Homemade Chicken Pot Pies

I have some rules when it comes to pot pie making.

They are as follows…

Rule No. 1: They have to be in individual portions.

Rule No. 2: No “cream of chicken soup” can be used, what-so-ever.

Rule No. 3: There has to be plenty of crust. So much crust you won’t notice that there isn’t a bottom one.

Ya dig?

To start I poach a couple chicken breasts. It’s real easy, just throw a couple chicken breasts into a glass baking dish and cover them with 3 to 4 cups of boiling water, seal with foil and bake in a 400 degree oven for 30-40 minutes. Done.

Then I just transfer them to a cutting board to cool, so I don’t burn my precious fingers. A blogger needs her fingers.

If I ever have leftover cooked potatoes I would just dice those up, skin-on and all… or if I don’t… then I poach those too. Peel, cover with water and foil and bake in a 400 degree oven until fork tender which is about 30-40 minutes depending on their size.

While the chicken and potatoes are poaching away in the oven… I get started on a little prep. I heat up 3 cups of chicken broth, bring a cup and a half of whole milk up to room temperature and dice up the veggies and cooked chicken.

Then roll out the homemade pie crust dough. I use a bowl that’s larger than the ramekins so that there’s some overlap-age. Then take a knife to trace and cut out the circle. Quickly pop the dough back into the fridge so they stay cold.

Now comes the cooking part. Melt 3 tablespoons of butter in a large Dutch oven over medium heat.

I add the carrots first {since I think they take the longest to soften up} and cook those for about 5 minutes.

Then the onion and celery join the party.

Sprinkle with a teaspoon of kosher salt…

…and a half teaspoon of fresh cracked black pepper.

Once the carrots are soft {but not too soft} I throw in the remaining 6 tablespoons of butter. Yess…. 6 tablespoons.

When the butter has melted add in the half cup of flour and stir.

Cook the flour, stirring often, for two minutes.

Then pour in the 3 cups of hot broth and the 1-1/2 cups of whole milk. Simmer until thick… about 5-8 minutes.

Then throw in a cup of frozen peas…

…The cubed chicken…

Measure and add a teaspoon of chopped fresh thyme and a tablespoon of dried parsley.

…OH! and a half cup  {or so} of frozen corn. For, you know… color.

Stir those all together and check to see if it needs more salt. I always end up adding another teaspoon of kosher salt right here.

Cube up about a cup of the cooked potatoes. I drop them into some {greased} ramekins, so that I don’t stir and lose them in the pot pie filling.

Pour the filling over the potatoes, filling the ramekins to the brim.

Ahhh yes….

It’s a good idea to let the filing cool a tad before placing the pie dough over top. If the filling is hella-hot then it will melt the dough. Not cool. Pinch the crust around the rim so it forms a seal.

With a sharp knife, make a few slits for ventilation… then pop them into a 375 degree oven for 20-25 minutes or until they are crisp and golden. I rotate my pan halfway through for even cooking. You could always mix an egg with a tablespoon of water and brush it over top before baking to make the crust glossy and gorgeous!

Viola! Your very own chicken pot pie… that you don’t have to share… that has plenty of crust.

And the center is so bubbly and hot it bursts out the top and drips down the side. That’s how you know they’re done.

Comfort food to the max.

Enjoy!

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Homemade Chicken Pot Pies

Creamy and deliciously comforting!

Yield: 6 servings

Prep Time: about 1 hour {not including making your own pie crust}

Cook Time: 25-30 minutes

Total Time: 1 hour 30 minutes {give or take}

Ingredients:

1 pound Boneless, Skinless Chicken Breasts

1 stick of Butter, divided

2 whole Carrots, peeled and diced small

2 Celery Stalks, diced small

1 cup Diced Cooked Potatoes

1 medium Yellow Onion, peeled and diced small

1 cup Frozen Peas

1/2 cup Frozen Corn

3 cups Chicken Broth, warmed

1-1/2 cups Whole Milk

1/2 cup Flour

2 teaspoons Kosher Salt, more or less to taste

1/2 teaspoons Black Pepper, more or less to taste

1 tablespoon Dried Parsley

1 teaspoon Chopped Fresh Thyme

1 recipe for Homemade Pie Crust {check my blog for the recipe!}

6 (10-ounce) Ramekins

Directions:

TO POACH THE CHICKEN: Place two to three chicken breasts in a glass baking dish. Cover the chicken with 3 to 4 cups of boiling water, seal it all in with aluminum foil and place in a 400 degree oven to cook for 25-35 minutes. Remove the chicken to a cutting board to cool. When cool enough to touch, dice it into bite-size pieces.

TO MAKE THE POT PIES: Preheat your oven to 375 degrees and grease six 10-ounce ramekins with butter or olive oil.

Roll the pie crust out and use a bowl {slightly larger than the ramekin}, trace and cut out 6 circles, using the scraps to make more if needed. Keep the dough circles in the fridge so they stay cold.

Melt 3 tablespoons of butter in a large Dutch oven.

Add in the diced carrots and cook for 5 minutes. Add in the diced onion and celery and season with a teaspoon of kosher salt and 1/2 teaspoon of black pepper. Cook until the onions are soft and translucent and the carrots are soft {but not too soft}.

Now add in the remaining 6 tablespoons of butter and let that melt. Once melted add in the half cup of flour and stir often while it cooks for 2 minutes.

Pour in the 3 cups of hot chicken broth and the 1-1/2 cups of whole milk. Let that simmer, stirring occasionally until thickened 5-8 minutes.

Next add in the frozen peas, corn, cooked chicken, dried parsley and chopped fresh thyme. Stir. Taste add season further with up to a teaspoon more of salt and a little more black pepper if desired.

Place the ramekins on a rimmed baking sheet. Evenly divide the diced cooked potatoes into each prepared ramekin.

Spoon the pot pie filling evenly over the potatoes, filling the ramekins to the brim. Let them cool down a bit before placing the pie dough over top and crimping the edges. With a sharp knife make slits for ventilation.

Slide the tray of pot pies into a preheated 375 degree oven and bake for 20-25 minutes or until the crust is golden.

Remove and let them cool for 10 minutes before serving.

Enjoy!

NOTES:

*For a glossy top crust, try beating an egg with a tablespoon of water and brush over top before baking.

*This can also be made in one 13x9 baking dish.

*Link for my homemade pie crust is above in the blog post*

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73 Responses to “Homemade Chicken Pot Pies”

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    1
    Poetesswug (Deb) — December 6, 2012 at 10:28 am

    YUM!!!…The best part is that first ‘spoon-break’ through the crust!!! ^_^

    • simplyscratch replied: — December 6th, 2012 @ 2:55 pm

      Thanks Deb! :)

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    Rachel @ Baked by Rachel — December 6, 2012 at 12:41 pm

    I love the individual portions! So much cuter than one large one.

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    Blog is the New Black — December 6, 2012 at 1:01 pm

    Looks perfect- LOVE chicken pot pie!

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    Abby S — December 6, 2012 at 2:31 pm

    Laurie!! I’ve been on a hunt for the perfect pot pie recipe. I bet this is it!! Looks so good.

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    Lauren @ Climbing Grier Mountain — December 6, 2012 at 2:38 pm

    Love me some individual chicken pot pies! These look AH-mazing.

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    Bev @ Bev Cooks — December 6, 2012 at 2:41 pm

    That’s it. I’m moving in. You won’t even notice I swear!

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    Heather (Heather's Dish) — December 6, 2012 at 3:15 pm

    I want a bed made of that crust. HOLY.

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    Elizabeth — December 6, 2012 at 4:39 pm

    You make it look so easy! I’m putting on my grocery list to make this weekend!

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    Amber {Sprinkled With Flour} — December 6, 2012 at 5:01 pm

    Yay! Someone with the same pot pie rules! :) I boycott cream of yuck soups and I’m sure these pot pies are so good without it. Definitely must try these. :)

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    vaishali — December 6, 2012 at 5:16 pm

    great recipe will try it soon! Does the baking time remain same for 13X9 in dish also?

    • simplyscratch replied: — December 6th, 2012 @ 6:49 pm

      I would think so! I always do the individual servings {I want my own crust!} but it could take just a few minutes more. :)

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    Julia — December 6, 2012 at 5:23 pm

    What a great recipe! It looks so comforting and tasty! Your pictures are great by the way!

    • simplyscratch replied: — December 6th, 2012 @ 6:49 pm

      Thanks Julia!

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    Amber K — December 6, 2012 at 6:04 pm

    AWESOME!! I was planning on making chicken pot pies this weekend for my family. Your recipe came at the perfect time!! I can’t wait to try this.

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    Ashley A — December 6, 2012 at 6:37 pm

    For serious?! I just searched your site high and low on Sunday looking for a pot pie recipe! Next time I’ll definitely be using this!

    • simplyscratch replied: — December 6th, 2012 @ 6:47 pm

      Ugh! Sorry! Next time inbox me and if I have one I’ll send it your way! :)

  14. #
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    Erin @ Dinners, Dishes, and Desserts — December 7, 2012 at 5:16 pm

    Look at that glorious crust! Agree – individual is a must!

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    Cassie | Bake Your Day — December 8, 2012 at 1:09 am

    I have been craaaaaving chicken pot pie. And oh my gosh you poached chicken in the oven. Genius!

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    Dee — December 10, 2012 at 3:46 pm

    Used this recipe last night and I absolutely loved it! I haven’t had a pot pie since I was young and I don’t remember them tasting that good. I broke one rule though and made a whole pie since I was feeding my family. Plus I used store bought crust, but it was still delicious. I did leave out the peas because my kids are big fans, but the filling was still great!

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    danielle — December 12, 2012 at 8:58 pm

    yum yum yum. they’re going in the oven now. but i may have been able to just eat the filling as a (very buttery) soup. good thing crusty pie crust sounds good enough to get them into the oven. =)

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    Jodi Cooper — December 17, 2012 at 9:08 pm

    You have inspired me to buy some ramekins soon. This looks scrumptious and a way to get everyone to eat their veggies without a fight. Thanks!

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    Jessie El-Talabani — January 21, 2013 at 1:07 am

    I found your blog last night after googling for a while to find a good chicken pot pie recipe that didn’t use cream of anything. I can’t stand using cream of stuff, to me that’s just not homemade. Now it is in the oven cooking and I do have to say I have been eating what didn’t go into the pan and it is AMAZING! Thanks so much for the wonderful recipe! I will deff be trying more recipes from your site!! Thanks again!!

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    Lisa Roter — January 24, 2013 at 1:32 am

    Made this for dinner tonight with lefover roasted chicken from Monday and it was FAB! My husband couldn’t get enough of the crust. Thank you for sharing all of your great creations :)

    • simplyscratch replied: — January 27th, 2013 @ 12:29 am

      YAY! So glad! The crust is my favorite part too :)

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    Brittany — February 26, 2013 at 4:51 pm

    This is so good i have never made pot pie before and i was surprised how good it was i will never loose this recipe I also made your crust OMG best part .. I did my own thing by putting come in throw away mini pie holders and i also wraped them and put them in the freezer for a later treat. BEST POT PIE EVER!!!

    • simplyscratch replied: — February 26th, 2013 @ 8:38 pm

      That is such a good idea! I’m definitely going to do that next time! Glad you liked it!

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    Jean — March 18, 2013 at 9:24 pm

    Thank you so much for this FABULOUS recipe! Like others, I used roasted chicken left from Sunday dinner. I also gently boiled the potatoes in bullion and cheated with refrigerated pie crust (next time, I’m making yours). Otherwise, I followed it to the letter. Hubby couldn’t eat it fast enough! Definitely a new favorite – and so easy! Who knew?! So glad I found my new favorite site! :)

    • simplyscratch replied: — March 19th, 2013 @ 9:29 am

      That’s great Jean! I’m so happy you and your hubby liked it :)

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    Ann marie — March 20, 2013 at 12:47 pm

    You don’t put the pie crust on the bottom of the pan also?

  24. #
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    Laura — March 23, 2013 at 10:43 am

    Love the simplicity of the recipe and the photos. Just by looking at the photos I can ake this dish and add my own twist. Thank you!

  25. #
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    Ruth — April 24, 2013 at 6:15 pm

    This is my third time using this recipe, and my kids love it. And I don’t mind having seconds either because it is just so delicious. Thanks!

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    Debra — April 26, 2013 at 11:11 am

    I am so glad I found this recipe! I have been searching for a relatively easy pot pie recipe that didn’t involve a can of soup and this was perfect! So easy and so delicious! My boyfriend thought it was great too.

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    Laura — May 9, 2013 at 5:50 pm

    Is there a specific reason the chicken and potatoes are poached instead of baked/roasted or sauteed? I was always taught that boiling food leeches out flavor and nutrients. Thank-you for posting a simple yet still can-less recipe for others to use!

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    Yin — May 20, 2013 at 6:48 pm

    These look so good!! Been craving a chicken pot pie. Will have to give these a go this weekend after getting the groceries! x

  29. #
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    June — June 18, 2013 at 2:53 pm

    Thanks! I love the draped crust. It was definitely a hit. Lots of awesome crust and it’s all crusty, not smothered underneath the filling. I will definitely be using this pot pie method again.

    • simplyscratch replied: — June 18th, 2013 @ 7:19 pm

      I’m so glad June! Crust is the best! ;)

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    Denise — July 4, 2013 at 7:46 pm

    Thanks for sharing your fabulous and not too difficult recipe. My family rated it a winner!

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    Nalini — July 29, 2013 at 9:47 am

    I tried the spaghetti pomodoro recipe last week and it was great! I loved the subtle spice in it. I have to tone it down for the kids. Trying this recipe this week. I love homemade and simple recipes!!!

    Thank you!

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    jennlucky — September 11, 2013 at 9:43 pm

    This looks so good and I look forward to making it. Does anyone know if it freezes well?

    • simplyscratch replied: — September 12th, 2013 @ 1:36 pm

      I would imagine so! I’ve never done it, but I bet if you freeze the filling and make the crust on the day your planning on having it… it would heat up nicely!

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    brandy — September 21, 2013 at 12:22 pm

    Best pot pie recipe ever. I was tired of having “cream of whatever” pushed on me. I used a bisquick crust because I don’t particularly care for pie crust. And with the use of vegetable stock and beyond meat chicken, it was easily made vegetarian. My boyfriend devoured half of the pan by himself.

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    Monique — October 1, 2013 at 10:01 am

    Just happened to stumble upon your site looking for a great pot pie recipe, so I made it last night and it was AMAZING!!! Best recipe ever and thank you for the step by step pictures, really helps someone who isn’t the cook like me out LOL!

    • simplyscratch replied: — October 1st, 2013 @ 6:39 pm

      I’m so glad you liked it Monique! Thanks for coming back and leaving a comment!

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    Dan — October 5, 2013 at 10:27 pm

    I had to come back and share. I took your recipe and did something a little different. We have a pizza club here that a few of us do every week. This week, I took an herb crust and baked it up just till it started to get brown. Then I took your recipe, thickened it up with a corn starch slurry quite a bit, put it on top of the crust, and then covered it with a puff pastry dough. Cooked it up and it was WONDERFUL. Chicken Pot Pie Pizza was born. Thought you would like to know. Cheers! :)

    • simplyscratch replied: — October 7th, 2013 @ 9:45 am

      That sounds amazing Dan!

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    Lisa Ammann — October 13, 2013 at 11:06 pm

    Thanks, this was really fun to make! The pictures really helped me since I’m more of a visual learner and have always had to do a lot of re reading written recipes to get it right! I had to modify it to be in one big pie because I don’t have individual dishes, but it looks to be turning out pretty good so far. Still baking!

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    Lisa Ammann — October 13, 2013 at 11:09 pm

    oh and for those who can’t have wheat this recipe is possible! I also modified it to be gluten free because I can’t eat wheat. I did buy the dough already made – the new gluten free Pilsbury dough in a tub. I replaced the wheat flour with half as much corn starch. So far it isn’t thickening as nice as I would like but pretty close.

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    Joan Sonnenburg — October 17, 2013 at 12:23 am

    made this today…my first attempt at a from scratch chicken pot pie…now…i didn’t do individual ones…my man is a bricklayer…and could eat 4 of those….LOL…so i just made a regular sized one….but OMG…it was so good….i actually made a bigger batch as i had a lot of leftovers….and ended up making enough filling for 3 pies….lol…so now i have nice easy freezer meals too…thanks…oh..and the step by step and the pictures-THANK YOU…it made it easy for me…. :)

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    Misfit Mom — October 18, 2013 at 11:02 pm

    Do you think it’s possible to ONLY make the sauce (for some other dish)? I am SO new to this…sorry! But, could I start with the whole stick of butter…then add flour and then the broth and milk? And WHY or DOES the broth have to be warm or hot? Thanks for the remedial help! HA!

    • simplyscratch replied: — October 24th, 2013 @ 7:58 pm

      Absolutely! That’s how I make my condensed cream of chicken soup substitute! I keep it warm so it doesn’t take extra time to heat up and I believe it thickens faster when it’s warm :)

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    Judy Thompson — October 24, 2013 at 2:29 pm

    Could you please tell me where you got the pretty dish under the ramekin in the picture of the finished product? Thanks!

    • simplyscratch replied: — October 24th, 2013 @ 7:59 pm

      Hi Judy! That’s actually a vintage napkin from my husbands grandmother:)

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    serena — October 25, 2013 at 3:22 pm

    Oh my I actually made this in 9in cake pans and still so very very delicious. Who ever got this recipe it is well worth the keep. I give it a 10/10.

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    Fernando — October 29, 2013 at 11:30 am

    I am doing 12 single ramekins 8oz,for dinner.,,
    Serve with salad?
    Corn bread?
    ???????

    • simplyscratch replied: — October 29th, 2013 @ 1:00 pm

      Both sound excellent!

  43. #
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    Kristina — November 3, 2013 at 4:00 pm

    Can I just make a bottom crust with the same pie crust recipe? Will it cook thru or will it be soggy?

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    Jennifer — November 4, 2013 at 10:28 am

    WOW. I made these last night. Two in Ramekins and 4 in larger but still small throwaway tins and froze the leftovers for a later date…but kept one out for tomorrow’s dinner because it was AMAZING. Best think I have made all year hands down! Thank you so much for sharing this recipe. I have all my family and friends just dying to make it next! I came across your blog after doing a google search for individual chicken pot pies and looking under images and picking the best looking one! So glad I did. Now I am going to browse more of your posts! So excited!

    • simplyscratch replied: — November 4th, 2013 @ 11:15 am

      I’m so glad Jennifer! These are a favorite of ours too!

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    Jen — November 25, 2013 at 12:44 pm

    It is very very very VERY cold in Texas today. Love it! Still perfect. haha

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    Leslie — January 27, 2014 at 11:39 am

    I have made this recipe three times now, and it gets betta betta each time!

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    Kirk — February 4, 2014 at 3:48 pm

    My wife was dead set against chicken pot pies…period. (long story…don’t ask). So, I polled the family and my son and I were in for chicken pot pies. The wife and daughter were on their own. I followed the recipe fairly closely. I used a mix of dark and light meat, removed the corn and added a bit of celery seed. I also chose to do a bottom crust. A simple layer on the bottom of each ramekin. While the filling is simmering, pop the ramekins (with bottom crust only) on a cookie sheet in the oven at 350 for 10-15 min (or until just about crisp). Pull them out, immediately add the filling, top with the remaining crust (with a little egg wash for shine) and back into the oven to cook. My son loved it. My wife had to try them and loved them as well. Definitely, a new staple at our house in the winter months. Great recipe!

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    Natasha — February 28, 2014 at 4:34 pm

    I started making this and just realized I don’t have any chicken broth or cubes or nothing could I just use the broth that will come out of poaching the chicken? Please help

    • Laurie McNamara replied: — February 28th, 2014 @ 5:17 pm

      Unfortunately I don’t think it will add enough flavor… Sorry! Gosh I hate when that happens.

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    Shannon — March 6, 2014 at 1:14 pm

    This is amazing! We’ve added it to our regular meal rotation and everyone loves it, especially my kids!

    • Laurie McNamara replied: — March 6th, 2014 @ 10:52 pm

      That’s great Shannon! I’m so happy to hear it! :)

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    Kristin Jaskowiak — March 21, 2014 at 9:13 pm

    Wonderful recipe. Now if you have one for a beef variation, that would be spectacular!

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    Cristina — April 28, 2014 at 4:58 pm

    After I read the first 3 rules, I knew this recipe would be for me. <3 I try to make everything from scratch if I have the time and I am a lover of crunchy crusts (the more, the merrier!)

    "Rule No. 1: They have to be in individual portions.

    Rule No. 2: No “cream of chicken soup” can be used, what-so-ever.

    Rule No. 3: There has to be plenty of crust. So much crust you won’t notice that there isn’t a bottom one."

    And the photos look spectacular!!

    I can't wait til I try this out today.

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    Kelly — June 22, 2014 at 1:03 am

    I have made this chicken pot pie for the second time now and it has turned out great both times. I made it for my family for dinner so I made one large portion in a 11×13 inch pan and everyone loved it. Thank you so much for this recipe!

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    Anna — July 6, 2014 at 11:24 pm

    Thank you for this recipe. I made it this afternoon. My husband & I loved it, and I’ll be sure to make it again.

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    Nikki — July 20, 2014 at 2:30 am

    Today was my first time making chicken pot pie from scratch, while this recipe is a couple of years old, thank God for the internet. This is the best chicken pot pie i have ever had, I will never ever ever go back to frozen. Thank you so much for the simplest recipe to follow that was absolutely DELICIOUS! I have lots leftover so I am hoping the recipe holds well in the fridge because I will be making more!

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    Kelley Law — July 21, 2014 at 3:22 pm

    I’ve made this a few times now and it’s sooo good! Now I’d like to make several and freeze. Any suggestions for freezing then cook/thaw directions?

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