A few days ago, I overheard a gaggle of my favorite teenage girls discussing the foods their moms made best, the things that reminded them of home and family. Now granted, I’m in the South, but invariably, the favorites were macaroni and cheese, chicken and dumplings, and chicken pot pie. Sara and I spent YEARS trying to find a homemade macaroni and cheese recipe that we liked, but we finally did. And I do have a chicken and dumplings recipe that I love. Which means…drum roll please…chicken pot pie is up today!
Two years ago, our family kind of found our world turned upside-down. It was an unbelievably stressful, scary, unexpected, fish-out-of-water experience. You know, one of those times when you have really fabulous plans and then those plans totally change without your permission? Yeah, it was one of those. On top of everything else, I had a brand-new baby, meaning I wasn’t really going anywhere. So let’s combine emotional trauma and lots of nursing/web-surfing and that is when I discovered Dani and her chicken pot pie. I made it and I loved it. My family loves it. Even my cat, who, strangely, doesn’t like human food, will hide and pounce at us unsuspectingly in Hobbes-like fashion when we’re eating this. This would be the perfect recipe to show up show off to your mother-in-law when she questions whether her baby boy/girl is being properly cared for.
I’ve tweaked just a few things–I use leftover Fauxtisserie chicken (although an actual rotisserie chicken would also work great) instead of boiling chicken breasts, just to save on time and mess (and the fact that I have gaggy sensory issues with boiled chicken). Also, I cut the potatoes into significantly smaller pieces because my husband refuses to eat a cooked vegetable larger than about 1/4 of a cubic inch. Additionally, I use homemade cream of chicken soup because, well, I like it. Same goes for the homemade pie crust. Dani, I hope I haven’t completely destroyed your mom’s chicken pot pie! 🙂
how to make it
You’ll need 2 unbaked pie crusts, a pound of chopped rotisserie chicken, a 12-ounce bag of frozen peas and carrots, a minced onion, some minced garlic, about a pound of red potatoes, 2 cans cream of chicken soup (or one recipe of homemade cream of chicken soup), some kosher salt, freshly ground black pepper, and poultry seasoning.
Preheat oven to 400 F. Bring a large pot of salted water to a boil. When ready, add potatoes and boil until tender. Meanwhile, heat about butter in a medium skillet and make sure the onion and garlic are chopped.
When the butter is bubbly, saute the onion until it’s translucent and the garlic is fragrant. Set aside.
Place pie plate on a baking sheet and bake for 40-45 minutes or until the crust is golden brown. Remove from oven and allow to stand for a few minutes before serving.
Chicken Pot Pie
Description
This homemade chicken pot pie is comfort food at its finest!
Ingredients
1/4 teaspoon poultry seasoning
Instructions
Preheat oven to 400 F. Bring a large pot of salted water to a boil. When ready, add potatoes and boil until tender. Meanwhile, heat about butter in a medium skillet. When the butter is bubbly, saute the onion until it’s translucent and the garlic is fragrant. Set aside.
Place pie plate on a baking sheet and bake for 40-45 minutes or until the crust is golden brown. Remove from oven and allow to stand for a few minutes before serving.
Notes
These can be made in individual pie dishes or ramekins–divide the filling mixture evenly among the ramekins and then top with pie crust, cut vent holes, and brush with egg mixture. The baking time is exactly the same.
Questions & Reviews
Do I add water with the soup like it calls for on the can?
Nope, just the soup!
Hi Ladies! I just wanted to let you know how much I absolutely LOVE this recipe. It gets rave reviews from the family, my boyfriend doesn’t make a sound during dinner and it was even fire station worthy and got rave reviews from hungry firemen! keep bringing us the fabulous recipes! I love the one potish meals, they make my life easier 😀 and my boyfriend also likes to bring them to the station because its alot less work on nights he has to cook! (Tip: I made the pie filling and popped it into a ziploc freezer container, minus the crust. Then when I want chicken pot pie I just defrost the filling and make a crust! I just wasn’t happy with how the left overs I had done previously with the crust already on turned out! Its a half-way done meal with only a small amount of prep, but with the perks of everyone thinking you slaved in the kitchen forever. Couple minutes defrosting, making a crust. and then go hang out for an hour while it bakes!) Thanks again ladies for changing my cooking!!!!!
Loving your website…looking for your cookbook next!
I must be blind but where do you note how many your recipe’s feed? I cook for a family of 8-9 each night and would love to make better approximations…thanks!
We try to include the serving sizes, but sometimes we forget! 🙂 This recipe will serve 8-10 and most of our main dishes serve 6-8 and side dishes tend to serve 8-10.
We had this for dinner tonight and it was so delicious. Thank you! I also used your cream of chicken and pie crust recipes (we live in a foreign country where you can't buy the prepared versions of that stuff…which is sometimes a good thing).
Thanks again!!
Made these tonight. I was a little skeptical because I have a recipe similar to this and it's just all right. This one was waay better. Made the homemade crust and it was awesome. I've made pie crust before but those weren't as good as this one. They came out dry and tough, not at all flaky like this one. Also, I halved the recipe and was worried that one can of cream of chicken was too little. I was wrong! I added about a tablespoon of milk to make it thinner, DON'T do that. It was still very good though. Throwing out my other pot pie recipe definately!
Made these tonight (in little ramekins) and it was a big hit! We have a bunch of them though, but again, so delicious.
Great recipe – I love a CLASSIC chicken pot pie recipe 🙂
I made a few minor tweaks to improve the nutrition. Check it out at my new blog
http://blogfoodbetter.blogspot.com
Just thinking out loud here…
Do you think it would be possible to do this like you have done your single serving dessert pie in the freezer (i.e. put the filling in a mason jar, then the crust, then the lid on top?)
Just curious what ramekin size ya'll use? I may have some oven proof mugs, but the ramekins are really cute =) Also, do you use the same kind size ramekin for your cookie/ice cream heaven dessert? thanks!
Deborah- We've heard about a lot of people doing this, but we're not canning experts, so we really aren't sure!
I have made the cakes in a jar, am going to try the apple pies as I send these to my son in the Marines in afghanistan, They love them, If I prepare the lids in boiling water and seal them as they come out of the oven and tighten as they cool, could I send them overseas to the guys? I am sure they would love some home cooked real food. Deborah
I would like to say that because my little jars were being used up by mini frozen berry pies. and my pie dish had a chocolate chip pie in it, and i had an incurable craving for chicken pot pie, i made my mini cakes in a CUPCAKE TIN!!!! and they turned out WONDERFULLY!!!!
Jessica, I'm so glad you liked it! 🙂 You know, you could totally take this to her unbaked and just let her cook it whenever it works for her. For other meals you can make ahead, copy and paste this link:
https://ourbestbites.com/search/label/Freezer%20Meals
A lot of them are things you can make a lot of ahead of time and the freeze and either thaw or cook in a slow cooker.
Hope that helps!! 🙂
First, I have to say this is the best chicken pot pie I have ever eaten! So, I would like to make this for a fried who just had a baby and I was thinking of putting it all together and not baking it; I figured I would let her do that so it's fresh for dinner. Do you think that would be okay or should I just bake it and let her reheat it? And if you have any suggestions for dishes that might work better for something like this – I would love to hear them 🙂
Thanks,
Jess
I made this dish tonight, and loved it. When I said I was making chicken pot pie, my boyfriend wasn't too excited. He ended up LOVING it, though, like I knew he would.
I think next time I'll only use half an onion, though. A whole one seemed to be a bit much.
On the back of the Kraft sharp cheddar shredded cheese package is a recipe for Mac n' cheese with spinach and BACON! (BACON!!!!!)
woah. It's seriously awesome.
This is the one you've been searching for.
Made these yesterday, great recipe!
My homemade cream of chicken soup came out a little bland at first, but that might have been the cheap chicken broth that my grocery store carries. Some extra broth and spices perked it right up.
Also, I am officially in love with this blog. Just sayin'…
I'll definitely have to try this, but since you mentioned mac-n-cheese, I thought I'd suggest a super yummy recipe that I recently tried. It's so delicious. Give it a go!
We made this tonight and loved it! The crust was delicious, and I am forever indebted to your fauxtiserie (sp?) chicken.
I don't like pot pies. I have bad memories of my mom making us microwave pot pies as a kid and hating them. So I was a little leery going into this recipe. I have been on this kick lately to make things that I don't like. How weird is that?! I think I am convinced that I will like them now or something. Well let me tell you….I LOVED this. I am not sure if it was the crust from scratch (your recipe) or what, but this was really really really good. And the hubbs thought so too. And he's not real big on veggies. I see a trend with husbands not liking veggies here. And it was pretty simple. I know some people don't think rolling out a pie crust during the middle of a non-holiday week is calling it simple, but I did. 🙂 Thanks for the awesome recipe. Keep up the fabuloso job.
Any suggestions on how big the individual portion size mugs/ramekins should be? I'm guessing about 8 oz. size, but didn't know if that might be big? Definitely wanting to try individual portions! Thanks!
I was really nervous about making this because I was doing your cream of chicken soup and your pie crust as well but it turned out GREAT and my husband and I loved it! The next time I made it I put a little cheese on top before putting on the top crust and gave it to a neighbor. They said that was yummy. You guys are the best!
Thanks for the great recipe! My very picky 2-year-old thought it was "cake" and was very excited to have a slice. I wondered if he would keep eating it once he realized it wasn't really "cake" and he did keep eating it!!! I was so excited to sneak a few veggies in his diet! Next time I make this, I am going to double the amounts for the filling and freeze half of it in a gallon ziploc bag. Then when I am ready to have it again, all I have to do is put it in the fridge the night before to thaw and whip up a pie crust when ready to bake. Thanks!
this was great!! I was out of red potatoes but had russets so I peeled them, diced them and boiled them, although it was slightly dry so maybe a little too much potato. Next time I will add a little milk now that I know the right consistency to look for. We all loved it even my picky 9yr daughter!! Thank You!
For a freezer meal I would do it like my peach pies, line a pie dish with plastic wrap, put the filing in wrap over the filling and freeze, then when ready unwrap and put it in a crust, but prebake the crust bottom about 10 minutes to avoid soggy from the filling as it thaws, then bake a little longer.
Cusaks–While I've never done it before, I'm almost positive that you could bake it and then freeze it, or just freeze it uncooked and let it bake a little longer. Looks like I need to try that next because that would be an AWESOME freezer meal! 🙂
This was VERY good. I am leaving for a week and wondering if I can make this and just freeze it whole? Will it be soggy or something?
I love chicken pot pie, especially now that the weather is getting colder. One thing I do when I make it is add a layer of grated cheese to the top before the pie crust, so yummy!!
When do I add the cream of chicken soup? and to u add water (can full) too? I may just make a roux and add some homemade chicken soup instead.
this looks amazing! thank you!
I'm bookmarking this for this winter, looks so good!