Chicken Pot Pies

This recipe is built off of The Kitchn's review on The Pioneer Woman's recipe. We doubled the recipe and used most of two rotisserie chickens.

  • Pie crusts (we like bottom crusts as well as on top)
  • 4 Tablespoons Butter
  • 1 cup EACH Finely Diced Onion, Carrot, Celery (mirepoix)
  • 2 rotisserie chickens, Shredded
  • 1/2 cup Flour
  • 3+ cups Chicken Broth, Plus More If Needed
  • Salt And Pepper, to taste
  • Chopped Fresh Thyme To Taste
  • 1 cup Cream

Prepare pie tins with crusts. This recipe will use probably 2 9" tins.

Preheat the oven to 375 F.

Sautee the onion, carrots, and celery in butter, until tender, translucent and browning (10 minutes). Add herbs.

Stir in the chicken and then stir in the flour until combined. Cook for 1 minute, then pour in the chicken broth and mix, reducing until thickened, adding broth or flour as appropriate.

Add the cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Take off heat and add to prepared pie tins.

Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)

Place the pies on a rimmed baking sheet and bake for 30 to 45 minutes. Consider covering in foil for the first 15 minutes to not overly brown the crusts.

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