Chicken Pot Pie


Chicken pot pie is a food that I have only ever had as a frozen food.  I always liked them as a kid, but it has been a long time since I have had one.  Now that we’re well into the comfort food months I thought it sounded like a perfect thing to try at home.  I knew they would be good, but oh.my.gosh.  I thought this dinner was pretty unbelievable.  The filling is fantastic – creamy and thick without being too heavy, and full of lots of chicken and yummy veggies.  I think what really blew me away was the crust on top.  It was perfectly golden and flaky, and taken together all these elements combined to create a truly wonderful meal.

I like that this version uses individual serving dishes rather than making one giant pie as some recipes do.  It certainly makes for easier portioning and better presentation.  As you might imagine, these do take some time to prepare but I think they are completely worth the effort.  The use of a store-bought rotisserie chicken helps to cut down prep time significantly, so you can focus on cooking the filling and making the crust.  The recipe does make a lot of food (6-8 pies, depending on the size of dishes you use) and though you may be tempted to cut down the quantity as I was, I suggest you go ahead and make the full recipe anyway.  After all, if you are going to take the time to make these, you might as well get the most of your efforts.  The finished pies can be frozen after baking, and taste just as good as fresh.  Simply thaw in the refrigerator during the day and then reheat in the the oven at 350° F for 30-40 minutes.  If baking straight from the freezer, bake at 400˚ F for 45-60 minutes.

Chicken Pot Pies
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Ingredients:
For the filling:
3 tbsp. unsalted butter
1 medium yellow onion, chopped
1 large russett potato, peeled and diced
3 cloves garlic, minced
1 red bell pepper, diced
8 oz. button mushrooms, sliced
½ tsp. crushed red pepper flakes
Salt and freshly ground pepper
1 purchased rotisserie chicken
1-2 cups frozen peas and carrots

For the sauce:
8 tbsp. unsalted butter
1 cup all-purpose flour
2½ cups chicken broth
½ cup heavy cream (optional)
Dash of hot sauce
Salt and freshly ground pepper

For the crust:
16 tbsp. cold unsalted butter
3 cups all-purpose flour
10 oz. cream cheese, chilled
1 tsp. salt
¼ tsp. pepper
1 large egg

Directions:
To make the filling, melt the butter in a large skillet over medium heat.  Add the onion and potato to the pan, and sauté for about 5 minutes.  Mix in the garlic, bell pepper and mushrooms, and cook for about 15 minutes more, until the potatoes are tender.  While the vegetables are cooking, remove the skin from the chicken, pull the meat off the bones and shred or chop the chicken into bite-sized pieces.  Once the vegetables are finished cooking, turn off the heat and mix in the chicken and the frozen peas and carrots.  Stir in the red pepper flakes, and season with salt and pepper to taste.

To make the sauce, melt the butter over medium heat in a large saucepan.  Add the flour and whisk until smooth.  Whisk in the chicken broth and cook over medium heat until it thickens to the consistency of a cream soup.  Mix in the cream (if using), the hot sauce and season with salt and pepper to taste.  Pour the cream sauce over the chicken and veggie mixture and stir to combine well.  Spoon the mixture into 6-8 individual oven-safe dishes (such as ramekins).

Preheat the oven to 375° F.  To make the crust, cut the butter into 16 pieces.  In the bowl of a food processor fitted with the metal blade, pulse the butter and flour until crumbly.  Add the cream cheese, salt and pepper.  Continue pulsing just until the dough forms a ball.  Transfer the dough to a lightly floured work surface.  Use a floured rolling pin to roll the dough out to about ¼-inch thickness.  Cut out dough rounds to be about 1½ inches larger than the diameter of your pot pie dishes.  Lay the dough rounds on top of the individual dishes.  Beat the egg with a whisk, and brush the tops of the dough rounds lightly with the beaten egg.

Place the pot pie dishes on a baking sheet for easy transfer in and out of the oven.  Place in the preheated oven and bake for 20-25 minutes, or until golden brown.  Serve immediately.

Source: adapted from Ezra Pound Cake, originally from The Pastry Queen by Rebecca Rather

47 Responses

  1. These pot pies look absolutely lovely!! and yummy!! gloria

  2. Simply beautiful and so right at this time of the year.

  3. Annie! You’ve done it again my dear! I have made these before, but your crust looks far more delectable! This would be perfect with some left over turkey I am sure to have in the next few weeks. Thanks for the ideas! I love your blog, I have to read it every day.

  4. Hands-down, this recipe is the very best CPP recipe I’ve ever made. The crust is absolute perfection 🙂

  5. FINALLY!!!!!!!!!!! i’ve been searching all over for a good chicken pot pie recipe!
    I tried making it a few weeks ago and i ruined it, absolutely ruined it!!! but my boyfriend at the time thought it was sweet bc that is his favorite and then he ended up proposing to me later in the week.
    thank you thank you thank you annie!

  6. I love love love chicken pot pie, and it’s the perfect time of year for it! I totally cheat compared to yours as I buy pre-made crust and a few different canned veggies, but I could eat it everyday. When I’m up to working on my crust-making, this will be one of the first I try, as I can see serving it in cute little cups at a dinner. Thanks for the recipe!

  7. Seriously! Those look amazing! I love chicken pot pie even though I have never made one. I will have to try this one!!!

  8. I absolutely love your blog! Every recipe I’ve tried has been fantastic.As a physician who had kids during residency, I have no idea how you do that and all this amazing cooking/blogging too, but please keep it up!

  9. Mmmmm homemade chicken pot pie…delicious! Much better than the Banquet pot pies I grew up on 🙂 I love how thick and rich the inside looks. Yum!

  10. This is my go-to version of chicken pot pie as well! I posted it on my blog about a year ago 🙂 I like the individual serving dishes!

  11. Annie, would you freeze leftover pies right in their serving dishes? Or use something disposable instead?

    They look very tasty!

    • Hi Hannah,
      I froze mine in the actual (non-disposable) serving dishes, but you could use disposable. I think either is fine, just depending on if you will need your other dishes again before you eat the frozen pot pies!
      🙂 Annie

  12. How perfect – I was just looking for a tried and true chicken pot pie recipe. This is my first time to your blog, and I already found a recipe I can’t wait to try! It may be a few weeks before I get a chance to make it, but I’ll be sure to stop back and let you know how it turns out! Thanks 🙂

  13. Oh my goodness! I can’t wait to try this. Too bad dinner is already cooking.
    Thanks for sharing your wonderful recipes!

  14. I’ve always really loved chicken pot pies–I like making the Bisquick version the best, but yours looks amazing as well!

  15. Wow. I mean wow. That looks so delicious. In the past any pot pie I have ever had was also frozen, I wonder why I have never made one homemade. I am totally bookmarking this recipe.

  16. This looks delicious. I have actually never had chicken pot pie but I would definitely love to make it sometime in the near future.

  17. I feel comforted just looking at that! I love the individual portions – very cute.

  18. Annie- Absolutely Fab! I made these last night for dinner. Wonderful! THE perfect rainy, dreary day comfort food!

  19. I have made this twice now and everyone in my house loves it! Even my 16 month old! I also added shredded colby/jack to the filling and it was really yummy! This is the only chicken pot pie I will use now!

  20. Crust-wise, would this work if I made it as one big pie instead of many small ones? Lately I’ve been cooking for some friends who just moved into their own place and one big pie would definitely work better than lots of individual ones.

    • Hi Morgan,
      I suppose that would work though I think it’s really best in the individual servings. My friend actually just made these to take over to some new parents, and she did individual servings. I think those are more adaptable because then people can eat them whenever they want, don’t have a bunch of leftovers that need to be eaten quickly, etc. From the freezer they taste just as good as fresh!

  21. […] projected servings), freezes well and is awesome.  which is why we made it only three days after annie rave, rave, raved about it on her fabulous […]

  22. Really delicious! I made this into one pie instead of individual portions as my oven is very small. I had some leftover pastry though, (which I wrapped in plastic wrap, put in a Ziploc and will keep in the freezer for another use… Maybe a quiche). I found that I needed to add more stock then the 21/2 cups called for. More like 3 cups. Also the larger pie required a longer cooking time, more like 45-50 minutes. Other then these few adjustments, really perfect!!! Just wish it wasn’t so fattening! 😉

  23. I am on the search for freezer meals as we prepare for the arrival of our first child, and these look delicious! Would you freeze before baking, or bake first and then freeze? (Sorry if this is a silly question…our freezer is not very large, so this is not typical for us). =)

    • Hi Amy,
      Sorry for the delayed response. You should bake them all before freezing, and then reheat in the oven. If you bake straight from the freezer, they take about 60-90 minutes at 375˚.

  24. This made for a fantastic dinner tonight (and it will for many nights to come…)
    thanks!!

  25. Tried this recipe and it was fantastic! It freezes really well too so definitely make the full recipe. Doesn’t even compare to the standard store-bought pot pies.

  26. These look yummy! Where did you find those little bowls? or do they have a name so I can find some? thanks 🙂 Jessica

    • Jessica,
      I think they are just soup crocks that have handles (some don’t). I got them at Bed, Bath and Beyond. Hope that helps!

  27. Thanks! I’ll go look. they are cute!

  28. I made this tonight and let me just say it was the best Pot pie I have ever tasted.

  29. Hi Annie – Do you have any variations on the recipe that don’t involve the cream cheese, all of the butter, or the heavy cream? I’d love to make it, but even for one meal that is a lot (for my family). Thank you!

    • Haha, no way! This one is so fantastic I wouldn’t even consider trying another healthier version because it couldn’t compare. It’s a splurge, but worth it in my opinion.

  30. I can not wait to try these! Too bad fall weather won’t reach eastern carolina for another month or so, I’m thinking these will make a great Christmas Eve dinner for the hubs and me. Thanks for sharing!

  31. This looks so fantastically delish! Just stumbled upon your blog today and so glad I did. I am all geared up for fall cooking and now I have some wonderful comfort-food recipes to try! Any suggestions on a replacement for brushing the tops of the pies with egg? My son has a severe allergy so we are egg-free here. I usually shy away from recipes that require this step but I’m so eager to try your chicken pot pie. =)

    • Tracy,
      You definitely don’t need to shy away from these recipes. The egg wash is just for looks and everything will still be delicious without it. If you want a similar effect, you could mix a bit of melted butter with a little bit of milk and it would work too.

  32. About how big are your bowls with handles? I want to make this and just trying to gauge the size of bowls I should get and how many. Thanks! I can’t wait to try this out!

    • I’m not sure, maybe four inches round? You can use any size you like just depending on how big you want the servings. I also used ramekins.

  33. Made this last night for me and my guy and we loved it!! Soo yummy, Annie!

  34. I can’t wait to try this recipe; it looks yummy! One question, the one thing I always loved about the frozen pot pies was the crust inside the dish as well as on top. Can we do that with this recipe? Would you just double the pie crust recipe then?

    • I suppose you could, but the crust on the bottom would need to be parbaked, I think. I wouldn’t bother though, these are incredibly filling as they are and have plenty of crust on top.

  35. I just made this tonight and followed the recipe to a T. it is perfect. best chicken pot pie ive ever tasted!!!!!will deff do again. I also did it in remekens and its a great idea because you don’t have to cut into the pie itself for portions. everyone gets a remeken each. The sauce if delicious! Thanks for the recipe!

  36. This chicken pot pie recipe beats anything you can buy at the stores. The crust is amazing and it’s so filling. I make it all at once and freeze half of it in ramekins and it ends up making two full dinners. It tastes wonderful even after being frozen!

  37. Made this tonight–in two pans–and it was ever so yummy. Tweaked the recipe to accommodate all the filling I ended up making–used a whole cup of cream and an extra cup of broth, plus one of those Knorr chicken stock things in the sauce. I’ll freeze one of the pans for dinner after baby’s arrival in about a month–and I’m really looking forward to it! Thanks for a new favorite!

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