The Best Chicken Pot Pies

The Best Chicken Pot Pies


Flaky Cream Cheese Pie Crust

  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup (4.5 ounces) cold cream cheese, cut into large chunks
  • 1 ½ sticks (12 tablespoons) cold, unsalted butter, cut into small cubes
  • 1 tablespoon apple cider vinegar
  • 2-3 tablespoons ice water plus more if needed

Chicken Vegetable Filling

  • 3 tablespoons olive oil
  • 1 cup yellow onion cut into half inch cubes
  • 1 cup celery cut into small cubes
  • 1 cup carrots peeled and cut into ½ inch cubes
  • 2 garlic cloves minced
  • 3 pounds boneless chicken thighs and/or chicken legs
  • 5 ½ cups chicken broth or enough to cover chicken
  • 1 cup butternut squash peeled and cut into half inch cubes
  • 1 cup green beans trimmed and cut into 1 inch pieces
  • 1 cup frozen peas thawed
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour plus 2-3 more tablespoons if needed to thicken the sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt plus more to taste
  • 1 large egg beaten with 1 teaspoon water to be used as an egg wash


Make the Pie Crust

  • In a food processor, pulse flour, salt and baking powder until well blended.
  • Add cream cheese and pulse until pea-sized pieces form.
  • Add butter cubes and pulse just until pea-sized pieces form.
  • Add the vinegar and 2 tablespoons ice water. Pulse until wet clumps form.
  • Feel the dough and if it is too crumbly add another 1 tablespoon or more of water.
  • Pour mixture into a bowl and gather into a ball of dough.
  • Wrap in plastic wrap and flatten into a 1 inch thick disk.
  • Refrigerate for 30 minutes to 1 hour.

Make the Chicken and Vegetable Filling

  • In a large soup pot, add the olive oil and heat to medium-high. Add the onions, celery, carrots and garlic.
  • Sauté until the vegetables have softened (approximately 5 minutes). Stir often.
  • Add the chicken pieces into the vegetables and cover with the chicken broth.
  • Bring to a boil and lower the heat to a simmer, partially covering the pot, for approximately 45 minutes or until the chicken is done and no longer pink inside.
  • Remove from the heat and place the chicken into a large bowl.
  • Using a slotted spoon, take the vegetables out and place them in a separate bowl. Allow the stock to cool. You should have approximately 4 ½ cups.
  • When cool enough, tear the chicken into small pieces, removing any bones or skin.
  • Add the vegetables into the chicken and set aside.
  • In a small bowl, toss the butternut squash with approximately 2 teaspoons of olive oil. Place onto a sheet pan and roast in a 425° Fahrenheit oven for approximately 10-15 minutes or until the squash is tender. Allow to cool.
  • Blanche the green beans in a small saucepan of boiling water for 2 minutes. Shock them in a bowl of ice water to stop the cooking process. When cool, drain the water.
  • Add both the butternut squash and green beans along with the thawed peas into the chicken and vegetable mixture.
  • In a large saucepan, heat the butter until melted and bubbly over medium-high heat. Whisk in 4 tablespoons of the flour and cook for approximately 30 seconds to remove any starchy taste. Whisk in the onion and garlic powders along with the salt.
  • Over high heat, slowly whisk in the reserved chicken stock and whisk constantly until a nice, slightly thickened sauce forms. If the sauce is too thin, combine 2-3 tablespoons of extra flour into enough cold water to form a slurry, the consistency of heavy cream. Gradually whisk the slurry into the sauce and bring the sauce to a boil, whisking constantly. The sauce should become thicker. The sauce should not be too thick.
  • Take the sauce off the heat and set it aside.

Assemble the Pot Pies

  • Preheat the oven to 375° Fahrenheit.
  • Place the crockpots or ramekins on large sheet pans depending on the size of your pot pies. Be sure they have a little room between them.
  • On a floured surface, roll out the pie crust to a large circle that is approximately ¼ inch thick.
  • Using a small bowl or cookie cutter cut out circles that are slightly larger than your crockpots or ramekins. Cut out as many circles, re-rolling the dough if necessary, to create as many circles as there are pot pies.
  • Using a small sharp knife, create some cuts for steam holes in each pastry circle.
  • Fill each crockpot or ramekin with some of the chicken and vegetable filling and ladle some of the sauce over the filling.
  • Using a pastry brush, brush the outer rims of each crockpot or ramekin with some of the egg wash.
  • Place a circle of dough over each potpie. Firmly press down on the edges to adhere the pastry to the crockpots or ramekins.
  • Brush the tops of each potpie with egg wash.
  • Bake the pot pies in the oven for 30-35 minutes or until the filling bubbles through the steam holes and the pastry is nice and golden brown.
  • Serve at once.


Makes approximately 4 large (5-6 inch diameter) chicken pot pies or approximately 8 smaller pies