Chicken Potpie

Cook, Mains, Recipes, Sunday Supper

Chicken potpie is both an example of the best of American home cooking and a kind of culinary miracle worker, with a creamy sauce and a flaky pastry lid that are guaranteed to calm even the most jangled nerves. Both the pastry and the filling can be made ahead and refrigerated for up to 8 hours before assembling and baking.


Chicken Potpie


6 Tbs. unsalted butter

1/2 lb. button mushrooms, quartered

1 cup chopped leeks, white and pale green parts

1/2 cup finely diced carrots

1/3 cup fresh or thawed frozen peas

1/3 cup plus 1 Tbs. all-purpose flour

4 1/2 cups chicken stock or broth

1/3 cup dry sherry

2 tsp. minced fresh tarragon

4 cups cooked, shredded chicken

Kosher salt and freshly ground pepper

Double-crust flaky pastry dough

1 large egg


To make the sauce and vegetables, in a large fry pan, melt 1 tablespoon of the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until they begin to brown, about 6 minutes. Stir in the leeks and carrots, cover, and cook, stirring occasionally, until the leeks are tender, about 5 minutes. Remove from the heat and stir in the peas.


In a large saucepan, melt the remaining 5 tablespoons butter over medium-low heat. Whisk in the flour and let bubble gently for 1 minute. Gradually whisk in the stock and sherry and then the tarragon. Bring to a boil, whisking frequently. Stir in the shredded chicken and the mushroom-leek mixture and season with salt and pepper. Let cool until lukewarm, about 1 hour.


Preheat the oven to 400 degrees F. Spoon the chicken mixture into six 1 1/2-cup ovenproof soup crocks or ramekins.


Place the unwrapped dough on a lightly floured work surface and dust the top with flour. (If the dough is chilled hard, let it stand at room temperature for a few minutes until it begins to soften before rolling it out.) Roll it out into a rectangle about 20 by 13 inches and 1/8 inch thick. Using a 6-inch saucer as a template, use a knife to cut out 6 rounds. Beat the egg with a pinch of salt. Lightly brush each round with the egg. Place 1 round, egg side down, over each ramekin, keeping the pastry taut and pressing it around the ramekin edges to adhere. Place the ramekins on a rimmed baking sheet. Lightly brush the tops with the egg. Bake until the pastry is puffed and golden brown, about 25 minutes. Transfer each ramekin to a dinner plate and serve. Serves 6.

22 comments about “Chicken Potpie

  1. Allison Saber

    This is the perfect recipe for tonight. You didn’t mention piercing the crust, I usually do that because I worry about chicken pot pie explosion! Am I wasting my time? Is it not nessescary? Thank you!

  2. Bren

    I wish you would have printable options for recipes, to be able to fit the whole recipe onto one page, minus the other parts of the page


      What i do is copy what i want then go to mail paste it then print it delete the mail all set..

    2. Shay

      I start at the top, right click-hold to copy then I paste it on the notepad and save to my recipes in my file system. I copy only the parts I want.
      I am a total pot pie junkie. So this recipe sound wonderful.

  3. Laura

    I agree about a printable version (including a print icon). Also it would be great if I could add this recipe to my Williams Sonoma recipe box.

  4. Pam

    I also love your recipes….and the print icon option would be great! Thanks for sharing great food!!!

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  7. Robert

    Just select the text you want (including pictures) and copy, then paste it into a word processing document.

    Once in there you can also change the style in MS Word to CLEAR FORMATTING to remove any crazy formatting and then do with it what you like.

    You can also paste it into Word with PASTE SPECIAL so it just adds the text and nothing else.

  8. Robert

    And there is a print icon, it’s the little printer image next to the orange square with the plus in it.

    In Safari you can click that, then click PDF, then click PDF Preview and get an editable version of the document (in which you can delete text, resize images, remove images, or whatever). I assume there’s a way to do the same thing with other browsers.

    Personally I just copy the text and sometimes images and plug them into Word and only bother to reformat if I make and want to keep the recipe.

  9. PAT

    Can you include the calorie count and break down the fat, salt etc. this would be so helpful. This recipe sounds wonderful!

      1. Jackie

        I tried the website and it took me 15 minutes to calculate the nutritional value for this recipe. Perhaps including this information is a service you may consider providing for your readers. The recipe does sound wonderful and will be on my list of to make this week!

  10. Nancy

    i see that you have leeks in this recipe. is there something other then the leeks that can be used as i am
    allergic to them.

    thank you.

  11. Wynee Hawk

    I made this last week, great recipe! Loved how rich it was without using cream. My son ate it up, no leftovers!

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  14. Beth McClure

    If I use a deep dish pie plate instead of the ramekins should I change the cook time? I can’t wait to try this!

    1. Williams-Sonoma Editors Post author

      Hi Beth, You might need to increased the baking time, but not by much, as the ingredients inside the pie are already cooked. We’d guesstimate that it would take 30 to 35 minutes instead of 25. You just want to the filling to be hot and bubbling and the crust to be golden brown, so cook for 25 minutes, then peek and keep cooking as necessary. Hope this helps!


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