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    You are in: Home / Recipes / Chicken Pot Pie Recipe
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    Chicken Pot Pie

    Chicken Pot Pie. Photo by troyh

    1/2 Photos of Chicken Pot Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    dividend's Note:

    This recipe is from a casserole episode of Good Eats. I love the idea of using frozen puff pastry rounds on top instead of going to the trouble of making a bottom and top crust. The curry powder in the roux gives it a really unique flavor.

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    Units: US | Metric


    1. 1
      Preheat the oven to 350 degrees, and take the pastry out of the freezer to thaw slightly.
    2. 2
      Heat a sauté pan over medium heat with a little oil and sweat the celery and onion with a little salt.
    3. 3
      While that is softening, toss the veg medley with some canola oil, spread on a baking sheet, and roast in the oven.
    4. 4
      Push the celery and onion off to the side of the pan and add the butter, flour, and curry powder. Stir together until smooth and cook for 2 minutes.
    5. 5
      Heat the broth and milk in the microwave until close to boiling. Pour into the pan and bring to a boil (about 1 minute).
    6. 6
      Add the veggies and the chicken to the pan and stir.
    7. 7
      Move the mixture to a casserole dish, packing the mixture down to eliminate air bubbles.
    8. 8
      Open the puff pastry sheet, and seal the seams from the folds by pressing with your fingers, then roll out the sheet with a rolling pin.
    9. 9
      Using a fork, poke holes all over the dough, and then cut out rounds w/ a biscuit cutter (press straight down through the dough before turning the cutter). Space the rounds about 1 inch inches apart on the top of the casserole.
    10. 10
      Bake uncovered for 45 minutes.

    Browse Our Top Savory Pies Recipes

    Ratings & Reviews:

    • on March 29, 2011


      Delicious! The use of curry powder is a nice change-up from regular ol' chicken pot pie. I used one sheet of the puff pastry dough to line the bottom of my pie pan (chicken pot pie has to have a bottom crust, imo) and the other sheet on top. Had to add a little extra milk (about 1/4 cup more) to the veg/chicken mix because the sauce was a bit too thick.

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    • on May 18, 2006


      Used soya milk and margarine in order not to mix milk and meat and the puff pastry was made with margarine too. Otherwise made it just as stated. Very filling and very good. The curry sure gives the roux a zing, next time I'll probably use two teaspoons, love the taste. Will also try with separate serving dishes as the previous reviewer suggested. We had a great meal tonight, thanks for posting.

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    • on November 30, 2005


      OK I used the theory of this recipe... First off I was making Turkey pot pie (not chicken) with leftovers from Thanksgiving. I had smoked turkey so I skipped the curry powder. Also I used real pie crusts (as you can see from my hubby, Troy Hakala's photos) Best Ever Pie Crust!, over individual serving dishes instead of puffed pastry. Still, this is a great recipe. I am not convinced that roasting the veggies did much to the flavor, other than just make sure that most of the water was removed. I will say that using individual serving dishes this recipe was really hot out of the oven and even after 10 minutes of cooling my guests were still burning their tongues, so if you do use this method, I would suggest taking them out and letting them cool for 15 minutes or more. Will make again.

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    Nutritional Facts for Chicken Pot Pie

    Serving Size: 1 (285 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 433.4
    Calories from Fat 217
    Total Fat 24.1 g
    Saturated Fat 7.8 g
    Cholesterol 48.0 mg
    Sodium 414.6 mg
    Total Carbohydrate 35.1 g
    Dietary Fiber 4.3 g
    Sugars 1.5 g
    Protein 19.8 g

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