Chicken Pot Pie.

Woah!  It seems you all love your comfort food as much as I do.  You demand, I supply.  This is my all time favorite chicken pot pie recipe.  It's Ina's but simplified a bit because really, do people still make chicken stock from scratch?  I hear it's a simple process, but I've never taken the leap.  I did however use Ina's exact pastry recipe because it is perfection.  And her idea of cooking each pot pie in it's very own oven safe bowl?  I love that.

Chicken Pot Pie


3 skinless, boneless chicken breasts
3 Tbs olive oil
kosher salt
freshly ground black pepper
5 cups chicken stock
2 chicken bouillon cubes
1 1/2 sticks unsalted butter
1 chopped yellow onion
3/4 cup flour
1/4 heavy cream
2 cups diced carrots
2 cups frozen peas
1/2 cup minced fresh parsley

Cube the chicken breasts and cook in a skillet.  Remove from heat.

Heat the chicken stock in a small saucepan dissolving the bouillon cubes.  Let simmer over medium heat.  In a large pot melt the butter.  When the butter is melted, add chopped onion and saute over med-low heat for 15 minutes or until translucent.  Slowly add flour to the onions, stirring constantly for 2 minutes.  Add the hot chicken stock to the onions and flour and stir until thick.  Add 3/4 teaspoons salt, 1/2 teaspoons pepper + heavy cream.  Add your cubed chicken, peas, carrots and parsley.  Remove from heat.

For the Pastry:

3 cups all purpose flour
1 1/2 tsp kosher salt
1 tsp baking powder
1/2 cup vegetable shortening
1/4 lb cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 Tbs water for egg wash

Mix flour, salt, and baking powder in stand mixer with paddle attachment. (Ina suggests using a food processor with a metal blade, but I don't have one of those and my stand mixer worked just fine.) Add the shortening and butter and mix quickly with your fingers until each pieces is coated with flour.  Mix on low speed until the fat is the size of peas.  With the mixer running, add the ice water.  Only mix until the dough is moistened and just comes together.  Dump the dough onto a floured surface and knead quickly into a ball.  Wrap in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling among 5 oven safe bowls.  Divide the dough into 5 equal pieces.  Roll each piece into a circle large enough to cover the top of one bowl.  Place the dough over the bowl and press to make it stick.  Brush the dough with egg wash and cut slits in the top.  Place on a baking sheet and bake for 45 minutes, or until the top is golden brown.

This recipe is enough to feed my family of seven with an extra bowl for lunchtime leftovers.  


  1. Thank you, thank you! I will be trying this recipe this week. I am glad to hear the crust is perfection because that is what disappoints me in all the recipes I've tried.

  2. Thank you Danyelle! I am going to make these on our next chilly day :)

  3. Sounds like the perfect dinner for our next cool and cloudy day! Thanks!!

  4. I looked up this recipe yesterday and I definitely agree with you. Who makes chicken stock? I just buy the lovely Rachel Ray box at the grocery store :)

    This looks absolutely delicious! I can't wait to give it a go!! Thanks Danyelle.

  5. Looks delicious! I love the idea of individual bowls too. We love chicken pot pie at our house too. Darin even prefers it to birthday cake for his birthday. Thanks for sharing!

  6. i'm new to your blog and i've really enjoyed looking around! i LOVE chicken pot pie and love this idea for individual pies. i need to look around for some individual oven safe bowls.

  7. Chicken in pot with water, a couple of carrots peeling and all and onion, peeled of course. Boil while cleaning the toilet, doing laundry, reading your favorite novel, or stories to your little ones. Aroma of cozy brick house wafting through the air all the while. Strain and put in mason jars and freeze. Easy breezy as you say. And you know exactly what is in it....and you have a cooked chicken ready for yummy chicken brocooli casserole!

  8. This is one of my all time favorite meals. I buy those whole cooked chickens at Costco for the meat and dump the bones into a big stock pot with onion, carrot, celery, water, salt and lemon to make stock. Let it simmer on the stove for a couple of hours. Put it in refrigerator so the fat solidifies. Skim it off, and then freeze the stock in freezer bags so you always have some on hand. You need to try it!

  9. Oh yummmmm. I love chicken pot pie. I LOVE your blog. So fresh and beautiful. Your family is precious, too. I'll be coming back. Im a new follower. Happy weekend. :)


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