Chicken Pot Pie

BC Wine Pairing; Chardonnay or white wine blend

Serves 4

Total Time: 1 hour
Prep Time: 30 mins
Cook Time: 30 mins


1 package refrigerated puff pastry
1/3 cup butter
Salt and pepper
1/3 cup chopped onion
1 tsp salt
½ tsp pepper
1 ¾ cup chicken broth
2 cups 1 inch cubed chicken breast (pre-cooked)
1/3 cup frozen peas
1/3 cup carrots (cut into 1-inch pieces)
1/3 cup potatoes (cut into 1-inch pieces)
½ cup heavy cream

4 tbsp butter
4 tbsp flour
1 tsp onion powder
1 tsp garlic powder
½ tsp finely ground black pepper
2 cups chicken stock



Pre-heat oven to 425F.

Cook chicken in oven at 425F in roasting pan for 15 minutes. (let cool)

In a sauce pot add 1/3 cup butter and melt over medium heat, add onion, carrot, and potato and cook until tender (about 5 minutes). Stir in flour seasoned with a pinch of salt and pepper. Gradually stir in broth and cream, cooking and stirring until thickened.

Stir in chicken and frozen peas. Remove from heat.

**Roll out two equal size pie crusts to about ¼” to ½” with some flour to a circular shape. **

Spoon chicken mixture into crust lined pie plate. Top with second crust, and seal and flute edges. Cut slits in the top of your pie crust.

Bake for 30-40 minutes or until golden brown.

While pot pie is baking, melt butter over medium heat in a sauce pan. Once butter is melted add flour, garlic powder, onion powder, and black pepper. Whisk constantly until all the ingredients are incorporated and the raw flour has been cooked out, approx. 5 minutes. Slowly pour in the liquid while whisking continuously to stop gravy from clumping. Bring to a boil to thicken sauce, all while continuously whisking.

Serve chicken pot pie with gravy.

BC Wine Pairing Examples

JoieFarm ChardonnayApp
Fort Berens Estate Winery White GoldApp