Chicken Pot Pie
26 comments » 
The extent of my experience with chicken pot pie had only been a recipe that my grandmother shared with me a few years ago. It was really good. Really, really good. It also included about half a box of Bisquick. I kid you not. Now that fall has arrived, I began craving your typical comfort foods, including chicken pot pie. Not really wanting to use so much Bisquick, I went out in search of a more authentic version of this classic recipe. I seemed to hit the jackpot with this version from Williams Sonoma and although an authentic recipe would include a traditional pie crust, puff pastry is seriously one of the best things ever.
This chicken pot pie was very easy and straight-forward to put together, and made the house smell absolutely fantastic. Any candle developers reading?? You should develop a chicken pot pie candle. I’d totally buy it. Mmmm. As you can see, I didn’t make individual pies, but rather made a full serving in a 2 quart casserole dish and used 1 full sheet of puff pastry.
Chicken Pot Pie
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
8 Tbs. (1 stick) unsalted butter, cut into ½-inch cubes
½ cup all-purpose flour
4 cups chicken stock
½ tsp. chopped fresh thyme
1 bay leaf
½ cup chopped yellow onions
½ cup chopped celery
½ cup peeled and chopped carrots
½ cup chopped white button mushrooms
½ cup chopped red-skinned potatoes
1 cup chopped cooked chicken
½ cup cooked fresh or frozen peas
Salt and freshly ground pepper, to taste
Four 6-inch squares frozen puff pastry
1 egg, beaten with 1 tsp. waterDirections:
1. Preheat an oven to 400ºF.
2. In a large saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes. Slowly add the stock, whisking until smooth, and bring to a boil. Add the thyme, bay leaf, onions, celery, carrots and mushrooms and cook until the vegetables are tender, about 5 minutes. Add the potatoes, chicken, peas, salt and pepper and cook until the potatoes are tender, about 5 minutes. Remove from the heat and let cool for 5 minutes. Remove the bay leaf and discard.
3. Divide the filling among 4 ovenproof bowls and place on a baking sheet. Brush the puff pastry squares with the egg mixture. Brush the rims of the bowls with water. Place 1 pastry square on top of each bowl, pressing lightly on the edges. Bake until the pastry is puffed and golden brown, about 20 minutes. Let rest for 5 minutes before serving.
(Source: Williams Sonoma)
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Hahahahahaha! LOVE the storry. whatever, chicken pot pie = AWESOMENESS! THis looks FAB!
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OMG……haha classic Michelle! I love it.
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Chicken pot, chicken pot, chicken pot piiiieeee!
I LOVE chicken pot pie and we had it for dinner last night too. mmmmmm And that story is priceless!
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THhis recipe and story makes me happy. I’m so into the fall this year and I love all cool weather foods. I’ve never made a pot pie before, I’ve been afraid to make my own pastry but this has solved my problem! One question, how did you prepare your chicken?
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Hi Michele – I boiled the chicken and then cubed it.
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I love chicken pot pie…I know the recipe with the Bisquick, and I love it. I even eat frozen premade CPP. This one looks great and I do like puff pastry!
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Are you sure we’re not related? Because that story is totally me – oblivious to everything except what’s going into the mouth!!
The best thing about homemade pot pie is that you can control what goes in – always a good thing, especially with the kids!!
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I love chicken pot pie and this looks wonderful, but I don’t know how I feel about a scented candle….
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How funny! I’m chuckling. I love a good pot pie and I’ve never made one. Perhaps its time. As for the puff pastry, I’m with you. I’ve buttered, sliced into squares, sprinkled with sea salt, herbs or sesame before, and baked it up as bread with dinner. Seriously. It’s a REALLY fast way to have some “homemade bread” on soup or casserole night, without defrosting or baking bread dough or rolls. I confess I’ve also seperated those layers and made tea sandwiches with it. It makes a darn fine bread, although you have to eat it all right away. What a pity!
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oooh. that looks tones better than what i get from the boston market..
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What a comforting dish! This will be perfect for the fall/winter!
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This looks *really* good!
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wow — this looks delicious!!
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Bwahahahahaha!!! I’m STILL laughing every time I think about this story. SO FUNNY! This looks great. I may need to give it a try since my last pot pie was not so successful.
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hi, just visited ur wonderful blog. chicken pot pie is my favorite & urs looks so yummy.
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Cute story. I guess everything else fades to the background when puff pastry is around, huh?
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This looks fantastic and so comforting. I have never made chicken pot pie before. That will be my goal for this winter.
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i love pot pie. every recipe i’ve tried from WS is great so that’s no surprise to me but you should also try the pastry queen’s pot pie recipe in my blog – wow! it’s a cream cheese pastry topping!
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How long would you bake it if you made one large pie?
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Thanks so much for this recipe, it turned out wonderfully
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Michelle on November 8th, 2010 at 10:01 pm
Hi Katy, So sorry I didn’t get to your previous question in enough time! I was going to say, same amount of time – until the puff pastry is golden. So glad you loved it!
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YUM!!! I just made this and it was so good, awesome recipe! I can’t wait to make it during the holidays, would be great to sub chicken for turkey left over from Thanksgiving, or a cozy night in near Christmas. Thank you for this recipe and I love the puff pastry!
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