Recipe here: Stephanie Jaworski of demonstrates how to make a Chicken Pot Pie. A nice thick layer of buttery crisp pastry covering a rich and creamy filling full of bite sized pieces of roasted chicken and sautéed vegetables. That is my idea of the perfect Chicken Pot Pie.

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The author Elizabeth

Blogger, Runner, Electro Producer, Man of Winter, Syndicate Aggregator. Never swallow watermelon seeds, they grow inside you.


  1. I got an Instant Pot electric pressure cooker, so now I can make whole chickens myself instead of buying rotisserie chicken. Some have been too salty for me.

    I also pressure cooked potatoes and a bunch of carrots, so I could use them for this recipe and another. I did the saute in my 12" Lodge cast iron skillet, and instead of making smaller pot pies, I used all the dough to make the crust for the 12" skillet. So the crust went on top of the same skillet I cooked all the veggies and got the gravy nice and thick in. I also added cheese for the last 10 minutes so it wouldn't burn.

    It takes about 10 minutes longer to cook in the larger skillet. The crust is definitely my favorite part, and next time I want to try doubling the dough to make a bottom crust. Cast iron is exceptional for savory pies, I think. The buttery flavor of this crust was perfect. This was the first time I've ever made a chicken pot pie but it definitely will not be the last time. It was so delicious and it has been cold here for several days so this meal warmed me from the inside. It's great that I don't have to adjust the recipe for guests since there was ample dough.

    Dessert is Stephanie's cocoa brownies with homemade peppermint ice cream.

  2. Al your recipes are soo good, love your videos, And the most adorable dog , he's soooo cute , love it , thanks for your recipes

  3. Hi Stephanie , I love your recipes. The pot pie came off great. I do have a question though .When I made the pizza dough it came out well and I used a stand mixer. It rose well also. But when I tried to stretch it. And make a circle it would not. I just could not even roll,it to the size I want. Then there were holes in the middle. What went wrong ?

  4. Thanks it turned out really great. I added two cloves of minced garlic to the veggies and crushed red chilies

  5. you are the best person who does baking and cooking. I love how you explain the measurements. as I only work in grams and not gram. thank you soooooooooooooooooooooooo much

  6. Thank you for being so real. Your pies look delicious! I like to roll out a round piece of crust on the very bottom of the pie also. Yum, yum.


  8. Tarragon with chicken is like adding sugar to red sauce…it brings out the real flavors, takes away the acidic bite, makes the mouth feel a bit smoother I think

  9. Totally agree with your philosophy of salt. It just pops the flavor. I cannot tell you how GOOD this dish looks. On the menu for next week! I love using store bought rotisserie chicken! I use it to make my homemade chicken salad 😉

  10. Can you line the dish with pastry then put filling in and then cover with more pastry? Would I need to cook pastry in dish first?

  11. I LOVE all your recipes! I've been a cooking show adict since like 13 and always interested in learning better ways to make good food. You never overcomplicate your dishes and you always give measurements in grams and cups. I love love love it. Every single recipe you post is awesome! You're my go-to lady:)

  12. Going to make these tomorrow-thanks for using the thyme and tarragon-that was what I was going to do instead of just poultry seasoning. I think those two herbs with the vegetables and the onions will produce an excellent gravy for the chicken. As always good vid with helpful ideas

  13. Dear god finally a video that shows me how to make the puff pastry from scratch! Love it! You're like an aunt that i love hanging out with all day just cooking lol

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