This Simple Chicken Pot Pie Is Coziness in a Crock

Chicken pot pie is complicated business. Sometimes, it feels like we have to choose between laboriously crafting a full crust from scratch or buying a frozen pie that lacks flavor and has a gummy texture. That’s why we love this simplified recipe from blogger and cooking instructor Cat Bude‘s book, French Kitchen Lessons.

“This is a simplified version of the original classic pot pie,” Bude writes. “It uses less pastry but packs in more flavor. In France, it is more of a stew en croûte, or creamy chicken and vegetables hiding under a cover of crispy and buttery pastry.” And since the recipe calls for puff pastry, you’ll save on time without missing out on a flaky texture.

“My addition of precooked red, wild, and long grain rice adds texture and creates an even heartier dish,” Bude continues. “You might think I forgot the green peas that almost every pot pie recipe calls for. This is an intentional omission in homage to my childhood, when the green peas would remain orphaned at the bottom of my bowl or would be sneakily passed to my sister, who loved them.” These little twists ensure that your pies will be a tad experimental and adventurous while remaining nostalgic and homey.

“Feel free to use a store-bought roasted chicken for convenience or any cooked chicken meat you might have on hand,” says Bude. “Along with using precooked potatoes, that’s a real time-saver!”

Whether you choose the more convenient route or not, you won’t miss out on a delicious, savory dinner.

Cat Bude’s Chicken Pot Pie Recipe

Makes 4 individual crocks

Ingredients

• ¼ cup (60 g) salted butter, plus more for buttering the crocks
• 1 tablespoon olive oil
• 4 shallots, diced
• 3 celery stalks, diced
• 3 medium carrots, chopped into 1/2-inch (1.3 cm) pieces
• 1 cup (125 g) chopped button mushrooms
• ⅓ cup (40 g) all-purpose flour
• 2 cups (250 g) diced cooked potatoes
• 3 cups (720 ml) chicken stock
• 1 teaspoon salt
• ¼ teaspoon white pepper
• 1 teaspoon dried thyme
• 2 cups (250 g) cooked blend of red, wild, and long grain rice
• ¾ pound (340 g) cooked, chopped chicken meat (about 4 cups)
• ½ cup (120 ml) cream
• 1 (16-ounce / 450 g) package puff pastry
• 1 large egg yolk, beaten, for brushing the pastry

Instructions

1. Preheat the oven to 425°F (220°C). Butter four ovenproof crocks and set aside.
2. In a large sauté pan over medium-high heat, add 2 tablespoons of the butter and the oil and heat until the butter is melted. Add the shallots, celery, carrots, and mushrooms and cook for 10 minutes, or until the carrots are tender. Add the remaining 2 tablespoons butter to the pan and once melted, add the flour. Cook the vegetables and flour for about 5 minutes, or until the raw flour taste is cooked out. Add the potatoes, stock, and the salt, pepper, and thyme. Fold in the cooked rice and chicken and then the cream. Stir until well combined, remove the pan from the heat, and cool to room temperature.
3. Remove the pastry from the refrigerator and place on a large sheet of parchment paper. First trace, then cut the pastry into rounds that are 1½ inches / 4 cm larger than the rim of the crocks. Fill each crock with the pot pie filling and then cover with the pastry rounds. Lightly poke holes into the tops of the pastry and brush with the egg yolk.
4. Bake until the pastry top is golden, about 30 minutes, and serve immediately.

Excerpted with permission from French Kitchen Lessons by Cat Bude, published by ‎Hardie Grant Publishing, October 1, 2024, RRP $40.00 Hardcover.