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Chicken Pot Pie

Pie Crust


· 1 cup or 2 sticks cold butter cut in 1-inch cubes

· 4 cups all-purpose flour

· 2 tsp kosher salt

· 2 tbsp ice cold water

· 1 tsp sugar, optional

In food processor combine 3 cups flour with the salt, sugar, and cold butter. Pulse till the flour and butter just combines. Add in water and last cup of flour slowly and pulse between each addition of flour till the dough forms. Add a bit more ice water as needed to dough forms if it is still to dry.

Once the dough is formed take out of food processor and form in to 2 equal sized balls, wrap and place in refrigerator for at least 1 hour before use. The dough needs to chill before use otherwise it will be extremely hard to work with and stick to everything.

Pot Pie Filling


· 2 cups rotisserie chicken

· 2/3 cup yellow onion

· ½ cup small diced young celery with leaves

· ½ cup small diced carrot

· ¼ cup or half stick of butter

· ¼ cup all-purpose flour

· 2 sprigs rosemary whole

· 4 large cloves of garlic grated or minced fine

· 1 tsp dry sage

· 1 tsp dry thyme

· ½ cup white wine

· 1 cup chicken stock

· 4 red potatoes steamed and cut bite size

· ¼ cup frozen peas

· 1 cup heavy cream

· Salt and pepper to taste

Start by adding and melting butter in large sauté pan, add in garlic and onion and sauté till fragrant. (This is what I call the “that smells good” starter pack) Then we will add the whole rosemary, sage and thyme and sauté for another minute to open up the herbs and release flavor.

Add in flour to make a roux and cook for another minute. Add in the carrot and celery, toss/stir to coat all veggies. Next add in the wine and let the alcohol cook off then add in the chicken stock. It should look like a thick gravy at this point and then we will add the heavy cream and loosen the sauce up. If you need to add in more its ok, you want the sauce to coat the back of a spoon nicely. You can also use milk to thin out a bit easier.

Next, we are adding all our precooked items to the mix. Add the chicken, potatoes, peas and season with salt and pepper to desired flavor. I add a bit more salt because the potatoes can absorb the salt while cooking but add what you like. Take out the rosemary stems.

Take pot pie filling off the heat and preheat your oven to 425 degrees.

While oven is heating roll out dough on floured counter top with a floured rolling pin to keep dough from sticking. Using the first ball we will roll out the dough to about a half cm thick. Then using the rolling pin gently place over a pie pan and press gently into pan cut off dough that is hanging over the side of pan.

Fill your pie crust with the filling till it is just about to overflow. Then roll out the other ball to a half cm think you as well can do this before adding the filling and have it waiting. Take the second rolled out dough and place gently over the filling, cut off excess cough. To crimp the crust, I like to fold a bit of the top crust under the bottom sides then press with fork all around the pie. Last step before baking is cut your venting holes in the top center of your pie.

Bake your pie at 425 degrees for 30 to 40 minutes and about 10 minutes before your pie is done brush with a milk egg wash to give a golden-brown crust.

Let pie rest 5 to 10 minutes before serving and enjoy!

This is my way of making this classic pot pie but please feel free to change it up and add you own twists. My mom added mushrooms and took out the peas and loved it. Have fun cooking!!

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