Chicken Pot Pie

  • Prep Time: 90 minutes
  • Cook Time: 25 minutes
  • Serves: 6-10


For the chicken and stock:

  • 1.5 kg whole chicken
  • 1 carrot
  • 1 celery stalk
  • 1 small onion, halved
  • 10 ml salt

For the pie crust:

  • 200 g all-purpose flour
  • 2.5 ml salt
  • 175 g unsalted butter, diced into 1 cm cubes and chilled
    • 50 g of the butter can be replaced with shortening if you prefer
  • 45-60 ml very cold water (I put it in the freezer with the butter while prepping everything else)

For the chicken pot pie filling:

  • 85 g unsalted butter
  • 1 large onion, diced
  • 3 carrots, thinly sliced on the diagonal
  • 3 celery stalks, thinly sliced on the diagonal
  • 65 g all-purpose flour or arrowroot
  • 375 ml milk
  • 5 ml chopped fresh thyme leaves
  • 75 ml dry sherry
  • 150 g green peas, frozen or fresh
  • 30 ml minced fresh parsley
  • 10 ml salt
  • Freshly ground black pepper to taste

For the egg wash:

  • 1 egg, whisked


Chicken and Stock

  1. Place the chicken, carrot, celery, onion and salt in a large stock pot.
  2. Cover the ingredients wit water.
  3. Bring to the boil.
  4. Simmer for 45 minutes.
  5. Remove chicken and put it somewhere to cool for 15 minutes.
  6. Continue simmering the stock while it cools.
  7. Tear the meat from the chicken carcass in strips.
  8. Put the chicken bones back in the pot.
  9. Continue boiling the stock until there’s 1-1.5 liters remaining.

Reserve 650 ml of stock for the pie. Put the rest in the fridge for another purpose.

Pie Crust

  1. Combine the flour and salt in a mixer or food processor.
  2. Add the chilled butter and mix until the butter is in 1-2 mm granules.
  3. Add the chilled water slowly, mixing until the dough sticks together when you press it between your fingers.
  4. Flour a clean surface and roll the dough into a ball.
  5. Flatten the ball and place into a sealed container.
  6. Store for at least 30 minutes, up to 2 days.


  1. Preheat oven to 200 ÂșC.
  2. In a large frying pan, or dutch oven, melt the butter on a medium heat.
  3. Add the onion, celery and carrot.
  4. Cook for about 10 minutes, until the onion is translucent.
  5. Add the flour or arrowroot and stir it in.
  6. Cook for another minute.
  7. Whisk in the reserved chicken stock.
  8. Whisk in the milk.
  9. Lower the heat and simmer for 10 minutes, stirring often, until thick and creamy.
  10. Add the chicken, thyme, sherry, peas, parsley, salt and pepper. Stir well.
  11. Taste and adjust seasoning as desired.
  12. Pour the filling into two pie dishes.
  13. On a lightly floured surface, roll out the dough until it’s about 5 mm thick.
  14. Cover the pie dishes with the crust, pressing it down on the sides to seal.
  15. Use a fork or the tip of a knife to cut vent holes in the middle of the crust.
  16. Use a pastry brush to apply the egg wash to each pie.
  17. Bake for 25 minutes.
  18. Cool for 5 minutes before serving.

Best served: Hot

Preparation Notes

If there’s a concern about the pies overflowing, place them on a baking sheet.

A gluten free version can be made by skipping the crust and using arrowroot as the thickener for the filling.


  • Storage: Refrigerator for up to 5 days
  • Freezer: Yes
  • Reheat: Microwave or oven