Chicken Pot Pie


Servings 6 Servings


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


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)


    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