Tested till perfect Chicken Pot Pie

Chicken Pot Pie

In high season, David Hammonds, executive chef at The Fairmont Empress Hotel in Victoria, prepares about 4,000 meals a day. This sumptuous pie is one of his secrets for making a splash without cooking all day.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 92 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 2 cups 2cupschicken stock
  • 1 cup 1cupdry white wine
  • 2 cups 2cupschopped carrotcarrots
  • 2 2stalks celery, chopped
  • 2 cups 2cupscubed peeled potatopotatoes
  • 1 1bay leafbay leaves
  • 1 Pinch 1Pincheach salt and pepper
  • 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts, cubed
  • 1/3 cup 1/3cupbutter
  • 1/3 cup 1/3cupall-purpose flour
  • 1/3 cup 1/3cupwhipping cream
  • 1 cup 1cupfrozen peas
  • 1/2 pkg (397 g) 1/2pkg (397 g)frozen puff pastry, thawed
  • 1 1eggeggs, beaten
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In large saucepan, bring chicken stock, wine, carrots, celery, potato, bay leaf, salt and pepper to boil; cover, reduce heat and simmer for 10 minutes. Add chicken; simmer, uncovered, until no longer pink inside, 10 minutes. Skim off any foam. Strain; set aside 2 1/2 cups (625 mL) stock, adding water or chicken stock if necessary. Set aside chicken mixture; discard bay leaf.

In saucepan, melt butter over medium heat. Whisk in flour; cook, whisking constantly, for 2 minutes. Whisk in reserved stock until smooth. Bring to boil; cook, stirring, until thickened, about 5 minutes. Stir in cream; cook for 2 minutes. Add chicken mixture; stir to coat. (Make-ahead: Transfer to bowl; let cool. Cover and refrigerate for up to 1 day. Reheat.) Add peas; transfer to 8-cup (2 L) oval casserole dish.

On floured surface, roll out pastry to fit top of dish plus 1-inch (2.5 cm) extra all around; trim edges. Brush edge of dish with water. Centre pastry over filling; gently press overhang to adhere to dish. Brush with egg; slash 4 steam vents. Bake in 400°F (200°C) oven until golden, puffed and filling is bubbly, about 30 minutes.

Nutritional Information Per serving: about

cal 539 pro 26g total fat 30g sat. fat 12g
carb 39g fibre 4g chol 124mg sodium 570mg

% RDI:

calcium 5 iron 19 vit A 139 vit C 13
folate 25
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