Gourmet Chicken Pot Pie

Gourmet Chicken Pot Pie

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dell kean


Not just your regular pot pie...this is incredible!


★★★★★ 1 vote

30 Min
55 Min


  • 3
    whole (or 6 split) chicken breasts, bone-in skin off
  • 3 Tbsp
    olive oil
  • ·
    kosher salt
  • ·
    finely ground black pepper
  • 5 c
    chicken stock
  • 2
    chicken bouillon cubes
  • 12 Tbsp
    (1-1/2 sticks) unsalted butter
  • 2 c
    yellow onions (2) chopped
  • 3/4 c
    all-purpose flour
  • l/4 c
    heavy cream
  • 2 c
    medium-diced carrots, blanched for 2 mins.
  • 2 c
    medium-diced potatoes, blanced for 2/3 mins.
  • 1-10oz. pkg
    frozen baby peas
  • 1/2 c
    minced fresh parsley leaves
  • pinch
    sea salt and cracked black pepper
  • 1
    egg beaten w/1 tbl. spoon water for egg wash
  • 1 pkg
    frozen pillsbury pie crusts (2 crusts in each)

How to Make Gourmet Chicken Pot Pie


  1. preheat oven to 350 degrees
  2. place chicken breasts on a baking sheet and rub them with olive oil. Sprinkles generously with salt and pepper and roast for 35/40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard skin. Cut the chicken into large diced cubes. You will have 4/6 cups of cubed chicken.
  3. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes into the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10-15 mins., until translucent.
  4. Add the flour and cook over low heat, stirring constantly for 2 mins. Add the hot chicken stock to the sauce. Simmover over low heat for 1 more minute, stirring until thick. Add 2 tsp. salt, 1/2 tsp. pepper, and heavy cream. Add the cubed chicken, carrots, peas and parsley. Mix well.
  5. Remove thawed-out Pillsbury pie crusts from box and place on a floured surface. Take your crock type oven-safe bowl top side down onto the floured surface and twist and turn and remove circle of crusts (and continue the same with other remaining dough/pie crusts); trim the circle to 1/2 inch larger than the top of the bowl.
  6. Meanwhile, divide the filling equally among 4/5 ovenproof bowls. Brush the outside edges of each bowl with the egg wash. Place the dough cirlces on top. Crimp the dough to fold over the side, pressing it to stick. Brush the dough with the egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet in a preheated oven at 375 degrees. and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. Serve with a fresh salad and crusty bread and enjoy!

Printable Recipe Card

About Gourmet Chicken Pot Pie

Course/Dish: Chicken Savory Pies
Other Tag: For Kids

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