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
- 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
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