These Homemade Chicken Pot Pies are incredible. Homemade pie crust tops ramekins filled with an easy, lusciously creamy homemade chicken and vegetable filling. Yields 8 in about 90 minutes.
Meet the best homemade chicken pot pies you’ll ever taste.
Homemade crust – check. Loaded with chicken and vegetables – check. Easy to prepare – check. These pies check all the boxes.
However, I super picky when it comes to pot pie making. For example, I prefer them to be in individual portions. They’re cute and perfectly portions and because no one wants to fight me over the corner edge. Also there no “cream of chicken soup” what-so-ever. Just simple ingredients :).
To Make These Homemade Chicken Pot Pies You Will Need:
- diced cooked chicken (leftovers, rotisserie or poached)
- unbleached all-purpose flour
- low-sodium chicken broth or stock
- whole milk
- peas (frozen)
- sweet corn (frozen)
- cooked potatoes
- kosher salt
- freshly ground black pepper
- pie dough
I always make the pie dough in the morning on the day I plan to make the pot pies. Just to get it out of the way. I roll the dough out and use a knife to trace a bowl that’s slightly larger than the ramekins I’m using. I layer them on parchment paper placed in a rimmed sheet pan and keep them in the fridge.
I also bake a few potatoes, let them cool completely and dice them. I bake my potatoes at 350° for about an hour. Sometimes I even do this a day or two in advance as they’re easier to dice when cold.
Let’s start on the filling!
Heat a dutch oven on medium and melt 3 tablespoons of unsalted butter.
Dice 1 carrot, 2 stalks of celery and 1 medium yellow onion and add them in with a pinch of kosher salt.
Sauté the veggies until tender, about 10 to 12 minutes.
Once softened, add the remaining 5 tablespoons of butter along with a teaspoon of fresh thyme. Stir and cook for a minute or until the butter has melted.
Next add in the half cup of flour and stir, cooking the flour for about 2 minutes.
And then pour in the 3 cups of the broth and 1-1/2 cups of whole milk. Simmer until thick, about 15 minutes.
Once the pot pie gravy or sauce has thickened, remove off of the heat and add in 3 cups diced cooked chicken, 3/4 cup of frozen peas, 3/4 cup frozen sweet corn and 1 tablespoon minced fresh parsley.
This mixture will need to cool significantly before topping it with pie dough, otherwise it will melt the butter in the dough creating a mess. Adding the frozen vegetables will help this happen quickly.
Stir everything together and season with 2 teaspoons of kosher salt and lots of freshly ground black pepper, or to taste.
Add a few of the diced cooked potatoes into 8 (12 ounce) ramekins that are set into a rimmed metal baking sheet. I don’t add the potatoes directly into the filling because they tend to get lost or dissolve when stirred.
Plus, this way it ensures there is potato in every pot pie.
Pour the filling over the potatoes, filling the ramekins to the brim.
If I have any diced potatoes leftover, I like to add a few more potatoes to the top.
Once the filling has cooled, top each ramekin with one of the round pieces of dough. Pinch the dough around the edge of the ramekin. Then use a sharp knife to make a few slits for ventilation.
Brush the top of each pot pie with a little egg wash. Which is just 1 egg beaten with a splash of water.
Slide the pan onto the middle rack of your preheated 375° oven and bake for 30 minutes. I rotate my pan halfway through for even cooking and browning.
You know your Homemade Chicken Pot Pies are done when the crust is golden brown and the filling is bubbly and dripping down the side.
ps. it smells. so. good.
Voila! Your very own chicken pot pie! One that you don’t have to share and has plenty of crust.
Homemade Chicken Pot Pies are comfort food to the max.
Homemade Chicken Pot Pies
- 1/2 cup unsalted butter, divided
- 1 large carrot, diced
- 2 rib celery (short stalks), diced
- 1 medium yellow onion, diced
- 1 teaspoon fresh thyme leaves
- 1/2 cup unbleached all-purpose flour
- 3 cups low-sodium chicken broth, or stock
- 1½ cups whole milk
- 1 pound boneless skinless chicken breasts, or about 2 to 3 cups cooked and chopped
- 3/4 cup frozen peas
- 3/4 cup frozen corn
- 2 medium cooked potatoes, diced (roughly about 2 cups)
- 2 teaspoons kosher salt, more or less to taste
- 1/2 teaspoons black pepper, more or less to taste
- 1 tablespoon minced fresh parsley
- 1 recipe homemade pie crust
- 8 (12 ounce) ramekins
- Preheat your oven to 375° and place 8 ramekins onto a rimmed metal baking sheet.
- Melt 3 tablespoons of butter in a large Dutch oven over medium to medium-low heat.
- Add in the diced carrots, celery and onon with a pinch of salt and cook for 10 to 12 minutes.
- Now add in the remaining butter and the thyme. Stir and cook for a minute.
- Next add in the flour, stirring often while it cooks for 2 minutes.
- Pour in the 3 cups of chicken broth and 1-1/2 cups of whole milk. Let that simmer, stirring occasionally until thickened. About 15 minutes.
- Once thickened, remove the pot off of the heat and add in the diced cooked chicken, frozen peas, corn and parsley. Stir. Taste and season with salt and black pepper, to taste. Allow this to cool.
- Meanwhile, evenly divide some of the diced cooked potatoes into each ramekin.
- Ladle the pot pie filling evenly over the potatoes, dividing it evenly among all the ramekins. Make sure the filling has cooled significanlty before placing the pie dough over top and crimping the edges. Use a sharp knife make slits for ventilation.
- Brush with an egg wash*, if desired.
- Slide the sheet pan onto the middle rack of your preheated oven and bake for 30 minutes or until the crust is golden and the filling is bubbling.
- Remove and let them cool for 10 minutes before serving.
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