Smitten Kitchen’s Chicken Pot Pie: A Classic Comfort Dish, Reimagined
A modern take on a beloved classic—flaky, buttery, and bursting with flavor, reinvented for every home chef.
Smitten Kitchen’s Chicken Pot Pie: A Modern Classic
The allure of chicken pot pie lies in its perfect blend of flaky pastry, tender chicken, and a creamy, comforting filling. Smitten Kitchen’s 2008 chicken pot pie recipe stands out by simplifying the process while maintaining exceptional flavor and texture. This version is designed for ease, flavor, and a crust that truly steals the show.
Why This Recipe Works
This recipe streamlines traditional pot pie by reducing both the butter and the steps involved, focusing on a robust crust and a filling of roasted chicken, vegetables, and a silky gravy. It’s a great weeknight showstopper, impressive for family dinners or casual gatherings, and highly adaptable—switch in your favorite vegetables, herbs, or even use leftover turkey.
Ingredients
- Chicken: 6 cups roasted chicken, diced into large cubes
- Onions: 2 cups chopped yellow onions
- Carrots: 2 cups medium-diced carrots
- Peas: 1 (10-ounce) package frozen peas
- Parsley: 1/2 cup minced fresh parsley leaves
- Butter: 6 tablespoons plus 2 tablespoons for sauce
- Flour: 3/4 cup all-purpose (plus 3 cups for pastry)
- Heavy Cream: 1/4 cup
- Chicken Stock: 4 to 5 cups, plus chicken bouillon cubes for deeper flavor
- Egg: 1 beaten with 1 tablespoon water for egg wash
- Pastry Salt & Pepper: To taste
- Optional: Sherry for deglazing; flaked sea salt and cracked black pepper for finishing
Step-by-Step Instructions
Roasting the Chicken
Preheat your oven to 350°F (175°C). Place bone-in, skin-on chicken breasts on a baking sheet, rub them with olive oil, and season generously with salt and pepper. Roast for 35–40 minutes, until cooked through. Let cool, then remove the meat from the bones and skin, and dice into large cubes (4–6 cups). For convenience, this step can be done a day in advance.
Blanching the Vegetables
Bring a pot of salted water to a boil. Add diced carrots and (if using) frozen pearl onions. Blanch for 2 minutes, then drain and set aside.
Making the Filling
In a large saucepan, heat chicken stock and dissolve bouillon cubes for added richness. In a large pot or Dutch oven, melt 2 tablespoons of butter and sauté the onions over medium-low heat for 10–15 minutes until translucent. Add 3/4 cup of flour and cook, stirring constantly, for 2 minutes. Gradually pour in the hot chicken stock while stirring to form a smooth sauce. Simmer until thickened, about 1 minute.
Season the sauce with salt, pepper, and heavy cream. Fold in the cooked chicken, blanched carrots, frozen peas, and minced parsley. If desired, deglaze with a glug of sherry for extra depth. Adjust seasonings to taste.
Preparing the Pastry
In a food processor, pulse together 3 cups of all-purpose flour, 1 1/2 teaspoons kosher salt, and 1 teaspoon of baking powder. Add 1 cup (2 sticks) of cold unsalted butter, diced, and pulse until the mixture resembles coarse crumbs. With the motor running, add 1/2 to 2/3 cup ice water just until the dough comes together. Turn the dough onto a floured surface, knead briefly, form into a ball, wrap in plastic, and chill for at least 30 minutes (can be made a day ahead).
Assembling the Pot Pie
Preheat the oven to 375°F (190°C). Divide the chicken filling equally among four ovenproof bowls (or one large baking dish). Roll out the pastry on a floured surface into circles that are 1/2-inch larger than the rim of each bowl. Brush the outsides of the bowls with egg wash, place the pastry over each, trim, and crimp the edges to seal. Brush the tops with more egg wash, sprinkle with flaked sea salt and cracked pepper, and cut three slits for steam.
Baking and Serving
Place the bowls on a baking sheet and bake for about 1 hour, or until the pastry is golden brown and the filling is bubbling hot. Let cool for a few minutes before serving—this allows the gravy to thicken further and prevents burns.
Tips for Best Results
- Don’t overwork the dough: Mix just until it comes together for the flakiest crust.
- Use a sharp knife: When cutting vents, make sure they are large enough to let steam escape, preventing a soggy crust.
- Egg wash: This gives the pastry a beautiful, golden finish.
- Make ahead: Both the filling and the pastry can be prepared in advance, making assembly a breeze.
- Vegetable swaps: Feel free to add mushrooms, celery, or even corn for variety.
Frequently Asked Questions
Can I use store-bought pastry?
Yes, but homemade pastry has a superior flavor and flakiness. If you’re in a hurry, high-quality store-bought puff pastry works, but adjust baking times as needed.
What chicken is best for pot pie?
Bone-in, skin-on chicken (especially a mix of breasts, thighs, and drumsticks) yields the most flavorful meat. However, rotisserie chicken or leftover poultry works perfectly in a pinch.
Can I make this vegetarian?
Absolutely. Substitute chicken with hearty vegetables, mushrooms, and/or soy-based proteins. Use vegetable stock instead of chicken.
How do I prevent a soggy bottom crust?
If baking in a large dish, consider preheating the baking dish before adding filling, or blind bake the bottom crust for a few minutes before adding the filling and top crust.
Can I freeze chicken pot pie?
Assembled, unbaked pot pies freeze well. Just wrap tightly, and add a few minutes to the baking time when ready to cook. Leftover baked pie can also be frozen and reheated.
What goes well with chicken pot pie?
This is a self-contained meal, but a simple green salad or some roasted root vegetables make a great side.
Adapting the Recipe
Smitten Kitchen’s version is intentionally unfussy. If you want to experiment, try these variations:
- Crust: Add grated cheese to the pastry for a savory twist.
- Filling: Use leeks for sweetness, add potatoes for heartiness, or stir in fresh herbs like thyme or tarragon.
- Liquid: For a creamier filling, increase the heavy cream or add crème fraîche.
Why Roast the Chicken?
Roasting bone-in, skin-on chicken imparts deep flavor to the meat and provides a base for stock if you choose to make your own. The skin can be reserved and rendered into schmaltz for extra richness.
The Joy of Individual Pot Pies
Baking in individual bowls ensures each serving has plenty of crust. Plus, it’s a charming presentation—especially for gatherings or when you want to freeze single portions for later.
Food Safety and Storage
Store leftover pot pie in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven until warmed through. For longer storage, keep unbaked in the freezer.
Summary Table: Smitten Kitchen Chicken Pot Pie Essentials
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken | 4–6 cups cooked | Diced, roasted bone-in, skin-on |
| Onions & Carrots | 2 cups each | Blanched carrots, onions sautéed |
| Peas | 2 cups | Frozen, no need to thaw |
| Butter | 8 tablespoons | Divided between sauce and pastry |
| Flour | 3 3/4 cups | Divided between sauce and pastry |
| Heavy Cream | 1/4 cup | For richness and body |
| Pastry | 1 batch | 3 cups flour, 1 cup butter |
| Baking Powder & Salt | 1 tsp & 1 1/2 tsp | For lightness and seasoning |
Final Thoughts
Smitten Kitchen’s chicken pot pie recipe delivers comfort and satisfaction with every bite. Its straightforward preparation, emphasis on flavor, and the promise of a flaky, buttery crust make it a recipe worth revisiting again and again. Whether you’re baking for a crowd or prepping meals for the week, this version of the classic dish is sure to become a staple in your kitchen.
