Pot pie is one of those comfort foods that reminds me of my childhood. Now, I will be honest when I say that I never had from scratch pot pie until we switched to Real Whole Foods. I grew up on the ones in the freezer section. I thought they were great. When my hubby asked me to make these little pies from scratch, I knew it had to be easy. I had no idea how easy and good they truly were.
This recipe looks time-consuming and difficult. I promise it is not either of those things…
- Crust (Store bought or my recipe)
- Roll out until it is between a ⅛ to a ¼ inch thickness and divide it into 2.
- Add about a ¼ more dough to one of the halves, as that will be the actual bottom pie crust, while the other half of the dough is for the top crust.
- For the bottom crust: Divide each half into how over many pies you are making. I can get 5 individual pies out of one serving if using a shallower dish. Cut the crusts slightly larger than the bowl to allow for adequate coverage in the bowl. Use the shape of the bowl as your template.
- As I roll out the top crusts, I add small sliced vents to make it easier and quicker later on.
*Store-bought roll out crust: If you are using the packaged pre-made pie crusts that you roll out, follow the directions on the package (some may need to be prebaked). I am guessing you would need 1-2 packages of them. Since I do not use them, this is honestly just a guess. You may need more.
- For the bottom crust: Gently cut crust slightly larger than the bowl to allow for adequate coverage in the bowl. Use the shape of the bowl as your template.
- I add small sliced vents to the dough you will be using as the tops
- Mixed Veggies (fresh or bagged frozen)
If you are using frozen, do not cook them. You can thaw or leave frozen. If using fresh, partially steam or roast until just al dente.
*Chicken or turkey:
If using fresh chicken breasts: Add 1-2 cooked boneless, skinless breasts cut into bite-size pieces to skillet and season to taste. Add a small amount of oil or butter if chicken starts to stick to the skillet. Cover and cook until tender and fully cooked.
Leftover rotisserie or roasted chicken: Shred into bite-sized piece
*Beef Cubes: In a skillet, add about 1TBS of butter or oil, 1 pound beef cubes, 2 TBS of flour. Season to taste and cook on med heat until slightly browned.
- 1 cup heavy cream or Culinary coconut milk (if it needs to be dairy-free)
- 2 – 3 cups stock of your choice
- ¼ to ½ cup flour
- Salt, pepper, herbs or seasonings of your choice (I did garlic powder, onion powder, and Penzeys Chicago Steak Seasoning)
- Combine ingredients in a small pot. Whisk well and cook on med heat. You are creating a gravy so remember to whisk often so that it does not stick to the pot. You want what I would call a medium thick gravy for this recipe not a jelly-like thickness.
- Egg Wash (Optional):
1 egg or egg white and about 1 tsp of water whisked together until thoroughly mixed
NOTE: MAKE SURE THE DISHES ARE OVEN SAFE.Note: When adding shredded or leftover meat, I go by sight versus an exact amount. I add enough meat or poultry so that we get at least one piece per bite.
- Preheat oven to 425
- Combine veggies, meat or poultry, and gravy in a bowl and gently mix together.
- Using a ladle, pour the gravy mix into your bowls until it almost reaches the top edges of the crust.
- Place your top crust on and gently press the edges together.
- Optional: If you want to be all fancy, you can use a fork to press down the edges and do an egg wash on the top. If you are not feeling fancy, you can skip the whole fork and egg wash thing.
- Place in the oven for about 15 minutes at 425 and then lower the temp to 350 for about 20-25 minutes (until the crust turns golden brown.