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Jo’s Chicken Pot Pies
Total 2 hours (includes resting time)
Active 70 mins
Makes 6 servings
TIP: The assembled and uncooked pot pies can be held in an airtight container for up to 30 days in the freezer. To bake from frozen, preheat the oven to 325˚F. Place the pies on a sheet pan and bake until the crust is golden brown and the internal temperature reaches 165˚F, 60 to 75 minutes. Allow to rest at room temperature for 5 minutes before serving.
Ingredients
  • Filling
    • 4 tablespoons unsalted butter
    • 1/2 cup diced white onions
    • 1/4 cup diced carrots
    • 4 ounces button mushrooms, diced
    • 4 garlic cloves, minced
    • 1/2 cup all-purpose flour
    • 4 cups chicken stock or store-bought chicken broth
    • 1 cup heavy cream
    • 1/2 cup frozen peas
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 pound chopped rotisserie chicken
  • Mashed Potatoes
    • 3 pounds Yukon Gold potatoes
    • 1 stick (8 tablespoons) unsalted butter
    • Up to 1/4 cup heavy cream
    • 2 teaspoons kosher salt
    • 1 teaspoon white pepper
  • Assembly
    • 1 prepared pie crust, defrosted completely if using frozen
    • Melted unsalted butter, for brushing
    • Flaky salt, for sprinkling
    Directions
    1. To make the filling: Completely melt the butter in a medium pot over medium-high heat. Add the onions and carrots and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the mushrooms and garlic and cook, stirring occasionally, for 2 more minutes. Add the flour with 1 tablespoon of the chicken stock and cook, stirring, for 2 minutes, then add 1 cup of the remaining chicken stock and cook, scraping all of the brown bits from the bottom. Add the remaining chicken stock, the heavy cream, frozen peas, kosher salt, and black pepper. Stir to combine the ingredients, then raise the heat to high. Bring the pot to a boil then immediately decrease the heat to medium low and allow to simmer for 10 minutes.
    2. Remove from the heat. Stir in the chicken, cover with a lid, and set aside until ready to assemble the pot pie.
    3. To make the mashed potatoes: Chop the potatoes into 2-inch pieces, leaving the skins on. Add them to a large pot of cold water over high heat and bring to a rolling boil. Allow to boil until the potatoes are fork tender, 10 to 15 minutes.
    4. Drain the potatoes completely and return them to the pot. Add the butter, heavy cream, kosher salt, and white pepper and mash with a potato masher until smooth, about 2 minutes. Set aside until ready to assemble.
    5. To assemble the pie: Preheat the oven to 325˚F. Have ready six 12-ounce ramekins. Roll out the pie dough to about 1/4 inch thickness then use the ramekins to measure out and cut a square of crust for each. Be sure that each square is about 1/8 inch larger than the diameter of the ramekin.
    6. Microwave the mashed potatoes for 2 to 3 minutes and use a fork to fluff them until there are no large chunks left.
    7. Add 1/2 cup of the mashed potatoes to each ramekin and smooth the tops with the bottom of a spoon. Add 1 cup of the filling to each ramekin, then top each with a square of pie crust. Cut 3 vent holes into each crust, brush with butter, then lightly sprinkle with flaky salt.
    8. Place the ramekins on a sheet pan and bake until the crusts are evenly golden brown and cooked through, about 25 minutes. (Note: If your oven has uneven heat, rotate the pan halfway through the bake time to get more even coloring.)
    9. Remove the pot pies from the oven and allow to rest for 5 minutes before serving.

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