These Homemade Chicken Pot Pies are incredible. Homemade pie crust tops ramekins filled with an easy, lusciously creamy homemade chicken and vegetable filling. Yields 8 in about 90 minutes.
Meet the best homemade chicken pot pies you’ll ever taste.
Homemade crust – check. Loaded with chicken and vegetables – check. Easy to prepare – check. These pies check all the boxes.
However, I super picky when it comes to pot pie making. For example, I prefer them to be in individual portions. They’re cute and perfectly portions and because no one wants to fight me over the corner edge. Also there no “cream of chicken soup” what-so-ever. Just simple ingredients :).
To Make These Homemade Chicken Pot Pies You Will Need:
- diced cooked chicken (leftovers, rotisserie or poached)
- butter
- carrots
- celery
- onion
- unbleached all-purpose flour
- low-sodium chicken broth or stock
- whole milk
- peas (frozen)
- sweet corn (frozen)
- cooked potatoes
- kosher salt
- freshly ground black pepper
- parsley
- thyme
- pie dough
I always make the pie dough in the morning on the day I plan to make the pot pies. Just to get it out of the way. Roll the dough out and use a knife to trace a bowl that’s slightly larger than the ramekins being used. Layer them on parchment paper placed in a rimmed sheet pan and keep them in the fridge.
I also bake a few potatoes, let them cool completely and dice them. I bake my potatoes at 350° for about an hour. Sometimes I even do this a day or two in advance as they’re easier to dice when cold.
Let’s start on the filling!
Heat a dutch oven on medium and melt 3 tablespoons of unsalted butter.
Dice 1 carrot, 2 stalks of celery and 1 medium yellow onion and add them in with a pinch of kosher salt.
Sauté the veggies until tender, about 10 to 12 minutes.
Once softened, add the remaining 5 tablespoons of butter along with a teaspoon of fresh thyme. Stir and cook for a minute or until the butter has melted.
Next add in the half cup of flour and stir, cooking the flour for about 2 minutes.
And then pour in the 3 cups of the broth and 1-1/2 cups of whole milk. Simmer until thick, about 15 minutes.
Once the pot pie gravy or sauce has thickened, remove off of the heat and add in 3 cups diced cooked chicken, 3/4 cup of frozen peas, 3/4 cup frozen sweet corn and 1 tablespoon minced fresh parsley.
This mixture will need to cool significantly before topping it with pie dough, otherwise it will melt the butter in the dough creating a mess. Adding the frozen vegetables will help this happen quickly.
Stir everything together and season with 2 teaspoons of kosher salt and lots of freshly ground black pepper, or to taste.
Add a few of the diced cooked potatoes into 8 (12 ounce) ramekins that are set into a rimmed metal baking sheet. I don’t add the potatoes directly into the filling because they tend to get lost or dissolve when stirred.
Plus, this way it ensures there is potato in every pot pie.
Pour the filling over the potatoes, filling the ramekins to the brim.
If I have any diced potatoes leftover, I like to add a few more potatoes to the top.
Once the filling has cooled, top each ramekin with one of the round pieces of dough. Pinch the dough around the edge of the ramekin. Then use a sharp knife to make a few slits for ventilation.
Brush the top of each pot pie with a little egg wash. Which is just 1 egg beaten with a splash of water.
Slide the pan onto the middle rack of your preheated 375° oven and bake for 30 minutes. I rotate my pan halfway through for even cooking and browning.
You know your Homemade Chicken Pot Pies are done when the crust is golden brown and the filling is bubbly and dripping down the side.
ps. it smells. so. good.
Voila! Your very own chicken pot pie! One that you don’t have to share and has plenty of crust.
Homemade Chicken Pot Pies are comfort food to the max.
Enjoy! And if you give these Homemade Chicken Pot Pies a try, let me know! Snap a photo and tag me on twitter or instagram!
Homemade Chicken Pot Pies
Ingredients
- 1/2 cup unsalted butter, divided
- 1 large carrot, diced
- 2 rib celery (short stalks), diced
- 1 medium yellow onion, diced
- 1 teaspoon fresh thyme leaves
- 1/2 cup unbleached all-purpose flour
- 3 cups low-sodium chicken broth, or stock
- 1½ cups whole milk
- 1 pound boneless skinless chicken breasts, or about 2 to 3 cups cooked and chopped
- 3/4 cup frozen peas
- 3/4 cup frozen corn
- 2 medium cooked potatoes, diced (roughly about 2 cups)
- 2 teaspoons kosher salt, more or less to taste
- 1/2 teaspoons black pepper, more or less to taste
- 1 tablespoon minced fresh parsley
- 1 recipe homemade pie crust
- 8 (12 ounce) ramekins
Instructions
- Preheat your oven to 375° and place 8 ramekins onto a rimmed metal baking sheet.
- Melt 3 tablespoons of butter in a large Dutch oven over medium to medium-low heat.
- Add in the diced carrots, celery and onon with a pinch of salt and cook for 10 to 12 minutes.
- Now add in the remaining butter and the thyme. Stir and cook for a minute.
- Next add in the flour, stirring often while it cooks for 2 minutes.
- Pour in the 3 cups of chicken broth and 1-1/2 cups of whole milk. Let that simmer, stirring occasionally until thickened. About 15 minutes.
- Once thickened, remove the pot off of the heat and add in the diced cooked chicken, frozen peas, corn and parsley. Stir. Taste and season with salt and black pepper, to taste. Allow this to cool.
- Meanwhile, evenly divide some of the diced cooked potatoes into each ramekin.
- Ladle the pot pie filling evenly over the potatoes, dividing it evenly among all the ramekins. Make sure the filling has cooled significanlty before placing the pie dough over top and crimping the edges. Use a sharp knife make slits for ventilation.
- Brush with an egg wash*, if desired.
- Slide the sheet pan onto the middle rack of your preheated oven and bake for 30 minutes or until the crust is golden and the filling is bubbling.
- Remove and let them cool for 10 minutes before serving.
Notes
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!
YUM!!!…The best part is that first ‘spoon-break’ through the crust!!! ^_^
Thanks Deb! 🙂
I love the individual portions! So much cuter than one large one.
Looks perfect- LOVE chicken pot pie!
Laurie!! I’ve been on a hunt for the perfect pot pie recipe. I bet this is it!! Looks so good.
Love me some individual chicken pot pies! These look AH-mazing.
That’s it. I’m moving in. You won’t even notice I swear!
I want a bed made of that crust. HOLY.
Amen.
You make it look so easy! I’m putting on my grocery list to make this weekend!
Yay! Someone with the same pot pie rules! 🙂 I boycott cream of yuck soups and I’m sure these pot pies are so good without it. Definitely must try these. 🙂
great recipe will try it soon! Does the baking time remain same for 13X9 in dish also?
I would think so! I always do the individual servings {I want my own crust!} but it could take just a few minutes more. 🙂
What a great recipe! It looks so comforting and tasty! Your pictures are great by the way!
Thanks Julia!
AWESOME!! I was planning on making chicken pot pies this weekend for my family. Your recipe came at the perfect time!! I can’t wait to try this.
For serious?! I just searched your site high and low on Sunday looking for a pot pie recipe! Next time I’ll definitely be using this!
Ugh! Sorry! Next time inbox me and if I have one I’ll send it your way! 🙂
Look at that glorious crust! Agree – individual is a must!
I have been craaaaaving chicken pot pie. And oh my gosh you poached chicken in the oven. Genius!
Used this recipe last night and I absolutely loved it! I haven’t had a pot pie since I was young and I don’t remember them tasting that good. I broke one rule though and made a whole pie since I was feeding my family. Plus I used store bought crust, but it was still delicious. I did leave out the peas because my kids are big fans, but the filling was still great!
yum yum yum. they’re going in the oven now. but i may have been able to just eat the filling as a (very buttery) soup. good thing crusty pie crust sounds good enough to get them into the oven. =)
You have inspired me to buy some ramekins soon. This looks scrumptious and a way to get everyone to eat their veggies without a fight. Thanks!
I found your blog last night after googling for a while to find a good chicken pot pie recipe that didn’t use cream of anything. I can’t stand using cream of stuff, to me that’s just not homemade. Now it is in the oven cooking and I do have to say I have been eating what didn’t go into the pan and it is AMAZING! Thanks so much for the wonderful recipe! I will deff be trying more recipes from your site!! Thanks again!!
Made this for dinner tonight with lefover roasted chicken from Monday and it was FAB! My husband couldn’t get enough of the crust. Thank you for sharing all of your great creations 🙂
YAY! So glad! The crust is my favorite part too 🙂
This is so good i have never made pot pie before and i was surprised how good it was i will never loose this recipe I also made your crust OMG best part .. I did my own thing by putting come in throw away mini pie holders and i also wraped them and put them in the freezer for a later treat. BEST POT PIE EVER!!!
That is such a good idea! I’m definitely going to do that next time! Glad you liked it!
Thank you so much for this FABULOUS recipe! Like others, I used roasted chicken left from Sunday dinner. I also gently boiled the potatoes in bullion and cheated with refrigerated pie crust (next time, I’m making yours). Otherwise, I followed it to the letter. Hubby couldn’t eat it fast enough! Definitely a new favorite – and so easy! Who knew?! So glad I found my new favorite site! 🙂
That’s great Jean! I’m so happy you and your hubby liked it 🙂
You don’t put the pie crust on the bottom of the pan also?
Love the simplicity of the recipe and the photos. Just by looking at the photos I can ake this dish and add my own twist. Thank you!
This is my third time using this recipe, and my kids love it. And I don’t mind having seconds either because it is just so delicious. Thanks!
I am so glad I found this recipe! I have been searching for a relatively easy pot pie recipe that didn’t involve a can of soup and this was perfect! So easy and so delicious! My boyfriend thought it was great too.
Is there a specific reason the chicken and potatoes are poached instead of baked/roasted or sauteed? I was always taught that boiling food leeches out flavor and nutrients. Thank-you for posting a simple yet still can-less recipe for others to use!
These look so good!! Been craving a chicken pot pie. Will have to give these a go this weekend after getting the groceries! x
Thanks! I love the draped crust. It was definitely a hit. Lots of awesome crust and it’s all crusty, not smothered underneath the filling. I will definitely be using this pot pie method again.
I’m so glad June! Crust is the best! 😉
Thanks for sharing your fabulous and not too difficult recipe. My family rated it a winner!
I tried the spaghetti pomodoro recipe last week and it was great! I loved the subtle spice in it. I have to tone it down for the kids. Trying this recipe this week. I love homemade and simple recipes!!!
Thank you!
This looks so good and I look forward to making it. Does anyone know if it freezes well?
I would imagine so! I’ve never done it, but I bet if you freeze the filling and make the crust on the day your planning on having it… it would heat up nicely!
I have successfully frozen the filling and used it later. The night before I want to use it, I put it on the fridge to thaw a little, and then it’s easier to break apart and put into a pot. Then I add a small splash of milk and reheat it on low. After a while it looks just like it did when made fresh. Then I set it aside to cool while getting my crust rolled out. I have also successfully used the dough right away without refrigeration first. It always comes out great. My husband won’t let me try any other chicken pot pie recipes! Thank you, Laurie! I always share your site when asked about recipes! 🙂
Best pot pie recipe ever. I was tired of having “cream of whatever” pushed on me. I used a bisquick crust because I don’t particularly care for pie crust. And with the use of vegetable stock and beyond meat chicken, it was easily made vegetarian. My boyfriend devoured half of the pan by himself.
Just happened to stumble upon your site looking for a great pot pie recipe, so I made it last night and it was AMAZING!!! Best recipe ever and thank you for the step by step pictures, really helps someone who isn’t the cook like me out LOL!
I’m so glad you liked it Monique! Thanks for coming back and leaving a comment!
I had to come back and share. I took your recipe and did something a little different. We have a pizza club here that a few of us do every week. This week, I took an herb crust and baked it up just till it started to get brown. Then I took your recipe, thickened it up with a corn starch slurry quite a bit, put it on top of the crust, and then covered it with a puff pastry dough. Cooked it up and it was WONDERFUL. Chicken Pot Pie Pizza was born. Thought you would like to know. Cheers! 🙂
That sounds amazing Dan!
Thanks, this was really fun to make! The pictures really helped me since I’m more of a visual learner and have always had to do a lot of re reading written recipes to get it right! I had to modify it to be in one big pie because I don’t have individual dishes, but it looks to be turning out pretty good so far. Still baking!
oh and for those who can’t have wheat this recipe is possible! I also modified it to be gluten free because I can’t eat wheat. I did buy the dough already made – the new gluten free Pilsbury dough in a tub. I replaced the wheat flour with half as much corn starch. So far it isn’t thickening as nice as I would like but pretty close.
made this today…my first attempt at a from scratch chicken pot pie…now…i didn’t do individual ones…my man is a bricklayer…and could eat 4 of those….LOL…so i just made a regular sized one….but OMG…it was so good….i actually made a bigger batch as i had a lot of leftovers….and ended up making enough filling for 3 pies….lol…so now i have nice easy freezer meals too…thanks…oh..and the step by step and the pictures-THANK YOU…it made it easy for me…. 🙂
Do you think it’s possible to ONLY make the sauce (for some other dish)? I am SO new to this…sorry! But, could I start with the whole stick of butter…then add flour and then the broth and milk? And WHY or DOES the broth have to be warm or hot? Thanks for the remedial help! HA!
Absolutely! That’s how I make my condensed cream of chicken soup substitute! I keep it warm so it doesn’t take extra time to heat up and I believe it thickens faster when it’s warm 🙂
Could you please tell me where you got the pretty dish under the ramekin in the picture of the finished product? Thanks!
Hi Judy! That’s actually a vintage napkin from my husbands grandmother:)
Oh my I actually made this in 9in cake pans and still so very very delicious. Who ever got this recipe it is well worth the keep. I give it a 10/10.
I am doing 12 single ramekins 8oz,for dinner.,,
Serve with salad?
Corn bread?
???????
Both sound excellent!
Can I just make a bottom crust with the same pie crust recipe? Will it cook thru or will it be soggy?
WOW. I made these last night. Two in Ramekins and 4 in larger but still small throwaway tins and froze the leftovers for a later date…but kept one out for tomorrow’s dinner because it was AMAZING. Best think I have made all year hands down! Thank you so much for sharing this recipe. I have all my family and friends just dying to make it next! I came across your blog after doing a google search for individual chicken pot pies and looking under images and picking the best looking one! So glad I did. Now I am going to browse more of your posts! So excited!
I’m so glad Jennifer! These are a favorite of ours too!
It is very very very VERY cold in Texas today. Love it! Still perfect. haha
I have made this recipe three times now, and it gets betta betta each time!
My wife was dead set against chicken pot pies…period. (long story…don’t ask). So, I polled the family and my son and I were in for chicken pot pies. The wife and daughter were on their own. I followed the recipe fairly closely. I used a mix of dark and light meat, removed the corn and added a bit of celery seed. I also chose to do a bottom crust. A simple layer on the bottom of each ramekin. While the filling is simmering, pop the ramekins (with bottom crust only) on a cookie sheet in the oven at 350 for 10-15 min (or until just about crisp). Pull them out, immediately add the filling, top with the remaining crust (with a little egg wash for shine) and back into the oven to cook. My son loved it. My wife had to try them and loved them as well. Definitely, a new staple at our house in the winter months. Great recipe!
I started making this and just realized I don’t have any chicken broth or cubes or nothing could I just use the broth that will come out of poaching the chicken? Please help
Unfortunately I don’t think it will add enough flavor… Sorry! Gosh I hate when that happens.
This is amazing! We’ve added it to our regular meal rotation and everyone loves it, especially my kids!
That’s great Shannon! I’m so happy to hear it! 🙂
Wonderful recipe. Now if you have one for a beef variation, that would be spectacular!
After I read the first 3 rules, I knew this recipe would be for me. <3 I try to make everything from scratch if I have the time and I am a lover of crunchy crusts (the more, the merrier!)
"Rule No. 1: They have to be in individual portions.
Rule No. 2: No “cream of chicken soup” can be used, what-so-ever.
Rule No. 3: There has to be plenty of crust. So much crust you won’t notice that there isn’t a bottom one."
And the photos look spectacular!!
I can't wait til I try this out today.
I have made this chicken pot pie for the second time now and it has turned out great both times. I made it for my family for dinner so I made one large portion in a 11×13 inch pan and everyone loved it. Thank you so much for this recipe!
Thank you for this recipe. I made it this afternoon. My husband & I loved it, and I’ll be sure to make it again.
Today was my first time making chicken pot pie from scratch, while this recipe is a couple of years old, thank God for the internet. This is the best chicken pot pie i have ever had, I will never ever ever go back to frozen. Thank you so much for the simplest recipe to follow that was absolutely DELICIOUS! I have lots leftover so I am hoping the recipe holds well in the fridge because I will be making more!
I’ve made this a few times now and it’s sooo good! Now I’d like to make several and freeze. Any suggestions for freezing then cook/thaw directions?
I just made these and doubled the recipe – never again as it’s a lot of work even though I cooked the chicken and potatoes yesterday. My shortcuts were that I used a one pound bag of frozen peas and carrots, I had fresh corn on hand and I also used Crescent Rolls instead of pie crust. For the life of me, I can’t make a good pie crust, so I stretched out the Crescent rolls and zig-zagged it around, thus it it didn’t need to have vents cut. My question is the same as Kelley above about freezing then cooking. My husband says no, as he thinks the milk separates. Your opinion? That sauce kicks major butt!
They are cooking in the oven right now–can’t wait to taste all this hard work! Yum… Just as a note it took me exactly 1 1/2 hrs all up to make this recipe and it was quite an easy follow.
Absolutely hate cream of chicken but I can eat this stuff out of the pot. I started mine with butter for a roux but added the spices and it is phenomenal. Also, made my own chicken stock and deboned the chicken that way. Best pot pie ever! Great stuff.
Do these freeze well before cooking???
Hi Christina! I have not froze them so I’m unsure. If you give it a whirl let me know how it turns out for you!
Could this be made in a slow cooker and poured over biscuits?
This was fantastic!!! I usually follow the recipe the first time I make something but I changed it a little bit BUT I kept the sauce the same … and that is what makes the flavour!!! Because I had left over frozen turkey and ham from our Canadian Thanksgiving … I used that. And I had a chicken breast left over so that was put in too. I also added some sage only because I like it with my turkey!! It was easy to make and everything tasted fantastic!
Thank you!!
These are truly the BEST Chicken pot pies EVER! I made a lot of small ones and froze them. A huge hit. Thank you so much
This turned out great! Myself and 4 other adults each loved it! They got all excited if the crust around the ramekin come out in a solid ring-I didn’t say they were mature adults! Made minor changes (no corn-celery salt instead of celery) and the only thing that was different was the length of cook time-I think it was closer to 45 minutes and I turned oven up after 30 minutes or so. Thanks for the recipe!
Amazing recipe!
Thanks very much, it turned out fantastic! Everyone said it was the BEST they had ever had!! Didn’t add the corn, but that was the only change.
Has anyone tried freezing the mixture for later use yet? It’s just my husband and me. Also, can the crust be frozen as well?
Smoked whole chickens for 3 hours with applewood. Made my own stock from carcass, used Half and Half rather than milk, roasted potatoes on BBQ, putting them on the bottom of the pan and pouring mixture on them was genius! Used 5 inch aluminum pans rather than ramekins…because I made 75 for a luncheon at Church. Thanks so much!
Steve – I want to do exactly the same for a fundraiser lunch with our youth group – how much dough did you need to cover the 75 you made for your church luncheon?
This is hands down my favorite receipe. I add broccoli and cauliflower to ours. I also use GF flour and they turn out ahhh-amazing. This is also my families favorite winter meal. I do these on the weekend when I have time. Thank you for making this broth simple and not cheesy like other recipes. YUCK. Please have more recipes like this. I have a very sensitive GI system and am always on the hunt for low-fat and low-fiber recipes w/flavor.
These were very good!! Lots of work, but so worth it! I baked all six, but have some left over. I want to freeze them. How long and at what temperature should bake them from the freezer? Should I thaw out the them first?
Love this receipe. Just discovered tamkins for individual portions. How does this hold up to freezing and how to do bottom crust with this
Yummy this looks so delicious. Thanks for sharing this for us.
Simon
This looks awesome. Oooh, and that crust! *wibbles in delight*
Have you (or anyone else) tried making these as turnovers, kinda like Hot Pockets? And if so, what modifications did you make, if any? I’m always cooking up batches of freezer meals for my elderly parents that they can just pop into the microwave and reheat, and I think they’d really love this recipe if I can just figure out a way to make it work for them. 🙂
Well, this looks epic! I will be trying this soon! Great blog and photography 🙂
Thank you Chris!
This recipe looks fantastic!! I’m trying not to eat processed food(clean eating) and noticed this recipe calls for flour and milk. Do you think whole wheat flour and almond milk will do fine with this recipe?
Hi Samantha! I think the almond milk would totally work. Whole wheat flour to thicken, should work. Although the sauce might not thicken up as much as it would if you used all purpose flour. Without testing this myself, it’s so hard to say for sure what the end results will be. But if you try it, I’d LOVE to hear how it turned out for you. Enjoy! <3
Looks good.
My son loves it.
Hi Amber! If you decide to give it a try, I’d love to hear from you! <3
MMMMMMMMMMMM
I wish I had some right now.
I made this recipe a couple of weeks ago(pan size) and the family said it was a keeper. Thank you. I love the individual idea and the ramekins.. I ordered myself some from JCPenney but… they were too small so I have to WAIT to make it again. Can’t wait much longer and may have to do it in the pan again lol
I’m so glad, Marion! Thanks for coming back and saying so!
What size ramekin did yoy use and does pie mixture freeze well since i am only cooking for my self. Been tying to find individual receipes like this. Thanks so much.
Hi Mary! I use 12 ounce ramekins and I gave a link to similar ramekins that I have in the post. 🙂 I honestly have not froze these. But I think it would be fine. If you do try it, I’d love to hear how it worked out for you! Have a great day!
This makes THE BEST pot pie! I didn’t really care for chicken pot pie (you know the frozen ones from the store with the mystery chicken). I was glad I found your recipe! You have made me a chicken pot pie lover!
The only thing I changed was that I didn’t have chicken broth, so I did just use those chicken bouillon cubes, turned out so good that I will continue to make it that way 🙂
I made this recipe and split it in half. I ate one that day, but then I poured half the filling into a freezer bag and froze it for later. It freezes well! When I am ready to prepare it I just thaw out the bag of frozen filling, dump it in a small casserole dish and top it with a fresh homemade pie crust.
This is the ONLY pot pie I will ever make. SO good!!!!
SO happy to hear it, Ashley! Thanks for taking the time to write such a wonderful review! 🙂
Hi Laurie, I just made your recipe (taste-testing all the way–DELICIOUS!!!) and as soon as my parents get here, we can dig in! CAN’T WAIT! Question: I only baked 4, so I put the other 2 in the freezer. How do you recommend I cook the frozen ones? Do I thaw in fridge overnight (or something like that), or put them directly frozen into a 375 degree oven? And if you say they go in oven frozen, what would the baking time be? Thank you!!!
Hi Kimberly! I’m so happy to hear it!! I personally would put them straight into the 375-degree oven and add a few minutes or so (maybe 5?). I also would suggest inserting a knife in the middle to check and see if it’s hot in the middle. 🙂 I hope this helps!
Thank you Laurie! Yep, that worked! And, my family LOVED them!!! They went NUTS for the crust!!! I will definitely be making this recipe again, and often! It’s actually really easy once you prep everything. I’ve already forwarded your recipe to a few friends!
I’m so glad Kimberly!
Viola is a musical instrument. Voila- French language – look, there it is!
Yes, unfortunately my computer was thinking viola (autocorrect) when I was thinking voila! Ugh, technology.
Just made this tonight. Did the 9×13. Filling runny, soupy runny. Cooked the filling at least 45 minutes. The crust was totally awesome as was the filling. Will add more flour to make it thicker. Followed the directions to a T.
Hi Meg, I’m sorry to hear the filling didn’t thicken up for you, but glad you enjoyed it nonetheless! 🙂
I have to say: pot pies = not a part of my original culture cuisine at all, therefore I didn’t care much for the ones I tried so far (bought).
That said, this recipe made me:
(1) want to try and make my own crust
(2) order ramekins (cause always looking for an excuse to get some new kitchen accessories:))
(3) think: hey, maybe I never cared much for store/ market bought pies because I didn’t make them myself….. *raised eyebrow while slowly nodding*
Ramekins ordered – check!
Next: pot pie making! Will keep you insta-posted:)
Got any other successful pot pies to share? My boyfriend mentioned steak pot pies and I don’t even know what those would be:)))
I first made this recipe years ago. It has since become one of my go-to recipes that always wows people. Its just a simple comfort food dish thats easy to make. I’ve turned many a pot pie hater into a pot pie lover. Instead of ramekins I always use oven safe bowls, the type with a handle, since I find its a better portion for one person (or the huge men I usually cook for). Making the crust from scratch instead of store bought is necessary–I’ve done both. The crust is such an integral part of the dish, just take the time to do it the night before and it’ll bring your pies up tenfold. Tonight I was browsing the site for recipes and wanted to come back to the original to post this and say how much I love this recipe in particular! Xo
Made this tonight. It was sooooo yummy. The crust is awesome. My son kept asking if he could have more crust. I did make it in a 9 x13 glass baking dish which took probably 45-50 minutes to bake the crust properly.
I’m so glad, Lori! Thank you for taking the time to make the recipe and leave a comment!
Can I prepare them in a deep, 2″-3″ pie/food tin and freeze them for use at a later date?
Just wanted to know if you have any nutritional info per pie?
Hi Audrey! I’ve updated this recipe printable to reflect the approximate nutritional information.
I have been making this for several years now and it is so yummy! I usually make it into one big pot pie in a baking dish just because it is simpler. And lately I have been using frozen diced carrots too. The buttery crust is divine! Thanks for the great recipe!
I’m so glad to hear it, Rebekah!
I LOVE THIS! I’ve been making this for years with a few adjustments (i.e. canned peas/corn, store bought dough and rotisserie chicken) and my family loves it! I like to make a quadruple batch and freeze individual portions for easy meals later on. It freezes wonderfully!
That’s so great, Lis! Thank you for such a great review. It’s greatly appreciated!!
I found your site and this recipe a couple of years ago and it has become my go-to for chicken pot pie. Since I prefer more celery, carrots and peas than potatoes, I omit the potatoes and add more of the others. Thanks so much for sharing your love of cooking.
I don’t have individual dishes, so I use a stoneware for making 4 small loaves of bread. After rolling out the crust dough, I cut one of the crusts and press it gently in the bottom, then spoon the filling into each and top with the 2nd crust. So delicious! There are 4 of us, but this recipe always makes so much that I freeze half of the filling for a few weeks later (mentioned how I do that in reply to someone else from 2013-forgot to mention that after it’s cooled, I freeze it in Ziploc bags). So good! Especially on cold nights!
Also, the crust is so easy to make that I always make that fresh each time.
I made this today and it is the best pot pie recipe I have tried. I didn’t use ramekins however because I didn’t have enough or the right size for this recipe. It’s enough to make 2 nine inch deep dish pies. I also added the potatoes with the other ingredients and it turned out fine. I just didn’t cook potatoes all the way and they were perfect when the pot pie was done. I am freezing the rest for another day. I also added a bit of heavy cream to it since I like it thicker. Thank you for a great recipe that my whole family loves.