Chicken Pot Pie, often affectionately nicknamed “Pot Pie” for short, is a classic savory pie filled with a deeply flavorful mixture of tender, cooked chicken, a colorful assortment of vegetables, and a rich, creamy gravy sauce, all encased within a golden, buttery, and incredibly flaky pastry crust. It stands as the quintessential comfort food, especially cherished on chilly days, as the warm, hearty filling and hot, crisp crust create an immensely satisfying and wholesome meal perfect for the entire family.

What’s In Pot Pie? The delicious core of a chicken pot pie typically features a medley of traditional vegetables such as finely diced potatoes, tender carrots, sweet green peas, aromatic celery, and savory onion. These ingredients are first cooked to perfection, then generously coated in a luscious, perfectly seasoned gravy. The foundation of this beloved dish is, of course, the pie crust, which you can lovingly prepare from scratch for superior flavor and texture, or conveniently purchase ready-made from brands like Pillsbury for a fantastic time-saving option.

This incredibly versatile recipe is specifically designed to produce a dozen individual 7-ounce pot pies, perfectly sized to fit into jumbo muffin cups. This miniature format is ideal for personal servings, making them a fantastic option for single meals, convenient packed lunches, or controlled portions. However, the true beauty of this recipe lies in its adaptability: you can effortlessly transform it into two traditional 9-inch pies or even a large, comforting casserole if you’re feeding a bigger crowd or prefer a classic, family-style presentation. Should you find yourself with more delicious pies than you anticipate eating right away, these individual pot pies freeze exceptionally well when unbaked. This brilliant make-ahead strategy allows you to simply store them in the freezer and bake them at a later date for a fresh, homemade dinner whenever convenience calls.

Planning to bring a delicious, crowd-pleasing dish to a potluck or family gathering? Consider preparing this recipe in a disposable foil pan, such as a sturdy 13×9-inch lasagna pan. It’s a fantastic, fuss-free method for feeding a large group without the added worry of transporting multiple delicate pie plates, ensuring easy cleanup and a much-appreciated, satisfying contribution.

While store-bought pie crusts (such as those from Pillsbury) offer undeniable convenience, they often contain hydrogenated fats which many home cooks prefer to avoid for health and flavor reasons. Crafting a homemade all-butter pie crust, on the other hand, takes mere minutes to bring together into a supple, workable dough ball. After a brief but crucial chilling period, this homemade crust rolls out effortlessly and bakes into an incredibly flaky, golden-brown pie shell that truly elevates your chicken pot pie to gourmet status. There’s absolutely no need to pre-bake the bottom crust; it will cook perfectly through and become beautifully crisp with the delicious filling inside. Best of all, this versatile pie crust recipe is equally fantastic for both sweet and savory pies alike!

• Prepare the Pie Crust: Begin by placing the unbleached all-purpose flour (or bread flour for an even flakier texture) into a spacious mixing bowl. Using a box grater, carefully grate the very cold, firm butter directly into the flour. This ingenious technique helps create small, even pieces of butter, which are absolutely key to achieving a light, airy, and flaky crust. Gently mix the flour and butter together with your hands or a pastry blender until the mixture resembles coarse crumbs. Gradually pour in the ice-cold water (ensuring there are no ice cubes) and mix just until a soft dough begins to form. The dough will feel slightly tacky, which is perfectly normal. It’s crucial to avoid overmixing, as this can develop the gluten too much and result in a tough crust.
• Chill the Dough: Shape the dough into a flat disc, wrap it tightly with plastic wrap, and place it into the freezer for at least 45 minutes. This crucial step serves two purposes: it firms up the butter, which creates pockets of steam for flakiness, and it allows the gluten to relax, making the dough much easier to roll out without sticking or tearing.
• Roll Out the Pie Crusts: Divide the chilled dough into three equal parts using a bench scraper or a sharp knife. Generously flour your work surface and rolling pin. Take one piece of dough and roll it out into a rectangle approximately 16×11 inches. While working with one piece, ensure the other dough portions remain refrigerated to keep them cold. Cut this large rectangle in half lengthwise, and then twice crosswise, to create six equal squares (each roughly 6×5.5 inches) for your bottom crusts. Repeat this exact process with a second piece of dough to get another six squares, totaling twelve bottom crusts. Save the third piece of dough for the top crusts.
• Transfer the Pie Crust: Lightly sprinkle some flour into each jumbo muffin tin cup to prevent any sticking. Carefully place one pie square into each tin, gently pressing it down to line the bottom and sides without stretching it too thin, which can lead to a tough crust.
• Fill the Pie Crust: Spoon approximately 1/2 cup of the prepared, cooled chicken and vegetable filling into each pie crust. Then, ladle about 1/4 cup of the savory soup gravy over the filling, ensuring an even distribution throughout each individual pie.
• Roll Out the Top Crust: Roll out the last piece of dough into a larger rectangle, about 17×13 inches. Using a 4.5-inch mug or a round cookie cutter (like a donut cutter without the center), cut out twelve perfect circles for your top crusts.
• Crimp Edges and Cut Slits: Carefully place a cutout circle over each filled pie. Gently fold in any overhang from the bottom crust and firmly pinch the edges together to seal the pie completely. Then, crimp the edges decoratively with your fingers or the tines of a fork to create a beautiful, classic pie finish. Use a sharp razor or a small, sharp knife to cut three or four small slits into the top of each pie; these essential vents allow steam to escape during baking, preventing the crust from becoming soggy and ensuring a perfectly flaky result.
• Apply Egg Wash: In a small bowl, whisk one egg with a fork to create a simple egg wash. Using a pastry brush, lightly brush the tops of each pie with this egg wash. This will not only give them a beautiful, deep golden-brown, glossy finish but also contribute to a wonderfully crispy texture when baked.

A chicken pot pie is a wonderfully filling and hearty dish, generously loaded with tender chicken and a colorful assortment of vegetables. Making your own homemade chicken stock provides an unparalleled depth of flavor and protein-packed goodness that no carton of store-bought broth can truly replicate. However, if you opt for store-bought broth, remember to taste and adjust the salt content in your recipe accordingly, as these often contain significant amounts of sodium. Crafting homemade pies is a surprisingly simple endeavor, and having a convenient stash of these personal freezer pies on hand will undoubtedly make you a very satisfied and prepared cook!

Key Ingredients for Your Perfect Pot Pie:

• Two Pie Crusts: You’ll need enough dough for both a bottom and a top crust for each individual pie. Our homemade recipe yields sufficient dough for 12 personal pot pies. If you prefer the convenience of refrigerated store-bought pie dough, plan to purchase at least three double-crust boxes, as you’ll need to roll out the pre-formed disks to adequately fit your jumbo muffin tins.
• Hearty Vegetables: This pot pie is generously packed with classic, comforting veggies like sweet carrots, vibrant green peas (often frozen for convenience), savory onion, crisp celery, and hearty, starchy potatoes. Feel free to use fresh or frozen vegetables depending on your preference and available time.
• Tender Chicken: For the ultimate ease, utilize leftover cooked chicken, shred a store-bought rotisserie chicken for instant flavor, or even use canned chicken. If starting from raw, one large chicken breast (approximately 12 oz) or about six chicken tenders will suffice. For advanced planning, pre-cook and shred the chicken a day before, or if in a rush, our instant pot shredded chicken method is incredibly efficient.
• Rich Chicken Broth: While store-bought cartons are convenient, making your own broth using bouillon powder, paste, or cubes offers greater control over flavor and sodium levels. We often recommend powder chicken stock with water for its rich, concentrated taste. Remember to taste and adjust salt if using pre-made broths, as they are typically high in sodium.
• Classic Roux: A simple yet essential combination of melted butter and all-purpose flour forms the classic roux, which is the foundational thickening agent for our rich, velvety gravy sauce. This creates the perfect, luscious consistency for your pot pie filling.
• Fragrant Dried Herbs & Spices: The savory heart of this dish comes alive with a blend of aromatic dried thyme, subtle celery seeds, and fragrant rosemary. These herbs infuse the pot pie with a delightful aroma and deep, earthy flavor, beautifully complemented by freshly ground salt and black pepper. Fresh herbs can be a wonderful addition; for example, fresh chives can replace onions for a milder, garden-fresh flavor. Feel free to experiment with other preferred spices such as garlic powder, dried parsley, poultry seasoning, fresh sage, or even a touch of turmeric for a beautiful golden hue in your gravy and crust.
• Creamy Milk: A touch of milk lightens the gravy, adding a smooth, creamy texture and enriching the flavor profile. For an even richer, more indulgent pie, consider opting for half-and-half or decadent heavy whipping cream.

Note: You can certainly adapt this recipe by incorporating your favorite gravy bases or sauces, such as the comforting sauce from a classic chicken and dumplings recipe, or the delightfully creamy, seasoned base from our popular Chicken Pot Pie with Biscuits. Both options will result in a wonderfully flavorful and satisfying filling!

This comprehensive recipe guides you through making homemade chicken pot pie, specifically crafted for two jumbo muffin tins to yield 12 personal-sized pies. For convenience and ease, you can mix all the cooked chicken, vegetables, and gravy in one large pot before filling, or keep them separate and ladle the gravy individually into each pie. Our detailed photo tutorial aims to make the preparation process as straightforward and enjoyable as possible, even for beginners. Should you prefer, this versatile recipe can easily be adapted for a traditional 9-inch pie dish or transformed into a comforting, family-style casserole. The choice is yours!

Step-by-Step Directions:

1. Poach the Chicken and Vegetables: In a medium saucepan, bring approximately 6 cups of water to a rolling boil. Carefully add the raw chicken breast, the peeled and diced potato, and the peeled and diced carrot. Reduce the heat to a gentle simmer and cook for 15-20 minutes, or until the chicken is fully cooked through and the vegetables are tender when pierced with a fork. Once cooked, drain the water, then allow the ingredients to cool slightly. Once cool enough to handle, dice the chicken into small, bite-sized pieces. Combine the diced chicken, potato, and carrot with the frozen peas in a large mixing bowl and set aside. (You can skip this poaching step if you’re utilizing convenient shortcuts like pre-cooked chicken, frozen mixed vegetables, and hash browns.)
2. Prepare the Savory Soup Gravy: In a large skillet or saucepan, melt the 4 tablespoons of unsalted butter over medium heat. Add the finely diced onion and celery, and sauté until they become soft and translucent, which should take about 5-7 minutes. Whisk in the 3 tablespoons of all-purpose flour, cooking for another minute to create a light roux, which will thicken your sauce. Gradually pour in the 3 cups of chicken broth and 1/2 cup of milk, whisking continuously to prevent any lumps. Add the celery seed, black pepper, dried rosemary, bay leaf, dried thyme, and salt. Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 minutes, stirring occasionally, until the gravy thickens to a creamy, yet slightly runny consistency (remember, it will thicken further as it bakes in the pie). Remove the bay leaf before mixing with the filling. Allow the gravy to cool completely.
3. Dice the Filling Ingredients: Once the poached chicken and vegetables are cool enough to handle, ensure all ingredients (including the frozen peas) are diced into uniform, bite-sized pieces. This consistency ensures even cooking, allows for easy scooping, and provides a pleasant texture in every bite of your pot pie.
4. Roll Out the Bottom Pie Crusts: Divide your chilled homemade pie dough into three equal portions. On a generously floured work surface, roll out two of these portions into large rectangles, approximately 16 inches by 11 inches each. Using a sharp knife or pastry wheel, cut each large rectangle lengthwise once, and then crosswise twice, to form 6 equal squares (each square should be roughly 6 inches by 5.5 inches). This will yield a total of 12 bottom crusts. Lightly flour your jumbo muffin tins to prevent sticking, then carefully line each muffin cup with a dough square, gently pressing it into place to line the bottom and sides without stretching the dough too thin.
5. Assemble and Fill the Pies: Spoon approximately 1/2 cup of the cooled chicken and vegetable filling into each prepared pie crust. Then, carefully ladle about 1/4 cup of the cooled savory gravy over the filling in each individual pie, ensuring an even and generous distribution of the delicious sauce.
6. Add Top Crusts and Chill: Roll out the remaining third piece of dough into a larger rectangle, about 17 inches by 13 inches. Using a 4.5-inch mug or a large, round cookie cutter, cut out 12 perfect circles. Carefully place one circle over each filled pie, then gently fold in any excess overhang from the bottom crust and firmly pinch the edges together to seal the pie completely. Crimp the edges decoratively with your fingers or the tines of a fork to create a beautiful, classic pie finish. Make three or four small slits on the top of each pie using a sharp knife or razor to allow steam to escape during baking. For the flakiest possible crust, chill the assembled pies in the refrigerator for at least 20 minutes (or longer) before baking.
7. Bake to Golden Perfection: In a small bowl, whisk one large egg with a fork to create an egg wash, then lightly brush the tops of each pie generously for a beautiful golden sheen and crispy finish. Bake the pies in a preheated 400°F (200°C) oven for approximately 30-33 minutes, or until the crust is deeply golden brown and the filling is bubbling hot. For more even browning of the bottom crust, it is recommended to place the muffin tins on the bottom rack of your oven. Let the pies cool for at least 10-15 minutes before serving, as the filling will be extremely hot and can cause burns, and a slightly cooled pie holds its structure much better.

Tip: Always ensure your chicken and vegetable mixture and the soup gravy are completely cooled before filling the pie crusts. A hot mixture can cause the butter in the pie dough to melt prematurely, which will compromise the flakiness and texture of your finished crust.

Absolutely! While these are affectionately called “pot pies,” they are rarely baked literally in a cooking pot. The remarkable versatility of this recipe allows it to be baked in a wide variety of different pans, offering fantastic flexibility for any occasion, serving size, or aesthetic preference you might have:

• **9-inch Cast-Iron Pan:** For a wonderfully rustic presentation and excellent heat retention that yields a beautifully crisp bottom crust, a cast-iron skillet is an outstanding choice.
• **9″ Round Cake Pans:** Standard round cake pans can easily double as pie dishes, producing a classic round pie shape for a traditional look.
• **Tart Mold:** For a more decorative and elegant presentation, especially if you enjoy fluted edges, a tart mold can create visually stunning individual or large pies.
• **Lasagna Pan (13×9″ Baking Dish):** Perfect for feeding a hungry crowd, a large rectangular baking dish is ideal for a family-style pot pie casserole, making serving a breeze.
• **Muffin Tins (Standard or Jumbo):** As expertly featured in this recipe, jumbo muffin tins are perfect for creating delightful individual pies. Standard muffin tins can also be used for even smaller, appetizer-sized versions.
• **Ramekins (4oz.):** Individual ramekins are another charming option for single-serving pot pies, offering a cozy and personal dining experience that’s perfect for portion control.

Note: When opting to use a different size or type of baking dish, it’s important to remember that you may need to adjust the amount of filling accordingly. For larger dishes, you might need to double the filling ingredients, and baking times will certainly vary. Always keep a close eye on your crust for that perfect golden brown color and ensure the filling is bubbling hot, checking with an instant-read thermometer if necessary.

Storing leftover pot pies is incredibly simple, and they reheat beautifully, making them an excellent choice for convenient meal prep throughout the week. You can keep baked pies refrigerated for up to 3 days. To reheat, you can certainly use a microwave for speed, but for the absolute best results that bring your pie back to its original glory, we highly recommend warming them in a preheated 350°F (175°C) toaster oven or conventional oven. This method helps to effectively re-crisp the crust, bringing back its desirable flaky texture. An air fryer can also work wonders for reviving a perfectly crispy crust in just a few minutes!

For ultimate make-ahead convenience, you can assemble the pies in advance and keep them refrigerated or even frozen until you’re ready to bake them. When preparing pies for storage, it is crucial to fill your pie crusts with a completely cool filling. A warm or hot mixture can prematurely melt the butter within the pie dough, which will significantly compromise the flakiness and overall texture of your delicious crust once baked.

Yes, absolutely! Freezing unbaked chicken pot pies is one of the very best ways to ensure you always have a comforting, homemade meal ready to go with minimal effort. To do this, simply prepare the pies in your jumbo muffin tins, completing all steps up to the application of the egg wash. Then, place the entire muffin tin (or tins) directly into the freezer and “flash freeze” the pies until they are completely solid, usually a few hours. Once thoroughly frozen, you can easily remove the individual pies from the tins by gently prying them out with a sharp knife or by letting them sit at room temperature for a few minutes. Transfer these solid, unbaked pies into a large freezer-safe bag or an airtight container, and they will keep wonderfully frozen for up to 6 months, providing a delicious meal option for months to come.

To Bake Frozen Pies in the Oven: When you’re ready to enjoy a delicious, homemade meal, there’s no need for thawing! Simply place the frozen, unbaked pies directly into a preheated 400°F (200°C) oven. Bake for approximately 30-45 minutes, or until the crust is beautifully golden brown, flaky, and the filling is bubbling hot (an instant-read thermometer should register 160°F / 71°C in the center). This direct-to-oven method is incredibly convenient.

Chef’s Tip: For ultimate convenience and even easier cleanup, consider assembling your pies in disposable foiled pie pans (such as mini tart pans or small foil cups). This clever trick allows you to transfer the frozen pies directly from the freezer right into the oven when you’re ready to bake, minimizing mess and maximizing your free time.

The beauty of chicken pot pie recipes lies in their incredible adaptability, allowing you to easily transform them to suit different tastes, dietary preferences, or even to utilize ingredients you already have on hand. Here are some fantastic and flavorful variations to inspire your culinary creativity:

• Hearty Chicken Pot Pie: For an even more substantial and satisfying meal, consider adding extra cubed potatoes, such as creamy golden potatoes or starchy russets, to the filling. You can also include other root vegetables like parsnips or even sweet potatoes for a touch of sweetness and added nutrition.
• Shepherd’s Pie Twist: If you’re looking for a different protein or a spin on a classic, easily substitute the chicken with savory ground beef to create a delightful cottage pie. Or, for a true Shepherd’s pie experience, replace the traditional top pastry crust entirely with a generous, creamy layer of homemade mashed potatoes, baked until golden and irresistible.
• Chicken and Cheese Pot Pie: For all the devoted cheese lovers out there, incorporating a melting cheese like shredded cheddar, nutty Gruyère, or even a classic Velveeta into the filling adds an extra layer of luscious richness, gooey texture, and undeniable deliciousness.
• Spinach and Bacon Pot Pie: Elevate your pot pie with the irresistible combination of wilted fresh spinach and crispy, crumbled bacon. This pairing introduces a wonderful smoky, earthy depth of flavor. For a super quick and easy filling base, use any blend of frozen mixed veggies (like carrots, peas, and corn) and a jarred alfredo sauce for a creamy, instant gravy that’s packed with flavor.
• Vegan Pot Pie: This comforting dish can be thoughtfully made vegan-friendly. Simply substitute dairy milk with a plant-based alternative like soymilk or almond milk, use vegan butter or margarine for the roux and crust (most ready-made pie crusts are accidentally vegan, but check labels), and replace chicken with a hearty mix of chopped frozen vegetables, flavorful vegan meatless Chik’N strips, or robust chickpeas.
• Turkey Pot Pie: This is a fantastic and incredibly popular way to utilize holiday leftovers! Simply swap the chicken for an equal amount of leftover roasted turkey, making this a perfect and delicious post-Thanksgiving or Christmas meal (and naturally kosher-friendly poultry).
• Dairy-Free Pie: If you need to avoid dairy, it’s easily done. Leave out the regular milk and instead use a suitable plant-based milk alternative such as soy milk or almond milk in your gravy. Just ensure your pie crust is prepared with a dairy-free fat like vegetable shortening or a high-quality vegan butter.

Other delightful add-ins include; sweet corn kernels for bursts of flavor, tender broccoli florets for extra green goodness, sautéed mushrooms for an umami boost, and finely minced garlic for an aromatic depth. Feel free to customize this recipe to your heart’s content and create your own signature pot pie!

For those days when time is truly of the essence and you need a quick dinner solution, using refrigerated store-bought pie dough is an absolutely fantastic shortcut that still delivers a delicious and comforting homemade-tasting meal with significantly less effort. Just make sure you purchase enough double pie crust packages to cover both the bottom and top layers of your individual pies. For this recipe, which yields 12 individual pot pies, you will likely need approximately three boxes of double pie crusts. Always ensure you thaw the pie dough according to the package instructions before attempting to roll it out or handle it, as this ensures it’s pliable and easy to work with without cracking or tearing.

While chicken pot pie is a complete and satisfying meal in itself, pairing it with a simple, complementary side dish can truly enhance the dining experience and balance its rich flavors. Here are some yummy ideas that pair wonderfully:

• Squash Dinner Rolls – Their subtle sweetness and incredibly soft, fluffy texture are the perfect accompaniment, especially for a cozy fall meal.
• Cranberry Sauce Recipe (Using Craisins) – A bright, tart, and fruity cranberry sauce provides a delightful counterpoint to the rich, savory flavors of the pot pie, cleansing the palate.
• How to Freeze Fresh Corn (Grocery Store Style) – Simple, sweet, and perfectly cooked corn kernels offer a nice, fresh, and slightly crunchy contrast to the creamy filling.
• BEST Mashed Potatoes Recipe – Although there are potatoes within the pie filling, a side of incredibly creamy, buttery mashed potatoes is always a welcome and extra comforting addition, especially on a cold day.

The secret to cleanly cutting and elegantly serving a well-constructed pie, especially one fresh out of a hot oven, is surprisingly simple: patience. It is absolutely crucial to allow your hot pies to cool down and rest for at least 30 minutes before attempting to cut into them. A hot pie’s filling is very fluid and not yet fully set, and its crust is delicate and prone to crumbling when sliced immediately. Cooling allows the rich filling to firm up and the buttery crust to stabilize, ensuring neat, tidy slices that hold their shape beautifully and make for a much more enjoyable presentation and eating experience.

For the ideal chicken pot pie, we intentionally prepare the gravy to be on the slightly thinner or “runny” side when initially mixing the filling. This might seem counterintuitive, but there’s a very good reason for it: during the baking process, both the chicken and, more significantly, the vegetables will absorb a substantial amount of liquid from the sauce. If your initial sauce is too thick before baking, the baked pot pie will inevitably end up much drier and less creamy than desired. A slightly looser gravy ensures a perfectly moist, luscious, and intensely flavorful filling after baking, achieving that classic, comforting consistency.

Absolutely! Pot pies are incredibly forgiving and are an excellent, versatile vehicle for ingeniously using up various leftovers. If you have beautifully roasted turkey from a holiday meal, simply shred it and use it in place of chicken for a delicious turkey pot pie that’s just as comforting. The same goes for any leftover rotisserie chicken; it’s a fantastic, flavorful time-saver for easy dinner prep. Baked ham also pairs wonderfully with the savory gravy and tender vegetables, so if you happen to find some on sale, grab a portion and freeze it for later use. Beyond traditional poultry, pot pies can even be made with other cooked meats like seasoned ground beef or diced pork, making them wonderfully adaptable to whatever ingredients you have on hand or prefer.

For baked (or frozen and then baked) chicken pot pies, you want to ensure the filling is thoroughly heated through and the crust is beautifully golden brown and flaky. To accurately test for doneness and ensure food safety, the most reliable method is to insert an Instant-read thermometer directly into the center of the pie, making sure to avoid direct contact with the crust. If the internal temperature of the filling reads 160°F (71°C), your pot pie is perfectly done, piping hot, and ready to be removed from the oven to cool slightly before serving!

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Chicken Pot Pies (Freezer-Friendly)

Equipment

• 2-XL jumbo muffin tins

Ingredients

Instructions

Notes