Hearty, and sometimes unhealthy, dishes are often worth the calories—one being this chicken pot pie recipe. It’s simple, yet full of flavor and texture, from the soft potatoes and vegetables infused with butter and thyme to the flaky homemade pie crust, baked to golden brown perfection.

This dish reminds me of when I lived in Ohio and my mom would make it on cold, winter nights. It’s one of those meals that warms you up inside and never fails to put a smile on your face. The homemade crust makes all the difference in the pie, as it has the perfect consistency and subtle salty flavor. This would be a great dish to add to your Thanksgiving menu!

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I wanted to give my friend, Danielle, a personalized gift for her birthday; so, I told her I’d make a homemade dinner of her choice–wine included, of course. :) She chose these mini chicken pot pies and boy were they delicious, with a few tweaks to the original recipe. Though the individual ramekins held more than enough food, we both liked the idea of personal pot pies. One thing is for sure–this meal is hearty.

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