The Ultimate Homemade Chicken Pot Pie

Ingredients

• 1 Whole Chicken (about 4.5 lb, preferably organic)
• 2 tsp Kosher Salt (for seasoning the chicken)
• 1 tsp Black Pepper (freshly ground)
• 1 tbsp Olive Oil (light coating for the chicken)
• 0.5 cup Dried Morel Mushrooms (about 11 g, rehydrate later)
• 0.25 cup Dried Chanterelle Mushrooms (about 7 g, rehydrate later)
• 2 Bay Leaves (for mushroom rehydration)
• 0.75 cup Cubed Ham (good quality smoked ham, diced)
• 5 tbsp Unsalted Butter (70 g, cut into pieces)
• 2 Yellow Onion (medium, diced)
• 1 large Carrot (diced)
• 2 cloves Garlic (thinly sliced)
• 0.5 cup All-Purpose Flour (about 70 g)
• 1 cup Whole Milk (235 ml)
• 1 cup Heavy Cream (235 ml)
• 2 cup Chicken Stock (470 ml, plus liquid from mushroom soak)
• 10 oz Frozen Peas (about 280 g)
• 1 Puff Pastry Sheet (store‑bought, thawed, about 1 ¼ inch thick)
• 2 tbsp Heavy Cream (for brushing) (for egg‑free glaze)

Instructions

1. Roast the Whole Chicken

   Preheat oven to 425°F (220°C). Using kitchen shears, remove the backbone, open the bird, press down to flatten, tuck wings behind the head, and pat the skin completely dry with paper towels. Rub the chicken with olive oil, then season generously with salt and pepper. Roast on a wire‑rack set over a foil‑lined baking sheet for 30–45 minutes, until the skin is golden‑brown and the internal temperature reaches 165°F (74°C).

   Time: PT45M

   Temperature: 425°F

2. Cool and Separate Chicken

   Allow the roasted chicken to rest for 10 minutes, then remove the skin and place it on a cutting board. Finely chop the skin into crunchy bits and set aside. Using two forks, shred the meat from the carcass, discarding bones (save for stock).

   Time: PT15M

3. Rehydrate Dried Mushrooms

   In a medium saucepan, combine 2 cups chicken stock, dried morels, dried chanterelles, and 2 bay leaves. Bring to a light boil, then immediately turn off the heat. Cover with foil and let soak for 15–20 minutes. After soaking, remove bay leaves, squeeze excess liquid from the mushrooms back into the broth, and set the rehydrated mushrooms aside (rough‑chop the chanterelles, slice the morels).

   Time: PT20M

4. Sauté Ham

   Heat a large skillet over medium‑high heat with just enough olive oil to coat the bottom. Add the cubed ham and sauté until lightly browned, about 3 minutes. Transfer ham to a plate and set aside.

   Time: PT5M

5. Cook Aromatics and Make Roux

   Reduce heat to medium. Add 5 tbsp butter to the same skillet; once melted, add diced onion, carrot, and sliced garlic. Sauté until translucent, about 4 minutes. Stir in the rehydrated mushrooms, then sprinkle ½ cup flour over the vegetables. Cook, stirring constantly, for 1 minute to form a roux.

   Time: PT7M

6. Create Creamy Mushroom‑Infused Sauce

   Gradually whisk in the mushroom‑soaked chicken stock, whole milk, and heavy cream. Increase heat to medium and continue stirring until the mixture thickens and reaches a velvety consistency (about 5 minutes). Adjust seasoning with salt and pepper.

   Time: PT7M

7. Combine Fillings

   Stir the browned ham, frozen peas (no need to thaw), chopped chicken skin, and shredded chicken into the sauce. Mix until everything is evenly coated and the mixture is thick and glossy.

   Time: PT3M

8. Assemble the Pot Pie

   Transfer the filling to a 10‑12 inch cast‑iron skillet, spreading it evenly. Lay a sheet of puff pastry over the top, trimming any excess and crimping the edges lightly. Brush the pastry with 2 tbsp heavy cream and, using a sharp paring knife, score a decorative cross pattern in the center.

   Time: PT5M

9. Bake the Pie

   Place the skillet in the preheated oven. Bake at 400°F (200°C) for 20 minutes, then reduce temperature to 350°F (175°C) and bake an additional 20–25 minutes, until the pastry is golden brown and crisp.

   Time: PT45M

   Temperature: 400°F then 350°F

10. Rest and Serve

    Remove the pot pie from the oven and let it rest for 5–10 minutes before slicing. Serve in bowls to catch any overflow and enjoy.

    Time: PT10M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

35 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Whole Chicken: Rotisserie chicken (store‑bought)
• Instead of Kosher Salt: Table salt (use half the amount)
• Instead of Olive Oil: Vegetable oil
• Instead of Dried Morel Mushrooms: Other dried wild mushrooms
• Instead of Dried Chanterelle Mushrooms: Other dried wild mushrooms
• Instead of Cubed Ham: Bacon, diced
• Instead of Unsalted Butter: Margarine
• Instead of Yellow Onion: White onion
• Instead of Carrot: Parsnip
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Whole Milk: Half‑and‑half
• Instead of Heavy Cream: Half‑and‑half
• Instead of Chicken Stock: Vegetable stock
• Instead of Frozen Peas: Fresh peas
• Instead of Puff Pastry Sheet: Homemade puff pastry
• Instead of Heavy Cream (for brushing): Egg wash

Equipment Needed

• Kitchen Shears
• Baking Sheet
• Wire Rack
• Paper Towels
• Cutting Board
• Chef's Knife
• Medium Saucepan
• Large Skillet
• Whisk
• Cast‑Iron Skillet
• Rolling Pin (optional)
• Pastry Brush
• Paring Knife

Critical Steps — Do Not Skip

• Roasting the chicken to 165°F (74°C) for crisp skin and safe internal temperature.
• Rehydrating the dried mushrooms correctly to extract maximum flavor.
• Creating a smooth roux without lumps before adding liquids.
• Baking the puff pastry until fully golden to avoid sogginess.

Chef Tips from the Video

• Use a high‑quality smoked ham for depth of flavor.
• Reserve the chicken bones to make a rich stock for future soups.
• For extra lift, chill the puff pastry sheet before placing it on the filling.

Troubleshooting

Storage

Refrigerator: Cool completely, then store in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat covered at 350°F until hot.

Room temperature: Do not store at room temperature; perishable.

Make-Ahead Tips

• Roast the chicken a day ahead and keep the meat and skin refrigerated.
• Prepare the mushroom‑infused broth and store it for up to 3 days.
• Assemble the pie without the pastry, cover, and refrigerate; add pastry and bake when ready.

Frequently Asked Questions