I live in Cleveland. I don’t know if you have ever been here before, but in the Winter it gets cold. In the recent past we have at least two days a year where we simply don’t leave the house. It isn’t for lack of want, I mean there is so much going on out in the world, but we honestly can’t leave. The city doesn’t plow the hood very often. We could walk, but to where? There is a gas station around the corner. They have soda and random elderly dried meat products. The convenient across the street is even scarier, with a deli case that kind of smells like feet. The bar down Lorain still lets people smoke inside. I sort of forgot those places even existed. On days like these I am glad for my freezer and random prior purchases. I give you, Kind of Adult Chicken Pot Pie.


Honestly I am not sure. 4 servings or so with another 4 servings minus the chicken to freeze, if that makes sense. (I used 3 HUGE bone in skin on breasts. I didn’t have enough meat for the entire batch of veggies and sauce so I mixed a smaller batch to bake for dinner, froze the rest of the veggie/sauce mixture, and saved the leftover chicken for the next day as chicken salad. So, It really depends on the amount of chicken from your breasts. They get roasted on their own, so mix things together a bit at a time for a good ratio and save the rest for other things.) This recipe could easily be halved.


Just under 3 lbs. bone in skin on chicken breasts (this was 3 large split breasts for me)

3 tablespoons olive oil

kosher salt to taste

fresh ground pepper

4 cloves garlic, minced

4 cups chicken stock

1 cup cooking sherry

8 tablespoons butter in 2 T and 6 T groupings

a dozen or so nice sized mushrooms like shitake or cremini, diced

2 chicken bouillon cubes or matching amount of soup base

2 cups onion chopped

3/4 cup all purpose flour

1/4 cup heavy cream

2 cups diced carrots

2 cups frozen peas

1 cup frozen corn

here is where I admit to using prepared puff pastry as my topping


Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast until cooked through. Change oven temperature to 375 if cooking pot pie immediately. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Pull the chicken by hand into bite sized pieces. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the 2 tablespoons butter and saute the garlic and mushrooms over medium-low heat until fragrant. Remove to a bowl. Add 6 tablespoons butter and saute onions until translucent, about 10-15 minutes. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the cooking sherry. Add the hot chicken stock. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the pulled chicken, mushrooms carrots, peas, and corn. Mix well. Pour mixture into baking dish.

Top with puff pastry sheet and cut vent holes. Wrap foil around the edges of the pot pie to prevent browning too early. Bake for 45-60 minutes, removing foil near end of cooking time, until golden brown on top and bubbling hot inside. Let sit for a few minutes when removed from the oven and then serve.

You can prepare the pie filling ahead of time and then keep in the fridge until it id time to put the top on and cook.

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