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These chicken pot pies are so cozy and delicious. The filling is rich and hearty filled with peas, carrots and shredded chicken. I love using my homemade chicken stock in this recipe to make it even more delicious. It’s topped with a flakey pie crust that makes for the ultimate cozy dinner!
The one thing “fun food” my mom would buy for us when we were kids were frozen pot pies from Marie Callender’s and let me tell you, my brother and I were OBSESSED. It proves that I’ve loved cozy food from the beginning!
When the weather begins to turn I immediately crave things like pasta alla vodka, chicken and dumplings, pot roast and of course, pot pies! YUM!
Ingredients for Chicken Pot Pies
- Pie crust. I love using a homemade pie crust for this. If you want to make your own, simply leave out the sugar in the pie crust for a more savory flavor.
- Chicken stock or broth. I use my homemade chicken stock for this recipe to add a richer, deeper flavor. But feel free to use store-bought if you like!
- Carrots and peas. I love carrots and peas in this recipe. I feel like we need some veggies.
- Shredded chicken. I opt to use a store-bought rotisserie for this but you could also roast up some chicken thighs or breasts like I do in my chicken and dumplings recipe.
For the rest of the detailed ingredients, please see the recipe card below!
How to Make Chicken Pot Pies
Make the chicken pot pies in different vessels. I like to use these ramekins. But feel free to even use a 9-inch pie plate. I’ll explain below on how to fill it using the different options.
- Take one half of the pie crust and use it to press the pie crust into the ramekins in one even layer. I like doing this versus rolling them out because I find it too cumbersome to do so.
- Take the second half of pie crust and roll it out. I like to stamp out circles that will leave about 1-inch of slack all around. This way I can create a nice crimped edge.
Chicken Pot Pies for Two
These chicken pot pies are made with a perfect flakey crust and filled with creamy sauce, shredded chicken and the traditional peas and carrots. Make these for a cozy night in.
Equipment
- 4 (4-ounuce) ramekins or 1 (9-inch) pie plate
Ingredients
- 1 recipe for pie crust, homemade or store-bought
Filling:
- 1 shallot, peeled and minced
- 2 garlic cloves, peeled minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 chicken breast or 2 chicken thighs , I like to use skinless
- 2 cups chicken stock
- 1 small carrot, peeled and diced
Instructions
To Make the Crust:
- In a large bowl, mix together the flour, salt and baking powder. Add the cold schmaltz and working quickly, and using your hands, break the fat into bits until they’re evenly distributed and resemble the size of small peas.
- Add the water and mix. The dough might seem a bit dry and shaggy but keep kneading it until it comes together. If needed add a tablespoon more of water. Flour your counter and dump the dough onto it. Knead a few times more until it comes together. Form into a disc. Wrap the disc in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
To Make the Filling:
- Preheat the oven to 375F. Sprinkle the chicken with a few pinches of salt and pepper. In a medium pot pot, add the two tablespoons of smaltz or butter. When melted and warm, add the shallots, carrot and garlic; cook until softened, about 5 minutes. Add the thyme leaves and flour; give it a mix and cook for about a minute. Pour in the chicken stock and bring to a gentle simmer. Cook until thickened, about 5 minutes. Stir in the goat cheese.
To Assemble the Pot Pies:
- Remove the dough from the fridge. Liberally flour your work surface and rolling pin. Weโre going to start by making the tops. Begin to roll the dough, being sure to rotate it every so often, to avoid sticking. Place your small baking dish face down on top of the dough, so you can get an idea of how big the circumference of the top should be. Using a paring knife, cut out two circles, leaving a 1-inch overhang. Press the dough onto the bottoms of cocottes and up the sides. If you like, you can use the extra dough to make a lattice or cut out little leavesโthe possibilities are endless for the tops. Divide the filling amongst the baking dishes and place the dough tops on. Tuck the edges under and then crimp them all the way around. Brush the dough with egg wash and transfer to the freezer to chill for 15 minutes. Preheat the oven to 350 degrees F and bake for 45 to 50 minutes, until the tops are golden brown. Remove from the oven and let stand for 5 minutes (theyโll be super hot!). Eat immediately.
Notes
If you don’t have schmaltz, no worries, you can use duck fat, which they sell at most grocery stores in the deli section.
If you can’t find duck fat, no worries, you can totally just replace the schmaltz with cold, diced butter!
To render your own schmaltz, here’s how to do it:
1. Take chicken fat (you can get some from your butcher) and place it in a baking dish. Transfer to a 350 degrees F oven and bake for about 20 to 30 minutes, until the fat renders out and the leftover fat turns crispy. Remove the crispy bits and run the liquid fat through a sieve and into an airtight container. Transfer to the fridge until you’re ready to use.
Nutrition
Serving: 2g | Calories: 1075kcal | Carbohydrates: 88g | Protein: 36g | Fat: 63g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 31g | Trans Fat: 0.1g | Cholesterol: 160mg | Sodium: 1541mg | Potassium: 691mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5333IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this Recipe? Please Rate & comment below!
So if you donโt have those cute little pots, can you do this as a regular size pie? Will a ramekin work?
Yes you can use a large ramekin!
I’ve made schmaltz and want to make this crust. My last schmaltz crust attempt was very greasy. My schmaltz was not hard like you describe here – “breaking “it up would be impossible as it is more thick/liquidy. I’ve made several quarts of schmaltz, rendering the skin and fat and straining the golden liquid, then refrigerating. Do you know why it is not getting hard – as you describe yours in this recipe? Or, do you know how I can still make the crust with my liquidy scmaltz?
Thank you for any advice!!
Hmm…it wasn’t hard, like butter would get, but it definitely was very cold. Did you strain yours? Maybe that’s what it is?
OMG! This looks delicious! ๐