When we’re craving a warm, comforting meal, chicken pot pie is always at the top of our list. This version takes the classic recipe up a notch by swapping a traditional pie crust for Four Cheese & Herb Butter Braid® Pastry. The result is a flaky, golden topping with savory cheese and herb flavor that pairs perfectly with a creamy chicken and vegetable filling.
Whether we’re serving dinner on a chilly evening or gathering the family around the table, this Chicken Pot Pie is hearty, satisfying, and surprisingly easy to make. One bite of the buttery pastry and rich filling, and you’ll understand why this recipe is destined to become a new family favorite.
Materials Needed
- Large pot or Dutch oven
- 2-quart baking dish
- Baking sheet
- Pastry brush
- Small mixing bowl
Storage Information
We store leftover Chicken Pot Pie covered in the refrigerator for up to 3 days. To reheat, we place individual servings in the microwave or warm the entire baking dish in a 350°F oven for 15–20 minutes, or until heated through. Reheating in the oven helps keep the Butter Braid® Pastry crisp and flaky.
Tips for Making a Chicken Pot Pie
- Reserve the cheese filling from the Butter Braid® Pastry and stir it into the sauce for even more rich, cheesy flavor.
- Allow the filling to cool slightly before topping it with the pastry to help keep the crust flaky.
- Brush the pastry generously with egg wash for a beautifully golden, bakery-style finish.
- Let the pot pie rest for several minutes after baking so the filling has time to set before serving.
How to Make a Chicken Pot Pie
Chicken Pot Pie
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings500
kcal16
Ingredients
1 thawed Four Cheese & Herb Butter Braid® Pastry
4 tablespoons butter
½ cup finely diced onion
½ cup finely diced carrots
½ cup finely diced celery
½ cup diced potatoes
3 cups shredded cooked chicken
¼ cup all-purpose flour
3 cups low-sodium chicken broth
¼ teaspoon turmeric
Salt, to taste
Black pepper, to taste
1 tablespoon fresh thyme, chopped
¼ cup half-and-half or heavy cream
1 egg
2 tablespoons water
Directions
- Prepare the Pastry
- We begin by setting the Four Cheese & Herb Butter Braid® Pastry out to thaw for about 2 hours.
- Once thawed, we carefully deconstruct the pastry, removing the cheese filling and setting it aside. We roll the pastry dough out on a lightly floured surface until it’s large enough to cover our baking dish.
- Make the Filling
- We preheat the oven to 350°F.
- In a large pot or Dutch oven, we melt the butter over medium-high heat. We add the onion, carrots, and celery, cooking for 3–5 minutes until the vegetables begin to soften.
- Next, we stir in the shredded chicken and sprinkle the flour over the mixture. We cook for about 1 minute, stirring constantly so everything is evenly coated.
- We slowly pour in the chicken broth, stirring continuously until the filling begins to thicken.
- Once thickened, we season with turmeric, salt, pepper, and fresh thyme before stirring in the half-and-half.
- We allow the filling to simmer for another 2–3 minutes. If it becomes too thick, we simply stir in a little more chicken broth until it reaches our desired consistency.
- Assemble the Pot Pie
- We pour the warm filling into a lightly greased 2-quart baking dish. Then take the 4 Cheese and Herb filling from the pastry and place on top of the mixture.
- Next, we deconstruct the Butter Braid® Pastry dough, lay it flat and use a pizza cutter to cut into strips. Lay the strips over the filling.
- Bake
- In a small bowl, we whisk together the egg and water to create an egg wash.
- We brush the top of the pastry with the egg wash to help create a beautiful golden finish.
- Placing the baking dish on a baking sheet, we bake for 25–30 minutes, or until the pastry is deep golden brown and the filling is bubbling around the edges.
- If the pastry begins browning too quickly, we loosely tent it with aluminum foil during the final 10–15 minutes of baking.
- Serve
- We allow the Chicken Pot Pie to cool for about 5–10 minutes before serving. Then we scoop generous portions onto plates and enjoy every warm, creamy, cheesy bite.
Chicken Pot Pie Recipe Video
Tips for Making Chicken Pot Pie
- Reserve the cheese filling from the Butter Braid® Pastry and stir it into the sauce for even more rich, cheesy flavor.
- Allow the filling to cool slightly before topping it with the pastry to help keep the crust flaky.
- Brush the pastry generously with egg wash for a beautifully golden, bakery-style finish.
- Let the pot pie rest for several minutes after baking so the filling has time to set before serving.
- Storage Information: We store leftover Chicken Pot Pie covered in the refrigerator for up to 3 days. To reheat, we place individual servings in the microwave or warm the entire baking dish in a 350°F oven for 15–20 minutes, or until heated through.
