1Photo Credit: Ashley Cuoco

Ultimate comfort food: chicken pot pie. One spoonful gets you everything you want– buttery crust, chicken, and flavorful veggies. A great weekend Autumn meal. My favorite part about this recipe is the individual size. I used two 6″ diameter (yet pretty deep) oven safe dishes. Double the recipe and you can save the rest to bake another night! Another great time saver is the ready-made pie crust rolls. I save my homemade crust for things like desserts and pies. Don’t sweat this one– It’s ready in a little over an hour. And so worth it when you take that first bite.

Yields: (4) 6-inch pies (or in my case, (2) 6-inch deep dishes — Active time: 50 min — Total Time: 1 hr 20 min


  • 4 Tbsp (1/2 stick) butter
  • 1 medium onion, finely diced
  • 2 medium carrots, finely diced
  • 1 stalk celery, finely diced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1/4 cup dry white wine (or more chicken broth)
  • 2 cups shredded chicken breast, cooked
  • 1/4 tsp ground turmeric
  • 1/2 tsp ground thyme
  • Salt and freshly ground pepper to taste
  • 1/4 cup half and half
  • 2 rounds refrigerated pie crust
  • 1 large egg

You’ll also need: 6-inch individual foil pie pans or alternative

  1. Melt the butter in a large skillet over medium-high heat, then add the onion, carrots and celery. Cook, stirring the vegetables around, until they start to soften, about 3 minutes. Sprinkle the flour over the veggies and stir to combine. Cook the flour-coated veggies for 1 minute, then pour in the chicken broth (and wine, if using!) and stir to combine. Let it heat up and start to bubble and thicken, about 3 minutes.
  2. Stir in the chicken, then add the turmeric and thyme, then season with salt and pepper. Add the half and half, then stir the mixture and let it thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat and let the filling cool to room temperature.
  3. Meanwhile, roll out the pie crusts slightly and cut out 8 (if making 4 pies) or 4 (if making 2 pies) dough circle. Press a dough circle into each pie pan, making sure the dough comes just to the top of each pan. Fill the pies with the chicken mixture. Lay a second round of dough over the top of each pie. Press the dough so that the edges meet, then pinch all around to close or use a fork to seal the edges. Mix the egg with 2 teaspoons of water and brush it all over the surface of the crust. Poke the top of the pie with a fork to vent.
  4. Preheat the oven to 350 degrees F. Place the pies on a baking sheet and bake 25-30 minutes, until the crust is deep golden brown and the filling is bubbly. Enjoy!

If you make extra, freeze them by placing the pies on a baking sheet and flash-freeze 45 minutes. Then cover tightly with heavy-duty foil and freeze up to 6 months. To bake, preheat the oven to 350 degrees. Bake the foil-covered pies for 1 hour. Remove the foil and bake 30-50 minutes more, until hot and bubbly.

Recipe courtesy of Food Network Magazine.

2Photo Credit: Ashley Cuoco


Photo Credit: Ashley Cuoco


Photo Credit: Ashley Cuoco

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