| Level: | Intermediate |
| Total: | 3 hr 5 min |
| Active: | 1 hr 10 min |
| Yield: | 8 individual servings |
| Level: | Intermediate |
| Total: | 3 hr 5 min |
| Active: | 1 hr 10 min |
| Yield: | 8 individual servings |
Ingredients
- 4 boneless, skinless chicken breasts
- 4 teaspoons salt plus a pinch
- 2 cups peeled and diced red potatoes (3 or 4 medium potatoes)
- 1 stick (8 tablespoons) butter, plus more for greasing the ramekins
- 2 medium carrots, peeled and diced
- 1/2 cup sliced celery (about 2 stalks)
- 1 medium onion, finely diced
- Pinch ground black pepper
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1 cup whole-kernel corn
- 1 cup frozen green peas
- 1 teaspoon celery seeds
- Pinch garlic powder
- 2 cups baking mix such as Bisquick, or self-rising flour
- 1 teaspoon ground black pepper
- 2 sticks (16 tablespoons) butter, melted
- 2 cups buttermilk
- 1/2 cup grated Parmesan
Instructions
- Preheat the oven to 375 degrees F.
- For the filling: Place the chicken breasts in a large stockpot along with 2 teaspoons of the salt and enough water to cover. Bring to a boil, reduce the heat and simmer until the chicken is tender, about 30 minutes. Remove the chicken to a plate to cool, reserving 3 cups of the broth; supplement with canned chicken stock if you are short. When cool enough to handle, cut the chicken into bite-size pieces.
- While the chicken is cooking, combine the potatoes and the remaining 2 teaspoons salt in a medium stockpot. Fill with water to cover and bring to a boil over high heat. Lower the heat and cook until the potatoes are tender but not mushy, 15 to 20 minutes. Drain the potatoes in a colander and set aside to cool.
- Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the carrots and cook for 5 minutes. Add the celery, onion and a pinch of salt and pepper; cook until the onions are soft and almost translucent, 4 to 5 minutes. Add the remaining 4 tablespoons butter and, once melted, add the flour to make a roux. Cook the flour for 2 minutes, stirring constantly, then add the milk and reserved chicken broth. Simmer, stirring frequently, until the mixture thickens, 5 to 7 minutes. Stir in the chicken, corn, peas, celery seeds and garlic powder. Remove from the heat.
- Grease eight 10-ounce ramekins with butter and place on a large, rimmed baking sheet or jellyroll pan. (Alternatively, grease one 9-by-13-inch baking dish.)
- Evenly divide the potatoes among the ramekins. Spoon the filling over the potatoes, leaving about 1/4-inch of space at the top for the crust.
- For the crust: In a large mixing bowl, whisk together the baking mix and pepper until well blended. Whisk in the melted butter and buttermilk until smooth. Stir in the Parmesan. Pour some batter into each ramekin and smooth over the top, being careful not to mix it into the filling. Bake until the crust is crispy and nicely browned, 40 to 45 minutes. Let sit for 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 807 |
| Total Fat | 44 g |
| Saturated Fat | 26 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 45 g |
| Cholesterol | 204 mg |
| Sodium | 1170 mg |
| Serving Size | 1 of 8 servings |
| Calories | 807 |
| Total Fat | 44 g |
| Saturated Fat | 26 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 45 g |
| Cholesterol | 204 mg |
| Sodium | 1170 mg |
Reviews
Loved it! I used rotisserie chicken which is a great time saver. I also love dried thyme in this in addition to the salt, pepper, and garlic powder. I did not have any potatoes so just left that out. Didn’t miss that ingredient at all. I could just eat the cooked filling right out of the skillet without making it into a pie. It’s that good!! Yum!
This is my FAVORITE chicken pot pie recipe. Very easy to make. Measure everything and cut all your vegetables ahead of time. I always add a little bit of garlic powder to give it a little extra flavor.
The crust alone is over the moon delicious ! I added about 2 tsp of fresh thyme because I had it . Oh my . Your family will love it.
Thanks Trisha!
Can’t wate to make. Love chicken pot pie.
AWESOME! Get everything measured out before you start…it helps! I don’t believe you need all the butter; I substituted EVOO for the filling, sprayed Pam for baking dish, and for crust, did half butter, half EVOO; added celery salt, bay leaves (2), onion powder to chicken poaching water, and used left over broth to cook potatoes in. So, so good!!
Turned out great. To cut down on some cooking time, I used a rotisserie chicken. Some people said the dish did not have much taste, but I think it turned out very flavorful. The entire pan was gone.
In the oven as we speak. Very labor intense. Didn’t have buttermilk. So used 2 Tbls. of lemon juice with 2 cups of milk in the crust! if its good it will be worth the time.
I’ve made this twice and today will be the 3rd time. I think this recipe, while a bit labor intensive (lots of dishes) is excellent. Everyone always loves it!
can you freeze this for later after the pies are made.. I am getting ready to make some little pies for a friend and I want them to be perfect
This recipe is great! I did the 9×13 and didn’t double the crust recipe. You DON’T need to!! Also for the people saying its “tasteless” my advice is season every step with salt and pepper-especially pepper. I also added more garlic powder. Taste the sauce before you bake and make sure you are satisfied. If not, tweek it! Also I’m not a fan of chunks of potatoes so I mashed the potatoes with garlic, salt and pepper, butter and milk and put a layer of potatoes on the bottom. Absolutely loved it!