Chicken Pot Pies

These chicken pot pies are pure comfort food and totally tasty. They are a wonderful "go-to" meal for family gatherings and dinner parties. 

I have made this recipe quite a few times. Everytime I serve these chicken pot pies, those at the table quickly earn memberships to the "clean plate club." 

One thing I love about this recipe is that I can make the filling a day in advance and then assemble and bake the individual pot pies just prior to serving. This cuts down on all of that dinner party stress that gets me really cranky. 

Serve these with an easy appetizer, a really nice green salad and homemade ice cream or sorbet for dessert and you are in business. 

Ingredients In These Chicken Pot Pies:

Bone-in, Skin On, Chicken Breasts: The number of chicken breasts really depends on the size. I have used anywhere from three to six. You should have about six to eight cups of cubed cooked chicken. 

Olive Oil, Salt, and Pepper: For seasoning the chicken breasts before roasting. 

Butter, Chopped Onions, and All Purpose Flour. 

Chicken Stock: Preferably low sodium. 

Chicken Demi Glace or Better Than Bouillon Chicken Base: For a flavor boost. 

Heavy Cream and Dry Sherry. 

For the Pie Filling: Carrots, peas, pearl onions, thyme, and fresh parsley. 

For the Pie Crust: Flour, salt, baking powder, shortening, butter, and iced water. 

For the Glaze: Egg, water, and salt and pepper. 

To Make These Chicken Pot Pies:

First, bake the chicken breasts on a baking sheet until fully cooked and then cut the meat into cubes. 

Next, heat the chicken stock and demi glace in a pot. In another pot, melt the butter and cook the chopped onions for about 10 minutes. Add the chicken stock, flour, salt, pepper, heavy cream, and dry sherry. Cook until thickened and then add the chicken, carrots, peas, pearl onions, thyme, and parsley. 

In the meantime, make the pie crust. Mix the dry ingredients in a food processor. Add the shortening and pulse until the it is about the size of peas, about 10 times. Add the water with the motor running and process until the dough just comes together. 

Remove the dough and quickly knead it into a ball by hand. Wrap it in plastic wrap and refrigerate for 30 minutes. 

Heat the oven to 375 degrees F and line a baking sheet with parchment paper. Ladle two cups of the filling into mini Dutch ovens or ramekins. 

Roll out the dough and cut it into rounds slightly larger than the ramekins. Brush the edges of the ramekins with an egg wash and top each with the dough. Brush with the egg wash and slit with a knife. 

Finally, bake the pot pies for about an hour, until the crust has browned and the filling is bubbly. 

Make ahead note:

You can make the filling and the dough the day before and refrigerate them until the next day. 

Remove the dough and filling from the refrigerator about ten minutes before assembling the pies. Assemble as described above. 

Leftover note:

I think these would be great with leftover Thanksgiving or Christmas turkey. You will need 4 to 6 cups of cubed turkey. You might want to add a little fresh rosemary and sage too.

Equipment You May Need:

I baked these in these little individual mini cast iron Dutch ovens. They are so cute, and they also keep the pot pies super hot. You can also use one or  2 cup ramekins to make these pies. 

Because the cast iron Dutch ovens are so hot, I like to serve them on a large salad plate topped with a couple of super pretty cloth or paper cocktail napkins under the ovens. This will protect your table as well as your plate. 

Be sure to try my slow cooker chicken pot pie too!

Pi Day Pies (March 14!): 

• Air Fryer Blueberry Hand Pies from Creative Cynchronicity
• Chicken Pot Pies from Karen's Kitchen Stories
• Deep Dish Hawaiian Sourdough Pizza from A Kitchen Hoor's Adventures
• Mini Key Lime Pie from Art of Natural Living
• Old Fashioned Strawberry Pie from Jen Around the World
• Tamale Pie from That Recipe

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Chicken Pot Pies

Yield: 8 servings

Author: Karen Kerr

Prep time: 1 H & 45 MCook time: 1 HourTotal time: 2 H & 45 M

These chicken pot pies are pure comfort food and totally tasty. They are a wonderful "go-to" meal for family gatherings and dinner parties. 

Ingredients

• 6 half chicken breasts, bone in
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 40 ounces of low sodium chicken stock
• 2 tablespoons chicken demi glace or Better Than Boullion Chicken Base
• 1 1/2 sticks unsalted butter
• 2 large onions, chopped
• 3/4 cup all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 1/4 cup heavy cream
• 3 tablespoons dry sherry
• 2 cups diced carrots (about 3/8 inch), blanched for about 2 minutes
• 1 10 ounce package of frozen peas
• 1 1/2 cups frozen pearl onions
• 1 1/2 tablespoon chopped fresh thyme or 1 1/2 tsp dried thyme
• 1/2 cup minced fresh parsley

For the Pie Dough and Egg Wash

• 3 cups (12 3/4 ounces) all purpose flour
• 1 1/2 teaspoons Kosher salt
• 1 teaspoon baking powder
• 1/2 cup shortening or lard
• 1 stick unsalted butter, diced
• 1/2 to 2/3 cup iced water
• 1 egg beaten with 1 tablespoon water (for egg wash)
• Flaked sea or Kosher salt and freshly ground black pepper

Instructions

To Prepare the Filling

1. Heat the oven to 350 degrees F.
2. Put the chicken breasts on a rimmed baking sheet, rub them with olive oil, and generously sprinkle them with salt and pepper.
3. Bake the breasts for 35 to 40 minutes until they are cooked through.
4. When they are cool enough to work with, remove the bones and skin.
5. Cut the chicken into dice-sized squares.
6. Heat the stock and the demi glace in a medium sauce pan.
7. Meanwhile, melt the butter in a large Dutch oven or pot and add the onions. Saute the onions in the butter over low to medium heat, stirring regularly, until translucent, about 10 minutes. Add the flour to the onions and cook at low temperature stirring constantly for about two minutes. Stir in the chicken stock mixture and cook for one minute while stirring, until it thickens.
8. Add the salt, pepper, heavy cream, and sherry.
9. Add the chicken, carrots, peas, onions, thyme, and parsley and stir to evenly distribute all of the ingredients.

To Prepare the Pie Crust Dough

1. In a food processor, mix the dry ingredients. Add the fat and pulse until the fat is about the size of peas, about 10 times. Add the water with the motor running and process until the dough just comes together.
2. Remove the dough and quickly knead it into a ball by hand. Wrap it in plastic wrap and refrigerate for 30 minutes.

To Assemble and Bake the Pot Pies

1. Preheat the oven to 375 degrees F and place four two cup oven proof bowls, ramekins, or mini Dutch ovens on a rimmed baking sheet.
2. Fill the bowls with the filling.
3. Divide the dough into four pieces and roll the pieces out into circles larger than the tops of the bowls.
4. Brush the edges of the bowls with egg wash and place the dough on top, tucking the dough around the top rim of the bowl.
5. Brush the dough with the rest of the egg wash and sprinkle with sea or Kosher salt and freshly ground black pepper.
6. Make 3 slits in the top of each pie.
7. Bake for one hour. The tops should be golden brown.

Nutrition Facts

Calories

767

Fat (grams)

45 g

Sat. Fat (grams)

20 g

Carbs (grams)

52 g

Fiber (grams)

5 g

Net carbs

47 g

Sugar (grams)

7 g

Protein (grams)

39 g

Cholesterol (grams)

154 mg

https://www.karenskitchenstories.com/2012/12/chicken-pot-pie.html

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Recipe inspired and adapted from Barefoot Contessa Chicken Pot Pie, 2005.