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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.

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I sent the above tweet.

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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:

  1. 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).
  2. 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.
  3. Add flour and stir constantly for 3-4 minutes to make a blond roux.
  4. 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.
  5. Add half and half while stirring. Allow filling mixture to cook for 4 minutes and stirring occasionally. Add salt and pepper to taste.
  6. 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.
  7. 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.
  8. 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.
  9. 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


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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?

55 Responses to “Chicken Pot Pie”

  1. 41
    Liza — December 26, 2013 @ 9:19 pm

    Hello Julie! I’ve made chicken pie with so many recipes and yours is the best so far! I used leftover grilled chicken and the serving was enough for an entire pie! My husband and son ate 3 servings, they’re the real litmus test of my cooking. I will subscribe and share because you have something really special here. Thank you for sharing!

    [Reply]

  2. 42
    shannon — March 2, 2014 @ 7:28 pm

    Holy smokes, this was incredibly delicious and incredibly easy! Thank you so much.

    [Reply]

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