Chicken Pot Pie

The filling can be made in advance, through Step 3, and refrigerated. When you are ready to finish the pot pie, re-heat the filling on the stovetop, pour it into your pie dish, top it with puff pastry and place it in the oven to finish. You can also divide the filling among small oven proof bowls for individual pot pies!

Yield: one 9-inch pot pie


  • 3 ounces unsalted butter
  • 4 cups leeks, chopped
  • 2 cups carrots, ½-inch dice
  • 1 TB minced garlic
  • 8 ounces cremini mushrooms, stemmed and sliced
  • 1/4 cup minced tarragon
  • 1/3 cup flour
  • 2 1/2 cups chicken stock
  • 1/2 cup white wine
  • 1/2 cup cream
  • 10 ounces frozen peas
  • 4 cups shredded chicken meat (I use meat from 1 whole roasted chicken, or bake and shred 4 chicken breasts)
  • 1 sheet frozen puff pastry, thawed, for topping
  • 1 egg (for egg wash)


  1. TO MAKE THE FILLING: Melt the butter in a heavy bottomed pot. Add the leeks, carrots, a generous sprinkle of salt and pepper, and sauté over medium heat for about 10 minutes, until vegetables begin to soften.
  2. Add the garlic, mushrooms, and tarragon and cook for 5 minutes. Sprinkle the flour over the mixture and cook for 30 seconds, stirring constantly. Add the chicken stock and the wine, bring it to a boil, and then lower the heat and simmer for 2 minutes until the mixture is slightly thickened.
  3. Add the cream, and generous salt and pepper. Stir in the frozen peas and the chicken. Add more salt and pepper to taste.
  4. TO PREPARE THE POT PIE: Heat the oven to 400 degrees. Line a sheet pan with parchment paper.
  5. On a lightly floured surface, roll the puff pastry into a single sheet large enough to cover your pie dish completely.
  6. Spray a deep pie dish with pan release. Transfer the filling into the pie-dish (do not overfill). Top the pie with puff pastry. You can leave the dough square and elegantly drape it over the edges of the pie dish, or you can trim the puff pastry into a round and fold it neatly over the edge of your pie dish.  Slash the top of the puff pastry with a knife to allow steam to escape. Brush the pastry all over with the egg wash. Place pie dish on lined sheet pan. Bake at 400 degrees for 20-25 minutes, or until pastry is puffed and golden brown.

Source: Barefoot Contessa/Ina Garten

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