My Many ways of Chicken Pot Pie

Marsha Gardner


This is one of those recipes where it is hard for me to give exact measurements. I use what I have on had and what my mood calls for. I always use the carrots, celery, onion and potato, but I often add sliced mushrooms to the mix. I like to change up the topping as well as decide whether to go with individual pot pies or one family size. I need change in my life and this is recipe that allows me just that. It is yours now, make it your own.

pinch tips: Flour, Eggs & Breading Techniques





whole or 6 split chicken breasts, bone -in, skin on
3 Tbsp
olive oil
kosher salt
5 c
chicken stock, preferably homemade
2 tsp
chicken base
1 1/2 stick
butter, unsalted
3/4 c
all purpose flour
1/4 c
heavy cream
2 c
carrots, diced small
2 c
potatoes, peeled and diced
2 c
peas, frozen petite
1 1/2 c
whole baby onions, frozen
1/2 c
fresh parsley, chopped


3 c
all purpose flour
1 1/2 tsp
kosher salt
1 tsp
baking powder
1/2 c
1/4 lb
butter, cold, unsalted, diced
1/2-2/3 c
ice water
1 large
egg, beaten with 1 tablespoon water for egg wash
kosher salt and freshly ground black pepper to taste

Directions Step-By-Step

Preheat the oven to 350-degrees.

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, potatoes and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375-degrees.
Divide the filling equally among 6 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. 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. Crimp the dough to fold over the side, 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.
I often put this into one casserole and then top with either the above pastry, a sheet of puff pastry that has been thawed or pipe hot mashed potatoes over the top. Depends on my mood and what I have available as well as the time factor which way I top either the family size or individual pot pies. All three are great and such a comfort meal.
p.s. I have even made biscuits and placed them on top of my pies. One for individual and 8-10 for a family size pie. My grandkids like it best when I make both a top and a bottom crust, so when I make pot pie for them, that is how I make it.

About this Recipe

Course/Dish: Chicken, Savory Pies