• Andrew Zimmern Cooks: Chicken Pot Pie


Chicken Pot Pie

By Andrew Zimmern

This is the chicken pot pie of your dreams. Creamy, rich and flavorful, it’s the homey, comfort food classic that everyone in the family craves. It’s also a great way to utilize leftovers—the recipe would be equally delicious with last night’s roasted turkey, pork or lamb, alongside whatever veg you have in the fridge that needs to get used up.

Watch Andrew make this recipe:

Chicken Pot Pie

Servings: 6


  • Pie dough, enough for 1 double crust pie or half recipe of this pie dough
  • Flour, for dusting
  • Dry beans or pie weights, for blind baking
  • 5  1/2 tablespoons butter, divided
  • 1/2 cup onion, diced
  • 1/2 cup leeks, diced
  • 1 teaspoon fresh thyme leaves
  • Salt
  • Pepper
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 2 tablespoons parsley leaves
  • 2  1/2 tablespoons flour
  • 2 cups rich chicken stock
  • Meat from half of a poached chicken, 3 to 4 cups diced
  • 1/2 cup frozen peas, thawed
  • 1/3 cup heavy cream
  • 1 egg, beaten with 2 tablespoons heavy cream or milk


I’m making my pot pie with a whole chicken that I poached in chicken stock for about 1 hour. Be sure to reserve the poaching stock to make the sauce. If you’re using up last night’s chicken or turkey, skip this step. You’ll need about 4 cups of diced meat for the pie and 2 cups of rich stock.

Preheat oven to 350 degrees F.

Roll out the pie dough a few inches larger than your ovenware, here I’m using an 11″ x 8″ rectangular baking dish. Line your baking dish with the dough and trim off the excess. Line the dough with parchment paper and fill with dry beans or pie weights. Place in the oven and blind bake for 20 to 25 minutes.

Meanwhile, make the pot pie filling. Melt two tablespoons of butter. Add the onions, leeks and thyme, and cook until onions are lightly caramelized, about 5 minutes. Season with salt and pepper, then add the carrots, celery and parsley. Push the vegetables to the outsides of the pan, then add the remaining butter and flour to the center. Stir to incorporate and make a roux. Add the stock 1 cup at a time stirring until it’s smooth. Next add the chicken, peas and cream. Cook for a few more minutes until thickened. Stir, then taste and add extra salt and pepper as needed.

Remove the blind baked crust from the oven, then turn the temperature on the oven up to 375 degrees F.

Fill the crust with the chicken and vegetable mixture. Roll out the top crust to about 1/8-inch thick and then cut to fit the baking dish with an extra inch of overhang. Drape the top crust over the pot pie and decoratively crimp the edges. Make two holes in the top of the pot pie to vent. Brush with egg wash and cook in the oven for 30 to 40 minutes, until browned. Allow to rest for 10 minutes before you serve.

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