Chicken Pot Pie

DinnerComfort FoodChicken

Classic Chicken Pot Pie Recipe from Marshall Field's. Chicken, celery, onion, carrots, peas, parsley, and thyme baked in a large ramekin lined and topped with pie crust.

Photography Credit: Elise Bauer

My father’s childhood friends Dick and Doris came to visit us last week from Chicago (by train!) and brought the most wonderful gift—a copy of the Marshall Field’s Cookbook, from the famed Chicago department store (bought out by Macy’s). The book has a photo of the store’s famous “Mrs. Hering’s Chicken Pot Pie” on the cover, so tempting, we had to try it.

Classic Chicken Pot Pie

If you are looking for an old fashioned, traditional chicken pot pie, made from a whole chicken, freshly cut vegetables, and a flaky homemade crust, this is it (with a few minor adjustments to the original recipe).

 

Chicken Pot Pie Recipe

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  • Yield: Serves 6

Ingredients

Chicken and stock ingredients:

  • 1 (3 1/2 pound) frying chicken
  • 1 carrot
  • 1 celery stalk
  • 1 small onion, halved
  • 2 teaspoons salt

Pie crust ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
  • 1/4 cup vegetable shortening, chilled
  • 3 to 4 Tbsp ice water

Chicken Pot Pie Filling:

  • 6 Tbsp unsalted butter
  • 1 large onion, diced (about 1 1/4 cups)
  • 3 carrots, thinly sliced on the diagonal
  • 3 celery stalks, thinly sliced on the diagonal
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
  • 1 teaspoon chopped fresh thyme leaves
  • 1/4 cup dry sherry
  • 3/4 cup green peas, frozen or fresh
  • 2 Tbsp minced fresh parsley
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper

Egg wash:

  • 1 egg whisked with 1 Tbsp water

Special equipment:

Method

1 Cook the chicken and make the chicken stock: Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat.

Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes.

While the chicken is cooling, continue to boil the remaining water and vegetables in the pot.

When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside.

Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half.

Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.

2 Prepare the pie crust dough: Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter.

Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers.

Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk.

Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.

3 Prepare the filling: Preheat oven to 400°F. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes.

Add the flour and cook, stirring, one minute more.

Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often.

Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.

4 Prepare the crust: Roll out dough on a lightly flour surface to a little less than a quarter-inch thick.

Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling.

Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins.

Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie.

5 Bake: Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling.

Let cool for at least 5 minutes before serving.

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Easy Homemade Chicken Pot pie

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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75 Comments / Reviews

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Did you make it? Rate it!

  • Marlene

    Yum yum yummy yum yum! This recipe is so delicious. To speed things up I take a few shortcuts but not on the filling which is so good that I could put a siphon in my mouth and have someone pour it down my throat —- it’s that good. I buy Pillsbury refrigerated dough and an already made super tender and delicious rotisserie chicken. I have made this recipe 2 times in 60 days and my family can’t get enough. I also purchased larger ramekins, put the pot pies together and froze them uncooked. Now my family can just pop them in the oven when they want one. My son cooked a frozen one and it turned out great. I’m all about this recipe.

    xxxxxyyyyy

  • Laura

    Is it possible to use a non-dairy milk? (I’d like to try flaxmilk, but am not sure it would work in this recipe.)

  • Shelley

    My guy LOVED this recipe!!! Ps: I started cooking last December 2017 after reading your Enewsletter for years. Everything I have made from Simply Recipes has been a hit including this one. My only modification- I used puff pastry that I purchased from Whole Foods (Dufour?) and limited the total salt addition to 1/2 tsp. Perfect!

    xxxxxyyyyy

  • Gretchen

    This took forever, but it was AMAZING. Very much worth it. I struggled a bit to roll out the dough, so maybe next time I will separate it out into 6 portions before I put it in the fridge. It was very stiff when it came out and broke apart when I was rolling it. So I put it in the microwave on half power for 10 seconds. Then he became a little too soft. I may just leave it out at room temperature for 5 to 10 minutes next time. Still very good though!

    xxxxxyyyyy

  • Ashton

    I love these pot pies! I decided to make a large batch and froze most of them. What is the best way to cook the frozen pot pies?

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