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Chicken Pot Pie

We enjoyed a roasted chicken dinner with family last night and as usual I had lots of leftovers. And so I decided to make pot pie today.

Filling ingredients:
6 tbsp butter
1 large onion, diced
3 carrots diced
3 celery stalks diced
1 cup sweet peppers diced
1/2 cup flour
2 1/2 cups chicken stock
1 cup milk
1 tsp chopped thyme leaves
1/4 cup sherry
3/4 cup green peas, fresh or frozen
2 tbsp chopped parsley
2 tsp salt
1/2 tsp pepper
3 cups cooked chicken

In large skillet melt butter, add onions, carrots, sweet peppers and celery and cook until onions are translucent, about 10 min on med heat. Add the flour, stirring and cooking for 1 min more. Whisk in the chicken stock and the milk, decrease heat to low and simmer for 10 min stirring often. Add the rest of the filling ingredients and stir well.

Divide the mixture among six 10 oz ramekins and if you are like me and don't have ramekin dishes you just use the small deep dish aluminum pie pans. Or if you want to use regular size pie pans that would work too.

Pie crust ingredients:

1 1/2 cups flour, 1/2 tsp salt, a dash of pepper, 1/2 cup chilled and cubed unsalted butter, 1/4 cup chilled and cubed vegetable shortening, 4 tbsp ice water

Combine the flour and salt in food processor,add the chilled butter, pulse 5 times to combine, add the shortening and pulse a few more times, then slowly stream in ice water 1 tbsp at a time, pulsing after each addition until dough sticks together. Remove dough and mold into ball. This dough can be made ahead of time and stored in fridge.

Roll out dough and cut 6 circles to fit your ramekins. I like the 'rustic' look and so just placed the rounds on top of the can tuck in the edges and press down with a fork to give them a nice look. Brush with egg wash...1 egg whisked with 1 tbsp water.

Bake in a 400 degrees oven for 30 min or until golden and the filling is bubbling. Cool for 5 min before serving..serves 6.


  1. Oh my...leftovers look as scrumptious as the main meal at your house! I have never attempted any meat pies....great post Betty. My guys would be so surprised to have homemade ones....Got to put them in a microwaveable dish though...for those after school heat ups. Got any ideas for bake and then freeze?

  2. My MIL used to make these...and hubby would be thrilled if I would try this recipe! Maybe one of these days. Looks yummy!

  3. this is one of my favorite things to make with leftover chicken. as a matter of fact my camera is dead otherwise i would have posted it. i have a herb dumpling crust, so perahps i will post it as well.

  4. I have not made chicken pot pie for a long time and don't even know what recipe I used. So, thanks for this yummy looing one! I love recipes that use left over roast chicken. I roasted one the other day and chopped it up to freeze for these kind of recipes.

  5. With all these fabulous recipes being posted "oh my, when will I have the time to make them"
    Definitely try this one....chicken dishes are favourites at our house.

  6. Those chicken pot pies look fantastic! The perfect use for leftover chicken. :)

  7. Actually made this dish. Didn't have individual pie plates but had enough for 3 regular pie plates. Had one for supper and froze the other two. The family gave it the thumbs up.

  8. WOOF ,

    This is a keeper I can make suggestions but they may be considered guilding the lilly, add fresh sweet marjoram (you must tast it, it must have NO BITTERNESS), it must taste like flowers smell. If there is even a touch or oregano, don't do it. Also thi sis nicely made with cream sherry or marsala wines. Additionally one could melt in 1/2 cup shredded swiss cheese and walnuts, pecans, cooked chessnuts, or chessnut dumplings (chsnt flour ricotta egg,nutmeg, fine ground pepper, smidgeon of sugar)

    all of that was guilding the lilly, I will make this next time I make a roast something. This recipe will be excellent for left over roast beef/turky/shrimp and crab/lamb and of course chicken, and poached rabbit.

    I am soo happy I found this site. I think I will come back more often and not lose the url!

    If anyone is coming to Long Island (burb to NYC), I have a nice Italian restaurant near me that 1) reasonable, 2) serves Gluten free Italian food. The Chef's wife has celiac, so he does somethings for her, even desserts!

    LI NY

  9. I found your blog while searching for a refrigerator bran muffin. Success, and addiction. The recipes that you ladies so graciously share with us have been gracing our breakfast and dinner table for about 4 weeks straight now. I made Betty's Chicken Pot Pie the other night which resulted in RAVE reviews. I swapped out 1/3 of the flour in the pastry for whole wheat. Thanks to your blog I am addicted to using part whole wheat now. We love the extra flavor! Anyhow, we have loved all the muffins and soups and casseroles and cannot thank you enough!

  10. How do you think this would work if frozen? And would you recommend freezing before or after baking?

  11. Bradley..chicken pot pies freeze well. I have frozen them both unbaked and baked using ziploc bags. I prefer to freeze them unbaked but if I want to serve them in a few days and if I want them ready in a shorter time then I freeze them baked. Either way works!

  12. This was soooo good! Thank you for such a great recipe!

  13. I made this for a family dinner several weeks ago in a large baking pan rather than individual pies. It turned out beautifully with wonderful texture, flavour and perfect pastry. Assembling it as a casserole at home made for very easy transport and the fantastic results were met with multiple requests for the recipe. I will certainly make this again. Thanks so much.

  14. Just made this recipe and it is FABULOUS! Had some leftover turkey and broth from Thanksgiving, and this was perfect. I didn't have sherry so I subbed with a little apple juice and apple cider vinegar.

    Thanks for sharing this recipe, I will definitely make it again!

  15. This looks fantastic...and that is coming from a vegetarian! I will be trying this tonight (pi day) with veggie stock and soy protein or beans.

  16. Just made this tonight. Very good, This would also be an excellent base for Chicken Ala King. Just add mushrooms. Yummy, Yummy, my tummy is quite happy

  17. This recipe is so good it's ridiculous... For reals!!!

  18. Such a delicious recipe! My whole family enjoyed every last bite. I cooked it in a 9x13 pan and it turned out well. I have tried a few recipes from this site and every one has been a hit!


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