These chicken pot pies will warm you from the inside out on a cold day. Ultimate comfort food!
These chicken pot pies have a buttery flaky crust and loaded with tender chicken, potatoes and lots of veggies. A true family classic!
It’s a great way to use left over turkey for Thanksgiving! Whether you use chicken or turkey I suggest make a bunch because they won’t last long!
I found these disposable 5″ mini pie tins on amazon, but I have seen them at the grocery store also. I just bought pie crust but you could totally make your own which would cut down the cost. The pans from amazon are 5″ across so they are perfect for single servings. I just used a small bowl and larger bowl to cut my circles out for the crust layers.
Add the filling
Place the top crust on and use a fork to pinch the edges to keep the filling from bubbling over to much. Cut three slits in the top to let the steam escape. Brush the egg wash over the top crust so it gets golden brown while baking.
Looking for more comfort food recipes?
- Beef Short Ribs Braised in Red Wine
- Parmesan Scalloped Potatoes and Ham
- Garlic Rosemary Roasted Pork Shoulder
- Garlic Brown Sugar Pork Chops
- Spicy Italian Baked Ziti
- Loaded potato Soup
- 3 cups cooked chicken breasts chopped
- 2 cloves garlic finely diced
- 1 medium onion diced
- 3 carrots peeled and diced
- 2 celery stalks chopped
- ½ cup frozen peas
- ½ cup frozen corn
- 2 large russet potatoes diced (or 3 medium)
- 4 cups chicken broth
- ½ cup heavy cream
- ⅓ cup butter
- ⅔ cup flour
- 2 teaspoons fresh thyme
- 1 teaspoon fresh rosemary
- ½ teaspoon Salt
- ¼ teaspoon pepper
- 1 pkg refrigerated pie crust
- 1 egg white
- Melt butter in a large skillet or pot on medium heat, add onions, carrots, celery and garlic. Cook until they start to soften about 3 minutes. Add flour and whisk until combined and cook another minute. Add chicken broth and whisk until combined. Add the potatoes and bring to a low boil, reduce heat and simmer 7-8 minutes to soften potatoes. Add chicken, corn, peas, rosemary, thyme, salt and pepper and cream. Simmer for another 5-6 minutes until it becomes thick and bubbly. Remove from heat and let cool, the sauce will thicken. If you are freezing the pot pies bring the mixture to room temperature before filling the pies and freezing.
- Preheat oven to 400 degrees Cut the circles for the bottoms and tops of your pies. Place the bottom crusts in the tins and spoon in the mixture. Then top with the second crust. You should be able to get 5 mini 5" pies out of one box of pie crust. Then seal edges with a fork. Make 3 slits in the middle of the top to let the steam release.
- Whisk egg white with 1 tablespoon water brush over top of crust. Bake for 30-35 minutes or until crust is golden brown.
- ***If freezing place a small piece of parchment paper over the top then wrap in foil. freeze up to three months.
- ***For frozen pies bake at 425 for 15 minutes then reduce heat to 375 for another 40-45 minutes.
Hello,
How many pies does this recipe make?
Hi Becky, From one box of pie crusts you can get 5 pies from it, using a 5 inch tin like I did. And if you have any filling left over you can just toss that in the freezer for next time. Hope that helps 🙂 ~Wendie
I made this recipe and it made 3 full sized pot pies.
I used a recipe from my daughter’s cookbook for a fresh crust and then I followed the recipe and my whole family, including my 6 year old and 9 year old, loved it. For the 3 cups of chicken, I bought a family size rotisserie chicken to make things easier and I am glad that I did because the chicken stayed moist and it wasn’t big chicken chunks, but rather like pulled chicken all throughout the pie. This recipe will make 3 family sized pot pies. It is moist and flavorful. Whether you cook it fresh or freeze it and cook it later, it is a perfect weeknight meal. From frozen, it took about 2 hours to cook because it was a full sized pot pie.
Do you bake your pot pies then freeze them?
No I freeze, then bake them. 🙂
Do you put the eggwash on if you’re freezing them?
Yes, I always do the eggwash then freeze them. 🙂
hi
this recipe has helped me so much with my mamma-she lives alone and I know she isn’t properly eating. I made a bunch of these and she loves them! I am three hours away from her and I know she has these in the freezer—it’s a load off my mind to know she is eating well. Yours was the first recipe I made for her and she likes recipes from your site best!
Oh my gosh Campbell I am so glad she likes them. What a wonderful daughter you are to do that for her. And I truly appreciate you coming back here to let me know, made my night 🙂
I just found this recipe & can not wait to try it! My daughter is moving 6 hours away to college & will love these. My only concern is I’ve found when making recipes with potatoes in they taste odd afterwards. Is this an issue in this recipe? Thank you!
Oh Yay Becky! I do the same thing for my daughter. I know what you mean about potatoes, but I don’t notice the potatoes having a change in taste in these. I think because they are diced small. Hope this helps 🙂
Can you bake it then freeze it, so that a child could take it and micro for lunch?
No, it will take to long to microwave and not sure how the crust will turn out. And the foil tins wouldn’t work for that.