Chicken Pot Pie

10 servings


  • 2 qts salted chicken base or stock
  • ½ lb butter + melted butter to brush on puff pastry topping
  • 1 cup flour
  • 2 cups (about 1 lb) cooked chicken breasts, diced
  • 1 cup carrots, diced & cooked
  • 1 cup cooked peas
  • 1 cup potatoes, diced & cooked
  • 1 tbsp poultry seasoning, or to taste
  • 1 tbsp black pepper, or to taste
  • puff pastry shells
  • 1 egg + 1 tbsp water for egg wash

Special Equipment

  • oven-proof ramekins
  • pastry brush


  1. Preheat oven to 400º
  2. In a large pot, simmer 2 quarts of salted chicken stock or broth
  3. In a saute pan, melt the butter over medium heat and gradually and the flour. Stir, making a roux, until the mixture starts to thicken. Slowly add the roux into the chicken stock, whisking constantly. Bring to a boil, stirring, over medium-high heat until thickened
  4. Reduce heat and add chicken, peas, carrots and potatoes. Add poultry seasoning and black pepper and mix well
  5. Ladle filling into oven-proof bowls or ramekins, filling about ¾ of the way up. Cover with a puff pastry shell and brush with egg wash (1 egg + 1 tbsp water mixed). Put on a cookie sheet (in case filling spills over). Bake for 10 minutes at 400º (if filling has cooled, baked for 20 minutes at 350º) until top is golden brown and crisp

*Filling will last in the refrigerator for about 7 days

*Chicken Pot Pies freeze well.  Bake pies, let cool, cover and freeze. Thaw in a microwave, then reheat in the oven