How to Make Martha Stewart's Chicken Pot Pies
How to Make Martha Stewart's Chicken Pot Pies is a medium American recipe that serves 6. 450 calories per serving. Recipe by Martha Stewart on YouTube.
Prep: 50 min | Cook: 1 hr 59 min | Total: 3 hrs 9 min
Cost: $39.07 total, $6.51 per serving
Ingredients
- 3.5 lb Whole Chicken (plump, preferably a mix between broiler and roaster size)
- Enough to cover Water (for poaching the chicken)
- 1 medium Onion (peeled and cut into ½‑inch pieces)
- 1 lb Yukon Gold Potatoes (peeled and cut into ½‑inch pieces)
- 3 medium Carrots (peeled and cut into chunks)
- 8 oz Cremini Mushrooms (sliced)
- 0.5 cup Cognac (for deglazing, adds depth of flavor)
- 5 tbsp Unsalted Butter (cut into cubes)
- 5 tbsp All-Purpose Flour (for thickening the sauce)
- 2 cup Rich Chicken Stock (store‑bought or homemade)
- 1 cup Whole Milk
- 1 cup Frozen Peas
- 2 tbsp Fresh Thyme Leaves (chopped)
- 2 tbsp Fresh Flat‑Leaf Parsley (chopped)
- to taste Salt
- to taste Black Pepper
- 2 sheet Puff Pastry (store‑bought, keep cold)
- 1 Egg (beaten with 1 tbsp water for egg wash)
- as needed Bench Flour (for dusting pastry)
Instructions
Poach the Chicken
Place the whole chicken in a large stock pot, cover with cold water, bring to a boil, then reduce to a gentle simmer. Cook for about 1 hour, or until the thickest part reaches 165°F on an instant‑read thermometer.
Time: PT1H
Temperature: 212°F then simmer
Prepare the Vegetables
While the chicken simmers, peel and cut the onion into ½‑inch pieces, peel and dice the potatoes into ½‑inch cubes, peel and chunk the carrots, slice the cremini mushrooms, and measure out the peas.
Time: PT15M
Shred the Cooked Chicken
Remove the chicken from the pot, let it cool slightly, discard the skin, and tear the meat into bite‑size pieces (about 2 cups). Reserve the cooking liquid for later use if desired.
Time: PT10M
Sauté the Vegetables
Melt 5 tbsp butter in a sauté pan over medium heat. Add the onions and cook 3 minutes until softened, then add carrots and cook another 3 minutes, followed by potatoes. Continue cooking 10‑12 minutes, stirring occasionally, until the potatoes are fork‑tender. Finally, stir in the mushrooms and cook 2 minutes.
Time: PT20M
Temperature: Medium heat
Deglaze with Cognac
Pour ½ cup cognac into the pan, stirring to loosen any browned bits. Let it reduce for about 2 minutes.
Time: PT2M
Temperature: Medium heat
Create the Roux
Sprinkle 5 tbsp flour over the vegetables, stirring to coat evenly. Cook 1‑2 minutes to eliminate the raw flour taste.
Time: PT2M
Temperature: Medium heat
Add Stock and Milk
Gradually whisk in 2 cups chicken stock followed by 1 cup whole milk. Season with salt and pepper, bring to a gentle simmer, and cook 5 minutes until the sauce thickens.
Time: PT5M
Temperature: Simmer
Finish the Filling
Stir in 1 cup peas, 2 tbsp chopped thyme, and 2 tbsp chopped parsley. Add the shredded chicken, adjust seasoning, and let the mixture cool slightly.
Time: PT5M
Portion into Ramekins
Spoon the hot filling into six heavy‑duty ramekins, filling each about three‑quarters full.
Time: PT5M
Prepare the Puff Pastry Tops
On a lightly floured surface, roll out two sheets of puff pastry. Cut circles slightly larger than the ramekin openings, then cut a small vent hole in the center of each. Place the circles on parchment and chill for 5‑10 minutes until firm.
Time: PT10M
Assemble the Pot Pies
Brush the rim of each ramekin with egg wash (1 egg beaten with 1 tbsp water). Place the pastry circle on top, press gently, and crimp the edges. Brush the pastry with more egg wash and chill the assembled pies for another 5 minutes.
Time: PT5M
Bake
Preheat the oven to 425°F. Bake the pies on a parchment‑lined baking sheet for 25‑30 minutes, or until the pastry is golden brown and the filling is bubbling.
Time: PT30M
Temperature: 425°F
Cool and Serve
Allow the pot pies to rest 5 minutes before serving so the filling sets slightly.
Time: PT5M
Nutrition Facts
- Calories
- 450
- Protein
- 25 g
- Carbohydrates
- 35 g
- Fat
- 20 g
- Fiber
- 4 g
Dietary info: Contains gluten, Contains dairy, Contains egg
Allergens: Egg, Milk, Wheat, Butter
Ingredient Substitutions
- Instead of Whole Chicken: Bone‑in, skin‑on chicken thighs (about 2.5 lb)
- Instead of Onion: Shallot
- Instead of Yukon Gold Potatoes: Russet potatoes
- Instead of Carrots: Parsnips
- Instead of Cremini Mushrooms: Button mushrooms
- Instead of Cognac: Brandy, Dry sherry
- Instead of Unsalted Butter: Margarine
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Rich Chicken Stock: Low‑sodium chicken broth
- Instead of Whole Milk: Half‑and‑half, Heavy cream diluted 1:1
- Instead of Frozen Peas: Fresh peas
- Instead of Fresh Thyme Leaves: Dried thyme (1 tsp)
- Instead of Fresh Flat‑Leaf Parsley: Dried parsley (1 tsp)
- Instead of Puff Pastry: Pie crust, Phyllo dough
- Instead of Egg: Milk wash, Plant‑based egg replacer
Equipment Needed
- Large Stock Pot
- Chef's Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Sauté Pan
- Wooden Spoon
- Ramekins
- Pastry Brush
- Rolling Pin
- Parchment Paper
- Oven
- Baking Sheet
- Small Bowl
Critical Steps — Do Not Skip
- Poach the chicken until it reaches 165°F internal temperature.
- Cook the flour long enough to remove the raw taste.
- Keep the puff pastry cold before and after assembly.
- Bake at a high temperature (425°F) to achieve a flaky, golden crust.
Chef Tips from the Video
- Reserve a cup of the chicken poaching liquid to thin the sauce if needed.
- For extra flavor, roast the chicken bones after poaching and add them to the stock.
- Use a light hand when crimping the pastry to keep the edges decorative but not too thick.
Troubleshooting
Soggy pastry bottom
Blind‑bake the pastry for 5‑7 minutes before adding the filling, or place the ramekins on a pre‑heated baking sheet.
Filling is too runny
Simmer the sauce a few minutes longer to reduce, or add an extra tablespoon of flour.
Chicken is dry
Do not over‑cook the chicken; check temperature at 1 hour and remove as soon as it reaches 165°F.
Flour lumps in sauce
Whisk the flour into the vegetables gradually and cook over medium heat, ensuring a smooth roux before adding liquids.
Storage
Refrigerator: Unbaked pies can be covered and refrigerated for up to 24 hours. Baked pies keep 3‑4 days in the fridge.
Freezer: Wrap unbaked pies tightly and freeze for up to 2 weeks. Baked pies freeze well for up to 2 months.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the filling a day ahead and refrigerate; reheat gently before assembling.
- Assemble the pies, cover tightly, and freeze before baking for a ready‑to‑bake meal.
- Keep puff pastry chilled until just before use for optimal puff.
Frequently Asked Questions
What is the cultural significance and history of chicken pot pie in American cuisine?
Chicken pot pie is a classic comfort food in the United States, tracing its roots to British meat pies brought by early settlers. Over time it became a staple of home cooking, especially in winter, symbolizing warmth and family gatherings.
What are the traditional regional variations of chicken pot pie in American cuisine?
In the Midwest, pot pies often feature a buttery biscuit topping, while in the South a flaky pastry crust is common. Some New England versions add cream or corn, reflecting local dairy and produce traditions.
How is chicken pot pie traditionally served in the United States?
It is typically served hot, directly from the ramekin or dish, accompanied by a simple green salad or steamed vegetables. In many families it is a main‑course dinner on cold evenings.
During what occasions is chicken pot pie traditionally enjoyed in American culture?
Chicken pot pie is popular for family dinners, holiday gatherings like Thanksgiving leftovers, and as a comforting meal on chilly winter nights or after outdoor activities.
How does chicken pot pie fit into the broader American comfort‑food tradition?
It embodies the American comfort‑food ethos of hearty, one‑pot meals that combine protein, vegetables, and a rich sauce under a flaky crust, offering both nourishment and nostalgia.
What are the authentic traditional ingredients for chicken pot pie versus acceptable substitutes?
Traditional ingredients include chicken, carrots, peas, potatoes, onions, butter, flour, chicken stock, milk, and a puff‑pastry or biscuit crust. Acceptable substitutes are turkey for chicken, parsnips for carrots, and a pie crust or phyllo dough instead of puff pastry.
What other American dishes pair well with chicken pot pie?
A crisp green salad with vinaigrette, roasted Brussels sprouts, or a simple apple crumble make excellent side dishes that balance the richness of the pot pie.
What makes this chicken pot pie recipe special compared to other American pot pies?
The addition of cognac adds depth and a subtle sweetness, while using individual ramekins creates perfectly portioned servings and a beautiful presentation that stands out from traditional casserole‑style pies.
What are the most common mistakes to avoid when making chicken pot pie at home?
Common errors include overcooking the chicken, not cooking the flour long enough (resulting in a raw taste), using warm pastry which can become soggy, and under‑seasoning the filling. Following the timing and temperature cues in this recipe prevents these issues.
Why does this chicken pot pie recipe use cognac instead of plain wine or broth?
Cognac provides a richer, slightly sweet flavor and helps deglaze the pan, lifting caramelized bits that deepen the sauce. It also adds a subtle warmth that complements the winter‑time comfort theme.
Can I make this chicken pot pie ahead of time and how should I store it?
Yes. The filling can be prepared up to a day ahead and refrigerated. Assembled, uncooked pies can be wrapped tightly and frozen for 1‑2 weeks; bake directly from frozen, adding a few extra minutes to the baking time.
What texture and appearance should I look for when the chicken pot pie is done?
The puff‑pastry top should be golden‑brown and fully puffed, with visible steam escaping from the vent hole. The filling should be bubbling around the edges, indicating the sauce is hot and thickened.
What does the YouTube channel Martha Stewart specialize in?
The YouTube channel Martha Stewart focuses on classic home cooking, entertaining, and lifestyle content, offering detailed tutorials that blend traditional techniques with modern convenience.
How does the YouTube channel Martha Stewart's approach to American comfort cooking differ from other cooking channels?
Martha Stewart emphasizes meticulous preparation, high‑quality ingredients, and elegant presentation, often providing step‑by‑step guidance that balances accessibility with a refined aesthetic, unlike many fast‑food‑style channels.
What other American comfort‑food recipes is the YouTube channel Martha Stewart known for?
Martha Stewart is well‑known for recipes such as classic roast turkey, baked mac and cheese, apple pie, and her signature holiday ham, all presented with thorough technique explanations.
Last updated: August 31, 2026
