Don’t you love it when you decide on what to make for dinner and you just so happen to have everything you need right in your very own kitchen? It’s rare, but it happened to me when I had a craving for chicken pot pie.
I started rummaging through my fridge, pantry, and freezer, and was amazed to find that I could pull this together without even running to the store. I found puff pastry leftover from my Peach Tarts, heavy cream from my Salted Caramel Oat Bars, and fresh thyme from my Slow Cooker Pot Roast.
Unheard of!
My Walmart lady and I are so tight, she whispers price matches to me when I forget to check the ads. She thinks my boys are cute and “so well-behaved”, which makes me wonder what kid-shenanigens she witnesses on a daily basis. Because my boys are sweet, but we have our moments.
Like the time I was trying to decide whether I should buy regular or center cut bacon, and I looked down to see my three-year-old poking holes with his finger into the Saran wrapped raw ground beef!
Being a mom is exceedingly and abundantly a very humbling experience.
And that’s why I’m so thrilled when I can make dinner with what I already have. What I love about this recipe, is that it offers three shortcuts to make things easier.
First of all, I used puff pastry instead of making pie crust. Second, I used a pre-cooked rotisserie chicken from the grocery store instead of cooking my own. And lastly, I used a chicken base called “Better Than Bullion” instead of homemade or canned chicken stock. So very handy to have in the fridge all ready to go.
This Chicken Pot Pie has become one of my most popular recipes, and I think my mom is it’s number one fan! She makes this recipe a lot when she has company over. It pairs really well with a nice green salad, and that fancy lattice crust makes dinner guests feel extra special.
Don’t worry if you’ve never made one before, it’s really not too difficult. Make sure you are working with very cold strips of puff pastry. If they get too warm and soft they will be harder to work with, so you can pop them back into the freezer for a few minutes if needed.
This is the best lattice crust tutorial I’ve ever seen, and it’s super helpful to have that visual if you’ve never made one before.
Once you give this a try, you’ll be so happy to have it in your recipe box! Enjoy!
Disclaimer: the links in this post for the Better than Bullion chicken base are Amazon affiliate links.
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Chicken Pot Pie
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 1x
Ingredients
- 1 sheet frozen puff pastry
- 4 tablespoons butter
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped carrot
- 1/4 teaspoon salt
- 2 tablespoons flour
- 2 cups milk
- 1/2 cup heavy cream
- 1 teaspoon “Better Than Bullion” chicken base
- 2 cups cooked chicken, chopped
- 1/2 cup frozen peas
- 1/2 teaspoon chopped fresh thyme, plus more for garnish if desired
- 1 egg, beaten slightly with a fork
Instructions
- Allow puff pastry to thaw at room temperature and then gently unfold.
- In a large pot, melt butter over medium high heat.
- Add onion, celery, carrot, and salt and sauté until onions are translucent and vegetables start to get tender.
- Sprinkle flour over vegetables and cook for 1-2 minutes.
- Gradually whisk in milk, heavy cream and and Better Than Bullion, and bring to a slow boil.
- Simmer gently over medium heat until sauce begins to thicken (5 minutes).
- Turn heat to low, and add chicken, peas and thyme.
- Preheat oven to 400 degrees.
- Pour chicken mixture into a 9 x 9 baking dish.
- Cut puff pastry into 12 equal strips, using fold lines as a guide.
- Lay puff pastry strips over chicken mixture, weaving it together to form a lattice pattern.
- Using a pastry brush, brush egg onto the top of the puff pastry.
- Bake at 400 degrees for 30-35 minutes. The top of the puff pastry will be a deep golden brown color.
- Cool for 5 minutes before serving.
Nutrition
- Serving Size: 1 Serving
- Calories: 732
- Sugar: 4.3g
- Sodium: 583mg
- Fat: 52g
- Saturated Fat: 21g
- Unsaturated Fat: 27g
- Trans Fat: 0.8g
- Carbohydrates: 37g
- Fiber: 2.3g
- Protein: 29g
- Cholesterol: 186mg
Jamie@Milk 'n' Cookies says
I love when I find myself with a craving, and already have all the ingredients on hand. It’s like the recipe was just meant to happen.
Your Chicken Pot Pie looks beautiful — especially that perfectly golden lattice crust. I’ve never thought of pot pie as an elegant meal, but I might have to change my opinion after seeing your recipe!
Michelle says
Hi I am a new cook. I don’t understand what to do with the chicken.. Do i shred it?
Julie says
Hi Michelle, thanks for your question. This recipes calls for 2 cups of chicken that has been cooked and cut into bite sized pieces. Shredding is fine too, just personal preference. The easiest way to do this is to just buy a rotisserie chicken at the deli and remove the meat, discarding the bones and skin. Hope you enjoy! Let me know if you have any other questions.
Ashley says
Hi julie. Can i use 2 pie crusts for this recipe
Julie says
Yes I think that would be fine.
Julia says
Save the bones and skin!! Add some onion, carrot, celery, salt, pepper, bay leaf all in a large pot, cover with water, simmer for 24 hours- makes an excellent chicken stock!
Joyce says
Do you really mean to simmer for 24 hours???????
If making the chicken pot pie in advance should we freeze it before or after baking it with the puff pastry on the casserole?
Carolyn says
In my old age I like to do everything as quickly as possible. I must admit I LOVE the bags of Tyson diced — already cooked — frozen chicken. I measure what I need and after the chicken has thawed a little I cut chicken chunks into little smaller pieces (if needed) and put them into whatever I’m making … super easy! Close the bag and put back into the freezer for later use.
I also use it when I make a chicken corn chowder and works like a charm!! Should also mention there are other bags of frozen chicken other than Tyson.
Julie says
Thanks so much for the tip Carolyn!
K Stone says
This looks wonderful, any recommendations on a bottom crust & top crust pot pie?
Dolly Vargas says
I love this pot pie!!! Can it be frozen after it’s baked? Thanks
Chelsea says
Can you use almond milk in place of regular milk?
Julie says
I’m guessing that would be fine, but not sure since I haven’t tried it myself. Let me know how it goes if you try that substitution. Hope you enjoy!
andrea says
I’ve made this recipe many times using Almond Milk and it turns out great! I forgo the milk and heavy cream as our family is lactose intolerant. You may need to use a little more flour to get the thicker consistency for the sauce.
Kevin says
It also works well with lactose free milk if lacoste is what you’re trying to avoid with the almond milk.
★★★★
Candace says
I just baked this tonight with almond milk and left out the milk and heavy cream. I used 2 1/2 cups of almond milk and instead of 2 tbsp. of flour, I used 1/3 cup of flour and made sure to cook for the full 2 minutes to bake off the heavy flour taste. Turned out beautifully! First time making it diary-free for a lactose intolerant friend. This recipe never fails!
★★★★★
Mary says
I recommend more veg—-about 1/3 C each of the raw veg. More chicken doesn’t hurt either. Salt can be eliminated as you get saltiness from the Better Than Bullion. Ever tried makin it with a bottom crust, too? Maybe pre-bake the bottom crust a bit first?
Julie says
Thank you for the feedback Mary. I haven’t tried a bottom crust but I think pre-baking would be a good idea
Jen @ Savory Simple says
This might just be the prettiest pot pie I’ve ever seen!
Julie says
Thanks Jen! The puff pastry does all the hard work :0)
Jenna says
I made this tonight for some dinner guests and there was nothing leftover after dinner. Everybody loved it! It’s definitely a new favorite around here.
Julie says
Oh yay! Thanks for letting me know how it turned out.
Marta Fraley says
Julie, thanks for a recipe even I a not so handy Grandma could make. But also I have to say thanks for the part about your three year old. You see many, many moons (and years) ago my three year old daughter poked a hole in a pack of hot dogs and was eating one by the time I had unloaded all my purchases on the conveyer belt at the store. I was so afraid that people would think I never fed her! Oh well, thanks again for the recipe and the memory.
Julie says
Oh Marta, you just made my day! So glad to know I’m not the only one who has a story like that. Hope you enjoy the recipe, and have a lovely day!
Emily says
Can’t wait to try this tonight! Could I use 1/2 &1/2 instead of heavy cream?
Julie says
Emily, I think that would be an ok substitution. Hope you enjoy!
Celine says
I did use half and half because that’s what I had, and it was delicious!!!! A new family favourite for sure! In fact, it was so good that the next day I made 4 and froze them (I used pie shells and then puff pastry for the top) Looking forward to eating them soon! 🙂
Julie says
Perfect! Love the idea of making ahead and freezing for later.
Sylvia says
Freezing these is such a great idea! I’m trying to make some dinners for my friend whose baby is due any day now! What is your suggestion on cooking them after they’ve been frozen?
Julie says
Although I haven’t tried this, I would freeze it after assembled, but before baking. Then I would thaw it in the fridge for a day before baking.
Joyce says
Did you bake the Pot Pie before baking or after? I would like to make some in advance too. Thanks.
DebWV says
Joyce,
I don’t know if you got your answer yet, but she said to wait until you want the chk pp to bake it. Freeze it first, take it out to thaw, after thawing, brush on egg wash, bake it, allow a little extra time for baking since it will be going into the oven cold. Make sure you bake it as dark a golden brown as you can. If not, some ppl say the crust is doughie in the middle
Will says
Just a though…..but could you cook off the dish and add the lattice work to the last ten minutes or so?…..that way you get ho pie and fresh baked puff pastry….also could I use any other Tube type dinner roll? I am thinking from a frozen pot pie. Pre made…
At any rate this is my new plan for tomorrow’s dinner…
Shelly says
Thank you for sharing this recipe. I love chicken pot pie, but my family has always been a bit resistant to it. Today I tried this recipe. I made one for a family in the church and one for us. Not only were they gorgeous, they were delicious. Very different from any other I have tried. It was a hit! My girls made me promise to let them help make the lattice top next time. It’s almost time for bed and I am still feeling stuffed. Thanks again.
Julie says
Shelly, thanks so much for letting me know how this recipe turned out for you. I love that you shared with another family, and I LOVE that your girls want to help! You just made my day :0)
Nieves says
Wow!! looks delicious and spectacular
Thanks for share it
Hugs from Spain
Julie says
Thank you!
Gail Dodson says
What is Better than Bullion chicken base?….in the refrigerated section of the market? Is there a substitute for that? Thanks
Julie says
It is near the canned or boxed chicken broth and soup. It’s very handy!
Nina says
I use a chicken base that’s actually MUCH tastier than “Better Than Builion “. It’s called MINOR’S CHICKEN BASE!
IT COMES IN ONE POUND TUBS AND MUST BE REFRIGERATED AFTER OPENNING. RESTSURANTS USE THIS! It can be found in some grocery stores, and at BJ’s wholesale club.
Dani says
Have u ever made this 1-2days in advance and just cover and refrigerate? And then add the puff pastry before baking and bake after? Do u think it would still have a good consistency or thicken too much? I’ve made this but only same day/served right after. Thinking to pre prep for holiday.
Vanessa says
Hey there….I would love to make this but I’m not sure what “better than bullion” chicken base is
Julie says
Hi Vanessa, you can find it in a small jar near the chicken broth and soup section. Hope this helps!
Jill says
Delicious! Love that there is no canned product. Best chicken pot pie I’ve ever had!
Julie says
So glad you liked it Jill, and thanks for letting me know!
Amy says
I have to say, this is THE best pot pie I have ever had, never mind the prettiest! Thanks for sharing your recipe, I will never make this any other way.
Julie says
I’m so happy to hear that! Thanks Amy!
Rachel says
Hi Julie,
I am going to make this tonight! Looks delicious by the way :). Could you please tell me if I should be using phyllo sheets or just the puff pastry dough rolled out and cut? Thx so much!
Julie says
You want to use the puff pastry. You just unfold and cut it into strips. Hope you enjoy!
Patty says
What is the difference between puff pastry and phyllo?
Julie says
What a great question Patty! The main difference is the texture when baked, but here is a great article that explains each dough.
http://www.thekitchn.com/whats-the-difference-between-phyllo-and-puff-pastry-word-of-mouth-219133
Tori says
Hi, new to the site! I’m using my phone it’s hard to locate a comments button. My question is do I put any puff pastry on the bottom of the pan? If not, what prevents it from spewing out the sides and dripping when I remove?
Julie says
Thank you for your question, Tori. I have had some readers add a bottom crust, but the recipe does not have puff pastry on the bottom as written. It is more of “mock” pot pie, and when you cut into it, it does not stay in a neat square but is a bit more rustic.
Mindy says
I have never had a chicken pot pie that I liked, mostly because they all had peas in them. In my 21 years of marriage and two children later, I have never made one. I tried making your recipe tonight (no peas :0) and my family and I all LOVED it. Thank you for a simple yet delicious recipe.
Julie says
I’m so glad it was loved by all! And yes, I know the peas can be a little controversial :0)
Liane says
I too have never liked chicken pot pie because of those “stinky feet” peas & too much crust. But after reading this recipe I was inspired to give it a shot by substituting the peas with frozen, green butter beans that I pre-cooked. I can’t begin to tell you how much I love this recipe! Thank you so much for sharing!!
Julie says
What a sweet review! So glad you love it too!
mary says
Can this be made ahead and kept in the freezer?
Julie says
Mary, I haven’t tried making it ahead to freeze so I’m not sure. I have made it the morning of to refrigerate and then baked it just before dinner.
Debbie says
When you made it in the morning for dinner did you put the pastry on in the morning or just before you baked it?
Julie says
I put the pasty on in the morning. You can do it either way.
Krissy says
Did you cook it longer since it was cold from the refrigerator? Did you brush the egg on the pastry in the morning?
I want to make this ahead, but not burn the pastry.
Julie says
You will need to cook it just a little longer. If I have time, I try to let it sit out on the counter and come to room temp before cooking it. Watch the pastry closely toward the end. Cook it long enough so that the pastry is a deep golden brown. If the pastry is still a light golden brown, the underneath part may be doughy.
Julie says
PS. For the egg, either way is fine.
Courtney says
Can this be doubled easily?
Julie says
Hi Courtney! Yes it sure can. You can double the recipe and make it in a 9×13 baking dish. The baking time is the same. You just may have to pinch the puff pastry together to make longer strips to fit the longer dish, but once it bakes you really can’t tell. My mom and I recently made THREE double batches of this recipe to feed a big crowd and it was a hit with everyone! Hope you enjoy!
Courtney says
Ok! So I just buy two sheets of puff pastry? Could I use already made pie crust and just roll it out over it?
Julie says
Two sheets of puff pastry is good- usually it comes with two sheets per box. I haven’t tried pie crust but that could work too.
Sue says
I use the pie crust it’s easier and taste great
Gail says
Made this tonite..was delicious and pretty…may I suggest a little more baking time, as the dough in the middle didn’t seem to be done.
Julie says
Good to know, thanks Gail!
Kathleen says
This looks great. I would like to make it without the boullion base, would I just substitute with salt? I’m trying to not use any processed foods when I can help it.
Julie says
The bouillon base does add some saltiness, but it also gives it more of a chicken flavor. Do you have homemade chicken stock? You could substitute chicken stock for some of the milk. Just try to keep the liquid amounts the same overall, and do check for seasoning before you bake.
Jennifer says
Can you add cream of chicken soup to the recipe to make it more thick
Julie says
You are welcome to do that if you like, but I find that is thickens a little as it bakes so it’s not really necessary.
Jerry Cline says
What is the brand name and model name of the fork (shown in the image)?
Julie says
Jerry, I believe that would be Oneida Satin Sand Dune.
Jerry Cline says
Julie –
Thank you for your reply, and you are correct; I researched that and was reminded of a similar Oneida of Stainless that I’ve bookmarked, intending to order but never did… Now its time to do that before I forget again! ;-]
Julie says
Glad to help!
vickie mccoy says
Great recipe! My 12 year old made it for lunch, it was great!
Julie says
That’s awesome that your 12 year old made it! Yay for teaching kiddos to cook!
Kirsty Wagner says
This looks amazing! I can’t wait to try it!
Julie says
Hey thanks Kirsty! Hope you love it too!
Ally says
Just came across this on Pinterest! Love the recipe and your branding! Will let you know how it turns out!
Julie says
Thank you Ally!
Patti Hoffman says
This recipe looks amazing. Do you think it would come out the same if it is assembled and placed in the fridge for a few hours before baking? I love to put together meals that the hubby can throw into the oven while I’m at work. Thanks!!
Julie says
Yes, I’ve made it ahead before. Just add a little to the baking time to account for it going into the oven cold. Hope you love it!
Lisa says
Hi Julie,
I already have chicken bouillon on hand. Can I use this for the recipe or do I need the “Better Than Bouillon” chicken base that you list?
Julie says
Hi Lisa, the Better than Bouillon is more like a paste that you don’t have to dissolve like a cube of bouillon. I prefer the flavor, but if you don’t want to buy it I think you could just dissolve the cube in a small amount of boiling water (maybe 1/4 cup) and add that in it’s place. Let me know how that works for you if you try it. Thanks for your question!
Lisa says
I made this for dinner tonight and used 1/4 cup boiling water and 1 tsp. Chicken bouillon granules and it worked just fine. Thank you for the suggestion. The pot pie was delicious! My family thoroughly enjoyed it. Comfort food at its finest!
Julie says
Wonderful! Thank you for letting me know how it turned out.
anne says
Perfect…I’m a terrible cook and my family said it was the best think I’ve ever made…there’s hope for me after all! Thank you so much!
Julie says
Anne, you are very welcome, but I don’t believe you are a terrible cook for a second! I’m so glad your family loved it!
Kristin says
Any tips on the weaving of the pastry puff? I’m a little intimidated but will try it tonight.
Julie says
Hi Kristin, it looks difficult but isn’t too bad. Here’s a little tutorial I found. Hope this helps! http://www.thekitchn.com/how-to-make-a-lattice-pie-crust-cooking-lessons-from-the-kitchn-191672
Kristin says
Awesome —- I can do this!!!!!
Julie says
Yes you can! Hope you love it!
patti w says
Looks fabulous. Quick question I want to make for a friend who has is very ill, as part of the “take them a meal” not sure if I should bake it, then take or let them bake it. Could be up 48 hours later. Would the pastry hold up that long? If I bake, how do you think the pastry will reheat?
Julie says
Hi Patti, I love that you are caring for your friend in this way. I’ve never tried making it ahead and keeping it in the fridge for more than 6 hours, but I don’t see why you couldn’t keep it in the fridge unbaked a little longer. I think if you baked the pot pie and then tried to reheat, the crust might tend to be soggy. Hope this is helpful for you. Thank you for your question.
Amber says
can you use chicken broth instead?
Julie says
Amber, I’m assuming you are talking about substituting chicken broth for the Better Than Bullion chicken base? You could do this, but you would have to rework the recipe because adding more liquid would make the sauce too thin. Hope this helps!
Michelle says
Love Better than Boullion…used for a few yrs now.
They now have a lower sodium version.
Trying this recipie with turkey….adding some broccoli to it…
We’ll see…
Julie says
Sounds like a good plan Michelle!
julianne says
hi! would it be okay in an 8×8 baking dish? any tweaks i need to make? thank you!
Julie says
Hi Julianne, I think that will be fine. It just might be a little full in the pan, so maybe put a baking sheet under it while it cooks to make sure to catch anything that bubbles over.
Dede says
This was delicious! I made it exactly to the recipe and will be making this again very soon. It is now my go to CPP recipe! Thank you!!
Julie says
I’m so glad Dede! You are very welcome.
Dede says
I made it again tonight! This time with potatoes instead of peas and I had 2 chicken breasts so I roasted those and used it up for the CPP. Again, amazing and my little pea haters ate it up!
JoAnn says
Hi Julie! This looks mighty yummy!! I love chicken pot pie, but haven’t been able to find a recipe I really like. So tonight for dinner I’m gonna give yours a try! I myself had wondered what “Better Than Bullion” is. I had decided to just use chicken bullion instead after searching and searching for the “Better Than Bullion” and not being able to find it. And then yesterday I was at the store and was looking at soups because my 4 yr old is sick. I just happen to look up and booyah! There it was staring at me in its pretty little gold jar! “Better Than Bullion”!! lol!
So anyway, I do have a question. I like my chicken pot pie with crust on the bottom. Do you think it would be okay to put one of the puff pastries on the bottom of the baking dish before I add the cooked ingredients? Please let me know what you suggest! Thanks so much!
Julie says
Glad you found the Better Than Bullion. It’s very handy to have in the fridge when you need it. I think you could try a puff pastry sheet on the bottom, but I’m wondering if it will cook through, or be a little soggy? Let me know if you try it because if it works it’d be delicious!
Jessica says
I made this tonight and it was delicious! Loved the Better Than Bullion it is very tasty! Yum. I had never heard of it before and was worried I wouldn’t be able to find it, but there it was with all of the Thanksgiving items they put out in the front of the grocery store. Just staring at me. I didn’t have a 9×9 pan so I used a 8×8 and it worked out just fine! I will be making this again soon! Thank you for the recipe!
Julie says
Yay! So glad to hear you liked it.
Kellee says
Do you beat the egg before rubbing it on the pastry or is it just the egg whites? Thanks
Julie says
Yes, you need to beat the egg before brushing it on. I will add that to the instructions. Thanks and hope you love it!
Amy C says
Hi- Just made this and it is very tasty. However, the cream sauce curdled after I baked it and it became a little runny. Any suggestions on what happened?
Julie says
So strange that the sauce did that, I’m really not sure why. Glad it tasted good anyway!
Fran Powers says
Mine also curdled. Tasted great, but looked yucky.
Diane says
I wonder if you might avoid curdling by reheating the mixture again on the stove top after adding the veggies in before putting it the pan. I used to sometimes have curdling sauce with homemade scalloped potatoes until I started doing this with the potatoes. High heat can also cause cream sauces to separate, but you need the high temp for the puff pastry. I hope my trick does the trick.
Diane says
Sorry, let me clarify that after rereading the directions…I should have said after adding the last ingredients to the sauce (peas and chicken), I would bring the sauce back up to temp and then put everything in the baking dish.
Elizabeth says
Like many I found this on pinterest and am planning on making it tomorrow – thanks so much. Yet another question about making it ahead of time – did you brush the egg on the crust in advance as well? I would like to assemble this all in the morning and put it in the oven right when I get home, but I am wondering if it would be too soggy. Thank you!
Julie says
I believe I did brush the egg on ahead of time. I have made it a few hours in advance and it was not soggy. But you could save this step for the very end just to be on the safe side. The most time consuming part is weaving the lattice crust. Hope you enjoy!
Heather says
I’m making this for thanksgiving leftovers, could I use turkey instead of chicken? Would that still work with the bouillon?
Julie says
Oh yes, that will be delicious! Great idea Heather!
sarah says
I’m dying to make this! But could you add potatoes?
Julie says
Diced potatoes should be just fine! Enjoy
Meg says
I made this with baby gold potatoes cooked in the microwave for 2-3 minutes, then diced. Added them in the pot with the chicken and peas. I also subbed light cream for heavy cream. It was perfect!
Julie says
Love that you added potatoes. I’ll have to try that next time.
Ashley says
How many potatoes did you use? I love the idea of adding potatoes!
Kiki says
That base contains MSG. Look up all the names that product people use to avoid labeling something as having MSG. It tastes delicious because of the MSG.
Briana says
Did anyone try putting a crust on the bottom?
Julie says
Hi Briana, Not sure if anyone has tried this with a crust on the bottom.
jasmine says
miam miam it’s delicious. thanks julie
fahime says
Tanx for this lovely idea..I will try to cook it .
Julie says
Hope you enjoy!
Celine says
I made this for dinner last week and it was SO delicious that the next day I made 4 more and froze them! I did use half and half instead of cream (because that’s what I had) and I froze them into pie shells and used the puff pastry for the top. I cooked it and then froze it. We had it for dinner tonight (the frozen one) and it was just as delicious as unfrozen. Thanks so much for the delicious recipe – even my picky 2 year old loves it. Success!
Judy says
This is the BEST Pot pie recipe!!!!! My husband requests it a lot. Great job!
Julia says
i just made this with turkey instead of chicken and it was amazing!!!
And I did put the other pastry dough Sheehan the bottom, it got a bit soggy but overall I’m glad I put it there-helped the scooping out while serving!
Thank you for a wonderful recipe!! I will be making this again many times, my husband loved it.
Julie says
You’re very welcome. Glad it was enjoyed!
Ashley says
I made this last night and it was amazing! I doubled the recipe and just use bouillon cubes (I couldn’t find Better Than Bouillon brand). I will definitely be making this again, thank you!!
Julie says
Good tip Ashley! I’m so glad you like this recipe. Thanks for saying hi!
Marie Andrews says
I just had to let you know how much I enjoyed your chicken pot pie. I had never made it before, but when I found your recipe I decided to try it. Thank you! I have made it 3 times now and it was terrific each time, my husband also loves it. Thanks again. Marie
Julie says
I’m so glad you all like it! Thanks for letting me know.
georgie says
Hi I am planning on making this for a big family meal for this Wednesday. I was wondering if you can prepare and cook it then freeze it? If o, how long would you recommend to cook it for and would I have to defrost it before cooking again?
Thanks 🙂
Julie says
Georgie, I have not done that before. If you wanted to make just the filling ahead of time and freeze it, then you would just need to thaw, and add the puff pastry top and bake as directed. Hope this helps!
Gabby says
I made this tonight and the filling was delicious but the crust was very gummy even tho it browned nicely. What did I do wrong? Do I need to roll dough out thinner?? I really want to try again!
Julie says
I don’t think you did anything wrong Gabby. The underside of the puff pastry definitely won’t be as crisp as the top. But if you feel like the top is getting too browned before the puff pastry is fully cooked, just cover loosely with foil, or start it out on a lower rack. Hope this helps!
Marcy says
Yum! So Easy and the whole family loved it! I forgot to interweave the puff pastry, it turned out fine, added potatoes and replaced peas with some thin asparagus chopped( put it in raw just before pouring into the baking dish). Thanks so much for a new favorite.
Julie says
Sounds great – Love that you made it your own!
A says
Can I use whole milk as a substitute for the cream?
Julie says
I haven’t tried it that way so I can’t say for sure, but I think if you just use whole milk for the 2 cups of milk that are called for, and then just leave out the heavy cream, you should be okay. Might not be as thick and creamy – if you decide to give it a try let me know what you think.
FrannyD says
I only used milk and it came out beautifully. Added a bit more butter and flour. Huge success! Great recipes.
Julie says
Great Franny! Thanks for letting me know!
Lissa Marie says
Made this for a friend and her family while she was undergoing some cancer treatment. Her husband said it was the best pot pie! It looks so fancy, I could hardly believe how easy it was. However, my pastry got way too dark on top and a little undone on the bottom during the 35 minute cooking time. Is there a tip to prevent this next time? Maybe cover with foil?
Also, I didn’t want to use the better than bullion (too much salt/preservatives but that’s just just a personal preference). I used one of those pre-roasted whole chickens from Costco and it turned out fantastic.
Thanks for such an awesome recipe!
Julie says
How neat that you could help out your friend in this way. You might try covering with foil to give the bottom a chance to get a little more done, but I think because of the white sauce it will always be somewhat less done than the top. Thanks for your comment Lissa!
Dezi says
I made this recipe and it turned out great!! I just had one question, do you dissolve the better than boullion in water when you mix in or do you add as a paste?
Julie says
Hi Dezi, I’m glad you like it! I do not dissolve the bouillon in water before adding it. Thanks for your question!
christina says
Question… I have made this twice…. and followed the recipe to a T, ( at least I thought, lol)… Both times, everything is perfect UNTIL I bake it… when it comes out, the “sauce” has basically curdled …. it’s lumpy and has a cottage cheese consistency… prior to baking it is creamy and seems to be exactly like it should…. what am I doing wrong?? 🙁
Julie says
Christina, how frustrating! I once had that happen to me when I was making scalloped potatoes. I wish I knew exactly why it happened to you. After searching a little, I did find that lower fat content can cause this. Did you by chance use skim milk? Wish I could be more helpful!
christina says
I used whole milk, but thought maybe it was my butter (that I had added a tad too much)
I’m not sure what I am doing wrong but I will keep practicing until it’s perfect. I love the recipe and crave the taste now. Haha. It’s just so delicious. Thanks bunches 🙂
Sarah says
We LOVED your recipe!! Definitely a keeper! The puff pastry looked so pretty and tasted wonderful. There were no leftovers! Thank you for sharing.
Stephanie says
I’m probably the only one who’s ever done this, but I refuse to use heavy whipping cream so I actually substituted plain nonfat greek yogurt and it still tasted amazing. Loved this recipe!
Rory says
Thank you! I have been searching for the elusive perfect chicken pot pie recipe for 20 years. This is it! The filling was perfect and exactly what I wanted but did not know how to achieve. I was a little inept at getting my puff pastry to look as pretty as yours. I did double it and put it in a 9 x 13, but my lattice was not picture-worthy. I may try pie crust next time, but this recipe is definitely going in my menu rotation forever. 🙂
Julie says
That’s great Rory. Don’t worry about the lattice crust. It gets trickier with a 9 by 13 because you have to piece the strips together. So glad you loved it!
Lucy says
I made this recipe once already for a friend who had a baby. Then I made it again and doubled it last night so I could make some for a friend who’s child is going to have surgery. This time I had to freeze it so it is ready for her when they come back from the hospital. I am wondering, how long should I tell her to bake it and what temperature.
I baked it before I froze it so it is fully cooked.
Julie says
I haven’t tried freezing it after it is already baked so I’m not sure. My best guess: Thaw it beforehand, and then cover with foil while baking for 30 minutes at 350. Then uncover and bake for 15 minutes more. Hope this helps!
Jenny says
Hi,
I just wanted to let you know I made this for dinner tonight, and it was delicious! Wayyy better than the recipes that call for cream of chicken soup! I used a boullion cube (a couple of slivers extra too), and it worked fine. I think next time I will try adding a crust/bottom, just because I like crust. 🙂 I definitely will be making this again. We loved it! Thank you for sharing a great recipe!
Jenny
Julie says
Jenny, I’m so glad you liked it! Can’t have too much crust for sure!
Maura says
I just made this recipe for the 4th time- and its just delicious, really hit the spot! I’ve served it to guests at parties and also on cozy nights in. Its one of my go-to recipes. Thanks for sharing.
Traci Alves says
Hi Julie,
I just assembled my chicken pot pie and it looks great! I can’t wait to bake it later tonight and get a taste of it. It tasted wonderful from what I tried in the pot, Thank you of such an easy recipe. I am going to leave the brushing of the egg until the minute I put it in the oven.
Hilary says
I love this recipe! I have made it several times and it is always a hit. I saw some people mention a bottom crust, which I love as well. The first time I made it, the bottom crust was soggy and doughy and not great. So the second time I partially baked the bottom puff pastry before adding the filling and it turned out really good.
Julie says
Thanks Hilary! Good to know.
Ashley says
How long did you pre bake the bottom crust? I made this last night and we loved it, my fiance just asked if there was a way to have more crust so next time I want to try with the crust on the bottom. Thanks!!
Margot says
It almost unreal that to wove pastry strips on the hot chicken mixture. I tried it and it was a mess! It seemed that the mixture needed to be harden in a fridge before waving the pastry strips.
Julie says
Hi Margot, maybe you could let it cool, or you could also do the weaving on a solid work surface and then carefully transfer it to the top of the chicken mixture as one whole piece and trim as needed. Hope this helps!
LiNdsay says
This Did not turn out well for me for some reason. I used an 8×8 square pan because it’s all I haD so I’m not sure if that was the reason. The inside of the pot pie boiled over top of the pie Crust :/ it was a disaster
Julie says
I’m sorry to hear that Lindsay. You might try making a half recipe if you need to use an 8 by 8 inch baking dish.
L says
I made this tonight for the family. It was easy to do. The only problem we had was lack of flavor. Will try steeping some thyme in the milk cream mixture to see if that adds to it. My son wants me to try mushrooms.
Still have hope for me flavor. Will definitely try again.
Stacey says
I am a HUGE Chicken Pot PIe fan and this is absolutely the VERY BEST recipe I have ever tried! I did add potatoes – took one small baking potato, cubed it, precooked it in the microwave, then added it with the peas. Even my husband LOVED it and he has never been a pot pie fan. When i asked what he thought he said, ” Honestly, I could probably eat this every week!” I sent a pic to my younger son in college and he immediately asked if I would make him one to take back to school! Simply delicious!!! Thanks so much for posting it!
Julie says
Oh Stacey, you just made my day! Thank you so much for your kind words, and I’m so happy that you enjoyed this recipe. I’m adding potato next time!
Kathy says
The first time I made this recipe, I didn’t have half and half, so I googled substitutes :). Cream cheese! Wow, what flavor. My husband requests this every week, but I have to hold him to twice a month. We’ve served to company and everyone raves about it. The casserole I used tonight was a bit small, so I also used a small individual pie pan. So cute. We ate the pie pan and I plan to try freezing the big one. Hope it doesn’t get too soggy when we recook it. Thanks for sharing this yummy recipe.
Julie says
You are so welcome Kathy. I love the idea of making it in little individual pie pans!
Sunny Drohan says
This may be a silly question, but going to ask it anyway. Which way do y ou cut the strips of puff pastry. Long way or the short way? If the short way, maybe not enough or long way too long and then cut?
Some one ask about the curdling. That has happened to me when making scallop potatoes. Still tastes great though. I think you mentioned fat content. That may be it. Because I think I made it with low fat milk.
Julie says
Hi Sunny, thanks for your question! I cut the puff pastry in the direction that gives me the longest strips. Trim the ends to fit if needed. Hope you love it!
Nikkola says
Thanks so much for this recipe! I made this last night and added mushrooms while cooking the onions, carrots, and celery. It came out so delicious that I made it again tonight!!!
Julie says
I’m so glad Nikkola, thanks for letting me know!
Dina Gharbo says
This was DIVINE. Made it tonight and it was absolutely beautiful. Even my very critical hubby said it was “photo worthy” and the taste was just as good :D. Definitely adding this to our regular recipes.
Julie says
So glad you all enjoyed it Dina!
Jeanne says
This may be a silly question, but I have never heard of puff pasta. Could you tell me what it is and where I can find it?
Julie says
Great question! Puff pastry is in the frozen section of the grocery store, usually by the frozen desserts. It comes as a flat, frozen piece of dough, but when you bake it becomes very buttery and flakey.
Heather says
I want to use the chicken base. But my stomach can’t handle a lot of cream and milk. Do you think I could do one cup of milk and I cup chicken broth. And keep the chicken base and heavy cream?
Julie says
Heather, I’m not sure how that will turn out because I haven’t tried it, but you could give it a go and see what happens. It may just be little thinner.
Sarah says
I’m planning on making this chicken pot pie tonight! Thank your for the recipe 🙂 What method would you suggest for cooking the chicken beforehand?
Julie says
I use a rotisserie chicken from the deli at the grocery store. My mom likes to cook a whole chicken in the crockpot. You could also just roast a whole chicken, or bone-in breasts in the oven.
Britanie says
Thank you for this recipe! I’m usually a food blog creeper, and never take the time to post comments. But I must say: the pot pie was ~ABSOLUTELY DELICIOUS~, the best I’ve ever tasted and SO much easier and quicker to prepare than I expected—which is important given our family’s busy schedule. I served it at a get-together and there were no leftovers. It fed 5! I had no issues with spillover or placing the pastry on top. This meal is definitely going on rotation for us.
Julie says
Thanks for the great feedback Britanie! I’m so glad everyone loved it!
Jules says
Hi Julie!
I made this tonight- delicious!!(I used leftover turkey from Thabksgiving!) My only question, my braded puff pastry didn’t puff up or get crispy. Do you have any tips not sure what I did wrong. It seems like, because was resting on the pot pie liquid it stayed limp. Has this happened to you? Looking forward to making again!
Julie says
Hi Jules! I’m glad you liked it, and great idea to use turkey. I know what you mean about the top not puffing up as much – I think it is because of the creamy layer below. I think it helps a little to make sure your oven rack is a little higher than center.
Nicole says
After making the lattice puff pastry, I popped it in the freezer for a bit to let it harden. This made it pretty easy to move onto the chicken mixture without making a mess
Calvin Shatto says
The recipe was spot on,I just have trouble making the lattice. I also used the same recipe to make a beef pie, just changed the chicken bullion to beef bullion and the chicken to a flank steak.
Thank you for sharing. Have a great and saved holiday
Julie says
I’m glad you enjoyed Calvin! I’ll have to try your version soon!
Ash says
I’ve just finished making this recipe. It tastes great however my milk seperated or curdled! Do you know why this would have happened? It came cold from the fridge and so did the cream.
Thanks!
Julie says
That happened once when I was trying to make scalloped potatoes and I couldn’t figure out why. I’m glad it still tasted good. I read up about it a little and it seems like it has to do with the fat content in the milk/cream – that if there’s not enough it can curdle.
Kimberly says
Hi Just wondering if there is a puff pastry brand you prefer?
Many thanks!
Julie says
I have only used Pepperidge Farm, but I have also heard good things about Trader Joe’s brand.
Misty says
Can i add some piece of potatoes in this recipe? Would I need to add extra time to the cooking?
Julie says
I think potatoes would be great. If they are fairly small pieces, I think you could keep the cooking time the same. Enjoy!
farah says
wow! that’s such a good looking pie.
Julie says
Thank you Farah! Hope you get the chance to try it!
Gen says
Do you add puff pastry to the bottom of the pie as well? Or only the top?
Julie says
Hi Gen, this pot pie just has the lattice crust on top, nothing underneath. It is sort of like those chicken and biscuit casseroles, except the woven puff pastry instead of biscuits. So a little different than a true pot pie :0) Hope you get the chance to make it!
Gen says
Thanks for getting back so quick! It’s on the menu for this week! I can’t wait, I’m hungry thinking about it 😊
jan says
maybe you can tell me what I’m doing wrong. when I use puff pastry it will be nice and brown on top but raw dough under. I have tried all I can think of but cant figure out what I’m doing wrong, it just never cooks beyond
the very top browning.
rf says
Hi, new to the site–thanks for the amazing recipes!
Is there a difference in using pie crust vs. puff pastry in terms of taste of presentation?
Additionally, can I use a bullion cube rather than the better than buillion….is there a difference?
Thanks
Julie says
Hello and welcome! Glad you found me :0) You can use either pie crust or puff pastry for this. The puff pastry is a little lighter in texture, and maybe a little more doughy on the underneath, where pie crust is more traditional. A bullion cube should be just fine. Hope you enjoy!
Lisa brannon says
Hands down best chicken pot pie ever! The only thing I did differently was I added more chicken base. My family was not a fan of chicken pot pie until I made this and we eat it all every single time. Thank you for a wonderful recipe!
Julie says
Lisa, I’m so happy to hear this recipe was a hit! Thanks for taking the time to let me know!
Titan Tyler says
I make this except I use cornstarch in place of flour, right after that I add 1/2cup white wine, it really takes it to the next level. I have also made this with topping it with a box of cornbread(made as directed on box) when I have been out of P pastry or premade pie crust) I hate making pie crust from scratch)DONT JUDGE ME. ha
Julie says
No judgement here at all! Love how you made it your own. Happy cooking!
Angie Kimmel says
Hi I made this a few weeks ago and loved it! I wanted to make it again, but double it, and put it in a 9 x 13 pan. Have you done this? Does the cooking time need to be adjusted?
Emily says
Hi! I made this recipe and it was wonderful! I’m a 20 y/o college student teaching myself to cook, and this was the first recipe I’ve ever made that didn’t come out burnt or nasty-tasting in some way. I halved the recipe and cooked it in my mom’s old donabe pot, and my roommates devoured it right away. Thank you!
Julie says
That’s so great Emily! Thanks for letting me know how it turned out for you!
Jann says
Have made this and it was wonderful! I am thinking of making it into a soup… Any thought on doing anything other than just adding more broth and maybe a little low fat milk?
Julie says
I love that idea! I think you are on the right track… you could even add some premade egg noodles found in the frozen food section for a creamy chicken noodle type soup.
Holly says
I LOVE this recipe! It has become one of our favorite meals (making it right now!) I add corn instead of peas and it gives it a great sweetness. I serve it like a thick soup in a puff pastry bowl with mashed potatoes on the bottom. Just wanted to thank you for such a delicious, easy meal!
Julie says
Holly, you had me at puff pastry bowl… is this like those premade puff pastry cups you can buy in the frozen section or something else? I like how you think!
Jessica says
Yummmm. I was looking for an easy and delicious recipe for tonight and I found it. This is awesome. I’m heading to the store right now to get the ingredients. This is a great fall dish to make at the beginning of the week and have it last for a few days so you don’t have to cook every night after a busy day. Love it! Thank you.
Julie says
Enjoy!
Jessica rotoli says
I made it and it’s so so delicious!!
Julie says
Jessica, awesome! So glad you liked it.
Linda says
I’ve made it and all the family loved it will make again lovely
★★★★
Julie says
Thank you, Linda. I’m so glad your family enjoyed!
Chanra says
I know this is an old post (2013) but I had to come on here and tell you that I came across this recipe a few weeks ago and have been wanting to try it. Last night I finally got around to making this and O M G it was amazing. Now I meant to double the recipe because we wanted left overs but I forgot to double the liquid. 1/4 cup of carrots, celery, and onion didn’t seem like enough of veggies for this dish (when I was chopping and measuring it was not even an entire carrot and the celery was only ONE stalk) SO I used 2 carrots, 2 celery stalks and half an onion. I also used almost the entire chicken (more than 2 cups). I cut up ALL the breast meat and leg meat – didn’t measure how much chicken that was but it was a lot. I did follow the other directions to a T for the sauce and thyme. I was worried that with out doubling the sauce mix, it would come out dry BUT it was PERFECT. I used a 9 x 13 pyrex dish and it all fit perfectly in there. The puff pastry was a bit challenging because it’s so tedious but it was gorgeous once it was all done. This is the best chicken pot pie recipe I have ever had and my family loved it. I brought the left overs to work and had all my coworkers taste it and they LOVED it too and asked for the recipe! Thank you for this! Next time I probably wont weave the puff pastry but I do love the flavors and flakiness of the pastry – absolutely divine!!!!!!!!!
Oh I also wanted to add that I used your advice and put the oven rack closer to the top so the puff pastry would cook nicely and it worked out wonderfully!
Julie says
Thanks so much for your feedback Chanra. I’m so glad it worked out for you!
Sarah says
Just one more person dropping in to say that this is my favorite pot pie recipe! I’m usually indifferent to pot pie, but this recipe is amazing. Thanks for helping me and my family get through a dreary winter! 🙂
Julie says
Can you use canned peas, I have some left over
Julie says
I’m sure those will work just fine. Enjoy!
Nnana says
This is one very simple recipe that even a very tired mother like me could resort to. By the way, is there a substitute for eggs, my daughter is allergic to eggs but i just love this recipe.
Julie says
I think if you leave the egg wash off it will still be fine! Just less shine 🙂
Kate says
I’ve made this a few times now and it’s become a staple in our house! Such a great comfort food meal.
Question though: I’ve been having issues with the filling bubbling up over the puff pastry, so some areas of the pastry don’t puff up and instead seem to sink down into the filling, not a huge deal, but how do I prevent this from happening??
Shawna says
I made this last night for the first time and it was amazing! Only changes I made was I added garlic and mushroom when sautéing the onions. I didn’t do celery because I’m not really a fan. And when adding the chicken I also added diced potatoes and carrots I had boiled. Added some extra seasonings. My lattice actually came out perfect! I was shocked for the first time doing it. Such a good recipe. I will defiantly make this again!
Julie says
I love that you made it your own Shawna. Sounds delicious! Glad your lattice turned out well!
Diana Teague says
Let me just start off by saying I have found a new chicken pot pie recipe. This was AMAZING!!! I didn’t put celery or peas in it because my husband is not a fan but instead used a can of diced potatoes. I also just bought a rotisserie chicken and used both breasts. The puff pastry is so much better than a pie crust. Thank you so much. I can’t wait to make this again.
Julie says
Sounds good Diana! Glad you could make it to your family’s preferences. Thanks for letting me know!
Jennifer says
We have a child with a life threatening egg allergy. Think it would suffer much if I skipped the egg wash?
Julie says
It’ll still be delicious without the egg wash. Enjoy!
Mar says
looks and sounds heavenly – very pretty lattice
Julie says
Thank you- hope you get the chance to try it.
Laura says
Best Pot Pie recipe! I tried it tonight and it was so yummy!
Julie says
Thank you! So glad you loved it!
Lisha Rink says
We love this recipe! I usually double it and put the second in the freezer (minus the puff pastry) so that there is an easy meal ready to go.
Julie says
Great idea! Thanks for sharing!
Stacy says
Love, Love this Pot Pie recipe. I’ve made it many times and the first time I had huge success with the puff pastry. Since then I’m not sure why I struggle with the puff pastry (maybe it gets too wet from the pot pie gravy?), but we haven’t enjoyed the top. Now I just use a crescent roll sheet and it still works out beautifully! Always get loads of compliments from this recipe! Oh and I add frozen corn to mine also!
Patty says
I never leave comments, but I’ve been making this recipe once a month for the last year and we absolutely LOVE it. Comes out awesome everytime!!
Julie says
Patty, thank you! I’m so glad you enjoy this Chicken Pot Pie!
Barb Rieben says
Beautiful. Had not thought of puff pastry, I use cresent rolls, will have to try puff pastry. But I do add a can of small cut green beans, corn, small can of carrots, drained of course. And a can of cream style corn. Just for more vegetables. But yours looks good also. Thanks
Julie says
Thank you Barb!
Lisa says
I will definitely try this recipe. But, I will make a drop biscuit instead of the pastry. It is so easy and inexpensive made from pantry ingredients almost everyone has on hand.
Julie says
That sounds wonderful, Lisa. Thank you for trying it out!
Barbara Luby says
Anyone know of this recipe can be frozen for later? Cook before freezing or not?
kathi says
this looks wonderful!!! I am going to make this, this week……..I seen several comments about the PP being soggy, the last time I made a
CPP with PP, I cooked the PP on a separate cookie sheet and hen it was done I picked it up and placed it on top of my cooked CPP, worked great……hope this helps.
★★★★★
Julie says
Great idea Kathi, thanks!
Clarissa edgina says
Can I use round pie pan instead of rectangular baking dish? How long do I have to cook for the temperature? And the time? Thank you and have great day
Teddy says
This is actually the BEST chicken pot pie I’ve ever eaten. I made some minor changes to fit my personal style/taste and it still turned out excellent.
My adjustments:
– shredded store bought lemon and fennel rotisserie chicken. I included pieces of skin for added flavor. Definitely helped add some more layers.
– added a TOUCH of cayenne pepper to give it a little kick, did not want it to be over powering. It was the perfect twist.
So excited to give it another shot now that I am more comfortable with the steps. Honestly, these instructions are down to a perfect science. It truly takes 5 minutes for that gravy to thicken up. It was so exciting watch it come together. My advice, don’t be afraid to break away and loosen up a little with your measurements. Taste as you go!!
★★★★★
Julie says
Great feedback, thank you! So glad you enjoyed it!
Michelle says
I’ve made this one twice now and my man and I absolutely love it! I like to double up on the veggies and include shiitake mushrooms as well. So tasty! Thank you for posting this one!!
★★★★★
Julie says
Glad you guys love it!
Karen M. says
I used my own turkey pot pie recipe but did use your method and cooking instructions for the puff pastry lattice top. Thank you. 🙂
★★★★★
Barb4otr says
I love this recipe! Is there nutritional information available? Thanks!
Patty says
Great pot pie recipe, exceptional presentation and extremely easy to make.
★★★★★
Julie says
Thank you so much, Patty!
Chelsea says
Man I am beyond frustrated. The first time I made this recipe it was a hit with all of my family and myself. But the last two times I tried to make it the puff pastry wouldn’t cook all the way through and just the top would cook .. it was either burn the top for it all to cook or eat it with the dough not cooked all the way 😭. I don’t know what the heck is wrong but I am very upset. I was trying to redeem myself from last times failure and now I don’t even want to try it ever again.
★★★
Bridget says
I’ve had trouble with the puff pastry also and I just make the filling and serve it over some biscuits instead. It’s a hit!
Karen says
The recipe was simple and the filling was delish! My issue was with baking it with the lattice puff pastry topping! The filling bubbled up covering the lattice topping and making it doughie and not very pretty like the photo. 🙁
Julie says
I’m glad you like it! I have had the same issue with the puff pastry at times – and I’m wondering if it is when it has been in my freezer for a while and is closer to my expiration date. Or possibly if it was thawed and refrozen in the process of shipping it to the grocery store.
Joanna says
We actually use this recipe for the filling in our chicken pot pie calzones. (I say “our” but it’s all my husband’s creation.) It’s delicious! Today we have a friend with a dairy allergy coming over, so he swapped out the heavy cream and milk with Ripple and it worked out great!
★★★★★
Julie says
Great idea. That sounds amazing!
Tracey says
I never leave comments, but Im making this recipe tonight. And just wanted you to know how much my whole family loves this recipe!!! Thank you for sharing. Tracey
★★★★★
Julie says
So glad, thank you Tracey!
Windy says
My store was totally out of puff pastry so I used a pie crust instead. It turned out great! Hubs said it was great about 5 times while we were eating.
★★★★★
karen says
I didn’t read the whole long comment list, but don’t think you suggested a substitute for Better Than Boullion. Can you just tell me how much water you would otherwise add if using 1 tsp., so I can work out the equivalent for the product I use here in Mexico?
Linda fox says
Can’t wait to cook this i like home made chicken pie put this one looks very taste
★★★★
Jennifer says
OMG — made and froze this dish a couple of months ago and family just had it for dinner tonight. No words but— outrageous!!! Really delicious and froze really well. So tasty and was very easy to make. Would definitely make this again!
Julie says
Good to know, Jennifer. Thanks so much for your comment!
April says
I’ve made this pie so many times it has now been transferred to Mum’s recipe book. It’s so delicious and my family love it so much. It’s our comfort food dinner go to. I like to poach 2 whole chicken breasts with 1tsp of vegetable stock then shred the chicken to mix through, that way there’s definitely some of everything in each bite. It also makes it a bit quicker to bake. I always add a more veggies than shows as well.
Thank you!!
★★★★★
CristinaB says
I make mine in a cast iron. I’ve used all milk, park milk…. it always comes out and it’s so pretty it’s a good one for dinner guests
★★★★★
Julie says
Thank you, Cristina. I need to try it in my cast iron skillet too!
Jane Wilcox says
I never had a pot pie in a casserole dish before a few years ago when it was served that was at a museum luncheon. I always make it in a pie plate. I love the idea for a larger group. I am amazed at your lattice top crust. I am willing to try that! I look forward to making this for my family, thanks for the post.I can only hope to make a crust as lovely as yours.
Julie says
Hi Jane, hope you enjoy! I made a double crusted chicken pot pie last night with a traditional pie crust, and it gave me trouble! I think I’ll stick with the puff pastry, just on top 🙂
Lori Clarke says
This was excellent. I did not use the heavy whipping cream (mind accidently froze). I used what I had no peas (ever) but I did use mushrooms, a little zucchini and 4 small potatoes. It turned out excellent, and will def make again. Thank you for this recipe!
★★★★★
Melissa Ciafre Rogers says
Make this all the time,absolutely delish! Hands down my sons favorite meal! I double up on the veggies and lightly coat the chicken in flour, helps thicken as it cooks. I give this dish to friends that just had babies, or one a loved one of theirs passes, or if someon had surgery. Best way to say Im thinking of you ♥️
★★★★★
kitcheniest says
This recipe is amazing…This was so good!! My whole family loved it! Will definitely be making again. I only had one pie crust that I used on the bottom and I topped the pot pie with instant garlic mashed potatoes. I also added one cubed potato with the vegetables.
★★★★★