chicken pie on the top of plate with fork

Chicken Pot Pie


Chicken Pot Pies – by Thursday Smackdown


A classic dish of chicken pot pie. We show you how to make it easier.

Prep Time: 20 minutes
Cook Time: 50 minutes
Yield: 2 Servings
Recipe Category: Pies

Nutrition Facts: Unknown Calories


3/4 c. AP flour
1/4 tsp. salt
1/2 tsp. black pepper
6 tbsp. very cold butter, cut into cubes
2-4 tbsp. ice water
2 c. chicken stock
1 1/2 lb. chicken breast, boneless and skinless
1 bay leaf
1/4 tsp. dried thyme
1 tbsp. olive oil
4 oz. sliced mushrooms
1 medium carrot, chopped
1 medium parsnip, chopped
1 medium onion, roughly chopped
1/2 c. frozen peas
3 tbsp. unsalted butter
3 tbsp. AP flour
1/3 c. milk
salt and pepper to taste


Making the Crust

  • Pulse the flour, salt, and pepper together
  • Add the butter and pulse until the butter bits are no larger than peas – 10 to 12 1-second pulses
  • Add the ice water, 1 tablespoon at a time, and pulse until the mixture starts to come together
  • Place all of it onto a lightly floured surface, make it into a ball, place it in plastic and place in your fridge for at least 30 minutes

Making the Fillings

  • Heat the stock, bay, and thyme in a small saucepan until just below a simmer
  • Add the chicken breast and poach until just done
  • Take out the chicken but reserve the stock
  • Pre-heat your oven to 375
  • Heat the olive oil in a medium saucepan over medium-high heat
  • Put in the mushrooms and cook until they turn nicely brown. This will take around 7-10 minutes
  • Add the carrot, parsnip, and onion, along with a good pinch of salt, and saute until they’re somewhat cooked but still offer resistance when poked with a knife, 5-7 minutes
  • At the same time, shred the chicken
  • Add in the butter and allow it to melt and coat the veggies; then add the flour and do the same. Cook for a few minutes to cook out any raw floury taste
  • Add the milk and a cup of the stock; as the mixture comes to a boil, the roux will thicken it
  • If you don’t think you have enough sauce, add a bit more milk
  • Add and stir in the peas
  • Split the innards equally between two ramekin bowls
  • Roll the chilled dough out to 1/4-inch thick and cut out 2 circles slightly larger than the vessels you’re using
  • Drape the dough over the baking dishes
  • Poke some holes with a fork at the top so steam can get out
  • Put the ramekins on a baking sheet and into the oven
  • Bake for around 35-40 minutes, until the crust is golden brown
  • Let the chicken pot pies rest for 10 minutes before you try to eat them


This recipe first appeared on Thursday Smack Down.


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