Skip to main content
Epicurious
Bon Appétit

Easy Chicken Pot Pies

3.7

(31)

For a first course, toss mixed greens with a cider vinaigrette.

Recipe information

  • Yield

    2 Servings; can be doubled

Ingredients

1 refrigerated pie crust (half of 15-ounce package), room temperature
2 tablespoons all purpose flour
1 1/2 teaspoons dried rubbed sage
8 ounces skinless boneless chicken breast, cut into 1-inch pieces
1 1/2 tablespoons butter
1 1/3 cups canned chicken broth
1 1/2 cups frozen mixed vegetables

Preparation

  1. Step 1

    Preheat oven to 425°F. Place crust on work surface. Press out fold lines; pinch to seal any cracks. Cut out 2 pastry rounds to fit top of two 2-cup ramekins. Arrange crusts on baking sheet. Pierce with fork. Bake crusts until golden, about 8 minutes.

    Step 2

    Meanwhile, combine flour and 1/2 teaspoon sage in medium bowl. Season chicken with salt and pepper. Add chicken to flour; toss to coat. Melt butter in heavy large skillet oven medium-high heat. Add chicken and any remaining flour to skillet and stir until chicken is brown, about 5 minutes. Mix in broth, vegetables and 1 teaspoon sage. Bring to boil, scraping up any browned bits. Reduce heat, cover skillet and simmer until chicken is cooked through, about 8 minutes. Season with salt and pepper.

    Step 3

    Transfer filling to ramekins. Top with crusts and serve.

TagsPot PieSavory Pie and TartAmericanChicken BreastChickenPoultryMainDinnerNut FreeSimmerBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.