When the days start getting shorter and the temperatures start getting colder, tummies start getting rumbly for honest, warming comfort food. This Dreamy Chicken Pot Pie answers the call.
Make it with leftover roasted or cooked chicken and pre-prepped pie crust and vegetables, and it's also a dream to make: easy, satisfying, perfect. The sauce, too, can be made up to two days ahead.
For Many Ones or Many at Once
This recipe can be used to make individual pot pies as well as one big one. Just roll out the dough and cut out circles about two inches bigger in circumference than the ramikens you plan on using. Cut out circles the same size as the ramikins to put on the tops.
Gently press the larger circles of dough into ungreased ramekins. Fill with the pot pie mixture; do not overfill. Cover with the smaller circles, seal the edges, and slice a couple small slices in the top. Place ramekins on a sheet pan and bake.
If you choose, you can freeze unbaked pies--ramekins or whole--up to a month. Wrap tightly in plastic, and thaw before baking.
Dreamy Chicken Pot Pie
1 pie crust
Filling:
- 3 cups cooked chicken (Lemony Grilled Chicken Breasts are perfect)
- 2 stalks celery, sliced thin
- 2 carrots, peeled and diced
- 1 onion, chopped
- 2 cups cooked peas
- 1 TBS chopped rosemary
- 1 TBS fresh thyme
- ¼ tsp celery salt
- Kosher salt and fresh ground pepper to taste
- 2 TBS extra virgin olive oil
- 2 TBS butter
- 1 clove garlic smashed
Sauce:
- 4 TBS butter
- 4 TBS flour
- 1 cup milk (or cream), warmed
- 1 cup chicken stock (or broth), warmed
- 1 tsp Worcestershire sauce
- ¼ tsp dried mustard powder
- 1/8 tsp nutmeg
- ¼ tsp white pepper
- 1 egg, whipped, for washing top crust of finished pie
Directions:
- Preheat over to 350°
- Prepare pie plate with the bottom crust
- Melt butter with the olive oil in sauté pan over medium low heat
- Add smashed garlic and ¼ tsp kosher salt
- Saute garlic until soft, but not browned
- Remove garlic and discard
- Add carrots, onion, and celery and sauté for 3-4 minutes
- Add herbs and celery salt, stir, and continue sautéing until carrots are tender
- Remove from heat and set aside
- To make the sauce, melt the butter in a sauce pan over medium low heat
- When butter is melted, add the flour and stir vigorously to break up any lumps
- Stir constantly and watch until the mixture just starts to darken, slowly add the warm stock and then warm milk, whisk
- Add Worcestershire sauce, dry mustard, white pepper, and nutmeg and whisk gently
- Stirring constantly, cook sauce until it is thick enough to coat the back of a wooden spoon
- Taste and season with kosher salt
- Remove from heat and add to the vegetables, stir to combine
- Pour into prepared pie plate and top with the second half of crust
- Seal the edges of the two crusts together
- Make 3-4 slits in the top crust with a knife, brush with the egg wash
- Bake until middle is hot and crust is browned, about 45 minutes
- Let rest about 10 minutes after removing from oven
- Serve and enjoy!
More delicious ideas for leftovers:
Roasted Chicken and Potatoes Pizza
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