How to Make Individual Chicken Pot Pies (Video)

Craving cold-weather comfort food? Just in time for Thanksgiving, our very own Davina Thomasula teaches us a thing or two about mastering the chicken pot pie! With winter in full speed, the pure, homey comfort of flaky bread stuffed with rich and creamy chicken and vegetables is hard to resist.

The chicken pot pie originated from Greece where people would take meat and pile it in open pastry shells, and then it was the Romans who added on the crust years later to make it a pie. This fun, cozy sharable dish is a good one for making with friends, and relatively simple to perfect! This recipe sticks with basics like chicken, mushrooms and carrots, but feel free to branch out with the ingredients and use turkey, beef, or a variety of veggies.

Check out the video below and learn how to make a chicken pot pie and master this ultimate comfort food. We recommend enjoying under a fleece blanket in front of a fireplace, with a glass of Las Rocas Garnacha, a fruity red that pairs well with the dish, for the ultimate effect.

Ingredients

  • Whole raw chicken breast
  • Olive Oil
  • Salt and pepper
  • Carrots
  • Thyme
  • Bay Leaves
  • Butter
  • Onions
  • Mushroom
  • Dough for crust
  • Chicken stock
  • Egg wash

Steps

  1. Paint olive oil on the whole raw chicken breast
  2. Preheat oven to 350 degrees
  3. Generously salt and pepper the chicken
  4. Roast chicken for 45 minutes
  5. Cut carrots in the same size, round or diced, so they cook evenly
  6. Put carrots in boiling water for two to three minutes to soften them, then put in ice water
  7. Heat up the chicken stock and add thyme and chicken bouillon cubes
  8. Put separate pan on medium heat and melt butter
  9. Once butter is melted, add in the onions and mushrooms
  10. Once onions are translucent, add in flour to mixture and whisk
  11. Cook for two minutes at medium heat
  12. Once stock is at boil, remove the Thyme and bay leaf
  13. When chicken is done, remove the skin and peal chicken off the bone
  14. Place dough around the dish to create crust
  15. Put chicken, peas, carrots, onions, parsley, and mushrooms into the crust
  16. Preheat oven to 375 degrees
  17. Add dough to the top to close the pie
  18. Paint the crust with egg wash
  19. Poke three holes, and add a heart or design for that extra special touch
  20. Cook for 45 minutes
  21. Enjoy!

Head to our Guest Chefs section for more amazing videos w/ New York’s top chefs/bartenders!

Have another pot pie dish to share, or have you tried this one? Tell us about it in the comments below!

Lauren is a New York-based writer from Nashville. She’s lived in Paris and Italy, loves eating her way around new destinations, and considers herself a French fry connoisseur. She can often be found in Central Park training for her next marathon, hunting for the best homemade pasta in Manhattan, or petting dogs on the sidewalk. She loves dancing, camping, snowboarding and photography and considers coffee a major food group. Lauren resides in the East Village of Manhattan where she is working on a book about her big dog, Gizelle.

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