Perfect for autumn these Fall Leaf Chicken Pot Pies are the best of the season’s comfort food. Easy to make with cooked chicken and store-bought pastry.
This is the same chicken pot pies recipe we posted back in 2013 — and one that we’re still making today. We’ve swapped the traditional pastry for these fall leaves.
Autumn has become even more delicious! And pretty.
Fall Leaf Pastry Cutters
I’ve had these pastry cutters for years. In the fall, they are front and center in my baking cabinet.
They are such a simple way to add fall warmth and charm to favorite pastry dishes of the season. I found mine at Williams Sonoma (affiliate link), but I think I’ve also seen them at Target.
Fall Leaf Chicken Pot Pie Hints
Because the pastry is not solid, some of the leaves can fall into the pot pie filling as it bakes. When I’m serving for others — or when I want it to look especially pretty, I cut leaves out of a second pie crust.
After the pies are baked, I add the additionally baked leaves to the top.
How To Make These Chicken Pot Pies
In a large skillet, cook onions, carrots, and celery until softened. Then add garlic, sprinkle with flour, and cook for another minute. Stir in chicken broth and bring to a boil.
Simmer the mixture until it has slightly thickened. Remove from the heat and add cooked chicken, fresh parsley if using, frozen peas, and cream. Season with salt and pepper.
Fill the ramekins with filling and top with pastry cut fall leaves. Brush the leaves with a simple egg wash before baking in a preheated 350 degree oven for 35 to 40 minutes. Or until the pastry is golden brown.
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 and add dried thyme. Bring to a boil, then reduce the heat and simmer until slightly thickened.
- Remove from heat and add the cooked chicken, add 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.
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.