Homemade Chicken Pot Pie from scratch is a favorite comfort food recipe. There aren't many things better than creamy chicken gravy filled with herbs, carrots, celery, peas, and big chunks of chicken baked in a flaky tender pie crust.
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Chicken Pot Pies are one of those recipes that always reminds me of my Granny every step of the way from making it to the end results. She frequently would make Chicken Pot Pie growing up. If you've never had Chicken Pot Pie from scratch I promise it's worth the effort.
With fall less then a day away I'm officially craving all things that equal comfort and Homemade Chicken Pot Pies always near the top of my list.
Granny always seemed to add it to the dinner rotation more frequently during the fall and winter so it brings back warm childhood memories of her rolling out pie crust in the kitchen and the amazing smells wafting from the oven. She always made her Chicken Pot Pie in cute little ramekins perfect for individual sized portions that left the perfect crust to filling ratio.
We all know the best part of Chicken Pot Pie is the creamy rich chicken gravy filled with carrots, celery, peas, and plenty of brown flaky tender crust. I choose to only do a top crust because too many times the bottom crust is left soggy and lifeless which isn't worth the extra work or time in my book.
I used 9.5 ounce ramekins for hearty portions sure to fill Colt and the kids but smaller ramekins would work equally well for those that don't eat as much.
Homemade Chicken Pot Pies is an easy comfort food classic sure to warm the hearts and bellies of the ones you love.