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. 

Also included in this post is a Recipe Round Up. I’ve joined a fun group of bloggers to put together a roundup of recipes on the first day of every month. This month we’re sharing St. Patrick’s Day Recipes. 

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 Marie 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 anymore.

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.

You can make your pot pies in any oven safe dish. I bought some disposable tins at the grocery store.

In the past, I’ve made them in cute little soup crocks and left the pastry edge unfinished. I like the rustic look and not having to waste any of my favorite part, the crust.

You can also make the chicken pot pie filling in the pressure cooker, which is my go-to method on nights I’m not using leftover cooked chicken or rotisserie chicken.

Any way you make it, it’s pure comfort food and your family will ask for it again and again. 

Yield: 4 mini pot pies

Chicken Pot Pie for St. Patrick’s Day

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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

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

Instructions

1. Preheat oven to 425º.
2. 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.
3. 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).
4. 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

1. 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.
2. On a floured surface, roll out each crust at least 1" larger than baking dishes.

Recommended Products

• 
  OXO Good Grips Silicone Pastry Mat

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 1132 Total Fat: 75g Saturated Fat: 35g Trans Fat: 1g Unsaturated Fat: 35g Cholesterol: 159mg Sodium: 1279mg Carbohydrates: 85g Fiber: 5g Sugar: 4g Protein: 30g

Nutrition information is calculated by Nutritionix and may not always be accurate.