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+ servings
Photo of chicken pot pie with a lattice top made of pastry

Chicken Pot Pie

A classic chicken pot pie packed with flavor and topped by a flakey pastry lattice that's guaranteed to please!
Course dinner, lunch, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 323kcal



    For the Stew:

    • 3 whole chicken breasts tenderized
    • 1/2 cup olive oil 120ml
    • 1 tsp Black pepper freshly ground
    • 5 cups chicken stock 1200ml
    • 5 tbsp butter 75g, unsalted
    • 2 cups yellow onion 300g, chopped
    • 3 cloves garlic minced
    • 3/4 cup all-purpose flour 96g
    • 1/4 cup heavy cream 60ml
    • 2 cups carrots 100g, medium-diced, blanched for two minutes
    • 2 cups frozen peas 300g
    • 1 1/2 cups pearl onions frozen 200g, small
    • 1/2 cup fresh parsley minced 25g

    For the Pastry Top:

    • 1 1/4 cups all-purpose flour 150g, plus more for rolling
    • 2 tbsp granulated sugar plus 1 tsp
    • 1/4 tsp kosher salt
    • 8 tbsp butter 120g, unsalted, frozen
    • 3- 4 tbsp ice water

    For the Egg Wash:

    • 1 egg medium
    • 1 tbs heavy cream



      For the Pastry:

      • At least 30 minutes in advance, make the pastry crust.
      • Mix the 1 1/4 cups pastry flour, sugar, and salt in a bowl.
      • Grate the butter into the flour mixture. As you go toss the flour and butter so large clumps don't form.
      • Add 4 tbs of the ice water (you can add more later if need be) and work the dough together for just a few moments more until it is smooth and cohesive.
      • Add another 1/2 to 1 tbsp ice water if it's too dry or crumbly.
      • transfer dough onto a sheet of plastic wrap and knead 2-3 times just to help it come together a bit. Gently flatten into a one inch-thick disk, and cover in plastic wrap.
      • Place in the fridge to chill for about 30 minutes to an hour.
      • In a small bowl, lightly beat the egg a splash of cream.
      • Set it aside in the fridge until ready to use.
      • Roll out pie crust to about 1/4
      • Cut into 1 inch strips
      • Weave in and out. Measure the bowl you'll be using for your stew. I used a cookie cutter.
      • Use something that's about the same measurement as the bowl you'll be using. I used a cookie cutter and cut the excess away. Roll the extra dough back up and repeat the process.
      • Brush the tops with the egg wash. Bake at 400F for about 15 min or until golden.

      For the Stew:

      • Roast well seasoned chicken breasts at 375F for 35-40 minutes.
      • Set aside until cool enough to handle, then remove meat from the bones and skin.
      • Cut the chicken into cubes.
      • Peel the carrots.
      • Cut the carrots into cubes and blanch them.
      • In a large pot add butter and olive oil and melt.
      • Saute the onions with garlic over medium heat for 10 to 15 minutes, until translucent.
      • Add the flour and cook over low heat, stirring constantly, for about 2 minutes.
      • Add the chicken stock to the sauce. Simmer over low heat for 5 more minutes, stirring, until thick.
      • Add 2 teaspoons salt, about 1/2 teaspoon pepper, and heavy cream.
      • Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
      • Transfer filling to your serving dish.
      • Add your pastry top.
      • Enjoy!



      • This is a PERFECT make ahead dish. The filling and lattices can be made a day or two ahead of time then warmed up in the oven before serving.
      • SHORT on time??? Skip the lattice and just cut pastry circles for the tops. You can cut a pattern on top, add a sage leaf on top and glue it down with egg wash or just leave them plain.
      • Actually really, really short on time? Use a store-bought puff pastry top. Skip roasting the chicken breasts and use a rotisserie chicken for the meat.
      • You don't need a food processor to make the pastry. Add the flour and salt into a bowl and use a cheese grater to grate frozen butter into it then add the lemon juice and ice water and mix. Start by cutting into the mixture with a knife and then use your hands to finish the mixing. This is one of my favorite ways to make pastry crust!


      Serving: 1bowl | Calories: 323kcal | Carbohydrates: 22g | Protein: 13g | Fat: 10g | Saturated Fat: 3.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3.3g | Cholesterol: 28mg | Sodium: 755mg | Potassium: 179mg | Fiber: 1.4g | Sugar: 2.2g | Vitamin A: 1950IU | Vitamin C: 5.8mg | Calcium: 24mg | Iron: 1.4mg