Back to Favorite Chicken Potpie

Print Options


Card Sizes

Favorite Chicken Potpie Recipe

Favorite Chicken Potpie Recipe

Chock-full of chicken, potatoes, peas and corn, this autumn favorite makes two golden pies, so you can serve one at supper and save the other for a busy night. These potpies are perfect for company or a potluck. —Karen Johnson, Bakersfield, California
TOTAL TIME: Prep: 40 min. Bake: 35 min. + standing YIELD:16 servings


  • 2 cups diced peeled potatoes
  • 1-3/4 cups sliced carrots
  • 1 cup butter, cubed
  • 2/3 cup chopped onion
  • 1 cup all-purpose flour
  • 1-3/4 teaspoons salt
  • 1 teaspoon dried thyme
  • 3/4 teaspoon pepper
  • 3 cups chicken broth
  • 1-1/2 cups milk
  • 4 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 packages (14.1 ounces each) refrigerated pie pastry


  • 1. Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
  • 2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
  • 3. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
  • 4. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
    Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°. Yield: 2 potpies (8 servings each).

Recipe Note

Test Kitchen Tips

  • Feel free to use your favorite homemade pie pastry.
  • When the edge of the pastry falls inward off the lip of the pie plate, we say it slumped. Reduce slumping by letting your fluted crust rest in the refrigerator 30 to 45 minutes.
  • Nutritional Facts

    1 serving: 475 calories, 28g fat (14g saturated fat), 74mg cholesterol, 768mg sodium, 41g carbohydrate (5g sugars, 2g fiber), 15g protein.

    Reviews for Favorite Chicken Potpie

    Sort By :

    Average Rating
    [email protected] User ID: 8916447 272826
    Reviewed Sep. 9, 2017

    "Does this recipe make 2 pies?"

    Debbie1234567890 User ID: 5729284 272413
    Reviewed Aug. 30, 2017

    "I've prepared this several times and made some changes to it, "kicking it up a notch" as Ina would say. First, I use only fresh veggies (except for the peas and pearl onions). It adds time but fresh carrots, parsnips, and Yukon Golds make a difference. Next, I add fresh mushrooms to the onion saute. To keep this flavorful I roast chicken breasts that have been very well seasoned. (Much better than rotisserie chicken and you can add the chicken juices to the stock, upping the flavor considerably.) I also add a glug of sherry (or white wine, whichever is handy) to the simmering sauce. Finally, I use the TOF site's buttery, flaky pie crust as the topper. It doesn't take long to make (and I only let it sit in the fridge for about 30 minutes) and is delicious on this pie. Yes, I've increased the work and time but if you do, this is likely the best pot pie that's going to come out of your kitchen."

    Annie User ID: 9239049 272338
    Reviewed Aug. 28, 2017

    "I've made this recipe twice now, both times as freezer meals for expecting mamas. If you don't like the way the filling tastes after you've added broth and milk, add spices (salt, pepper, sage, garlic, onion, etc). NOTE: This recipe makes a LOT of filling -- so use a large saucepan with high sides to cook, and have three pie shells ready, just in case. This recipe always turns into three pot pies for me. :)"

    Amy User ID: 9238579 272298
    Reviewed Aug. 27, 2017

    "I don't usually do the cooking/ baking (as my husband is a much better cook). He asked for chicken pot pie today, I searched for recipes, and thought this one looked good. It was great- directions easy to follow, good flavor, (omitted the thyme and fresh carrot, used frozen veggies instead); he said it was the best meal I've ever made!. We both had seconds, and will see how second pie that we froze turns out in a week or two! Highly recommend this recipe!"

    Meljoelyn User ID: 9237437 272220
    Reviewed Aug. 25, 2017

    "It was delicious! We added 1tbsp of Worcestershire sauce and 1 tbsp of garlic powder."

    MisWisk User ID: 6490203 267334
    Reviewed May. 25, 2017

    "NO! Bland and dry. Yes, I followed the recipe. Into the garbage after so much prep. Yes, I'm irritated."

    kgollsneide User ID: 3893400 264751
    Reviewed Apr. 17, 2017

    "This is a fantastic pot pie recipe! I was really impressed with how well the frozen one baked up when I was ready to use it."

    bar88 User ID: 7460793 264641
    Reviewed Apr. 13, 2017

    "Made this today and my house smells so good. Gave one pot pie to my parents, my dad just called to say how good it was. Waiting to put ours in the oven when hubby leaves work. The filling is really good and was simple to make. My only change was I used green beans instead of peas (my dad hates peas) and used top crust only. Will absolutely make this again."

    Robby1 User ID: 1478802 264186
    Reviewed Apr. 1, 2017

    "The chicken filling is the absolute best I have tried and will definitely make again. As a personal preference though, the only thing I would change is to only use crust on the top, or top it off with puff pastry."

    merrycarrie User ID: 7041288 263963
    Reviewed Mar. 27, 2017

    "Wonderful Recipe, I served it for a ministry appreciation dinner. All the guests loved it as did my very finicky son in-law. I did alter it just a little by adding 2 Bay Leaves (removed before placing in casserole/ pie pan(s)) and 1 1/2 tsp Poultry Seasoning. I did this primarily because I was using rotisserie chicken and wanted to make sure I had full bodied flavor. This recipe is a keeper!"

    Ericka User ID: 9118525 263874
    Reviewed Mar. 25, 2017

    "This is the best chicken pot pie I have ever eaten! I don't usually write reviews, but I had to join TOH just to let everyone know that this recipe is amazing. I followed the recipe exactly as written and everything is just delicious; I wouldn't change a thing. The seasonings are just right, and it has become a staple in my house. My picky eaters love this, and my husband said that this is his favorite meal! Thank you for sharing such a delicious recipe!"

    Kdorfman User ID: 7269420 263709
    Reviewed Mar. 20, 2017

    "Excellent, time consuming but so with it!"

    Cherylwolak71 User ID: 7933189 261960
    Reviewed Mar. 1, 2017

    "I love all the fresh ingredients! My kids love this, it's a good way to get some vegetables in them. The seasonings are perfect. I don't change a thing!"

    Judy User ID: 9091900 261818
    Reviewed Feb. 26, 2017 Edited Feb. 27, 2017

    "Awesome recipe!!

    My husband and son loves chicken pot pie and I typically buy them fresh from a warehouse club. Been wanting to make a pot pie from scratch and found this recipe. Made it last night and hands down it was the best pot pie they have ever had. I even ate it and I don't like pot pie!!
    Planning on making it agin and will swap out chicken with beef stew meat and beef broth."

    krysfielder User ID: 5728656 261725
    Reviewed Feb. 23, 2017

    "Great pot pie! I used frozen mixed veggies and southern style hashbrowns to cut down on some of the prep."

    Shirley User ID: 8975618 261534
    Reviewed Feb. 19, 2017

    "Excellent recipe. I like to make a double batch and freeze the filling. Then I can make pies later when I'm having a busy week. This one is a keeper."

    Sheila User ID: 9084963 261532
    Reviewed Feb. 19, 2017

    "I made this recipe a couple weeks ago, but didn't buy the second pie crust. I froze the remaining mixture, and after getting a second crust, my other pie is now in the oven, and I can hardly wait to eat it! This is a very tasty recipe, and I plan on making it in the future! Thank you!"

    KristineChayes User ID: 1441542 261253
    Reviewed Feb. 13, 2017

    "Made this for dinner tonight and my husband, who usually isn't a pot pie fan, really loved it! I doubled the recipe and made it in a 10"X14" rectangular pan. Followed recipe except I omitted the corn and instead added more peas and carrots. I put two crusts on greased bottom of pan and two over the filling. Worked fine. I think the thyme is the pivotal ingredient, adding a piquant flavor overall. I froze portions for my sons to take when they stop by. Delicious recipe, will certainly make it again!"

    Robert User ID: 9056830 260419
    Reviewed Jan. 28, 2017 Edited Feb. 27, 2017

    "just finished making this and it's one of the best chicken Pot Pies I've ever eaten. Followed the recipe exactly and it's amazing.

    Most recipes online don't turn out so great but this one did.
    I'd let it sit a little longer than 15 min to set a little better but will be making this again and again."

    JB User ID: 9055489 260369
    Reviewed Jan. 27, 2017

    "I have tried many pot pie recipes and this is hands down the best. I clicked on some of the other reviews that were 1/2 stars because I couldn't imagine why no one would like this. My best guess if you think it is too flour-y or too much thyme, then maybe try again because honestly I make these for anyone who is sick, birthdays, neighbors....and they rave constantly. Maybe a misstep in the recipe was done. The directions are correct and I like that they have the frozen bake time! It is listed separate for easy understanding! I love being able to have a frozen option such as this instead of soup/chili all the time."

    Joanna User ID: 5114313 260343
    Reviewed Jan. 26, 2017

    "Scrumptious! I have been searching for a chicken Pot pie recipe and this one is a keeper! I didn't have any thyme so I substituted with poultry seasoning, using only half the amount required, perfect."

    Nmstaples User ID: 8326098 260028
    Reviewed Jan. 21, 2017

    "Excellent. So often we all make a small tweak in the recipe, but I made this just as the directions stated. Ok, I made one tiny change and used closer to 2 1/2 cups of potatoes rather than 2 cups, but those cubed potatoes were just sitting there on my cutting board.

    Very, very good. Even my 'food particular' mother loved it and was willing to take home leftovers :-)."

    Amber User ID: 9044054 259932
    Reviewed Jan. 19, 2017

    "Very, VERY good! I have never really liked other chicken pot pie's that I have had in the past. But my husband and daughter LOVE them, and they've been asking me to make it forever. When I saw the video for this recipe it looked easy enough and I had all the ingredients already. (I didn't realize this was a double recipe though!) since it made enough for two pot pies I gave one away and they really enjoyed it to. The only thing I will change next time is so skip the corn and add two cups of green peas just because I think it looks prettier with more green in it."

    Cindy User ID: 9043078 259885
    Reviewed Jan. 18, 2017

    "Made this today (half recipe) and loved it. I used a cup of the frozen hash browns instead of fresh potatoes and that worked fine. This is a keeper!"

    Mary User ID: 9040983 259776
    Reviewed Jan. 16, 2017

    "Chill the filling completely to keep the crust from being doughy."

    Cindy User ID: 9039648 259725
    Reviewed Jan. 15, 2017 Edited Feb. 27, 2017

    "The cook time at the top doesn't match the bottom. An additional 75 minutes was not built into my planning time! I'll be eating at 10pm. Can't let you know how it is until then!

    Oh wait. I just reread this after reading several reviews and finding one that mentions time. That's the frozen pie option. Time to take it out of the oven!"

    bidygirl User ID: 4493617 259597
    Reviewed Jan. 13, 2017

    "I have made this often and it is a great dish. My father-in-law loves it and is always asking when I will be making again because he would love another one soon!"

    Tina9 User ID: 3222285 259459
    Reviewed Jan. 9, 2017

    "I've been making this recipe for the past year, it's absolutely delicious. I usually freeze one of the two, which I love. It's great knowing you have a meal ready in the freezer if needed. This meal is perfect for the colder seasons. I also appreciate that it's a recipe that you can throw in whatever veggies you have on hand. I love celery, so I'll saute celery with the onions and if I have green beans or anything else, I can make additions or adjustments with the veggie amounts."

    April User ID: 9012960 259294
    Reviewed Jan. 6, 2017

    "This is the best chicken pot pie recipe I have ever made. It is delicious and freezes well."

    Barbara User ID: 8988245 258247
    Reviewed Dec. 17, 2016

    "In a word...FABULOUS!! Followed the recipe as is except halved for the two of us and, due to personal preference, left out the corn but put in extra carrots and potatoes."

    Michelle User ID: 8982904 257878
    Reviewed Dec. 9, 2016

    "This is an excellent recipe. I did add three hard boiled eggs. I reduced the tyme

    and salt as suggested, and it was fabulous. I do recommend doubling the sauce through. It was too dry."

    Brenda User ID: 8966474 256685
    Reviewed Nov. 12, 2016

    "Made this the first time as written. I felt it was too salty and the thyme flavor was overwhelming. The second time I used sodium reduced broth, eliminated the salt, and cut the pepper and thyme to a 1/2 tsp. It came out perfect. It is definitely a keeper."

    powellcou User ID: 5464683 255515
    Reviewed Oct. 16, 2016

    "It was absolutely delicious! My family of 7 devoured this! I did make my own crust. My husband and son said if I was to change anything, the only thing they would want was more chicken. I followed the recipe perfectly and I thought the seasonings were perfect as well as the amount of flour. (and I am not a meat fan, so I thought the amount of chicken was perfect)"

    iamnotagolem User ID: 3147791 255380
    Reviewed Oct. 13, 2016

    "I made this recipe for the first time, it's by far the best pot pie recipe I've ever had/made. I ended up with enough filling for 3 pies based on the recipe, but I'm not complaining. It turned out perfect by following the recipe, not sure why other reviews indicate needing to use less flour or seasonings."

    AmyLew User ID: 7911283 255033
    Reviewed Oct. 4, 2016

    "I always use my own pastry but the filling was spot on. This was a typical roux so am uncertain why many thought it was too much flour? As with any roux you must cook long enough with liquid to make it a somewhat thick but creamy white sauce before adding the other ingredients so maybe that is the case. Will definitely keep this in the "wheelhouse" of recipes!!"

    dietrichson6 User ID: 7342739 255023
    Reviewed Oct. 4, 2016

    "This one is a KEEPER! I've tried a lot of different recipes (almost each time I try a new one) - I think this one is the best yet. I followed what others have said and added less salt/pepper/thyme. (But love the thyme in it!) I doubled this recipe (I had just pulled apart 2 rotisserie chickens and had a lot of meat) and I could have made 3 decent size deep dish pot pies from that amount had I enough pie crust. As it was I ended up with 2 deep dish (probably over filled) pies -- with one going to the freezer. And I still some filling left over that I can make probably 3 mini pies from once I make more pie crust."

    [email protected] User ID: 8871834 248799
    Reviewed May. 29, 2016

    "I loved this recipe ; however, cut the salt and pepper in half or at least I did; otherwise it would be too salty.

    Also, I have an electric oven and at 425 degrees, it only took 25 mins to bake. The amt of thyme was fine; my husband loved it and had two helpings. I didn't think it was too thick at all; it was perfect because you added a lot of liquid ingredients ( milk and chicken broth and butter)
    I didn't rate it a "5" only because the salt and pepper was way too much; definitely have to cut it in half. Otherwise it was excellent. Bon Appetit!!!!"

    Kasha User ID: 179140 248415
    Reviewed May. 19, 2016

    "Tasty, based on the other reviews used less flour and increased the spices a little."

    kimz28 User ID: 8839156 247244
    Reviewed Apr. 18, 2016

    "My family and I were not a fan of this recipe. It was so thick with all the flour and we couldn't taste anything but thyme. It was a bit salty as well. The seasonings were just overpowering. I think this would better suit my families tastes if the seasonings and flour were cut in half."

    zeecat3 User ID: 8526680 246997
    Reviewed Apr. 12, 2016


    cookie9659 User ID: 8325313 246750
    Reviewed Apr. 7, 2016

    "This recipe is fantastic and simple. I cut it in half and only added some extra seasonings to the original recipe. It turned out wonderful. My husband had his plate clean before I was halfway through. It's a keeper!"

    marshcooks User ID: 6624682 245273
    Reviewed Mar. 11, 2016

    "Love this recipe. I have made it three times and my family have commented how good it tastes. It is nice to use whatever you have on hand. One family member can't have corn so I just added mushrooms and celery. Love you can freeze one for later. It is in my recipe box as a keeper."

    012894 User ID: 1605807 245260
    Reviewed Mar. 11, 2016

    "Yum! Great chicken pot pie recipe. Made my own homemade crust - recipe on Allrecipes ( Great consistency. Would add a little more spices."

    Blueyedgal24 User ID: 4060863 245054
    Reviewed Mar. 7, 2016

    "Hands down THE best chicken Pot pie recipe out there!!!"

    MizUnikorn User ID: 6372836 245022
    Reviewed Mar. 6, 2016

    "Very good pie plus it makes two of them"

    Slbubbles User ID: 8638957 244268
    Reviewed Feb. 21, 2016

    "This was awesome!! And, to have one for the freezer too is such a bonus. The thyme is the key ingredient that makes it unique & yummy."

    Rainwaternat User ID: 8700670 242942
    Reviewed Jan. 31, 2016

    "Absolutely love this"

    s_pants User ID: 174050 242827
    Reviewed Jan. 29, 2016

    "Love the previous reviewers idea of using the frozen pie crusts on the bottom and one package of the refrigerated crusts for the top. You are freeing up your pie plates from being in the freezer and if you take one to someone else, they don't have to return the plate! So good!"

    ferryal User ID: 3337544 241997
    Reviewed Jan. 18, 2016

    "Absolutely FANTASTIC! This is the best recipe for chicken Potpie and much rather use the amount of butter in this recipe than canned cream soups, which most potpie recipes use. I halved the recipe & followed the recipe exactly. However, right before putting it in the oven I brushed the top crust with egg wash. Karen, THANK YOU so much for sharing your recipe with us all."

    Carole51494 User ID: 8702023 241960
    Reviewed Jan. 17, 2016

    "I've made this recipe numerous times and it always comes out great! I cut the recipe in half and use half of the required flour amount because we like our gravy thinner. I add two tablespoons of white wine to the broth/milk mixture. I also only use one crust on top (no crust on the bottom). This recipe is a keeper!"

    Squaredancers User ID: 8546342 241938
    Reviewed Jan. 17, 2016

    "This recipe is great. I made one pie then froze the rest to use in a new pie crust later."

    K9Mom_1999 User ID: 8698551 241771
    Reviewed Jan. 14, 2016

    "Absolutely delicious and easy to make. Hearty meal that sticks to your ribs!"

    suefalk User ID: 6736080 241311
    Reviewed Jan. 8, 2016

    "I always make these ahead and freeze them when I'm using up leftover chicken or turkey.

    I have one little trick I use, I buy two pre-made pie crusts and only one package of the
    refrigerated rolled out pie crust. I can freeze the pies, ready-to-bake without having to do so in my pie plates.
    I fill the ready made crusts with the filling, then brush the edges with egg wash, top with pie crust sheets and press firmly with fork to adhere together.
    This makes the perfect, 'no clean up' dinner for busy days, especially during the holidays."

    Kris Hodges User ID: 5707772 241203
    Reviewed Jan. 6, 2016

    "I've been making this chicken Potpie for a few years now and can't believe I've never reviewed it. I only make half because there's just the two of us, but this is the only pot pie I ever make because it's easy, doesn't use canned soup, and taste excellent! If you don't have exactly what's in the recipe, you can substitute anything your heart desires and it's always good. Thanks, Karen Johnson, for making me look like a great cook!"

    mzgrinder User ID: 6418368 241195
    Reviewed Jan. 6, 2016 Edited Jan. 21, 2016

    "Cut the recipe in half as only two of us. Excellent as is. I only added a bit of fresh ground nutmeg to the roux, just because I always add nutmeg to a roux. Not sure with the thyme I really needed it in this one. Also, needed bit more broth than stated or sauce gets to dry. Great dish! Update: On the warm up with leftovers did get very dry, if left overs next time will add a can of cream chicken soup, or make more roux. Still delicious even dry!"

    marymonroe1010 User ID: 6300956 240733
    Reviewed Dec. 31, 2015

    "I made this pot pie for dinner, very good. I cut the recipe I half. Came out great. The next time I make it I'll make a looser gravy since we like lots of gravy in ours."

    suedresser User ID: 8670320 239872
    Reviewed Dec. 20, 2015

    "This is a very good chicken potpie but be aware that it makes alot !- I was unable to fit it into 2 9 inch pie pans and used two larger deep dish rectangular dishes. I really like the flavor of the filling and the fact that nothing canned was used- all vegetables either fresh or frozen."

    howiewar User ID: 8565937 239186
    Reviewed Dec. 11, 2015


    kgill User ID: 4062672 239079
    Reviewed Dec. 9, 2015

    "This is a GREAT recipe- the first chicken pot pie that my family really likes and requests. I have made it three times and it turns out perfect every time and warms up nicely the next day."

    kandicebandy User ID: 8611869 238873
    Reviewed Dec. 6, 2015

    "Very yummy! I halved and made one pie with home made crust and vegetarian chicken."

    tea-talk User ID: 3784836 238798
    Reviewed Dec. 6, 2015

    "I am not normally a huge fan of chicken pot pie; however I had lots of Thanksgiving leftovers to use, so I thought I would try one. Well, boy and I glad I did! I am now a believer! This is the BEST chicken (or turkey!) pot pie I have ever eaten! Even my husband raved! I did leave out the corn, and probably lowered the amount of thyme (my shaker bottle wouldn't let me take the lid off, so I just poured a couple of shakes worth in the sauce). This recipe halves well, as I wasn't about to make 2 pot pies (see first comment about not liking pot pie). I will definitely make the full recipe next time and freeze one! Thanks for the amazing recipe!!"

    DianeSully User ID: 8644407 238562
    Reviewed Dec. 1, 2015

    "OMG it was fabulous - I used sweet potatoes instead-just great"

    lolines User ID: 7400801 238171
    Reviewed Nov. 26, 2015

    "This recipe is very easy and forgiving, and lends itself well to substitutions . I find the amount of filling is more than you need, so I make little puff pastry pockets whith what is left over and it is a big hit. I agree with other reviewers about the thyme and the butter, I use about half as much of both with a good result. I am no fan of store bought pastry, so I used the Betty Crocker two crust pie recipe which is deliciously flaky if somewhat tricky to roll, but if you put the dough between two pieces of parchment paper is comes out perfect."

    beatrixkiddo User ID: 8453850 237819
    Reviewed Nov. 21, 2015

    "Very good. I mixed in a little cheese as well and next time I'll add chopped cooked bacon. Keeper recipe for sure!"

    wormsby User ID: 1089697 236089
    Reviewed Nov. 1, 2015

    "I've made this pie on a couple of times and every time it gets rave reviews, even from the kids. I also like that I can freeze one or give it away. Great recipe and delicious!"

    ph423638 User ID: 8591343 235811
    Reviewed Oct. 28, 2015

    "Jeanettenfrench i substitute beef and beef broth all the time i use broth instead of milk also.

    i love this recipe have used it for a long time now."

    Saudbox User ID: 103075 235671
    Reviewed Oct. 26, 2015

    "This is the best, like others I use my own pastry recipe. I have made it like stated which is great but I like it the best made with left over gravy and 1/4 to 1/2 cup of cream and less salt. My family love it. I make two, cook them both, eat one freeze one or give it away to friends or family. Thxs Karen Johnson"

    Mhavener User ID: 7420918 235318
    Reviewed Oct. 20, 2015

    "I made this tonight, it tastes great! The consistency is perfect. I used almond coconut milk instead of regular milk and 3/4 cup butter instead of the full cup. I would agree with the other reviews to use less thyme as I did not, it is just a tad bit much if you use the whole teaspoon! I plan on freezing the other half of the filling to use at a later date with biscuits :-) Good luck!!"

    Jeanettenfrench User ID: 8577558 235168
    Reviewed Oct. 18, 2015

    "Can I make this with beef instead of chicken? And use beef broth for chicken??"

    swinny User ID: 1858482 233962
    Reviewed Oct. 4, 2015 Edited Nov. 24, 2015

    "We liked this very much. I made this recipe as stated. I followed the directions after freezing a pie and it took longer to bake then stated in recipe. Just be prepared for a longer bake time!!!"

    robbrd User ID: 1292786 233885
    Reviewed Oct. 2, 2015

    "I made this for dinner tonight and everyone enjoyed it. The sauce was so good; what I liked most is that it didn't required canned soup. I used my own chicken broth and next time I will make my own crust. I prefer to cook from scratch and not used processed food. So good and perfect for a chilly night."

    mompamw User ID: 4459295 233634
    Reviewed Sep. 28, 2015

    "Would like to make for concession stand food. Can I use biscuits instead?"

    lrnsprkls User ID: 6405330 233110
    Reviewed Sep. 18, 2015

    "This was wonderful. Prepared as written, except I used homemade pie crust instead of store bought. It received rave reviews! Thank you for sharing!"

    Jentwyn2 User ID: 7581875 233079
    Reviewed Sep. 17, 2015

    "This recipe is delicious! A keeper for sure. I used a rotissiserie chicken..and pilsbury pie crust..makes it fast and easy. The only thing i changed was i used Italian seasoning instead of thyme."

    vonoepen User ID: 4967300 232947
    Reviewed Sep. 15, 2015

    "have not made this pie yet, but wanted to ask if anyone has made this with a top crust only. Thanks, Sukie"

    whitedoves User ID: 8538504 232911
    Reviewed Sep. 15, 2015

    "Yummy I use asparagus and use large cupcake pans for mini pies"

    NurseHezz User ID: 8522543 232141
    Reviewed Sep. 1, 2015

    "I have made this chicken pot pie recipe several times, and it is a HUGE hit in my household! Thick, creamy sauce and the thyme gives it just the perfect taste! On occasion, I have used Bisquick to make the crust, giving it more of a doughboy type of topping. Whether you choose to make the filling and doughboys for a chicken stew, or follow the crust directions for a pot pie, both are absolutely delicious!"

    fantasticdreambird User ID: 7470348 231462
    Reviewed Aug. 19, 2015

    "This is a Five Star recipe! It is Super! Everyone ate this down and then ate seconds! I've made this often since it is now requested all the time. I make both pies with my own pie pastry recipe with great results. Even served this to my guests who all were very impressed : )"

    Wije0502 User ID: 8462836 230277
    Reviewed Jul. 27, 2015

    "This. Is. Amazing. I make my own crusts and throw in whatever I have for ingredients and seasoning. But I love the white sauce combo of butter, flour, milk and broth. This recipe is so versitle! I've made it 4 times so far and never used the same veggies/meat/spices. And it always turns out great! Makes one to eat and one to freeze. Ps. My 2 year old loves this! This last time I used: salt, pepper, garlic powder, and Mrs dash garlic for seasonings (about a tsp each), chicken for meat, carrots, sweet potatoes, and a bag of frozen mushroms, broccoli and beans."

    lorstout User ID: 2537668 229522
    Reviewed Jul. 13, 2015

    "Nice recipe with lots of flavor. The filling is thick enough that it does not run out in the pan when you cut it. Definitely a keeper!"

    RiskyBizzz User ID: 8439182 229084
    Reviewed Jul. 6, 2015

    "Great recipe and so easy!! The first time I made it I cut the recipe in half and made one pie. The second time I made it I cut the recipe in half and made three small 51/2 inch individual pies. The next time I will make the full recipe and make individual pies and freeze some. I followed the recipe exactly except I added a little extra broth to make it more creamy. I absolutely love this recipe! This is my go-to chicken Pot pie Recipe!! Thank you for sharing!"

    coppertop67 User ID: 376928 228335
    Reviewed Jun. 22, 2015

    "Very yummy! My SIL wanted chicken pot pie and this was a complete hit!"

    1CityChick User ID: 8306385 225554
    Reviewed Apr. 28, 2015

    "Question: How does the baking instructions change after you freeze the pie?"

    alouder1 User ID: 8298832 223094
    Reviewed Mar. 18, 2015

    "Very easy to follow and truly fantastic. Go easy on the thyme, maybe just bake the chicken with rosemary and thyme and not stick it directly into the roux. and don't dice the potatoes too small or they kind of turn into a mash when baked."

    Wadsms User ID: 8232352 222873
    Reviewed Mar. 15, 2015

    "This is a five star pie."

    piehlar User ID: 4350572 222422
    Reviewed Mar. 9, 2015

    "This is a family favorite! It is versatile and is a good basic recipe which allows for changing up the vegetables or even meats used. The sauce/gravy is delicious and not too heavy - easy to prepare so no need to use canned soups. It is true comfort food and we enjoy it year around! I would like to say that the second pie makes it to the freezer, but it often doesn't!"

    Aileenoregon User ID: 7271070 222296
    Reviewed Mar. 8, 2015

    "Excellent recipe and easy to make. I cut the recipe in half and make one pot pie."

    Shamuiley User ID: 2473032 222282
    Reviewed Mar. 8, 2015

    "Excellent! Thank you so much for this yummy recipe! Changes I made: I only used 1/2 cup of butter. I added fresh asparagus I large diced and roasted the asparagus and the carrots together. Also added celery and saut?ed that with the onion. One can of corn instead of frozen. Used 4 cups of broth instead of 3. I used half & Half instead of milk. Also used Whole Wheat flour as I was out of white flour. Very pleased we could not taste the difference in the flour and will use it again when making this.

    My husband said Marie Callender's (a chain famous for their pies and pot pies) should use this recipe! Thanks again!"

    cbybee User ID: 3897502 219828
    Reviewed Feb. 5, 2015

    "Great recipe. I agree with the comments that a homemade crust would be even better. I used Pilsbury refrigerator pastry crust and it turned out pretty good. Very easy to pull together and the best part, knowing there is another pie in the freezer!"

    estamper User ID: 8245337 219665
    Reviewed Feb. 4, 2015

    "This pie had rave reviews from my family--everyone loved it! My only change was that the sauce got a little too thick so I added more chicken stock. Came out perfect!"

    gingerooney7 User ID: 5278019 218638
    Reviewed Jan. 23, 2015

    "OMG. What. A. Recipe. To-die-for delicious! I want to add a photo of my pie, but there appears to be no manner in which to do so."

    dpjkremer User ID: 8218713 218192
    Reviewed Jan. 18, 2015

    "This recipe was absolutely wonderful. I rolled my own crust so it took me a little longer. My whole family loved it. Even my very picky soon-to-be-10yr old liked it and asked for more."

    MGS1975 User ID: 8211253 217780
    Reviewed Jan. 13, 2015

    "This recipe was fantastic! It took me one hour including the pastry dough( I used chef Ramsey quick puff pastry recipe) . My adjustments were ...I used baby potatoes with skin ,1 can of corn, 1 cup of peas, and 1 cup of vanilla almond milk. I used an extra 1/2 cup of chicken broth to compensate for the thickness of the almond milk.

    I did not use thyme or carrots because they are flavors my family does not enjoy!
    Bon Appetite!"

    cattea344 User ID: 8204125 217291
    Reviewed Jan. 8, 2015

    "Tasty Comfort Food . Substantial meal for a cold day. My husband loved it. The prep time is not accurate if you peal and cut your own potatoes, onions and carrots, count on prep time of at least 1 1/2 hours. If you buy a rotisserie chicken from Costco or another store , you need to buy two chickens for this recipe. This recipe makes 2 LARGE pies. It's enough, supposedly, to feed 16 people, but realistically 2 pies will feed about 8-10 adults because you will eat more than an eighth of a pie! We are average adults and the two of us ate a half of a pie... it's so heavy that you will not need anything else other than the pie for dinner. The diced potatoes get "lost" in the pie- maybe I should cut them in larger pieces next time. This would be a great hit for a pot luck."

    murrworm88 User ID: 1697209 216386
    Reviewed Dec. 30, 2014

    "Wow this was phenomenal! I actually ran out of all-purpose flour for the first time in my life! I had to work with whole wheat flour. I made my own crust-highly recommend- and the filling was just perfect. My husband said this was Amazing! My go-to recipe was the All-American turkey Pot pie on TOH, but this one wins! However, I will continue to make the crust from the turkey recipe-its to die for!"

    sweetp24 User ID: 8189614 216324
    Reviewed Dec. 29, 2014

    "A win with my family.... my husband was tasting before it went in the oven and said it can be eaten just like that....thanks for sharing this recipe."

    Cooknfor5 User ID: 8178936 215708
    Reviewed Dec. 23, 2014

    "Made this last night. Everybody loved it! I added another 1 tsp of salt because what was called for in the recipe just wasn't enough ( this took the flavor from just ok to yummy), and I was out of peas so I used cut green beans. Prep time took me a little longer than I expected but was worth it in the end because I get two pies out of the deal. I also ran short on crust (I had already used one crust for a pumpkin pie, so I only had 3 and needed 4), so instead of fully covering both pies, I just used cookie cutters on the 3rd crust and covered most of the surface of both pies with snowmen and gingerbread men shapes; kids loved it. Filling comes out firm so it doesn't spill all over. Also, even though boxed crust says to cook at 450, I did what the recipe said and did 425 for 35 mins (in gas oven) and it was perfect. This will be my go- to chicken pot pie recipe!"

    tryingnewmeals User ID: 8163018 215077
    Reviewed Dec. 16, 2014

    "Tasted okay. My family liked but next time, no thyme."

    CathyOMichigan User ID: 7974525 215017
    Reviewed Dec. 15, 2014

    "Sounds so good but I am going to try boiling the vegs in some of the chicken broth, using the broth as directed after Draining . It should give it a better flavor"

    ManuelArizpe User ID: 8146066 214455
    Reviewed Dec. 10, 2014

    "I made this last night and my family absolutely loved it it was the first time my kids ever had chicken pot pie I used mix vegetables instead of the carrots and peas separate and added celery salt I made 2 pies and it was all gone in 35 min great recipe after that my wife wants me to cook every night"

    dee0226 User ID: 8146480 214392
    Reviewed Dec. 9, 2014

    "This is a fantastic recipe. It is one of my go-to recipes when making a meal for a friend.. I can make one and have an extra to take to someone or leave in the freezer for a busy night."

    Agilmores User ID: 8138101 213916
    Reviewed Dec. 3, 2014

    "This is great! I made my own crust and it was much better. I also used our leftover turkey from Thanksgiving, which is now becoming a tradition that the whole family loves. Much better than turkey sandwiches every day for a week.

    I cut back on the butter (by half) and used sour cream in lieu of milk as we never seem to have milk in our house. It turned out great! It's hard to find a recipe that produces a thicker pie (versus a thin one). I will always use this recipe from now on!"

    gendroho User ID: 8132594 132169
    Reviewed Nov. 30, 2014

    "This was a super recipe. Very tasty. Even my picky 5 yr old wanted more.

    I just have to work on perfecting my pie crust!"

    PeppiK User ID: 5542134 129690
    Reviewed Nov. 22, 2014

    "This recipe is fantastic! I made this as written, but for one pie. I used the breast meat from a Costco chicken and a bag of mixed vegetables to make it easier. I am going to make the filling again tomorrow and will toss it into the freezer for busy days."

    hotfudgesundae User ID: 3463962 136419
    Reviewed Oct. 31, 2014

    "I loved this recipe! Only made one chicken potpie and saved the rest to serve over mashed potatoes. Very tasty!"

    wmohaske User ID: 5169821 49273
    Reviewed Oct. 30, 2014

    "I made this last night and my family was wowed! It is hearty and tasty and for my large family we are always having to double recipes. This one made plenty for dinner and for lunch leftovers. It totally hits the spot when you are looking for a fall comfort food recipe.."

    AshRN User ID: 8057587 56249
    Reviewed Oct. 26, 2014

    "This is an extremely delicious recipe !!! My husband ate an entire pie to himself in one day for breakfast lunch and dinner ! I am currently going to the market now to gather the ingredients to make more! A major hit in my household!"

    DGunz User ID: 5732715 72291
    Reviewed Oct. 5, 2014

    "Delicious A fair amount of prep work, but the results are worth it. Thick, creamy, flavorful"

    APrzybysz User ID: 6240229 98442
    Reviewed Oct. 1, 2014

    "This is a really good recipe. My husband absolutely loved it and so did my boys. You have got to try it."

    genstime User ID: 8011633 205699
    Reviewed Sep. 27, 2014

    "flavor was perfection ."

    BEB1984 User ID: 8011359 89651
    Reviewed Sep. 26, 2014

    "Really good! Def. the best pot pie I have ever had. I am a vegetarian so I swapped out the chicken for mushrooms and the chicken broth for vegetable broth. Amazing! Thank you. Great end of work week/Friday night comfort food meal."

    JessieGentile User ID: 7041890 129688
    Reviewed Sep. 25, 2014

    "This is the best chicken potpie, my kids would never eat potpie , now they ask for it."

    momof2boyz2 User ID: 7974140 55497
    Reviewed Sep. 6, 2014

    "This was great! Actually made it twice in one week. First time I only made 1/2 the recipe because it is only me and my younger son. It was gone by the next morning. Today I made the full recipe, I am working all weekend and wanted something here for him easy to heat up. The ONLY variations I made were using 1 tsp of pepper instead of 3/4 and fresh thyme instead of dried. Try it!"

    AliciaG97 User ID: 7919779 72289
    Reviewed Aug. 5, 2014

    "I absolutely loved this! i made it for my family and although it took a while, it was worth it! I used a rotisserie chicken from Albertsons and just used the chicken breasts. Instead of canned or fresh chicken stock i used chicken Bouillon. I also used a bottom and top biscuit crust . (Biscuit Crust Recipe: To keep the crust from getting soggy i baked the bottom crust for about 15 minutes before adding the filling. It only needed to bake for 30-35 minutes."

    [email protected] User ID: 77962 90058
    Reviewed Jul. 28, 2014

    "My boys loved this. I omitted the milk in the filling because there seemed to be plenty of liquid already."

    Florida.nana User ID: 7886878 55479
    Reviewed Jul. 12, 2014

    "Every one enjoyed. Found recipe very easy. Also liked they told you wine to serve."

    vewebber58 User ID: 998755 60162
    Reviewed Jun. 20, 2014 Edited Jun. 21, 2014

    "Good chicken pie!! I wasn't sure I had frozen peas and didn't want to dig through the deep freeze to see if I could find any, so I substituted frozen chopped broccoli so there would be some green in it. I was going to make my own pie crust, but decided not to bother because I had some biscuit mix, so I mixed some up and dropped biscuits over the top of the casserole. I cut down on the thyme, added maybe an eight of a teaspoon since I don't like things too heavily seasoned. Also, I halved everything as I just wanted one pie. Delish!! Will make again, and next time will probably make a pie crust from scratch when I'm not as rushed for time. Another thing....I don't think it needs a bottom crust, just one over the top."

    Christa78 User ID: 7552398 72288
    Reviewed May. 5, 2014

    "You will never make another chicken pot pie after making this one! It is well worth the effort! If using frozen pie shells (like the tenderflake), I find I can get three pies out of this recipe! I also add chopped parsnips with the carrots and then cut down on the frozen veggies. The richness of the sauce is just incredible! Even my one year old eats an entire piece!!"

    dancemom1 User ID: 1505336 136418
    Reviewed May. 2, 2014

    "This was wonderful...perfect combination of ingredients and very flavorful. It does take a while to put together, but a lot can be done ahead, e.g. cook and freeze individual bags of chicken to have on hand. To save time, I just bought packaged veggies (2) and added the chicken and potato. My husband loved it!"

    TRGriggs User ID: 7776855 98437
    Reviewed Apr. 24, 2014


    TRGriggs User ID: 7776855 132168
    Reviewed Apr. 24, 2014

    "I know this may seem crazy to ask, but when it says poor the potatoe mixture in, is it talking about the water you cook the potatoes in??"

    margomichel User ID: 2433504 72247
    Reviewed Apr. 20, 2014 Edited Oct. 13, 2015

    "This was delicious, and I turned it vegan. Substituted soy milk and soy butter, faux chicken strips, but essentially the same. I did put a little more pepper and salt in to counteract the sweetness of the soy milk. In any case, it was a huge hit b"

    pschube User ID: 2658481 72244
    Reviewed Mar. 25, 2014

    "Fantastic! My whole family loved the flavor. Definitely a keeper."

    mycute3 User ID: 7645625 49650
    Reviewed Jan. 31, 2014

    "This recipe was perfection! My husband could not say enough good things about it! He said "Now this is what a chicken pot pie should taste like!" I followed the recipe exactly. I did use Yukon Gold potatoes instead of a regular baking potato. At first, I thought I would cut the recipe in half as I didn't think I needed two pies worth, but I am so glad I went ahead and made both. The chopping is a bit time consuming, so I am glad that now I will get two meals out of this one night of work. I put the other pie in the freezer for the future and cannot wait to have it for a simple meal a few weeks from now. Loved this!"

    [email protected] User ID: 7498360 49180
    Reviewed Jan. 25, 2014

    "My husband told me this recipe was a keeper and i can't take the leftovers to work. I am really glad I picked this recipe to try. We loved it!!!"

    Sunloving721 User ID: 7097746 49586
    Reviewed Jan. 17, 2014

    "Really filling. I added some dill and parsley flakes for some more flavor. And I added some poultry seasoning to the broth for a little chicken flavor boost. Baked pie came out wonderful. Second pie into the freezer. Hope to enjoy that next month!"

    kvanderj User ID: 3679120 90056
    Reviewed Jan. 15, 2014

    "This was delicious and satisfying! I used my own crust recipie so I could make one large pie instead of two. Total hit and my family loved it! Great comfort food!"

    Shelly413 User ID: 1547813 65501
    Reviewed Jan. 5, 2014

    "fantastic! So good, don't get to freeze the second pie."

    Sophie43 User ID: 7578531 132166
    Reviewed Jan. 2, 2014

    "Made it for dinner tonight, delicious! My family loved."

    ElishaBig User ID: 6251881 72068
    Reviewed Dec. 30, 2013

    "This was super good and easy - this was the first recipe I've used to make a chicken pot pie and it's a keeper. However, the second time I made this, I used only one crust and made more of the broth/gravy mixture - I froze this one to cook later. I followed the how to cook the frozen pie instructions but my pie was still cold after it should've been ready - it took an additional 45 minutes and I increased the oven temperature. It was still tasty - just disappointed it took a long time too cook through."

    chica4christ00 User ID: 3221277 89582
    Reviewed Dec. 20, 2013

    "This was pretty good! My 1st attempt at making a chicken pot pie and it turned out. It was very easy to make too, so that was nice. I will make a few changes next time and see how it goes. I'll probably do less Thyme and will try homemade crust but all in all...very good recipe. Will be making again!"

    thecampinglady User ID: 5290902 65500
    Reviewed Dec. 20, 2013

    "This is still a 5 star. Having it for Christmas dinner this year per family request."

    wasoongu User ID: 1077273 90054
    Reviewed Dec. 11, 2013

    "This is the pot pie recipe I always use because it is so rich and satisfying. I use half the butter and flour, and add a few more herbs and some white pepper. I love that the recipe makes two pies! I make one for us, and one to bless another family."

    redneckma User ID: 7525480 136370
    Reviewed Dec. 7, 2013

    "I've made this three times now and my family still raves about how much they love it!! Full of flavor, drives me crazy waiting for it bake! I highly recommend this recipe! The leftovers reheat just as tasty!!! Wonderful cold weather comfort food!"

    lisadesista User ID: 396736 59894
    Reviewed Dec. 2, 2013

    "This was delicious! Everyone had seconds. The only downside was my largest frying pan, which is quite large, was not big enough. I would suggest using a Dutch oven instead."

    Mstif74 User ID: 7506680 136368
    Reviewed Nov. 26, 2013

    "This was a great dish! I didn't have any milk so I used cream of chicken instead. It made the filling very think but it tasted fantastic."

    CWBEAR60 User ID: 6848681 59893
    Reviewed Nov. 24, 2013

    "Love this recipe. Get so many compliments when i make it."

    2princesses2luv User ID: 4369472 136332
    Reviewed Nov. 10, 2013

    "This was so good! I wasn't sure how the leftovers would be, but they were just as good as the first day it was cooked."

    mombom User ID: 3131641 98307
    Reviewed Nov. 9, 2013

    "This was a huge hit with my family (even my husband who has never been a fan of chicken potpie)! It took some time to prep, but it was well worth the effort. I love freezer cooking so having a pie for the freezer was a definite plus! I used deep dish pie crusts and this made 2 very full pies. Delicious!"

    mombom User ID: 3131641 128723
    Reviewed Nov. 9, 2013

    "This was a huge hit with my family (even my husband who has never been a fan of chicken potpie)! It took some time to prep, but it was well worth the effort. I love freezer cooking so having a pie for the freezer was a definite plus! I used deep dish pie crusts and this made 2 very full pies. Delicious!"

    2princesses2luv User ID: 4369472 59892
    Reviewed Oct. 30, 2013

    "This was so good & easy to make! I only used 1 pie crust per pie & left out the thyme. It's nice to know I have one pie in my freezer for a busy night."

    whats2eat User ID: 5526168 72067
    Reviewed Oct. 29, 2013 Edited Jan. 13, 2014

    "My family did not care for it the first time I made it because of the thyme, one whole pie went to waste Made it again without the thyme, loved it, no leftovers this time. Loved the ease of the refrigerated pie crust."

    ReneeMurby User ID: 7119369 141736
    Reviewed Oct. 18, 2013

    "Very tasty and filling. Great way to use up leftover chicken. I used evaporated skim milk for the milk which gave it an extra creamy taste without adding any more fat and I used fresh thyme and a heavy sprinkle of poultry seasoning. I made four deep dish individual pies and I could only eat half of one."

    pinkgramma User ID: 7404908 129685
    Reviewed Oct. 14, 2013

    "Excellent flavor, the gravy would be good on other dishes as well. I only used a top crust."

    MurphyNJ User ID: 7103738 132163
    Reviewed Sep. 5, 2013

    "I followed the amounts given and could have made 3 pies! Next time, I will not add the potatoes - just a personal flavor choice. And I suggest allowing the filling to cool before adding the top crust. Looking forward to trying this with other poultry and veggie combos."

    diligentfrog User ID: 569604 55476
    Reviewed Sep. 1, 2013

    "We had this for dinner tonight. We loved it. I added fresh garlic with the onion. Next time, I plan on adding chopped celery. Delicious."

    truffles6 User ID: 1605921 90053
    Reviewed Aug. 26, 2013

    "Great recipe but for our family I will omit the thyme next time. I did increase the broth by 1 cup to make it creamier."

    NancyMarie19 User ID: 6797945 98263
    Reviewed Aug. 22, 2013

    "This recipe is delicious!!!! My husband LOVES it and so do I! I like that it makes 2 potpies. I usually make one and freeze the other for another night!"

    hchambers User ID: 7140928 141735
    Reviewed Aug. 16, 2013

    "This is a delicious pot pie recipe, my husband absolutely adored it. I frequently halve the recipe to feed just my family but when there is a new mom or a friend under the weather this is the perfect meal to take to them and still have dinner for your family as well. You can never go wrong with classic comfort food."

    ArmedRavenous4U User ID: 7373089 65433
    Reviewed Aug. 15, 2013

    "I apologize, but the amount of thyme you called for was ridiculous. It drowned out every other flavor including the whole chicken we smoked the day before. The idea of the roux-based `gravy` was well constructed, but I used less flour than what the recipe called for, and I found the consistency a bit much. I love the idea of adding potatoes though. The lesson this girl learned today? Stay away from actual written recipes, use your gut instinct, and remember kids, your fingers do the best measuring when cheffing it up :) ONELOVE"

    Dbyarbro User ID: 7368789 132161
    Reviewed Aug. 12, 2013

    "Super easy and made it Sunday for the week. Added a bit of garlic power to the mix and baled the chicken in packets with olive oil, salt and pepper along with a bit of chopped garlic...yum! Loving it now!"

    jneer1704 User ID: 4353020 59891
    Reviewed Jul. 5, 2013

    "This recipe is AMAZING. My family can't eat any other pie after making this. I can typically get three pies out of this recipe, but only because we like a little less filling. This is by far my most requested recipe!!"

    Birdbrain777 User ID: 1278276 90048
    Reviewed Apr. 10, 2013

    "This was so yummy!! I actually made it in to mini pot pies using a muffin tin. They were perfect size for my kids, who really liked it. I just halved the recipe and used a 4 inch round cutter for the bottom and a 3 inch round for the top and cut it out of the store-bought pie crust. I also brushed the tops with an egg wash."

    mrichards1993 User ID: 5891468 129684
    Reviewed Apr. 2, 2013

    "Awesome recipe! We just modified it to make a turkey pot pie and it was by far the best pot pie I have ever had in my life. We will definitely be making this again!"

    mrichards1993 User ID: 5891468 132160
    Reviewed Apr. 2, 2013

    "Awesome recipe! We just modified it to make a turkey pot pie and it was by far the best pot pie I have ever had in my life. We will definitely be making this again!"

    lberry222 User ID: 4948624 128567
    Reviewed Mar. 25, 2013

    "Phenomenal! Halved the ingredients to make one deep pie as well. I didn't use as much flour either because I noticed the filling to be too thick so I used extra broth to compensate. This was delicious:)"

    kelso129 User ID: 7195249 89581
    Reviewed Mar. 24, 2013

    "This was great! The first pie was wonderful, and we had the other one last night.... cooked that one for an hour at 425 with no temp change and it came out fine!"

    mac425 User ID: 6993485 132159
    Reviewed Mar. 15, 2013

    "Best chicken Pot pie!! Very creamy and hearty. Recipe was easy to follow. Freezes very well!! Have made with chicken and also with leftover turkey from Thanksgiving. Will make this again and again!!"

    Jaimedel User ID: 7148180 205698
    Reviewed Feb. 23, 2013

    "Also, I added a bit extra pepper and salt while mixing before putting everything in the pies. It was to dull down the overpowering thyme, which did help prior to baking. It was strong after, obviously."

    Jaimedel User ID: 7148180 56247
    Reviewed Feb. 23, 2013

    "This was great, except I felt it called for a bit too much thyme so I will make it with less next time. But otherwise it was delicious."

    Karen4180 User ID: 7108865 72066
    Reviewed Jan. 27, 2013

    "I have been making this recipe for years. Definitely one of my favorites. Love having one in the freezer for later."

    tiffany_7282 User ID: 1932038 131998
    Reviewed Jan. 20, 2013

    "This was my first time making a homemade pot pie. It turned out great! I halved the recipe and made one deep dish pie and had no leftover filling. The only change I will make is to use a little bit more chicken broth for the gravy, mine ended up just a little too thick (even before the boiling/thickening stage)."

    heishman01 User ID: 5338223 136331
    Reviewed Jan. 9, 2013

    "First time I ever made a chicken Potpie. It was excellent. My husband and kids enjoyed it and want me to make it all the time. Thank you for sharing."

    Luv2eatnTN User ID: 7007423 90046
    Reviewed Jan. 7, 2013

    "I made this on 1-3-13 and it was delicious. I cut the recipe in half and only made one pie, as I was unsure if it would turn out & it tasted great!"

    rachel21doll User ID: 6497793 72017
    Reviewed Dec. 7, 2012

    "This turned out so good! I did a few things different though...I used 3/4 cup flour, and I bought a premade rotisserie chicken from the store and used that. Also, instead of using a crust, I baked it for 45 minutes then top it with unrolled cresent rolls and baked until the cresent rolls were golden. Mmmm so good! Will def make again"

    peacharmadillo User ID: 3329993 205697
    Reviewed Nov. 30, 2012

    "We also had enough filling for a third pie. We found that the crust browned before the bottom crust was done cooking, but we rather enjoyed the creaminess it added. If we make it again we would likely cut the thyme in half and add a second seasoning. It was just a lot of the same flavor."

    bdoll01 User ID: 6575406 59890
    Reviewed Nov. 3, 2012

    "This was so good. I can't wait to make the second one thats in the freezer. I would put less thyme in it, if any. But I will be making this again."

    administrator User ID: 1996148 49584
    Reviewed Oct. 26, 2012

    "This was one of the best chicken pot pie recipes I've ever used! My daughter loves pot pies, and this one had a real chicken broth gravy and was seasoned just right and really brought the flavors out of the chicken and the vegetables. I will definitely make this again. Plus, it was nice to have an extra to freeze for a future dinner!"

    Cpugs User ID: 6935626 65428
    Reviewed Oct. 24, 2012

    "I cut up the chicken in cubes and sauteed it in some olive oil and sprinkled a little Adobo on it. Once I added the broth to the recipe I also added about a teaspoon full of chicken base to the sauce (Better Than Bouillon). Also I did have to add a little bit extra broth to help thin the filling out a little bit. My family and friends loved this!!!"

    jess.p User ID: 6894305 59889
    Reviewed Oct. 19, 2012

    "This was crazy easy to make!! I found though that it filled THREE regular pie shells. Probably two deep dish ones. Reheats beautifully and the seasoning is perfect!!"

    parksville User ID: 1598935 205696
    Reviewed Oct. 14, 2012

    "Really, really good. Used 1/2 cup ea of butter & flour as recommended. Did not have frozen corn so substituted sauted mushrooms & celery and did not use a bottom crust. Poured a portion of it (kept remainder for another day) into an 8-1/2 x 9 dish, covered w/ one rolled out sheet of puff pastry, sprinkled w/ minced fresh parsley & paprika, baked @ 375 for 70 min. 6 servings - our guests went back for seconds! Great w/ double cheese bread & spinach salad. A keeper!"

    lbraden User ID: 3391766 49565
    Reviewed Sep. 26, 2012

    "Absolutely the best chicken pot pie ever. I make this often and use whatever veggies I have on hand and it always turns out great. I use store bought crusts to speed the process and usually only make one pie and use the extra filling as either gravy on top of the pie or on biscuits or toast later. Excellent recipe!"

    recipegirl25 User ID: 5555405 90044
    Reviewed Sep. 25, 2012

    "MMMM.. best chicken potpie! Gravy is delicious. Great for company!!"

    Kimberly Hines User ID: 1929928 131997
    Reviewed Sep. 19, 2012

    "Yup. That was the best darn chicken pie I've ever eaten. And one to share - even better!"

    Kimberly Hines User ID: 1929928 59888
    Reviewed Sep. 19, 2012

    "Yup. That was the best darn chicken pie I've ever eaten. And one to share - even better!"

    Kimberly Hines User ID: 1929928 55475
    Reviewed Sep. 19, 2012

    "Yup. That was the best darn chicken pie I've ever eaten. And one to share - even better!"

    Kimberly Hines User ID: 1929928 98205
    Reviewed Sep. 19, 2012

    "Yup. That was the best darn chicken pie I've ever eaten. And one to share - even better!"

    Sue Zappa User ID: 1094741 131994
    Reviewed Sep. 17, 2012

    "This has been a family favorite since I first made it when I received this issue of quick Cooking. We have 6 children, so both pies would go in a single meal when all the kids were home! Now I can usually freeze one for later--unless some of my sons find out I'm making this & decide to come home for supper that night! I substitute 2 cups of frozen corn for the peas as my husband hates most vegetables. I've also made it with only the potatoes & onions. And, I use 1 tsp. of poultry seasoning instead of thyme because I don't like the flavor of thyme. My youngest daughter made it on her own for her 13th birthday because I only had the use of one arm at that time--I talked her through it & she was very proud of the compliments she received!"

    JennyMelynntoh User ID: 5058508 128566
    Reviewed Sep. 5, 2012

    "Seriously, only use half the butter it calls for (1/2 cup instead of 1 cup) it is still plenty rich and creamy. It was great."

    Myra Fain User ID: 6806301 128562
    Reviewed Aug. 8, 2012

    "Very tasty! My friends loved it!"

    snowmoss User ID: 3204059 49179
    Reviewed Jul. 31, 2012

    "This is the BEST! I did cut back the butter by 1/2 a stick. I usually double this and make two 9 x 13 pans using homemade pie crust. I also just use frozen carrots and skip the potatoes due to a family allergy, but it does speed the process up a little bit :)"

    stainter User ID: 3269860 49032
    Reviewed Jul. 22, 2012

    "This recipe should have WAY more ratings! A little time consuming to make but SO worth it! The frozen pie turns out great as well!"

    LabMom3 User ID: 6522719 56246
    Reviewed Apr. 23, 2012

    "The Best chicken Potpie Ever!! The first time we prepared this it was great. The second time and after we knew what we were was the best!! Thank you so much for sharing this recipe!!"

    maryagross User ID: 4762660 59887
    Reviewed Mar. 6, 2012

    "A real crowd pleaser. This is the best chicken pot pie recipe. I add extra peas because the everyone likes them."

    slhendri User ID: 584212 56245
    Reviewed Mar. 5, 2012

    "It was great! Turned out to be a little more work than I thought, but was well worth it!"

    LabMom3 User ID: 6522719 205695
    Reviewed Feb. 21, 2012

    "My husband and I made this receipt this past weekend. chicken Potpie is one of my favorite comfort foods and this recipe is the best I've ever had. Will definitely be adding it to my recipe box. Thanks for sharing this recipe!!"

    dkhoch User ID: 3241082 128560
    Reviewed Jan. 2, 2012

    "This is really yummy comfort food. I've made it twice now & my 4 kids love it. I usually make my own pie crust but I used the store bought to save time and couldn't believe how good this was (and easy)."

    ekatiakarpova User ID: 6312133 71998
    Reviewed Dec. 27, 2011

    "I have done it and I am not so happy, it has called a lot of butter and flour so it has strong flour taste and very rich."

    amypee User ID: 6378581 55474
    Reviewed Dec. 1, 2011

    "I made this for the first time at the weekend, and It really exceeded my expectations. I was amazed at how easy and ridiculously tasty this was. I made my own pastry from scratch and can't wait to make this again!!! Thanks for sharing!"

    bdfloyd User ID: 4644505 59886
    Reviewed Nov. 18, 2011

    "This is the best pot pie. Ever. I plan on using leftover turkey in it after Thanksgiving."

    amdmamaof4 User ID: 748090 49028
    Reviewed Nov. 16, 2011

    "So delicious! My family loves this and it's so easy to make."

    Fkysar User ID: 6197099 128559
    Reviewed Nov. 14, 2011

    "Very easy to make and it is super delicious! My whole family enjoys it and I enjoy them eating vegetables without arguing."

    srosenberry User ID: 6293263 98203
    Reviewed Oct. 22, 2011

    "I poached the chicken in broth & water with lots of poultry seasoning. I also added 1 tsp. of thyme, poultry seasoning & salt to the mix. It was absolutely fabulous!"

    tweety66 User ID: 1027368 89550
    Reviewed Oct. 12, 2011

    "a very yummy comfort food"

    PauletteInhofe User ID: 6260887 55473
    Reviewed Oct. 7, 2011

    "I made this pie for my family and they loved it. I froze the other half and then made it for a work potluck and everyone wanted the recipe. I did change it a bit, instead of peas I put in frozen broccolli and made it with a homemade crust instead of store bought. Absoultely a keeper recipe."

    Black Lady User ID: 3107669 49025
    Reviewed Sep. 22, 2011

    "This is very good. I plan to make it again for our Church potluck. Thank you Karen Johnson."

    Ashaline User ID: 1186991 55471
    Reviewed Apr. 21, 2011

    "I make this potpie all of the time. It is our favorite meal. It is DELICIOUS! I make it for people who are ill or have had a baby and it's perfect because there is one for them and one for my family. Every single time I make it I get a request for the recipe. I saute the chicken in good spices and chop for the best flavor."

    mayodanhornets User ID: 223149 65419
    Reviewed Feb. 13, 2011

    "This potpie would have been delicious but I thought it had way too much thyme. I will try again with only a smidgeon of thyme."

    MacFam User ID: 5747305 141734
    Reviewed Feb. 4, 2011

    "My family loved this recipe. I think my 17 yr old had 4 helpings, and my husband, who usually doesn't like this, had 2 helpings. I will definitely make it again."

    LauriePar User ID: 4460220 205694
    Reviewed Jan. 26, 2011

    "I needed to add more broth and I made my own crust and the chicken pot pie was a big hit with my husband. We both loved it!"

    skipperstrucking User ID: 4577232 49024
    Reviewed Jan. 6, 2011

    "Great tasting and easy to make. I only wanted to make 1 pie, so I halfed the recipe and it worked out great."

    wasoongu User ID: 1077273 49022
    Reviewed Nov. 29, 2010 Edited Dec. 11, 2013

    "I tested several pot pie recipes before settling on "the best" for my recipe box --- and here it is! It's my go-to recipe for taking to new moms or shut-ins, because the double recipe allows me to make dinner for my family and theirs."

    apatino User ID: 3898083 205693
    Reviewed Nov. 4, 2010

    "This is the best potpie recipe. I share this one alot."

    phillykm User ID: 1094309 89548
    Reviewed Oct. 25, 2010

    "When I want to make chicken Pot pie, this is the recipe I turn to. I have thought about reducing the butter a touch to cut down on the fat-that's why I gave it 4 stars instead of 5-it seems like a bit too much butter in the filling."

    ajkan User ID: 5338812 131991
    Reviewed Oct. 11, 2010

    "Doubled the recipe and got 5 pies out of it!! Cooking for a very large harvest crew and it was a hit! They all loved it. To save time I used canned chicken. Great recipe! Love that it makes lots. I will use this recipe long after harvest. Its great to have extra in the freezer for those days when you dont feel like cooking!!"

    Lori42 User ID: 1403693 141733
    Reviewed Oct. 10, 2010

    "I'm rating this as a 5 even though I haven't tasted it yet. Right before summer I made one of these..put in all in a very deep dish pie shell, but it got hot and my husband didn't want me to heat up the house, so I gave it to my son and dtr in law and told them to bake it. They told me it was the best pot pie they had ever had and it was gone within 24 hrs. It's just the two of them!!! Gonna make one for me and hubby this week and freeze the other one as recommended."

    thecampinglady User ID: 5290902 71996
    Reviewed Sep. 2, 2010

    "Made this last night. My family told me this one is a keeper. I bought 2 9 inch deep dish pie crust and I had enough filling to make 3 pot pies and gave one to my neighbor. I will definitely make this one again!"

    wasoongu User ID: 1077273 98202
    Reviewed May. 2, 2010 Edited Dec. 11, 2013

    "I tested other potpie recipes, trying to find the perfect one.... this is by far the best, and the one that made it's way into my permanent recipe collection. This is one of my favorite dishes to take to new moms or shut-ins, because it's a double recipe -- one for my family, and one for theirs. It's delicious!"

    Meesh233 User ID: 272245 89545
    Reviewed Apr. 26, 2010

    "Forgot to add that I used only 1/2 cup of butter (by accident) and it turned out just as good."

    Meesh233 User ID: 272245 98201
    Reviewed Apr. 26, 2010

    "I absolutely love this recipe and so does my husband. I double the amount of Thyme and black pepper. If I'm short on time I will use 2 15 oz cans of mixed veggies in place of the potatoes, carrots, corn and peas. I also like to use fat free half-and-half if I have it on hand."

    [email protected] User ID: 1605959 98116
    Reviewed Feb. 26, 2010

    "My husband and son both loved it! I used a Pillsbury crust and a left-over store bought bbq chicken. My husband grew up on homemade potpies and his Mom is the best pastry maker I know, so I was ready for an "It's okay" but got a "Wow, this is really good. One of the best I've ever had". He even went as far to say that he was a little hesitant when I said that I was making a chicken potpie (don't know where that came from as I'm a good cook!) Another plus is that it made two good sized pies."

    ladi_dy User ID: 733605 131990
    Reviewed Feb. 1, 2010

    "I adapted the recipe and skipped the potatoes and carrots. I in turn used 4 cups of frozen mixed vegetables to make this truly a quick fix. My family loves it so much, that the 2nd pie doesn't make it to the freezer any more!!"

    bjscheuter User ID: 486684 136330
    Reviewed Dec. 6, 2009

    "This is a wonderful pot pie. My husband and son loved it; there was none left from the one pie."

    Dougetta User ID: 399549 49563
    Reviewed Nov. 7, 2009

    "by far the best homemade potpie I have ever made. We really, really loved it!"

    rachelrager User ID: 1580612 56244
    Reviewed Jun. 26, 2009

    "I love this recipe and use it frequently!"

    Shelise User ID: 1338241 136327
    Reviewed Apr. 17, 2009

    "This is the best recipe! My freezer cooking group uses this every time we get together. We have also adapted it to using beef stew meat. To make things really easy we buy deep dish pie crusts and top with Pillsbury refrigerated rolled pie crusts. Packed into a 1 gallon freezer bag and labeled with instructions, they are so nice for giving to families in need as well as my own home!"

    Minnesota Mama User ID: 3454601 49019
    Reviewed Jan. 9, 2009

    "This turned out GREAT! I used less expensive ground beef instead of the more expensive chicken. I also made my own pie crust with my favorite recipe. The frozen pie tasted like it had never been frozen. I don't need to look for another pot pie recipe! THIS IS IT!"

    sambugjoebear User ID: 617764 49547
    Reviewed Nov. 20, 2008

    "This is my favorite potpie recipe. It's great to make when I need some homemade comfort food."

    Loading Image