Uptown Chicken Pot Pie


"The addition of leeks, shallots, fresh thyme and wine make this a "gourmet" pot pie. It is a time-consuming dish to prepare, but those who have tried it say it is the best they have had. You could use a prepared pie crust to save time. I usually double the recipe and freeze one, as it reheats beautifully."
Added to shopping list. Go to shopping list.


2 h 15 0 servings yields Serves 8
Serving size has been adjusted!

Original recipe yields 0 servings



  • Prep

  • Cook

  • Ready In

  1. Poach or bake chicken as desired, then refrigerate.
  2. TO MAKE CRUST: (OPTIONAL-can use store bought)
  3. Mix flour, salt and thyme in the bowl of a food processor fitted with the steel blade. Scatter butter pieces over the flour mixture, tossing to coat butter with the flour. Cut butter into flour with five, one-second pulses. Add shortening; continue cutting in until mixture is pale yellow and resembles coarse cornmeal, keeping some butter pieces the size of small peas, about four more one-second pulses. Turn mixture into a medium bowl.
  4. Sprinkle 3 TBSP ice-cold water over the mixture. Using a rubber spatula, fold water into flour mixture. Then press down on dough mixture with broad side of spatula until dough sticks together, adding up to 1 TBSP or so more if dough will not come together. Shape dough into a ball, then flatten into an 8-inch wide disk. Wrap in plastic and refrigerate for 30 minutes while preparing the filling.
  6. Heat vegetable oil to medium-high heat and saute mushrooms, carrots, celery and onion until just tender (don't overcook because they will be cooked again in the pie), about 5 minutes. Season to taste with salt and pepper. While vegetables are sauteing, cut the chicken into bite-size pieces and place in a large bowl. Transfer cooked vegetables to the bowl with the chicken; mix and set aside.
  8. Heat butter in the skillet over medium heat. When foaming subsides, add leeks, shallots, and thyme. Saute until tender, about 8 minutes. Add flour and stir for 2 minutes. Stir in the chicken broth (reserving 1/2-1 cup), and the wine. Increase heat to high and bring to a boil, stirring constantly. Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes (add some reserved chicken broth, if needed to thin). Season to taste with salt and pepper.
  9. Pour gravy over the filling mixture in bowl and stir to blend, (stir in peas IF desired). Cool for 45 minutes. (Can be made 1 day ahead. Cover and refrigerate.)
  11. Pour filling mixture into a greased 9x13-inch dish, or any shallow baking dish of similar size (does not need to be exact--can be two smaller dishes, or even 8 individual servings). For 9x13-inch dish, roll out crust dough onto a floured surface into an approximate 15x11-inch rectangle 1/8-1/4-inch thick. Fold dough in half then in half again and center on top of dish. Unfold and trim dough to 1/2-inch or so wider then the dish lip. Tuck overhanging dough back under itself so folded edge is flush with lip. Flute edges all around.
  12. Bake in a preheated 375 degree oven unto the pastry is golden brown and the filling is bubbly, about 45-60 minutes.
You might also like