• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Helen
    • About Helen
    • Contact
    • Press
  • Virtual Baking Classes
  • My Books
    • Baking as a Business
    • The New Pastry Cook
  • Recipe List
  • Baking Information
    • Baking Information Index
  • Follow Helen
  • Subscribe

Pastries Like a Pro logo

menu icon
go to homepage
  • Recipes
  • About Helen
  • Father's Day
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Helen
    • Father's Day
    • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×
    Home > Savory Recipes

    Published: Jan 18, 2021 · Modified: Apr 7, 2023 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

    Easy, Elegant Chicken Pot Pie

    Chicken Pot Pe

    This Easy, Elegant Chicken Pot Pie is a notch above most pot pies. Large pieces of roasted chicken breast augmented with carrots, shallots, red peppers, bella mushrooms, and peas in a very low fat sauce of chicken broth, white wine and brandy.

    The asiago crust on top is one of my favorites perfect for this dish.   By not enclosing the entire pie in crust, the flavor is all there without the calories.

    This Chicken Pot Pie is especially welcome this time of year for it’s robust warmth, deep flavor and straight forward method of putting it togeher. In fact, both the filling and the crust can be made a day or two ahead, refrigerated, and assembled just before serving.

    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    Add a salad and a dessert and you have an instant party!

    Chicken Mushroom FillingIngredients for Chicken Pot Pie

    1 large, boneless chicken breast or 2 medium breasts totaling about 1 pound
    ½ cup diced carrots, par cooked
    6 tablespoons butter
    ¼ cup finely diced shallot (1 large shallot)
    ½ cup diced red peppers
    ½ pound sliced mushrooms*
    ⅓ cup flour (45 grams or 1 ½ ounces)
    2 cups chicken broth**
    ⅓ cup cream
    ⅓ cup white wine
    1 tablespoon brandy, optional
    ½ cup frozen peas
    1 teaspoon salt
    ¼ teaspoon white pepper

    *Any mushrooms can be used.  I used Baby Bellas, portobellos, chanterelles and white or button musrooms. If using portobellos be sure to remove the dark gills on the underside.  There should be about 4 cups of raw mushrooms.

    **A 15 ounce can of chicken broth is about 1 ⅞ cups.  Just add water to make 2 cups.

    Preheat oven to 350°F.

    Line a rimmed pan with foil.  Spray the foil  and place the chicken on it. Rub it lightly with oil.

    Bake for 20 to 30 minutes until it registers 165°F. Cool.  This may be done several days ahead if desired.  Keep refrigerated.

    Cut the chicken in large dice.  There should be about 2 cups of chicken.  Set aside.

    Peel the carrots and cut into ¾ inch dice.  Par cook the carrots in water just until barely soft.

    Veggies for the Chicken Pot Pie

    Melt 2 tablespoons butter in a sauce pan and add the shallots and pepper. Cook just until slightly softened.  Add the mushrooms and cook until  tender; remove to a bowl including any juice.  Add the carrots and peas.

    Chicken Pot Pie and Sauce

    Melt remaining butter to the pan; add the flour and whisk constantly until it comes together.  Add all of the stock, cream, wine and brandy at once; whisk constantly until it comes to a boil.  Reduce heat and simmer for 3 minutes, stirring constantly.  Remove from the heat; add the mushrooms and liquid, chicken, vegetables, salt, pepper   Stir well. Correct the seasonings if necessary.

    Cool and refrigerate.  To quick cool, pour the filling onto a rimmed pan, cover with film and cool for 30 o 40 minutes, then refrigerate.

    The filling can be made the day or two ahead if desired.

    Asiago Pastry Crust for the Chicken Pot Pie

    For how to photos on how to make the crust.

    The asiago crust on top is the perfect accompaniment and by not enclosing the entire pie in crust, the flavor is all there without the calories. I love this crust because it doesn’t shrink when baked.

    1 ½ cups flour (210 grams or 7 ½ ounces)
    ½ cup grated asiago or parmesan cheese (45 grams or 1 ½ ounces)
    ½ teaspoon salt
    ¼ teaspoon cayenne pepper
    ½ cup +1 tablespoon butter, cold and cut into pieces (125 grams, 4 ½ ounces)
    5 tablespoons ice water

    Place the flour, cheese, salt and pepper in the bowl of a processor fitted with a steel blade. Process briefly to mix.  Circle the butter over the dry ingredients and process until mealy.  With the processor running, add the ice water and process until it forms a ball.

    I used individual casseroles for my Chicken Pot Pie but it could be made in on large dish if desired.

    In any case, roll the pastry between ⅛" and ¼" thick.  Cut the pastry the size of the top of the dish or casseroles.  Leftover pastry can be rolled to about ⅛" and cut into small crackers.  Bake until golden brown.

     Two Ways of Finishing and Serving

    Chicken Pot Pie Filling
    Crusts, rolled and cut
    1 egg, well beaten, optional

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

    There is a slow way and a faster way of putting this together and baking (or not),

    1.Place the crusts on a parchment line baking sheet. In either case brush the crusts with the beaten egg if using.

    The first and my favorite is to bake the cut out crust or crusts at 400°F for about 20 minutes until golden brown.  While the crusts are baking, heat the filling.  When the crusts are baked, fill individual cassertoles or 1 dish with the hot filling and top with a crust.

    Baked top on

    I like this method because it is faster, it's neater, and the crust is crisper.

    Pastry on top

    2.Divide the filling among individual casseroles or place it one dish.Top with the unbaked crust brushed with egg wash if using.

    Baked Chicken Pot Pie

    Bake for about 35 to 45 minutes until the filling is bubbly and the crust is golden brown.

    Because the crust is baked in the sauce it is not as crisp.

    Yield:  4 -  ¼ cup servings.

    Print Friendly, PDF & Email

    More Savory Recipes

    • A slice of the Summer Vegetable Tart sits on a white plate with a fork on a green background.
      Summer Vegetable Tart
    • A slice of the Asparagus Tart on a white plate with a colorful napkin and fork in the background.
      Asparagus Tart
    • Fresh asparagus spears on a foil lined pan seasoned with salt and pepper.
      Asparagus Season is Here
    • A slice Muffaletta Bread layered with meats, cheeses and condiments on a plate with olives and celery.
      Muffaletta Bread

    Reader Interactions

    Comments

    1. Mark Mayer says

      February 11, 2023 at 10:09 am

      I never ate chicken pot pie as a child and the few I had as an adult didn’t work since too much cream causes problems. This is the recipe that converted me… tasty without being overly rich. Last night I prepared it while visiting a friend. We did not finish dinner before she asked for the recipe. The super simple and delicious crust can be rolled thin to create a “dipping” cracker. The best part? All the calories you save by reducing the crust, can be applied to one of Helen’s fabulous desserts. Think amaretto truffle torte, her modified Lamington cake, the strawberry buttercream mother’s day cake, tropical shortbread…

      Reply
      • Helen S Fletcher says

        February 23, 2023 at 11:02 am

        Hi Mark - So happy you found the chicken pot pie. We made these at the take out shop a lot. As to the crust, I agree. It is so versatile and the crackers are the best if I do say so myself.

        Reply
    2. Jessica says

      January 25, 2021 at 4:21 am

      Helen,

      I always share your recipes on this blog with my 94 year old mother. She has been making pot pies for quite some time and thought it might be interesting to try it a different way. Well, she liked it so much (not to mention it was incredibly delicious), that she has been sharing it with everyone she talks to!

      A big thank you from Rosemary in Livonia in Michigan.

      Reply
      • hfletcher says

        January 25, 2021 at 7:52 am

        Hi Jessica - Thank you so much for this. I just love it. Your mom sounds like a wonderful person and I'm glad to hear she's still baking. Please tell her I said hello!

        Reply
    3. Kere Griffin says

      January 18, 2021 at 12:24 pm

      Love the the individual pie dishes

      Reply
      • hfletcher says

        January 18, 2021 at 5:47 pm

        That's so funny Kere. When I used them for a TV segment I did, everyone commented on them. I love them also. So fun!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Helen! Being a self-taught baker and owning a bakery for over 25 years, I found many ways to make baking more successful and less intimidating. Even busy people can bake as in many cases, recipes can be done over days. The goal is to make your baking life easier, more enjoyable, with great outcomes on a consistent basis.

    More about me →

    Subscribe to receive our free ebook

    SUBSCRIBE

    Celebrating Father's Day

    • A slice of Boston Cream Pie on a plate with cups of tea in the background,
      Boston Cream Pie - A Parts Cake
    • A meringue topped coconut cream pie in a glass pie pan with plates and forks beside it.
      Coconut Cream Pie with a Difference
    • Four finishes on the Carrot Cake Dougnuts are plain, pecan topped, sugared and filled with cream cheese.
      Carrot Cake Baked Doughnuts
    • Unbelievable Cheesecake
      Unbelievable Cheesecake Update!
    • Blueberry Crumb Coffee Cake
      Blueberry Crumb Coffeecake
    • Turtle Cake
      Gluten Free Turtle Cake with Salted Caramel

    Popular Recipes

    • This Mini Pineapple Upside Down Cake features a pineapple slice with a cherry in the middle on top of a yellow cake sitting on a blue and white plate.
      Mini Pineapple Upside Down Cakes
    • A plate of Cuccidati, fig and nut filled Italian Cookies sprinkled with multi-colored nonpariels.
      Cuccidati - Italy's Finest Cookie
    • This picture shows a slice of the coffee cake on a white, lace edged plate on a marble counter.
      Apricot Crumb Coffee Cake
    • Langue de Chat cookies in a bowl.
      Langue de Chat
    • Angel food Cake
      Perfectly Easy Angel Food Cake
    • Large nut pieces for Chopping Nuts
      Chopping Nuts - A Quicker Way

    Available Now

    Available on Amazon, Barnes & Noble, Apple Books, as well as other sites and in book stores.
    AUTOGRAPHED COPIES ARE AVAILABLE
    Click here to purchase an autographed copy.

    Footer

    ↑ back to top

    About

    • About Helen
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Press
    • FAQ
    • Facebook
    • Twitter
    • Pinterest
    • Flickr
    • Instagram

    COPYRIGHT © 2025 PASTRIES LIKE A PRO