Looking for a make ahead meal with a healthy serving of vegetables the kids will love? You can’t go wrong with homemade chicken pot pies. Check out this recipe for your family.
No doubt, we do not eat enough vegetables in our family. Try as we may, they just don’t make it on our plate as often as they should.
A few weeks ago, I made a double batch of these chicken pot pies over the weekend and threw them in the fridge. Kids and parents alike, they were a huge hit (and that doesn’t happen all that often in our house). None of us are especially picky, but our palettes don’t seem to overlap as frequently as would be convenient for my meal-planning wishes.
These simple chicken pot pies, however, satisfied four hungry mouths several times throughout the week. The boys and I had them for lunch one day. We ate them as a family for dinner one night. And M told me they were amazing and asked me to make them again.
These make ahead chicken pot pies are particularly helpful for busy weeknights because they can be tossed in the oven and make for a full, hearty meal with no additional prep work.
My mom also made a bunch of them to fill my freezer right after both the boys were born. Finding time to make warm comfort food as a brand new mom seems almost impossible, so these were a godsend.
I’m always on the lookout for make ahead meals that include vegetables, especially ones that taste fresh (and not like leftovers) when served. This definitely did the trick.
If you try them out, share on social media and be sure to tag me (@honestlymodern) so I can see them!
Simple & Homemade Chicken Pot Pie
- 1 lb skinless boneless chicken breast, in bite size cubes
- Vegetable Mixture:
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/2 cup sliced celery
- 2 -4 bay leaves
- 1/4 tsp thyme
- 1/4 tsp rosemary
- Pie Filling:
- 1/3 cup butter
- 1/3 cup chopped onion
- 2 -3 garlic cloves minced
- 1/3 cup all purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp celery seed
- 1/4 tsp rosemary
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 puff pastry sheets
Remove puff pastry from the freezer and let thaw. After it's a bit thawed, open and lay flat on the counter. Preheat over to 375 degrees.
Chop carrots and celery. Cook chicken (I sauteed it but you could grill or boil it as well.)
Saute the vegetables in a bit of olive oil.
Add chicken back to the saute pan and mix with the vegetables. Season with bay leaves, thyme and rosemary
In a sauce pan, cook the onions and garlic in the butter. After onions and garlic are cooked (transparent), add flour through rosemary and mix until combined. Add chicken broth and milk slowly and continue stirring. Let simmer until mixture reaches desired consistency.
Add chicken and vegetable mixture to each of the ramekins and then pour the flour / broth / milk mixture over the vegetables to create evenly filled bowls.
Using the ramekin as a guide, cut a circle of puff pastry around the bowl with about 1/2″ excess to roll over top edge of bowl.
Lay puff pastry over each bowl. Press edges along side of bowl. Use a knife to create slits in the top of the dough (to allow steam to escape during cooking).
Set ramekin on baking tray or dish (just to prevent contents from spilling over into the oven) and bake for 45 – 55 minutes. Pot pie is done when the contents are hot and bubbling.