My Favorite Chicken Pot Pie Recipe – An All Out Favorite Comfort Food!
Chicken pot pie is one of my all-time favorite comfort foods. It’s warm, savory, and perfect for a chilly winter day or any day really. Plus, it’s super delicious and an easy recipe to make from scratch. I like to make two versions of this pot pie recipe: a large family-style pie, and individual mini pies.
The large pot pie is great for feeding a crowd, and the mini pies are perfect for an elegant dinner party. Either way, this dish is sure to please. So, if you’re looking for a delicious and easy recipe, give my Chicken Pot Pie recipe a try! You won’t be disappointed.
Chicken pot pie is one of those meals that just screams comfort food. It's warm, creamy, and packed full of flavor. Plus, it's pretty darn easy to make. This is my go-to recipe when I'm in the mood for some serious comfort food.
1 ½lbs.boneless and skinless Chicken Breast cut into bite size
6ouncesMushrooms sliced
1tablespoonsFresh Sage chopped, ½ if dried
1tablespoonsFresh Thyme chopped, ½ if dried
½teaspoonCayenne
1cupPeas defrosted
1 ½cupCarrot Pieces parboiled 90%
2tablespoonsGarlic chopped
¼teaspoonGround Nutmeg
2tablespoonsParsley chopped
For the Sauce:
6ouncesSweet Butter
3/4cupAll Purpose Flour
1large Onion cut into small dice
6cupsChicken Stock, add more of needed
1cupHeavy Whipping Cream
Prepare the Dish:
1sheet Puff Pastry Dough
2Egg Yolks, mixed with 1 tablespoon of Milk
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Recipe Instructions
Preheat Oven to 400ºF / 205ºC
Make the Pie:
In a deep fry pan (the Chef used a non-stick wok), add the bacon and sauté until it renders it fat. Add the chicken and sauté until light golden brown and season with salt and pepper. Add the mushrooms and cook until they have release their water. Add the remaining ingredients and cook for 5 to 7 more minutes.
Make the Sauce:
In a sauce pan add the butter and when melted add the onion and cook them until translucent. Add the flour, mix well, the add the stock slowly with a Wisk. Add the cream and cook the sauce AT A VERY LOW HEAT for at least 10/15 minutes
Prepare the Dish for the Oven:
Add the chicken and mushrooms in the sauce and mix well. Pour in your baking dish and wait at least 15/20 minutes to let the stream out before you put the dough on top. Place the dough like the Chef did in the video! Brush the top with egg washBake until the dough is golden brown (about 30 minutes)
Pro-Tips
For the Woll Non-Stick Wok: click hereFor the Reduction / Saucier Pan: click hereFor the Silicone Brush: click hereFor the Laser Thermometer: click hereFor a Signed Copy of Chef Jean-Pierre's Cookbook: click here
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Chicken Pot Pie has always been one of my favorites.
I have never used thyme in it before, but I followed the recipe to the letter and it was delicious.
I am 77 years old and consider myself a really good cook.
But I must tell you, I have so much from you and I really appreciate that you encourage people to make recipes their own.
I also must say I really enjoy your sense of humor.
Thank you for such an original
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Four stars from Sweden! Easy cocking, yet tasty.
Chicken Pot Pie has always been one of my favorites.
I have never used thyme in it before, but I followed the recipe to the letter and it was delicious.
I am 77 years old and consider myself a really good cook.
But I must tell you, I have so much from you and I really appreciate that you encourage people to make recipes their own.
I also must say I really enjoy your sense of humor.
Thank you for such an original
Great