Chicken Pot Pie for St. Patrick’s Day

Chicken Pot Pie for St. Patrick's Day @Barbara Bakes

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.

Chicken Pot Pie for St. Patrick’s Day

Yield: 4 mini pot pies

Chicken Pot Pie for St. Patrick’s Day


  • 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
  • Pie Crust
  • 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


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.

Pie Crust

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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    Leave a Comment:

  1. Cindy says

    Something I do is to stew the chicken carcass covered with water, salt, pepper, poultry seasoning. Strain, cool & pick the chicken. Then I add all the veggies that are going in it, along with the onion, to the 2-3 quarts of broth and simmer until all are of the same consistency. You wouldn’t want to add the frozen green peas until the very end and boil about 1 or 2 minutes only. Then I follow your basic recipe here, to build the pie, scooping out the right amount of veggies after thickening the broth with flour, butter, broth. Then I stir in a can of cream of mushroom soup. *(If you’re making a homemade pie crust, sprinkle a little poultry seasoning into your flour 1st.) The reason I do it like this is that I now have a big pot of soup left over that’s fine just like it is, or add noodles or brown & wild rice. Or, you can make several pies at once and freeze them.

  2. says

    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.

  3. Wendy says

    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!

  4. says

    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,


    • says

      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.

  5. says

    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.

  6. says

    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. :)

    • says

      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.