Chicken Pot Pie

I have always loved chicken pot pie but never dared to try and make it. I have to admit that I would just buy the Marie Callender's frozen version and call it a day. Plus, I was the only one in my family that actually ate them! Over the summer we went to a restaurant in the Hamptons that had Chicken Pot Pie on their menu. This is not normally a dish you see when dining out, so I had to order it. I had my husband take a bite and he was instantly hooked. Fast forward a couple of months when I receive my Food Network Magazine in the mail. Right on the cover is a recipe for Chicken Pot Pie. My husband encouraged me to make it for the family and I figured I would give it a shot. It came out so good and the whole family approved! I must warn you that it is a lot of steps, so this is a dish you want to make when you have a lot of time. Good luck and let me know how yours comes out! 

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(Makes 4 pot pies)

5 tablespoons all-purpose flour, plus more for dusting

1 sheet puff pastry (I used Pepperidge Farm but the recipe suggested Dufour) – thawed as the label directs

4 cups low-sodium chicken broth

1 teaspoon whole black peppercorns

3 sprigs thyme, plus 1 tablespoon chopped leaves

2 bay leaves

1 large onion, quartered

4 skinless, boneless chicken breasts

3 tablespoons unsalted butter

½ cup frozen pearl onions, thawed

2 medium carrots, peeled and diced

1 cup sliced white mushrooms

1 cup frozen peas, thawed

1 cup milk

Kosher salt and freshly ground pepper

1 large egg, lightly beaten

NOTE: You’ll also need 4 ovenproof bowls or ramekins, about 2 cups each (I only had 2, so I used a circular glass casserole dish as well)


Prepare the crust

Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough with a floured rolling pin into a 12-inch square. Transfer to the prepared baking sheet, cover with plastic wrap and refrigerate while you make the filling.

Cook the Chicken

Combine the chicken broth, peppercorns, thyme sprigs, bay leaves and quartered onion in a large pot over high heat. Bring to a boil, then reduce the heat and simmer 30 minutes.

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Add the chicken to the pot. Increase the heat and return to a boil, then reduce the heat and simmer until the chicken is just cooked through, 10 to 15 minutes. Using tongs, transfer the chicken to a plate to cool.

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Strain the stock through a fine-mesh sieve. You'll need 2 ½ cups for the filling: reserve the rest for another use. When the chicken is cool to the touch, cut it into bite-size chunks and set aside.

Make the Filling

Preheat the oven to 375 degrees. Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots and cook, stirring occasionally, until softened, about 5 minutes.

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Add the mushrooms and peas and cook until softened, another 5 minutes. Stir in 5 tablespoons flour and cook, stirring, 1 more minute. Add 2 ½ cups chicken stock and the milk, stirring constantly. Cook until thickened, about 5 minutes. Remove the skillet from the heat. Add the chicken and chopped thyme: season with salt and pepper.

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Form the pot pies

Set out four 2-cup ovenproof bowls or ramekins. Transfer the pastry to a floured surface. Using a pairing knife, cut out 4 rounds of dough that are slightly larger than the mouth of the bowls. Place the bowls on a baking sheet and spoon in the filling. Place 1 dough round on each pot pie, pressing the pastry against the side of the bowl to seal. Brush the dough with the beaten egg using a pastry brush. Cut a slit or hole in the center of the dough to vent. Bake until the pastry is puffed and dark golden brown, about 35 minutes.

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Time to Eat

Allow the pot pies to cool down for a couple of minutes, dig in and enjoy!

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Pamela LiptonComment