Chicken Pot Pie




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1 cup all-purpose flour

2 tbsp grated Parmesean cheese

pinch of salt

7 tbsp unsalted butter, chilled & cut into small pieces

3-4 tbsp milk


2 tbsp unsalted butter

1 leek, sliced

2 carrots, chopped

1 sweet potato or baking potato, peeled and diced

1 tbsp flour

2 cups chicken broth

2 cups cooked chicken or turkey, cubed

1 cup peas

1 cup half-and-half

1/4 cup chopped fresh parsley

1/2 tsp thyme

salt & pepper to taste


Preheat oven to 400. To make crust, stir the flour, Parmesean and salt together, then using a pastry blender, cut in the butter until mixture resembles coarse meal. Add 3 tbsp of milk and mix quickly with a fork until moistened; if the dough seems dry, add remaining tbsp of milk. Turn out onto a lightly floured work surface and gather together. Knead briefly until the dough just holds together. Enclose in plastic wrap and chill.

To make filling, melt butter in sauce pan over medium heat and add leek, carrot and potato and cook, stirring, until the leek is softened, about 5 minutes. Add the flour and stir for 1 minute. Stir in the broth and bring to a boil, then reduce the heat to low and simmer until slightly thickened, about 3 minutes. Stir in the chicken or turkey, peas, half-and-half and thyme. Simmer until slightly thickened, about 5 minutes. Season to taste with salt & pepper, stir in parsley and pour in to 2-qt baking dish.

On a lightly floured surface, roll out dough to fit top of baking dish. Bake until crust is golden brown, 35-40 minutes.




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