Ingredients

1 batch of pie crust

1 pound skinless, boneless chicken breast halves, cubed

¾ cup chopped carrots

¾ cup chopped potato

¾ cup fresh green beans, cut into 1 or 2 inch pieces

⅓ cup butter

⅓ cup chopped onion

½ cup fresh or frozen corn

⅓ cup all-purpose flour

½ teaspoon salt

¼ teaspoon black pepper

Other spices to taste (such as garlic, celery seed)

2 cups chicken broth

1 to 1½ cups milk

Instructions

Step 1: Preheat the oven to 425 degrees F (220 degrees C).

Step 2: In a saucepan, combine the chicken, carrots, potatoes, and green beans. Add enough chicken broth to cover the ingredients and bring to a boil. Cook for 15 minutes, then remove from heat and drain, reserving the broth. Stir in the corn and set aside.

Step 3: In the same saucepan over medium heat, cook the onions in butter until soft and translucent. Stir in the flour, salt, pepper, and any additional spices. Slowly add 1¾ cups reserved chicken broth and 1 cup milk, stirring constantly. Simmer over medium-low heat until the sauce thickens, then remove from heat.

Step 4: Combine the chicken and vegetable mixture with the sauce. If the filling seems too thick, add extra broth and milk one tablespoon at a time until it reaches a gravy-like consistency.

Step 5: Divide the pie dough into thirds. Each third should be rolled out and cut into 4 rounds large enough to fit into muffins tins with about a half-inch overhang. Re-roll scraps if needed.

Step 6: Press 6 dough rounds into the muffin tin cups, letting the edges hang over the sides. Fill each with a generous amount of the chicken filling, mounding it slightly on top.

Step 7: Place the remaining 6 dough rounds over the filling as tops. Press the edges of the top and bottom dough layers together and trim excess. Seal the edges by pinching with your fingers or the back of a knife.

Step 8: Optional: Brush the tops with egg wash, milk, or cream. Cut a few small slits in each pie to allow steam to escape. Bake at 425 degrees F for 30 minutes, or until the pies are golden brown and crisp.

Storage

Store leftover pot pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350-degree F oven for 15–20 minutes until heated through and crust is crisp again. These pies can also be frozen prior to baking; freeze on a tray, then wrap and freeze for up to 1 month. Bake from frozen, adding extra time as needed.

FAQs

Can I use store-bought pie crust for this recipe?

Yes, store-bought pie crust works perfectly and saves time, making preparation quicker and easier while still delivering great flavor and texture.

What can I do if my filling is too watery?

Simmer the filling a bit longer to reduce excess liquid, or add a small amount of flour or cornstarch slurry to thicken the sauce before assembling the pies.