Chicken Pot Pies

Chicken Pot Pies

Yesterday was Dustin’s birthday…

…so I asked him what he would like me to make for his special dinner.  He proceeded to peruse my recipe binder and think very hard about what he would like.

He came up with the following: Chicken Pot Pies, Italian Sausage Lasagna and Sweet Potato Casserole.

Chicken Pot Pies

Chicken Pot Pies - Chopped Onions with Melted Butter

Wow.  Who does he think I am?  A food blogger or something?  Heehee.

All this for his birthday?  Well…kind of.

Turns out he was really requesting a birthday dinner weekend of sorts.

Chicken Pot Pies - Prep work

The Plan: Chicken Pot Pies on one day and Lasagna on another day.  Oh yeah — and some tasty Sweet Potato Casserole for dessert.  Sounded good to me.  Yum.

I first made Chicken Pot Pies following a recipe by Ina Garten that was absolutely delicious and have since made several changes to make it my own.  I hope you get a chance to make these little pot pies of goodness as they are quite worth the effort.

Chicken Pot Pies

Yes, I did say the word “effort.”  I apologize.  But, sometimes, a little extra “effort” is necessary.  Like when your loving husband requests Chicken Pot Pies for his birthday.  It’s the rules.

If you’d like to speed up the process by not making your own dough, you can just purchase some puff pastry at the store.  Don’t worry: I won’t tell anyone.  If not, this is a recipe for some really delicious and flaky homemade pie dough.

Happy birthday, Dustin!!

Chicken Pot Pies
 
Prep time
Cook time
Total time
 
Delicious and comforting Chicken Pot Pies with homemade pie dough that will warm up your day. Totally worth the effort.
Author:
Difficulty Level: Easy
Serves: 4 individual pot pies
Ingredients
  • For the pastry: (click here for my pie crust recipe)
  • 2½ cups all-purpose flour
  • 2 sticks unsalted butter
  • 1 tsp. kosher salt
  • 1 tsp. granulated sugar
  • 8-10 tbsp. ice water
  • For the chicken pot pies:
  • 1 tbsp. olive oil
  • 3 skinless boneless chicken breasts
  • 5 cups chicken stock
  • 2 chicken bouillon cubes
  • 1½ sticks plus ½ tbsp. unsalted butter, divided
  • 2 medium yellow onions, chopped
  • ¾ cup all-purpose flour
  • 1 tsp. kosher salt
  • ½ tsp. ground black pepper
  • ¼ cup heavy cream
  • 2 medium carrots, diced
  • 2 cups frozen peas
  • 10 oz. frozen pearl onions
  • ¼ cup fresh parsley leaves, minced
  • 1 egg, beaten
  • 1 tbsp. milk
Instructions
  1. For the pastry:
  2. Cut the butter into ½-inch cubes and place in a freezer for at least 20 minutes, preferably 1 hour.
  3. Combine flour, kosher salt and sugar in a food processor (or a large bowl if mixing by hand). Pulse food processor a few times to mix. Slowly add the chilled butter, pulsing just as much as necessary to break the butter pieces into pea-size lumps. Add 1 tbsp. water at a time, pulsing in between, until dough sticks to itself when pinched.
  4. Remove flour mixture from the food processor and place onto a clean, dry, flat surface. Gently shape into 4 disks. If the dough is too crumbly and refuses to cooperate, add more water, tablespoon by tablespoon, as needed. The goal is to use as little water as possible to make it stay together. You will be able to see little specs of butter within the dough. These bits of butter, as they melt in the oven, will help make the crust flaky and delicious.
  5. Sprinkle each disk lightly with flour and wrap individually in plastic wrap. Place in fridge for at least 20 minutes, preferably 1 hour.
  6. Follow the directions below for making the chicken pot pies.
  7. For the chicken pot pies:
  8. Preheat oven to 375 degrees.
  9. In a large skillet, heat 1 tbsp. olive oil over medium-high heat. Generously sprinkle chicken breasts with kosher salt and ground black pepper. Place chicken breasts in skillet, cover and cook until golden brown on both sides. Once cooked through, allow to cool. Reserve drippings from pan as well. Once cooled, chop chicken into bite size ½-inch cubes and set aside.
  10. In a small sauce pan, heat the chicken stock over medium-high heat. Once heated, add the bouillon cubes and dissolve completely. Set aside.
  11. In a saute pan, heat ½ tbsp. butter over medium-high heat. Add diced carrots and cook for about 5 minutes, until slightly softened. Remove from heat and set aside.
  12. Meanwhile, heat unsalted butter in a dutch oven or large pot over medium heat. Once butter is melted, add onions and cook until tender, about 10-15 minutes. Stir frequently. Be careful not to let the butter burn in the pot. Add the flour and mix to combine, stirring frequently for an additional minute. Add the chicken stock mixture to the onions. Continue to heat over medium heat until sauce is thickened, about 5-10 minutes.
  13. Once thickened, add 1 tsp. kosher salt, ½ tsp. ground black pepper, heavy cream, cubed chicken, carrots, peas, pearl onions, parsley and the reserved chicken drippings. Mix well. Season with salt and/or pepper to taste, if applicable.
  14. Remove dough disks from the refrigerator. Sprinkle some flour over a dry, clean surface and roll out dough to fit the size of your oven-proof baking dish. This will be the bottom of your pot pie. You will want to gently press the dough into the pot pie dish, allowing for the dough to reach the sides and bottom of the dish. Repeat this step for the remaining dishes.
  15. Divide the filling equally between the 4 pot pie dishes. Divide the remaining dough to make circles large enough to cover each dish, with extra to overlap the sides of the dishes.
  16. Make an egg wash by beating together the egg and 1 tbsp. milk in a small bowl. Brush the sides and edges of the dough on each dish with the egg wash. Gently place the dough tops on each of the dishes and trim off excess dough with a knife or fork. Crimp edges with a fork or your fingers. Brush the tops of the pot pies with the egg wash. Make 2-3 slits on the top of the pot pies to allow for steam to escape during baking.
  17. Place pot pies on a baking sheet lined with aluminum foil and bake for 1 hour, or until the tops are golden brown and the filling is bubbling hot. If the tops start to become too golden brown during cooking, place aluminum foil over the pot pies to prevent burning.
  18. Allow to cool for 5-10 minutes after removing from the oven.

link
FREE

ecookbook

Stay up to date with ASPC and get a free copy of my ebook Favorite Recipes From A Sweet Pea Chef
About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

12 comments… add one

  1. Dustin Baier January 11, 2011, 3:37 pm

    Just had these again last night. They are the best homemade chicken pot pies. I just love them. Thanks for making them! Can’t believe we still have leftovers. They sound so tasty.

    Reply
    1. lacey - a sweet pea chef January 11, 2011, 11:17 pm

      Aren’t they just so super good?!? It is nice to know we have them in the freezer for whenever we want them!

      Reply
  2. Rita February 8, 2011, 2:26 pm

    This recipe looks so good! I was wondering what size your pot pie dishes are. I want to make sure my dishes are large enough. Thank you for the recipe!

    Reply
    1. lacey - a sweet pea chef February 8, 2011, 10:14 pm

      Hi Rita! Glad you like the recipe. I used 4-inch round souffle dishes for these pot pies, but the recipe is pretty versatile and you could probably make it work with several differently-sized pot pie dishes. Good luck!

      Reply
  3. Samantha March 23, 2011, 11:48 am

    I made these a few weeks ago in a huge piepan, and it was amazing. I couldn’t stop eating it. Within two days the whole thing was gone. My boyfriend doesn’t like piecrust, but he scooped out big bowlfuls of the filling. Thank you for the recipe, it was the best chicken pot pie I’ve ever had!

    Reply
    1. lacey - a sweet pea chef March 23, 2011, 1:55 pm

      Hi Samantha! Wow, thank you so much — I’m so happy to hear you enjoyed the pot pies! :) Your boyfriend doesn’t like pie crust?!? ;)

      Reply
  4. Meagan November 14, 2011, 8:22 pm

    I’ve been hunting for a great pot pie recipe and have been disappointed quite a few times… but not today! This was absolutely delicious, my hubby and I both loved it. Thanks for the great recipe, looking forward to trying out a few more!

    Reply
    1. lacey - a sweet pea chef November 17, 2011, 8:55 pm

      Oh, you’re very welcome, Meagan. We LOVE this pot pie recipe in our house. I’m happy to hear you enjoyed it as well.

      Reply
  5. Erin March 17, 2013, 7:57 pm

    Love your blog, thanks so much for the great recipes! I made this recipe and the pot pies were a huge hit with my hubs :)

    But I have lots of leftover filling … Can I freeze it and use it later? How long will it keep for? Any tips on defrosting/reusing?

    Thank you!!

    Reply
    1. lacey - a sweet pea chef March 18, 2013, 9:19 am

      Hi Erin, yes — you can definitely freeze it. That’s what I do all the time. I just use a large freezer ziplock bag and I’ve stored it for up to 3 months before with no issues. To defrost, I set in a large bowl of cold water and allow to thaw in the fridge. So nice to have in the freezer ready to go :)

      Reply
      1. Erin March 19, 2013, 6:55 pm

        Great, thanks so much! I’m excited for the next round of these delicious chicken pot pies!

        Reply

Leave a Reply

Rate this recipe: