The Ultimate Chicken Pot Pie The Ultimate Chicken Pot Pie

The Ultimate Chicken Pot Pie | Food styling by Claire Stubbs | Prop styling by Catherine Doherty Image by: Jodi Pudge

Comfort food at its finest, this classic creamy casserole packs buttery herb-flecked pastry and rich savoury chicken in every delightful bite.

  • Prep time 1 hour & 15 minutes
  • Total time 4 hours
  • Portion size 12 servings


Flaky Butter Herb Pastry:
Egg Wash:


Flaky Butter Herb Pastry: In food processor, pulse flour with salt. Add 1/4 cup of the butter; pulse until combined. Add remaining butter; pulse until mixture forms pea-size pieces, about 5 times. Drizzle ice water evenly over mixture (not through feed tube); pulse 6 to 8 times, until loose ragged dough forms (do not let mixture form ball). 

Turn out dough onto floured 20-inch length of waxed paper; press dough into rectangle. Dust with flour; top with another 20-inch length of waxed paper. Roll out into 15- x 12-inch rectangle; remove top sheet of waxed paper. Sprinkle with parsley.

Using bottom sheet of waxed paper to lift, fold 1 long edge over one-third of pastry; fold opposite long edge over top (pastry will form 15- x 4-inch rectangle). Starting from 1 short end, roll up tightly into cylinder; flatten into 5-inch square. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 5 days or freeze in airtight container for up to 2 weeks.)

On lightly floured work surface, roll out dough to 15- x 11-inch rectangle (large enough to fit top of baking dish and leave 1-inch overhang). Transfer to rimless baking sheet; refrigerate until chilled, about 30 minutes.

Filling: While dough is chilling, in Dutch oven or heavy-bottomed saucepan, melt 2 tbsp of the butter over medium-high heat; working in batches, sauté chicken until browned, 8 to 10 minutes. Transfer to bowl. 

In same pan, melt remaining butter over medium heat; cook mushrooms, shallots, thyme and bay leaf, stirring occasionally, until softened and golden, about 6 minutes. Pour in wine; cook, stirring, until no liquid remains, about 2 minutes.

Add rutabaga, potatoes, carrots, salt and pepper; cook, stirring occasionally, for 5 minutes. Stir in broth and chicken with any accumulated juices; bring to boil. Reduce heat, cover and simmer until vegetables are tender-crisp, about 12 minutes.

Whisk flour with 1/2 cup water; stir into chicken mixture. Bring to boil; reduce heat and simmer, stirring occasionally, until liquid is thickened and vegetables are tender, about 6 minutes. Stir in peas, cream and parsley; cook for 1 minute. Remove from heat; stir in lemon juice. Discard thyme and bay leaf.

Scrape into 13- x 9-inch (3 L) baking dish. Let cool for 30 minutes. (Make-ahead: Refrigerate until chilled; cover and refrigerate for up to 24 hours. Continue with recipe as directed, increasing baking time by 15 to 20 minutes.) Arrange dough over top of baking dish, pulling taut over rim. 

Egg Wash: Whisk egg yolk with 1 tsp water; brush over dough. 

To finish: Using sharp knife, cut 3 to 4 steam vents in dough. Bake on rimmed baking sheet in 425°F oven until pastry is puffed and golden, about 35 minutes. Let cool for 20 minutes before serving.

Nutritional facts per serving: about

  • Fibre 4 g
  • Sodium 661 mg
  • Sugars 6 g
  • Protein 25 g
  • Calories 465.0
  • Total fat 26 g
  • Potassium 745 mg
  • Cholesterol 149 mg
  • Saturated fat 14 g
  • Total carbohydrate 33 g


  • Iron 25.0
  • Folate 33.0
  • Calcium 7.0
  • Vitamin A 60.0
  • Vitamin C 37.0
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Lunch & Dinner

The Ultimate Chicken Pot Pie