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RR’s Individual Chicken Pot Pie

Chicken pot pies remind me that winter is coming.
Serves: 5
Prep Time: 1 hour 30 min
Cook Time: 35 min



2 ⅔ cups all-purpose flour
½ tsp kosher salt
½ cup unsalted butter, cold, cut into pieces
⅔ cups vegetable shortening, cold
6 tbsp ice water
1 tbsp ice water


2 lb chicken breast meat, cubed
2 tbsp olive oil
4 shallots, finely diced
3 stalks celery, finely diced
2 carrot(s), peeled and finely diced
1 tsp ground Dijon mustard
2 sprigs thyme
2 tbsp garlic, minced
2 Yukon gold potatoes, medium, peeled and chopped into half-inch dice
½ cup white wine

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Sift flour and salt together. With a pastry cutter, blend in the butter and shortening until the mixture resembles coarse crumbs. Add the ice water gradually until dough forms. Split dough in half and pat into 2 flat discs. Refrigerate for at least an hour or overnight.

  2. Heat the olive oil in a medium saucepan on medium-high heat. Sauté the shallots, celery, carrot and spices for about 1 minute.

  3. Add the chicken and garlic and continue to sauté for about 8 to 10 minutes or until just cooked through. Add the potatoes, wine and 35% cream into stock. Add the chicken mixture and bring to a boil. Reduce heat to low and simmer, partially covered, for about 30 minutes, until sauce is slightly thickened. Adjust seasoning and add the fresh parsley. Cool.

  4. Preheat oven to 400º F.

  5. Roll 5 of the pastry discs to a thickness of ¼ inch and transfer to a 12.7 cm or 5 inch ramekin. Refrigerate for 30 minutes.

  6. Spoon filling into the ramekins and brush edges of dough with egg wash. Roll out the other disc into a circle large enough to cover the pie with a 1 inch overhang. Cover filling with the pastry and crimp edges with a fork, making sure to seal well. Brush the top of the pie with egg wash and cut a hole in the centre to allow steam to escape during cooking.

  7. Bake the chicken pot pies for 20 minutes and then reduce heat to 350 degrees F. Continue baking until top crust is golden and cooked, about 55 to 60 minutes. Filling should be bubbling. Let rest for 10 to 15 minutes and serve.

Nutrition Info

Per 460 g serving Amount
Protein50 g
Fat55 g
Saturated Fat20 g
Carbohydrate67 g
Fibre4 g
Sugar3 g
Cholesterol155 mg
Sodium360 mg
Per 460 g serving % Daily Value
Vitamin A15
Vitamin C30
Vitamin B673
Vitamin B1236