This post was originally published on February 12, 2011 and was updated recently with photos and updated text. We love this recipe and make it at least once a month…it's a tried and true & very tasty recipe, I know you'll love it!
Last week I shared with you this 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.
I actually put a call out to twitter asking about people's favorite chicken pot pie recipes.
I received a few replies including one from (my now dear friend) Lindsay. 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.
When I first made this recipe back in 2011, I had different size ramekins, some bigger than the ones I have bought since then. So depending on how many you have and the size, you might get the filling into a less number of ramekins or a larger number!
I pinch the pie dough against the sides of the ramekin and don't you like the little mini blossom flower cut outs? I use a similar to this one made by Wilton. Mine is also made by Wilton but it doesn't have the super convenient push tab to push out the shape. You want to cut a little vent hole whether it's with a knife or even another shape before baking.
This recipe takes a little bit of prep work but everyone I know who has made it, says it's worth it. Curtis and I love this recipe to pieces. Serve it with a salad and you have a complete dinner!
Recipe
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Chicken Pot Pie Recipe
Ingredients
- 1 cup peeled and diced red potatoes
- 1 cup diced carrots
- 6 Tablespoons unsalted butter
- 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 Tablespoons unbleached all-purpose flour
- 2 cups canned low sodium chicken broth
- 1 cup half and half
- 1 cup frozen peas
- 2 cups shredded cooked chicken, white and dark meat
- 2 Tablespoons finely chopped fresh parsley leaves, optional
- 2 homemade or pre-made pie crusts, room temperature
Instructions
- Turn on oven to preheat at 400 degrees F. If using a baking pan (such as a 9x9x2), grease it. Or if using ramekins, ready your ramekins (I generally use 7 to 12, all different sizes). Place baking pan or ramekins on a baking sheet covered in foil (the ramekins do not need to be greased).
- Bring a small pot of water to a boil. Add diced potatoes and carrots and boil for about 4 to 5 minutes. Drain and set aside.
- 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, roll out and 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). Fill the ramekin with filling and then add the pie crust on top. Tuck in crust(s) into the pan or ramekins and pinch the edges against the sides of the ramekins.
- 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!
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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?
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Erica Fields says
I’m wondering why there is no other seasoning besides salt & pepper. I would think it might be a bio bland. I always add up to a tbsp. of poultry seasoning and a 1/2 tsp. of thyme. I get rave reviews for my potpie. I’d love to see you try a beef pot pie. In my younger days, I enjoyed the frozen (admittedly highly processed) Banquet and Swanson beef and chicken pot pies. Homemade is so much better for us, right?
Julie Deily says
Hi Erica,
It’s definitely not bland…and has great flavor…it’s our go to recipe. I have been wanting to try to make a beef pot pie forever…I’ll let you know if I try one out that I like or develop one that’s good enough to share on the blog.
Thanks!
Lorcan says
Sounds great and very easy. However, for your many fans in Europe, can you explain what ‘half and half’ is?
Julie Deily says
Hi Lorcan, it’s half milk and half cream…in the UK it’s called half cream. Hope that helps! You can probably use milk or even almond milk! The next time we make it, we’re going to try almond milk.
Damian says
Be sure to use unsweetened unflavored almond milk. Just in case. We made the mistake once in our house! Vanilla yogurt in mashed potatoes…
kate t says
Fantastic and easy peasy. Thanks!
Nicole @ Young, Broke and Hungry says
I adore chicken pot pie even in the summer!
AngelaS says
I love pot pies and can’t wait to try this. I used to bake a chicken a week now I just pick one up on the way from work. There are always leftovers even after setting aside slices for sandwiches. I’ll have to try this without the half and half and use lactose free milk instead. I love the richness of cream but with two lactose sensitive kids I cook with treated milk or yogurt.
Medeja says
These pies are so beautiful! Yummy! I am not well, so I would love such pie. Great comfort food!
Evelyn says
What size ramekin should i use?
Jason Stallbaumer says
12 oz worked great for me
Deborah says
hi there,
looks absolutely yummy!!!
I have the huge task of cooking LOTS of chicken as my freezer broke and contents were partially defrosted. So i was wondering as I have way more than needed (about 8 chickens) !!! would this recipe freeze well?
thanks
shannon says
Holy smokes, this was incredibly delicious and incredibly easy! Thank you so much.
Liza says
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!
Megan says
I made these tonight with the leftovers from your crock pot chicken recipe, and even though my ramekin isn’t out of the oven yet, I can tell it’s delicious.
I have long thought that I hated pot pies, but I found your recipe and just had to try it. I used chicken stock that I made myself and also I made my own pastry dough. I am single and cook for myself, so I made 3 mini pies to freeze and that left one ramekin to bake tonight. My house smells amazing and I cannot wait to eat my super mini pie once it cools. Thank you so much for your recipes!! I am going to try your pot stickers next.
Sabrina Finley says
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.
Toni says
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 says
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!
Jill says
I made this last night and it is delish!
Tracy says
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
RoseAnn says
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 says
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!
Pratiksha says
Oh my, these look beautiful! I’ll be making them this weekend. Thank you for sharing the recipe. 🙂
Luck.
cassie m. says
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 !
Julie Deily says
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!
Absoblogginlutely says
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)
Natalie Beevers says
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
Laura @ GotChocolate says
Oh those look so hearty, warm and delicious! YUM!!! Geez, I can literally smell their yummy goodness.
Thanks for posting this Julie! 🙂
Shop with Me Mama says
I have made chicken pot pies before and they are so good, but this one looks delish!!! Thanks for the recipe 🙂
Juliana says
Yummie, your chicken pot pies look so yummie, creamy and SO SO comforting 🙂 Beautifully done.
Tricia @Night owl Mama says
oh those look super cute. i may have to try them
Julie M. says
Love pot pies! This version looks like a winner and it’s such a great use for leftover chicken.
Paula @ Frosted Fingers says
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.
Nolie says
That looks delicious.
Sam says
That looks delicious! I am going to try making it. I need to get more creative in the kitchen.
blueviolet @ A Nut in a Nutshell says
Yummy, Julie! That does sound so good!
Candace says
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!
monique says
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.
Renee (Kudos Kitchen) says
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.
Lori Magno says
Those pot pies look amazing. I’ll definitely gift it a try!
Tammy says
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.
Julie Deily says
Tammy,
That sounds awesome. Thanks for sharing!
Sarah says
Those look amazing! It’s been ages since I’ve had chicken pot pie and I’ve always wanted a set of ramekins…
Julie Deily says
Hi Sarah,
Thank you! Most of these I got at Target…wish my set matched! 🙂
Ellie says
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
Julie Deily says
Hi Ellie,
Thank you! Yes, those little dishes they are in are called ramekins. That’s awesome that your husband cooks!
Kimmy says
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!
Courtney says
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! 🙂
Julie Deily says
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!
Paula says
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.
Julie Deily says
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.
Robin @ Yankee Kitchen says
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.
Julie Deily says
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!
Sharon says
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!
Julie Deily says
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! 🙂
Connie says
Wow!!! I can’t wait to try this!
Julie Deily says
You’ll love love…I just know it. I want to see pics when you try it. 🙂
Lauren at KeepItSweet says
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:-)
Julie Deily says
Thank you! I can’t wait to hear how it goes and chicken pot pie is the WAY to go after slow cooker chicken. 🙂
Lindsay says
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. 🙂
Julie Deily says
Okay good…LOL. There’s no way I can eat just one! Thanks again for sharing the recipe!