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Classic chicken pot pie can warm up any winter day

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    Retro classic chicken pot pie

Published December 04. 2019 12:49PM


What better way to end a holiday Christmas tree picking trip than with a warm, classic dish for supper?

How about if you are getting ready to attend a holiday concert or go out shopping for special gifts and you want to serve your family a special meal that you can make a tradition on that night?

Chicken Pot Pie is a classic, retro and delicious meal full of flavor and old-fashioned feel. Add this diner-style recipe to your kitchen card catalog today and place this recipe up front in the box. Your family will ask for this meal often.

You can change this recipe up by adding turkey, sliced mushrooms and a bit of fresh tarragon.


Retro classic chicken pot pie

4 cups of low sodium chicken stock

6 tablespoons of unsalted butter

½ cup of all-purpose flour

¼ of a cup of heavy cream

1½ cups of sweet onion, chopped

1 cup of diced blanched farm fresh carrots

1 cup of cut blanched farm fresh green beans

½ cup of frozen or farm fresh peas

1 pound of diced cooked potatoes (not overcooked)

2 bone-in, skin on chicken breasts (These should weigh about 2 pounds total.)

Extra virgin olive oil as needed

2 tablespoons of fresh chopped parsley

Salt and pepper

Puff pastry or your favorite pie crust recipe

Chopped parsley, optional garnish

Preheat your oven to 375 degrees Fahrenheit. Coat your chicken with olive oil, salt and pepper. Place your chicken, skin-side up, on a parchment-lined sheet. Roast chicken until it registers 160 degrees Fahrenheit (for about 30-35 minutes). Cut the chicken to medium chunks or shred the chicken to your liking. Cover and set aside to add later.

In a small Dutch oven or heavy bottom sauce pan, add your butter. Over medium heat, melt butter and then add your onions. Saute onions until translucent. Add flour. Cook flour a few minutes to cook the raw flour taste out. Vigorously whisk the stock in so no lumps form. Bring up to heat until thickened. Once thickened, turn off the heat and now add your cream.

Add the chicken vegetables into your gravy. Place crust or pastry on top of pot pie, placing a small cutout hole or a few slits in the center. Sprinkle with salt and pepper to taste.

If using pie crust, use an egg wash for a nice finish. Bake in individual ramekins or one large casserole. Bake at 400 degrees Fahrenheit for approximately 20-30 minutes depending on size of baking vessel until golden brown, bubbling. Set aside to set up and cool slightly for a few minutes. Garnish with chopped parsley and a sprinkle of paprika.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts. She is a former prep and line cook for Executive Chef David Crespo at “Fresh Kitchen by Robert Irvine” in the new Downtown Allentown Market. She can be reached at


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