Chicken Pot Pies
A comforting classic, chicken pot pie features tender cooked chicken and mixed vegetables enveloped in a flaky pastry crust. The savory filling is seasoned with sage and parsley, making it a hearty, family-friendly dish perfect for cozy dinners or weekend gatherings.
Ingredients
- 10 oz. frozen mixed vegetables ⓘ
- 1/4 cup butter or margarine ⓘ
- 1/2 cup chopped onion ⓘ
- 1/3 cup flour ⓘ
- 1/2 teaspoon salt ⓘ
- 1/8 teaspoon pepper ⓘ
- 1/4 teaspoon ground sage ⓘ
- 3/4 cup milk ⓘ
- 3 chicken bouillon cubes or 3 teaspoons instant bouillon ⓘ
- 2 cups water or broth ⓘ
- 3 cups cooked chicken or turkey, cubed ⓘ
- 2 oz. jar pimiento, drained ⓘ
- 1/4 cup chopped fresh parsley ⓘ
- Pastry for double-crust pie ⓘ
Instructions
- Cook frozen vegetables according to package directions; drain.
- In a saucepan, melt butter over medium heat; sauté onion until tender.
- Stir in flour, salt, pepper, and ground sage.
- Combine milk, bouillon cubes or instant bouillon, and water or broth.
- Slowly pour the liquid into the saucepan, stirring constantly.
- Cook and stir until the mixture boils.
- Reduce heat and simmer for 2 minutes.
- Stir in cooked chicken, drained pimiento, and chopped parsley.
- Spoon the filling into 6 individual casseroles.
- Roll out pastry and cut into circles 1 inch smaller than the top of casseroles.
- Place pastry circles atop the filling.
- Bake at 425°F for 12 to 15 minutes or until the crust is lightly browned.
Tips & Substitutions
For a richer flavor, consider using homemade chicken broth instead of water or store-bought broth. You can substitute the mixed vegetables with your favorite fresh vegetables or even use leftover veggies from another meal. If you're short on time, pre-cooked rotisserie chicken works great in this dish. For added creaminess, stir in a splash of heavy cream before baking.
Serving Suggestions
Serve these chicken pot pies with a simple green salad for a complete meal. A side of crusty bread would also complement the dish well. For a comforting twist, pair with Aunt Pee Wee'S Chicken Pie for a delightful chicken-themed dinner. These pot pies are perfect for cozy gatherings or family dinners.
Storage & Reheating
Store leftover pot pies in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and bake at 350°F until heated through, about 15-20 minutes. Alternatively, you can microwave individual portions, but the crust may not stay as crispy. For best results, avoid freezing, as the crust can become soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Pot Pies contains roughly 910 calories, with 49g protein, 100g carbohydrates, and 41g fat. It is an excellent source of iron (159% of the Daily Value), dietary fiber (128% of the Daily Value), and calcium (111% of the Daily Value). Note that it is relatively high in sodium, at 1288mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make chicken pot pie filling ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Just make sure to let it cool completely before transferring it to an airtight container. When you're ready to bake, simply fill the pastry and follow the baking instructions for a fresh, homemade pot pie.
What can I use instead of chicken bouillon cubes?
If you prefer not to use bouillon cubes, you can substitute them with a teaspoon of chicken base or 1-2 tablespoons of soy sauce for a different flavor profile. Adjust the salt in the recipe accordingly, as these alternatives can contain sodium. You could also use a flavorful vegetable broth for a vegetarian option.
How do I prevent the crust from getting soggy?
To prevent a soggy crust, consider pre-baking the pastry for 5-7 minutes before adding the filling. This helps create a barrier and keeps the crust crispy. Additionally, make sure the filling is not overly watery before spooning it into the crust, as excess moisture can lead to sogginess.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).