Chicken or Turkey Pot Pie
Updated: 3 days ago
It comes to the table with a quiet confidence, the crust bronzed and fragile, the centre breathing out a slow curl of steam when cut. A pie that asks you to wait, just a moment longer, before the spoon goes in.
TIME About 2½ hours | SERVES 6 | LEVEL Medium |
BEFORE YOU START The vegetables here are cut into neat quarter-inch pieces, one of the skills in my Kitchen School. The lesson takes about five minutes to read. |
Read the story behind this recipe: Forty-Five Minutes
Why You'll Love It
CRISP, FLAKY CRUST A hot start then a gentler finish gives the pie a bronzed, crisp top. | RICH, NOT HEAVY Wine lifts the creamy sauce while potato gently thickens it from within. |
ROTISSERIE SHORTCUT Store-bought rotisserie chicken gives tender, flavourful meat without extra cooking time. | FREEZES BEAUTIFULLY Assemble the pie unbaked and freeze it for up to three months. |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Chicken or Turkey Pot Pie
Ingredients
Filling
4 Tbsp (56 g) unsalted butter
1 leek, washed, trimmed, and thinly sliced
2 carrots, peeled and cut into ¼ inch pieces
2 celery ribs, cut into ¼ inch pieces
6 Tbsp (36 g) all-purpose flour
¼ cup (60 ml) white wine
2 cups (480 ml) chicken broth
½ cup (120 ml) heavy cream
1 russet potato, peeled and cut into ¼ inch pieces
1 Tbsp fresh thyme, finely chopped
1 rotisserie chicken, about 3 pounds, shredded
4 oz Canadian bacon, diced
¾ cup frozen peas
1 large egg, lightly beaten
Using turkey? Swap the rotisserie chicken for 4 cups of shredded leftover turkey, and use turkey stock in place of the chicken broth.
Pie Dough
2½ cups (300 g) all-purpose flour
½ teaspoon fine sea salt
16 Tbsp (224 g) cold unsalted butter
½ cup (120 ml) ice water
Method
STEP 1 OF 9
Prepare the dough
Prepare the pie dough ahead of time and let it rest in the refrigerator. Line a 9-inch pie tin and return it to the cold.
If something's off: if the dough softens and gets sticky while you work with it, pop it back in the fridge for 10 minutes before carrying on. |
STEP 2 OF 9
Heat the oven
Set the oven to 450°F with a rack in the lower third.
STEP 3 OF 9
Soften the vegetables
Melt the butter in a large saucepan over medium heat. Add the leek, carrots, and celery with a little salt and pepper. Let them soften slowly, about 6 to 8 minutes.
You'll know it's right when the leek is soft and the carrots and celery have lost their raw crunch, without browning. |
STEP 4 OF 9
Build the sauce
Stir in the flour, allowing it to coat the vegetables and form a soft paste. Cook briefly until lightly golden.
Pour in the wine, then the broth and cream, stirring as the mixture comes together. Bring it gently to a boil.
STEP 5 OF 9
Simmer with the potato
Add the potato and thyme. Lower the heat and simmer until the potato is tender and the sauce thickens to the consistency of yogurt, about 8 minutes.
You'll know it's right when the potato is tender and the sauce coats the back of a spoon, about as thick as yogurt. |
If something's off: if the sauce still looks thin, give it a few more minutes at a simmer. A loose sauce now means a runny pie later. |
STEP 6 OF 9
Finish the filling
Remove from heat and fold in the chicken, Canadian bacon, and peas. Let the filling cool for 10 minutes.
Chef Jon's tip: shred the rotisserie chicken while it is still warm. It pulls apart far more easily. |
STEP 7 OF 9
Fill and top the pie
Spoon the filling into the prepared crust. Roll the top pastry and lay it gently over the pie. Trim, tuck, and crimp the edges. Cut a few slits in the top. Brush with beaten egg.
STEP 8 OF 9
Bake in two stages
Bake for 18 to 20 minutes until lightly golden. Reduce heat to 375°F, rotate the pie, and bake 12 to 15 minutes more until deeply golden and crisp.
You'll know it's right when the crust is deeply golden and crisp, and the filling is bubbling up through the slits. |
STEP 9 OF 9
Rest before serving
Let the pie rest for at least 45 minutes before serving.
You'll know it's right when the filling has settled enough to hold together on the spoon instead of running across the plate. |
Tips & Chef's Notes
Use rotisserie chicken: A store-bought rotisserie chicken gives you tender, flavourful meat without extra cooking time. Shred it while still warm for easier pulling.
Chill the dough: Cold butter = flaky crust. Keep the dough refrigerated until the moment you need it. If it softens while working, pop it back in the fridge for 10 minutes.
Start hot, finish gentle: 450°F sets the crust quickly so it puffs and colours. Dropping to 375°F lets it cook through without burning. This two-stage bake is the key to a crisp top.
Rest before cutting: 45 minutes feels long, but it's essential. The filling needs time to set so it's spoonable, not soupy. Cut too soon and it collapses.
Canadian bacon adds depth: A small amount of diced Canadian bacon brings a gentle smokiness that lifts the entire filling without overpowering the chicken.
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Key Ingredients
Rotisserie Chicken: A store-bought rotisserie chicken gives tender, flavourful meat without extra cooking time; shred it while it is still warm.
Leek, Carrots and Celery: Softened slowly in butter, they bring sweetness and a gentle savoury base to the filling.
Russet Potato: Cut small and simmered in the sauce, the potato melts slightly and thickens the filling from within.
White Wine: A splash of wine lifts the creamy sauce so it feels rich but not heavy.
Chicken Broth and Heavy Cream: Together they make a silky sauce, thickened with flour to the consistency of yogurt.
Canadian Bacon: A small amount, diced, adds a gentle smokiness that lifts the whole filling without overpowering the chicken.
Fresh Thyme: Finely chopped thyme brings the faint herbal whisper that rises with the steam.
Cold Unsalted Butter: Kept cold in the pie dough, the butter creates pockets of steam that give you a crisp, flaky crust.
Common Mistakes to Avoid
Warm pastry: soft butter means a less flaky crust, so keep the dough in the fridge and chill it again for 10 minutes if it turns sticky.
A thin sauce: a loose sauce means a runny pie, so simmer until it is as thick as yogurt and coats the back of a spoon.
Browning the vegetables: soften the leek, carrots and celery gently until they lose their raw crunch, without colour.
Baking at one temperature: start at 450°F to set and puff the crust, then drop to 375°F so it cooks through without burning.
Forgetting the steam vents: cut a few slits in the top so steam can escape and the filling can bubble up.
Cutting it too soon: the pie needs at least 45 minutes to rest, or the filling runs across the plate.
The Story Behind This Chicken Pot Pie Recipe
I remember a kitchen that felt warmer than it should have, windows misted, the air thick with the scent of butter and stock. A pie cooling on the side, its crust too tempting to leave alone.
We were told to wait. Always the waiting.
Forty-five minutes, she would say, as though it were nothing at all. Enough time for the filling to settle, for the pie to become itself.
It was never rushed. The vegetables softened gently, never hurried. The sauce stirred until it felt right rather than simply looked it. And the pastry, always handled lightly, as though it might bruise.
That patience lingers with me still.
Why This Chicken Pot Pie Recipe Works Every Time
A good pie is a balance of restraint. Nothing too thick, nothing too loose.
The sauce here is rich but not heavy, held together with just enough flour to give it body. The wine lifts it, the cream softens it. The potato melts slightly into the filling, lending a quiet thickness without drawing attention to itself.
The chicken is already cooked, which means the focus shifts entirely to flavour. The Canadian bacon adds a gentle smokiness, a note that sits quietly beneath everything else.
And the crust, perhaps most important of all, is allowed to crisp properly. High heat to begin, then a gentler finish. It gives you that moment when the spoon breaks through, and everything beneath reveals itself.
The Secret to a Crisp Chicken Pot Pie Crust
Heat, and a little patience.
Starting the pie in a hot oven sets the pastry quickly, encouraging it to puff and colour before the filling has a chance to weigh it down. Lowering the temperature allows it to cook through without burning.
Chilling the dough before baking matters more than one might think. Cold butter in the dough creates small pockets of steam, which in turn give you layers.
And then, of course, the resting.
Cut too soon, and the filling spills. Wait, and it settles into something generous and spoonable.
A crisp-topped chicken pot pie, golden pastry giving way to a creamy filling of chicken, leek, Canadian bacon, and thyme.
What to Serve with Chicken Pot Pie
Simple Green Salad: Dressed with lemon vinaigrette, a crisp green salad cuts through the richness of the pie beautifully.
Roasted Root Vegetables: Carrots, parsnips, and sweet potatoes roasted with thyme. They echo the flavours inside the pie.
Cranberry Sauce: A spoonful of cranberry sauce on the side adds a tart, fruity contrast, especially good around the holidays.
Buttered Corn on the Cob: Sweet, simple, and adds colour to the plate. A classic American comfort food pairing.
A Glass of Chardonnay: An oaked Chardonnay or a dry Riesling complements the creamy filling and buttery crust.
How to Store Chicken Pot Pie
Refrigerator: Cover and refrigerate leftover pot pie for up to 3 days. The crust will soften but the filling improves as the flavours meld.
Reheating: Reheat in a 350°F oven for 20 to 25 minutes until the filling is hot and the crust re-crisps. Cover loosely with foil if the top browns too quickly. Avoid the microwave. It makes the crust soggy.
Freezer (unbaked): Assemble the pie completely, wrap tightly in plastic and foil, and freeze for up to 3 months. Bake from frozen at 425°F for 30 minutes, then reduce to 375°F for 30 to 40 minutes more.
Freezer (baked): Freeze baked pie for up to 2 months. Thaw overnight in the fridge, then reheat at 350°F for 20 minutes.
Frequently Asked Questions About Chicken Pot Pie
Can I use store-bought pie crust?
Yes. Refrigerated pie crust from the supermarket works well and saves significant time. For the best results, look for all-butter crusts. Roll them slightly thinner than they come for a crispier top.
What is the best chicken to use for pot pie?
Rotisserie chicken is the easiest option and gives excellent flavour. Alternatively, poach boneless thighs in chicken broth for 15 minutes, or use leftover roast chicken or turkey. Dark meat stays moister in the filling.
How do I prevent a soggy bottom crust?
Start baking at a high temperature (450°F) to set the bottom crust quickly. Using a metal pie tin (not glass) also helps conduct heat to the bottom. Blind-baking the bottom crust for 10 minutes before adding filling is another option.
Can I make chicken pot pie ahead of time?
Yes. Assemble the pie completely (including top crust and egg wash), cover tightly, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 5 to 10 minutes to the baking time. You can also freeze it unbaked for up to 3 months.
Why does my pot pie filling turn out runny?
The filling needs enough flour to thicken (6 tablespoons for this recipe). Also, let the filling simmer until it reaches a yogurt-like consistency before adding it to the pie. Finally, let the baked pie rest for 45 minutes. This is essential for the filling to set properly.
Recommended Equipment
Make this recipe easier with the right tools: Sauce Pan, Chef's Knife, Wooden Cutting Board and Digital Scale.
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