This homemade chicken pot pie is an old-timey recipe that's comfort food at its finest. We like that it doesn't have a bottom crust. So many times, chicken pot pies end up with a soggy bottom.

I usually follow my mom's recipe since she's been making chicken pot pie for as long as I can remember, but I was curious if it really was the best or if a celebrity chef might know better.

Kids may say the darndest things, but parents tweet about them in the funniest ways. Although Twitter has rebranded to X, the ...

The secret to a perfect chicken pot pie always lies in the gravy. Regardless of the type of meat, combination of vegetables, or whether you use store-bought or homemade pie pastry, it's the ...

What's better than a homemade chicken pot pie? A frozen one that eliminates the job of prepping a creamy filling or making a crust. Having said that, some frozen pot pies with flavorless ...

Alternatively line one big pie dish with the pastry. Line with tin foil and fill with baking beans. Bake at 180oc for 12 minutes. Cool. Spoon in the chicken mixture and brush the edges with egg yolk.

Chicken pie filling can be frozen for up to three months. Add pastry to the defrosted filling and bake until the pastry is cooked through and the filling is piping hot. The secret to crisp pastry ...

Chicken pot pie and traditional Japanese curry come together ... woods were a natural autumn combination. The beauty of this recipe is that it comes together in one pot in less than an hour ...