Chicken Pot Pies

My husband and I both adore eating chicken pot pies. Actually, we enjoy pretty much any kind of meat-veggie-mix-topped-with-pie-crust concoction that’s out there. Even in the middle of summer, we’re happy to eat them.

I have seen a lot of recipes for quick and simple pot pies and casseroles using refrigerator biscuits or Bisquik and canned cream of chicken soup. Maybe I’m a purist, I still prefer a traditional pot pie: with a pie crust and with a traditional béchamel sauce where I know what all of the ingredients are.

I made these for dinner the other night and they weren’t nearly as time-consuming as I expected. In fact, I’m going to make a bunch of them this weekend so I can freeze them for a quick weeknight dinner when I don’t feel like cooking.

This recipe was inspired by the one that Diane, a Broad posted, with a few little changes that fit our tastes. Like Diane says, for a pot pie, you can use any leftover meat and veggies you have. The recipe below is my favorite mixture. I know that it’s traditional to have peas in a chicken pot pie, but I just don’t like peas.


  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • 1 cup chicken stock
  • 1.5 cups whole milk
  • 2 cups cooked chicken, shredded or cubed (You can use a supermarket roasted chicken or cook them yourself. When I cook my own, I usually cook 4 or 5 skinless thighs in a skillet with salt and pepper and some olive oil. Breasts will work too, we just like thighs in our house)
  • 3 cups total of diced onion, diced carrots, frozen corn and frozen green beans (you can used canned, but I prefer frozen)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 3/4 teaspoon of black pepper
  • salt to taste
  • 1 egg
  • 1 frozen pre-made pie crust, thawed, or half of this recipe of that the aforementioned Diane posted of a very easy-to-make homemade pie crust.


  • Add about 2 tablespoons of olive oil to a pan. On medium heat, sauté all of the veggies for a couple of minutes. Add the thyme, sage and black pepper. I like to pinch the thyme and sage in between my fingertips a bit to make the pieces smaller. If you aren’t a fan of these herbs, feel free to use some that you do like or adjust the amounts of each one. We like a lot of black pepper in ours.
  • This sautéing is optional, but I like to do this to thaw the frozen veggies and to soften the carrots a little bit. My son will pick out the carrots if they are even the slightest bit crunchy.

  • In a large saucepan on medium-low heat, melt the butter. Once it’s melted, add the flour and whisk. Continue whisking for a few minutes until the flour is thoroughly cooked.

  • Slowly pour in the chicken broth and milk and continue to whisk as the sauce bubbles and thickens, about 7 minutes.

  • Add in the chicken and the veggies and stir to combine. Add salt and pepper to taste.

  • Ladle the mixture into whatever you are baking your pies in. I use single-serving 6 oz. ramekins, and usually end up filling about 6 of them. You can do one big pie dish or an 8″ x 8″ casserole dish too. Whatever you have or want to use.

  • Roll out your pie crust to about 1/8″ thickness and cut squares that are a little bit bigger than your ramekins or dish. I did circles here, but my husband asked me to do squares next time. He said, “Just cut squares and it’ll give you a little extra crust on each pie. ‘cuz there’s never enough crust.” I use an extra ramekin to gauge the size.

  • Lay the pie dough on your ramekins or dish and press down a little at the edges. I secure them a second time with a fork.
  • Place your baking dish or ramekins onto a baking sheet (in case of leaks!) and with a very sharp knife, cut a few slits in the top of the crusts so steam can vent while they’re cooking.

  • If you’re planning to freeze these, then stop here and wrap your pie(s) in aluminum foil. You can keep them in the freezer for up to a month.
  • If you’ve frozen your pie(s), pull them out of the freezer the night before you plan to eat them and let them thaw in the fridge.
  • When you’re ready to bake, beat one egg in a bowl plus a splash of water. Brush the mixture onto the top of the crusts.

  • Bake at 375 degrees F for about 30 to 40 minutes, or until the filling is thoroughly warmed and the crusts are golden brown.

  • Once done, let them cool for a bit before serving. I’m pretty sure the filling under the crusts is the same temperature as lava.

If you want to cut down on time, you can use two cans of cream of chicken soup instead of making your own. Just mix it with the veggies and chicken and fill your ramekins. But I really prefer to make my own since then I will know exactly what all of the ingredients are.

I should probably serve these with a tossed salad or something, but I usually don’t— they are a filling meal all on their own.

Bon appetit!


5 Responses to Chicken Pot Pies

  1. This looks so yummy! How can you not like pies- that’s blasphemy!

  2. These look great! Thanks for mentioning the freezer option.

  3. Pingback: Instagram of {April} » Alex Tebow Designs

  4. These look great! I need to try this recipe

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