chicken pot pie

Smokey Red Chicken Pot Pie

Dec 22, 2023Romy Raad


  • 1 package Pasture Project Smokey Red chicken breast cut in large chunks
  • 1 sheet store-bought puff pastry, thawed
  • 1 cup Yukon Gold potatoes, large dice
  • 1 cup carrots, large dice
  • 1 cup peas (fresh or frozen)
  • 1 leek, cleaned and sliced
  • 1/2 cup onion, large dice
  • 1 teaspoon fresh tarragon, chopped
  • ½ of a fresh bay leaf, chopped fine
  • 2 cups chicken stock
  • 1/2 cup heavy cream
  • Salt and pepper to taste


For the Roux:

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour



  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Prepare the Vegetables:
    • In a large pot of boiling salted water, boil all vegetables except the peas until they are just tender. Drain and set aside.
  3. Make the Roux:
    • In a separate saucepan, melt the butter over medium heat.
    • Add the flour and whisk continuously to form a roux. Cook for 2-3 minutes until it turns a light golden color.
  4. Prepare the Filling:
    • Gradually whisk in the chicken stock and then the cream to the roux to form a smooth sauce.
    • Add the chicken, potatoes, carrots, leeks, onions, peas, tarragon, and bay leaf. Stir until well combined.
    • Season with salt and pepper to taste. Simmer for 1 minute and remove from the heat. The chicken will still be mostly raw. Don’t worry, it will continue cooking in the oven.
  5. Assemble the Pot Pie:
    • Transfer the filling to a baking dish.
  6. Puff Pastry Topping:
    • Roll out the puff pastry sheet to fit the top of your baking dish.
    • Place the puff pastry over the filling and crimp the edges around the dish.
    • Brush the top of the pastry with an egg wash.
  7. Bake:
    • Place the baking dish in the preheated oven and bake for 25-30 minutes or until the puff pastry is golden brown.
  8. Serve:
    • Allow the chicken pot pie to cool for a few minutes before serving.

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