Homemade Chicken Pot Pie

This homemade chicken pot pie features tender rosemary baked chicken, onions, peas, and carrots, cooked in cream sauce and encapsulated in buttery pie crust. And since they’re made individually, you don’t have to share. With anyone.

A mini homemade chicken pot pie with a flaky crust, chunks of white meat chicken, and peas

When we think of classic comfort food, homemade chicken potpie comes to mind before anything else. Although the version we crave takes on a few flourishes from what your mom made years ago. Including chicken that’s infused with rosemary. A cream sauce that strikes that tricky balance between perfectly creamy yet not ridiculously rich. And, natch, the expected peas and carrots but cooked to tenderness rather than mushy. All tucked beneath a buttery crust. Try it with these tweaks and we suspect you’ll be thinking exactly the same.–Angie Zoobkoff

Homemade Chicken Pot Pie

  • Quick Glance
  • Quick Glance
  • 45 M
  • 1 H, 45 M
  • Serves 4
Print RecipeBuy the Red Truck Bakery Cookbook cookbook

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Special Equipment: Four 5-inch (13-cm) individual pie pans (individual ramekins or other sized pie pans will also work here too, though the yield may change)

Ingredients

  • For the chicken
  • For the filling

Directions

Prepare the oven

Preheat the oven to 450°F (230°C).

Prepare the chicken

Rub the chicken breasts with the olive oil and sprinkle with salt, pepper, and the rosemary. Arrange on a rimmed baking sheet and bake just until cooked through, 15 to 20 minutes. 

Let cool. Then coarsely chop into large pieces.

Make the pot pie filling

In a large saucepan over medium-low heat, melt the butter. Add the onions and cook, stirring, until translucent, 10 to 15 minutes. 

Whisk in the flour and cook, whisking continuously, until you end up with a thick roux, about 2 minutes. The mixture will brown slightly while you continue to whisk but don’t let it burn. 

Still whisking, gradually add the broth. Make sure the mixture is blended completely and the roux isn’t stuck to the sides of the pot. Reduce the heat to low and add the cream, salt, and pepper. Whisk for another minute or so, remove the pan from the heat, and, using a wooden spoon or spatula, stir in the carrots, peas, parsley, and chopped chicken. Let cool.

Roll out all 4 discs of dough or remove the pie crust from the packaging and tin. If using store-bought pie crust, roll them a little thinner. Cut each into four 9-inch (23-cm) rounds and four 7 1/2-inch (19-cm) rounds (use inverted bowls as guides). Without stretching the dough, gently drape each larger dough round into an individual 6-inch (15-cm) pie pan about 2 inches (5 cm) deep, letting the round drape over the sides of the pan. Place the pie pans on a rimmed baking sheet.

Divvy the cooled chicken mixture among the 4 pie shells. (Depending on the size pie pans you use, you may have extra filling. If so, simply freeze it for use in a future pot pie or tuck it in the fridge and rewarm it later in the week as a perfectly respectable stew.) 

Lightly brush the rim of the dough with the beaten egg and then place a smaller round of dough on top of each pot pie. Gently pinch the edges of the top and bottom crusts together to seal. Trim any excess dough to about 1/2 inch (12 mm) around the outside edge of the pans. Roll the outside edges toward the top of the pans, just inside the rim, and crimp with your fingers or a fork.

Lightly brush the top crusts with the egg wash and cut a couple of slits in the center of each. Sprinkle with sea salt and coarse black pepper.

Bake, rotating the baking sheet after 30 minutes, until the mixture is bubbling out of the slits and the crusts are golden, 50 to 60 minutes. If the edges of the pastry are browning too quickly, loosely cover with a strip of foil that you mold around the edge of each potpie.

Let cool slightly and serve. Originally published February 3, 2019.

Print RecipeBuy the Red Truck Bakery Cookbook cookbook

Want it? Click it.

    Make Your Homemade Pie Crust Savory

    • If you’d like to lend a more savory note to your pie dough, which will complement the chicken filling here, stir 1/2 teaspoon chopped fresh rosemary into the dough before adding the water.

    Recipe Testers' Reviews

    We LOVED these pot pies! They may be a bit time-consuming to prepare, but the rave reviews you’ll receive are so worth it! These sophisticated little pot pies are chock full of rosemary-infused chicken breast meat, veggies, fresh herbs, and a rich and luscious sauce.

    I made these pot pies earlier in the day (without the final egg wash, salt, and pepper) and left them, covered with plastic wrap, in the fridge until I was ready to pop them in the oven for dinner. I took them out of the fridge and added the egg wash, and seasonings while the oven was heating up.

    For convenience, I used 4 store-bought crusts and rolled them very thin, which made the crusts less heavy tasting. The added sea salt and freshly ground pepper sprinkled over the top crusts sent them to the next level!

    I served these pot pies to guests and everyone was blown away with their unique flavor and appearance. Not your ordinary chicken pot pie.

    A fresh green salad with a bracing vinaigrette was the perfect accompaniment to cut through the richness of the filling.

    This recipe made four individual pot pies with enough leftover filling to fill a 10-by-7-inch baking dish. I baked the leftover filling the next day without a crust at 400°F for 45 minutes and it was great on its own in a bowl served with crackers.

    This is a traditional chicken pot pie recipe. What sets it apart and takes it up a notch is the use of chopped fresh rosemary in the baked chicken and in the crust.

    You're going to need at least 3 1/2 hours from start to finish, so it’s important to plan out the time. To make it quicker to prepare for dinner, the chicken could be baked, the vegetables chopped, and the dough all made the day before and held in the refrigerator until just before assembly and baking.

    I used 5-inch disposable pie pans, which looked very similar to those in the photo, and the yield was 7 pot pies. I froze several but have not yet taken them out to bake.

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