Homemade chicken pot pie with a rich, creamy and flavorful chicken filling and a golden brown buttery-soft, flaky pie crust. There is nothing like it. It's one of my favorite comfort foods. Everyone in our family is a huge fan of a good ol' homemade chicken pot pie made with love.
I’ve made dozens of them in the past and have accumulated quite a few very good recipes. But this specific recipe is what I consider to be one of the best, if not THE BEST chicken pot pie recipes. It makes a seriously delicious chicken pie.
How to make chicken pot pie?
It's quite easy to make a chicken pot pie. It's a little harder to make a great tasting chicken pot pie where all ingredients just work together perfectly well. In this recipe, all ingredients are in perfect balance. You will get a creamy and delicious filling enclosed into a buttery-soft, flaky pie crust. Here are the basic steps that describe to make this chicken pot pie:
- Saute aromatic vegetables in butter to soften them up and bring out the flavor.
- Add the broth and the potatoes, and cook until the vegetables are tender.
- Add the butter and flour mix, as well as cornstarch and milk mix to thicken the pot pie filling.
- Stir in cooked chicken and peas, and let cool. The filling is done.
- Roll out pie pastry into two circles (or 8 small circles if using ramekins), line a baking dish with one, add the filling, then cover with the other circle and crimp the edges.
- Finally, bake the pot pie for 50 minutes in the oven and enjoy while it is hot.
How to make chicken pot pie crust?
To make chicken pot pie you need pie pastry. No doubt, you can buy it at you local food market, but you will have much better results making your own. The pie pastry in this recipe is so good, yet so easy to make, that most people with whom I shared this recipe got quite surprised.
The secret to a perfect pie crust is not the amount of work, or some special ingredients, it's how you make it. Just follow the easy instructions this recipe and I promise you, you will have one of the best tasting pies you've ever had.
Steps the make chicken pot pie crust:
- In a food processor, pulse flour and salt to combine.
- Add very cold butter cut into cubes, and pulse a few times until it's the size of peas. It's very important to use VERY COLD butter. It's also important to have cut into 1/2" cubes before adding to the food processor. Large chunks will require more pulsing which will overwork the butter. For best results, cut butter into small cubes, wrap in plastic and put in a freezer for 20 minutes.
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Add the water and vinegar and pulse a few more times. Important! The pastry does not need to form a ball. It will look like a big pile of crumbs, and that's what you want. See pictures below in the recipe. If the batter comes to a ball, it's a sign that there is too much butter and/or water in it. It won't make light and flaky crust.
- Wrap the crumbs in a plastic wrap, then twist like you would a candy. This will bring the pastry together. Divide into two if making a large pot pie, see detailed instructions below. Try to avoid touching the pastry with your hands. Quickly wrap it and refrigerate for an hour.
After refrigeration, the pastry will be ready for rolling out and assembly of chicken pot pie.
Why does this recipe use both cornstarch and flour as thickening agents?
While you can certainly use one or the other, I find that using both gives the filling a better consistency. Using just cornstarch makes the filling slightly too firm as it cools down, while using only flour makes the filling a bit too thick and gummy by the time you get the right thickness. Additionally, flour gives the pie filling richer color and a heartier taste, while cornstarch produces transparent color and no taste. Using both you can get a balance to satisfy your taste.
How to freeze chicken pot pies?
To freeze cooked pot pies, cool them down completely. Then chill in a fridge until cold. After that, place in a freezer. Once frozen, wrap in foil, then in freezer-quality plastic wrap. The pies will keep in a freezer for up to 3 months and even longer, depending on how cold your freezer gets.
To freeze unbaked pot pies, assemble them in baking dishes / ramekins. Place in the freezer. Once frozen, pop the pies out of the pie dishes, wrap in foil and then in freezer-quality plastic wrap. Freeze up to 3 months.
How to reheat chicken pot pies?
To reheat cooked chicken pot pies, the best way to do it is to bake them at 375F for about 35 minutes. There is no need to thaw prior to putting in the oven.
If the pies were frozen uncooked, when ready to bake, brush the tops with an egg wash and bake at 375F for at least 50 minutes. You may have to foil the edges to prevent them from getting too dark.
Tips for making the best tasting chicken pot pie
- Great chicken makes great chicken pot pie. You want to use juicy, perfectly cooked chicken meat. Dry chicken meat is a no go. All that gravy in the filling will not be able to make a dry, overcooked chicken taste good. Hence, I recommend cooking chicken separately which gives you the ability to cook it just right.
- While you can use any chicken meat in you homemade chicken pot pit, I think perfectly cooked chicken breast works the best. Try using the chicken from my slow roasted chicken breast recipe you will immediately see what I am talking about. Sous vide chicken breast would be another great option.
- The secret to soft, flaky pie crust is keeping the butter very cold, not overworking the dough, and adding a little bit of vinegar. Vinegar prevents formation of gluten which makes the pie crust tough and dense.
Chicken Pot Pie Recipe
Ingredients
For the filling:
- 6 Tbsp unsalted butter softened
- 1/4 cup all-purpose flour
- 1 Tbsp cornstarch
- 1/2 cup milk
- A small onion finely chopped
- A medium carrot peeled and diced
- 1 celery stalk diced
- 1 cup condensed chicken broth or 1 cup water plus 2 chicken bouillon cubes
- 1/2 medium size russet potato peeled and diced
- 2 medium size baked chicken breasts diced (link to the recipe is in the post)
- 1/2 cup frozen peas
- Salt to taste
- Freshly ground black pepper to taste
For the pie pastry:
- 2 cups all-purpose flour
- 1/2 tsp kosher salt
- 1 cup 227 g cold unsalted butter, cut into cubes
- 1/4 cup ice water
- 1 Tbsp white vinegar
- 1 egg yolk plus 2 tsp milk mixed well, for brushing
Instructions
- To prepare the filling, combine 4 tablespoons of the softened butter with the flour in small bowl. Set aside.
- In a separate bowl, dissolve the cornstarch in the milk. Set aside.
- In a large saucepan, add two tablespoons of butter and saute the onion, carrot, and celery over medium-high heat for about 3 minutes.
- Add the broth and the potatoes, and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender.
- Add the butter and flour mix and bring to a gentle boil, constantly stirring.
- Pour in the milk and cornstarch mixture and bring to a boil. Add salt and pepper to taste. Stir in the chicken and peas. Cover and let cool.
- To prepare the pie dough, in a food processor, combine the flour and salt. Add the butter and pulse a few times until the butter is the size of peas. Add the water and vinegar and pulse a few more times. It does not need to come to a ball. It will look like a big pile of crumbs, and that's what you want.
- Remove the dough from the food processor and place on a large piece of Saran wrap. Twist the plastic to tighten the dough into a ball. Cut into two pieces, and flatten each piece into a disk. Cover with a plastic wrap and refrigerate for 1 hour.
- Alternatively, twist the plastic wrap on both ends, as if you were wrapping a candy.
- Cut the dough into 8 disks. This will make 4 smaller chicken pot pies that can be baked in ramekens.
- Preheat the oven to 400F.
- On a lightly floured work surface, roll out the two dough discs into two circles, one about 13 inches in diameter and the other about 10 inches in diameter. With a sharp knife, make a few slits in the second (10 inch) dough circle. Line a 9-inch pie dish with the larger dough circle. The dough should overhang the dish by about 1/2 inches.
- If making smaller pot pies in 4 ramekins, roll out 4 disks into 8"-9" circles and 4 disks into 5"-6" circles respectively.
- Spoon the chicken filling into the baking dish, or ramekins.
- Cover with the second sheet of dough. Crimp the edges and tuck them in. Brush the top with egg yolk wash. If making single portion pot pies in ramekens, repeat the process four times.
- Bake on the rack positioned in the middle of the oven for about 50 minutes or until the pastry is golden brown. Let rest for 15 minutes before serving.
Notes
Nutrition
Monique says
Greetings from Canada Victor….these were absolutely wonderful….
victor says
Glad to hear it. Enjoy!!!
Lorilyn Mohr says
Delish! I used Turkey, added some Poultry Seasoning, Garlic Powder, White pepper, Paprika, Cayenne Pepper, Better Than Bouillon Turkey. I also used a pint of heavy cream in lieu of milk…Double the pie dough recipe, and you’ll have enough dough for eight (8) twelve (12) ounce ramekins!
Thanks. I loved the cooking technique!
victor says
Glad to hear it, Lorilyn. Enjoy!
Kathy says
Hello, this sure sounds good. I read a lot of excellent reviews! I didn't see in your post about subbing in frozen, diced carrots & peas. Is that a possibility & if so, would you add them in after sautéed the diced celery & onion? And if you use the frozen veggies, then cook them along with recipe, I'm wondering if they then cannot be frozen as uncooked pies (?) I want to make this soon! Perfect for the cooler fall weather
victor says
Kathy, I mostly use fresh veggies so have practically no experience with using frozen veggies. Perhaps someone else can chime in. That said, frozen peas are fine, just add them as per the instructions in the recipe. No need to thaw them. Frozen carrots - I've heard contradictory information on whether you can sautee them or not. Some say they are even better than fresh when you sautee them as they cook faster. Some say they turn to mush. I don't know. I would add them after sauteeing other veggies. If you use frozen, I don't see why you wouldn't be able to freeze the pies uncooked and then cook later. I don't see any issues with that. Good luck and enjoy! They are insanely delicious.
Allison says
Could I prepare this a few hours ahead of time and store in fridge until ready to bake?
victor says
Duplicate comment. Please, see my previous response.
Paul Kelly says
Followed recipe and it all worked out. Frozen veg is the way to go, leftover Costco or supermarket chicken is a good “useup”. Especially found the food processor pastry a time saver. Will make again BTW made four ramekins
victor says
Glad to hear it. Enjoy!!!
Andrea says
I made this for my family and my dad said it’s the best pot pie he’s ever had. Thank you so much ❤️ definitely going to be my go to pot pie recipe! Going to try it out with brisket instead of chicken today.
victor says
Glad to hear it, Andrea. You have to try my Brisket Done Right recipe. Anyone who tried it love it 😉
Nina says
The filling was very smooth with both the butter flour and milk cornstarch mixture. I doubled the recipe and added a little more milk for the filling as the doubling thickness was a little too thick for me. I really like this recipe's filling. Will make again!
victor says
Glad to hear it. Enjoy!
Denise Nash says
I've made this chicken pot pie numerous times and is a big hit with my family. My first time freezing an uncooked pie and just curious about the bake time. When freezing uncooked pie, do you thaw prior to baking? The time says to bake for 50 minutes. That's the same time to bake for a non frozen pie.
victor says
You can do it both ways, either thaw overnight in the fridge or bake frozen for a little longer. I can't tell how much longer, likely not longer than extra 7-10 minutes. I'd use an instant read thermometer to make sure inside it reads at least 165F. Good luck!
Denise Nash says
I’ve made this recipe numerous times and this is the first time I made and froze uncooked. You don’t thaw before you put in the oven? The directions has the same time of 50 minutes for frozen uncooked and uncooked room temperature.
victor says
You can do it both ways, either thaw in the fridge overnight or frozen. I think frozen may take about the same time, maybe 5-10 min more. Check with a thermometer after 50 min, as long as inside it's at least 165F and the crust is golden brown, it's good to go.
Pat G. says
Texture was great. I thought it needed a little more flavor so I added some ground sage & thyme. Yum
victor says
Everyone's taste is different. We like it as is and it's plenty flavorful for us. Enjoy!
Starr says
This is an amazing recipe! I've made it several times now as it is one of my daughter's favorites and each time I make it, she says it is the best she's ever eaten. Combining the flour mixture and cornstarch mixture is a very clever solution to getting the perfect consistency. Bravo! This really is my go-to for chicken pot pie - no adjustments needed - and I thank you for this delightful comfort dish.
victor says
You are very welcome. Glad to hear it. Enjoy!!!
Michele Gallagher says
This was so easy to make and it was absolutely amzing. I added some fresh thyme to it and gave it a nice fresh taste. The other thing I did was cut chicken into pieces and sauted in pan with butter, salt & pepper. The chicken was so tender.
victor says
Thanks for the kind words, Michele, glad you liked my recipe. Enjoy!
Christine Shen says
Made this tonight and it was SO amazing! Accidentally doubled the potatoes which broke down and made the filling extra thick but still super tasty. Thanks for the incredible recipe!
victor says
You are very welcome. Enjoy!!!
Lisa says
Oh my gah!! Seriously best pot pie ever!! I did the ramekins so we could each dig into them no sharing 😊 thank you for this recipe!!
victor says
You are very welcome. Enjoy!!!!
Naomi says
I made chicken pot pie today using your recipe. It is absolutely wonderful. I followed your recipe word for word! I am now in chicken pot pie heaven! Thank you for sharing your recipe with us!
victor says
You are very welcome. Enjoy!
Ariana Cox says
This pie recipe is perfect! I baked the chicken using the recommended recipe. The ratio of veggies to chicken was perfect and the filling was creamy and delucious. Then there was the crust. Oh my, the pie crust! I made it exactly as the recipe instructed and it came out with perfect, crispy, buttery layers. It made that wonderful crackling sound when I cut into it. Even the bottom pie crust was crispy. This was the best chicken pot pie I have ever had. 5 stars!
victor says
Glad to hear it. Enjoy!
Christina says
Fantastic! I will never need a different chicken pot pie recipe. This is amazing.
victor says
Enjoy!
Rachelle says
My family loves this recipe! I don’t have ramekins and have doubled the recipe to make two full pies. I’m making ahead and freezing so day of I can just throw them in the oven. Your crust instructions make incredible crust every time!! I use it for other pies too! Thank you!
victor says
You are very welcome. ENjoy!
Janny says
I just made this recipe. Turned out beautifully! I’ve never made pie crust before. I think I’ve always been a little intimidated by it but your tips for making it were super helpful and my pastry was really good. (I also learned that chilling the filling before putting it on top of the pastry bottom helps to ensure things don’t go mushy)
I found that my liquid really evaporated when cooking the veg so added a bit more chicken stock and white wine. I also added a bit more flavour to the filling (s&p, thyme, rosemary) but the ratio of flour/corn starch was perfect. Not gluey at all.
I’m serving this tomorrow for a festival get-together with the gals. I think they’ll be impressed!
Thanks again!
victor says
Enjoy!
Louie says
Just made this the other day and the family could not stop raving about how good this was. The buttery crust was especially delightful. Thank you for sharing this recipe.
I'm making it again tonight lol
victor says
Glad you liked my recipe, Louie. Enjoy!!!
Dixie says
I love this recipe and have made it several times. It is labor intensive, but I make every part of it from scratch. I use the little disposable tins as the filling to ratio crust is perfect for me at that size. I made 5 as that was all that the dough recipe covers. I froze the extra filling to save time for the next batch which will equate to about 3 pot pies. Thank you for sharing.
victor says
You are very welcome, Dixie. ENjoy!
Ann says
I love this recipe. Normally I make four and then cook all and freeze two for later. This time I followed instructions for freezing-unbaked. Do I need to thaw or just put pot pies back into ramekins and then what about timing to cook?
Thank you!
victor says
Glad to hear it, Ann. If they are frozen uncooked, do not thaw or the dough will get soggy. Baked frozen straight from the freezer. I mentioned this in the post: If the pies were frozen uncooked, when ready to bake, brush the tops with an egg wash and bake at 375F for at least 50 minutes. You may have to foil the edges to prevent them from getting too dark. You can also foil the tops for about 15 minutes, then remove and continue baking until the tops and nicely browned. If you want to be sure, check the temp inside with a thermometer, you need at least 165F. Good luck!
Diane Blanshan says
The best chicken pie I have had. Will definitely make this again.
victor says
Glad to hear it. Enjoy!
Becky Nye says
do you bake the smaller pies for 50 minutes also?
victor says
Fifty minutes for my 4" ramekins. If yours are smaller, you may want to bake less. Happy cooking!
Beverly says
I LOVE this goto pot pie. EXCELLENT. thanks. Never a need to look for any other pot pie recipe. Really good so thank you.
victor says
Very happy to hear it, Beverly. Enjoy!
Anita says
My husband couldn’t stop raving about this recipe! I used roasted chicken thighs instead of breasts and partially blind-baked the bottom crust. I also knew from experience that the amount of thickeners was quite a bit for one and a half cups if liquid, so I added more chicken broth. He wants me to make the exact same recipe after Thanksgiving with turkey!
victor says
Happy to hear it, Anita. Enjoy!
Gene says
Can your crust be made gluten free?
victor says
Probably. But I've never tried.
Monique says
You’ve done it again Victor! Homerun….love the individual pie idea…this was easy for me to put together, I used rotisserie chicken…greetings from Canada!!!
victor says
Hi Monique, glad to hear it. I love the individual pies; very easy to serve, looks more elegant, and you get more of the crispy crusty goodness all around. Enjoy!!!
Emily says
I’ve made this many times and it is so amazing! We have a new allergy in the family and I can’t use milk.. any chance something like coconut milk would suffice or what would you replace the milk with? Also would be using a different crust recipe to avoid dairy.
victor says
Emily, I've never tried using coconut milk in this recipe but I love using coconut cream and coconut milk. One of my favorite recipes is salmon in coconut curry. I think it will work in this recipe. Good luck.
Missy Helgeson says
We make ours dairy free. We use a milk replacement called Ripple, it is a pea protein milk, and a plant based butter. It is equal parts to traditional milk products and it always gives the same results!!
Karen says
The best Chicken Pie I’ve ever made.
victor says
Enjoy!
Lisa Bauer says
Awesome! The crust is SO flaky. Changes I made were: Used 2 cups of chicken broth, 2 carrots,one potato,and some sauteed mushrooms. Hubby said it's the best pot pie he's ever eaten! Will be making again soon.
victor says
Happy to hear it. Enjoy!
Darrien says
This was delish. Next time, I will add less cornstarch for the thickener. I also added sea salt flakes on top of the crust after the egg wash and YUM. Definitely making again! Thank you!
victor says
You are welcome. Enjoy!
Michelle says
This is by far the best recipe I have ever eaten. I made a big pie, so I added 3/4 more stock. Came out fantastic!
I have made this several times...
victor says
Enjoy!
Wanda says
The most comprehensive recipe I’ve encounter making this a no brainer. Agreed one of the best I’ve tasted
victor says
Thank you for the kind words, Wanda. Enjoy!
Roberta Munroe says
This is quite literally the best Savory pie crust recipe I’ve ever tried in 30 years.
When I use it for chicken pot pie I add finely chopped fresh thyme & dried basil.
DELICIOUS!
victor says
Happy to hear it. Enjoy!
AndreaJane says
This was so good. Hands down the best chicken pot pie recipe I have made. The only substitution I made (due to laziness and fear of pie crust) was to use puff pastry instead of pie crust. I just put it over the top of the filling, brushed with heavy cream, and cooked for 25 minutes. Absolute perfection.
victor says
Happy to hear it. Enjoy!
Betty says
Looks delicious
JoAnn Alback says
I sure wish that I would’ve read the comments BEFORE I!!! I definitely agree with most of the people that said,…I added more broth, poultry seasoning…Hubby and BIL rate it an 8 1/2!!!
Sandra says
I may just scroll too quickly. At what temp should the oven be in to cook?
victor says
400F
Mike says
I cooked mine for 35 mins and it came out perfect, used Pillsbury pie crusts
victor says
Glad to hear it, Mike. Enjoy!
Allison says
Can I prepare this a few hours ahead of time and refrigerate until ready to bake?
victor says
Yes, you can. YOu can even freeze them and bake later.
SM says
I boil the rotisserie carcass in water while prepping, and use in the recipe once it condenses down. Delicious!
victor says
Sounds delicous. Lots of flavor in chicken bones. I like to butcher my own chickens and use carcasses to make chicken soup. Amazing flavor.
Chrissy says
I have made several different pot pie recipes and this is my favorite! For my own shortcuts I buy the pre made refrigerated pie crusts and a rotisserie. I follow everything else exactly and it’s soooo good!!!
Bonnie says
Thank you I considered the same.
Melissa Gutierrez says
This was the most delicious chicken Pot Pie I’ve ever had. My whole family was raving about it. Thank you for sharing your recipe. 🥰
victor says
You are very welcome. Enjoy!
Hilary says
What I like about this recipe that it doesn't have cream in it. You don't always have fresh cream in the fridge because it goes off fairly quickly. So just adding chicken broth and milk cornstarch and flour suits me better!
Hilary Cole says
I am going to try this recipe afternoon for our supper, and let you know how it come out.
Can I use chicken thighs instead of chicken breasts, without the skin on?
victor says
Yes, you can. Any meat will do, I also like making this with mushrooms.
Donna says
What size ramekin
victor says
See the notes.
Vanla says
I doubled the recipe for the dough it works well! i garnished vegetables, toufu, fake meat. The dough gave me 5 small pies + 1 medium pies! So delicious! I would make it again! I didn't want it to have too much liquid sauce so i made it my way and it was super delicious, i still follow the recipie sauce & i even need to add more water or soya milk, next time i add broth vegetables! Next time ill try the dough all vengan!
Mary says
Hi!
I doubled the recipe for the dough it works well! i garnished vegetables, toufu, fake meat. The dough gave me 5 small pies + 1 medium pies! So delicious! I would make it again! I didn't want it to have too much liquid sauce so i made it my way and it was super delicious, i still follow the recipie sauce & i even need to add more water or soya milk, next time i add broth vegetables! Next time ill try the dough all vengan!
Lesa says
I’m going to make your chicken pot pie this week. I was wandering if you had a beef pot pie recipe too? My husband doesn’t care to much for chicken.
Thanks!
victor says
Lesa, I've made this recipe with beef, mushrooms, and other ingredients. When using beef, just substitute chicken broth for beef broth and add beef instead of chicken. I like using thinly sliced (cooked) steak. Stewed beef works very well too.
Lesa says
Thank you!
Bonnie says
I made this a couple weeks ago and was so impressed I couldn’t wait to make it again. My husband asked for it and said he could eat it every week.
Chris says
I tried it tonight and was quite pleased. I have never made a scratch pie crust and this turned out really good
Nuno says
Delicious though my pie crust was kind of grainy. I think I needed to pulse it more.
Sheri says
What size ramekins do you use?
victor says
Hi, please search the comments.
Tina says
I’ve been making chicken pot pie for 40 years and recently tried this one. It is seriously good! I’m going to make it for a family dinner Sunday so I need to have everything ready ahead of time. Can I prepare the filling Friday then put it all together Sunday after church? I’ve made the filling the night before but never two days before.
victor says
Tina, yes, you can prepare the filling ahead, it won't be any less tasty if you do. One to two days will be totally fine. Just keep it refrigerated that's all.
Tina says
Thank you! The family loved it and the crust was amazing. A few kept going back for more just to have more crust!
DeAnna Fleener says
This was the best Chicken Pot Pie ever! The flavor was amazing. I used Pillsbury pie crust just because I had some on hand. I also used frozen veggies but did just as the recipe called for. We are not fans of onions, so I used onion powder. One of my top recipes to go to now.
Kathy Jane says
Delicious. Only needed 40 min baking time. Filling a bit dry. Next time I’ll add more liquid.
Debbie says
I don’t own a food processor. What changes would I need to make to do the crust by hand? I am assuming smaller dice of the butter, perhaps. Anything else? This looks to die for.
victor says
Debbie, I'll be honest with you, I've never made this pie crust by hand so I can't be sure but I would cut the butter into very small dice, pre-freeze then cut it into flour with a large chef's knife. I then freeze it again and rub the mixture between hands (I successfully used this technique to make another pie crust recipe) until you get the consistency you can see on the pictures. Perhaps freeze briefly again and then add the water and the vinegar and incorporate. I would not change the ratios of water to flour but you may need to depending on how the dough looks/feels. Good luck!
June says
I only have a mini food processor so I also had to do this by hand. I use a pastry cutter for this and it worked out perfectly!
Amy says
If I wanted to use frozen mixed vegetables, how much should I use?
Thanks! Amy
victor says
That a good question, never tried that. I'd say 2-3 cups... start with one cup and work your way up until you are happy with the consistency.
Mary says
Fantastic, thank you, Victor. I also read online that apple cider vinegar is a wonderful substitute and the added flavor profile doesn't hurt. I'm wondering now if ACV with the "mother" in it will be problematic...I imagine might give more rise? Who knows but I guess I can just not shake up my bottle of Braggs ACV and use the top, clear portion to play safe. Thanks again!
victor says
Hi Mary, no harm in trying, I think it will work fine. Good luck!
Felica says
WOW just what I was looking for. Thank you!!!
Melody Tucker says
I have made this several times and always comes out perfect. I use the ramekins and only put on a top crust instead of bottom and top crust. I will probably make it again this weekend.
victor says
Glad to hear it, Melody. It's definitely easier to make these if you do the top crust only. Now that you mentioned it, I want to make these myself tomorrow too, they are so tasty! Happy cooking!
Lina Ed says
Hello...may I know what is the size of the ramekins that you used for this recipe? Thank you kindly for your help 😊
victor says
Hi, I use 3 1/2″ ID (inside diameter) and about 4 1/4" OD (outside diameter) ramekins. The height is 2 inches.
Amelia says
To ensure the bottom crust doesn’t get soggy, should I bake it prior then place the filling in?
victor says
That's never been a problem so I never pre-bake the crust but you can do it, it will probably be quite a bit crispier.
Marie says
This pot pie is absolutely divine. I have come back to this recipe many times over the years and it is always delicious. You can of course use any protein and vegetables you want. I added 3 tbs of flour instead of 4 because I found that with four it was just a tad too thick for my liking (this is just personal preference of course). The crust recipe is amazing as well. It’s buttery and flaky. I have used it to make sweet pies too. Chef’s kiss.
Diana says
Can you make this and put in the refrigerator for baking the next day? This is delicious by the way!
victor says
I've never done it but I think the crust dough will become gummy from the contact with wet filling. Personally, I'd pre-make all the components and refrigerate separately then, on the baking day, I'd fill, cover, crimp and bake.
Zaina says
I’m so excited to try this recipe. Chicken pot pies where one of my favorite meals growing up. I Have a few questions. 1. Can this pie crust be frozen?
2. Have you used it for sweet pies, ie berry pies and what where your thoughts?
3. Have you ever made your oven roasted chicken breast recipe/method to cook boneless skinless chicken thighs and if so how did they turn out?
I want to make this recipe but only have boneless skinless thighs.
victor says
Hi Zaina,
yes, this pie crust freezes well so no problem. We've used it for sweet pies many times with great success. Never tried that method to cook boneless skinless chicken thighs, it should work though with a few adjustments. My favorite boneless skinless chicken thigh recipes are this pan-fried chicken thigh recipe, broiled chicken thighs and baked chicken thighs. If you want them really crisky, yes, you can make skinless ones really cripsy, I recommend this recipe.
Zaina says
Thankyou so much for your quick response. I’m craving this so bad haha! What adjustments do you think would need to be made for the boneless skinless thighs in your slow oven roasted breast method? Cooking for longer time? I want to use thighs for the pot pie as it’s all I currently have. And by the way..I’ve made your slow baked breast before and my goodness where they moist and tasty!! And I’ve also made your extra crispy oven baked thighs as well. Baking powder worked great and they were super crispy and delicious 😋
And thankyou for the thighs recipe links. Those baked thighs with maple syrup and acv are next on my list for sure.
victor says
Hi Zaina, slow roasted thighs shouldn't take much longer to cook as they are thinner than breasts. In general, I like thighs to reach 185F inside to be perfectly tender.
Jan says
I'm so excited to try this recipe!! I have just been diagnosed with celiac and I'm still learning the ropes. Do you think if I used all purpose gluten free flour that it would turn out as good? Are you familiar with that at all?
victor says
Hi Jan, unfortunately, I am not so can't really advise you here. Perhaps someone else can chime in. Good luck!
Joy Smith says
My oh my, very good. Time intensive but we’ll worth it. My husband is a pot pie connesieur and he gives his thumbs up for this one. I had to add a bit more ice cold water to the dough after coming out of the fridg for an hour but that wasn’t a problem. It came out very flaky. I used a glass pie pan and it was browned on the bottom, too. The last few minutes I put it on the bottom rack in the oven. I also added more chicken broth to the mix, maybe a half cup or so. Didn’t have to use all the 4 TBS butter in the filling because the crust has so much butter. I’ll do this one again! Thanks for the recipe!
victor says
You are very welcome, enjoy!
Earlene Bly says
I made this and it was delicious
Amy says
My 4 minis are in the oven. Hubby ate the leftover filling and rolled his eyes back in his head. Can’t wait to try them! The pie crust had me doubting myself, but it all came together and I could see the bursts of butter in there….gonna be YUMMY!!! Followed recipe to a T. When IS that timer going off????????
UPDATE: Pic does NOT do it justice. OH MY….I added parm cheese to the top, well because I add cheese to everything. It’s not any sort of diss to your recipe. I don’t like to change it all up and say it was perfect. People are dumb when they do that. It’s the only thing I changed. I baked the chicken with your recipe as well, butter, rub, and chicken stock. My son snuck a breast and said MOM, this is really good. So, kudos x 2 to YOU!!! Well done, and thank you.
victor says
I have a feeling you guys are going to love them. Take a picture for me. Enjoy!
- Parmesan on top sounds like a great addition. I will try that.
Amy says
The flavor does not show in the pic!! It’s DELICIOUS.
victor says
Glad to hear that, Amy. You have to try my other recipes.
Samantha says
Definitely an easy meal to prepare. Have used other meat/bouillon combos along with your crust...came out wonderfully
Kathleen Rice Murrel says
This is the best chicken pot pie recipe I have ever made or eaten! In almost 50 years of cooking and baking, I have never made my own pie crust that came out right. Your recipe was so easy and it was so flaky and good! I followed the recipe exactly except I diced red bell peppers to go with the celery, onions, and potatoes since my hubby doesn't care for peas and carrots. I cooked my chicken earlier in the day using the sous vide method (with lemon slices) and it was so moist and tender. Thanks for posting the best pot pie my hubby ever tasted. I love everything about it!! Will be making this meal often.
Kayleen Clemens says
Victor, you definitely "nailed it" for the crust and filling. I usually purchase my crust - but really folks - it wasn't that hard to do and was SO much better than the store bought crusts! Thank you for bringing back childhood memories of a fantastic Chicken pot pie.
victor says
You are very welcome. Enjoy!
Judi says
Instructions were a bit confusing. Bulleted steps would have been easier to follow. Puttemperature and times either top out bottom. The taste is amazing and i like the combination of cornstarch and milk/ flour and butter. Makes for a great consistency.
Jeanne says
I have made a lot of Pinterest recipes that weren’t very good but this one is one of the most delicious things I have ever made I could eat it every day so thank you very much
victor says
You are very welcome.
Jennifer says
Has anyone tried this without a crust on the bottom?? We try to do lower carb so was thinking of trying it with just the top crust.
Samantha says
I literally just made them with a top crust only, and since I only like the tops it worked out fabulous. The filling was a-mazing. Kudos to the author
Samantha says
Yes...was the bomb
Nikki Krakauer “JustTabandMe” says
I only use a bottom crust. Same reason, low carb. I added just a “smidge” of sage & thyme.
Ann says
Delicious! Enjoyed baking & eating the pot pie. I took the easy way out & used a Pillsbury ready to bake pie crust to cover this delicious filling. By preparing & baking everything in a cast iron skillet cleanup was easy too!
Kathy says
This was a very good Chicken Pot Pie. My only problem was the filling was dry. I would either double the milk/stock, or use less flour/cornstarch. The crust was excellent and the filling flavor was very good too. We just prefer a creamy filling.
Debbie says
I have made this 3 times and each time they came out wonderful! I used your Slow Baked Chicken Breast recipe for the chicken portion of this recipe. The crust really is flaky and the filling is very tasty too. I also add McCormick's organic Herbes de Provence to the filling. They freeze very well and reheat just as easy. This makes a great dinner for meal trains at church. Thank you for sharing these wonderful recipes.
Rena says
This recipe is amazing! Loved it!
Cara says
Ok I’ve made this recipe several times as a full pot pie and it is a family favorite. One of the most delicious recipes Ever. However, I am not great and crusts obviously bc everyrume I try to roll it out my nice little flat disc breaks apart, turns to dust, then I end up patching it together —what am I doing wrong? It’s making me crazy!
victor says
Cara, I think you may want to add just a little bit more water, a teaspoon or two. That said, the dough is crumbly, you have to press harder when rolling it out to make sure it sticks together. But that crumbliness is what makes it so light and flaky.
Amy says
What size ramekin do you recommend? Thank you!
victor says
I use 3 1/2″ ID and about 4 1/4″ OD ramekins. The height is 2 inches.
Kathy says
Please clarify what ID and OD mean in describing ramekin size. Thanks!
victor says
Inside diameter and outside diameter.
Heather Jordan says
I have made this 4 times now, p perfect everytime. This time I made it with shredded pork leftover from another meal and it was delicious. I have to double the recipe to feed my crew. Suggestion, make the dough in two batches if doubling because the Cuisinart a can't handle a double batch. Everyone needs to try this crust it is so flaky and perfect for savory or sweet. Thank you for such an amazing recipe.
victor says
You are very welcome, Heather. Thanks for the tip.
Demona says
OMG!!! This recipe is really good. The only thing I had to add is add more chicken stock because of the potatoes and dough was taking too much of the liquid. Either than that it’s imperative to double or triple this recipe, it’s that good.
Sandra says
I cheated and used premade piecrust but the filling was absolutely amazing… Best pot pie recipe ever
Tippy says
This is a terrific recipe. I understand about the flour and the corn starch after making this. But I made a big pie, for the family and doubled all carrots, potatoes, chicken plus the peas, celery and onions. I cut all the vegetables the day before and cooked the chicken strips and shredded them the day before. Then it was quick and easy to put the pie filling together.
Sharon says
Best recipe ever! I added fresh mushrooms, corn, peas zucchini & used puff pastry on top !!
Noreen Gamble says
Hi Victor,
I too had a problem with the dough as it was just too crumbly and wouldn't come together, so I tried it again, this time weighing the dough. I don't remember the exact number of the difference but it was a lot, at least 50+ grams. My measuring cup must be way off. I was determined to make this crust and boy was it worth it, so flaky and delicious! The filling was the perfect consistency with just the right balance of ingredients. Thank you again for all your delicious recipes!
Noreen
victor says
Happy to hear that, Noreen. And you are very welcome. Yeah, cups and spoons are so imprecise, measuring out ingredients for some recipes is the only way to get optimal results. The good news is that a good kitchen scale is so inexpensive nowadays, you can get one for $10 or so, everyone should have one of those.
Noreen Gamble says
Seriously, everyone should get a kitchen scale in their stocking this Christmas! Cheers!!
Miki says
DELICIOUS!!! This is a new family favorite! Plan to make it with leftover turkey from Thanksgiving in a few weeks. The filling was perfect and crust turned out beautiful! Followed the slow cook method for the chicken, and added a few more spices to the rub (thyme and coriander) Appreciated the helpful guide on how big to roll out the bottom crust (13 inches) and top crust (10 inches). Used store bought pie crust as it was a week night, but plan to try the homemade recipe next time. Definitely recommend!
victor says
Glad to hear that, Miki. Enjoy!
Julia says
Made this recipe and it turned out absolutely amazing!!! My changes were that I used pre-made pie crusts and I layered the top of the filling with Parmesan cheese! The cheese adds a delicious touch! Will be using this recipe repeatedly in the future and HIGHLY recommend.
Gene Ross says
I made this tonight
I made 4 chicken pot pies
For the two of us we ate two and are saving the other two for tommorow lunch
Ur recipe is perfect the crust so savory and flaky
Loveeeeeeee it thank you
I did add extra broth to my liking
Thank you
Genie
Debbie says
This is a great recipe! Tasty and so much fun to make. I used your slow roasted chicken recipe for the chicken (another favorite-thank you!). The filling was just the right amount of thickness and the crust was flaky and delicious... even the bottom crust was crisp not soggy. I did add McCormick's Herbes De Provence spice which only enhanced the flavor.
Thank you for sharing this wonderful recipe with us.
victor says
Glad to hear that Debbie. You are very welcome. Happy cooking!
Helene says
Can the pie be made early in the day, refrigerated then baked at supper time? Or will the bottom crust get soggy?any different instructions? I did make this recipe last week, i did add lots more veggies...delicious!
victor says
Helene, I've actually done that and it turned out very well. I chilled the filling really well before adding to make sure that the butter doesn't melt. Bottoms get a little soggy regardless, if you want really crispy bottoms you need to pre-bake the bottom crust, that's what worked best for me. Brushing the bottom with an eggwash helps somewhat too.
Sara says
Ok so my filling is delicious!!! I made the chicken from your roast recipe with frozen tenders. The crust I cooked and it’s heavenly!!! Waiting for them to finish all assembled. Worried they will be dry because there wasn’t any fluid .
Elaine says
Best chicken pot pie I ever made!
Dawn says
I used pre-made pillsbury crust but followed the rest of the instructions exactly. It came out absolutely delicious. My husband couldn’t stop raving about it. Will definitely make again.
Ms. B. says
Delicious and easy to make! I've made it three times now and it's a frequent request for dinner from my husband.
Grace says
How many times did you make the crust before getting it to perfection?
I must be the only person that can’t make the crust. I went by the recipe and it looked
exactly like your picture, a pile of crumbs. But it wouldn’t come together after wrapping in plastic wrap & refrigerating. What am I doing wrong? I so want it to turn out like your pictures.
victor says
Grace, you need to twist the ends of the plastic 'wrapper' tightly to make the dough come together. If needed, press together by hand but do so very quickly so as not to melt the butter. If that doesn't work, increase water by a little bit, 1-2 teaspoons, maybe a tablespoon. Sometimes flour is a little less hydrated and that can affect how the dough comes together.
Lana says
I used my air fryer to make a whole chicken, removed the meat (minus some for dinner that night) diced it and saved it in the fridge. Then used the carcass to make bone broth in a slower cooker over night. Home made broth is the best! Then my daughter and I made two versions of the pot pie. For hers we followed your recipe, and for mine I left out the potatoes, substituted half the milk for cream, used almond flour instead of flour (which really doesn't thicken so could have left this part out) and then used a keto bread instead of pie crust. Both were really delicious. We made enough to make more pot pies tomorrow. So excited!
Beverly says
My filling was way too thick. I think in another try, I would leave out the corn starch.
Donna Gibson says
Love this pot pie. I have been baking for over 60years, and have finally found the perfect pastry! Thank you.
Cristy says
The filling was so tasty. I used a Costco rotisserie chicken which is always juicy and tasty. The crust was my favorite part. It was so flaky and buttery good. My teenage boys gobbled it down.
karen says
This was really good. Used a 9.6 deep dish so prepared with 1/1/2 times all ingredients, except pastry. To prevent dryness, like some of the comments suggested, I added an additional cup of chicken broth. Perfect consistency. Also added some lemon pepper for some zing. Really happy I have enough left over for 2 more meals!
Susan says
After cooking the pot pie ingregients were too dry. No gravy. Is there a way to make it less dry after taking out of oven? Or, before i bake i
victor says
Hi Susan, It happened to me too once or twice. When cooking the filling and cooling it down, keep it covered to prevent evaporation. If the filling is too thick, add some broth or water. It's common to make slits in the pie crust to let some steam out during baking, but keep them small, otherwise too much liquid will evaporate. This should help. Happy baking!
Hailey says
I've made this recipe a few times. It's my favorite pot pie recipe, but the same thing always happens to me too. After adding in the chicken and peas, I just add a little bit of milk at the end until I reach a consistency I like. Then I adjust the salt and pepper. You could probably add more broth or water at the end instead of milk, but I like it rich and want to control the salt content a little better. More chicken broth might make it too salty.
Dawn says
pastry was too dry and not enough gravy. Will add more water to dough next time and delete the cornstarch, maybe more liquid. Very tasty anyway.
Kerri Northey says
Great recipe, thank you. I skipped making pastry, but otherwise made it as written. Everyone loved it.
Faye says
I double the recipe and added browned mushrooms - it was delicious!
Annie says
Made this tonight - Hubby LOVED it - me too! I baked a couple of breasts in oven per your recipe - used 1, saved the other. I made 1/2 recipe and used 2 ramekins. I also used frozen mixed vegetables (peas, carrots and beans) and a pre-made crust. I also added another 1/2 cup chicken broth as I thought ‘gravy’ was too thick with just the 1/2 cup water and a Chicken bouillon cube. Result was delicious. I’ll be making this again. Thanks!
Megan says
I ended up adding a half cup of stock at the end because it was too thick to stir and didn’t want it to dry out ! I also bought phyllo pastry for it ! Haven’t finished making it yet but looking forward to it
Karen says
What SIZE ramekin is everyone using? That info would be VERY helpful AND how long to cook the ramekin pot pies...
victor says
3 1/2″ ID and about 4 1/4″ OD. The height is 2 inches.
Richard says
Made my tonight was amazing so light delish thanks for your help and so easy to do! Will definitely do it again
victor says
You are very welcome, Richard, glad you enjoyed it. Happy cooking!
Hannah says
Excellent!! I looked through several recipes online before I picked this one. I used a premade crust, cooked the bottom crust for about 10 minutes before filling it. I cooked my chicken breasts in a pan on the stove. Medium high for about 5-7 minutes on both sides. Seasoned with sat, pepper and lowrys. I used 3 bouillon cubes and added an extra half cup of water. Also, did not let the mixture cool. Otherwise followed recipe exactly!!! I could have ate the whole thing myself!!! Wish I would have made at least one more and froze it.
victor says
Just make another double batch... 😉
Cathy says
I made the pie dough to the recipe. Was too crumbly and a little difficult to work with. Taste was good though.
victor says
That's what makes the crust so good and flaky.
Jeanette Peterson says
Will the little tin single pie tins work. Excited to try this recipe. Lots of good reviews!!
victor says
Absolutely. I've used those myself
Jessica says
What size Ramekins did you use?
victor says
3 1/2″ ID and about 4 1/4″ OD. The height is 2 inches.
Kelly Fleet says
So delicious. I did use a store bought pie crusts but would never know. Will definitely be making again~Thanks for sharing.
Lauren says
Hi,
Can this be baked in a larger casserole? If so, what size would you recommend? And, still assemble as the individual ramekins - dough on bottom, filling, then dough on top? Also, if using a rotisserie chicken, assuming 1 is enough?
Thanks!
victor says
Hi Lauren,
you can use a casserole or a pie dish about 9" in diameter. The assembly is the same like you described. 1 lb of chicken is enough, though you could add some more if filling a larger size pie dish.
Pat says
My very first chicken pies and they are delicious! I steamed the chicken breast fillets and added a bit of chicken broth as it’s quite thick.
Made this today not in ramekins but as pies in a pie maker. I used a store bought short crust pastry for the base and puff pastry for the lid. I must say the pies are so yummy and my family loves them. Thanks for sharing this recipe.
victor says
You are very welcome, Pat.
Randy Geene says
I added 1/2 tsp of Turmeric and 1/2 tsp of Curry powder as well as sauted the chicken in 2 tbsp of Butter. MMMMMMMMMmmmmmmmm!!!!!
victor says
Sounds delicious. I love using curry powder.
Rachelle says
This truly the BEST chicken pot pie I’ve ever had, or made. THANK YOU!!
Sharon Juarez says
Victor,
We just finished our dinner. Your recipe is the absolute BEST...right down to cooking the chicken like you say. SIMPLY AMAZING! The only thing I found was not Enough gravy (I cut the recipe in half because there two of us.). I just heated up a package of Knoors roasted chicken gravy and it solved my problem. Otherwise, it is THE BEST pot pie Ever!!!
victor says
Happy to hear that, Sharon. Thank you for your feedback and kind words.
Heather says
He nailed it with the pie crust absolutley the best pie crust I have ever made or tasted. Pie filling is so flavorful I used leftover Turkey breast which worked perfect. The only change I made was mine required about 1 3/4 c water so I used three bouillon cubes, I think I boiled mine a little too long and too much liquid cooked out.
Elizabeth says
Delishiois pie filling! I actually used this to make chicken pot pie empanadas! They turned out fantastic. However, I doubled the filling recipe thinking this one wouldn’t be enough and I had way too much! Is it possible to just freeze the filling?
victor says
Yes, this filling freezes very well.
Cyndee says
Equal parts butter and flour made a paste that wouldnt boil with soft veggies. Had to add water but still felt too starchy.
Sylvie Brien says
This pie is delicious. I doubled the recipe and used 1 condensed chicken broth and 1, 8oz chicken broth instead of using 2, 8 oz condensedchicken broth. I was amazed at how good the crust tasted. It is flaky and delicious and above all easy to make. The chicken pot pie was not soggy at all. Will do it again.
Anna Norfolk says
I'm trying this tonight, I'll let you know!
victor says
Do let me know, Anna. I'd love to know. If you like it, you must try my chicken and biscuits.
>
>
Those homemade buiscuits are out of this world good.
Ritienne says
Simple delicious 😋
Rose says
Absolutely delicious!!!!!
My go to recipe from now on . thank you for sharing it...
Michele says
Simply wonderful!
I do have a question regarding the quantity of chicken. Can you tell me the quantity in cups as I am using precooked shredded chicken breasts this time around.
victor says
I believe it will be about 3 cups of shredded chicken.
Michele Hallman says
Hi. I have a question. The one cup of cubed butter...is it one cup as measured on the side of the butter wrapper or one measuring cup of cubed butter?
victor says
Hi, it's one cup as indicated on the wrapper, then cubed.
Deb Poehlmann says
Simply delicious!!! Comfort food <3
Kate says
I think something didn’t come out right with the pie dough. It’s not forming a ball. It is crumbly but not coming together.
victor says
Is it like on the pictures? Put it in a plastic bag and twist, it should come together. If it's still very crumbly, put it back in the food processor, add a tablespoon of water and pulse a little more. It should work now. If not, repeat. Sometimes flour may be drier than normal and needs a little more water.
Andrea says
Hi there
Please can you tell me the size of the ramekins?
Thanks
victor says
Hi Andrea, mine are 3 1/2" interior diameter and about 4 1/4" outside diameter. The height is 2 inches.
Andrea says
Thanks for that. Great recipe, in fact the only recipe for chicken pot pie!! Make a batch up and it’s all we can do to not eat the lot in one sitting.
Kathleen says
I made this recipe this week and it was beautiful and sooo good. I added one chicken bouillon cube and I used half and half instead of milk. I baked it in my iron skillet and just put the crust over the top. It was for my friends birthday lunch and everyone loved it.
Cynthia Thomas Chappell says
I have made this chicken pot pie a couple of times using a different pie crust recipe and got great results. I didn't notice it until planning to make it this time that the recipe calls for condensed chicken broth, I used regular chicken broth with good results but thinking maybe I should try condensed. I know homemade is best, but can you recommend an off the self brand?
victor says
Condensed will intensify the flavor, but regular will work as well. For off-the-shelf I use McCormick bouillon cubes with no MSG and no artificial coloring and flavorings. I like the taste a lot. The instructions call for 1 cube per two cups of water so I use 2 or 3 for a richer flavor. Works for us.
Linda says
The best! Super flaky crust, thick and tasty filling, the perfect comfort food.
Next time I’d start the crust first so it could chill while making the rest of the recipe.
I used a rotisserie chicken and frozen mixed veggies, and it was perfect. Definitely a keeper.
Joong says
I wanted to try this but I do not have a food processor. Any advise that can be given, eg, would a beater or a fork do? Thank you in advance for your kind reply.
victor says
A fork or a pastry cutter will work. A stand mixer with paddle attachment will work as well. I also use a dough scraper sometimes. Cut the butter into small cubes and freeze well before using.
Marie says
SO good. I used shredded turkey and it was amazing. My filling was a little too thick for me so I did end up adding an extra 1/4 cup milk. Tip: put flakes sea salt on the tops before baking after brushing with egg wash, it looks beautiful. Thank you for this recipe.
Amanda says
This sounds like the type of comfort food I've been craving, I was wondering is it possible freeze them and just bake them through out the week? Would they need time to thaw?
victor says
Hi Amanda, yes, you can. You probably missed it, but in the post above the recipe I described how to freeze chicken pot pie and to bake it when frozen. Hope that helps.
Coleen lipp says
Getting ready to make this recipe. If I bake
and freeze the individual ramekins, how and at what temperature do you warm them up? What’s your quick feeeze technique? Trying to find the best way to give these to others.
victor says
Hi Coleen,
To reheat cooked chicken pot pies, the best way to do it is to reheat at 375F for about 35 minutes. No need to thaw.
As for a quick freezing, there's just one way if you want to do it right. Cool the pie down completely. Then chill in a fridge until cold. Then place in a freezer. Once frozen, wrap in foil and then in freezer-quality plastic wrap.
Hal says
Hi I was wondering how the recipe changes if I just use a regular pie dish instead of ramekins. Does the baking time or amount of dough change? Thanks!
victor says
Hi Hal, good questions. The amount of dough is the same to make it easy to go one way or the other. Baking time is the same as well. I've made this pot pie both ways and never had to adjust the temperatures or the baking time.
Jessica says
This pot pie is PERFECT. I intended to find the best from scratch recipe, and this was the first one I tried. I will be looking no further! THANK YOU!
victor says
You are very welcome. Thank you for the kind words.
Laureen Olson says
Totally agree! I have been looking for the PERFECT Chicken Pot Pie recipe for decades.
No more searching required, This IS it! Thank you.
Hanna says
I’ve never made a pot pie from scratch like this and it was fantastic. My husband and kids gobbled it up and it’s going in my “favorites” box. Thank you. I’m hoping you have a shepherds pie on here. If not, I hope you’ll consider adding it.
victor says
I actually don't but I will definitely consider.
sg says
yes! please add a shepherds pie. I just made the pot pie filling, tastes delicious, excited to make the pie crust tomorrow and finish it off.
Jodie says
I don't see what temperature to cook it at. Suggestions?
victor says
400F. Step 11.
Jan says
This is the pie crust I have been looking for!!!! It is flakey and delicious. That being said, I used pre cooked chicken fron CostCo but otherwise followed the recipe and it was delicious. I doubled the recipe to feed 12 ladies and there was very little left over. I have added this to my favorite recipe list.
victor says
Glad to hear it, Jan. I rarely have any left overs too. It's so darn good that you just keep eating until it's all gone.
Maya says
Did you use all of the meet from your pre cooked chicken?
Lynn Chalache says
The best recipe for pot pie I have ever made! My family loved it, and I will never try another recipe because this one is perfect:)
victor says
Thank you for the kind words, Lynn. I am very happy that your family enjoyed it.
Renee says
This recipe is wonderful. It is the first time I have ever made chicken pot pie! I subbed the peas for cut green beans (because that is what I had on hand), and it was marvelous! Thank you for posting your recipe!!
victor says
You are very welcome!
Cindy says
I have made chicken pot pie before, yet knew there was a better one out there! Now I found it, the crust was so flaky and beautiful everyone at the dinner party loved it! Thank You!!
Cindy
Colleen says
Made this chicken pot pie for my husband and it was the best we have ever had. Shared recipe with a friend and they loved it too!!
Leonor Roa says
Thank you so much for this recipe, i am a latina women who married a gringo guy, and i have done this twice, and it was easy, delish, greatttt.
victor says
You are very welcome;) Any guy's heart will be won with this chicken pot pie.
Rachael says
Planning on making this weekend. I’ve preppier my veggies and chicken. I was planning on assembling everything Saturday night for a Sunday night dinner. Would it be best to make the pie and leave in the fridge overnight or do you think I should keep the filling and dough separate until I am about to bake it?
victor says
A duplicate comment but, yes, keep them separate until ready to bake. A chilled filling is good for the pie crust.
Rachael says
I’m trying to make these this weekend, but am working and won’t be home until 6:30 or so. I’ve already cooked the chicken and diced my veggies, for prep work. I was planning on putting everything together Saturday night and then cooking for a night warm hearty Sunday night dinner (we’re supposed to get snow in the Carolinas and we don’t get it too often!) I’m wondering if I should assemble the pie Saturday to pop in the oven on Sunday or if I should wait to roll out the dough until I’m about to bake? Will refridgerating the filling have any effect on the consistency?
Thanks!
victor says
No effect. Refrigerating the filling is actually a good thing for the crust. I would not roll out the dough and assemble until ready to bake as the wet filling will ruin the pie crust dough. The next best alternative would be to flash freeze and then pop frozen pies into a hot oven.
Kris says
How would you freeze these? Bake then freeze? Or unbaked and freeze?
victor says
I've had a better luck baking then freezing, so I would do that.
Morgan says
I don't see in the directions where the ice water comes in? Thanks!
victor says
Step 7.
Marilyn says
This is the first time I ever made a pot pie and I absolutely love these. I spent the next day making another batch to freeze using up all my left over Thanksgiving turkey. The crust was so delicious and flaky. Made the first batch in 6” ramekins and they were a little too big but we had no trouble eating all of it anyhow. Bought some 4” ramekins and they were just the perfect size. They were a lot of fun to make and will have no question on what I will do with my leftovers now. Thanks for sharing such a delicious recipe.
victor says
You are very welcome! I also turned my leftover turkey into pot pies. That's the most delicious leftover turkey recipe that I know.
Sharon says
Can't wait to try this recipe...Love pot pies. I have elderly parents that I bring dishes to frequently, the ramekin sizes will be perfect for them. Can this recipe also be used for a different meat, for a change up? Like beef or lamb? I never made a homemade pastry dough before so am really excited to try my hand at this. Thanks!
victor says
Yes, you can use beef or lamb with this recipe, or turkey leftovers.
Peesee says
Made these over the weekend and it was SO GOOD! I took out the potatoes cos I want to minimize the carbs, all turned out very well! Bought more butter today and going to make more over the weekend and freeze them for our weekday lazy dinner meals!! YUMS.
victor says
Yeaah! Glad to hear it. Your comment made me so hungry for chicken pot pie that I decided to make it today too;)
stephanie says
Trying to make this at the moment and I'm failing at the dough. Its so crumbly. Im just putting it in the fridge now. Hopefully it comes together.
victor says
Put it in a plastic bag, then on a table, and press down with your hands. It should hold together. Like on the pictures.
Brandie says
I love to cook and have made pot pies in the past, I tried these and while the filling was great the serving size is way under. I made for 8 and was barely enough for 4. Also the time listed on the top is way off-just a bit of advice it should include dough refrigeration time in in overall time.
victor says
Thanks for your feedback, Brandie. I added the refrigeration time, thanks for pointing that out.
I debated whether to classify this as 4 or 8 servings when I did nutrition calculations. Sure, one individual portion pie, or a 1/4 of the recipe is what you'd normally eat as a grownup, especially because these pies are so delicious. You may even want to eat more, and I've eaten 1 1/2 once so I see your point. I had this recipe as 4 servings for a long time, but when I added nutrition calculations, I realized that one small pie was a hair over 1000 calories. I just couldn't recommend it as one serving based on that.
Do you guys think that despite the fairly high calorie content one pie should be considered as one serving? Let me know, I will change it if I have to based on your feedback.
Lisa Bryant says
I should have read all these great informative comments before I made my chicken pot pies. I handled the dough way too much. My filling was hot when I poured it in. My dough was too gummy and not fluffy and not yummy looking like photo. Even after all that, it was still good, but I felt, not great. My family said it was outstanding, they are kind!
Thank you victor and everyone for good tips. I’ll try it again, by reading these tips before tackling it!
victor says
You are very welcome. And don't worry about the little mishap, you will be making this chicken pot pie many more times and it will get better next time.
KDobbie says
I am very excited to try this recipe after reading all of the comments and helpful tips. I would like to substitute the condensed chicken broth with home made chicken stock and thicken appropriately. Would this make much of an impact on the finished product and its quality? Do you have any suggestions or tips for doing it this way?
victor says
It will make it even better;) I try using homemade chicken stock/broth whenever I can. I use chicken backbones and necks saved after butchering whole chickens to make chicken stock. I just let it simmer for a little longer, about 2 hours. Works great for me.
Teri says
Well I made them and they were delish. My crust did not come out as flaky as yours looked, but did not taste all that bad. I will just have to try it again to perfect. I poached my chicken instead of baking them and They were juicy and I Made it as a pie. The next time will do individual ones. This recipe is definitely a keeper. Thank you again.
victor says
Hi Teri, glad to hear that all went well and you liked the pie. To get the crust flaky, you must handle the dough as little as possible and have the butter very cold. I cut my butter into pieces then freeze for half an hour or so, until I am ready to use it. A few pulses in a food processor and it's good to go. I don't wait until the dough comes together. I let the twisted plastic wrap to help it come together, flatten it and throw in the fridge until ready to use. My hands barely touch it. Also, make sure your pie filling is cold when you pour it in. It helps too.
Teri says
Thank you. I am making today and will let you know how mine turns out.
victor says
Great. Would love to hear about how it turns out.
Teri says
Just curious as to why you use both cornstarch and flour. Aren’t they both thickening factors?
victor says
I find that using both gives a slightly better consistency to the pie filling. Using just cornstarch makes the filling a bit too firm as it cools down, while using only flour turns the filling a bit too thick and gummy by the time you get the right thickness.
Diane says
Do you place the ramekins on a pan to prevent bubbling over! I’m anxious to try this recipe. Thank you!
victor says
Yes, I do. Better be safe than sorry.
Mabel Cash says
Made this recipe! Basic but exactly what I wanted. I added a a teaspoon of marjoram and a teaspoon of thyme to my recipe. It needed s little something and that worked. I doubled the recipe because I knew it was going to be great? I served mine in cruets with a frozen biscuit for topping and baked! Fabulous!
Michal says
Made these pies tonight, going to have to double recipe next time - they were eaten before I got seconds! amazing!!
Marilynn says
Absolutely the best chicken pot pie recipe I have made. I also love to cook. I followed recipe and mixed ingredients and refrigerated until making the next day. Rolled dough and then baked. So creamy and buttery. My husband also loved. Thank you
victor says
You are very welcome, Marilynn. Thank you for taking time and leaving detailed feedback. Comments like yours are such a great motivation for me.
Village Bakery says
Great recipe, Victor. I made these last night and they were great.
Roger P. says
cool recipe. the pies turned out great. really, this is the best chicken pot pie recipe I've ever tried and I've tried more than a couple dozen of them.
Bonnie says
Terrific! My family loved it!!!
Debbie says
Made this as a pie rather than in ramekins for supper last night. Just sprinkled a bit of Thyme and Rosemary on the filling. Pastry turned out great. Will definitely be making it again. A new favourite for sure!
Wanette says
Is it really a cup of butter?
victor says
Yes.
Danielle Munoz says
Just made these pot pies; the best thing ever. Never eating frozen again!!
victor says
Glad to hear that. Thanks for posting your feedback.
Peg Biggs says
Made Thisbe for company and it was wonderful! I added a little thyme and tarragon for a little spice, the crust was so very flaky and it all melted in your mouth!
victor says
Glad to hear that. Thank you for taking time to leave your feedback. I really appreciate it.
Michelle says
Made these last night. Really good. One tip I would give is it needs more flavor, it was sort of bland. I would definitely add more herbs for more flavor
Lisa Bryant says
Good tip... I just purchased the Ramekins specifically for this recipe. I like a lot of flavor, so thank you for suggestions!;)
I will make this very soon!!
Laurie says
I added 1 can of cream of chicken soup and it was excellent! My chicken, I used my own spices and it was killer! I had a bit of a problem with the crust. I used MORE than a light sprinkle to roll it out BUT it STILL turned out great. This is MY chicken pot pie recipe from now on! Thank you!
Dan Olsen says
This recipe is amazing, pie crust wow... Will definitely make it again..
Amber says
Seriously love these pot pies. A little bit of work, but so worth it. Thinking about doubling the recipe and freezing them to make for an easy, hardy weekday dinner. Plus, I learned about the key components of making a great crust.
Sandra says
My first Pot Pie I ever made and it turned out phenomenal. New to go recipe.
victor says
Your comment made my day! Thank for your feedback. Please come back again for new recipes.
Jeannie says
I made these for my family today and they turned out really, really good. Got tons of compliments. I used chicken thigh meat.
Sue says
Amazing recipe. A lot of work, but well worth it. Most delicious pies I've ever had. Pie crust was spot-on.
Janice says
Just wanted to say that I made these chicken pot pies today and they are simply the best. I tasted the filling once it was done I had a hard time pulling myself away from the pot, it was so good. The pie crust is soft and super flaky, just like you said. A+++!
Linda says
I should have read ahead and made the crust first and gotten it chilling. Still waiting to bake it!
Mary says
Victor, a question on the vinegar in your chicken pot pie crust recipe: If I don't have any plain white vinegar on hand, could I substitute with white wine vinegar or rice wine vinegar?
victor says
Mary, either will work assuming they are of the same concentrations (5-6%). Rice vinegar is mode delicate in flavor and white wine is fruitier and also more delicate, that's not a problem for chicken pot pie crust.