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The comfort of pot pies

BrokenSphere, Wikimedia Commons

What’s in this pot pie? Anything you like, with favorite choices being turkey, chicken, beef or vegetables.


I must admit I have tried several brands of frozen pot pies, and while most got a thumbs-down, there have been a few that I can say I liked. Nothing beats homemade, though.

If you are too busy preparing for Thanksgiving for such things, you might want to hold on to the chicken pot pie recipe to use with leftover turkey.

May you all enjoy many blessings and have a happy and safe holiday.

Chicken pot pie

This recipe makes two pot pies; one for now and one for the freezer or to give away.

2 cups diced peeled potatoes

1 3/4 cups sliced carrots

1 cup butter, cubed

2/3 cup chopped onion

1 cup flour

1 3/4 teaspoons salt

1 teaspoon dried thyme

3/4 teaspoon pepper

3 cups chicken broth

1 1/2 cups whole milk

4 cups cubed cooked chicken

1 cup frozen peas

1 cup frozen corn

4 sheets refrigerated pie crust

1. Preheat oven to 425. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8 to 10 minutes or until crisp-tender; drain.

2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.

3. Unroll a pie crust into each of two 9-inch pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.

4. Bake 35 to 40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Each pie makes 8 servings.

Note: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350; bake 70 to 80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165.

Vegetable pot pie

1 package 2-crust pie dough (or make your own)

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced or pressed

1 red bell pepper, chopped

2 cups milk

1 package (1.5 oz.) white sauce mix

1/4 teaspoon pepper

1 1/2 cups shredded Colby or mild Cheddar cheese

1/4 cup grated Parmesan cheese

1 package (16 oz.) frozen mixed vegetables, thawed and drained (or 2 cans Veg-All, drained)

1 1/2 cups frozen hash brown potatoes, thawed and drained

1. Preheat oven to 425. Line a 9-inch pie pan with 1 pie crust and set aside.

2. Heat olive oil in large skillet; add onion and bell pepper and cook and stir until crisp tender. Add milk, white sauce mix, and pepper to skillet, stirring constantly.

3. Bring to boil, then add cheese, mixed vegetables, and potatoes. Cook and stir until cheese is melted and vegetables are hot.

4. Spoon vegetable mixture into pie crust. Top with second crust; seal and flute edges. Cut slits in top crust for venting. Bake for 30 to 40 minutes, or until crust is deep golden brown. Let stand 15 minutes before serving. Makes 6 servings.

Beef and biscuit pot pie

Frozen peas are good to add to this recipe, instead of (or in addition to) the tomatoes.

1 pound ground beef

1 medium onion, chopped

1 can (10 oz.) cream of mushroom soup with roasted garlic

1 package (about 9 oz.) frozen corn

1 cup chopped tomatoes

1/2 teaspoon dried basil leaves 1 can refrigerated biscuit dough

2 tablespoons grated Parmesan cheese

1/4 teaspoons dried oregano leaves

1. Preheat oven to 400. In large skillet, cook ground beef and onion until beef is no longer pink; drain. Add soup, corn, tomatoes, and basil; bring to a boil.

2. Pour beef mixture into 1 1/2-quart baking dish. Top with biscuits and sprinkle with Parmesan cheese and oregano. Bake for 15 to 18 minutes, or until biscuits are deep golden brown. Makes 4 servings.

Single serving chicken pot pie

1 tablespoon unsalted butter, divided

1 boneless, skinless chicken thigh or breast (half-breast)

1/4 teaspoon kosher salt, divided

1/4 teaspoon ground black pepper, divided

1/3 cup chopped onions

1 clove garlic, minced

1/4 teaspoon dried basil

1/2 tablespoon flour

1/2 cup chicken broth

1/4 to 1/3 cup frozen peas and carrots (or other favorite vegetables), thawed

1/4 sheet prepared puff pastry

1. Preheat oven to 400. Melt 1/2 tablespoon of the butter in a 10-inch skillet over medium heat. Add the chicken thigh or chicken breast to the pan and season with a pinch of salt and a pinch of black pepper. Cook the chicken for 4 minutes per side or until chicken is cooked through. Remove from the pan and set aside.

2. Add the remaining butter to the skillet and melt. Add in the chopped onions, garlic, dried basil and the remaining salt and black pepper. Cook, stirring occasionally for 3 minutes.3. Whisk in the flour and cook, stirring for 2 minutes. Pour in the chicken broth and bring to a gentle boil. Reduce heat to low and cook, stirring occasionally, for 3 minutes.

4. Add the vegetables to the pan, continue to simmer another 3 minutes. Chop the chicken into cubes and add to the pan. Continue to cook for 2 minutes.5. Pour the chicken with the sauce and vegetables into an 8-ounce oven safe ramekin or a 6- to 7-inch oven-safe skillet.6. Top with the puff pastry. Cut 2 small slits in the puff pastry so heat can escape during the cooking process.7. Bake in the oven for 12 to 15 minutes or until puff pastry is golden. Makes 1 serving.


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