Chicken Pot Pie

Winter is the time for comfort food. Adding to the collection of some warm-you-from-the-inside American comfort food, today I thought I’d share a dish that we’ve all had in some form at one point or another (and if you haven’t, you need to): chicken pot pie.

There are many ways you could approach a pot pie, but the core of it is the same: a rich, broth full of chicken and vegetables packaged in a flaky pie crust. Some would make individual serving sized pot pies (e.g. in ramekins), others would fill a casserole dish with the broth and lay pastry on top, while I have done pie crust on the top and bottom (like any other pie). What can I say, I like pastry!

While my resulting pot pie was not a looker (in retrospect, individual servings in something like ramekins would have looked better), the flavor was just awesome, if not the best chicken pot pie i’ve ever had. This had a really rich and hearty filling that just hit all the right comfort food notes. The broth, the body, and the texture–I loved them all. One error though: I forgot the peas…but I didnt lose any sleep over that. This recipe very largely derives from this one.

  • Pate brisee pie crust
  • Chicken and Stock
    • 1 whole chicken (~4 lbs)
    • 2 shallots
    • 1 carrot
    • 3 stalks celery
    • 2 tsp salt
    • enough water to cover
  • Filling
    • 6 tbsp butter
    • ~1 cup new potatoes
    • 1 stalk celery
    • 1 carrot
    • 1 shallot
    • 6-8 cloves garlic
    • 1/2 cup flour
    • 2.5 of the stock
    • 1.5 cup half and half
    • 1/4 cup ruby port
    • fresh parsely
    • fresh thyme
    • 1 Tbsp dijon
    • dash cayenne
    • salt
    • pepper
  • 1 egg

This is one of those rare occasions where I would ever consider boiling meat. So begin by coarsely chopping the stock veggies and adding them with the salt and whole chicken (gizzards removed) into a big pot. Add enough water to cover the bird and boil for 45 minutes.

Some time during all of this boiling, rather than just standing around, you should prepare your pie crust. I used a deep pan and laid half of the dough over the bottom of the pan. Flatten the remaining half of dough a bit and set this aside in the fridge until later.

Once the chicken is cooked through, remove it, harvesting and shredding the meat as you go. Throw the wing tips, bones, skin, and other odd bits back into the pot.

Continue to boil, reducing the volume of broth and concentrating the flavor. Get it down to roughly 4 or 5 cups, straining and discarding the solids. You’ll need 2.5 cups of broth for this recipe so just save the extras for another day in your fridge/freezer.

Finally, onto the filling. Somewhat coarsely chop the celery, carrot, shallot, and new/fingerling potatoes (don’t bother peeling them). Sauté in butter for 8 minutes before adding the finely minced garlic for a minute more.

Add the flour to the pan an let it cook for a minute. Whisk in the 2.5 cups of stock as well as the half-and-half. Drop the eat to low and simmer for 10 minutes, stirring now and then.

Now, add the chicken, port, herbs, dijon, and seasoning. Warm things through, give it a good stir, and transfer to the pie crust.

Add the top layer of crust and crimp it on as best you can. Slit some vents for steam to escape. Beat an egg in a bowl with a bit of water, brushing it on top of your pie.

Bake in a 400°F oven for 25 minutes before you dig in. Enjoy!

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27 Responses to “Chicken Pot Pie”

  1. joanne at frutto della passione Says:

    I love that you posted this!!! I miss these so much but I never make them because my husband and son aren’t crazy about them. I must start making them just for me! You’ve made my day!

  2. lisa (dandysugar) Says:

    Classic, warm and comforting! It’s been a long time since I’ve had this dish. You’ve inspired me to attempt my own version. Great recipe!

  3. Sandie Says:

    Chicken pot pie is one of my all-time favorite comfort foods. While I have my own go-to recipe, we used to drive 45 minutes every Sunday to visit a restaurant that served the BEST chicken pot pie that ever crossed my lips. Each visit, I would ask for the recipe, but the chef would never give it up. After one year, they revamped their menu and this chicken pot pie didn’t make the cut. Needless to say, we don’t go back there anymore, but I’ve never given up trying to recreate their recipe at home.

    When I finally get my recreation exact, I’ll be sure to share. In the meantime, I’ll be giving your version a whirl—it looks entirely delicious. I can almost smell its aroma from here!

  4. Ivy Says:

    Wow, what a pie!! Great job doing everything from scratch.

  5. Hélène Says:

    I have to say that I have seen lot’s of chicken pot pie on the internet and this one looks like the winner. Great picture.

  6. Chuck Says:

    I like that you shredded your chicken rather then chunks of chicken. It really looks good!

  7. Bunny Says:

    This looks so good Mike, I adore pastry crust with a savory dish! You know in my part of the country chicken pot pie is dough that is rolled out, cut into squares and boiled in broth for flavor and added to a thickened broth filled with chicken, potatoes and usually carrots and celery with a little onipon. It’s an Amish thang!

  8. Lynn Says:

    This chicken pot pie looks like the perfect winter warm up dish. My husband would be happy if I made this for him – doubly so if I forgot the peas, too.

  9. Sam Says:

    Hey Mike,
    So nice of you to have accepted my invitation and thank you for going through the recipe and leaving a comment.
    You will have this blog reader visiting your blog often and leaving comments.I like your recipes and looking forward to rtying all of them as i have got a microwave now at my place…………………………………..
    See you around.
    Love,
    Sam.

  10. Lydia (The Perfect Pantry) Says:

    For a year or so I worked in an office north of Boston, and right on the road on my way home was a restaurant that sold it’s very famous chicken pot pies frozen, or semi-frozen, in glass pie plates (which you could keep or recycle for $1.00 off your next purchase). The pies came in sizes from individual to family size, and they were so delicious. I’m sure we put on many pounds of chicken pot pie weight in that year!

  11. Jan Says:

    Now that looks like a really yummy pie. I’m loving the ruby port you added with the herbs and dijon mustard.
    Great pictures too as always!

  12. Bellini Valli Says:

    I am enjoying all the special touches like the port to this classic favourite Mike!!

  13. Peter Says:

    Mike, the pot pie looks good…and from the reading the recipe…you did wonderfully. It’s comfort food to the max.

  14. pam Says:

    I love homemade chicken pot pies, but they seem like such a lot of work, I rarely make them!

  15. Dragon Says:

    You may not think it’s pretty, but I do. 😉 So warm and comforting!

  16. brilynn Says:

    I think I’ll give these a go in ramekins, definitely a winter comfort food!

  17. Elra Says:

    OMG, this is such classic and delicious dish.
    Cheers,
    Elra

  18. Nicisme Says:

    Oh I could do with a huge one right now! Looks so good Mike.

  19. nithya at hungrydesi Says:

    Mike, wow I’m vegetarian and even I think this looks yummy…okay admittedly the harvesting the chicken meat photo didn’t do much for me but other than that this looks delicious :)

  20. mikky Says:

    not a looker??? you’ve got to be kidding, this is just amazing!!! definitely a comfort food… yum… :)

  21. celia Says:

    Hello knew I liked your page and I was very frequent visitor.

  22. the caked crusader Says:

    YOu made me smile with this one! Not only does it look a beautiful pie, but I cannot read the words “chicken pot pie” without repeating it in my head in Eric Cartman’s voice.
    Lovely food and amusement – you are spoiling me!

  23. we are never full Says:

    i’m with everyone else – it’s mid february and we’re all pretty darn sick of this winter. that chicken pot pie brought a huge smile to my face. thank you!

  24. Brittany (He Cooks She Cooks) Says:

    We’ve been wanting to make chicken pot pie for a while now, and this looks like just the recipe we need, thanks!

  25. Roasted Garlic Chicken Soup from Mike's Table Says:

    […] if you’re on the fence, I’m trying to push you over. Make it fresh this time (not sure how? Its really easy!). You’ll be very glad you […]

  26. Carrie Says:

    This pot pie looks amazing! I’ve been looking for a recipe to try for a while now, and I think that this will be the one. I love that it has the pie crust on the top and the bottom…I haven’t been able to find another recipe that does. Thanks!

  27. Foodbuzz 24, 24, 24: The Whole Enchilada from Mike's Table Says:

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