Skip to main content

I am 21 years of age or older.

Chicken Pot Pie

Chicken Pot Pie
Recipe Date:
October 4, 2019
Serving Size:
Cook Time:
Imperial (US)
  • Dough
  • 1 1/4 cups flour
  • 1/2 tsp salt
  • 8 tbsps butter
  • 1/4 cup ice water or cold cream
  • Filling
  • 3 cups shredded or cubed rotisserie chicken or 1 pound fresh chicken - cooked
  • 1 small red onion - chopped
  • 2 garlic cloves - chopped
  • 2 small carrots - chopped
  • 1/2 fennel bulb - chopped
  • 2 sweet potato - small cubes (red potatoes or butternut squash)
  • 2 cups mushrooms - quartered (6 ounces)
  • 2 cups fresh green beans - cut into 2 inch pieces
  • 1 tbsp fresh thyme - chopped
  • 1/2 cup white wine
  • 2 cups chicken broth
  • 4 tbsps flour mixed with 4 tbsp soft butter to make a roux for thickening
  • salt and freshly ground pepper


  1. In a food processor place flour and salt. Pulse once.
  2. Add butter and pulse 4-6 times until butter is the size of peas.
  3. Add liquid slowly pulsing 4-6 more times until mixture comes together.
  4. Remove and wrap in plastic wrap and form into a small disk - refrigerate for 30-45 minutes.
  5. Take out and let rest 5 minutes before rolling out. Roll out 1-2 inches larger than your pie dish and refrigerate 5-10 minutes before placing on top of chicken mixture.

*You can also use puff pastry or store bought pie crust for the top.


  1. In a large skillet over medium heat add olive oil and cook red onion, garlic, carrots and fennel with a pinch of salt and freshly ground pepper. Cook 5 minutes.
  2. Add green beans, mushrooms, thyme and sweet potato and a bit more olive oil if needed. Continue cooking 5-8 more minutes.
  3. Add wine to vegetables and deglaze, continue to cook until wine is nearly gone. Place vegetables in a bowl and set aside.
  4. Make a slurry with 4 tablespoons of soft butter and 4 tablespoons flour - cream together and add to skillet over medium/low heat, cook for 2 minutes until bubbly.
  5. Whisk in 2 cups stock, continue cooking, add vegetables and chicken and cook until vegetables are al dente and sauce is thickened. Options here to add extra seasoning like 2 teaspoons curry powder. Taste and adjust seasoning if necessary with salt and freshly ground pepper.
  6. Pour chicken/vegetable mixture into deep pie dish. (12 in x 2 in deep)
  7. Take rolled dough out of refrigerator and place on top, fold edges under and crimp with fingers. Brush with egg wash or cream, make 3 slits in top of dough.
  8. Place on foil lined cookie sheet and place in pre-heated 375 for 40-50 minutes until crust is golden brown.
  9. Remove from oven and let rest for 10 minutes before serving.


Take a look at our recommended pairing below.

We use cookies to optimize your experience, analyze traffic, and personalize content. To learn more, please visit our Privacy Policy.
By using our site without disabling cookies, you consent to our use of them.