These chicken pot pies are incredibly delicious and easy to make. Homemade comfort food filled with juicy chicken and tender vegetables steeped in a savory broth, topped with oven browned pastry.
And the aroma that fills your kitchen… is indescribable. If there ever was a convincing description of comfort food — chicken pot pies would need to be part of its definition.
What I like best about this recipe is that it’s so simple and easy to make. Often I’ll even make a double batch because they freeze so well.
An easy fix meal straight from the freezer and ready to go for individual lunches, dinners… and sometimes, in my house, snacks for the young people in my life.
Using leftover rotisserie chicken and store-bought pastry dough makes this recipe a cinch to prepare and loved by all in the family.
More Chicken Pot Pies
- 4 tablespoons butter
- 1 medium onion, chopped
- 3 carrots, halved and sliced
- 3 celery ribs, halved and sliced
- 1 bag of frozen peas
- 2 cloves garlic, minced
- 1 teaspoon each of salt and pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon minced fresh parsley
- 1/4 cup flour
- 2 cups reduced-sodium chicken broth
- 3 tablespoons cream or half and half
- 3 cups shredded cooked chicken
- 9-inch round store-bought pie dough
- Preheat oven to 350-degrees.
- In a large skillet, heat butter over medium heat. Add carrots, onion, and celery. Saute until crisp-tender. Add the minced garlic and cook for another few seconds. Then sprinkle in the flour and cook, stirring constantly, for 1 minute. Gradually stir in the chicken broth. Bring to a boil, then reduce the heat and simmer until slightly thickened.
- Remove from heat and add the cooked chicken, fresh parsley if using, peas, and cream. Season with salt and pepper as needed. Divide filling evenly into 4 individual ramekins or other ovenproof bowls. Set aside.
- Roll out dough to a 15-inch round and divide the dough into 4 quarters. Cut 4 rounds to fit the size of your containers. Place a round on each ramekin or bowl and transfer to a rimmed baking sheet.
- Make the egg wash by mixing an egg with 2 teaspoons of water. Brush the egg wash over the surfaces of the dough.
- Bake until bubbling and crusts are golden brown; about 35 to 40 minutes, depending in your oven. Let cool slightly and serve.
To Make Ahead:
If you want to freeze for later; prepare as described above except eliminate the egg wash.
Flash freeze the pot pies for about 30 minutes. Cover with heavy-duty foil and freeze for up to 6 months.
Bake the foil-covered pot pies in a 350-degree oven for about an hour. Remove the foil and continue baking for another 30-45 minutes, or until the filling is hot and bubbling and the crust is golden brown.
If you don't have a rotisserie chicken or leftover chicken, here is how I roast chicken.
Preheat the oven to 350 degrees. Place 2 boneless, skinless chicken breasts on a sheet pan. Rub with 1 tablespoon of olive oil and season with salt and pepper.
Bake for 35 to 40 minutes or until done. Let cool slightly before cubing the chicken and proceeding with the recipe.