The Pastry Queen'S All Sold Out Chicken Pot Pie

Name: The Pastry Queen'S All Sold Out Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 3 tablespoons unsalted butter; 1 large russet potato, peeled and diced; 3 garlic cloves, minced; 1 red bell pepper, diced; 8 ounces button mushrooms, sliced; 1/2 teaspoon crushed red pepper flakes; salt & freshly ground black pepper; 1 purchased cooked rotisserie chicken or 1 whole stewed chicken, cooled; 8 ounces fresh green beans, cut into 1-inch pieces (optional); 1 (8 ounce) package frozen peas (optional); Cream Sauce; 1/2 cup unsalted butter; 1 cup all-purpose flour; 2 1/2 cups chicken stock, preferably homemade; 1/2 cup heavy whipping cream (optional); 1 dash hot pepper sauce, such as Tabasco; salt and fresh ground white pepper; Crust; 1 cup chilled unsalted butter; 3 cups all-purpose flour; 10 ounces chilled cream cheese; 1 teaspoon salt; 1/4 teaspoon fresh ground white pepper; 1 large egg (to wash the crust)

Servings: persons

Filling
3 tablespoons unsalted butter
1 large russet potato, peeled and diced
3 garlic cloves, minced
1 red bell pepper, diced
8 ounces button mushrooms, sliced
1/2 teaspoon crushed red pepper flakes
salt & freshly ground black pepper
1 purchased cooked rotisserie chicken or 1 whole stewed chicken, cooled
8 ounces fresh green beans, cut into 1-inch pieces (optional)
1 (8 ounce) package frozen peas (optional)
Cream Sauce
1/2 cup unsalted butter
1 cup all-purpose flour
2 1/2 cups chicken stock, preferably homemade
1/2 cup heavy whipping cream (optional)
1 dash hot pepper sauce, such as Tabasco
salt and fresh ground white pepper
Crust
1 cup chilled unsalted butter
3 cups all-purpose flour
10 ounces chilled cream cheese
1 teaspoon salt
1/4 teaspoon fresh ground white pepper
1 large egg (to wash the crust)

1
To make the filling:.
2
Melt the butter in a large saute pan set over medium heat. Add the onion and potato; saute for 5 minutes. Add the garlic, bell pepper, and mushrooms and saute about 15 minutes, until the potatoes are tender. Stir in the crushed red pepper and add salt and pepper to taste.
3
While the vegetables are sauteing, skin the chicken, pull the meat off the bones and shred the meat or cut into bite-size pieces. Place the green beans in a microwave-safe bowl and add enough water to cover. Cover the dish and microwave on high power about 10 minutes, until the beans are tender. Drain thoroughly. Stir the beans, peas and chicken into the vegetable mixture. Set the filling aside.
4
To make the cream sauce:.
5
Melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Whisk in the chicken stock and cook the sauce over medium heat until it thickens to the consistency of a cream soup. Add the cream, hot pepper sauce, and salt and white pepper to taste. Pour the cream sauce over the chicken filling and stir to combine. Fill individual 1'/4-cup capacity oven-safe bowls three - quarters of the way to the top with the creamed chicken filling.
6
To make the crust:.
7
Preheat the oven to 375 degrees F. Cut the butter into 16 pieces. In the bowl of a food processor fitted with a metal blade, pulse the butter and flour until crumbly. Add the cream cheese, salt, and white pepper. Continue pulsing just until the dough forms a ball.
8
Set the dough on a flat surface dusted with flour. Use a floured rolling pin to roll the dough out to 1/4-inch thickness. Measure the diameter of the pot pie bowls-mine are about 4 inches across-and cut out dough rounds that are 1 1/2 inches larger in diameter. Whisk the egg in a small bowl. Lay the dough rounds on top of the pot pies, making sure the dough hangs evenly over each bowl. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.

1989

kcal

Calories

123

Fat

137

Carbs

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 25 ingredients. The key ingredients include: Filling, 3 tablespoons unsalted butter, 1 large russet potato, peeled and diced, 3 garlic cloves, minced, and more.

Yes, The Pastry Queen'S All Sold Out 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!