There’s nothing like a pot pie on a chilly fall night. I like this chicken pot pie which is based on a Martha Stewart recipe. I modified it somewhat, mostly the “topping” as she calls for puff pastry but I prefer pie dough, croissant dough, or biscuit dough (store-bought is fine by me). The ingredient that Martha uses that really make this recipe different is a little cognac. It really add a richness to the pot pie. Now you can also make this vegetarian by leaving out the chicken and using vegetable stock instead.

Chicken Pot Pie.JPG

Chicken Pot Pie

  • 5 tbsp butter
  • 1 lbs of potatoes (I like the small yellow ones) cut into small pieces, about 1/2 inch
  • 2 cups chicken stock
  • 1 chicken breast cut into 1 inch pieces*
  • 5 tbsp flour
  • 1 medium onion, finely chopped
  • 2 medium carrots, cut into 1/2 inch pieces
  • 1 cup frozen green beans, small pieces
  • 5 oz mushrooms (optional)
  • 1/2  cup cognac
  • 1 cup milk
  • 3 or so sprigs of thyme (tie these into a bundle)
  • Salt and pepper to taste
  • Dough of your choice (I use store-bought)


In a large heavy-bottom pot, again I love my Le Creuset Dutch Oven, melt the butter over medium-high heat. Add the onion, potatoes, and carrots. Cook, stirring occasionally, until the potatoes and carrots are tender (about 8 minutes). Add the mushrooms and cook for another 4 minutes. Add the cognac and cook for a minute. Add the flour and cook for another minute, stirring constantly. Pour in chicken stock, milk, and thyme bundle. Bring it to a simmer, stirring, until it’s thick and bubbly.  Add chicken and green beans. Season with salt and pepper to taste.

Now transfer it to either a casserole dish or ramekins, which is what I like to use, removing the thyme bundle. Now roll out your dough and cut it to fit your dish and place it over your dish. Cut a hole in the middle so the pot pie(s) can vent.

Bake in a 400 degree oven, loosely covered with foil, for 10 minutes. Remove the foil and bake for another 25 minutes. Now you can make the crust nice and golden brown by adding an egg wash. 1 egg and about a teaspoon of water whisked together and brushed onto the dough. I recommend putting your dish on a cookie sheet in case it spills over, it makes clean up easier.

*Now for the chicken you have 2 options. You can precook it, which I do using a Anova Sous Vide (I’ll be posting about what this is soon). Or cook it before anything else. In your heavy pot add 2 tbsp of oil over medium-high heat. Brown the chicken, that’ll take about 4 or 5 minutes. Remove the chicken and set aside, then follow the above recipe.


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