Chef Susan Ytterberg, the owner of Golden Plum Personal Chef Services, loves comfort food but never found a chicken pot pie that spoke to her. According to Chef Susan, “Frozen chicken pot pie can be flavorless, and the crust disappoints. I’ve had others where the crust is great, but the filling is bland and the velouté sauce is runny.”
Below you’ll find Chef Susan’s updated recipe using the basic principles of most chicken pot pie recipes with one exception – it tastes incredible. It’s also an incredible way to repurpose leftover turkey or a rotisserie chicken, which will save on both prep time and dirty dishes.
Chef Susan’s Crazy Good Chicken Pot Pie
1 pound chicken tenders, patted dry (or use two cups leftover cooked chicken or poultry)
freshly ground black pepper
4 tablespoons unsalted butter
3 tablespoons flour
2 1/3 cups low-sodium chicken stock, warmed
¼ teaspoon white pepper
½ teaspoon ground rosemary
2 roll-and-fill pie crusts
8 ounces white button mushrooms, sliced
1 small onion, halved and sliced
1 russet potato, peeled and diced into 1/3” cubes and steamed for 10 minutes
1 cup frozen peas and carrots, thawed
1 cup grated Irish cheddar or other sharp, aged cheddar
3 tablespoons butter
1 tsp coarse salt
½ tsp pepper
1 egg, beaten
- Preheat oven to 375F.
- Season chicken tenders with salt and pepper, place on a parchment-covered sheet pan and roast for 25 minutes. When cool, cut into bite-sized chunks and set aside. (Skip this step if using leftover cooked poultry.)
- Meanwhile, melt 3 tablespoons of the butter in a saucepan over medium heat. Whisk in flour until combined, and the mixture has a nutty smell, about a minute or two. Whisk in the stock a ¼ cup at a time and continue cooking over medium heat until the mixture is thick and smooth. Remove from heat and add salt to taste along with white pepper and rosemary.
- Melt remaining butter in a skillet over medium heat, and sauté mushrooms until they have released their juices and begun to brown, about 8 minutes. Add onions and sauté for 5 more minutes. Remove from stove and allow to cool.
- In a large bowl, combined the cooked poultry, mushrooms, onions, carrots, peas, potatoes and velouté. Check for salt and adjust as needed.
- Lay round pre-made pie crust in the bottom of a 9”pie dish, allowing extra crust to hang over the edge.
- Spread filling evenly over the crust and sprinkle with grated cheese. Place second crust on top and crimp edges to seal, then use a paring knife to vent. Use a pastry brush to coat the top crust with beaten egg and place on a baking sheet to catch any drips. Bake golden brown and crust is completely cooked, about 55 minutes. Allow to cool for 25 to 30 minutes before cutting to ensure it is set, then slice and serve with a crisp green salad.
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