Homemade Chicken Pot Pies
These Homemade Chicken Pot Pies are incredibly delicious and cozy. Homemade pie crust tops ramekins filled with an easy, lusciously creamy homemade chicken and vegetable filling.
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°F (or 190°C). Place 8 ramekins onto a rimmed metal baking sheet.
- Melt 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 chicken broth and 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
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
- To make an egg wash, simply beat 1 egg with a splash of water.
- This can also be made in a casserole dish or skillet as one large pot pie.
Nutrition
Serving: 1g | Calories: 519kcal | Carbohydrates: 25g | Protein: 19g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1008mg | Potassium: 536mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2891IU | Vitamin C: 10mg | Calcium: 89mg | Iron: 2mg