Chicken Pot Pie

This version of Chicken Pot Pie is actually more like upside down Chicken à la King because it isn’t pie shaped and it has no bottom crust. Instead, it’s a thick hearty chicken stew topped with crispy buttery puff pastry.

This recipe was inspired by something our neighbour Rob made for us. He had just taken a pheasant pot pie out of the oven and it was delicious. I totally copied it. But you don’t have to go out and shoot any pheasants because chicken or turkey work perfectly fine. Chicken Pot Pie is my absolute favourite way to use up leftover roasted poultry.

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Homemade soups and stews are always better than store bought. You know exactly what’s in it and they’re a great way to use up leftovers and veggies that are hiding in the back of the fridge. Best of all, you can use more of less of any fillings based on what you have and what you like. Or don’t like. And, with meat being the most expensive part of the recipe, store bought will not be loaded with meat like this one.

How to make the filling for Chicken Pot Pie

Start by slowly cooking onion, celery and carrot in olive oil to create a flavour base. Instead of sautéing the vegetables, cooking them slowly releases the natural sugars so they’re soft and fragrant. Add the mushrooms to this mixture as well. Since they have a high moisture content, cooking them first releases the liquid so you don’t end up with a diluted sauce. Mushrooms shrink so they can be cut into larger pieces than the other veggies. I like to try to keep the pieces fairly even in size.

Once the vegetables are softened, add butter and sprinkle some flour over the mixture. Stir and cook for a few minutes until the butter is melted and the flour is incorporated into the mixture. This prevents your sauce from tasting raw or pasty. Flour needs to be cooked and takes a little time to thicken your sauce properly.

After adding the chicken broth, milk and cream, bring the mixture to a simmer and allow to cook long enough to thicken the sauce and incorporate all flavours. This is your chance to taste and test for seasoning. Depending on the type of broth you choose, you’ll likely need to add some salt and pepper. And, I add a package or cube of chicken bouillon to enhance the flavour. Dried thyme is the perfect compliment to these ingredients. If you have fresh thyme, add it at the end along with the parsley so it doesn’t lose it’s colour and fresh flavour.

Add lots of chopped cooked chicken. Since it’s already cooked you don’t need it to cook any longer and it will heat while the dish is in the oven. The recipe calls for 2 cups but you can add more, up to 3 cups depending on how much leftover meat you have.

Frozen peas are picked at their peak and frozen immediately so they don’t really need to be cooked. The peas will lose their green colour if you cook them for too long so don’t add them until the end, along with fresh parsley and thyme. If your peas have gone a little frosty, give them a quick rinse so you aren’t adding extra liquid. Taste one last time and add more salt and pepper if needed. It’s your last chance before adding the top.

Pour the stew into a baking dish that’s large enough to hold all the filling but small enough that the pastry top isn’t more than about 12 inches in length so your topping fits. Without overfilling. If the stew is right up to the top, your Chicken Pot Pie is going to bubble over and you’ll have to clean the oven. Leave about an inch of space at the top.

Puff Pastry Topped Chicken Pot Pie

You can buy puff pastry in a roll that’s ready to use. Or, you can buy it in blocks that you roll out. Either is fine. If you have to roll it out just sprinkle a little flour on a clean dry surface and roll from the centre outwards, rotating the pastry so you end up with the right shape.

Pro tip – you can roll the puff pastry between two sheets of flour dusted parchment paper for easy clean up. But, the paper will slide around so you may have to anchor it some how. I actually let the paper hang over the edge of the counter and use my body to hold it in place. It might look funny but it works.

Flop the pastry over the dish of stew and trim any excess. You can use those pieces to patch any spots that need some extra. To finish the edge, roll, pinch, scrunch or fold the pastry. It doesn’t matter. The beauty of Chicken Pot Pie is it’s a rustic dish so it doesn’t have to look perfect. Score the top in a criss cross pattern with a sharp knife without cutting right through. Then whisk up an egg and generously brush over top. The egg wash give the topping a beautiful shiny golden finish. This is the exact same way to top a Steak and Guinness Pie.

Topping Options for Pot Pies

Puff pastry is not the only way to top a Pot Pie. Here are a few other options:

1. Regular pastry. You can make your own or use store bought pie crust. For this version, brush with egg wash, poke a few holes in the crust to allow steam to escape and bake at a slightly lower temperature than this recipe.
2. Biscuit dough. Cut into round or square disks and arrange evenly on top. Brush with egg wash and bake according to package directions or recipe. Since biscuits cook quickly, make sure the chicken stew is hot before baking. Try my Buttermilk Biscuits Three Ways recipe!
3. Mashed potatoes. Yes, you can make a gluten free version by thickening the stew with cornstarch instead of flour and using leftover mashed potatoes for a topping. Thin with a little milk, sour cream or yogurt, then spoon over top. Check out Shepherds Pie for a brilliant technique using potatoes for topping that results in a crispy golden crust.

Chicken Pot Pie is a complete meal in one dish so you don’t have to serve this with anything. Just dig in.

If you make Chicken (or Turkey) Pot Pie, consider leaving a comment or rating below. Here’s the recipe:

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more ways to use leftover poultry

Creamy Boursin Pasta with Turkey

Turkey Soup with White Beans and Kale

Turkey Noodle Soup

Tomato Lentil Soup with Chicken

Chicken and Dumplings