Savory Chicken Pot Pies

Savory Chicken Pot Pies Recipe

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melissa kemp


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chicken breast halves
chicken thighs
salt and pepper
2 Tbsp
2 Tbsp
1 can(s)
chicken broth, 49.5 ounces
1 small
onion, quartered
celery stalk, cut into chunks
1/4 c
butter, melted
1/4 c
2 Tbsp
tarragon, fresh minced
1 c
pearl onions, peeled
1 medium
potato, peeled, cut into 1/2" chunks
4 small
carrots, cut into 1/2" diagonal slices
2 c
broccoli florets
1.5 c
button mushrooms, quartered
rich pastry crust
egg yolks, beaten

How to Make Savory Chicken Pot Pies


  • 1This refined version of an old American classic has a rich, flaky, meaty-tasting crust, thanks to its mixture of lard and chicken fat.
  • 2The latter is a handy byproduct of the precooking of the chicken the day before.
  • 3Make sure the chicken fat is good and cold when making the crust.
  • 4Season chicken parts to taste with salt and pepper.
  • 5Melt 2 tablespoons butter and oil together in soup pot.
  • 6Add chicken and brown.
  • 7Add chicken broth, quartered onion, celery chunks and carrot chunks and bring to boil.
  • 8Reduce heat and simmer until chicken is tender, 20-30 minutes.
  • 9Let cool.
  • 10Cover and refrigerate overnight.
  • 11Next day, skim cold chicken fat off top of broth.
  • 12Reserve 1/4 cup fat for making rich pastry crust.
  • 13Keep reserved chicken fat in refrigerator.
  • 14Heat broth and remove chicken.
  • 15Skin and bone chicken parts.
  • 16Discard skin and bones.
  • 17Cut meat into 2" chunks and set aside.
  • 18Strain broth.
  • 19Reduce over high heat to 3 cups.
  • 20Combine 1/4 cup melted butter and flour in saucepan and gradually stir in broth.
  • 21Bring to boil and boil 1 minute.
  • 22Season to taste with salt and pepper.
  • 23Stir in tarragon.
  • 24Cook pearl onions, potato, sliced carrots and broccoli separately in boiling water until tender, 5-10 minutes each.
  • 25Drain.
  • 26Toss together cooked chicken, cooked vegetables and mushrooms.
  • 27Stir in chicken-tarragon sauce.
  • 28Divide into 4 (2 cup) oval casseroles.
  • 29Make rich pastry crust.
  • 30Divide dough in half and gather into 2 small flattened rounds.
  • 31Roll first half on lightly floured board to 1/4" thick.
  • 32Cut dough to fit tops of 2 casseroles, leaving enough dough to overhang edges by 1".
  • 33Repeat with second half of dough.
  • 34Brush edges of casseroles with egg yolk and place crusts atop casseroles.
  • 35Flute edges.
  • 36Make 4 triangular cuts in center of each crust and fold back tips of triangles.
  • 37Brush crust with egg yolk (save egg whites for another use).
  • 38Bake at 400 until crust is golden brown and contents hot and bubbly, 20-30 minutes.

Printable Recipe Card

About Savory Chicken Pot Pies

Course/Dish: Chicken, Savory Pies
Other Tag: Quick & Easy

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