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Chicken Pot Pie w/ Parmesan Herb Crust

Prep Time: 3 hrs

Cook Time: 30 mins

A homemade cream sauce and parmesan herb pastry crust help to elevate the traditional pot pie. You can change up the vegetables and meat used to create several different flavors.


  • 1 1/4 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon minced fresh tarragon
  • 4 tablespoons grated parmesan
  • 1/2 cup unsalted butter, cut into small cubes and chilled
  • 3-5 tablespoons ice water
  • 8 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups milk
  • 1 1/2 - 2 teaspoons kosher salt
  • 1 1/2 teaspoons ground sage
  • 1/4 teaspoon ground mustard
  • cracked black pepper to taste
  • 3 1/2 pounds boneless skinless chicken thighs, fat removed
  • 2-3 tablespoons oil
  • salt/pepper
  • 1 pound bacon
  • 1 sweet yellow onion, diced
  • 3 stalks celery, halved lengthwise and diced
  • 3 carrots, cut into planks and diced
  • 5 ounces button mushrooms, chopped
  • 1 tablespoon minced garlic


For the Pastry:
Add the flour, sugar, salt, minced tarragon and parmesan to a food processor. Pulse a few times to combine.
Add the chilled butter cubes and pulse in short bursts until it resembles a coarse meal with some larger butter pieces still remaining.
Sprinkle with 3 tablespoons of the ice water and pulse a few times. If the mixture does not hold together when squeezed, add the remaining 2 tablespoons of water one at a time, pulsing until it holds together.
Dump the mixture out onto a counter mat or large sheet of plastic wrap and quickly press into a disk. Tightly wrap the disk in the plastic wrap and allow to chill for 2 hours.
For the Cream Sauce:
Add the butter to a saucepan and melt over low heat. When melted, sprinkle the flour over the butter and quickly whisk to incorporate. Continue to cook over low heat while stirring. The flour mixture will begin to turn a light golden color and then begin bubbling. This takes about 4-5 minutes on low heat.
Add the milk, kosher salt, sage, ground mustard and a few turns of cracked black pepper. Whisk to incorporate and continue cooking on low heat. Be sure to scrape up any flour along the edges of the pan. Your sauce will slowly begin to thicken; keep stirring until it has thickened almost to a gravy. Taste for flavor and adjust seasonings if desired. Remove from heat and set aside.
For the Filling:
Brown and crumble the bacon, reserving 3 tablespoons of the bacon grease. Set aside.
Season the chicken with salt/pepper. Heat the 2-3 tablespoons oil in a large pan and cook the chicken until done throughout and golden brown. Chunk into bite-sized pieces and set aside.
Place the reserved bacon grease in a large saucepan that will hold all the vegetables, sauce and meat. Heat over medium heat until the grease is hot. Add the celery, onion, and carrot. Saute until the vegetables have softened slightly. Add in the mushrooms, minced garlic, chicken, and crumbled bacon. Toss to combine and allow to heat through. Season with a few pinches of salt/pepper.
When the mixture is hot, pour the cream sauce into the pan and stir to combine. Taste for seasoning and adjust if desired. Allow this mixture to cool slightly while rolling the pastry.
To Finish Pastry and Assemble:
Remove the disc from the refrigerator, unwrap and place on a floured surface. Allow to stand at room temperature for a few minutes. Sprinkle the top surface with a little flour and begin rolling the pastry out from the center. Do not roll back and forth on the pastry, only from the center out. Roll to a ⅛" thickness, rotating several times to avoid sticking. If sticking begins, dust a little flour underneath the pastry.
If you are making a casserole you can stop here with the pastry. If you are making individual dutch ovens, place a pot (or lid) on the dough and cut circles slightly larger than the size of the pot. Repeat until you have enough circles to cover your dutch ovens. Cut slits or decorative shapes in the center of the circles.
Preheat oven to 375 degrees. Grease the inside of your casserole or dutch ovens and fill with the creamy chicken filling.
For a casserole, carefully drape the pastry over top of the filling, fold excess over and pinch to create a fluted edge. Cut slits across the top to allow steam to vent. For dutch ovens, drape each circle over a pot and gently press the edges down over the top and onto the sides. Place on a baking sheet.
Bake for approximately 30 minutes or until the crust is golden brown.

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