Does anyone have a great tasting chicken pot pie recipe? The recipes I’ve found seem so “blah” tasting. I would like to make individual single portion sizes and freeze them. Then all daughter has to do is pop one in the oven when she’s hungry. It’s a nice homemade healthy super for when things are too hectic at home to cook a delicious healthy meal. She likes the frozen pot pies you buy at the supermarket but I’d like to make them homemade instead. Thanks! 
Here’s a couple different ones i have a few more if you would like them
Chicken Pot Pie With Chive Mashed Potato Crust
1/2 Cup. butter
1/4 Cup. finely chopped onion
5 Tablespoon. flour
3 Cups. chicken broth
1 Cup. carrots, cut in 1/2-inch dice
1 teaspoon. salt
1/2 teaspoon. fresh ground black pepper
1 teaspoon. chopped fresh sage, or 1/2 t. dried
1 cup milk
1 Cup. fresh or frozen and defrosted corn kernels
1 Cup. fresh or frozen and defrosted petite peas
3 Cups. cooked chicken
In a 4-quart saucepan, melt the butter and sauté the onion for 2 minutes, until it begins to soften. Add the flour and whisk until it bubbles. Gradually whisk in the broth, stirring until the sauce is thick and smooth, about 3 to 5 minutes. Add the carrots, salt, pepper and sage, stirring until the sauce begins to simmer. Simmer for 5 minutes. Add the milk, corn, peas and chicken, simmering for another 3 minutes. Pour the filling into a 3-quart casserole. Refrigerate until ready to bake.
Chive Mashed Potatoes:
2 1/2 lbs. russet potatoes, peeled, and cut into 1-inch cubes
5 Tablespoon. butter
1 teaspoon. salt
1/4 teaspoon. freshly ground black pepper
2 Tablespoon. chopped fresh chives
1/4 Cup. heavy cream or milk
For Chive Mashed Potatoes: Place the potatoes in a 4-quart saucepan with water to cover. Boil the potatoes for 15 to 20 minutes, until tender, when pierced with a knife. Drain the potatoes and return them to the hot pan. Shake the pan over medium heat to dry the potatoes. Add 4 tablespoons butter, the salt, pepper and chives, mashing the potatoes to the desired degree of smoothness. Blend in the cream and stir to combine. Spread the potatoes over the chicken filling and dot with remaining tablespoon of butter.
Bake the pot pie in preheated 375°F. oven for 30-40 minutes, until the potatoes are golden brown.
Note: This can be frozen before baking; thaw in refrigerator and bring to room temperature before baking.
Makes 6-8 servings.
Deep-Dish Chicken Pie
2 young frying chickens (about 3 lbs. each)
1 medium onion, chopped
3 medium carrots, cut in 1 inch pieces
2 sprigs parsley
1 bay leaf
1 stalk celery, coarsely chopped
1 Tablespoon. salt
1/4 teaspoon. dried thyme
4 Cups. water
1/4 Cup. butter
1 small onion, finely chopped
1/4 Cup. finely chopped celery
3 Tablespoon. flour
dash each white pepper and ground nutmeg
1/2 Cup. frozen peas, thawed
4 oz. fresh button mushrooms, sliced
salt and pepper to taste
Quarter chickens for simmering. In 6-quart Dutch oven, combine chicken, onion, carrots, parsley, bay leaf, celery, salt, thyme and water. Bring to a boil, reduce heat to low, cover, and simmer until chicken is fork-tender (about 1 hours)
Strain and reserve broth; measure out 2 cups for cream sauce, freezing remainder for another use. Remove chicken from bones, cut into generous bite-size pieces. Reserve carrots, discarding remaining ingredients from broth.
Preheat oven to 425°F. In a 3-quart saucepan, melt butter over medium heat. Add onion and celery; cook until onion is soft but not browned. Stir in flour, pepper and nutmeg, cooking until bubbly. Remove from heat and gradually stir in the 2 cups of reserved chicken broth. Return to heat and cook, stirring, until mixture is thickened.
Mix in chicken pieces, carrots reserved from cooking chicken, peas and mushrooms. Salt to taste. Spread mixture in round baking dish about 9 inches in diameter and 2 inches deep. (At this point pie can be refrigerated and held several hours or until the following day.)
To prepare pie for baking, fit pastry into place over top of filling; trim and flute edge. Cut slits for steam to escape. Bake until pastry is golden and filling is bubbly (30 to 40 minutes).
Serves 8.
Chicken Pot Pie w/ Corn Meal Biscuit Crust
Ingredients
This dish is surprisingly quick and a real favorite of mine.
For the pot pie filling:
3 tablespoons butter or oil
1 onion, sliced thin
1 1/2 - 2 cups sliced mushrooms
1 cup sliced carrots*
1 cup peas or green beans
1 Tablespoon chopped fresh sage, or one teaspoon dried
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried
1/8 teaspoon celery seed
1/2 - 1 teaspoon salt
fresh ground pepper to taste
16 oz. chicken, boneless and skinless, cut in 1/2 inch dice
2 Tablespoons flour
1 1/2 cups chicken broth
3/4 cup dry white wine (you can skip this and use an additional 1/4 cup chicken broth if you prefer)
1 tablespoon corn starch
For the cornmeal biscuit crust:
3/4 cup corn meal, preferably stone ground
3/4 cup all purpose flour
1 1/2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons butter
1 cup milk
1 egg
Instructions
Pre heat the oven to 375 degrees. Brush a 9x13 baking pan lightly with oil or butter.
To prepare the pot pie filling:
Heat one tablespoon of the butter or oil in a skillet and saute the onions for about 5 minutes. Add the mushrooms for 2-3 minutes then add the remaining vegetables and seasonings all at once. Cook for about 5 minutes, stirring often, then remove the cooked vegetables to a side dish and set aside.
While the vegetables are cooking, add the chicken to flour and toss to coat. Heat the remaining 2 tablespoons butter or oil in the emptied skillet on medium-high heat. Add chicken and any remaining flour and stir until chicken is browned, about 5 minutes. Mix in broth and the cooked vegetables. Bring to boil, scraping up any browned bits. Reduce heat, cover skillet and simmer until chicken is cooked through, about 8 minutes. Whisk white wine and corn starch together until smooth and add. Increase the heat, stir constantly until the mixture boils for 2 minutes. Adjust salt and pepper and pour the contents of the skillet into the 9x13 pan.
To prepare the corn meal biscuit crust:
Combine the corn meal, flour, sugar, baking powder and salt. Cut the butter into the corn and flour mixture using a pastry cutter or your hands till it resembles coarse crumbs. Make a well in the center and add the milk and egg. Mix briefly with a wooden spoon to moisten, do not over mix.
Drop the biscuit mix by the spoonful onto the pot pie filling. Place it evenly over the surface and the edges, leaving some of the filling visible. Bake for about 30 to 40 minutes, until the biscuits are a deep golden yellow and the edges are browned. Serves 5-6.
- You may use any other combination of vegetables you prefer, such as celery, turnips, corn, okra, peas, etc. The total amount should be about 2 cups . Frozen vegetables can simply be added when the broth is poured into the chicken, no need to pre-cook them.
Chicken Pot Pie with Rumford Naturals Biscuit Crust
Ingredients
For the pot pie filling:
3 Tablespoons butter
1 onion, sliced thin
1 1/2 - 2 cups sliced mushrooms
2/3 cup sliced carrots*
2/3 cup peas or green beans
1 heaping Tablespoon chopped fresh sage or one teaspoon dried
2 teaspoons fresh thyme leaves or 1/4 teaspoon dried
1/8 teaspoon celery seed
1/2 - 1 teaspoon salt
fresh ground pepper to taste
2 chidken breasts, boneless and skinless, cut in 1/2 inch cubes
3 Tablespoons flour
2 cups chicken broth
1/4 cup dry white wine (you can skip this and use an additional 1/4 cup chicken broth if you prefer.)
For the corn meal biscuit crust:
1 package Rumford Naturals Corn Bread Mix
2 teaspoons sugar
4 Tablespoons cold butter, cut into small bits
1 cup milk
Kitchenware needed: a 9x13 baking pan
*You may use any other combination of vegetables you prefer, such as celery, turnips, corn, okra, etc. The total amount should be about 1 1/2 cups. Frozen vegetables can simply be added when the broth is poured into the chicken.
Instructions
Preheat the oven to 375 degrees F.
To prepare filling: Melt one tablespoon of the butter in a skillet and saute’ the onions for about 5 minutes. Add the mushrooms, vegetables and the seasonings all at once. Cook for about 5 minutes, stirring often, then remove the cooked vegetables to a side dish and set aside.
While the vegetables are cooking, add the chicken to the flour and toss to coat. Melt the remaining 2 Tablespoons butter in the emptied skillet on medium-high heat. Add chicken and any remaining flour and stir until chicken is browned, about 5 minutes. Mix in broth, white wine and the cooked vegetables. Bring to boil, scraping up any browned bits. Reduce heat, cover skillet and simmer until chicken is cooked through, about 8 minutes. Adjust salt and pepper and pour the contents of the skillet into the 9x13 pan.
For the corn meal biscuit crust:
Pour the contents of the Rumford Naturals Corn Bread Mix in a medium-size mixing bowl. Mix in the sugar. Cut the butter into the flour mixture using a pastry cutter or your hands till it resembles coarse crumbs. Make a well in the center and add the milk. Mix with a wooden spoon or dough scraper till it forms a ball.
Drop the biscuit mix by the spoonful onto the pot pie filling. Place it evenly over the surface and the edges, leaving some of the filling visible. Bake for about 30 minutes, until the biscuits are a deep golden yellow and the edges are browned.
Serves 5-6
1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells
1 tbsp. vegetable oil
1 medium onion , chopped
1 can (10 3/4 oz.) Campbell’s® Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1/2 cup milk
1 pkg. (10 oz.) frozen peas and carrots
2 cups cubed cooked chicken
BAKE pastry shells according to pkg. directions.
HEAT oil in skillet over medium heat. Cook onion until tender.
ADD soup, milk and peas and carrots. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender. Add chicken. Heat through. Serve in pastry shells.
Chicken Pot Pie
Ingredients:
2 deep-dish unbaked pie shells
Filling
2 cups cooked, cubed chicken
1-12 oz. jar chicken gravy
1-10 oz. pkg frozen vegetables
or
1 large can Veg-all, crained
1/4 tsp. dried Thyme leaves
Topping:
1- 6oz. box Stove Top Stuffing Mix
4 tbs. butter
1 1/2 cups hot water
Preheat oven to 350 degrees.
Mix gravy, thyme, chicken & vegetables together.
In a separate bowl mix water, butter, the packet of seasonings from the Stove Top & the Bread Crumbs & let sit until water is absorbed.
Pour gravy mixture into 2 unbaked pie shells.
Spoon Stove Top mixture over tops.
Bake for 45 minutes.