Chicken Pot Pie

A recipe for the ultimate comfort food.

As a kid, I loved, loved, loved chicken pot pie! Of course, it was always the frozen kind from the grocery store, which I thought was the only way you could get chicken pot pie! To my regret, I became an adult and along with other crushing disappointments about life, like Santa, and that money didn’t just come out of the machine at the bank whenever you needed it, I realized what was in those frozen chicken pot pies from Marie Callenders, and I put an end to my love affair with creamy chicken goodness.

Many years later when I started really rolling up my sleeves in the kitchen, I decided to make my own chicken pot pie. I found a recipe that immediately brought me back to my childhood. Food has the power to do that. It can transport you back in time with smell and taste. It’s one my favorite meals to make when a cold chill sets into the air and snow gathers on the ground. Nothing warms your bones or your soul more than this perfect, homemade pot pie.

What makes a perfect pot pie?

The perfect chicken pot pie needs to have a tasty and sturdy crust, a well seasoned creamy sauce, tender vegetables and perfect, succulent chicken. This recipe delivers on all of the above and it’s fairly easy to make too!

The inspiration for this recipe comes from non other than Ina Garten (no surprise there!) Unlike Ina, I like to recommend the addition of crimini mushrooms because they elevate the classic version with an added layer of texture, color and taste. I also prefer to use puff pastry in place of homemade pie dough- it is a mess saver, a time saver, and buttery flaky crust is just perfect with the rich and creamy filling.

Individual Ceramic Pie Bakers

Perfectly portioned comfort, baked in style.

Individual ceramic pie bakers are perfect for serving each person their own perfectly portioned dish—just right for chicken pot pie or your favorite fruit crisp.

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Tips & Tricks for make ahead chicken pot pie.

This recipe can be made in advance and even frozen making it an even better recipe. The filling freezes exceptionally well so nothing goes to waste. I recommend portioning out the filling and vacuum sealing. When ready to enjoy, simply defrost, top with pastry and bake.

Chicken Pot Pie

A buttery crust, creamy sauce, and perfectly seasoned chicken and vegetables come together in this homemade classic. It’s pure comfort food—rustic enough for a cozy night in, elegant enough to serve to guests.

5 from 2 votes

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Prep Time 45 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course dinner

Cuisine American

Servings 8 people

Ingredients

  

1x2x3x

• 3 whole or 6 split chicken breasts, bone-in, skin-on. (You should have 4-6 cups of cooked chicken)
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 5 cups chicken stock *good quality or home made is a must!
• 2 chicken bouillon cubes
• 10 tablespoons 1 1/2 sticks unsalted butter
• 2 cups yellow onions chopped (2 onions)
• 3/4 cup all-purpose flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots blanched for 2 minutes
• 1 10-ounce package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions
• 10-16 ounces cremini mushrooms sliced 1/4 inch and sautéed
• 1/2 cup minced fresh parsley leaves
• Frozen puff pastry sheets- defrosted

Instructions

 

• Preheat the oven to 350°F.
• Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
• In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
• Preheat the oven to 375 degrees F.
• Divide the filling equally among 5-6 ovenproof bowls (This depends on what bowls you are using- I like a hearty portion) Divide the puff pastry dough into squares and roll each piece into a circle about one inch larger than the bowl. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

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