Monogrammed Pot Pies

The girls flipped when I made these mini chicken pot pies for them a few weeks ago. The lettering was purely by accident — I had leftover scraps of dough, so I rolled the trimmings into a little worm, then scripted initials and words out of it. It just so happened I was making chicken pot pies from leftover roast chicken but I imagine the technique would work on any recipe that requires a pie crust.

"A" for Abby; "P" for Phoebe

Chicken Pot Pie with Sweet Potatoes

3/4 to 1 cup chicken broth
1 small sweet potato, peeled and cut into small cubes
1/2 cup chopped carrots
1/2 medium onion, chopped
leaves from 1 sprig of thyme
salt and pepper to taste
1/2 cup milk mixed with 2 tablespoons flour
1 cup cooked chicken (shredded or cubed; storebought rotisserie is ideal)
handful frozen peas
1 pie crust, (storebought is fine if you haven’t made your pate brisee yet!)

Preheat oven to 425°F. Bring broth to a boil in a saucepan. Add the potato, carrot, onion, and thyme and simmer the mixture for 15 minutes or until vegetables are soft. Stir the flour mixture slowly into the vegetables and simmer, stirring until it is thick. Remove the pan from heat, stir in chicken and peas. Add pot pie filling to 4 ramekins or one 9-inch pie plate. Cover with pie crust (cut in to quartered pieces if you’re making minis), cut a few slits in the surface, and bake for 15-20 minutes (for minis) or 25-30 for a regular 9-incher.

Even when I’m using a storebought crust I finish it off with an egg wash, or as my kids call “egg paint.”

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Yum is right. I wish I had one to eat right now instead of this ordinary sandwich.

meaghan (chic cookies)

I love this idea! And chicken pot pie… mmmm… my favorite. I posted a link to your pies on my column ( I saw these featured on the kitchn. Thanks for sharing!

Pop and Ice

Such a cute and doable idea! I also like the Marshall Fields Chicken Pot Pies recipe (which is similar to yours minus the sweet potatoes) in which you pour your chicken pot pie mixture into pastry shells. It makes it oh-so-elegant if you wish to serve for guests.


Love this idea! I’m not a kid, but I too love mini things. The addition of sweet potatoes has me sold officially.


I am way late to the game on commenting on this one, but I just made this and it came together so quickly. Something I’d never thought I’d say about pot pie! Love this method and I’ll definitely be using it again. Thanks!


How about this it’s a yummy casserole I call pasta pie that I larened on an episode of Martha Stewart years ago. I substitute Jimmy Dean Spicy Sausage in place of the supprasatta sausage in the recipe. Fry it up in a pan and crumble it up before you stir it in.I skip the cake pan and parchment paper and just bake it in a 13 X 9 casserole dish sprayed with cooking spray (you may have too much and need another dish to bake the rest in). Cut in squares and serve with a side salad, if you like.It’s yummy hot comfort food like lasagna .perfect for a chilly Autumn day and a dessert pumpkin pie with coffee!Best of all .your house will smell so yummy!Eleanora’s Spaghetti PieIngredientsServes 10 to 121 tablespoon unsalted butter, room temperatureCoarse salt1 pound spaghetti6 large eggs, lightly beaten1 pound mozzarella cheese, shredded (about 4 cups)12 ounces hot soppressata sausage, cut into 1/4-inch dice1 cup (4 ounces) finely grated pecorino Romano cheese1/4 cup heavy cream1 teaspoon dried parsley1/2 teaspoon freshly ground pepper DirectionsPreheat oven to 375 degrees.with rack in center. Butter a 10-inch-by-3-inch cake pan. Line the bottom with parchment paper; set aside. Bring a large pot of water to a boil; add salt. Cook spaghetti, according to package instructions, until al dente. Meanwhile, in a large bowl, combine eggs, mozzarella, soppressata, pecorino Romano, heavy cream, dried parsley, salt, and pepper. Stir to combine. Drain spaghetti, and add to the egg-and-cheese mixture; stir to combine. Pour mixture into prepared pan, and cover with aluminum foil. Bake about 40 minutes. Remove foil, and bake until lightly browned and crisp on top, 20 minutes more. Transfer to a rack to cool, about 10 minutes. Run a knife around the edge, and unmold, removing parchment. Invert, cut into wedges, and serve hot. Was this answer helpful?

Marisa Helms

I love, love love this dish. I am wondering if you or anyone out there could tell me the best way to make this vegetarian. Are there other veggies that lend themselves best to this dish? Any vegetarian, faux-chicken products that could stand in for the chicken? I know this question is embarassingly basic, but I don’t know much about cooking. Thanks!


I made this for a family dinner with my parents on Monday and it was fabulous — so easy, so tasty and so deconstructible (and so much less butter than other recipes i found online). I made the chicken version for grandad, a vegetarian version for grandma, mom, and dad (I used lots of sliced mushrooms sauteed in a little madeira – i think cannellini beans or a meat replacement like Quorn pieces would also be good), and a deconstrcuted version for our 3 sauce-averse kids – pastry lids only with some of the cooked chicken and veggies separately. Monograms for all. I will keep this in our regular rotation and maybe one day my kids will try the saucy version! Thank you!!

Sarah K

My husband, baby, and I just moved into our first “real” home. Right before the transition, a good friend gifted me with your book, which delighted me and helped me de-stress during the moving process.

The first night I was actually able to cook in our new place (albeit sitting at a card table), I made this pot pie and, of course, monogrammed it with a K for our family name. The taste of the pot pie (delicious!) was only slightly surpassed by the joy of sitting together as a family in a place that is finally truly *ours*.

Thank you!


Just got the book at the local library, read it in 24 hours and made the Chicken Pot Pie for dinner. My daughter and I are devouring our second pieces as I write. I now know what to make friends for Christmas. Thank you!


Made this tonight and doubled the recipe…made a 9 in pie and 4 ramekins for the family! Super good and my oldest (6) asked if he could have leftovers for school tomorrow! Needless to say, huge hit! Thanks for the recipe.


I made this for the second time tonight (discovered it back in February, when I first read your wonderful book). I also double it and make the 9 inch and 3 bigger ramekins. My whole family loves it, and my nine year old son announced “I know what I am requesting for my birthday dinner!” Thank you, Jenny!!

Sara Sizemore

I’m making this right now! I’ve made it a few times before but today will be special because my hubbys grandma is visiting for our new home for the first time! super pumped to share this meal with her!

shelley y.

O.M.G. I made your chicken pot pie recipe last night (from your DALS book that I LOVE) and it was absolutely delicious. And the kids loved it too!! I didn’t have pie crust and no time to make one, so I just did without and served it as a stew. A couple edits I made – my kids don’t like onions that aren’t REALLY soft, so I sautéed the onions in a bit of butter first, before adding the stock. I also added a bit of 1/2 and 1/2 to the milk mixture (I had about 1 cup total after adding the flour – but my mixture needed that much liquid). I also had to add some additional broth to cover the veggies enough to cook. It was most definitely a keeper! THANK YOU, Jenny, for giving me more confidence that I CAN cook dinner for my family. I own and love both of your books!