Chicken Pot Pies


We love pot pies, but with everyone coming and going at different times, sometimes the crust gets soggy waiting for someone to come….. so to combat this problem, I make individual pot pies (You saw this coming, as I like making most things individual).  It’s really quite simple and easily freezable for a make ahead meal.

When I bake a chicken, I usually bake two and freeze leftover meat for the future, if you’re going to bake one chicken, bake two it’s just as simple and really not that much extra to clean up and you’ve got extra meat for a future meal, saving you a lot of time.  So saute onion, celery and carrots, then add in chicken, thicken the mixture with flour and make a gravy/sauce with chicken, add to and individual ramakin or pie plate, top with a premade pie crust and 15 to 20 minutes or until crust is brown and filling is hot.

Chicken Pot Pie

I always freeze leftover filling in Ziploc bags and  a separate bag, I freeze the crust, so you have a quick meal or lunch.  Just thaw, bake and serve.


Chicken Pot Pie

4 TBSP butter

1/2 cup of diced onion, celery and carrots

2 cups of chicken, cooked and diced

4 TBSP flour

3 cups low sodium chicken broth

salt & pepper

1 tsp. dried thyme

1/4 cup of heavy cream

1 premade pie crust, store bought or homemade

In a skillet, melt butter and saute celery, onion and carrots for 5 to 10 minutes until they start to soften.  Stir in chicken and sprinkle flour and stir to combine cooking a few minutes.  Add chicken broth, bring to a boil to thicken.  Add salt, pepper and thyme and stir.  Pour in cream, stir to combine for about 3 minutes and add mixture to ramakins or pie plate and top with crust.  Slice a small slit in pie crust and bake in a 375 preheated oven for 15 to 20 minutes for an individual pie or 30 to 35 minutes for a large pie.  If the crust gets too brown before pie starts to bubble, cover crust with foil

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