Chicken Pot Pie Recipe (2024)

This recipe is a keeper !!! To make it a bit healthier I use 1/2 stick light butter and reduce the flour to only 1/4 cup - have made several times and the consistency is perfect. Using rotisserie chicken is quite efficient and taste is still excellent. I use the 2 cups frozen baby corn blend, definitely the steamed haricots verts along with fresh parsley and fresh dill. Using pie crust only on the top allows the ingredients to stand out while reducing calories. I also use egg white vs yolk for the egg wash. I believe good ingredients and fresh herbs always result in great flavor.

Made a double recipe and used 2 rotisserie chickens. Veggie mix of broccoli, cauliflower, peas, carrots, and corn. Sauce was very good but thick and not enough of it. Will increase stock next time. Family loved it!

This was delicious and easy. I used a 12 oz. bag of frozen mixed vegetables and store bought pie crust for a weeknight meal using up leftover holiday turkey and home made turkey stock. I avoid recipes that use condensed cream soups however the stick of butter used in this recipe raised my husband's eyebrows a bit but he still ate about 2 portions!

Made two of these for my turn to cook for all my friends. They loved it and everyone who came in late refused to heat it up, insisting it was delicious. It was also really easy to make the second time around. Thanks for the recipe!

excellent- i think it's all the butter! I cut back on it a bit and it was still very rich. used fresh broccoli (blanched), fresh carrotts,frozen shelled edamame, frozen corn. could really use any veggie you have. i didn't add any of the parsley or dill- used broth that was seasoned with thyme and rosemary though. omitted the salt- definitely plenty salty with using salted butter. will make again for sure.

Loving this recipe so much. I made it at my grandma’s house. The combination of recipes goes well with each other and the taste is certainly admirable. www.gourmandia.ca and www.coffeefashion .com also have interesting recipes that you’ll surely want to try!

I made this for dinner tonight and it was so good. My family loved it and can't wait for me to make again. Thank you for a great recipe :-) Millie S.

I've tried a lot of recipes and this is the easiest and best chicken pot pie. My husband LOVES this and asks for it A LOT.

This dish is just okay. If I had ordered it at a restaurant I would have been dissapointed! The filling was not very flavorful and my husband hated the dill even though I used about 1/3 of what the recipe called for. I think I would make this again but use a cream of chicken base instead of the flour and chicken broth.

I definitely agree that you need to add a little chicken broth to the final mixture--it is a little pasty. But it is delicious. Very good recipie.

This is a HUGE hit at my house. My husband is a picky eater and devours this pot pie. I have made it about 6-7 times in the last 2 months and have used rotisserie chicken and even used the turkey leftovers from Thanksgiving. Both were delicious. On one instance I did not have fresh parsley handy and used dried from the pantry and it tasted fine, but there is a definite difference when you use fresh parsley. I think this is the real ingredient that makes the dish. I always add about 2-3 Tablespoons of extra broth and have never used dill, but instead use dried thyme. I also always have a bottom and top crust which makes the cooking time approx 45 mins. I use an egg white for the wash instead of egg yolk and use olive oil instead of butter. Delicious!!

This was ok. I added extra frozen veggies and did both onion and leeks. I added extra broth and a dash more flour. All so I could spread it in a 9x12 pyrex and use 2 pie crusts for the top. It still tasted strongly of dill. If I make it again, I will definitely add the haricot verts, some mushrooms, a garlic, more worcestershire, and a splash of white wine. Maybe some water chestnuts for texture too.

My husband and I LOVED this dish. I used pre-cooked chicken, which made it quick, but may have been the reason the mixture was a bit like paste (I added 3 TBLS water just to make it a bit more moist). I used onions sauted w/a little bit of red & orange bell peppers & zuccini; frozen petite mixed veggies with corn, peas, carrots & beans, & a top & bottom crust. Could easily be made with beef/beef broth or a vegetarian version. Out of the oven picture-perfect. Wish company had been over so I could have bragged. HIGHLY RECOMMEND THIS ONE!)

By far the BEST chicken pot pie I've ever tasted. This was my first attempt at making this dish and the recipe was very easy to make and came out delicious. I would make this again for sure. I used a small onion instead of shallots and I used frozen green beans, carrots, and peas.

My fiance LOVES this recipe, as do I. I use onion instead of leek, and always add extra Worcestershire and veggies. I haven't yet used fresh Dill, but the dried is delicious and absolutely MAKES the recipe. Don't omit! I've also made it for company -- it always gets rave reviews, especially when it's chilly outside!

I tried this recipe last night and it is a keeper! Followed the receipe exactly except I used a top AND bottom crust. As others have indicated, I also used about 1/4 to 1/2 cup more chicken broth as the filling did seem thick to me. Turned out perfectly and even the leftovers were very tasty the next day. I liked the dill but when I make this again I will see how thyme works for a slightly more traditional flavor.

Love this, love this, LOVE THIS chicken pot pie! It was fabulous. I made this for the first time for company, which I normally don't do. I usually use tried and true recipes for company, but I crossed my fingers and hoped for the best. I'm so glad I did. Everyone loved it, even the two year old! I used puff pastry instead of pie crust, and I really think that made a difference. For the vegetables, I used onions, peas, carrots, & corn. I also added more chicken broth because the mixture got so thick, and I was afraid it would turn out pasty. Otherwise, I followed the recipe exactly, and it turned out perfectly. I'm planning to make this again in the next few days!

I'm not sure if I did something wrong, but the gravy had the consistency of paste. I sauteed some diced chicken cutlets and mixed everything together with the veggies, but the sauce wasn't liquidy enough. I think 1/2 of flour was too much. The taste wasn't bad, just the consistency. I wouldn't make this again, though.

Wow!!! I am a chicken potpie fanatic and have had few that I felt were exceptional. My friend made a great one while visiting me from out of town but it was so time consuming and putsy. THIS one I made in less than 45 minutes and that was including the bake time of 35 minutes!!! I used a rotisserie chicken and frozen veggie blend of carrots, beans and corn and frozen broccoli. the broccoli was a great touch!! I forgot the peas but I didn't even notice. My whole family loved. even the picky children. The gravy was so flavorful! We had no leftovers and it was just two adults and 2 children. Definite keeper!!

Ma famille aiment cette recette! Because of this, it is a great way to get some of the younger ones to eat their veggies. Will definitely make again, since it's been a week since we had it and they are already begging for more.

I love this recipe and have made the pot pie several times. I can't always find the suggested baby corn mix, but really any mix you like works. It doesn't take too long to make and can be made ahead of time. It's just a really good tasting chicken pot pie. It must be the dill that makes it a little special.