This comforting dish is infused with the flavors of a traditional bouquet garni enhanced by celery leaves, and the filling of the pie is more brothy than that of most versions.
Ingredients
Makes 4 to 6 servings
Step 1
Preheat oven to 375°F. Butter 11x7-inch glass baking dish. Roll out pastry on lightly floured surface to 13x9-inch rectangle. Transfer to baking sheet and chill.
Step 2
Place parsley, thyme, celery leaves, and bay leaves on large square of 2 layers of moistened cheesecloth. Gather cheesecloth and tie securely.
Step 3
Melt butter in large saucepan over medium-high heat. Add diced celery and shallots; sauté 5 minutes. Add broth and bouquet garni; bring to boil. Add chicken. Reduce heat to medium-low and simmer until chicken is just cooked through, about 12 minutes. Remove chicken. Increase heat to medium; boil mixture until reduced to 1 1/2 cups, about 15 minutes. Add cream and return to boil. Add potato cubes; cover and cook until tender, about 10 minutes. Remove pan from heat. Using tongs, remove bouquet garni, squeezing juices back into pan. Cut chicken into bite-size chunks and add to pan. Mix in peas. Season with salt and pepper.
Step 4
Pour mixture into baking dish. Top with pastry; press overhang to sides of dish. Bake until golden, about 35 minutes.
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Reviews (50)
Back to TopLove it as is! But I usually double the vegetables because that's what I prefer. Have also added carrots with good results.
pickyboys
Chicago, IL
4/23/2018
Made a bunch of changes: LOTS more veggies, chopped onions, carrots, and especially leeks! Gave the sauce a great flavor. Had to add 1 cup more stock to accommodate all the veggies. . Added a little flour to the chicken and sautéd it before I added stock, to thicken the sauce. Used a different crust: basic flaky pie crust 101858 here on Epicurious. (BTW, DO do this crust the day before, and let your dough sit in the fridge. This crust was INSANELY great!) I discovered that I could do the filling ahead, let it cool, and then add the crust and bake later. Very convenient not to have to do it all in one go, especially when cooking for company. Baked in separate dishes, and served to dinner guests, who completely flipped for this. NOT skinny, what with all the cream. Worth eating salads for the next three days. Will definitely make some version of this again.
rimabg
Eureka, CA
5/1/2017
More like onion pie. The only flavor that came through was the onion. As others wrote, my sauce curdled and the entire effort was really disappointing. Now the house stinks and I have 3/4 of an inedible pie with expensive chicken that will probably be thrown out.
jbscanlan
1/8/2017
First of all, this is not an easy recipe in the sense that it there are many steps. It took me 2+ hours to make. I did make the stock from scratch (used water and stock veggies while poaching the chicken), so that added probably 10 minutes. My family liked it, but I would suggest adding flour to thicken the liquid as others have mentioned. It was a little too soupy for my tastes in the end. I think you could even skip the cream if you wanted to.
Anonymous
Mamaroneck, NY
10/22/2016
This was excellent, but if you are looking for a white sauce/creamy pot pie, try another recipe. I looked through several recipes and this matched best with the ingredients I had on hand. The flavor of the sauce was delicious, but you almost can't tell there is any dairy in it at all. I added mushrooms, omitted the potato, but otherwise made as is. and would de
kadelhh
McLean, VA
1/19/2014
This was really lovely for dinner. I actually brought a rotisserie chicken, shredded the meat and added it. I also mixed 2 tablespoons flour with the heavy cream, skipped the potato and added carrots. Instead of serving with a dome of puff pastry, I rolled out crescent roll dough baked it as a sheet and served along side. I have class everyday, so this was a really great/fast way to make dinner. Tomorrow night we'll have the leftovers with a crusty baguette!
mrsvandike
Cincy, Ohio
10/1/2012
I love this recipe ...but you must add cheese. Its not negotiable. Enjoy
arcayman7
Newport beach. ca
8/29/2012
I added some dry white wine.
Anonymous
11/16/2009
Good base recipe, but really needed some 'oomph'! Using 6" ramekins, I cut a circle of puff pastry dough for each bottom, baked for 15 minutes, filled with turkey mixture, placed a larger puff pastry round on top, and baked another 15-mins. For the mixture, I added mushrooms, carrots, celery, leeks, potatoes and SHERRY was the key ingredient. A little corn starch was necessary to thicken the filling. Having individual 'meals' made serving this much easier and leftover ramekins in the frig will last several days.
Anonymous
Newport Beach, CA
10/31/2009
This recipe is great with chicken or turkey. If pre-cooked turkey is utilized (eg. Thanksgiving leftovers) it should be placed into the recipe as the potatoes are added so as to not overcook it and also because the turkey would most likely be pre-chunked at this point. If the turkey or chicken is somewhat dry I have found that the reduction step may be omitted. Please ensure that if you do not reduce the mixture, you do not cover the pan. Enjoy this fabulous recipe!
fearnod
The Army, Alaska
10/12/2009
Very easy. I have made many times with different variations. Best one so far, is: cook up a one or two strips of thick cut bacon, then saute veggies in bacon grease (double veggies). Added 2 Cloves of garlic. Always have added corn, which is a great touch. I use 1% milk and then do 1 T of butter/flour roux after potatoes have cooked up. Still tastes great and has less fat. Skip the bouquet garni and add your favorite dried or fresh herbs. Keep it simple! Very good.....
Anonymous
Portland, OR
3/29/2009
I made this a few times always a big hit. added baby carrots,crimini mushrooms and garlic.
valives
old saybrook
2/2/2009
I made this several times, a big hit with teens and adults. I too added baby carrots criminin mushrooms and three clove garlic. Find that Pilsbury is better than pepperidge farm pastry. I also thikened the broth. Yummy a big hit.
valives
old saybrook, ct
2/2/2009
Am making this tonight for the second time and cannot wait! I tweaked the recipe a bit, adding carrots, rosemary, and corn, and reducing it all like mad. But overall I think it's perfect as-is. Creamy, warm, and comforting. Perfect winter fare!
squirrelyrobin
Toronto, ON
1/14/2009
我做的这道菜连续两个晚上(Christmas eve), both delicious (the first with the addition of carrots; the second with an addition of both carrots and mushrooms). If you're looking for gross, thickened broth, don't do this. You should absolutely add more vegetables-carrots, mushrooms, extra peas--and use less cream; I think the trick to having a less runny broth is to let it reduce. Everyone asked for seconds (and I saw some plate-licking) on both tries, and it's a lovely recipe which I will definitely use again, soon.
seashellfactory
New York, NY
12/25/2008
