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Starfield Vineyards

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Chef's Famous Chicken Pot Pie

Chef's Famous Chicken Pot Pie
Recipe Date:
February 22, 2024
Serving Size:
Cook Time:
Imperial (US)
Chef Yutaro's Chicken Pot Pie recipe is always sure to please and has warmed guests bellies from near and far! A perfect dish to whip up when the weather gets cold.
  • 1 lb chicken, cooked and diced
  • 1 cup Carrots diced (blanched tender)
  • 1 cup Peas, frozen
  • ½ cup Celery, sliced ¼ inch thick (blanched tender)
  • 3.5 tbsp butter
  • 1 cup Onions, medium diced
  • 3.5 tbsp AP flour
  • 2 tsp Salt
  • 2.5g Ground pepper
  • 1 1/3 cups Chicken stock
  • 2 ½ cups milk
  • 1 1/3 cups cream
  • ½ tsp ground Nutmeg
  • 1 sheet of frozen puff pastry
  • 1 Egg, for egg wash
  1. Remove your puff pastry from the freezer to thaw.
  2. Mix together the cooked chicken, carrot, celery and peas in a bowl and keep on the side.
  3. Sauté the butter and onions until tender.
  4. Add the flour, salt, and pepper and stir to prevent burning.
  5. Drizzle in the chicken stock and milk. Mix until fully incorporated.
  6. Once the flour is fully cooked, remove your pan from the heat and add the cream.
  7. Add your chicken, carrot, celery, and peas into the creamy stock. Bring to a simmer until thickened, about 10 minutes.
  8. In a 9in pie dish, pour your pot pie filling.
  9. Take your thawed puff pastry and cover your pie dish, trimming the edges as needed.
  10. Brush the egg wash over the entire top of the puff pastry in a thin layer.
  11. Before baking poke a hole in the middle to create a vent.
  12. Bake at 375F for 15 minutes or until puff pastry is golden brown.