My goodness, these are so incredibly good. Comfort food personified in these perfectly portioned pies filled with succulent chicken and tender veggies steeped in a savory broth, topped with a pastry wonderfully browned in a warm oven.
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. It’s just synonymous with the term.
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 teenager 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.
2 tablespoons butter
2 carrot, halved and sliced
1 medium onion, chopped
2 celery ribs, halved and sliced
1/2 teaspoon dried thyme
1 tablespoon minced fresh parsley
1/4 cup flour
1 cup milk
1 can reduced-sodium chicken broth
1 medium yellow potato, diced
1/2 whole roasted chicken (perfect for rotisserie chicken leftovers), shredded and about 3 cups
1 whole ear of corn or 1 cup kernels
1/2 cup peas
Coarse salt and ground pepper
1 9-inch round store-bought pie dough
2 teaspoons water
Preheat oven to 350-degrees.
In a large skillet, heat butter over medium heat. Add carrots, onion and celery. Saute until crisp-tender, about 10 minutes. Add flour and cook, stirring constantly, for 1 minute. Add diced potato and then gradually add milk and broth, stirring until smooth. Allow to simmer until mixture thickens – about 8-10 minutes.
Remove from heat and add cooked chicken, corn, and peas. Season with salt and pepper. 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; 20-25 minutes. Let cool slightly and serve.
If you want to freeze for later; prepare as described above except eliminate the egg wash step. 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.