Bake
Chicken Pot Pie
Popular on Food52
21 Reviews
Mary
February 22, 2022
Superb. Made crust without machine which is always a challenge but it was flaky and delicious. The whole wheat flour adds a nuttiness to the pastry. The filling was creamy and packed with savory flavor, I give credit to the bouillon. Crowd pleaser, nothing left, will certainly make again.
Next time mybutter nuggets need to be smaller.
This Pot pie recipe is worth the assembly time involved!
Next time mybutter nuggets need to be smaller.
This Pot pie recipe is worth the assembly time involved!
Nancy H.
January 9, 2022
I LOVE this recipe and especially the pastry. Thank you Emma! Your description of that little add of whole wheat and the pepper describes it perfectly. Best ever for me. I made the filling with veg I had on hand and subbed my chicken stock for some of the milk (ok, had a splash of white wine left in the fridge and it went in there too:). your recipe is saved in my 'favourites' to be used again and again and again.
Melanie A.
October 11, 2021
This is a huge hit at our home. I have made it several times now, and it disappears. The filling is so delicious I have to keep a close eye on it to make sure my family doesn’t eat it before it gets to the pie. The crust is so flaky and satisfying. Truly a wonderful recipe.
Sammy
December 31, 2020
I made this today, New Year’s Eve 2020 (Good riddance to this year!), and it is excellent. The only change I made was to add 8 oz of sautéed mushrooms. It made more that would fit in my huge Emile Henry ruffled pie dish, so I have that extra “stew” to look forward to. Thank you Emma and Food 52. I have been studying chicken pot pie recipes for a few days and saw this today - so happy with the results.
Nicole
December 30, 2020
Thanks for this great recipe! Crust was so flavorful and the filling really really good. The only thing I will say is next time I make it, I'm going to increase the filling by 50%. Not sure if it was something I did wrong, but the filling to crust ratio was a bit off for me.
ErikaC
December 1, 2020
This was perfect. The crust came together easily and was incredibly flakey. The filling was a great consistancy. The only addition I made was to add 1/4 of dry sherry right after the flour was added to the pan. It gave it an exceptionally rich flavor.
Beautiful dish.
Beautiful dish.
Audrey K.
August 13, 2020
Fabulous! I made this earlier this week and it lasted 2 days in our house. Big hit!
Allison K.
December 22, 2019
Just made this recipe for Christmas dinner and it was perfection! I love the addition of whole wheat flour & pepper to the crust— it gave it a really hearty flavor. I used a Costco rotisserie chicken and subbed Fairlife 2% milk (lactose-free, high protein) instead of whole milk because that’s what I usually drink, and it still turned out fabulous. My guests all asked for the recipe after.
seisinger
December 3, 2019
Made four of them on a snow day to use up Thanksgiving Turkey. Excellent! I thought my dough was too dry but I added a few drops of water and was able to roll it out. I also only did the tops and just put the filling in buttered pans which worked great. We added a small butternut square which worked great. We didn't have the bouillon but it was totally delicious nonetheless. A keeper.
Bookaholic20
November 8, 2019
I'm going to be that annoying person who didn't follow the recipe exactly but will give you my thoughts. I did make the dough as in the recipe. Holy crap. It is insanely tasty and light and flaky. And not that difficult to produce. My filling did not match the recipe. I forgot to go back for the chicken Better than Bouillon when I was at the grocery store. I used heavy cream and half and half instead. For the chicken, I had some baked boneless, skinless chicken thighs I had prepared a couple of days ago. I used some pre-cut onion, celery, and carrots for soup I found marked down in my local grocery produce section. I also used about 4 medium golden potatoes that I cooked until moderately soft. And about half a bag of yellow and white baby corn, because I don't like peas. I also used a 9 X 13 pan rather than a pie plate. The crust was still amazing. I will definitely use the dough recipe again because it was so good I wanted to keep eating it even after I was full.
Bookaholic20
November 8, 2019
And also, I forgot to add some additional info. I did not cool my filling but plopped it in the pan still warm. I cooked it at 425 degrees for about 40 minutes and it was fabulous.
weshook
October 3, 2019
I think that if you make a roast chicken earlier in the week and plan to make this with leftover chicken, save the browned goodness from the bottom of the roasting pan (scraped up with a little wine or broth) to add to the filling. Yum!
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