Homemade Chicken Pot Pies

These Homemade Chicken Pot Pies are amazing! Homemade pie crust encloses shredded chicken and vegetables swimming in a easy homemade gravy. You will love them!

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.

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. But¬†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…

and then 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. Which adds some color. ūüôā

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. But give it a taste and season to your preference.

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.

Here are some 12 ounce ramekins [affiliate] that I think would work best for individual portions.

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

Ahhh yes….

It’s a good idea to let the homemade chicken pot pies filing cool a tad before placing the pie dough over top. If the filling is super 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¬į oven for 20-25 minutes or until they are crisp and golden. I rotate my pan halfway through for even cooking and browning. 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!

Voila!¬†Your very own chicken pot pie! One that you don’t have to share¬†and¬†has plenty of crust.

And the Homemade Chicken Pot Pies should so bubbly and hot it bursts out the top and drips down the side. That’s how you know they’re done.

Homemade Chicken Pot Pies are comfort food to the max.

Enjoy! And if you give this Homemade Chicken Pot Pie recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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 (or about 2 cups cooked and chopped)

1 stick of butter, divided

1 to 2 whole carrots, peeled and diced small

1 to 2 stalks of celery, diced small

1 medium yellow onion, peeled and diced small

1/2 cup all purpose flour

3 cups low-sodium chicken broth, warmed

1-1/2 cups whole milk

1 cup frozen peas

1/2 cup Frozen Corn

1 to 2 cups diced cooked potatoes

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

six to 8 (10-ounce) ramekins (linked in post)

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*

[this post contains affiliate links.]