Chicken Pot Pie

Chicken and vegetables in a thickened, creamy sauce, baked under a pastry crust. It works well with leftover Braised Chicken and its cooking liquid.

The braise repurposed: tender chicken and vegetables, now bound in a sauce under a crust.

Serves 6

Ingredients

• 4 bone-in chicken thighs (or the meat from a batch of Braised Chicken)
• 2 tablespoons butter
• 1 large onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 3 tablespoons flour
• 2 cups chicken stock (or braising liquid, reserved)
• ½ cup milk or cream
• 1 cup frozen peas
• Salt and pepper
• 1 sheet pie dough or puff pastry

Braising

Braised Chicken Braised Beef Braised Pork Beef Burgundy Beef Ragu Spaghetti Bolognese Shepherd's Pie 40 Clove Chicken Carnitas BBQ Pulled Pork Cassoulet

The Most Forgiving Way to Cook Meat→

Method

Make the filling

If starting from raw chicken, braise the thighs as in the Braised Chicken recipe and reserve the meat, shredded or cubed, along with the liquid. In a pot, melt the butter and cook the onion, carrots, and celery until softened, about 7 minutes, then sprinkle in the flour and stir to coat, cooking 1 minute. Slowly whisk in the stock and milk, stirring until thickened, about 5 minutes, then stir in the shredded chicken and peas and season with salt and pepper.

Assemble and bake

Pour the filling into a baking dish, top with the pastry, crimping the edges, and cut a few vents. Bake at 400°F for 25–30 minutes, until the crust is golden and the filling bubbles.