Turkey or Chicken Pot Pies? Beef? Whatever you want to make, meat wise, you can follow my recipe and just exchange your meat preference for the Chicken. It will be AMAZING using my recipe for Chicken Pot Pies.
You need to use my Recipe for The Best and Easiest to make Pie Crust in the entire World. **Be sure to MAKE the Dough 1 hr before you are ready to roll out and prepare for baking. It needs to chill for 30-60 Minutes before rolling out.
I used all organic and gmo free ingredients including Almond Milk in place of milk.
Chicken Pot Pies
- 1 lbs Chicken (raw or cooked, either way works)
- 1/4 Cup flour
- 1/4 Cup Butter, Divided
- 1 Cup Milk
- 1 Cup Chopped Yellow Onion
- 3 Celery Stalks, Chopped
- 1 bag frozen Carrots (or 3 Large Raw chopped)
- 1 bag frozen peas
- 4 Large Russet Potatoes, peeled and cubed
- 1/4 Cup Parsley
- 1 Tsp Sea Salt
- 1/2 Tsp Pepper
- 1 Tsp Garlic Powder
- 2 Tsp Oregano
- 1 Tsp Thyme
- 2 Cups Chicken Broth
In a large Pot put in 1/2 your Butter (2 TBL), Carrots, Celery, Onion, Parsley, Salt, Pepper, Garlic Powder, Oregano, Thyme together and cook on Medium heat until all veggies are soft. Add in the broth and raise heat to high, Stirring frequently.
Once Boiling, add in Potatoes and Peas. Turn down heat to Medium Low and continue cooking until potatoes are tender but still firm.
In a separate pan add your remaining Butter, Chicken and flour and mix well coating your Chicken with flour mixture. Cook on Medium and stir frequently until fully cooked. If using pre-cooked chicken it only takes a few minutes to coat and cook.
Once Chicken is fully cooked and coated add in the Milk and cook until it’s thicker. Again, stir frequently. Once thick, add to your Vegetable Pot.
Preheat oven to 350 degrees F.
Mix thoroughly and once potatoes are fully cooked, it’s ready to add to your Pot Pies.
For the Pie Crust
Take your 4 Pie Ramekins or Oven proof dishes and take your dough disks and mold them to your baking dishes like this:
Follow my PIE CRUST Recipe above. Make sure that instead of making Lattice strips you roll out 4 larger discs for the Ramekins and then 4 smaller discs for the pie crust top.
FILL your Ramekin Pie Crust with your Filling almost up to the top of our dish, like this.
Take your Smaller Dough Disc and place it on top of your Ramekin and then start pinching the bottom and top doughs together to seal in the Filling.
Now, Cut 4 little Slits in the top crust to let out steam. Cook for 50-60 Minutes on the middle Rack of your oven. At 40 Minutes in I sometimes like to take a whisked Egg White and give the Pie Crust an Egg Wash to make it shiny and pretty to finish it off and then continue cooking until the pie crust looks like this:
Also, remember that the filling is already cooked, you are really only cooking the Pie Crust. When the top looks like you must eat it…that is the perfect time to take it out of the oven.
Enjoy your Chicken Pot Pies!!!