November 04, 2012

Homemade Chicken Pot Pie

Now that winter is just around the corner,* my body's been craving comfort foods.  Chicken soup does a good job warming up the soul, but chicken pot pie can blow your mind in the tastiest way possible.  So, what did I do?  Make chicken pot pie, of course.

* Recently, LA's weather has been akin to summer,  hardly like fall, and much less winter.  As much as I love the 80° warmth, such temperatures in November are not only alarming, but a tad off-putting.  Nevertheless, I, in a tank top and shorts, decided to satisfy my winter-y cravings with a hearty chicken pot pie.  Non-Angelenos, this is dedicated to you.

Adapted from Ina Garten's Chicken Pot Pie Recipe { here }
Yield: 4 individual pot pies or 1 pie

  • 3 boneless, chicken breasts;
  • 5 cups chicken stock or broth;
  • 2 chicken bouillon cubes;
  • 1 1/2 sticks unsalted butter;
  • 1 yellow onion, chopped;
  • 3/4 cup all-purpose flour;
  • 1/4 cup heavy cream (you can substitute w/ whole milk);
  • 2 cups of frozen veggies (I used peas, carrots, green beans, and corn);
  • 3 tbsp. olive oil;
  • kosher salt and ground black pepper to taste;
  • 1/2 tsp. cayenne pepper;
  • 1/2 tsp. poultry seasoning;
  • 1/2 cup freshly minced parsley leaves (optional);
  • 2 9" unbaked pie crusts;
  • 1 beaten egg w/ 1 tbsp. cold water, for egg wash


1) Preheat oven to 375° F.

2) Chop chicken breasts into 1-2" cubes.

Chicken, chopped into chunks

2) Chop up the onion, celery, and combine with the frozen veggies.

Chopped veggies, frozen veggies

3) In a medium saucepan, add olive oil, chopped chicken, cayenne pepper, poultry seasoning, and a dash of salt and pepper.  Cook until chicken is cooked through.

4) In a small saucepan, heat the chicken stock and dissolve the bouillon cubes.

5) In a large pot, melt the butter and saute the onion over medium heat until translucent (10-12 minutes).  Lower heat to low, add the flour, and stir constantly for ~ 2 min.

6) Add the stock into the pot.  Simmer over low heat and stir.  The sauce should begin to thicken.  Add 2 tsp. salt, 1/2 tsp. pepper, and heavy cream/ milk.

7) Gradually add the cooked chicken, veggies, and parsley.  Mix well.

8) Fill ramekin a little over 2/3 up.  If you don't have individual pie pans, pour the filling into one pie pan.  Make sure it's not too full or everything will ooze out.  If you have some leftover filling, keep it as extra gravy/ sauce to serve on the side.

9) Divide pie crust into squares that will fit over the ramekin.  Brush egg white over pieces.  Lay over ramekin and cut off excess with your fingers.  Use a fork to poke some air holes on the top and on the sides so that the dough sticks to the pan.

10) Bake for about 45-50 min. until the crust is a golden brown and filling is bubbly.  Cool for at least 15 min. before serving.

Bon appetit!

Changes for next time: Add potatoes!