Comfort food with a St. Patrick’s Day twist. Individual pot pies with a clover in the middle of a tender, flaky crust, hiding a chunky chicken and vegetable filling in a creamy white sauce.
My mom often cooked frozen pot pies when I was growing up. They were easy, filling and best of all cheap. It wasn’t until after I got married I realized that they really weren’t very tasty. I switched to the Maria Calendar frozen pot pies, which was definitely a step up, but ever since I started making pot pies from scratch, a frozen pot pie just won’t cut it any more.
Making them at home is a bit time consuming, but not difficult, and the end result is comfort food at it’s finest. Pot pies are one of my kids favorite dinners. Usually I make a large pot pie in a 9×13 pan, but I decide to change it up for St. Patrick’s day and make individual pot pies. You need more crust making individual pies, but more crust is never a bad thing in my book.
Two of the pot pies I made in oven safe cereal bowls and finished the edges. The other two I made in cute little soup crocks and left the pastry unfinished. If I had more than two crocks, I probably would have done them all that way. I really liked the rustic look and not having to waste any of my favorite part, the crust.
Ingredients
- 1/3 cup butter
- 1/3 cup flour
- 1/3 cup chopped onion
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cup chicken broth
- 1/3 cup milk
- 2 cups cooked chicken
- 1 cooked potato, diced
- 1/2 cup frozen peas
- 1/2 cup frozen carrots
- 2 1/2 cup flour
- 1 teaspoon salt
- 1/4 cup unsalted butter, chilled
- 2/3 cup shortening, chilled (You get the flakiness from the shortening and the great taste from the butter)
- 5 to 6 tablespoons ice water
Directions
- Preheat oven to 425º.
- Heat butter over medium heat until melted. Add onions and cook until tender, about 5 minutes. Whisk in flour, salt and pepper. Cook over low heat, stirring constantly until smooth and bubbly.
- Gradually stir in chicken broth and milk. Heat to boiling and boil for 1 minute, stirring constantly. (Add more milk if it's too thick).
- Remove from heat and stir in chicken and vegetables. Pour into individual baking dishes and top with pie crust. Cook uncovered 30 to 35 minutes or until golden brown. Let cool a few minutes before eating.
- Combined flour and salt in a bowl. Cut butter into small cubes. Cut butter and shortening into flour mixture until it resembles very coarse meal. Gradually add water. Divide in four equal pieces, form into round disks, and wrap in plastic. Chill for 30 minutes.
- On a floured surface, roll out each crust at least 1" larger than baking dishes.
More St. Patrick’s Day recipes you might like:
Mint Chocolate Chip Pie for St. Patrick’s Day, Barbara Bakes
19 St. Patrick’s Day Recipes, Brown Eyed Baker
Beef and Guinness Stew for St. Patrick’s Day, Reluctant Entertainer
St. Patrick’s Day Round Up, Real Mom Kitchen
Irish Corned Beef Reuben Sanwich, Kitchen Belleicious
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I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
A scrumptious speciality! Your pies look very tempting.
Cheers,
Rosa
Looks so delicious!
Everything you makes always looks so perfect and pretty, but the best part is that your food tastes so stinking delicious. Pinning this!
Thanks Carrian! That’s so sweet!
I so need this. The shamrock in the crust is so cute
i love the design you did on the crust. So festive and the pot pie itself sounds delish
Ahhhh . I just love the shamrock cut out!!!!!
Can you send about 6 over for tonight’s dinner? Thanks.
More crust is never a bad thing:) Those look absolutely gorgeous!
Barbara, that looks fantastic! I NEED for St. Paddy’s Day!
Thank you for including my stew recipes, too!
Adorable! This would be perfect for my corned beef and cabbage hating daughter who was born on St. Patrick’s Day. Love it!!
I think chicken pot pie is up there in the top 5 of great comfort foods. Looks so good.
I mix butter and shortening too for my pie crusts. Yours look fantastic!
I’ll admit that if I’m busy and I have leftover chicken, I mix the filling and put it in a casserole and top it with a sheet of puff pastry. People seem to think I worked hard on it.
Thanks Maureen! I think the crust is so much more flaky with a mix of butter and shortening.
I’ve used puff pastry too. It’s a great substitute. So pretty. I like to bake it separately and then top the casserole right before serving so it’s crisp on the bottom too.
I love how you left the extra crust hanging over the ramekins. Can’t have too much crust!
The pie looks really pretty, Barbara.
C’est tout ce que j’aime
Belle journée
Valérie
Love all. the crust looks perfect and tasty
I want to make chicken pot pies for PI day. This recipe looks perfect. I have some 6 inch pie pans that make two servings–perfect for hubby and me! Thanks for the recipe!
I have cooked chicken in the fridge ready to go.
Love these crust!!
Is the crust just on the top?
Hi Cindy – it’s perfect for pi day. You could even carve a pi symbol if you wanted. Yes, I only put crust on top to save on calories, but if you want to do a double crust, go for it.
i’ve always really wanted to make my own chicken pot pie from scratch. this looks wonderful!
These look delicious. Great pictures too. I remember frozen pot pies. Those were Saturday lunch during the winter for us kids. This sounds healthier!
We’re haviing a party at Tumbleweed Contessa and I’d love it if you’d bring these over.
Have a great day,
Linda
This is such a pretty pot pie! I love the shamrock on top. This is the best time of year for collecting pot pie recipes, a favorite in our house. Thanks!
Cute AND delicious!? This is too good to be true.
This looks perfect! I love pot pie and ate them as a kid also.
I’ve made them at home, but mine never looked this cute!
xxoo,
RMW
Barbara, I just made this delicious recipe! I’m so happy with myself. Chicken Pot Pie has been on my bucket list for years. Pastry scares me but thanks to this great recipe I made a yummy pot pie. The filling tasted great. I did up the veggies and cut down the meat a little just because that is what I had. I will make it again and again. Hubby loved it, he has been wanting me to make pies for the last 37 years. I guess I am finally old enough to make pies!
I’m posting my pie for PI day tomorrow. Thanks again Barbara.
How fun! I’m so glad I could inspire you and that you and hubs loved the recipe. I’ll look forward to your post.
I couldn’t wait till midnight it’s now up!
Ben loves chicken pot pie!