We have hit a savory pie milestone. Until now, my pie partner in crime Christie has been the one to deliver on a good savory pie with her Savory Tomato Pie. Now, I realize these are fighting words, but I’m going to say it… I don’t think that quiche counts as savory pie. I’ve made a quiche but I have never ventured into true savory pie territory with vegetables and meat. After 10 years of making pie, it was time to get serious.
My objective was a traditional Chicken Pot Pie. I scoured recipes until I found one that felt like a good match. The recipe below was based on this great recipe from Natasha’s Kitchen. I made some minor adjustments, including adding celery and skipping the mushrooms, but you can follow it to the letter if you prefer.
The other adjustment I made was the decision to make individual pies. Mostly because I had these cute Le Creuset 5-inch pie plates and really wanted to use them. You can just as easily use a large ramekin or even muffin tins.
In the end, three teenage boys and my husband unanimously agreed this was perfect. If you are looking for familiar and cozy, this is it!