Chicken Pot Pie Founding Farmers’ Chicken Pot Pie

Name: Chicken Pot Pie Founding Farmers’ Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Make the velout ingredients; 2 ounces olive oil or 2 ounces canola oil; 1 tablespoon unsalted butter; 2 cups small-diced yellow onions; 2 cups small-diced celery; 2 garlic cloves, minced; 1 bay leaf; 1 sprig fresh thyme; 3/4 cup flour; 1 cup chicken stock, warm; 2 cups whole milk, warm; salt and pepper; Make the filling and pie; 1/4 cup olive oil or 1/4 cup canola oil; 1 lb yellow onion, roughly chopped; 1 cup large-diced carrot; 3/4 cup large-diced celery; 2 garlic cloves, minced; 1 chicken bouillon cube; 3/4 cup white wine; 1 cup small-diced potato; 2 cups chicken, velout; 1 cup heavy cream; 2 tablespoons unsalted butter, plus extra for brushing; 1 tablespoon maple syrup; 1 cup peas (fresh or frozen); 2 1/2 lbs rotisserie chicken meat, cut into large pieces; 2 tablespoons grated parmesan cheese; 4 pieces pillsbury pie crusts (Just Unroll!); salt and pepper

Servings: persons

Make the velout ingredients
2 ounces olive oil or 2 ounces canola oil
1 tablespoon unsalted butter
2 cups small-diced yellow onions
2 cups small-diced celery
2 garlic cloves, minced
1 bay leaf
1 sprig fresh thyme
3/4 cup flour
1 cup chicken stock, warm
2 cups whole milk, warm
salt and pepper
Make the filling and pie
1/4 cup olive oil or 1/4 cup canola oil
1 lb yellow onion, roughly chopped
1 cup large-diced carrot
3/4 cup large-diced celery
2 garlic cloves, minced
1 chicken bouillon cube
3/4 cup white wine
1 cup small-diced potato
2 cups chicken, velout
1 cup heavy cream
2 tablespoons unsalted butter, plus extra for brushing
1 tablespoon maple syrup
1 cup peas (fresh or frozen)
2 1/2 lbs rotisserie chicken meat, cut into large pieces
2 tablespoons grated parmesan cheese
4 pieces pillsbury pie crusts (Just Unroll!)
salt and pepper

1
Make the veloute:
2
Heat the oil and butter in a large saute pan over low heat. Add the onions, celery, garlic, bay leaf, and thyme. Saute 5 to 8 minutes or until the onions are transparent. Sprinkle the flour over the vegetable mixture and continue to cook for an additional 2 minutes. Add the warm stock and milk, whisking to combine. Raise the heat and bring to a boil, then reduce the heat to a low simmer. Continue to simmer for 15 minutes. Add salt and pepper to taste. Remove the veloute from the heat and strain. Set the liquid aside.
3
Make the filling and pie:
4
Preheat the oven to 350 degrees.
5
Heat the oil in a large saute pan over medium heat. Saute the onions, carrots, celery, and garlic until the onions begin to soften. Add the chicken bouillon cube and white wine, and reduce by half. Add the potatoes and chicken veloute, and simmer for approximately 2 minutes. Add the heavy cream and continue to simmer until the potatoes are tender. Be careful not to burn the mixture. Remove from the heat. Fold in the butter, maple syrup, peas, chicken, and Parmesan cheese. Add salt and pepper to taste.
6
Divide the filling evenly into 4 oven-safe pie baking dishes. Top each with pie dough. Lightly brush the tops with the remaining butter, and if desired, sprinkle with pepper. Bake for about 40 minutes or until the dough is golden brown.

1933

kcal

Calories

Fat

112

Carbs

176

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: Make the velout ingredients, 2 ounces olive oil or 2 ounces canola oil, 1 tablespoon unsalted butter, 2 cups small-diced yellow onions, and more.

Yes, Chicken Pot Pie Founding Farmers’ Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!