Chicken Pot Pie

Chicken Pot Pie

Written by Emily

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!

Print Recipe

Chicken Pot Pie



  1. Prepare pie crust according to directions and refrigerate for at least 30 minutes (or do in advance). If the crust recipe you are using has sugar, omit.
  2. Cook the chicken via your desired technique (boil, bake, pan fry, air fry) and cube. You can also use rotisserie chicken as a time-saver.
  3. Preheat oven to 425.
  4. Chop the carrots, celery and onions.
  5. Using a large dutch oven or pot, melt the 6 tablespoons of butter and add the chopped vegetables. Saute for about 8-10 minutes until soft, stirring often. Keep the heat at about medium or medium-low so the butter doesn't burn.
  6. When the vegetables are just about done, add 3 teaspoons of garlic and saute for a couple of minutes until vegetables are ready.
  7. Add 1/3 cup flour and cook for about a minute, stirring constantly.
  8. Add 2c chicken stock, 1/2c cream and simmer until it begins to thicken. Add the salt, celery salt and pepper and continue stirring. Adjust seasoning according to your preferences.
  9. After the mixture has thickened to a gravy consistency and is seasoned, add the cubed chicken and frozen peas. Remove from heat and let the mixture rest while you roll and plate your pie crust.
  10. Traditional whole pie: Use a 9 inch pie plate or deep dish pie plate. Roll your crust as you would for a pie, plate one and reserve the other for the top crust. Variation: Use individual size pie plates or line muffin tins with pie dough. I used 5, 5-inch pie plates. I divided the dough into 10 small balls (75g each), rolled each one into a disc and it worked out great.
  11. Fill pie shells with chicken/vegetable mixture and top with crust. Using a knife, make small slits in the top crust to vent the steam and brush with egg wash.
  12. Bake pie(s) on a pizza stone or baking sheet for 35-40 minutes until golden brown and filling is bubbling. Smaller ones will take less time, so watch for these signs.
  13. IMPORTANT: Plan dinner so that the baked pies have time to cool a bit. 20 minutes would be ideal. They are HOT and difficult to eat right away.

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