Should I use roasted or boiled chicken?

Use roasted chicken, not boiled. Roasting deepens flavor and adds that glorious caramelized edge that makes the pot pie special.

Why use butter instead of oil?

Sauté your vegetables in butter, not oil. Carrots, celery, onion—they deserve the real stuff. It makes all the difference.

Can I make the pastry ahead?

Yes. The dough can be wrapped and refrigerated for up to 2 days, or frozen for up to 3 months. Just bring it to room temperature before rolling out.

How long should the pie cool before serving?

Let the pie cool on a wire rack for at least 45 minutes. This allows the filling to set properly and the flavors to meld beautifully.

top of page

Chicken/Turkey Pot Pie

Name: Chicken/Turkey Pot Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6-8 servings
Cuisine: American
Ingredients: 300 g / 2 1/2 cups all-purpose flour; 2 g / 1/2 teaspoon fine sea salt; 216 g / 8 ounces / 16 tablespoons cold unsalted butter, cut into ½-inch cubes; ¼ cup ice water, plus more as needed; 4 tablespoons unsalted butter; 1 yellow onion, finely chopped; 2 carrots, peeled and cut into 1/4-inch pieces (about 2/3 cup); 2 celery ribs, cut into 1/4-inch pieces (about 1/2 cup); ½ teaspoon table salt; ½ teaspoon freshly ground black pepper; 6 tablespoons all-purpose flour; 1/4 cup white wine; 2 cups chicken or turkey stock; ½ cup heavy cream; 1 small russet potato, peeled and cut into 1/4-inch pieces; 2 teaspoons minced fresh thyme; 2 1/2 pounds (about 3 cups) cooked chicken or turkey meat, shredded into bite-sized pieces; ¾ cup frozen peas; 1 large egg, lightly beaten