It was finally time to put the pot pie maker to good use. Stephen and I whipped up some filling and cooked pies for his parents and James. The filling came together in about a half hour, and the pies took 8-10 minutes to bake (4 at a time). Everyone seemed to enjoy them, so I’d say the recipe is a winner. Note that it is the same amount for baking a full-sized pot pie, so if you’re looking for a recipe, look no further.
Print Recipe
Ingredients
- 1/2 stick butter
- 1/4 cup flour
- 1/2 cup onion - minced
- 1/2 cup celery - diced
- 2 cup mixed vegetables - frozen corn, carrots, green beans, potato, peas etc
- 2 cup chicken - finely cubed
- 1 can chicken broth
- 1 cup heavy cream
- 1 tsp Nature's Seasoning
- 1 tsp ground thyme
- 1 1/2 tsp salt
- 1 tsp pepper
- 2 pkg Pillsbury pre-made pie crusts - 1 package if making large pot pie
Instructions
Directions For Oven
- Preheat oven to 400 degrees.
- Melt butter in pot or dutch oven. Add onion and celery. Cook until translucent.
- Add flour and stir. Mix in chicken broth and cream and bring to a slow boil.
- Once liquids are boiling, toss in chicken, then mixed vegetables. Let simmer for 5-10 minutes.
- Check to see if filling needs additional seasonings. Add according to taste.
- Roll out crust and fill bottom of pie pan. Pour mixture in.
- Place the crust top on and press sides together to seal the pie. Use knife to cut vents in the top of pan to allow for steam to pass through.
- Bake for 30-35 minutes or until crust is golden brown. Allow pie to cool for 10 minutes before serving.
Directions For Pie Maker
- Melt butter in pot or dutch oven. Add onion and celery. Cook until translucent.
- Add flour and stir. Mix in chicken broth and cream and bring to a slow boil.
- Once liquids are boiling, toss in chicken, then mixed vegetables. Let simmer for 5-10 minutes.
- Check to see if filling needs additional seasonings. Add according to taste.
- Prepare pie crusts and turn on machine. Once heated, spray lightly with cooking spray.
- Place crust bottom into maker and scoop ⅓ c. filling into each pie. Place top crust on each pie.
- Cook for 8-10 minutes until golden brown.
- Unplug machine and let cool for 2 minutes. Remove pies with a spatula and let them rest for 3-4 minutes before serving.
Nutrition
Serving: 4g | Calories: 473kcal | Carbohydrates: 24g | Protein: 11g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 132mg | Sodium: 1345mg | Potassium: 426mg | Fiber: 5g | Sugar: 1g | Vitamin A: 5964IU | Vitamin C: 17mg | Calcium: 106mg | Iron: 2mg
Loaded Chicken Pot Pie {recipe adapted from thepioneerwoman.com}
You’re gonna make these for us too, right?
I’d love to 🙂
So glad you decided to pop these out one day as now I can make them too. They’re bound to be a hit around our house!  ◕‿◕
What do we have to do different if we don’t have a pot pie maker, which I have never heard of before?
You line ramekins with the pastry dough and bake them that way or you can make a full pot pie 🙂
Going to give this one a try!
In past, I’ve used pie crust on bottom and puff pastry on top, so delicious!!! Give it a try.
That is genius Stephanie! I will definitely have to give that a try next time!
Could you make up the filling and use what you want for that day and keep the rest for another day? Frozen or refrigerated?
You sure can! I would refrigerate the filling if you are going to use it soon but it will freeze just as well. Thanks for trying it out! 🙂