Chicken/Turkey Pot Pie

jonashton
Apr 13
6 min read

Why Everyone Loves Chicken Pot Pie (Including Chefs and Guests)

Ah, the humble Chicken Pot Pie. It may not grace the tables of Michelin-starred dining rooms, but let’s be honest—it’s what many of those chefs sneak off to make at home, preferably in their pyjamas and with a large spoon in hand.

Let me tell you why this golden, bubbling bit of bliss is the culinary equivalent of a warm hug on a cold Tuesday.

The Comforting Origins of Chicken Pot Pie: A History Worth Savoring

The roots of Chicken Pot Pie go way back. I mean, really, back to ancient Greece, where meat was encased in pastry more as a preservation tactic than as edible joy. But it was in medieval Britain where the pot pie started resembling what we now know and adore.

Fast forward to early American kitchens—frugality meets farmhouse flair—and the modern pot pie was born: a way to stretch leftovers into something hearty, homey, and outrageously delicious.

It’s peasant food, yes. But it’s also perfect food.

The Irresistible Smells and Sensations of a Chicken Pot Pie

Pop one in the oven, and the entire house changes. No, really. It feels warmer, as if your grandmother has suddenly appeared and is humming in the next room. That heady mix of roast chicken, slow-cooked onions, sweet peas, and buttery pastry smells like… home. No essential oil can match it.

Crack through the crust and steam rushes out like it’s been waiting for this moment all day. The sauce underneath? Silky and savory, with just a whisper of white wine and enough cream to make your cardiologist raise an eyebrow.

Chicken Pot Pie Cooking Tips

1. Use roasted chicken, not boiled. Roasting deepens flavor and adds that glorious caramelized edge.

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

3. Add a splash of sherry or dry white wine to lift the whole dish into something faintly French and utterly fabulous.

4. Don't skip fresh thyme and a dash of nutmeg. Just a whisper. Like a secret you only tell your best recipes.

5. Make your own pastry, if you dare.Shortcrust or puff—it doesn’t matter. If you make it yourself, the smugness will season the pie beautifully.

Fun Facts About Chicken Pot Pie You’ll Want to Share at the Table

The oldest pot pie recipe dates back to 1796, found in the first American cookbook by Amelia Simmons.

In Pennsylvania Dutch Country, they serve a “pot pie” that has no crust—just dumplings. Lovely people, but clearly confused.

Marie Callender’s frozen pot pie has sold millions. Proof that people will risk third-degree burns on the roof of their mouth if the reward is creamy chicken filling.

Why Chicken Pot Pie Will Never Go Out of Style

Trends come and go. One day it’s cronuts, the next it’s butter boards (don’t ask). But Chicken Pot Pie? It endures.

It doesn’t try to be fashionable. It doesn’t have an Instagram filter. It’s just delicious. It’s food for when the world feels overwhelming and you need something reliable, kind, and utterly scrumptious.

And frankly, don’t we all need that right now?

Final Thoughts: Chicken Pot Pie Is Not Just Food—It's Therapy in a Dish

If I could bottle the feeling of eating a good chicken pot pie—one where the crust sighs as you dig in, where the filling kisses your tongue with warmth and joy—I would. But since I can’t, I’ll just keep baking it. And you should too.

You don’t need tweezers, emulsifiers, or three types of salt.Just a pie dish, a few simple ingredients, and someone to share it with.Or not. I won’t judge.

Ingredients:

Crust:

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

Filling:

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

INSTRUCTIONS:

Begin by cutting your cold butter into ½-inch cubes, each one a perfect little square of promise. In a large bowl, whisk together the flour and sea salt, creating a soft, inviting bed for the butter. Add the cubes of butter, gently tossing them through the flour until every piece is well-coated. As you work, press the butter pieces between your fingers, flattening them into big, delicate shards. Continue tossing the butter through the flour, ensuring that each shard is enveloped by the flour’s embrace. If your hands run warm, consider using a pastry cutter to start, then finish with your hands for a light touch.

For a flaky crust, continue working the butter into the flour until the pieces are about the size of walnut halves. For a slightly mealy texture, press the butter into smaller pieces—around the size of peas. But remember, you are crafting the dough, so feel free to tailor it to your preferred texture.

Form a well in the center of the flour mixture and gently pour in the ice water. (Different flours absorb water in different ways, so while the base amount is a good starting point, adjust as needed.) Using your hands, toss the flour and water together, gently coaxing them into a dough. As the flour begins to hydrate, switch to a kneading motion—but take care not to overwork the dough, as you want it tender, not tough. Slowly add more water, about 1 tablespoon at a time, until the dough comes together in a cohesive ball that holds its shape. The dough should be just hydrated enough to hold together, but not smooth. If it appears too dry or crumbly, add more water; if it feels sticky, dust with a little extra flour.

Once the dough is formed, shape it into an even disk about 1 inch thick. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days.

When ready to assemble, roll one disk of dough on a lightly floured surface into a 12-inch circle. Loosely roll the dough around the rolling pin and carefully unroll it into a 9-inch pie plate, allowing the excess dough to hang over the edge. Ease the dough into the plate by gently lifting the edges with your fingers, pressing it into the base of the dish.

Roll the second disk of dough into a 12-inch circle. Transfer it to a parchment-lined baking sheet and cover it with plastic. Refrigerate both doughs for at least 30 minutes before assembling the pie.

For the Filling:

Meanwhile, adjust the oven rack to the lowest position and preheat your oven to 450°F (232°C). Melt the butter in a large saucepan over medium heat. Add the onion, carrots, celery, salt, and pepper. Cook, stirring occasionally, until the vegetables begin to soften and become fragrant, about 6 minutes.

Sprinkle in the flour, stirring constantly until the mixture turns golden, about 1 to 2 minutes. Slowly pour in the wine, turkey broth and heavy cream, whisking to combine, then bring the mixture to a boil over medium-high heat.

Stir in the diced potato and thyme, reducing the heat to medium. Simmer gently until the sauce thickens and the potato is tender, about 8 minutes. Remove from heat and stir in the shredded turkey and frozen peas, allowing the filling to come together beautifully.

Transfer the filling to the dough-lined pie plate. Roll the remaining dough around the rolling pin and unroll it gently over the pie. Trim the overhang to 1/2 inch beyond the lip of the plate. Pinch the edges of the top and bottom crusts together, tucking the overhang under itself, ensuring the folded edge is flush with the lip of the plate. Crimp the dough evenly around the edge of the plate with your fingers. Make four small slits in the top crust to allow the steam to escape.

Brush the top of the pie with the lightly beaten egg, giving it a beautiful sheen. Place the pie on a rimmed baking sheet to catch any drips during baking.

Bake the pie until the top is golden brown, about 18 to 20 minutes. Reduce the oven temperature to 375°F (190°C), rotate the baking sheet, and continue baking until the crust is deep golden brown and crisp, about 12 to 15 minutes longer.

Let the pie cool on a wire rack for at least 45 minutes before serving, allowing the filling to set and the flavors to meld.

Makes 6-8 people happy