Thick, rich, chicken pot pie filling with a touch of fresh lemon, wrapped up in flaky buttery crust, makes this recipe the most comforting comfort food ever.
Happy Thursday guys!
It’s taken me way longer than intended, but my chicken pot pie recipe is finally here!
Every time I make these individual chicken pot pies and post them on my Instagram (you can follow me here 😉 ) I get so many requests for the recipe.
I first started making these a few years ago as part of the themed food for our annual Harry Potter weekend (IYKYK)–they seemed very much like something Mrs. Weasley would have whipped up in her kitchen.
Dyl and I have been tweaking this recipe for the last two years and with the recent addition of lemon zest, I think we’ve found a WINNER!
Tips: *When I make pot pies I line the bottoms and then top them with pie dough, to lighten these bad boys up you can omit lining the bottom, & just top them with the dough (this would decrease the baking time as well). **I always use store-bought pie dough but you can totally use homemade as well (you Betty Crocker you). ***The filling can be made a few days ahead of time, just pop it in the fridge until you’re ready to make the pot pies.
- 2 chicken breasts, 1/2 inch cubes
- 1 medium onion, diced
- 6 Tbsp butter
- 4 Tbsp all-purpose flour
- Salt & Pepper
- 2 cups chicken broth OR chicken boullion
- 1 cup whole milk
- Zest of 1 lemon
- 2 Tbsp sour cream
- 1 12oz bag frozen peas & carrots
- 1 14oz package of pre-made pie dough
- 1 egg + water (for an egg wash)
*This will make roughly 4 mini pot pies ( 3 inch/ 2.5 oz ramekins) and two medium pot pies (4 inch/ 5 oz ramekins)
MAKE THE FILLING
- In a large dutch oven heat 2 Tbsp butter over medium-high heat. Add chicken and season with salt & pepper, stir occasionally. Cook until the chicken is browned on all sides and then remove it from the pan.
- Into the same pan, add 2 Tbsp butter and onion. Sauté until the onion for 2-4 minutes and then add in remaining 2 tbsp of butter and flour (making a roux), stirring constantly for 3-5 minutes.
- Add in water and chicken boullion and bring up to a low boil.
- Stir in milk, lemon zest, & sour cream. Once incorporated, add chicken back in followed by frozen vegetables.
- Allow filling to simmer until thick (about 15 minutes). Season to taste with salt & pepper. Take off the heat.
*You can either move on to the next step to assemble your pot pies, or put the filling into the fridge–use within 3 days for best results.
- Roll out pie dough onto a lightly floured surface and cut into rounds large enough to line baking ramekins. Firmly press the dough down into the bottom and sides–if the dough doesn’t cover every inch of the ramekin that’s totally fine. **You can omit this step to lighten up this recipe.
- Ladle the filling into each ramekin until just below the top.
- Using the remaining pie dough, cut rounds just slightly larger than the diameter of your ramekins & top each one. You can crimp the edges or just press them down the sides for a more rustic look (this is what I prefer).
- Make an egg wash using 1 egg yolk and a dash of water and generously brush the top of each pot pie.
- Using a sharp knife make a slit in the top of each.
- Bake at 375 degrees F for 1 hour. If you opted to not line the bottoms of your ramekins with pie dough and just topped them make sure you decrease your baking time down to 35 minutes.
- Remove from the oven and allow to sit for 10-15 minutes before eating.
*Click here to see safe minimum cooking temperatures for meats and other cooked foods!
Watch How I Make This Recipe
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