blustery day chicken pot pie

Blustery Day Chicken Pot Pie I One Lovely Life

I do this.

A lot.

I get an idea in my head, then end up researching options for weeks. Weeks. So, I’ll be honest, I’ve been after a chicken pot pie recipe since the beginning of October. I found all kinds of options–thickened broth only, canned soup, lots of cream and butter–I just couldn’t seem to find what I thought was a good balance.

Blustery Day Chicken Pot Pie I One Lovely Life

I wanted to try something without cream of chicken soup. I was looking for something your great-grandma who lives on a farm might pull out of the oven on a frosty, blustery night for dinner. Something from scratch with a few teeny fancy embellishments here and there (fresh rosemary and a sprinkle of best-quality parmesan).

I finally found what I think is a good balance. I ended up with a broth thickened with butter and flour and then a little half-and-half. It was creamy and delicious without completely breaking the caloric bank. Plus, with lots of delicious vegetables and tender chicken, I found it really hit the spot.

This time, I opted to make little individual pot pies in ramekins, mostly because I’ve always wanted to try it, but the recipe should do nicely in a 9″ pie dish. I’ve written directions for both options below.

Blustery Day Chicken Pot Pie I One Lovely Life

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Blustery Day Chicken Pot Pie


Ingredients

Scale
  • 5 Tbsp butter
  • 2c diced, peeled potatoes (this was about 2 medium-large potatoes)
  • 3 carrots, diced or sliced
  • 1 onion, diced
  • 2 stalks celery, diced
  • 5 Tbsp flour
  • 3c chicken broth (bonus points for homemade)
  • 2c chicken, cooked and diced or shredded
  • 3/4c frozen peas
  • 1/2c half-and-half
  • salt and pepper to taste
  • 1/21tsp fresh rosemary or 1/41/2tsp dried rosemary
  • 1 double pie crust
  • Optional: egg wash (1 egg + 2tsp milk), parmesan cheese

Instructions

  1. In a large soup pot, melt butter over medium heat and add potatoes. Cook 3-4 minutes, then add carrots, onion, and celery. Cook over medium heat 5-8 minutes or until carrots and celery are crisp-tender.
  2. Sprinkle flour over vegetables and stir (mixture will look very thick and a little sandy). Cook 2-3 minutes, then add chicken broth. Stir and cook until thickened. Stir in chicken, peas, and half-and-half. Cook 3-4 minutes longer. Taste and add salt and pepper to taste (be generous). Stir in 1/2tsp rosemary and taste, adding more if desired.

For 9″ pie:

  1. Roll out bottom crust and place in pie dish. Pour filling into pie shell. Roll out top crust and place on top of the filling. Fold ends under and finish edges by crimping or pressing down with the tines of a fork. If using, brush with egg wash and sprinkle lightly with parmesan. Cut 2-3 slits in the top crust with a knife. Bake at 375 degrees 40-50 minutes or until golden brown.

For ramekins:

  1. Scoop filling into ramekins. Roll out crust dough and cut out squares large enough to cover ramekins. Cover top of the filling with dough squares, using as much dough as necessary. If using, brush with egg wash and sprinkle lightly with parmesan. Cut a small slit in the center of each ramekin with a knife. Bake at 375 for 30-40 minutes or until golden brown.

 

8 Comments

  1. Yum! A chicken pot pie recipe I used for the first time had phyllo sheets on the top. It was a fun twist to the usual American pot pie. I like how you baked them in ramekins! I have wanted to do it, but haven’t yet….

  2. This looks great! I was in the mood for this recently too. I made the recipe from Cook’s Illustrated (a quick weeknight version that still took 2+ hours). It was excellent and froze well (although I changed the topping to just phyllo to speed up the process). It was in their recent magazine, so it might also be on their website if you are interested. The two things they did to deepen the flavor – add some tomato paste and mushrooms.

    So glad your pregnancy is going so well!

  3. What a delicious dish for warming you up during the winter months. Those photos are just gorgeous. By the way, I’m holding a CSN giveaway on my blog and you’re welcome to come by and enter.

  4. Hi, Paiges’s mom here-Just ate your great version of chicken pot pie. Rod said it was the best pot pie he ever ate and wanted to know where I got the recipe. I said from Emily . He automatically knew where I got it when I said that. I made the whole pie version and put egg wash on it. Wow! Beautiful.

  5. I was just perusing the internet for a new chicken pot pie recipe to make tonight with my leftover turkey, and then I thought, “Duh! I’ll check Emily’s blog!” So I am making this tonight. Chicken pot pie is one of those things that I can’t ever quite find the perfect recipe for, but that I love. So I’m excited to try this one and see if it’s THE one. Thanks!

  6. I just got around to making this tonight, and it was exquisite. I think that next time I will only do a top crust, cause it was WAY too rich (maybe it’s my crust…or maybe it’s that none of my kids like pie crust), but it was so good! I will definitely be making it again – next time I’ll try chicken (I used turkey and homemade turkey stock this time, which worked beautifully, but I’m curious to see if chicken will taste different).

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