When my husband goes on long business trips, I eat cereal for dinner. Other times, it’s peanut butter and jelly. But, after the third night of sitting down to a cold meal alone, I start craving something warm and usually rush out to the store for a Marie Callender chicken pot pie… Which is probably the most chock-full-o-calories frozen meal imaginable, but hey. I get lonesome.
Though Mark isn’t planning on leaving anytime soon, I know for sure that the next time he does, I’m making a big homemade chicken pot pie so I can heat up the leftovers and have a toasty hot meal, even if my only company is the TV screen. Because a dinner of cereal is seriously depressing night after night, don’t you agree?
This pot pie is sensationally good, you’ve got to trust me. If you don’t want to, maybe you can trust these people who’ve made it, too?
It’s been one of our favorite comfort foods for years, and since we travel often, it’s easy to freeze and come back to. You can make it large, make ’em mini, make it with homemade pie crust or store-bought (I’m sure you can tell which is which from my pictures!). However you make it, this pot pie is always delicious and never easy to mess up.
Plus, eating pot pie is like getting a big, warm squeezed-to-death hug from your Grandma. And who doesn’t love those?
I’ve never been a good air-hugger. I always go for the big hugs.
I’m 100% certain that you will love this creamy, full-of-flavor pot pie and be planning to make it again and again after you make it the first time. The crust is crisp and buttery, the filling oozes flavorful chunks of carrots, celery, chicken and peas, and the whole thing goes great with a glass of wine and some good conversation. That is, if your significant other is in town.
Please enjoy this recipe as a gift from me to you, and if you do try it, I’d love to hear how it turned out for you!
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Best Chicken Pot Pie
Yield: Large pie serves 4-5, mini pies serve 6
Ingredients:
Directions:
Roll out two 9-inch pie crusts. Place bottom crust into six ramekins or one 9-inch pie plate, and shape with your fingers. Pour filling into bottom crust. Roll out top crust; cut slits for steam to escape. Cover filling with top crust. Seal crusts and wave edge with your fingers. Whisk egg with water, and brush top crust with egg wash.
Bake in a 400 degree oven for 35-40 minutes, or until the crust is golden brown and filling is bubbling. If top crust is browning too quickly, cover loosely with aluminium foil. Let stand 15-20 minutes before serving.
Enjoy!
Adapted from CDKitchen
This was so delicious! I made it for my mom and dad last night and we all loved it. I used skim milk instead of whipping cream and added one more tablespoon cornstarch and it was plenty creamy. It was soo good!
I’m so glad you enjoyed it! Thanks for letting me know about the skim milk – that’s interesting. I’ll have to try it next time I’m craving a “lighter” pot pie!
I’m glad to see a pot pie recipe with 2 crusts. Seems to me it’s more traditional to just have a top crust. This recipe may fit into my life in the next week. I’ll let you know.
Thank you so much, Stephanie!
I just told my husband the other day that now that the weather is cooler we need to make a chicken pot pie. And here you’ve posted about one…with a heart in the middle! Love :)
Chicken pot pie is my absolute favorite! I know what ingredients I’ll be buying at the grocery store today…
No joke I am making this tonight! I am so glad you posted this, the hubby is always asking for pot pie so I think its due time and yours looks amazing! I love the pics too!
Mmmm, this looks so yummy! Perfect for the Fall. I’m definitely going to make this one night this week :)!
OMG what a beautiful dish! I am SO super glad I found your website! I’m in LOVE! Writing down LOTS of recipes!
I made this last night and loved it! It was a hit with the hubs as well. Thanks for sharing!
Georgia, you never cease to amaze me! That is mouthwatering. BTW, I made the molten chocolate cakes the other night, I’ll have to leave my comment on those too!
btw: I am crazy for that heart cute out! Sooooo cute ;)
Jen, I’m so glad you and your husband made and enjoyed this pot pie! Thanks for letting me know how it turned out for you!
I have been looking for a chicken pie for ages… they are my favourite! This looked so good that I decided to give it a go. It was amazing!! Loved it… this is going in my collection of favourite recipes. The hubby loved it too, requested it at least once a week! :)
Vanessa, thanks so much for stopping by and letting me know you made this pot pie! I’m so happy you and your hubby liked it! You’ll definitely find yourself craving it at least once every few weeks… Which is both a good and bad thing. ;)
Georgia
Just finished eating this! I added frozen corn and cubed potato’s. SOOO good! It’s a cold rainy day here and this chicken pot pie and a glass of wine were perfect!
Oooh, great idea with the frozen corn and potatoes. I just might have to try that next time. I’m so glad you enjoyed this chicken pot pie, with those great additions. Thanks for stopping by and letting me know! Happy holidays!
i just wanted to let you know that my fiancée and i made this the other night and it was amazing! i just got to eat one slice, and he had the rest! thank you for sharing this recipe! this is definitely a keeper!
Julie, thanks so much for stopping by! I’m so glad you, and especially your fiancee, enjoyed the pot pie! It’s been a keeper recipe for years for me, and I hope it is for you, too.
– Georgia
wow! chicken pie!!!! great
I’m planning to make it tonight! Can I use frozen puff pastry in place of the pie dough for this?
Thanks for sharing!!!
Hi Adelina,
You can try puff pastry, but I find it very thin once baked, and I don’t think it would hold up to the filling. If you do use puff pastry, please let me know how it turns out for you, but I do recommend pie crust.
Georgia
I’ll post the same information to my blog, thanks for ideas and great article.
OK so it took me a while to reply, but I did make this the other day and it really is THE BEST chicken pot pie my husband or I have ever had! Between 2 people it was gone in 2 days! Thank you so much for posting this and can’t wait to see whats next!
I made this last night. OMG. Stop it. It’s becoming ridiculous how fabulous these recipies are! Yum to the tenth degree. I had to stop myself from eating the whole thing. I had a little filling left over so I added some chicken broth and turned it into a soup. It was scrumptious with a grilled cheese by the way. :)
Sarah, I’m SO glad you enjoyed it! Great idea about the soup, too. I’ll have to try that next time.
I’ll post the same information to my blog, thanks for ideas and great article.
Pot pies are my sister’s expertise. I have never really tried to make this especially since making a homemade crust is not my thing. But I have to say chicken pot pies are very delicious.
I made the large pot pie with a Pillsbury crust, and the small pies with homemade. This recipe is very easy with either, and I hope you give this one – or any pot pie – a try!
This is so great, Debbie. I’m thrilled that you and your husband enjoyed it so much! Thanks for letting me know :)
I like big hugs too! This looks so good! I love the heart in the middle. Total comfort food. Beautiful job Georgia;)
Happy Sunday!
Oooh, your potpie looks awesome. Love that heart in the crust! This looks so perfect for a cold night in.
What a gourmet chicken pot pie! Looks heavenly.
I was planning on eating some quinoa or something super healthy for dinner, but you completely wrecked that plan with those gorgeous pictures and fantastic recipe! I love putting hearts and leaf cut-outs on my sweet pies, but never thought to do it on a savory one. Thanks for the inspiration.
Goodtothinkandeat.blogspot.com
I agree I am 100% sure my whole family would love this chicken pot pie! I would def need to go with the ramekins to keep from eating the whole thing:)
Awww this post was so sweet. This recipe looks amazing!
Debbie,
That’s great! I think you’re both really going to like it, but please let me know how it turns out for you!
– Georgia
Ooh, this looks and sounds so good! I’ve been looking for pot pie recipes just this week, and this sounds fabulous!
I also eat cereal for dinner when Ryan goes out of town (and sometimes when he is in town!) But I must say that I will always, always, always be happy with chicken pot pie. We ate one almost every week growing up, so needless to say, this brings back wonderful memories. Thank you for sharing, love.
P.S. Come by my blog when you have a moment…I have a little something for you!
Georgia this looks absolutely delicious! Super cute heart in the middle and lovely crimping on the crust! I do love pie crust :) I know what you mean about eating cereal or PB&J when your husband is out of town. I do the same thing!
Chicken pot pie is on my top 10 food list… it’s so comforting, creamy, and delicious! Yours looks beautiful and mouth watering good.
this is every pretty:) im going to bookmark this recipe. thank you for sharing this. have a nice weekend.
It’s funny you mention that, Stephen. When I was looking at other chicken pot pie recipes, the large majority did not have bottom crusts, which I find so odd. I hope you do get a chance to make this, though… I think you will just love it!
Wow. Let me pick my jaw up off the ground. Your pot pie looks AMAZING. I’m loving the cool-weather meals!
Good lord, this is one awesome looking chicken pot pie! Love this! I’m so bookmarking this to make soon, my family will love it!
hello nice the meet you
This looks so comforting and so delicious, I love chicken pot pie!
This looks delish! The way you prepared it is really innovative. Kind of reminded me of this show called Extreme Chef http://www.facebook.com/pages/Extreme-Chef/195324160502642
I’ve got this baking in the oven right now! Came over here from Pinterest. If it tastes as great as it smells, it will be a hit! Used half and half instead of heavy cream, frozen green beans instead of peas (not a pea fan!) and added a couple dashes of thyme and sage.
Thanks!
Made it last night and it was incredible! I actually pan roasted the carrots, onion and chicken prior cutting them and adding them to the filling. It added wonderful flavor
I made this tonight and it was so yummy. filling was a little runny but was still so tasty. will be going on my winter dishes list.
We just made this and it is amazing! Definitely a make-again-and-again recipe.
Janell I completely agree. I made this today and it made my recipe look bad lol. It was so good and full of flavor. This is a must do every week. I doubled the recipe and made 2 pies.
Wow!!
Seriously, this is so good. When I was craving pot pie, I made this and it was EXACTLY what I wanted.
Sososo yummy :)
Thank you!
Sarah — March 1st, 2012 @ 1:50 am
P.S. I used puff pastry and I must say, I loved the results! It may not have been the most elegant presentation but boy was it tasty.
Made this tonight – amazing!!!! Thanks for the keeper recipe!
Made this last night & it was amazing!!!
Love this recipe! But sometimes I cheat and use Cream of chicken soup… also very tasty version…and much faster for a working momma :)
Going to make this tonight! I am living in new zealand at the moment and really craving a pot pie like I get at home in Florida so I am making it for all of my New zealand flat mates. Something new for them to try :)
I am in love the perfect meal for a pot luck lunch or a cold winter night, after tree trimming!!
Ahhh…this looks delicious AND easy!
2 questions:
What method did you use to cook the chicken? I hate having to cook chicken, then turn around a cook a meal to use it in. It just seems to take forever. Any suggestions?
Also, how long do you microwave a ramekin if you’re pulling it out of the microwave?
Can’t wait to try this!
Georgia — November 12th, 2013 @ 1:55 pm
The method for cooking the chicken is in the recipe. If you meant to ask how long to microwave a ramekin from the refrigerator, I’d say about 2 minutes.
Yummy recipe. One of my favorites. Thanks for sharing.
Simon