Chicken Pot Pie

Fun fact: I tried chicken pot pie for the first time a few years ago. I know–I’m beyond late to the party. How did I miss out on this creamy, comforting goodness for so long?! Don’t worry, since having had my first pie, I made up for lost ground and have eaten my weight in puff pastry + rich chicken filling.

This recipe is a keeper, y’all. I tested a number of ingredients and ended up with this deliciousness. You can make your own pie crust, but I typically opt for a delicate puff pastry. I just love the flaky layers and save the corners scooping the last little bits of filling. Some pot pies call for potatoes and mushrooms, but I opted for carrots, celery and a herby mix of thyme and parsley.

One thing to keep in mind: you’ll have to defrost the puff pastry ahead of time. I use Dufour brand puff pastry and defrost the dough in the refrigerator 2 hours before cooking the chicken and starting on the filling.

Servings: 6-inch pies Total Time: 1 hour 40 minutes Wine Pairing: Chardonnay

You Need:

  • Pastry dough - I use Dufour


  • 1lb bone-in, skin-on chicken breast
  • good olive oil
  • kosher salt
  • fresh cracked pepper


  • 3 tablespoons butter
  • ½ tablespoon good olive oil
  • 1¼ cup onion, diced
  • 1¼ cup carrots, diced
  • ¾ cup celery, sliced
  • ¼ cup Italian parsley, finely chopped
  • 1 tablespoon thyme, finely chopped
  • ¼ cup dry white wine
  • 3 tablespoona all-purpose flour
  • 1½ cups chicken broth
  • ¼ teaspoon mustard seeds
  • 1 teaspoon kosher salt, or to taste
  • ½ teaspoon fresh cracked pepper
  • ¼ cup heavy cream

Egg Wash

  • 1 egg
  • 1 tablespoon water

Do It:

  1. Defrost puff pastry according to package. If using Dufour pastry dough, it will take 2-3 hours to defrost in the refrigerator. Plan accordingly.


  1. Preheat oven to 350°F rub chicken breast with olive oil and season generously with salt and pepper. Place on baking sheet and cook for 30 minutes or until cooked through.
  2. Remove from oven and set aside to cool.
  3. Shred chicken and place in bowl and set aside for later use. You should have ~2 cups of shredded chicken.


  1. Preheat oven to 375°F.
  2. In a dutch oven, melt butter over medium-high heat. Add olive oil and stir. Add onion and cook for 5 minutes or until translucent. Add celery and carrots and cook for 3 minutes or until softened. Add parsley and thyme and cook for 1 minute.
  3. Add wine and cook until liquid is reduced by about half. Add flour and mix until mixture thickens. Add broth, salt, pepper and mustard seeds. Cook for 3 minutes. Add heavy cream, stir to combine and cook for one minute.
  4. Turn off heat.
  5. In a small bowl, whisk egg and add water.
  6. Scoop filling into desired pie pan(s) and top with pastry dough. Crimp pastry dough along the sides to make it stick to the pie dish.
  7. Brush dough with egg wash, making sure to brush along the sides. Using a knife, cut four small slits in the middle of the dough, as this will allow for steam to release from the pie.
  8. Place on a baking sheet and cook in oven for 25 minutes or until pastry dough is golden brown.
  9. Remove from oven, top with flaky salt (optional) and cool for 10 minutes before diving in.