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My Favorite Chicken Pot Pie Recipe – An All Out Favorite Comfort Food!

 

Chicken Pot Pie Recipe the ultimate comfort foodChicken 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 Recipe

An Easy Chicken Pot Pie Recipe - Delicious!

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.
4.37 from 11 votes
Servings 6 Servings

Ingredients
  

For the Pie:

  • ½ pounds Bacon sliced
  • 1 ½ lbs. boneless and skinless Chicken Breast cut into bite size
  • 6 ounces Mushrooms sliced
  • 1 tablespoons Fresh Sage chopped, ½ if dried
  • 1 tablespoons Fresh Thyme chopped, ½ if dried
  • ½ teaspoon Cayenne
  • 1 cup Peas defrosted
  • 1 ½ cup Carrot Pieces parboiled 90%
  • 2 tablespoons Garlic chopped
  • ¼ teaspoon Ground Nutmeg
  • 2 tablespoons Parsley chopped

For the Sauce:

  • 6 ounces Sweet Butter
  • 3/4 cup All Purpose Flour
  • 1 large Onion cut into small dice
  • 6 cups Chicken Stock, add more of needed
  • 1 cup Heavy Whipping Cream

Prepare the Dish:

  • 1 sheet Puff Pastry Dough
  • 2 Egg Yolks, mixed with 1 tablespoon of Milk

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 wash
      Bake until the dough is golden brown (about 30 minutes)

    Video

    Notes

    For the Woll Non-Stick Wok:  click here
    For the Reduction / Saucier Pan:  click here
    For the Silicone Brush:  click here
    For the Laser Thermometer:  click here
    For a Signed Copy of Chef Jean-Pierre's Cookbook:  click here
    Like this recipe?Please share it with your family and friends!
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