Yummy Homemade Chicken Pot Pie from Scratch
This yummy homemade chicken pot pie has the most delicious filling. Make individual pot pies for each family member for the ultimate comfort food on St. Patrick's Day or any day.
Ingredients
- 1-1/2 or 2 cups shredded chicken either use roasted whole chicken from the deli or poach chicken breasts in boiling water until they reach an internal temperature of 165 degrees
- 2-1/2 cups chicken stock
- Frozen sheets of pie crust thawed according to package directions or puff pastry sheet
- 1 cup diced onion about 1 large
- 4 carrots thinly sliced
- 3 celery stalks thinly sliced
- 3/4 cup cup green peas frozen or fresh
- 6 Tbsp unsalted butter, grass-fed ghee, or coconut oil
- 1/2 cup all-purpose flour
- 1-1/2 cups milk
- 1 tsp chopped fresh thyme leaves
- 2 Tbsp minced fresh parsley optional
- 2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup dry sherry optional - I don't use it
- Egg wash : 1 egg white whisked with 1 Tbsp water
Instructions
- Preheat oven to 400°F. Shred cooked chicken and set aside.
- In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes.
- Add the flour and cook, stirring, one minute more. Whisk in-2 1/2 cups of the chicken stock. Whisk in milk. Add in sherry, if using. Decrease heat to low and simmer for 10 minutes, stirring often.
- Add the chicken meat, thyme, sherry, peas, parsley, salt, and pepper and stir well. Taste and adjust seasoning if necessary.
- Divide the warm filling among six 10-ounce ramekins.
- Unroll pie crust dough onto a cutting board. Cut into 6 rounds, slightly larger than the circumference of the ramekins.
- Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie.
- Use a pastry brush to apply an egg wash to each pie.
- Cut out letters from pie crust scraps. Place letters on the pie and apply egg wash on top of the letters too).
- Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving. Serves 6.