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The classics

Chicken Pot Pie

The filling goes in cold, always

Everything people get wrong about chicken pot pie happens before the oven. Grandma Eleanor's filling goes under the pastry cold, because warm filling melts the butter in the dough before the heat does and the crust comes out flat instead of tall. Ten ingredients, six steps, twenty-five minutes at 400, and a roux cooked a full minute so the sauce tastes of biscuit and not of flour.

Serves 6 · prep 30 min · cook 45 min

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Chicken Pot Pie laid out as an image, Watercolor style

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The ingredients

  • 2 lb chicken thighs
  • 6 tbsp butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 yellow onion
  • 3 carrots
  • 2 celery
  • 1 cup frozen peas
  • 1 sheet puff pastry

How to make it

  1. Poach the chicken thighs in the broth for twenty minutes, then pull the meat apart and keep every drop of the broth.
  2. Soften the onion, the carrots and the celery in the butter without letting them color.
  3. Add the flour and cook it a full minute, until it smells like biscuit and not like flour.
  4. Pour in the hot broth in three goes, whisking, then the cream, and let it thicken.
  5. Fold in the chicken and the peas, taste for salt, and let the filling cool before it meets the pastry.
  6. Top with the puff pastry, cut two slits in it, and bake at 400 °F for twenty-five minutes.

What makes the difference. The filling goes in cold. Warm filling melts the butter in the pastry before the oven does, and the crust comes out flat instead of tall.

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