The BEST Chicken Pot Pie you will ever taste with a flaky, buttery crust and chicken and vegetables in a creamy herbed gravy. It is the most well-loved meal in our own house AND on the blog.
The Best Chicken Pot Pie
I am not exaggerating when I say this is the BEST chicken pot pie recipe EVER. It's amazing. Flaky pie crust, a buttery, creamy filling with classic chicken and vegetables, and my secret ingredient weapon.
This recipe is not only the most popular on the blog. It's also the most popular in our own family, with my kids requesting it for their birthday dinner, and our extended family begging me to make it for get-togethers. It's seriously that good.
What makes this chicken pot pie amazing is three things.
- The crust. I use my homemade flaky pie crust recipe that never lets me down (and I can thank my grandma for!).
- The gravy ratio. You can thank my hubby for this one. He had me tweak it a few times when I first was trying out this recipe, and it's now pretty much perfection.
- Basil. Basil is the secret ingredient. It takes it from an average pot pie to the most amazing delicious pot pie you ever tasted. Seriously delicious. I recommend dried basil for this recipe, as fresh basil has a totally different flavor that can be overpowering in such a mild dish.
What is Chicken Pot Pie?
Chicken pot pie is traditionally made in a pie dish or a round dish with chicken, vegetables, gravy, and herbs in a pie crust.
While this pot pie is made in a 9"x13" , they're more often made in a 9-inch pie dish or sometimes individual ramekins.
Can you make chicken pot pie ahead of time?
Absolutely! You can make the filling up to a day in advance and store in covered in the refrigerator, and you can freeze a whole unbaked chicken pot pie for up to three months.
Can I Use Rotisserie Chicken?
You sure can! Using rotisserie chicken is a great easy shortcut to make this awesome recipe faster! Use about 3-4 cups chopped rotisserie chicken in place of the chicken breast called for in the recipe.
Can I Freeze Chicken Pot Pie?
Yes! Chicken pot pie is one of our favorite freezer meals.
To freeze, simply follow the recipe instructions, except for egg-washing and baking. Cover and freeze for up to about 3 months (or 6 months in a deep freezer).
To use, thaw overnight in the refrigerator. Then follow the remaining instructions for the recipe. It will likely need an additional 5-10 minute bake time due to it being cold in the refrigerator.
The Pie Crust
You can buy store-made pie crust. Just make sure it's raw. But...
I really, really, REALLY recommend making homemade pie crust. A great pie crust truly makes a great pot pie.
My absolute favorite pie crust recipe can be found here. It is ridiculously simple. There's even a video if you're worried about any of the steps.
Double the recipe, cover it in plastic wrap, and put it in the refrigerator while you prepare the filling. (If you're using store bought crust, you will need 4 crusts to fit a double-crust 9x13 baking dish. Make sure it's thawed.)
More Comfort Food Recipes You'll Love
- Cheesy Tater Tot Casserole - quick, easy, and oh-so-good. A.k.a Tater Tot Hotdish.
- Southern Chicken and Dumplings - if you love chicken pot pie, this is right up your alley!
- Southern Corn Pudding - a warm and cheesy corn side dish.
- Crockpot Mac and Cheese - super cheesy classic in a Crock Pot.
- Southern Buttermilk Biscuits - soft, flaky, and delicious with butter or gravy.
Best Chicken Pot Pie
Ingredients
Chicken Breast
- 3 pounds chicken breast
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
Pot Pie
- pie crust Either 4 store bought- 2 tops and 2 bottoms, or double the linked recipe.
- ⅔ cup butter
- ½ an onion chopped
- ⅔ cup flour
- 3 ½ cups chicken broth
- 1 cup milk
- 3 cups frozen mixed vegetables thawed and patted dry
- ½ teaspoon dried basil
- pinch of garlic powder
- Salt and pepper to taste
- 1 egg beaten
Instructions
- To prepare chicken breast: Season chicken breasts with basil, salt, and black pepper. Place in a baking dish with a drizzle of olive oil and bake at 350°F for about 25-30 minutes, or until the internal temperature reaches 165°F. Allow to cool. Chop when cool enough to handle. Set aside.
- Prepare pie crust using THIS RECIPE. Double the recipe. Then cover and refrigerate while preparing the filling.
- Preheat oven to 375°F. Butter a 9"x13" baking dish and set aside.
- Melt butter in a stock pot over medium heat. Add onions and saute until they are translucent, about 3 minutes.
- Add flour and stir to combine. Continue cooking about 2 more minutes to reheat the mixture.
- Slowly add in chicken broth, about ¼ cup at a time, constantly stirring. Slowly adding it will ensure there are no lumps.
- Add milk and stir. Continue cooking on medium heat, uncovered until sauce thickens. You should be stirring frequently to make sure it doesn't burn at the bottom.
- When sauce is thickened to the consistency of a medium-thick gravy, add chicken, mixed vegetables, basil, garlic powder, and salt and pepper. Stir. Then remove from heat and set aside.
- Roll out half the pie crust on a lightly floured surface, and lay it in a greased 9"x13" baking dish. Pour in sauce mixture. Roll out the other half of the pie crust and lay it on top.
- Trim off the excess pie dough. Press the top and bottom pie crust together (I use a fork for this part). Cut slits in the top to let heat and steam escape.
- With a pastry brush, brush beaten egg over top of pot pie.
- Bake in a 375°F oven for 30 minutes. Then cover and return to oven to cook for an additional 30-35 minutes, or until both crusts are golden and cooked through.
- Remove from oven and allow to sit to firm for about 15-30 minutes before serving.
Video
Notes
- This is the pie crust I always use. Double this recipe.
- Rolling Out Pie Crust Tutorial – If rolling out your own homemade pie crust makes you nervous, stop right now! This easy step-by-step tutorial will tell you exactly what to do for a perfect pie crust!
- Must Have Pie Making Supplies – If you love pies, you need these tools so you can make them all the time at home!
- Do you have to make your own pie crust? No, but I do recommend it. It really makes the dish. If you choose to use store-bought, make sure it's thawed if frozen.
- To make sure your gravy isn't lumpy, add chicken broth to the mixture very slowly, only ¼ cup at a time. The mixture will get thicker at first, like dough. Keep adding and stirring and it will thin back out.
- How do you make sure your bottom crust doesn't get soggy? Make sure gravy thickens, and that the pot pie is cooked long enough for both crusts to be cooked through.
- If you prefer, you can use this recipe to make two pot pies in 9-inch pie pans, instead of one large pot pie. Make both for now, or freeze one for later!
- To make ahead, prepare the filling and pie crust separately. Cover each and place in the refrigerator. Then when ready to use, simply follow the directions for assembly and baking.
- To freeze: Follow recipe instructions, except for egg-washing and baking. Cover and place in the freezer for up to 3 months (or 6 months in a deep freezer). When ready to use, allow to thaw in the refrigerator overnight. Then follow the recipe instructions for the egg and baking. It will likely need a little extra bake time since you'll be starting with a cold dish.
- Storage: Freshly baked, chicken pot pie will last up to 5 days in the refrigerator. Cover with aluminum foil or store in a resealable container.
- Reheating instructions: To reheat individual slices, simply place on a microwave-safe place and pop in the microwave for about 1 minute (Could be longer depending on your wattage. We love pot pie even more the second night!). To reheat an entire pie, reheat in 375° oven, covered with foil. Uncover for the last few minutes to crisp crust.
Nutrition
Never Miss a Thing!
Join our newsletter to get new recipes, tips, tricks, and tutorials every week!
Eve Galati says
This looks incredible, and easy too! I will definitely be trying this recipe.
Need an easy dessert?
http://littlebitofwit.com/3-ingredient-easiest-peanut-butter-cookies/
Malibu Mom says
Amazing ! Had Seconds and 3 rds
L❤️VE it!!'
Sheila Henson says
I used this recipe for making my first ever homeade pot pie. It turned out delicious! I actually baked mine in a cast iron skillet. Thanks so much for the great recipe!
Taralyn says
Thank you for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest Board.
Cheryl Smith says
Oh, my! This looks so yummy! I LOVE chicken pot pie, and this one sounds like a recipe I could actually make!! 🙂 So thankful I spotted your post on the R&R link-up. I am hopping over to your Pinterest board to follow now. God bless you. You have a lovely blog.
Sharon says
Love the pie ! Thanks so much for sharing your great recipie
Pauline Molinari says
This looks absolutely delish! Thanks for sharing your yummy recipe on the Monday Funday Party!
Abigail @cuddlesncrumbs says
This looks amazing!
LaQuita says
I love chicken pot pie! It's one of my go to recipes for Fall and Winter because even my picky little ones devour it. Found you on Showcase Your Talent Tuesday and following on Facebook and Instagram! 🙂
Ashley @ 3 Little Greenwoods says
Oh my goodness! I love that you used store bought pie crust for this delish recipe!
I would love for you to share this post at my Show Me Saturday party this weekend! We go live Saturdays at 7:00 am EST. My readers would love this!
~ Ashley
Lyssa says
Ashley, I realize that this post is incredibly old so I’m sure that it’s pointless for me to even address your comment, and maybe it’s not necessary regardless. However, I feel like Michelle deserves credit for her hard work and also for her generosity in providing us with a very special, long time family recipe and in your comment you praise her for using “Store Bought Pie Crust”! Wellll, actually, a HUGE part of her “story” and the information she provided her readers to help us relate to her past, her experience and the precious memories this recipe holds for her,that was ALL ABOUT the fact that she did NOT USE a store bought crust, she made her own, using a wonderful recipe passed down to her from her loving Grandmother. She expressed the importance of using it and urged her readers to give it a try so they could see the difference for themselves. She only suggested the use of store bought crust if you just simply couldn’t or wouldn’t take the time to make your own, using what she feels is an amazing, out of this world delicious recipe (only made better with her Grandma’s never-fail, special pie crust 😉).
Thank you, Michelle for all of your amazing recipes, I just can’t get enough!!
To me, it felt like somewhat of a put down towards Michelle after she tried so hard to explain her thoughts about using the homemade crust and sharing her story behind it. I could certainly be wrong though, it may not have bothered her, but I felt that someone needed to speak up for her.
No hard feelings whatsoever, it’s just MHO, of course. Everyone take care of one another and stay safe, we will come out of this craziness stronger than before! ❤️💛💚❤️💛💚
Kaylene says
For heating up a freezer version, would you thaw first? What heating adjustments would need to be made if not? Thanks for sharing! Looks delicious.
Michelle says
Yes, I thaw it before I cook it. I usually take it out of the freezer that morning or the night before and it's ready to go by dinner. I've honestly never cooked it straight from the freezer. Sometimes I'll do a "power thaw," where I'll put it in the oven at 175-200. Then when it's thawed, I turn the heat back up and cook normally. Let me know if you have any other questions! I hope you enjoy it!
Kaylene says
thank you! this may be a dumb question but do you thaw in the refrigerator or the counter?
Michelle says
Not a dumb question 🙂 I thaw it in the refrigerator.
Angie says
My husband has been wanting chicken pot pie for about a week now. So it will be going in the oven soon.
Michelle says
Yum! I hope you both enjoy it! Thanks for stopping in
KRISTINA says
I only want to make one pot pie. What would the measurents be?
Michelle says
You would cut the recipe in half.
So,
1 pie crust recipe, top and bottom
1-1.5 pounds of chicken breast
basil
pepper
1/4 of an onion chopped (about a quarter cup)
1/3 cup butter
1/3 cup flour
1/2 cup milk
1.5 cups vegetables, thawed
pinch of garlic powder
1 egg, beaten
Let me know if you have any more questions! Thanks for stopping in and I hope you enjoy it!
Michelle says
^^This is for one pot pie in a 9-inch pie pan, just to clarify.
Christy says
Does a 9 inch cook at the same temp and length ?
Michelle says
For a 9 inch pie pan, you would use the same temperature, but reduce the cook time to about 30-40 minutes total. Be sure to take it out half way through to cover the top so the edges of the crust don't burn. You'll know it's done when the crust is totally opaque.
Cheryl says
I think you left out the broth.
Kevin Thompson says
I'm making this tonight. It's the 4th time. I've shared this with friends and everyone loves it. It helps keep up my reputation as the best cook my friends have. Thanks.
Yvette says
Are the ingredient amounts for one pie in a 9x13 pan or two? I am cooking for a big crowd and would want two 9x13 pies.
Michelle says
This recipe is for ONE 9x13, so you will want to double it.
Kay G. says
Wondering how it would turn out if it was cooked before it was frozen. Would you then thaw it in frig and warm it in oven?
Michelle says
I'm not sure how it would turn out because I've never done it, but usually you freeze a freezer meal before the final bake. My guess is that it could turn out a little soggy or rubbery. I once froze a baked pie crust and it turned into some weird gelatinous rubber when I thawed it.
If you're going to try that, I would suggest holding off on brushing on the eggs. Bake it for the full time. Freeze. Thaw. Brush with eggs and then cook for 10ish-20ish minutes at a high temp (maybe 400-425) to crisp up the crust and heat through. If you try it, let me know how it goes!
melanie says
How much basil do you use in this recipe and do you use fresh or dried
Michelle says
Melanie, I really just use it until it "tastes right." But if I took a guess, I think I probably use about 1 teaspoon on the chicken when I bake it, and probably about a 1/2 teaspoon in the gravy/sauce mixture. You can use more or less, depending on your own tastes.
Michelle says
Oh, and I use dried basil. Sorry, missed that part of the question my first time reading it!
Bri says
I have tried several pot pie recipes and this is by far the best one I have made hands down!! I did add a little salt to mine and a parboiled potato just because we love potatoes around my house. Thank you for the amazing recipe.
Michelle says
Thank you so much for stopping in! I'm so glad you loved it!
I've never tried putting potatoes in it. I usually serve them on the side, but that does sound like a tasty addition.
Bess Buckhaulter says
This is my first time visiting pinterest, my daughter is in love with this site. I love casseroles and this pie looks so delicious that I just had to try it. Thank you, thank you for this recipe. Happy Cooking!
Michelle says
Oooh, a Pinterest newbie! I love it, especially for finding new recipes! I hope you enjoy this one! It's one of our family's absolute favorites!
Tami says
Made this tonight and it was wonderful! Thank you for sharing 😀
Marlee says
ok so am I using a pie plate or a 9x13 pan? I'm confused! Am I just using the 9x13 as a way to hold the pie plate?
Michelle says
I see you figured out that it's the 9x13 pan. You can also use this recipe to just make 2 9-inch pot pies. I just like to make one really big one 🙂
Marlee says
Ok now I see I need to bake it in a 9x13 pan but.... Do I use BOTH packages of pie crust for ONE pie or does this recipe actually make 2 9x13 pans? I'm a bit confuzzled.
Michelle says
Marlee, if you have 2 packages of frozen pie crust (with 2 pie crusts in each package) you will need to combine one package to fit the bottom part, and combine the other package to make the top pie crust. You'll have to thaw them and press them together to make 2 really big ones.
Alysa says
I'm thinking this would be easy to convert into a chicken and dumpins receipe. Maybe add an extra amount of chicken broth. I am adding this recipe to my pinterest board.
Jennifer Ej says
Would it be best to assemble and freeze or. Keep pie crust and. Filling separate?
Michelle says
I usually assemble and freeze, since it would be less work later. It would work either way though.
BRittanne says
This was really good and very simple. I made 2 9 inch pies. I shredded a whole chicken and added some leftover stuffing (1 to 2 cups) and used the pie crust recipe. I served with mashed and gravy.
Michelle says
Yum! I'm glad you liked it!
Shari Parker says
Could you use vegall vegetables that come in a can instead of the frozen mixed vegetables?
Michelle says
Yes, that would totally work! Just make sure you drain them first
Kelly says
this is the best recipe! Yummy! My family enjoyed it so much! I still doubled and only made one pie, I used the rest and added broth and made it into chic pot pie soup....so good.thank you very much
Rachael says
Hello! I was wondering if I could assemble this pie ahead of today, but only refrigerate it overnight and bake it tomorrow evening?
Michelle says
Yes! Put the top pie crust on, leave off the egg, and cover in the refrigerator. Then before you bake coat with the beaten egg. I hope you enjoy it!
Tinkerbell says
Wow! Made this earlier today and let sit before digging into. It is amazing! Throwing away my recipe for Chicken Pot Pie and only using this one from now on. Cheated by using a store bought roasted chicken which no one would know. Thanks for sharing.
Michelle says
I'm so glad you liked it! It's one of our favorites too!
Heather reed says
This was SO good and easy to make!! We loved it!! My husband said it is the BEST chicken pot pie he has ever had!! Thanks so much 🙂
Lisa says
I just took this out of the oven. It is SO delicious! I have never made pie crust before (or chicken pot pie either) and it is absolutely perfect. I was lucky and had frozen some homemade chicken broth and I think that surely made it even more scrumptious : ) Not a lot of trouble to make, well worth the time! By the way, I rolled out my crust between 2 sheets of wax paper, no mess to clean up and it helped to lift the crust to put in the pan. Yum, I have to get more pie now!
Michelle says
I'm glad you loved it! That's a great idea to roll out the crust on wax paper! I hate trying to get flour residue off the counters!
Jennifer says
I made this tonight. I have NEVER made chicken pot pie from scratch. I love the sauce and I used Beyond Meat Chicken (pea protein 'chicken'). My meat eating family loved it and had no idea that I had pulled a Meatless Monday over on them! Thanks so much for the amazing recipe!
Kate R says
Hi! I am making this ahead of time for a big birthday party. Do I let the filling cool before assembling it since I am going to be freezing it? Thanks so much!
Kate R
Michelle says
I usually let it cool down just enough so that the filling is no longer steaming.
Kristen says
I am making one pie for my family and one to another family for a meal. If I make it and freeze it, do I do that with the egg mixture on it and then give it to them to bake? Or if I bake it, should they just throw it into the oven until warm? Sorry for all the questions - I've never made a chix pot pie and don't want to mess it up! thanks!!
Michelle says
I leave the egg off when freezing. Then I thaw it and brush the egg on before baking. I've never tried brushing the egg on before freezing, so I can't tell you how that will go. In all honesty, the egg isn't entirely necessary. It just give the top crust a little extra crunch and that beautiful golden color. You can always brush it on for the other family right before delivering, but it does make the un-cooked crust a little mushier than usual so they would want to bake it right away.
If you bake it I wouldn't freeze, but it will keep covered in the fridge for up to a week. And they could warm in the oven, but we always just pop a serving in the microwave when re-heating and we always think it's just as delicious as when I pulled it out of the oven.
I hope that helps! Let me know if you have any more questions!
Gina says
This looks absolutely delicious!
Carmen Ruiz says
Looks good and taste good. Next time will add more gravy, afraid it was too much gravy. Unfortunately didn't have a round pan. Very tasty.
Tracy Stough says
Oh my goodness! I made this tonight using two pre made pie crusts and used roll out pie crusts for the tops. Huge hit! I froze one for another night and can’t wait! I did cut up some little potatoes that I cooked a bit first, and now have a new favorite meal! Thank you!
Jennifer says
I made this for Sunday dinner. I've made several different versions of chicken pot pie casserole but this one was declared the best one I've made! I'll see definitely be keeping this in the rotation, thanks for the great recipe!
Michelle says
It's our favorite too! I'm so glad you love it! 🙂
Jennifer says
I was stuck for an idea for dinner tonight and once again decided to make your chicken pot pie. The left overs I take to work and everyone loves it!Never again will I buy a frozen pot pie!
Jennifer Kurth says
We love it so much I've made it again for dinner. It's such a cozy meal on cold rainy days like today.
kate says
Wow!! Looks absolutely incredible. Perfect for the cold season coming!
Beth Pierce says
Such a delicious recipe! Served this for dinner last night and it has quickly become a new family favorite recipe! Yum!
Dannii says
Chicken pot pie is total comfort food. I really should make it more often.
Jocelyn (Grandbaby Cakes) says
Chicken pot pie is seriously my fave! I love how comforting it is and this looks perfect.
SHANIKA says
I grew up eating chicken pot pie and this looks by far amazing! I'm loving that golden crust and creamy, thick filling! YUM!
Adrianne says
This is a tasty looking pie, yum!! I love the step by step photos as well. That pastry looks buttery and flaky, yum. Love the touch of garlic powder in the recipe as well.
Kushigalu says
This looks so perfect and delicious. One of my favorite. Yummmy!
Elaine says
This chicken pot pie is definitely the recipe I would make for a smooth comforting weekend. That creamy gravy with herbs must bring the flavor game to a whole new level - on my 'to-make' list now!
Deanne says
Our family gobbled this up, thanks for posting. On the meal plan again this month!!
Sapana says
I love that you used store-bought pie crust for this delish recipe! It makes it so much easier!
Sapana says
Turned out perfect! I love that you used store-bought pie crust for this delish recipe! It makes it so much easier!
Krissy Allori says
This was the BEST chicken pot pie I've ever made. My family loved it! Comfort food at it's finest.
Amanda Crewse says
I made this with premade crusts but OMG this was so good. The gravy in it is amazing. The chicken comes out tender and juicy! I will make this again.
Alona says
Do you think I could make this recipe but use puff pastry sheets for the top and bottom? How would that affect the cooking times?
Michelle says
I think you could, but I'm not sure on the cooking time as I've never tested it. Let me know how it works out if you give it a try!
Sonya says
I made this a few weeks ago and it is hands down the best chicken pot pie we have ever had. The gravy is total perfection and the key to holding the filling together..no soggy bottom at all! The pie crust is epic. I'm making it again next week. Thank you so much for this recipe. It will be made often in this family ❤
Michelle says
I'm so glad you loved it!
Linda says
Hi! Can I use fresh carrots and celery instead of frozen?
Michelle says
Yes. Saute them with the onions so that they get nice and soft.
Nyvia says
Loved the recipe I made it and it was absolutely delicious.
Christina says
Made the original and loved it! Best recipe by far! Wondering if I can adjust to make it Gluten Free? By subbing gf flour? Not sure if you have tried it but I was going to take my chances. 🙂
Michelle says
I have no idea, as I've never tried it. You can usually sub cup-for-cup gluten free flour in almost anything. Definitely let me know if you try it!
Jacob @FlavorThyme says
This Potpie is amazing, perfectly balanced, and pretty easy to make. I love pot pies and this was definitely one of the best ones I had. Great recipe!
Terry N says
This is absolutely delicious and pretty simple to make. I had some pre cooked chicken patties I was wanting to use so I just diced them up and it came out great.
We will definitely make this again.
Michelle says
Glad you loved it! 🙂
Bintu | Recipes From A Pantry says
This sounds absolutely delicious and the ultimate comfort food! Totally giving this a try!
Angela says
Made this for dinner last night and it was so good! My kids gobbled it up!! Will definitely make again. Thanks for sharing.
Dannii says
Chicken pot pie looks like total comfort food. I can't wait to try it.
Noelle says
This was so perfect! Reminded me of the one my mom use to make for me when I was a kid, thanks for sharing! Whole family loved it!
Beth Sachs says
A hearty and delicious pie my whole family love. Perfect for Autumn!
Deb says
Fabulous! Just like my mom made years ago! THANK YOU 🙂
Michelle says
You're welcome! I'm so glad you loved it!
Jolene says
Just finished eating it and my finally really loved it! Instead of frozen veggies I parboiled potatoes and carrots, I think I might add a little salt too. I used your crust recipe and it was perfect!
Sue Horning Oksman says
It was delicious. I made two smaller ones and used store bought refrigerator crusts.
Seems like too much chicken. I would like more veggies and gravy so next time I’ll use less chicken. Definitely delicious
Valerie says
My daughter can't eat gluten. Has anyone thickened the sauce with cornstarch? Does it still taste the same?
Michelle says
I haven't used cornstarch, but I've used cup-for-cup gluten free flour, and that worked nicely.
Christina says
I wasn't clear about baking for 30 minutes and then covering...I guess that means cover with foil and put back in oven for another 30 minutes?
Michelle says
Yes!
Rachel says
I made this with leftover turkey from thanksgiving. There are 10 of us so I doubled it. My MIL made the crusts. However, we did them in smaller pans as 9x13 crusts were too unwieldy to handle. I also make my own stock from the turkey carcass so I used some of that for the stock in this. My only addition was celery seed. I find it adds a nice depth of flavor. That and the dried basil make this amazing. My MIL was skeptical about brushing the whole egg on the crust and it just the white, but it made the pies nice and brown. This was so good. Everyone loved it. Thanks for a great recipe!
Ashanti says
How long do I cook this using glass ramekins?
Michelle says
I'm not sure as I haven't tried it. I would start at 30 minutes and keep checking it.
Jenn says
This pot pie recipe is amazing! I loved all the flavors in it and the kids gobbled it up, too!
Janey says
Amazing recipe. But I like to cook in a cast iron skillet with just pie crust on top. Still awesome. Made again last night with a couple kids away for the night thinking leftovers for dinner the next night..I was wrong must have got into it after they got home. It is awesome!
Tanya says
It was delicious!!! I used rotisserie chicken and already made pie crust and it still was delicious!!!
Anna says
Wow ! You weren’t kidding!!! This is the BEST!!! My husband and guests loved it. I grew up on Marie Calendar’s frozen chicken pot pie and this pie was nostalgic enough to remind me of childhood, except it tastes even BETTER! So delicious. The pot pie will feed exactly 8 large pieces for 8 ppl. I would recommend having a side salad and another side so that guests with bigger appetites are not left hungry. (I would do fresh berry salad, cornbread & Brussels sprouts). I used Pioneer Woman pie crust recipe but I am curious to try yours next time! Thank you for introducing a new staple in my home!
Michelle says
So glad you loved it!
Tandra says
Dumb question I know, but when you lay foil over the entire pie in last 30 minutes, do you spray it to avoid sticking? Pinch it down slightly or just lay it on top?
Michelle says
The first 30 minutes should set the crust enough that it doesn't stick to the foil. I just lay the foil over the top to protect it from burning while the rest cooks through.