridge until the next day. When ready to assemble, heat up the filling so it isn’t super cold. If you need to add a splash of cream, you can. Roll out the pie dough and put everything in the pan and bake. I hope that helps!
This is my favorite chicken pot pie recipe! I have used it x10 and it’s always a great success! thank you!
I have NEVER been successful with pie crust but I made this tonight. It was a huge success. I followed your recipe exactly. The crust was easy and came out perfect! The filling was so good and also perfect! My husband told me to make sure I have this recipe saved because it is the bomb!!!
Thank you so much for sharing!!!
I love it
I love it
Came out perfect. Family loved it and the crust turned out amazing.
I used this recipe to create a chicken pot pie from what I had in the house. I had leftover chicken lazone tenders and 2 baggies of cooked peas that came in me children’s lunch from school (we all thought that was a weird snack to give a kid). I used your recipe for the sauce and I had enough stew for 2 pies, so I just put on top crusts.
Watery horrible weird taste! Won’t ever make again!
Made the recipe without the pie crust (since i didn’t have time).
Filling turned out amazing. However, felt the spicing was “lacking” half way through, so cranked up the pepper and added a few chili flakes. Also added a touch bit more flour to solidify it a bit more. Flavour was pretty amazing after that.
Will try again. Probably will add some white white with the veggies, and do some minor tweaking. Defiantly will make the pie crust next time
Brilliant- used corn instead of peas and home made stock from cooking a gammon – my whole family loved it! And the pastry – what a great recipe – so easy to make and work with
Oh my goodness, this was one of the best meals I have ever made!! My whole family loved it and it was just perfect! I had only 2 cups of chiicken so I added a cup of potatoes to make up for it. I boiled the celery/potatoes/carrots. So even though i prepared it a little differently, I still used all the same ingredients (+ potatoes) and it seriously was amazing! Thank you!! (:
I am so happy to hear you loved it! Thanks for sharing!
“Perfect”, “Nailed it”, “Pretty solid”. These were the responses I received on the pot pie made exactly as written.
I was a little skeptical at first with the crust method, but it came together perfectly and was tender and buttery!
The only pot pie that doesn’t fall apart with the first cut. I will be throwing all other recipes away in favor of this family favorite!
My family loved this chicken pot pie, it was delish!! I used a prepared pie crust and it turned out beautifully. This will definitely be on the rotation at our house.
I love the pot pie, but actually getting the recipe is the pits. Have you ever visited this page as a user not the creator? It is the worst experience. Ads cover everything, the page jumps and bounces because of the videos and ads, it causes my iPad to crash, ugh… I know you have to make money, but at this point, I took a screen capture of the ingredients and will delete my pin. It’s is a colossal waste of time.
I agree. We LOVE this recipe, but my phone has the same experience. Sadly it’s like that with so many pages these days.
Um what? Lol Ads pay for the recipe to be here! All you have to do is tap the link that says “view recipe” and you can bypass all the ads you are complaining about! And if you think Ads caused your device to crash then perhaps you should stick to actual recipe paper books. Your review was supposed to be for the recipe itself, NOT your lack of experince using modern devices and browsing the web! Someone has to pay for things to be online! Its not free. Are books free? No! So why should recipes be free! Get a clue or stay offline! PLEASE!
Select the PRINT button – you can read the concise recipe without ads.
Alternatively, you can try switching browsers. I prefer http://www.Brave.com. It allows users to block ads. When I find the recipe I want, I open it there and can scroll through without disruptions.
You should definitely ask for the zero dollars you paid for this recipe.
You realize there’s a button at the very top of the page that says “view recipe” and you can skip over al of that, right?
This is my go to recipe when I take a meal to someone. I’ve probably made 12 of them. I use a prepared crust to save on time. Everyone loves it! The recipe is easy to follow and tastes amazing.
Very tasty! Didn’t have fresh herbs so used 1/3 of amt listed. Chose to serve over hot biscuits.
Will make again for sure.
This is a wonderful recipe.
For me,this one you may want to do in two stages
Prep vegetables the night before as well as cook the chicken and cut up as well.
Poaching the chicken will make nice and tender.
I would have appreciated the dry spice equivalent to the fresh.
I used too much thyme and it overwhelmed the flavor. So,lesson learned there.
Lastly,for the life of me,I can’t figure out why there would be sugar in a savory pie crust.
Lauren, the small amount of sugar used in savory pie crusts, biscuits, breads, etc is added to assist in the browning of the baked product as well as giving the crust a better texture (think of it as that little sort of “crunch” when you bite into fresh baked bread crust, pie crusts, etc.). I hope this helps it make sense to you. Happy cooking!
A bit of sugar helps the crust to brown.
I love your recipes and can’t wait to try this one! I am planning to make this for a friend who just had a baby; if I make and freeze the entire pie, what instructions do you recommend for reheating? Thank you so much for your help!
Thanks so much! To reheat a frozen pie, don’t defrost, just put it in a 350-degree oven for about 35 -45 minutes or until heated through.
Absolutely delicious…..only my vegetables weren’t all the way cooked….. I guess I needed to saute them a little bit longer.
Wow! This recipe is so terrific! Best chicken pot pie I have ever had! I have never made pie dough using your method of rolling the butter into sheets/shards — the result is like puff pastry. Beautiful to look at and equally tasty! Thank you!
Absolutely delicious! Even my picky grandsons ate it, to helpings each!
Fantastic! I even used just the filling with a storebought crust with great results. Can’t wait to have it again.
I have made this recipe several times. It is a ,very easy recipe. The thyme in the filling makes it the best filling I have me ever had. I also add 1/4 cup white wine. Freezes very well.
Just want to thank you for this recipe. I make it almost once a month and ALWAYS get compliments on it from coworkers and friends. They always ask when I plan on selling these frozen. I prepare it with Aldis prepared pie crust (slightly sweet) but it’s still delicious.
I’ve seen some say this makes two pies. Is this correct?
It only makes one, you need a top and bottom crust.
THIS!!! Was the BEST recipe EVER! I made multi chicken/turkey pot pies, but this one, you guys! Was the best, my husband and I were like, OK, I need another piece! AND guess what? I am not a BIG PIE eater, but I wanted more! Congrats! Best recipe ever for chicken/turkey pot pie…OMG..so delicious!
DELICIOUS !! This is the first time I make Chicken Pot pie and it was a winner. The ingredients portion are perfect. My only challenge was I only had just enough pie crust. The chicken melts inside your mouth and the taste was just right. Very comfort food feel. Perfect for cold winter night. And it was easy to make.
Glad you loved it!
This is the best chicken pot pie I’ve ever made and family approved. I am all about cooking from scratch, but I gave it 5 starts anyway even though I cheated and used 2 refrigerated pie crusts. I didn’t have time. I will try to make the dough next time. I reduced thyme to 1/8 tsp and salt to 1/2 tsp since we don’t care for thyme or too much salt. I cannot wait to share this with friends. Thank you!
This was delicious! First time I am making a chicken pie and was a big hit in my family! I printed the recipe and will be sitting in my stack of delicious recipes folder for quick use. Thank you for sharing!
This was one of the best things I have ever made! The crust is unbelievable. The entire recipe is very good, but that crust is just a flaky tasty treat!
We loved this recipe! The recipe for the crust was a little different than what I am used to seeing, but it turned out fantastic. Definitely a keeper!
I am very excited to try this recipe and plan to make it this weekend. I was wondering whether this could convert to smaller, single-serve pot pies instead of one large one. Any idea how that would impact the baking time?
Made this today for my son’s Nutrition class. The recipe was easy to follow and the finished product was as delicious.. thank you Maria, keep the delicious recipes coming..
This is the best chicken pot pie EVER!! The filling is thick and hearty it doesn’t spill out everywhere like other pot pies that I have made. My kids love it…they say it tastes like chicken noodle soup inside delicious pie crust. This will be a forever favorite
Can I freeze the baked pie in the glass pie dish?
Yes, that is fine!
This recipe has become one of my favorites, tasty comfort food at its best!
I made the chicken pot pie, I followed the recipe just like it was written, it was delicious a keeper, thank you.
Amazing! this is the best chicken pot pie recipe I’ve come across. We had leftover beer can chicken so I used that and it was just delicious. Even my 8 year old loved it, and she’s never liked pot pie before. I did cheat and use a store bought crust but next time I’ll try your pie crust recipe too. Thanks!
I used a store bought pie crust so I can’t comment on that portion of the recipe but the filling was very easy to make and came out perfect. It tasted exactly what you would expect from chicken pot pie. I substituted celery for corn but otherwise I followed the recipe exactly. Delicious and easy to make. When I get brave enough to make my own crust, I’ll definitely come back to this recipe as a guide.
Do you recommend baking the pie before freezing it?
sooo, ive made this recipe about 5 times now and just today idk if its because im on my laptop and not phone I caught that the recipe calls for italian PARLSEY, this entire time ive been using italian SEASONING. still tastes great so if anybody makes the same mistake as me and is worried it will mess it up, it will not. And now ive made it so many times with italian seasoning instead of parsley i’m not sure if I should try it with just parsley, thyme, salt, pep. I’m sure would still be delicious. I use premade pie dough crusts and its great.
How would you recommend cooking after it has been stored in freezer? Should I thaw first or cook from frozen and adjust cooking time? Love this recipe by the way! I make it all the time because it’s one thing I can count on all of my kids loving!
Great recipe! I’ve been making this for years, so delicious!!
I make this almost every time I have to bring a meal for someone. Everyone raves about it!
I am so glad you love our recipe!
Delicious!! Thank you!!
Glad you loved the chicken pot pie!
Hi! Is it two sticks of butter equaling one cup or 1 measuring cup with cold butter? Thanks.
You need 1 cup of cold butter for the crust, which is 2 sticks.
Sooo good. I am a foodie and retired chef. Baking has been my Jam so I’m now getting into good old fashioned comfort food. When I was looking at recipes for left over chicken, and pot pie, yours looked like the best. Ingredients were key and I’m a big fan of thyme. This is one of the best pot pie recipes ever. I used my own pie crust recipe, but followed your recipe for the filling. I made three two cup ramekins and it was perfect. I will make again, for sure
Fall has come to Long Island, NY. This my husband’s favorite dish once the cool weather comes. Thank you for a delicious, easy pot pie recipe!
What is the best way to assemble ahead of time? I’m thinking of making the crust the night before, could I also make the filling the night before and assemble next day? Thanks!
Yes, you can make the crust and filling the day before. Keep them in the fridge and assemble the next day. Enjoy!
Making this for my granddaughter!
Thank you! Love the idea of freezing the leftovers too!
Can you clarify the instructions on freezing the pie. Do I bake the filling and crust, let cool and then freeze, or just let the filling cool and freeze the filling in the raw crust?
Excited to make this recipe!
I always forget to leave comments on recipes but this is year five (I think? maybe even seven) of making this recipe pretty consistently and it is my go to. I cook and bake a LOT so most things I alter to my liking over time and stop looking at the recipe much, but this one I come back and reference the recipe every time because it cannot be improved. It is so classic. Thank you!
Yum! I’ve made this recipe twice within a week, once for my family and another time for a friend. This is the best chicken pot pie I’ve ever had! I used frozen crust to make it easier, but will try your recipe for the crust soon. Thank you for a new family favorite recipe!
So happy you love our recipe!
Delicious !! All of us loved it. I have never made a pie crust with buttermilk but highly recommend this recipe. I added more carrots and celery than called for and it still came out wonderful. Also baked it in a cast iron pan. Thank you for this recipe. This is a keeper
Excellent recipe. Made this last night and it was the best
I’ve ever made. Switched out some of the ingredients (mushrooms for
carrots, added diced potatoes) but the flavors were spot on. Not only
did it taste good, it looked beautiful!
I have made this recipe several times. My family loves it. Passed this recipe on to my family to try as well.
I am so glad you love our chicken pot pie recipe! It really is the best!
So do you freeze the whole pie after baking? And then how do you re heat? I love love love this recipe, make it all the time. Want to freeze one for a friend that is having a baby!!
I had same question
Barbara and Michelle
they sell the small Reynolds pie tins in the aisle with the baking pans at the store and if you use those, you have individual pies, slipped into a Ziploc bag and add dates, they freeze beautifully. I do buy my small pie tins at amazon 50 at a time, much cheaper and easier to find.
The BEST pot pie you will ever have! Thank you so much for this awesome recipe! It’s definitely a family favorite!
My family loves this recipe. Would it be possible to freeze the unbaked pie to bake later?
I made this with frozen pearl onions, and put in extra peas because my family loves peas. I used store bought pie crust, as I’m a working mom and was planning to have it on a weeknight. I also used dried thyme and parsley, as that’s what I had on hand. It was amazing!! It will definitely become a regular part of our winter rotation!
Bake at what temperature? I can’t see it anywhere in the recipe. Thanks.
400 – she has it written in the first step as preheating the oven 🙂 hope that helps!! I’m thinking of making this as well.
Super easy super delicious and you can also use store pie dough
Can you make the dough a day ahead ahead and keep it in the fridge?
I used a tablespoon of tapioca to the filling, as mine was a bit soupy. Turned out great.
Utterly delicious! Thank you!
I love this recipe and make it all the time! It’s the only chicken pot pie my family will eat! I was hoping there is a way to make a personal pie pan size to give for the holidays to my grandma. Do you have a recommended cooking time for the smaller version? They will be cooked from frozen as my grandma wants them for dinner. Thanks so much!
Delicious! My only change was to add a little Herbes de Provence instead of Garlic as we are not Garlic people. Amazing.
So easy! So delicious! So tasty!!!!!
While NOT a low-cal dish (!) I was especially pleased on how it turned out. I sauteed a cup and a half of mushrooms along with the onions, etc. and used some white wine along with the chicken broth. My family and friends loved it! I will definitely make this again. I also used store-bought crust for ease of time.
This was delicious! I decided to use a store bought organic whole wheat pie crust and substituted potatoes for the peas. The only thing I may do differently next time is do 1.5-2 times the gravy proportions because it came out with a pretty low amount of sauce. That could be due to the crust I used which is fine, we just like our pot pie saucy. I will definitely make this again and again and share with family/friends!
I don’t follow the recipe for the pie crusts, I just buy them at the store. The filling recipe of the chicken pot pie is very good. It needs to specify, however, that the chicken needs to be pre-cooked before putting it in the pot pie.
I never comment on recipes and I WOULDNT BE CAUGHT DEAD ON FBOOK(pun intended). BUT…..
This recipe is so very good I’ve made it twice in two months! I live alone and its quite a bit for one so i have had my buddy for lunch when I make one, a labor of love, especially since I go from scratch on the whole whole recipe including stock from the same bird. I use all white meat and have added a few mushrooms to the saute. The second time I did the same while switching out the peas for fresh green beans for my pea shy friend. Also came out wonderfully!! I AM A VERY HARSH CRITIC. This recipe is really sooo good I just had to comment. If you have the patience, go from scratch!!!! I can’t comment on using the shortcuts of semiprepared foods like crust or rotisserie chicken. BUT of you use all fresh ingredients especially this out of this world crust recipe (I doubled it last time and made little Riccota with jam topped pastries, Whoa!) You can’t go wrong and will love love love this delicious treat!! Its my new winter favorite!!! SERIOUSLY, NO BS!!
SO, from a person who wouldn’t comment on things ever because who would would believe some blathering blogger, Make this recipe!!
Excellent recipe thank you for sharing it I have already passed it on to my sister
I’ve made this a few times. I use store pie crusts, and roll out as big as reasonable. I always make this in my #8 cast iron skillet. My husband loves this recipe because it’s full of delicious ingredients and not full of gravy and little ingredients. There’s nothing to change here, just follow the recipe and get ready for happy faces
Barbara and Michelle
they sell the small Reynolds pie tins in the aisle with the baking pans at the store and if you use those, you have individual pies, slipped into a Ziploc bag and add dates, they freeze beautifully. I do buy my small pie tins at amazon 50 at a time, much cheaper and easier to find.
Amazingingly yummy and I will make it again.
ALL OF THE STARS. I would give twenty stars if I could. I’ve made this recipe 8x in 2 months. The crust is absolutely devine. Skip the store bought if you have time!! I make them for my friends for all the reasons.
Sick? POT PIE.
New baby? POT PIE.
Moved into a new place? POT PIE.
Game night? POT PIE.
Leftover turkey? POT PIE.
I’ll make double batches and freeze in foil tins. They never last over a month in the freezer so I can’t suggest a good timeline there ha. I’ve been messing with the reheat times a little bit. I’ve tried 400 for 1hr and that seems to work best. Any advice for that? Thank you for this new staple recipe!
I definitely neeeded to leave a comment on this. This is absolutely delicious. Before I try any recipies, I have to do research and check the peoples reviews. This is really a great one. My hubby is very particular in having chicken pot pie and he only wants to have the chicken pot pie in one of our fav restaurants. So then I have to do my assignment to look for a great recipe so he can have one at home made. Thank you for sharing and this one serve its purpose. We now have a great home made chicken pot pie
I’ve made this chicken pot many, many times. It is always perfect. The crust is easy to make and handle. A friend commented the crust is made by angels. The filling is great. Not only does this pot pie taste great, it photographs beautifully. I’m always proud when I pull it out of the oven.
This will be the only pot pie recipe I will use. Why mess with perfection.
First time ever making chicken pot pie. I used a frozen crust, but the flavor of the filling was delicious. I added a splash of white wine and it really enhanced the flavor.
Need instructions for reheating a complete frozen pot pie please.
This is THE BEST chicken pot pie of all time. It doesn’t even compare to other recipes. When I make it for people, they can’t believe it. It comes with oh my GOSH and asking for seconds. MAKE THIS.
We just made this tonight using a chicken that we roasted and we also added potatoes. IT IS SO GOOD! I can’t figure out why my crust stuck though.
This is hands-down our favorite chicken pot pie filling! I say “filling” because I buy store bought pie crust, I’m sure it’s even better with homemade but I don’t have the patience lol. I have made it many times as-is and it’s amazing, and I recently went dairy-free and tried it tonight with Earth Balance in place of the butter and oat milk (Chobani extra creamy) in place of the cream. For anyone wanting to try the dairy free version I can tell you it was so delicious – just like the original! Thank you for a great recipe!!
It really is the best pot pie!
I made this but didn’t add the parsley or thyme. Turned out so yummy!
Amazing crust! Thank you so much for sharing this recipe! I added more flavors. I like a little kick. Best crust ever!
This is my first time making a pot pie and attempt at a homemade crust. Is there any way you can make a video of the process for making the crust?
Excellent! I use the store bought crust and still comes out amazing! Thank you! The best chicken pot pie I’ve ever had.
Made this a few times and it’s absolutely yummy! My teen daughter really likes it as well. I would like to find an equal sub for the heavy cream. This is a go to recipe when it’s cold outside. Easy to make I do cheat and use store bought pie crusts. Love this recipe! It’s a keeper.
Glad you think it’s a keeper!
Made this tonight because it’s the perfect meal for our snowy day. It was really good. My husband really loved it and stated how good it was many times. I used store bought pie crust and cooked about 1# of diced chicken breast in the pot before adding in the veggies. Yummy!
Glad you liked our recipe!
So yummy! Exactly what we needed tonight. We used puff pastry we had in the freezer, it was perfect.
Needed some comfort food after shoveling snow. This was amazing! I have never made my own crust and it turned out perfectly. I was a little worried about the bottom crust cooking all the way through but it did! My husband had 3 helpings and just said, “this is one of the best things you’ve ever made -it’s pretty much perfect”. Thank you! Can’t wait to make it again.
Yay! This makes me so happy! Thanks for sharing!
Maria, I always use Gesine Prada’s (baker/chef) chicken pot pie recipe. I have your cookbook and marked your recipe when I read through your book. I used your crust, which is to die for, and her filling which is very similar to yours, however, she also uses vermouth in her filling, and no broth. She calls for milk and heavy cream, I use half and half and heavy cream. I wanted you to know that as much as I have always loved her crust, your crust took my pie to another level. It was a dream to work with Maria. I wanted to ask you what other recipes you would use this crust with the buttermilk for?
Anyone reading this who is on the fence about this recipe: make it now! Thanks for all of your hard work Maria.
Making this again tonight, and felt a review was well deserved. I made this recipe for my partner the first time I cooked for him…and we’ve been together almost a year now. Pretty sure this amazing meal helped!! It’s perfect, I cook it exactly as is, and everyone has loved it.
Thank you for sharing this with us!
Absolutely delicious!!! I have made this recipe multiple times and it is always a favorite to all who have tasted it and the crust is AMAZING, my favorite!! It is fresh, so easy to make and has the right amount of herbs that cause this recipe to be perfect. When I have a busy day I use a precooked savory chicken from the store and it truly is just as tasty. Thanks for sharing recipes worth cooking.
So happy you love the pot pie!
Just the best!
It really is:)
This is so freaking good!! I’ve made it twice and no leftovers!!
Can you freeze this before baking it, or do you have to bake it first?
You can freeze before you bake it!
Made this for the 2nd time tonight. This potpie filling is really great. Love the thyme and parsley (had to use dried). Also, I subbed a package of frozen mixed veggies for the fresh peas/carrots. The bit of cream really takes the filling to another level. Delicious and filling. I keep rotisserie chicken breasts in the freezer for this or chicken noodle soup. Makes it so easy and quick.
Just made this and it’s sooo good. It made two pies for me! I’d love to freeze and give to someone. What are your reheat recommendations once frozen? Thank you!
I love this recipe!! Best pot pie. I want to bring pre made filling and crust and assemble last minute at a friend’s house. Can you make filling ahead of time and refrigerate? Or will it be too thick? Just add some extra stock?
This is the receipt I’ve been searching for simple straight forward chicken pot pie. Homey an delicious. My husband ate two helpings an called it a keeper. I didn’t have a cooked chicken so I used 2 large breasts an pouched them in chicken broth then shredded the meat. Used a TJs pie crust other wise made it the same as receipt. so good it will be on my rotation for sure.
Made this last night, outstanding! I cheated with store bought pie crusts!
I thought this was awesome! I used Tenderflake pre-made Shells, but again I thought it was great! I always struggle using up my rotisserie chicken, this used it all up perfectly.
I am making four of these this weekend. Am I able to cook two in the same oven at a time? Are there any time or temp adjustments?
Fabulous! The ultimate chicken pot pie!
First of all, this crust is to die for! I make a lot of crusts…and this is by far the….best….ever! I use it for other pies too! Brings them all to a new level of yum!
I have to say, that unless you have a prep chef or you have all your ingredients chopped, minced, or shredded ahead of time, this does NOT take 40 mins to prepare! :/ Let’s be honest….it’s more like a good solid hour or more + with the crust. Ok?
To Linda Jackson: True. It takes about an hour or more to prepare.
Made this for dinner tonight,was wonderful, didn’t have heavy cream so added 1/4 cup sour cream and 1/4 cup cream of chicken soup.Fabulous
Made this recipe tonight and it was absolutely delicious. I would definitely recommend this delicious pot pie recipe.
I know that I should acknowledge special occasions such as this more often as I generally do not comment to online recipes. This is an exception however. I made this meal yesterday…exactly per the recipe provided…and wow! What an excellent meal. I’m not a trained chef or baker but I cook, BBQ, bake, butcher and process meats on an almost continuous basis. My wife says that I have become “too particular and snooty” as a result. That said, in review, I am not sure how I would tweek this recipe to improve it. It is simply great and I would recommend it to anyone…..as is. Well done!
This was the first time I have ever made chicken pot pie from scratch. It was a super easy recipe to follow and fun to make with my husband. It came out so amazing and delicious.
Best chicken pot pie I have ever had! As soon as I took that first bite it took me back to my childhood days. Crust was amazing! Easy to make. Highly recommend
So glad you loved it!
The crust recipe needs to be reworked. I have been making homemade pie crust for 30 years and have never had such a problem. It’s sticky and very difficult to handle. I finally rerolled the mess into a ball with my hands and rerolled it out. Not sure if thats going to make it tough. Also it needs to be not super cold when you roll it out so probably shouldnt leave the disks in the fridge more than 5 or 10 mins. Next time I’ll go with the pre made crusts.
I have been looking for a very good chicken pot pie for a long time.
I found it. This pie is excellent, sharing recipe with BFFs.
I am so glad you loved the recipe!
This is the third time I’ve made this and it continues to get rave reviews from my family.
Not only is the pot pie great, this is the best pie crust I’ve ever made. If you like pot pie, this is a homerun.
Delish! Does not serve 10 people. It’s too yummy to serve 10 people. No leftovers.
First chicken pot pie recipe that I actually like!
Perfect recipe for chicken or Turkey. My family loved it!!
This is the best chicken pot pie in the world. I’ve been making it for 3 years now, and wherever I take it, it’s always a smash hit. My husband adores it. The crust works well for other pies also—even fruit pies. I love taking a day to make multiple batches of this crust and freezing it for a quick supper any night. I wrap the disks of dough in Saran Wrap and then place them in ziplock bags. Remove from the freezer the night before (or early the morning of) and place in the fridge to soften. They will stay good packed this way for up to 9 months (maybe longer?), and will bake up perfectly. Also, when you are adding ice water to the crust, a “shaggy” dough is just that. If it’s all sticking together in one lump, you’ve added too much water. When it’s a bit tacky and larger clumps are sticking together, it will come together as you roll it out.
This was DELICIOUS. The crust is light, flaky, and delicious. The filling was flavorful and creamy (not runny or gloppy). I skipped the peas and added frozen shredded potatoes. It took me a lot longer to bake to get the crust done.
I love this recipe!
Does anyone know the best way to freeze/store in freezer? Can I freeze without cooking first?
What are the reheat instructions?
I am having a baby in a few weeks and wanted to have this ready in my freezer!
We absolutely love this recipe! The flavor is so amazing. A huge hit. I’ve made this probably 7-8 times now (since I found the recipe a year and a half ago).
In a time crunch I have used a rotisserie chicken which is a delicious substitute if needed.
We have also used a pre made crust when time didn’t allow for homemade. But in my opinion – that’s selling ourselves short bc the delicious homemade crust MAKES it. I’d highly recommend the homemade crust recipe here vs pre made.
Just wanted to come back to rant and rave to you in the same ways that everyone does to me – no matter who I’m making it for. THANKS YOU for sharing this recipe!!!
Thank you for sharing!
Best pot pie I have ever had! Never made one myself because I thought it was too daunting… and admittedly, I bought ready made pie crust. Only other change was had to use dried herbs as I didn’t have fresh on hand. This was still amazing! Tired, hard working hubby loved it as well as the tweens, whom no one can please, lol!
Next time I may branch out and make the crust… thank you for a wonderful recipe that I will put in the rotation!
It really is the best. Glad you loved it.
I’ve made this recipe multiple times after a friend made it for us after our son was born (what a great friend!). It’s just so delicious. The crust is worth the extra effort. I usually make the dough a day or two in advance to make life easier. This pot pie is a favorite in our house.
OMG the chicken pot pie is amazing. I have added corn and green beans. Plus my sauce gets a little thick so I thin it out with half an half or milk. This recipe is a must on everyone’s dinner plate. Thank you so much
You are very welcome. It’s the best.
This pot pie turned out absolutely amazing, the filling was perfect, the crust was perfect. I was a little worried about the quantity of butter but the crust is the best I’ve ever tasted.
I made this on Sunday and it’s a fabulous recipe. My family gobbled it up. Best pot pie!
I am glad everyone loved the chicken pot pie.
I have made a version of this chicken pot pie multiple times. It is delicious. I don’t do green peas. Yuck. I sub those for fresh mushrooms and green beans. I’ve used both frozen and fresh green beans. Both worked well. One of my favorite additions to a pot pie would have to be a diced up baking potato. It adds a whole new level of comfort. I always end up making so much filling, I have enough for two! But don’t worry, it all gets ate.
I am glad you enjoy the recipe.
Hello! Recipe is amazing!! First time making it and it was delicious!!
Question… Can I make the dough ahead of time and freeze it, and also thaw it when I’m ready? Will it affect the dough at all?
You can freeze the pie dough.
This was easy to make and the family loved it. I will definitely make it again.
I made this last night! Fantastic! Easy to follow recipe! Keep ’em coming!
Oh, we will! Thanks for making our recipes.
I tend to make pot pie during the week with leftover chicken, so I confess that I’ve always prepared this with Pillsbury pie crust. This filling recipe is perfection. I added a diced potato and a little rosemary from the garden, but that’s just our preference—the recipe doesn’t need a thing. Great consistency, flavorful and comforting but not too heavy. I’ve made it several times, and it’s now my go-to. Thanks!!
Glad you love it!
Can I use milk instead of heavy cream?
Sure, it won’t be as rich.
Thank for this very easy to follow recipe! It was DELICIOUS! It’s going to be a keeper to use all winter!
Perfect winter meal.
I made this exactly as written and it is excellent! My entire family loved it. It did take me quite some time and next time I will prep the crust in advance or use pre-made and use leftover or rotisserie chicken (I poached some chicken thighs). It was so tasty, we loved the crust and it was perfect for a cold night or special dinner.
I thought you were supposed to cook flour too get out the “flour” taste? Other than that it looks really good!
Yiu do cook it.. while you’re staring to get the lumps out and then you simmer it for 10 more minutes after that.
I made it and cooked it at that step to make sure it was cooked. It is a really good, hearty and tasty pot pie.
Used Costco’s rotisserie chicken. Sautéed mushrooms in butter until golden separately & added, including swishing that pan with broth to pull in flavor. Added a little additional liquid, as mine seemed too thick. Did not try crust, next time maybe. Instead used an empanada crust I’d made previously.
Will definitely make again.
So happy you loved the pot pie. Thanks for reporting back.
Absolutely DEVIVE!! I used costco rotisserie chicken to make it easier. I added a pinch of Cheyanne pepper and a pinch of nutmeg to the sauce. Loved the pie pastry. Lots of flakey layers
YAY! So happy you loved the chicken pot pie!
Hi. I am OBSESSED with the crust of this pie. I’ve never used that method before, either. This was absolutely perfect. Thank you!!
I saw your name next to the recipe and knew this was the one to make. I am making it this AM can I make it and put it in the fridge for 7 hours? Sorry I am sure someone asked this but I did not see.
I made this last night and it was soooo good no outstanding. It was for a dinner party and it was a hit now that is saying a lot because I was cooking for a couple of chefs. I made the pot pie filling the day before and the crust the day of. I wanted to assemble the morning of but decided not to. I will never use another crust so amazing.
YAHOO!! Nice job!
Move on Marie Calendar! This is my new go to recipe for this yummy, cozy, filling, pie!!! I knew I would not have the patience to make the pie crust. So I thought, I’ll make it in the food processor…. DON’T do it. It would just chunk up and I didn’t want to burn the motor. So, what I think I’ll try next time is just a pastry blender to mix the butter in and chill three times instead of two. However, my crust still came out tasteful and flakey. Filling was easy as pie… no pun intended. I will definitely definitely make this again. Thanks for sharing this recipe!!!!
Ha! Love this! Thanks for sharing:)
Good recipe but the pop-up ads make it almost impossible to view the recipe normally,
not to mention being very annoying.
The family agrees. This is the best chicken pot pie we’ve ever had. I used store bought pie crusts to save time. There was a lot of very tasty filling. It was so thick and had lots of veggies in it. Thank you for the new rotation in our winter menu. So filling and comforting.
Dynamite recipe – easy to follow and thoroughly delicious. The only thing I did differently was use regular whole milk instead of buttermilk for the crust. My wife and I went for seconds and my young son could not stop eating the crust. Thank you for sharing! 🙂
Glad you loved the pie.
Good recipe thanks for sharing.
You are welcome.
Wonderful to here
Delish! Ok! I added sautéed mushrooms in butter & then swished out the pan with a little chicken broth, then added it into the mix. YUM!!
Mushrooms are always a good idea:)
Love This Recipe It’s My Go Too! Making right now for Thanksgiving 2022!
So happy you love our chicken pot pie recipe.
Can you do the crust gluten free and if so How?
I haven’t tried it, but you can try using all-purpose gluten-free flour.
I’m eating this chicken pot pie right now. Excellent recipe. Took 3 hours including bake time. I used a oganic chicken leftover from yesterday. CRUST? Omg too dang good.
Thanx for posting recipe
You are welcome!
I make this every year after Thanksgiving with leftover turkey. My husband is a big fan of potpie and this recipe is the best! The crust is flaky and has a great flavor.
So happy you love the recipe.
I have made this several times and shared with other people. The only change I made is to add a small, diced potato (sauté with the other veggies and garlic). Serve with a small salad or it is fine all by itself. Love it!
I am so glad you love the recipe.
This was awesome!! The whole time I was thinking next time going to buy a store bought crust next time but no!! I bit into it and the crust is amazing!
I hope you try it and love it.
This is a winter favorite on regular rotation in our house!
Why sugar in a savoury pie , that’s so strange?
Is this cooked in a deep dish pie plate?
Easy and delicious!!
The best chicken pot pie, very flavorful and easy to make! I did use store bought crust, dairy free butter and heavy cream and added canned diced potatoes. You can’t tell a difference 🙂 This will be made again in my house!
It really is the best!
This pot pie is delicious. It was also my first homemade crust and the description of how to made it really helped me succeed!
Never thought of myself as capable of creating a respectable pie crust.
Never liked pot pie at all. (Soggy and gross were the associated adjectives I would have used, in my mind, back in the day.)
Well, my mind WAS WRONG and this Chicken Pot Pie is SO RIGHT!!!!!!
I cannot emphasize this enough. The flaky texture of the perfectly determined crust alone was outstanding. Filled and prepared with the recommended ingredients, the entire pie was stunningly succulent. With these directions and only with these directions I can make a great pie crust. This recipe took away the tedium of meal prep and replaced it with a totally warm, wonderful experience from first ingredient added to the last bite taken. TEN STARS.
Yahoo! LOVE this! Thank you for sharing with us.
Total agreement with you on the crust!!! Perfection!!
For the sodium content is that for a slice or the whole pie?
But can we talk about the crust? This crust turned out absolutely amazing and was easier than any other recipe, for homemade crusts, that I’ve ever tried! Spectacular!! I love this technique and will definitely put this recipe in my ‘keeper’ file. The pie was almost too beautiful to eat! Thank you for this incredible recipe!
Best crust! Delicious inside! Husband loved it and so did I!
Added broccoli and mushrooms, but otherwise followed recipe exactly. Perfect!
It really is perfect:)
I made this recipe tonight and it was delicious! This recipe is a keeper for sure!
A keeper indeed!
This is my go to pot pie recipe and it’s versatile with whatever you have on hand.
It is a winner!
Comfort food at its best! I made this recipe as instructed except for the pre-made crust…delicious. The filling was very thick but pleasant so not sure if I would slightly reduce the flour. Just yum. Thank you!
I have made this recipe a few times. It is also very forgiving. I do not use chicken because my husband is a vegetarian but I make it with pre cooked lentils and pre cooked potatoes. This time I omitted the potatoes and used sliced mushrooms with the lentils. The dough is so tasty every time. The filling is a perfect balance of flavors. I do not add the thyme or parsley but not sure it is even needed. I made this for thanksgiving this year too and it was a hit. Thank you for the recipe. It is super tasty. Tonight I am serving it with a salad.
Perfect with a salad.
I have never made a chicken pot pie from scratch but it will now be a thing I make often.
This is a great recipe all around. I’ve never made a crust with this method (and never made buttermilk pastry!) but this might now be my go to method and crust recipe!
No soggy bottom either. I can’t get over how good this was. It’s a great recipe to serve to guests because it’s both comforting and impressive.
So happy you loved it!
INCREDIBLE! This is the second time I make this recipe and its just super easy , flavorful! I urge you to make the pie crust its so worth it. Thank you for this recipe!
SO happy you love it!
This recipe is excellent! I multiplied the filling by 50% because I felt like the filling was a little thin. This may be because I put my pie crust in a cast iron skillet, but it came out amazing!! Also, a much easier cheat for the pie crust is to put your butter in the freezer for 15 minute and then use a cheese grater to get even sized pieces of cold butter into the flour mixture. I then mixed it with a pastry cutter and put the mix in the freezer. Much easier and the crust comes out phenomenal. My picky eaters asked for this again.
This recipe is perfect! Follow the directions exactly and you will have fantastic results. I usually eyeball my veggies but for this recipe, be precise, you want the right ratio of chicken, veggies, and delicious gravy. I was so intimidated by the crust but followed the directions and it was incredible! When you dump the flour butter combo to roll out, it will be very loose and crumbly. Roll, scrape back to the center, repeat. Yum!
Can the pie crust be used for dessert recipes as well