Chicken Pot Pie
Last week I shared with you that wonderful Whole Chicken in a Slow Cooker recipe and now I’m going to show you what I did the leftovers. I made chicken pot pie. And what better way to find a recipe than to tweet about it and see what other food bloggers say their favorite recipe is.
[blackbirdpie id="28627558819962880"]
I sent the above tweet.
[blackbirdpie id="28667695029288960"]
I received a few replies including the one above. I love Lindsay and her blog so I went investigating. The recipe seemed relatively simple and the bulk of the work is the prepping of the ingredients.
The only problem was that I didn’t have a whole set of ramekins nor do they match. But oh well, that didn’t stop me. I had to go out and get two more ramekins and it ended up working out. The recipe she used is based on Chef Emeril’s recipe for turkey pot pie but it was easily changeable to be a chicken pot pie.
After we had the slow cooker chicken recipe, I took the rest of the chicken left over and cut into smaller than bite size pieces and put into a plastic container – you need about 2 cups. This chicken pot pie was so amazing. It’s going to be our regular after we make the slow cooker chicken recipe, always.
As I'm writing this post, I really wish I had a ramekin or two of this chicken pot pie right now!
Sauteeing the onions and celery
Making the roux
After adding the chicken broth
After adding the half and half
Filling is done! Have a taste of the filling (it's so good, I could have just eaten it like this) and season with salt and pepper.
Filling my mismatched ramekins. This recipe makes a ton!
I used the actual containers to cut out the pie crusts before filling the ramekins. I also used a blossom flower cutter to cut out the vents.
Chicken Pot Pie
Ingredients:
6 Tbsp unsalted butter - I used Kerrygold
Salt and freshly ground black pepper to taste
1 cup chopped yellow onions - approx 2 small onions
1/2 cup chopped celery - approx 1 celery stalk
6 Tsbp all-purpose flour (I used unbleached)
2 cups chicken stock or canned chicken broth
1 cup half and half (or soy creamer)
1 cup peeled and diced red potatoes, cooked in boiling salted water until tender, 4 to 5 minutes & then drained (approx 1 large potato)
1 cup diced carrots, cooked in boiling salted water until tender, 4 to 5 minutes & then drained (approx 3 medium carrots) - next time I will boil the the carrots and potatoes together to save a little time.
1 cup sweet young peas, fresh or frozen (defrost if frozen, place into a bowl and leave on the counter while preparing the other ingredients)
2 cups shredded cooked chicken, white and dark meat
2 Tbsp finely chopped fresh parsley leaves (I omitted this ingredient and it was fine)
2 pre-made pie crusts, room temperature (mine was store bought)
Directions:
- Turn on oven to preheat at 400 degrees. If using a baking pan (such as a 9x9x2), grease it. Or if using ramekins, ready your ramekins (I used 7 of various sizes). Place baking pan or ramekins on a baking sheet covered in foil (the ramekins do not need to be greased).
- Melt butter in a large saute pan over medium heat. Add onions and celery as well as salt and pepper. Allow the onions and celery to for 2 minutes, stirring constantly.
- Add flour and stir constantly for 3-4 minutes to make a blond roux.
- Add chicken broth while stirring constantly. Bring it to a boil then turn the heat down to medium-low. Allow it simmer until the sauce thickens, about 4 to 6 minutes.
- Add half and half while stirring. Allow filling mixture to cook for 4 minutes and stirring occasionally. Add salt and pepper to taste.
- Add the rest of the vegetables (potatoes, carrots, peas), the chicken and parsley. Add salt and pepper to taste and make sure all vegetables and chicken are incorporated well.
- If using a baking pan, line it with one of the rolled out pie crusts. Pour the filling into the prepared pan or divide equally into ramekins.
- If using a baking pan, cut vent holes and place the second crust on top of the filling. If using ramekins, cut out dough (I used the ramekins, flipped them upside and used them as a cutter) and cut out vents (I used a Wilton flower blossom cutter). Tuck in crust(s) into the pan or ramekins and crimp the edges.
- Place into oven on covered baking sheet.Bake until the crust is golden brown and crusty, 25 to 30 minutes (18-20 minutes if using ramekins). Let cool for 5 minutes before serving.
Cook's Notes:
Preparing the filling on the stove doesn't take that much time, the prepping of the ingredients does though. So it's very important to prep everything before you heat the pan on the stove!
Slightly modified, thanks to Lindsay for posting recipe based on Chef Emeril's recipe
I just adore this recipe for chicken pot pie and it’s going on regular rotation in our house. It’s one of the perfect comfort foods. So what do you like to make with your leftover chicken when making recipes like the slow cooker chicken, roast chicken or rotisserie chicken?
Subscribe to receive news, updates, and exclusive content from The Little Kitchen:
Hi, my name is Julie and I love to share the cooking and baking adventures from my little kitchen. Cooking and baking is in my blood, thanks to my Mom! 
five things: chit chat edition
Breakfast for Dinner Cookbook Giveaway (2 winners!)
Chicken & Biscuit Waffles from Breakfast for Dinner
Red Velvet Cupcakes with Cream Cheese Frosting
Red Velvet Oreo Truffles
Reese’s Peanut Butter Cup Bread Pudding
Irish Beef Stew (Slow Cooker)
Cheesesteaks!
The Best Chocolate Cake Ever with Pudding Frosting
Blue & Chocolate Swirl Cupcakes and the Buick Encore
kitchen newsletter:
Ali | Gimme Some Oven says... "I'm so glad that Charlie is on the mend! Your hom..."
addie | culicurious says... "Wow, these look delicious!! :)"
Yay! So glad you liked it.
It’s a recipe we make all the time, chicken and turkey versions. And our ramekins are mismatched too. 
JulieD replied: February 13th, 2011 @ 9:33 am
Okay good…LOL. There’s no way I can eat just one! Thanks again for sharing the recipe!
Your pot pies look amazing! We are making your slow cooker chicken for dinner Monday, so I’ll have to keep this in mind if we have leftovers:-)
JulieD replied: February 13th, 2011 @ 9:33 am
Thank you! I can’t wait to hear how it goes and chicken pot pie is the WAY to go after slow cooker chicken.
Wow!!! I can’t wait to try this!
JulieD replied: February 13th, 2011 @ 9:34 am
You’ll love love…I just know it. I want to see pics when you try it.
I just “found” your site yesterday through a mention of you in my America’s Test Kitchen email newsletter. I spent some time browsing around–(and entered your kitchen scale giveaway!!) I’m very impressed and look forward to following you.
I love the step-by-step photos of your recipes and also the Print options. This Chicken Pot Pie looks fabulous. I can’t wait to give it a try. Thanks!
JulieD replied: February 13th, 2011 @ 9:35 am
Hi Sharon,
Thanks so much for the kind words! I can’t wait until you try it, I know you’ll love it. And good luck on the giveaway!
I have been in the mood for chicken pot pie, ever since Carla made it for Jimmy Fallon’s B Day party on Top Chef last week. I use sweet onions, red pepper, broccoli & mushroom for my veggies though, since DH is a major pea hater….lol.
JulieD replied: February 13th, 2011 @ 9:36 am
Darn I missed that episode! Your combination sounds really good, I wish I could put mushrooms in mine, DH loathes them! I would make mushrooms all the time if it weren’t for him disliking them!
OH MY! Such lovely little pies! My husband loves chicken pot pie and I rarely ever make it for him. I’ll have to bookmark this post Julie! Thank you.
JulieD replied: February 13th, 2011 @ 9:37 am
Thanks for stopping by, Paula. I’m sure he’ll love it then. I love pot pies and I can’t believe it took me this long to make my first ones.
I’m a huge fan of chicken pot pie! Love your ramekins! I only have about four, so I’m guessing I should half this recipe. Can’t wait to try!
JulieD replied: February 13th, 2011 @ 11:42 am
Thanks, Courtney! I bought the two bigger ones in the back of the picture at Target for a very reasonable price, I want to say for less than $4 each. You buy them by the piece…so glad I got them the day before because I had just enough with them! The square one I got at Target awhile back and I wish I bought more than one because they don’t sell them anymore!
I have been craving chicken pot pie like no tomorrow but have never found a good recipe for it. I’m definitely trying this one… sounds exactly what I’m looking for! Thanks!
I love chicken pot pie and these look fabulous! I am stupid when it comes to cooking (my husband does it all) and I am guessing a ramekin is the dish it’s in? I think I might try this recipe, or give it to the hubby to make. lol
JulieD replied: February 13th, 2011 @ 11:43 am
Hi Ellie,
Thank you! Yes, those little dishes they are in are called ramekins. That’s awesome that your husband cooks!
Those look amazing! It’s been ages since I’ve had chicken pot pie and I’ve always wanted a set of ramekins…
JulieD replied: February 13th, 2011 @ 11:44 am
Hi Sarah,
Thank you! Most of these I got at Target…wish my set matched!
yummy
We like to make Chicken (or Turkey) and Rice with our leftovers. We just dice the chicken up really fine, and use the leftover gravy and mix it in with cooked Basmati rice. So simple and easy and my family loves it.
JulieD replied: February 13th, 2011 @ 11:44 am
Tammy,
That sounds awesome. Thanks for sharing!
Those pot pies look amazing. I’ll definitely gift it a try!
Hi Julie! I am pleased to announce that I am passing the “Stylish Blogger Award” on to you!! Congratulations!!! To find out the great company you’re in, please visit and learn more: http://kudoskitchenbyrenee.blogspot.com/2011/02/my-first-stylish-blogger-award.htmld to you and your blog.
Yum! I love chicken pot pie. Hadn’t tried making it in a very long time. Will add it to the menu soon. Thanks for the idea.
Interesting! I have never made a roux with onions, but yes a chicken velouté sauce is so easy it makes you wonder why you would ever buy frozen pot pies!
Yummy, Julie! That does sound so good!
That looks delicious! I am going to try making it. I need to get more creative in the kitchen.
That looks delicious.
That looks so good! I should give that a try! I made the chicken yesterday. All I have are little ramekins, which would probably be really good, because they’d be good single portion sized.
Love pot pies! This version looks like a winner and it’s such a great use for leftover chicken.
oh those look super cute. i may have to try them
Yummie, your chicken pot pies look so yummie, creamy and SO SO comforting
Beautifully done.
I have made chicken pot pies before and they are so good, but this one looks delish!!! Thanks for the recipe
Oh those look so hearty, warm and delicious! YUM!!! Geez, I can literally smell their yummy goodness.
Thanks for posting this Julie!
These little pies really do look good. Chicken pie is one of my favourite things and there are so many ways to make them. Good job on using your left overs up too!!
Maybe you would like to take a look at my chicken pie idea? http://naturalicious.co.uk/2011/02/14/valentines-chicken-pie/
I look forward to future recipes from you. All the best x
Pingback: the little kitchen » Blueberry Hand Pies
These look really good – If you are making 7 or these or so, do you freeze them? If so, do you freeze before or after baking and are the ramekins ok in the freezer? These recipes look great but when there’s just one of you it’s harder to cut them down to a reasonable cooking size without freezing (but I do love leftovers)
Ok, so I’ve wanted to make homemade pot pie for my little ones and husband, as I do not like eating out of boxes and cans. This is the first recipe I ran across and it loomed good. Last night I decided to give it a go. Since I had never made it before, I did not realize that this recipe really needs to be preped so that you’re not having to do a million things all at once like I did. Now to the good part. This is not only the best pot pie I’ve ever had, but one of the best meals I’ve ever had PERIOD!!! Everyone was in love with this, my mom even said it is.better than regular dessert pie!! This is a keeper. The only advice I have is PREP PREP PREP! Chop all veggies, boil chicken all before starting to cook. Thank you !
JulieD replied: November 15th, 2011 @ 1:59 pm
Hi Cassie,
Thanks for writing me! So glad you enjoyed it…I think it’s the best pot pie I have ever had too! I wish I came up with the recipe. I really want to make a turkey one with Thanksgiving leftovers. Yes, prep, prep, prep, it’s so important! I will add a note to the recipe & mention this!
Pingback: Slow Cooker Recipes Perfect for Fall | Dear Crissy
Pingback: the little kitchen » My Favorite Recipes from 2011
Pingback: the little kitchen » Whole Chicken in a Slow Cooker
Pingback: Chicken Pot Pie « The Little Bite
Oh my, these look beautiful! I’ll be making them this weekend. Thank you for sharing the recipe.
Luck.
My husband is very hard to please, but he loved the slow cooker fryer and when I turned the leftovers into the pot pie recipe you shared his only complaint was that the ramekins were not big enough. He loved it!!!
Thank You!!!!
Julie Deily replied: August 16th, 2012 @ 7:47 pm
Hi RoseAnn,
Your words made my day! I’m so happy you tried both recipes and loved them!
Thank you for letting me know!!
Have a great night!
I made this for dinner tonight. It was AWESOME. Once the prep was done it was super easy to mix together. I have 2 picky eaters and they both loved this… I’m just sad that it took so long to make. I can’t see myself having the time to make this too often
What I’d do differently if there were a next time…
1. I did use the parsley this time and I have to say, I liked the mixture better before the flavor of the parsley worked its way through… JMHO
2. I’d wait to make this for when I have leftovers from a few meals to work with. That way I wouldn’t have to boil chicken and peel, cut and boil veggies for prep
I made this last night and it is delish!
Pingback: Ultimate comfort food: Chicken pot pie | My Family Blog
I can’t see any bottom crusts on these–? Can I add a bottom crust, or will it get soggy? Please let me know, thanks!
Julie Deily replied: December 22nd, 2012 @ 1:00 am
Hi Toni, no bottom crusts needed…I would think it would be a little doughy but you can definitely try it if you want. I find it has enough crust on top since I do it in little ramekins. Hope that helps!
I am soooo trying this next time I roast a chicken. I can’t believe how great these look, and so easy to adapt to single servings!
To Toni: I’d pre-bake a crust on the bottom to prevent sogginess – just like when baking a pumpking pie.