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Chicken Pot Pie


  • Crust
  • 1 3/4 c. + 2 tbsp. all-purpose unbleached flour
  • 1 1/2 tbsp. sugar
  • 3/4 tsp. sea salt
  • 1 1/2 sticks unsalted butter, very cold
  • 3/4 c. water with ice
  • Filling
  • 1 small sweet onion, diced
  • 2 cloves garlic, minced
  • 3 carrots, sliced
  • 1 celery stalk, sliced (optional)
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 3/4 c. potatoes, diced (purple, fingerling, red)
  • 1 c. chicken stock
  • 1 sprig sage
  • 2 tbsp. flour
  • 1/2 c. white wine
  • 1/2 c. whole milk
  • 1/2 tsp. fresh thyme
  • 1/8 tsp. grated nutmeg
  • 1/2 c. peas, frozen
  • 1 1/2 c. rotisserie chicken, pulled
  • salt and pepper to taste
  • Topping
  • 1 large egg, whisked


  1. Make crust. (Click here for a how-to video.) Place flour, sugar, and salt in bowl. Whisk together.
  2. Dice butter and place into flour mixture. Using a pastry knife, cut butter into flour until it resembles coarse meal.
  3. Using a pastry fork add 1/4 cup of the ice cold water into mixture and combine. Continue adding water 1 tablespoon at a time until dough just comes together. You may not need the full amount of water.
  4. Gather dough together. Place in fridge covered for 30-40 minutes to chill.
  5. Make filling. Saute onion, garlic, carrots, and celery in olive oil for about 5 minutes. Add salt and pepper to taste. Remove from pan and set aside.
  6. In the same pan, melt butter and add potatoes, chicken stock, and sage. Cover and cook for about 15 minutes or until potatoes have softened. Season again with salt and pepper. Remove from pan and add to vegetables. Remove sage.
  7. Into the same pan, add the flour. Whisk in a bit of the wine until the mixture is smooth. Turn the heat to medium low. Pour in the remaining wine, milk, thyme, and nutmeg to the mixture. Whisk to combine and allow to thicken for 5 minutes.
  8. Remove from heat and add peas, vegetables, and chicken into the mixture. Discard the sprigs of sage. Give it a taste and add any additional salt or pepper.
  9. Preheat oven to 400°. Roll out dough on a well floured surface (about 1/8″ thick). Using a 5″ biscuit cutter, cut 8 circles out of the dough. Place the dough in the individual pie pans. Fill with pot pie filling. Cover with remaining dough round, and seal edges with a crimp.
  10. Place the pies on a baking sheet and brush crust with the egg wash. Bake for 20 minutes or until golden. Serve warm.


• The pie crust recipe is the same one I always use. I’ve just reduced it down for this recipe. Click here for an in-depth pie crust post.

• Chop vegetables and potatoes around the same size to allow for even cooking.

• Pot Pie filling can be made a day in advance.

• I haven’t tried freezing the beauties for later consumption. If you have any experience here, please share!


  • Serving Size: four 5" individual pies
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