pot pie recipes

Beef Potpies With Cheddar-Stout Crust

all-purpose flour,

salt

unsalted butter,

cheddar cheese (about 3 ounces)

stout beer

egg,

beef

all-purpose flour

salt and pepper

unsalted butter

carrots,

celery,

Food Stylist: Susan Spungen
Prop Stylist: Pamela Duncan Silver 

Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.

Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.

Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving. Photograph by Anna Williams

Excellent, I marinated the beef first in Guinness &amp; Worcestershire sauce, used beef stock instead of water, added mushrooms to the veg, thickened the sauce at the end with Bisto gravy granules - looking forward to trying some other variations next time too.

This is excellent and a new St. Patrick's Day tradition in our house with some tweaks as mentioned by some previous reviews.  I followed the recommendations below to soak the beef in Worcestershire sauce, added 4 sprigs of fresh thyme to the beef braise, and 1/2 tsp. of ground mustard towards the end.  I also made twice as much dough and added it to the bottom of our ramekins, blind baking them for 20 minutes.  I used two large ramekins instead of 6 small, so the additional dough worked our nicely.  I also had no leftover filling this way. They were excellent.  In the future, I will substitute beef broth for the water to give the dish even more flavor and would consider adding potatoes with the vegetables.  I think that would make it a more complete Irish meal. 

Super delicious! The crusty top is just amazing! Took the advice of the other reviewers and seasoned the beef prior to cooking...then I popped all ingredients except crust into the hot pot instant cooker for an hour! Huge hit and my husband asked for it to be a regular on the menu!

I love Irish food and the rich flavors .... the guinness and beef is such a great combination.  I used beef broth instead of water and the whole beer in the filling.  It needs time to set and thicken before serving.  It was even better the second day.  This recipe is great - do not use store bought crust, the crust was AMAZING.<br />

I like Guinness beer so I had to try this recipe.   This is amazing!  And its a keeper!  I am definitely making this again, and again.....  and again!!

To die for!  I marinated the beef in Guinness, S&amp;P and thyme overnight with the dough. Also added baby button mushrooms whole. Will absolutely make again!  Comfort at its best, and my British neighbors agreed!

First time to try, but definitely won’t be the last!  I oven cooked the beef and vegetables in my Le Crueset for an extra hour to ensure complete melding of the flavors as well as thickening. Extra pepper was all I changed. Suggestions are good, but this tastes just like the amazingly beef pies we had in Ireland. The crust is absolutely fantastic. Sautéing the beef in batches I still a must to get each piece nicely browned. MY husband and guests raved about this as well as the colcannon. I will definitely make this again. 

Pretty darn good.  Do not skimp on the pepper, otherwise it is very bland. I made beef stock to add instead of the water (would highly recommend the beef stock) and used the whole bottle of Guinness. Also added whole cleaned button mushrooms (stems trimmed but still on) in with the simmer and English peas at the end.  On the browning of the floured beef cubes - do in batches, rather than the implied all at once. Remove the onions otherwise you will have burned onions by the time the beef has a good brown on several sides. The directions do not note how thin to roll out the dough, I would suggest less than 1/4 inch or slightly less to eliminate the possibility of gummy bottom to the top crust. Also, be sure to fully separate the slits, otherwise they will fuse as it bakes. Always taste as you go to be sure the stew has solid base flavor.

Written as is this recipe is worthy of 3 stars, tweak it a bit and easily a 5 Star recipe. Unfortunately I did not read the reviews prior to making but when I tasted my filling I immediately knew something was missing. I am going to continue to play with this recipe because I think it would be an awesome meal. 

This was great! I added some italian seasoning, garlic, and a bay leaf to the mixture, and used beef stock instead of water to braise the meat with the beer.

https://www.foodnetwork.com/videos/beef-potpies-with-crust-0266302

Create this delicious dish by topping a potpie with a cheddar-stout crust.

Beef Potpies With Crust

Lobster Pot Pie with Gruyere Tarragon Biscuit Crust

baking powder

sugar

garlic powder

(1/2 cup) chilled unsalted butter,

Gruyere cheese

tarragon

buttermilk

Flaky sea salt,

yellow onion, diced

peas

corn (fresh if in season, frozen if not)

chicken stock

clam juice

sherry

black pepper

lemon

lobster meat, chopped

heavy cream

hot sauce

For the biscuits: Preheat the oven to 375 degrees F.

Whisk together the flour, baking powder, sugar, garlic powder and kosher salt in a large mixing bowl. Using a pastry cutter or 2 butter knives, cut the butter into the flour mixture until pea-sized (or pulse in a food processor). Stir in the cheese and tarragon. Make a well in the center and stir in the buttermilk until just combined.

For the filling: Heat the butter in a large skillet over medium heat. Add the carrots and onions and cook until the onions are translucent and the carrots are tender, about 8 minutes. Stir in the peas and corn and cook for 1 to 2 minutes. Stir in the flour and cook about 2 minutes. Stir in the stock, clam juice, sherry, salt, pepper and lemon zest and juice. Bring to a low simmer and simmer until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Stir in the lobster, heavy cream and hot sauce. Transfer the mixture to a 9-by-13-inch casserole dish.

Drop the biscuit dough by heaping tablespoons on top of the lobster mixture. Sprinkle with flaky sea salt. Bake until the casserole is bubbly and the biscuits are golden brown, about 40 minutes.

<span>Delicious! I cut down each of the liquids: broth, clam juice, sherry, and cream by 1/4 and it was the perfect thickness! I also didn't have access to the ingredients for the biscuits so I used red lobster cheddar bay biscuit mix. Everything else I kept the same. It was a huge hit!! Savory, rich, and flavorful! I have a feeling my family is going to be requesting this for years to come!</span>

As others have stated you need to add more flour or the sauce is way to soupy. I used 8 TBS. I added salad sized shrimp and 1/2 lbs of scallops to stretch the lobster. 

Just made it for dinner!! Delicious!!!! Added some shrimp to make the lobster go a bit further and it turned out amazing!!

For the most part, it was really good! However, I had a few modifications. 

1. Lobster isn’t cheap. I bought a couple lobster tails at the market, cut out the meat and chopped it up with some jumbo shrimp until I had about a pound and a half of meat mix.
2. Gruyere cheese isn’t cheap. I used two boxes of Red Lobster biscuit mix instead of the biscuit recipe. Quick, easy, cheap and delicious.
3. I used frozen mixed veggies. Easy freezer fix.
4. Using the recipe as is will lead to a soupy mess. Either reduce each liquid by 1/4 or add a few extra tablespoons of flour until you have your desired thickness. I took the latter path.
5. The zest of one whole lemon, plus the juice really enhances the stronger flavors in the dish. I balanced them out by putting a GOOD pinch of powdered chicken bouillon, a dash or two of onion powder and a hearty shake of garlic powder. Perfection!

Overall, this a great recipe that isn’t difficult to make. Don’t be afraid to season to YOUR taste. Have fun with it.

we loved it! we will diffently make again 

Delicious! I have been thinking about making this recipe since it aired... turned out amazing 

I watched this morning and it sounds like a very good recipe!  My only complaint is that if you use clam juice in a recipe, you must warn people ahead of time!   I have had an adverse reactions to clam juice and it would make me sick.  Many people are allergic to clams.

I watched this morning and I will make my sauce a little bit thicker. I’m going to use lobster the 1st time. It looks delicious. Thank you Katie. Sherry from Gallipolis OH. 

https://www.foodnetwork.com/videos/lobster-pot-pie-7819463

Katie Lee cooks up a luscious Lobster Pot Pie.

Lobster Pot Pie

Chicken Pot Pie with Mashed Potatoes

Yukon gold potatoes, diced

onions, diced

leeks, diced

carrot, diced

garlic

white wine

chicken

milk

salt and black pepper

chicken breasts

vegetable oil

thyme leaves

Italian parsley leaves

chicken bones,

water

carrots, chopped

onions, chopped

leek,

Italian parsley

thyme

bay leaves

black peppercorns

garlic,

In a medium skillet melt the butter over medium high heat, saute the potatoes, onions, leeks, carrots, and garlic until golden. Add the white wine and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Mix the flour and milk until smooth and add to the vegetables, and cook until thickened. Season, to taste, with salt and pepper. Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden. Cut seared chicken into 1/2 inch chunks and add it, the thyme, and parsley to the vegetables and set side. 

For the topping: Put the potatoes in a large pot and cover with water, season with salt. 

Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry. Put the potatoes through a food mill. Warm the cream and stir into the potatoes. Mix in the butter. Season, to taste. 

To assemble the pot pies fill 6 ramekins with 1 cup of filling each and top with the mashed potatoes. Bake for 30 minutes.

Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock. Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium low and simmer for 2 hours. Strain the stock into a container. Cool and refrigerate. Store in a tightly covered container for 5 days in the refrigerator or freeze for 1 month. 

I have made traditional chicken pot pie many times over the years but I absolutely loved Rachel's use of seasoned mashed potatoes as a topping instead of pie crust. Wonderful and tasty!

I made this with my Thanksgiving leftovers and it was good.  I wish I would have seasoned the mashed potatoes more but it was really good.

This was the most tasteless and boring recipe I've ever made in my 57 years of cooking! It was so bland and beige even my husband who has never said an unkind word about my cooking applauded when I threw out what was left over. I added some peas for color, but that didn't even help.Yuck!

It turned out amazing. I used boneless, skinless chicken thighs which added flavor.

My FIRST time making pot pie and it was DELICIOUS.  I added itmes like corn and peas along with the carrots and some additional chicken.  I believe because of this it seemed to dry so doubled the milk -flour mixture.  Fresh thyme is essential in this recipe.  I used a 9 x 13 baking dish.  Also used WHITE potatos and vegetable broth instead of stock.  Family loved it.  Only thing I desagree with is 20 minute prep time...impossible!

This is truly a comfort dish.  I made a few minor changes, although I'm sure the recipe could stand alone without any alteration.  I added a cup of peas to the filling and used 2 cups of chicken broth rather than using the 1/2 cup of white wine and 1 1/2 cups of broth per the recipe.  This is a wonderful way to provide a one-dish supper and was very easy to prepare.  I did streamline it a little more by using canned chicken broth and pre-roasted chicken which made it a snap to make.  I also got 9 pot pies rather than the 6 servings. Loved it!

I made this last night for my family and it was fantastic!  We loved it so much that we are fighting over the last pot pie.   I did add some corn, broccoli, and mushrooms to the mix 9about 1 cup each) and used boneless skinless thighs instead of breasts, oh and low sodium chicken broth from the store.  Other than that I followed the recipe noted here.  I plan to make a bunch of these in travel friendly ramekns so I can have this for lunch at work on a regular basis.

I didn't have leeks, used a little less onion and added fresh green beans.  Also, no wine in the house, so I added chicken broth.  Turned out very yummy!

Very good!  I thinned the sauce with chicken stock a bit as it was too thick for me.....used store bought crust as it was in my fridge and didn't have the time to make it from scratch.....and, I used boxed stock.  After all that it was still delicious!  I loved the mashed potatoes on the top - a great twist to an American Classic dinner :-)

Individual Chicken Pot Pies

chicken broth

bouillon cube

(1 stick) butter

onion, finely chopped

carrots

rib celery, sliced

chives

Salt and black pepper

dry sherry

store-bought 2-pound rotisserie chicken, shredded

onions

(9-ounce) packages store-bought rolled out pie dough

egg water

In a large saucepan heat chicken broth and bouillon cube over medium heat until hot.

In a Dutch oven, melt butter over medium heat. Add onions, carrots, celery, chives and garlic, and saute until tender. Season with salt and pepper. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, heavy cream, sherry, chicken and frozen onions and peas. Bring to a boil then reduce to a simmer.

With a ladle, fill 6ovenproof ramekins or bowls with the filling. Place on baking sheet.

Sprinkle flour on countertop. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin. Brush with the egg wash and make 4 small slits on the top. Sprinkle with kosher salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve.

These are delicious but they are NOT Chicken Pot Pies, they are chicken pies or meat pies.....allow me to explain....I was born and raised in Pennsylvania Dutch country, right along side of the Amish and Mennonites....they were all fantastic artists of comfort food....Chicken Pot Pie was one of them, which came from the Pennsylvania Dutch words, <span>bot boi or Pot Pie, which meant a Chicken Stew with homemade PA Dutch square noodles in it, a thick gravy with chicken and veggies in it.  So, I'm noticing all over the internet, all the young chefs are calling their chicken Meat Pies, Pot Pies and they are not....you all are taking a culture and literally ignoring the original meaning....so I ask you to google what I'm saying and understand, I mean no insult what-so-ever, but please don't take away from a culture that already made pot pie a comfort food.  Thank you</span>

I plan on making these to freeze but need to know if I should assemble them and then freeze before cooking or, should I bake, cool and then freeze? Also, you don't mention the size of the ramekins. Did you use 4, 5, 6 or 9 oz? I have all four sizes. In looking at some of your other yummy recipes, I wonder if you ever freeze your foods and could inform on how to do it. I need recipes I can make and freeze for my brother and sister-in-law while they battle her aggressive breast cancer since they have little time or strength to cook. It would be nice to provide them with ready to thaw, cook or heat meals. Any ideas on these pot pies? Thanks so much...  

I made this as one large pot pie rather than individual pot pies. It turned out to be the best pot pie recipe I have ever made! Delicious!

This recipe is the BEST CHICKEN POT PIE my husband and I have ever eaten. Simple to make using a rotisserie chicken.  I have made this in an extra deep 9"x13" with a single crust on top and have taken this dish to friends for dinner, church functions, family get togethers...I am always swamped with people wanting the recipe. I carry this recipe with me when I travel...a KEEPER! Thank you Neely's, you are incredible cook's!

My family and I ABSOLUTELY LUV IT!!!! I have made it a few times now, just like the recipe and it is FREAKING DELICIOUS!!! We also luv the Neelys :)

This is an amazing recipe!!  It's a keeper. I have tried a couple of other recipes and this one is now my go to, soooo good.

Thank you very much for sharing this with us. This was a HIT! I didn’t have the pearl onions and didn’t miss them at all. I’m so thrilled that I made this, the entire household LOVED it. Can’t wait to make it again!

Great recipe.  Because my husband is always counting carbs, I used low fat cream cheese instead of the milk and heavy cream.  I added shredded parmesan to thicken.  I also added garlic powder, onion powder and nutmeg.  It was very good.  

I made this recipe several times for my family, they  love it! It is so easy to make and delicious. 

I made this recipe as is and it was the best I've ever had.

https://www.foodnetwork.com/videos/single-serving-chicken-pot-pie-0208113

Pat and Gina's mini pot pies are filled with veggies, chicken and love.

Single-Serving Chicken Pot Pie

Inspired by the famous pizza pot pie served at Chicago Pizza and Oven Grinder Co., we dreamed up a homemade version with the same oozy cheese goodness by using store-bought pizza dough and extra-melty sliced Havarti from the deli case.

Pizza Pot Pie

store-bought pizza dough

olive oil

garlic, roughly chopped

green bell pepper, roughly chopped

yellow onion, roughly chopped

sweet Italian sausage,

marinara sauce

oregano

red pepper flakes

unsalted butter, melted

Havarti

Put the pizza dough in a medium bowl and coat well with 1 tablespoon of the oil. Cover with plastic wrap and put in a warm place until doubled in bulk, about 1 hour depending on the dough.

Meanwhile, preheat the oven to 400 degrees F. Put the garlic, bell peppers and onions in a food processor and pulse until finely chopped, scraping down the sides of the bowl halfway through.

Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 4 minutes. Add the onion mixture and cook, stirring occasionally, until the moisture has evaporated from the pan and the onions are soft, about 5 minutes. Stir in the marinara sauce, oregano, red pepper flakes, 1/4 cup water, 1/2 teaspoon salt and several grinds of black pepper. Bring to a simmer, reduce the heat to medium low and cook, uncovered, stirring often, until thick, about 15 minutes.

Brush the sides and lip of a 1-quart (6-inch) ramekin with the butter. Line the bottom and sides with the Havarti. Fill with 1 1/2 cups of the hot marinara-sausage sauce. Reserve the remaining sauce for another use. Gently pull and stretch the pizza dough into a 10-inch circle and place it over the ramekin, leaving a 2-inch overhang all around. Gently press around the edges of the ramekin to lightly seal. Put on a baking sheet and bake until golden brown and the top sounds hollow when you tap it, about 30 minutes.

Carefully remove the baking sheet from the oven, transfer the ramekin to a heatproof surface and place a plate on top. Carefully invert the ramekin onto the plate, using a spoon to gently pry the dough from the dish. Serve hot.

Really delicious and easy to make. We have tried to go to the Chicago pizza and grinder and there is always such a long wait. Now with covid-19 it will be awhile till we can try again. So I figured I would try to make it at home. Really glad I did. This recipe did not disappoint. 

Chicken Pot Pie

celery

onion

(1/2 stick) butter

low-sodium chicken broth or stock

chicken bouillon cube

wine,

kosher salt,

Black pepper

Thyme

(3 sticks) cold butter

white vinegar

For the chicken: Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes, and then remove the chicken from the pot. Set the chicken aside to cool briefly.

Shred the chicken with 2 forks, reserving the bones. For the stock, return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.

For the pot pie: When you're ready to use the Thyme Pastry, remove from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes. Preheat the oven to 400 degrees F.

Begin by finely dicing the vegetables. Slice the celery stalks into narrow strips, then slice in the other direction to create a fine dice. Repeat this process with the carrots, and the onion.

Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery. Saute until the vegetables start to turn translucent, a couple of minutes.

Add 2 cups of the shredded chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently.

Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine if using. The flour will combine with the chicken to create a delicious gravy. Next, add the peas.

Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the thyme, salt and pepper, and remove from the heat. Taste and adjust the seasonings as needed. Be sure it's adequately salted!

Pour the chicken mixture into a deep pie pan or small casserole dish.

Roll out the pastry so that it's 1 inch larger than the pan. Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal. I don't worry about making a perfect edge on my chicken pot pie because a) it looks more rustic and b) I'm lazy, hungry and I want to eat.

Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Cool for 10 minutes before serving.

To freeze: Allow the filling to cool completely then top with the crust. Cover with plastic wrap or aluminum foil and place in the freezer.

To cook from frozen: Remove the pot pie from the freezer, brush with egg wash (1 egg mixed with 2 tablespoons water or cream) and place directly in a 375-degree F oven and bake until lightly browned and bubbly, 30 to 45 minutes.

For the thyme pastry: Combine the flour and salt in a large bowl. Using pastry cutter, gradually work the butter into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.

Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. (Dividing the dough in half results in two pretty generous pie crusts. If you desire a thinner crust, you may divide the dough into three crusts.)

Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. This makes it much easier to roll out the crust later. After flattening, seal the bag tightly.

Repeat with the other half of the dough and place the plastic bags in the freezer. I like to make several batches of pie crust at a time so I always have a crust ready to go.

For recipes other than this pot pie, remove from the bag and place on a lightly floured surface. With a rolling pin, begin rolling the dough from the center, outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.

If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes; no back-and-forth rolling.

Again with a spatula, loosen and lift the pie crust and carefully lay it over a pie pan. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges.

Because it's quick and easy, I just tuck the excess dough under itself above the rim. Then you can apply whatever decorative effects that you like to the edge. Or you can leave it plain if you'd like! Just tell yourself it's more rustic that way!

Fill the pie crust with filling and bake according to the pie recipe's directions. Or, for a pre-baked crust, fill with pie weights (or pinto beans placed on aluminum foil) and bake at 400 degrees F until golden, about 10 minutes.

I just love this recipe but I have to confess I use a rotisserie chicken from Costco and a pre made pilsbury crust. It still comes out delicious.

To anonymous, <div>Its possible it was the baker and not the recipe.</div>

My husband and I used to not be big fans of chicken pot pie.  Then I saw this Chicken Pot Pie video, and I thought Ree made it look great.  So I tried making it, and it turned out AWESOME!!! BEST chicken pot pie recipe EVER, and now my husband and I love chicken pot pie (at least made this way!)!! :)))  The only changes I recommend making to the recipe: 1) the chicken pot pie filling seemed a little too soupy/watery for my taste so I mixed a tablespoon of cornstarch with water and added it to the bubbling chicken pot pie filling.  The cornstarch and water mixture thickened up the pie filling and made it easier to serve and eat.  2) I added more salt/pepper than the recipe called for.  Otherwise, delicious recipe!!! Highly recommend giving it a try!! :D<br /><br />

Amazing and simple recipe, I made this and I'm 16 years old :)

I love this pot pie and make it often, with a few small changes.  I like to serve slices of pot pie, so I make a bottom crust and bake it 10 minutes (weighted with beans or another pie tin) at 350 before filling, then fill the pie and put on the top crust and bake as directed.  Definitely add the white wine, it adds a great flavor.  I just use chicken breasts, and less heavy cream-- only 1/3 cup for some creaminess.  Perfect pot pie!!

Delicious, delicious, delicious! Although I used corn and diced frozen potatoes instead of peas. Even my 9 and 10 year olds had two helpings! Thank you Pioneer Woman. 

Delish!!! The wine makes it out of this world! 

Excellent recipe and fantastic make ahead freezer option! I actually made this 2 weeks ago, we had a cold spell last night and it was a warm welcome EASY HOMECOOKED dinner! <div>My tip:There's no need to add the peas or cooked chicken and then cook further, especially when making ahead to freeze. Cook the carrots, onions, celery (I keep mine a bit crunchy)*  then sprinkle with flour (making a roux) and add the liquids till thickened. Season. Wait until right before portioning into (your choice of size oven proof dish) to add the chicken and frozen peas.* The sauce will cool &amp; may thicken a bit when cool but that's okay, it will thin out when heated. Add a bit more stock or cream or water if it seems there's not enough liquid. Doing it t<span>his way will allow the already cooked chicken to "reheat" and peas and veggies to finish cooking during final bake so they don't get mushy.*</span></div><div><span><br /></span></div><div><br /></div>

<p><span>I love Ree's pot pies. I make it with turkey breast and store bought crust in individual pie tins (top and bottom crust).  The uncooked pies freeze like a dream - I cover them with tin foil before putting them in the freezer. When I take the frozen pies out, I take off the foil and put them on a cookie sheet with foil underneath to catch any bubble over. Pop them into a 350 degree oven, frozen, for about an hour until the crust is brown and bubbly.  Let sit for a few minutes then devour. Easy clean up. My husband was out of town tonight and these was a wonderful fast comfort food meal. </span></p>

Made this last night, will never eat another frozen pot pie again!  The flavor of this was sooo delicious.  The crust was perfect and easy to make.  It was definitely worth the extra time it took.  Ree is my go-to for flavor and home style recipes.  <br />

https://www.foodnetwork.com/videos/make-ahead-chicken-pot-pies-0216028

Ree makes chicken pot pies for the freezer, leaving one out for dinner.

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Top 30 pot pie recipes recipes from across the web

The most viewed pot pie recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Individual Chicken Pot Pies

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Chicken Pot Pie Pockets

Beef Pot Pies

Chicken Tot Pie

Chicago Pizza Pot Pie

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The most viewed pot pie recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine