Chicken pot pie is a food that I have only ever had as a frozen food.  I always liked them as a kid, but it has been a long time since I have had one.  Now that we’re well into the comfort food months I thought it sounded like a perfect thing to try at home.  I knew they would be good, but oh.my.gosh.  I thought this dinner was pretty unbelievable.  The filling is fantastic – creamy and thick without being too heavy, and full of lots of chicken and yummy veggies.  I think what really blew me away was the crust on top.  It was perfectly golden and flaky, and taken together all these elements combined to create a truly wonderful meal.

I like that this version uses individual serving dishes rather than making one giant pie as some recipes do.  It certainly makes for easier portioning and better presentation.  As you might imagine, these do take some time to prepare but I think they are completely worth the effort.  The use of a store-bought rotisserie chicken helps to cut down prep time significantly, so you can focus on cooking the filling and making the crust.  The recipe does make a lot of food (6-8 pies, depending on the size of dishes you use) and though you may be tempted to cut down the quantity as I was, I suggest you go ahead and make the full recipe anyway.  After all, if you are going to take the time to make these, you might as well get the most of your efforts.  The finished pies can be frozen after baking, and taste just as good as fresh.  Simply thaw in the refrigerator during the day and then reheat in the the oven at 350° F for 30-40 minutes.  If baking straight from the freezer, bake at 400˚ F for 45-60 minutes.