Chicken Pot Pie(s)

Chicken Pot Pie(s)

A couple of weeks ago with the {very} short-lived burst of cold weather we received here in Fort Worth, I was craving for some fall comfort food and decided to make Chicken Pot Pies for my husband. First, I called my mom for her recipe which she sent over to me and I followed it for the most part with a few minor changes. These were a huge hit with my husband. There’s nothing like a warm chicken pot pie on a chilly fall or winter day! 

A few tips:

  • I made these in individual pumpkin ramekins to keep with my fall theme, but you could make this in a large round dish as well.
  • I poached the chicken and shredded it for this recipe, but you could easily use a rotisserie chicken as well.
  • We had a couple of pies left over and heated them in the oven again next day and they kept extremely well.
  • My mom usually makes these with a lattice crust like a true pie which makes a beautiful display as well.

Happy Fall – Enjoy!

Chicken Pot Pie(s)

November 19, 2017
: 4 - 6
: Easy

Delicious and Comforting Homemade Chicken Pot Pies

By:

Ingredients
  • 4 Cups Chicken Broth
  • 1 Stick Butter
  • 1 Onion, Chopped
  • 2 Large Carrots, Peeled and Chopped
  • 1 Rib of Celery, Chopped
  • 3 Tablespoons Chives, Chopped
  • 2 Cloves Garlic, Minced
  • Salt and Pepper
  • 1/2 Cup Flour
  • 1/4 Cup Heavy Cream
  • 3 Tablespoons Sherry
  • 1 Teaspoon Fines Herbs
  • 2 Pounds of Chicken, Cooked and Shredded
  • 3/4 Cup of Frozen Green Peas
  • 1 Package of Puff Pastry Crust ( I used Pepperidge Farm - found on the frozen aisle)
  • 1 egg beaten with 1 Tablespoon water
Directions
  • Step 1 Preheat Oven to 375 Degrees.
  • Step 2 Heat Chicken Broth on low heat.
  • Step 3 In a large Dutch Oven, melt the butter over medium heat. Add in the onions, carrots, celery, chives and garlic and sauté until barely tender. Season to taste with salt and pepper.
  • Step 4 Add flour and stir continuously until the mixture becomes smooth and lump free, roughly 2 minutes.
  • Step 5 Stir in the hot broth, heavy cream, sherry, fines herbs, chicken and peas. Bring the mixture to a boil and then reduce to a simmer for 10 – 15 minutes.
  • Step 6 Dust surface with flour and roll out the puff pastry crust using a rolling pin. Use a cookie cutter, knife or even a bowl to cut out pastry crust to place in the bottom of your ramekin. Place in oven for 10 – 15 minutes or until the crust is golden brown. (This step is optional, but I like the extra crust inside the pie).
  • Step 7 Then ladle in the chicken mixture over the cooked pastry and fill the ramekin. Repeat steps to roll out the pastry dough to cut a larger piece to place on top of each ramekin. Allow about 1/2 inch to lay over the sides. Brush with eggwash. Use and a knife to cut 4 slits in the middle and use a fork to crimp and seal around the edges.
  • Step 8 Place onto a baking sheet and cook for 35 Minutes. (Watch closely and gently place foil over the tops if they appear to be browning too much – you want a nice golden color).


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1 thought on “Chicken Pot Pie(s)”

  • This is a great recipe. The ultimate comfort food on a cold fall evening!! It is one of my husband’s most requested dinners.
    Thanks, Allison!

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