Belle’s Chicken Pot Pie

If the words “chicken pot pie” evoke fond memories of the warming dish you enjoyed as a child, this recipe will transport you. Our Test Kitchen created a version that will be a hit with kids and adults alike. The filling is chock-full of tender white meat chicken, potatoes, peas and fresh thyme, then enriched with a bit of heavy cream. To streamline prep, the chefs skip the homemade crust and top the pie with ready-to-use puff pastry; their favorite brand is Dufour, which is exceptionally buttery and flaky. This is comfort food at its best.

Ingredients:

For the filling:

  • 2 bone-in, skin-on chicken breasts, 1 1/2 to 2 lb. (750 g to 1 kg) total
  • Kosher salt and freshly ground pepper
  • 3 Tbs. extra-virgin olive oil
  • 4 cups (32 fl. oz./1 l) chicken stock
  • 1 Tbs. chicken bouillon paste or 1 chicken bouillon cube
  • 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter
  • 1/2 large or 1 small yellow onion, diced
  • 3 leeks, white and light green portions, diced
  • 6 garlic cloves, minced
  • 1/3 cup (3 fl. oz./80 ml) dry white wine
  • 1/2 cup (1 oz./30 g) all-purpose flour
  • 1 Tbs. fresh thyme leaves
  • 1/4 cup (2 fl. oz./60 ml) heavy cream
  • 2 Yukon Gold potatoes, about 1 lb. (500 g) total, peeled and cut into 1/4-inch (6-mm) cubes
  • 3/4 cup (3 3/4 oz./115 g) frozen peas (not thawed)


For the crust:

  • 1 sheet frozen puff pastry, thawed but chilled
  • 1 egg, lightly beaten with 1 tsp. water
  • Flaky sea salt

Directions:

To prepare the filling, season the chicken breasts with kosher salt and pepper. In a 12-inch (30-cm) cast-iron skillet over medium-high heat, warm the olive oil until just smoking. Add the chicken, skin side down, and sear until golden and crispy, about 3 minutes. Turn the chicken over and cook until golden on the other side, about 3 minutes.

Transfer the chicken to a rimmed baking sheet (preferably a quarter sheet pan), reserving the skillet. Pour in 1/2 cup (4 fl. oz./125 ml) of the stock and cover with aluminum foil. Roast until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 165°F (74°C), 20 to 30 minutes. Keep the oven set at 425°F (220°C).

Meanwhile, start preparing the rest of the filling: In a small saucepan over medium-high heat, combine the remaining 3 1/2 cups (28 fl. oz./875 ml) stock and the chicken bouillon and bring just to a simmer. Keep warm over low heat.

In the same skillet used to sear the chicken, melt the butter over medium heat, stirring to scrape up any remaining bits of chicken. Add the onion, leeks and garlic and cook, stirring occasionally, until softened, about 8 minutes. Season with a big pinch of kosher salt and several grindings of pepper. Stir in the wine and cook, stirring occasionally, until absorbed, about 1 minute. Sprinkle in the flour, stirring to coat the vegetables, and cook for 1 minute to eliminate the raw flour taste.

Slowly pour in the warm stock-bouillon mixture, stirring to combine. The mixture may look clumpy, but it will smooth out after all the stock is added. Stir in the thyme and cream and cook, stirring continuously, until the mixture has thickened and pulls away from the bottom of the skillet, about 2 minutes. Remove from the heat.

When the chicken is done, let it cool slightly, then remove the skin and discard, or enjoy as a tasty snack or save for making stock. Remove the chicken from the bones and cut the meat into bite-size pieces. Discard the bones or save for stock.

Add the chicken to the skillet along with the accumulated juices and the stock from the baking sheet—that’s where all that good chicken flavor is! Stir in the potatoes and peas. Taste and adjust the seasoning with kosher salt and pepper. Divide the filling among 8 small cocottes or individual pie dishes.

To prepare the crust, unfold the puff pastry sheet and cut into 8 pieces, each the size of the pies. For each pie, place a pastry piece over the filling and crimp the edges. Brush the pastry generously with the beaten egg mixture and sprinkle with flaky sea salt.

Place the dishes on a baking sheet to catch any drips. Bake until the crust is puffed up and deep golden brown and the filling is bubbling, about 30 minutes. If the pastry is getting too brown, tent with aluminum foil. Let the pot pies cool for 5 minutes, then serve. Serves 8.

Williams Sonoma Test Kitchen