How to Make Chicken Pot Pie
About this recipe
Chicken pot pie is a classic comfort food that's perfect for any occasion, and Chef Jean-Pierre's take on it makes it easy and delicious. This recipe combines tender chicken, sautéed vegetables, and a creamy sauce all wrapped in a flaky crust. Whether you choose to make a large pie for the family or individual servings for a more elegant touch, this dish is sure to satisfy your cravings.
In this video, Chef Jean-Pierre walks you through the steps to create a hearty chicken pot pie, emphasizing the importance of using chicken broth instead of water for a richer flavor. He also shares tips on how to prepare the filling and the sauce, ensuring that every bite is packed with flavor.
Ingredient notes
- Bacon is optional; feel free to omit it if you prefer.
- Carrots should be pre-cooked to ensure they are tender in the final dish.
- Cream is optional for the sauce; you can leave it out if you want a lighter version.
Tips from Chef Jean-Pierre’s video
- When making the roux, cook the flour until it's slightly golden to enhance the flavor.
- Use hot chicken broth when adding it to the roux to help it thicken more easily.
- Sauté the mushrooms to remove excess moisture before adding them to the filling.
Good to know
- How many servings does this recipe yield?
- This recipe yields 4-6 servings.
- What temperature should I preheat the oven to?
- Preheat the oven to 375°F (190°C).
- How long do I bake the chicken pot pie?
- Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown.
- Can I make individual servings instead of a large pie?
- Yes, you can make individual servings in ramekins for a more delicate presentation.
No life story here — the video and the recipe are the whole point. All credit to Chef Jean-Pierre: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large pan, cook the bacon until crispy, then remove and set aside.
- 3
In the same pan, add the chicken and cook until no longer pink, then remove and set aside.
- 4
Add the mushrooms, celery, and pre-cooked carrots to the pan and sauté until softened.
- 5
In a separate pot, melt the butter over medium heat and add the onions, cooking until they are translucent.
- 6
Stir in the flour to create a roux, cooking for a few minutes until slightly golden.
- 7
Gradually whisk in the chicken broth, stirring continuously until the sauce thickens.
- 8
Add the cream, thyme, sage, parsley, cayenne, salt, and pepper to the sauce, mixing well.
- 9
Combine the chicken, bacon, and sautéed vegetables with the sauce, stirring to coat everything evenly.
- 10
Pour the mixture into a pie dish or individual ramekins.
- 11
Cover with pie crust, sealing the edges, and cut slits in the top to allow steam to escape.
- 12
Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown.
Heads up — we had to guess a little:
- The quantity of bacon is optional and inferred based on common usage in chicken pot pie recipes.
Credit where it’s due: this recipe was transcribed from Chef Jean-Pierre’s original video on YouTube. Follow them there — it’s their dish.
Are you Chef Jean-Pierre? Claim this page or ask us to take it down. Your call, always.
