Homemade Chicken Pot Pie

These homemade chicken pot pie are very tasty and cozy. Homemade pie crust tops ramekins filled with simple and charmingly creamy homemade chicken and vegetable stuffing. It produces 8 in about 90 minutes.

Meet the best homemade chicken pot pie you’ve ever tasted.

Homemade crust – Check. Load chicken and vegetables – check it out. Easy to prepare – check. These pies check all boxes.

But when it comes to making pot pies, I’m very noisy. For example, I prefer that they are in individual parts. Because they’re cute and perfect parts and no one wants to fight over the edge of the corner with me. Also, there’s nothing new to “Cream chicken soup” before. Simple ingredients:).

To make these homemade chicken pot pie:

Diced cooked chicken – use leftovers, rotisserie or poached chicken. Butter – lends you a richness and flavour. Carrots – adds colour and subtle sweetness. Celery – lends you a rustic flavour and delicious texture. Onion – Adds a sweet, subtle onion flavour. Unbleached All-purpose flour – helps to thicken the filling. Low Sodic Chicken Soup or Stock – Use homemade or store-bought. Whole milk – Gives the filling a creamy finish. Peas (Frozen) – Adds a pop of colour and texture. Sweet Corn (Frozen) – Adds a pop of colour and texture. Cooked potatoes – inflate the filling and add texture. Kosher Salt – Enhances the flavor of your recipe. Freshly ground black pepper – for clear bite and flavor. Parsley – Adds a bright herbaceous flavour. Thyme – A simple, slightly mint and lemon flavor is available for rent. Pies – Use homemade or store-bought.

Make pie dough:

I always make pie crust in the morning on the day I plan to make pot pie. It’s just to keep it out of the way. Roll the dough and use a knife to trace a bowl slightly larger than the ramekin used. Layer them on parchment paper in a rimmed sheet pan and store in the fridge.

Also, grill some potatoes and let them cool completely and dice. Bake potatoes at 350° for about an hour. Sometimes I do this for a day or two beforehand. Because dice tends to be easier when it’s cold.

Let’s start filling!

Make a filling:

Heat the Dutch oven to medium and melt 3 tablespoons of unsalted butter.

Add 1 carrot, 2 stems of celery, and 1 medium yellow onion, and add with pinched kosher salt.

Fry the vegetables for about 10-12 minutes until they are soft.

Once softened, add the remaining 5 tablespoons of butter and 1 teaspoon of fresh thyme. Cook until the butter has melted or for 1 minute.

Next, add half a cup of flour and stir and cook the flour for about 2 minutes.

Then pour 3 cups of soup and 1-1/2 cups of whole milk. Cook until thick, about 15 minutes.

Once the pot pie gravy or sauce is thick, remove from the heat and add 3 cups of cooked chicken, 3/4 cup frozen peas, 3/4 cup frozen sweet corn, and 1 tablespoon of fresh parsley.

This mixture needs to be cooled considerably before topping the pie dough. Otherwise, the butter in the dough will melt and become confused. Adding frozen vegetables will help this happen quickly.

Stir everything together, season or taste a lot of 2 teaspoons of kosher salt and freshly ground black pepper.

Add diced cooked potatoes to 8 (12 oz) ramekins set on a bordered metal baking sheet. Do not add potatoes directly to the filling. This is because if you stir it will tend to lose or melt.

Furthermore, in this way, we guarantee that every pot pie has potatoes.

Pour the filling over the potatoes and fill it with the ramekin.

If you have diced potatoes left, I like to add a few more potatoes to the top.

Once the filling is cooled, top with one of the round dough on each ramekin. Pinch the dough on the edge of the ramekin. Next, use a sharp knife to make some slits for ventilation.

Brush the top of each pot pie with a little egg wash. This is a beat with only one egg poured in water.

Slide the bread into a preheated 375° oven center rack and bake for 30 minutes. I spin the bread halfway through cooking or even browning.

Your homemade chicken pot pie is done when the crust is golden brown and the filling is hilarious and drooping.

It smells like a poem. So. good.

Finished! Your own chicken pot pie! Something with lots of crusts that you don’t need to share.

Homemade Chicken Pot Pie is Max’s comfortable food.

enjoy! And if you try these homemade chicken pot pie, let me know! Take a photo and tag it on Twitter and Instagram!

This recipe was originally posted on December 6th, 2012 and updated with clear and concise instructions, new photos and useful information.