This delicious chicken pot pie recipe is very simple to make! You can use one standard-size pie dish or make 5-6 mini chicken pot pies. This homemade goodness boasts a beautiful, flaky double crust and a hearty savory filling.
- 2 + 2/3 cups chicken broth
- 2 teaspoons chicken-flavored bouillon granules
- 5 tablespoons butter
- 1/2 yellow onion, diced
- 1 cup sliced petite carrots
- 1 rib celery, chopped
- 2 garlic cloves, pressed or minced
- 2 + 1/2 teaspoons fresh thyme, minced
- 1/3 cup + 1 tablespoon all-purpose flour
- 1/2 cup heavy cream (same as whipping cream)
- 1 + 1/2 tablespoons apple cider vinegar
- Salt and pepper to taste
- 2 + 1/2 cups rotisserie chicken breast, cubed
- 8-10 frozen pearl onions*
- 3/4 cup frozen peas
- 2 batches of homemade pie dough**
- Egg wash: 1 egg beaten with 1 tablespoon water
- Prepare a double batch of this 5-minute homemade pie crust recipe. Wrap the dough in plastic. Chill it in the freezer for 30 minutes.
- Adjust the oven rack to the center position. Preheat oven to 375 degrees.
- Warm the chicken broth in a small pot. Stir in the bouillon granules until dissolved.
- In a cast-iron pan, saute the veggies in butter until tender: yellow onion, carrots, celery, garlic, and pearl onions. Add thyme and flour to the pan. Stir and mix until the flour is lump free. Add the chicken broth, heavy cream, and apple cider vinegar. Stir to combine. Add salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and allow it to simmer for a few minutes.
- Roll out the pie dough just slightly thinner than 1/4 inch. Cut it into circles large enough to line the bottom of the ramekins. Line the ramekins. Slice off excess dough. Pierce bottom and sides of the dough several times with a fork.
- Evenly divide the chicken pot pie filling among the ramekins. Place dough rounds on top of the filling, covering the entire surface of the ramekins. Crimp the edges of the dough. With a knife make two intersecting slits across the top of each chicken pot pie.
- Bake for 35 minutes or until the crust is golden brown.
- When using fresh pearl onions boil them for 2 to 2-1/2 minutes to make them tender. Drain well.
- For store-bought pie crusts, buy two 9-ounce packages of unbaked crusts.
Keywords: classic recipe, dinner, kid-friendly, comfort food