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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


For the poached chicken:
  • 3 1/2 pounds - boneless, skinless chicken breasts or thighs, or a combination
  • 2 cloves - garlic, smashed
  • - Several sprigs of fresh thyme or ½ teaspoon dried thyme
  • 4 cups - chicken stock
  • For the mushrooms:
  • 4 tablespoons - unsalted butter
  • 2 pounds - white button mushrooms, wiped clean and thinly sliced
  • - Sea salt and freshly ground black pepper
  • For the vegetables:
  • 1/2 sticks - unsalted butter
  • 6 - large shallots, thinly sliced
  • 3 - large onions, diced
  • 5 cloves - garlic, thinly sliced
  • 4 - large carrots, thinly sliced crosswise
  • 3 ribs - celery, thinly sliced crosswise
  • - Several sprigs fresh thyme or ½ teaspoon dried thyme
  • - Salt and freshly ground black pepper
  • 10 ounces - frozen pearl onions, thawed
  • 10 ounces - frozen green peas, thawed
  • For the béchamel sauce:
  • 1 sticks - unsalted butter
  • 1 cups - flour
  • 2 cups - whole milk
  • 6 tablespoons - brandy or Sherry, or a combination
  • 1/2 teaspoons - freshly grated nutmeg
  • 1 teaspoons - fresh lemon juice
  • 1 pinchs - cayenne pepper
  • - sea salt and freshly ground black pepper
  • 1/2 cups - chives or fresh parsley, minced
  • To serve:
  • 1 1/2 - recipes Brown Derby Pot-Pie Pastry Tops, see separate recipe on Dish Dish
  • Directions:

    1. Preheat oven to 350 degrees.

    2. Poach chicken: Place chicken, garlic and thyme in a large, lidded saucepan. Pour stock into pan, making sure chicken is covered. Bring to a boil over high heat, cover, reduce heat to low and simmer until chicken is cooked through, about 8 minutes. Transfer chicken and garlic to a large platter. Reserve 4 cups broth in saucepan.

    3. Meanwhile, cook mushrooms: Melt butter in a large skillet over high heat. Add mushrooms and season with salt and pepper. Cook, stirring frequently, until mushrooms are very tender, about 15 minutes. If dry, add water, 1 tablespoon at a time. Set mushrooms aside on platter with chicken.

    4. Cook vegetables: Wipe skillet clean. Add butter to skillet and melt over medium-high heat. Add shallots, onions, garlic, carrots, celery and thyme, and season with salt and pepper. Sauté, stirring frequently, until vegetables are soft and beginning to color, 15-20 minutes. Add pearl onions and peas and cook, stirring, until heated through, about 2 minutes. Set aside on platter with chicken.

    5. Meanwhile, make béchamel sauce: Bring reserved broth to a simmer over high heat. Melt butter in a large saucepan over medium heat. When foaming subsides, add flour and cook, stirring, 2 minutes. Add hot broth to butter, whisking vigorously to avoid lumps, and cook 1 minute. Add milk and any accumulated juices on platter with chicken and simmer, stirring, until sauce fully thickens, about 3 minutes. Add brandy and cook 1 minute more. Season with nutmeg, lemon juice, cayenne and salt and pepper to taste.

    6. Add everything on platter to sauce and cook gently over medium heat until heated through, about 2 minutes. (Don't let sauce boil or it may curdle.) Adjust seasonings if needed. Off heat, add herbs. Keep warm. (Cooled mixture can be refrigerated up to 2 days.)

    7. Place pot pie covers on a baking sheet and warm in oven 5 minutes.

    8.To serve, divide warm chicken mixture among ten to 12 (5-inch) ramekins. Cover with warm pastry tops.

    Brief Description

    Home-cooked meal, using lots of vegetables and perhaps left-overs.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 1 hour(s)


    Posted By:


    Posted On:

    April 21, 2014

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