Chicken Pot Pies

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Comfort food classics like chicken pot pie are trending on menus. They're also perennial favorites of customers at both restaurants and noncommercial operations. For his traditional version of the recipe, chef Jon Buchanan combines poached chicken and sauteed vegetables with a rich velouté sauce, then covers the filling with scratch-made pie pastry before baking.


2 med. carrots, julienned
2 bulbs fennel, julienned
4 ribs of celery, sliced
6 garlic cloves, chopped
1 yellow onion, julienned
Butter for sautéing
Salt and pepper, to taste
3-4 lb. chicken
Chicken stock or water

4 oz. butter
1 cup flour
1 qt. chicken stock
1 qt. heavy cream
2 tbsp. chopped parsley
1 tbsp. chopped chives
Salt, pepper, and herbs, to taste

Pot Pie Pastry:
3 cups flour
12 oz. butter or shortening
1 cup ice water
Egg wash


1. Prepare Filling: Sauté the carrots, fennel, celery, garlic, and onion in butter until caramelized. Season with salt and pepper; set aside.

2. Poach chicken in chicken stock or water seasoned with salt and pepper; cool in liquid. Remove cooled chicken and cut meat from bones.

3. Prepare Velouté: In saucepan, melt butter. Stir in flour and cook, stirring, 3-4 min. until the roux gives off a nutty aroma. Stir in stock and cream. Whisk until sauce begins to boil. Season with salt, pepper, and herbs.

4. Prepare Pastry: In mixer beat flour and butter until it forms pea-sized pieces of dough. Gradually add water and mix until dough comes together. Refrig_erate until firm.

5. Preheat oven to 400°F. Divide dough into six 3-oz. balls. Roll out each ball on a floured surface to a circle large enough to cover an individual round ramekin.

6. Mix cooked chicken and vegetables into velouté. Fill 6 ramekins with filling mixture. Cover with pastry and crimp edges. Brush with egg wash.

7. Bake pot pies 20-30 min. until golden.

Source: Recipe from Chef Jon Buchanan

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