Chicken Thigh Pot Pie

There are plenty of arguments about what, exactly, a chicken pot pie is. I’ve seen everything from a perfectly formed, two-crust pie, to a pan of soup topped with biscuits, to something that resembled an overstuffed Pop Tart called a pot pie. For me, pot pie has always been a single crust affair, filled with a thick stew laden with vegetables. In this case, a quick faux puff pastry. You can serve these in single serving ramekins, gratin dishes (as in the photo) or coquettes – the bottom crust being replaced by the “pot.” You can also mix it up when it comes to vegetables. My wife likes peas, so I’ve included peas here even though … I don’t like peas. I asked some friends on social media about potatoes – and there was some serious controversy. I say add them if you want, but the crust is enough stach for me.

Chicken Thigh Pot Pie

Recipe by DrewCuisine: American


Prep time


Cooking time



One crust chicken thigh pot pie.


  • 2 bone-in, skin-on chicken thighs

  • 2 cups chicken stock

  • ½ cup white wine

  • 1 large carrot

  • 2 ribs celery

  • 1 medium onion

  • 1 cup frozen or fresh cooked peas

  • 2 sprigs fresh thyme

  • 2 cups plus 2 tbsp AP flour

  • 2 cloves garlic

  • 8 tbsp butter

  • 1 tbsp salt

  • 1 egg


  • Poach the chicken thighs in 2 cups chicken stock with 1 tsp salt at a low simmer for 20 minutes. Remove the thighs, and allow them to cool slightly. Reserve this double stock to use in the next steps.
  • Discard the skin and bones and chop the chicken meat into ½-inch or smaller pieces.
  • Wash, peel, and dice the carrot.
  • Peel, trim, and dice the onion.
  • Peel, trim, and mince the garlic.
  • Wash, trim, and slice the celery ribs.
  • Add 2 tbsp of butter to a saucepan over medium heat. When the butter has stopped foaming, add 2 tbsp of flour, and stir to combine. Cook for 2 minutes or until the raw flour smell has dissipated.
  • Add the onion, garlic, carrot, peas, and celery to the butter and flour mixture and cook for 2 minutes.
  • Add the chicken stock, white wine, 1 tsp salt, pepper, and thyme. Cook just until the vegetables begin to soften – 5 minutes or so..
  • Remove from the heat and allow to cool before transferring to a storage container and refrigerating until well chilled, several hours to overnight.
  • Prepare the dough by mixing two cups of flour, 1 tsp of salt, and 6 tbsp of butter in bowl using a pastry mixer or a food processor. Pulse or mix just until the mixture roughly mixed – and some small pieces of butter are still visible
  • Drizzle cold water – up to ¼ cup – into the mixture until it comes together as a ball.
  • Wrap in plastic wrap and allow to rest in the refrigerator at least 30 minutes before using.
  • To finish, preheat your oven to 400°.
  • Roll out to ¼-inch thickness and cut into rounds that are ½-1-inch larger than your ramekins or dish.
  • To finish, fill 4 ramekins or dish with the filling. Wipe the tops clean to help the crust adhere, and drape a pastry lid over the ramekin, crimping the edges to seal.
  • Make an egg wash by beating 1 egg with 2 tbsp of cold water. Brush this generously over the pastry lid.
  • Cut one small vent in the pastry lid to prevent it puffing up and breaking.
  • Bake until the top is well browned and the fillings are bubbling (about 35 minutes).

Be sure to check out my other food project, The Weekly Menu!

One Comment

  1. Pingback: Chicken Thigh Pot Pie — The Chicken Thigh Guy | My Meals are on Wheels

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