The Most Comforting Chicken Pot Pie

If my love language were a food, it just might be chicken pot pie. This recipe has been a family favorite for many years. With it’s flaky pastry, big chunks of chicken, and piping hot vegetables swimming in sauce, it has pleased grandparents, eager babies, and finicky toddlers alike. It’s the perfect comfort food for autumn days and cold, winter nights.

My recipe is based on one from Colonial Williamsburg, but I’ve made it so often and tweaked it through the years until it’s just like I like it. I am not a fan of peas, and find that commercial pot pies are often packed with them as filler. I’ve eliminated them altogether from my recipe, in favor of extra potatoes, carrots, and celery. But if you love peas, feel free to toss in about 3/4 cup.

This is a time-intensive recipe. If you are a purist, prefer foods made from scratch, and enjoy time in the kitchen, I think you’re going to be thrilled with this pot pie! I make it a couple times a year. And happily, it freezes beautifully, so if you really want to tackle a project, make two and freeze one. And it can also be divided into individual dishes, like the Mini Cast Iron Dish sold in the shop. The advantage of the cast iron is that it retains its heat, keeping your pot pie piping hot for a long time. (Small Cork Trivet to protect your plate from the hot, cast iron sold separately.)

One of my favorite memories of our chicken pot pie was watching a 10-month old devour serving after serving of it. Her mom said it was the most, of any solid food, that she’d ever seen her eat! So pleased to watch her eat with gusto!
I hope it brings you some comfort on the winter nights ahead. Light some candles and enjoy!