Uploaded March 2021 | Updated September 2026, 9 hours ago
Pot pie as the name implies is a pie made out of thickened soup. Chicken pot pie can easily be made from (leftover) chicken soup, or any other soup one feels inclined to turn into pie. Additional roux is used to further thicken the soup, in order for the pie to hold its shape. In this recipe, we use braisage leftover from poulet grandmere, and so we have to add some vegetables to it. If you’re using chicken soup which already contains a bunch of vegetables, there’s no need for that. Our braisage was full of onion flavor so we didn’t add onion or shallot, but we’d eaten all the large veg from it so we needed to add some vegetables to it.
Our Poulet Grand-mère video: youtu.be/9hEP4K57WGQ
Our pie crust video: youtu.be/PEakukC4wgI
Our basic roux video: youtu.be/QtJBEzD3pls
Pot pie is quite good left over one day. On the second day of being leftover, it starts to become a bit dry. A good salad would probably counteract this tendency.
Don’t place hot filling into the pie shell. Let the filling cool a bit before placing into the shell. Scraping the filling out of the pan into a fresh mixing bowl, perhaps a chilled stainless-steel mixing bowl, will help it to cool faster so that it won’t melt the butter in the pie crust.
Makes enough for 1 pie, 6-8 slices depending on appetite.
Equipment:
• 9” pie pan
• one or two nonstick skillets
• saucepan or skillet for thickening filling
• rolling surface and rolling pin
Ingredients:
1 1/2 cup chicken broth or braisage
1/4 cup AP flour
1/4 cup butter 1/2 stick
1/2 lb new potatoes parboiled, chilled, diced, browned
1/2 lb mushrooms sliced and browned
1 ea carrot peeled and diced
1 ea celery diced
1 ea onion diced, optional
1 ea shallot diced, optional
1/2 cup peas or other garnish as desired
8-10 stems parsley
4-6 stems thyme
2 ea chicken thighs roasted or braised
Procedure:
1. Preheat the oven to 350F.
2. In the saucepan, melt the butter and add any fresh vegetables such as carrots, celery, onion, shallot to sweat.
3. Sprinkle the flour over the sweating vegetables.
4. In a skillet, fry the skin from the chicken thighs to get them crispy and render the fat from them.
5. Fry the potatoes in the rendered chicken fat or vegetable oil until they have gained some nice brown color. It is possible to put the mushrooms in with them halfway through, or fry the mushrooms in a separate skillet with butter.
6. While everything is cooking, chop the parsley and thyme.
7. If the peas are frozen, put some water over them and warm them in the microwave to defrost them.
8. Once the flour-covered veg is done sweating, add the cold stock or braisage, stirring vigorously to incorporate the roux.
9. Add browned potatoes and mushrooms, and drained, defrosted peas to the saucepan.
10. Turn off the heat and move the saucepan or skillet to some location where it can start to cool.
11. Roll out the bottom pie crust, roughly 3/5 of the ball of dough.
12. Line the pie tin carefully with the crust.
13. Roll out the top crust.
14. Quickly fill the bottom crust with the cooled filling. It doesn’t have to be room temperature but it should not be hot enough to melt the butter.
15. Carefully place the top crust upon the filled pie, wetting the edges in advance if desired (with water or egg wash).
16. Crimp the top crust onto the bottom crust.
17. Place the pie on a sheet pan in the center of a preheated oven for 40-60 minutes.
Music: bensound.com/royalty-free-music
Pot pie as the name implies is a pie made out of thickened soup. Chicken pot pie can easily be made from (leftover) chicken soup, or any other soup one feels inclined to turn into pie. Additional roux is used to further thicken the soup, in order for the pie to hold its shape. In this recipe, we use braisage leftover from poulet grandmere, and so we have to add some vegetables to it. If you’re using chicken soup which already contains a bunch of vegetables, there’s no need for that. Our braisage was full of onion flavor so we didn’t add onion or shallot, but we’d eaten all the large veg from it so we needed to add some vegetables to it.
Our Poulet Grand-mère video: youtu.be/9hEP4K57WGQ
Our pie crust video: youtu.be/PEakukC4wgI
Our basic roux video: youtu.be/QtJBEzD3pls
Pot pie is quite good left over one day. On the second day of being leftover, it starts to become a bit dry. A good salad would probably counteract this tendency.
Don’t place hot filling into the pie shell. Let the filling cool a bit before placing into the shell. Scraping the filling out of the pan into a fresh mixing bowl, perhaps a chilled stainless-steel mixing bowl, will help it to cool faster so that it won’t melt the butter in the pie crust.
Makes enough for 1 pie, 6-8 slices depending on appetite.
Equipment:
• 9” pie pan
• one or two nonstick skillets
• saucepan or skillet for thickening filling
• rolling surface and rolling pin
Ingredients:
1 1/2 cup chicken broth or braisage
1/4 cup AP flour
1/4 cup butter 1/2 stick
1/2 lb new potatoes parboiled, chilled, diced, browned
1/2 lb mushrooms sliced and browned
1 ea carrot peeled and diced
1 ea celery diced
1 ea onion diced, optional
1 ea shallot diced, optional
1/2 cup peas or other garnish as desired
8-10 stems parsley
4-6 stems thyme
2 ea chicken thighs roasted or braised
Procedure:
1. Preheat the oven to 350F.
2. In the saucepan, melt the butter and add any fresh vegetables such as carrots, celery, onion, shallot to sweat.
3. Sprinkle the flour over the sweating vegetables.
4. In a skillet, fry the skin from the chicken thighs to get them crispy and render the fat from them.
5. Fry the potatoes in the rendered chicken fat or vegetable oil until they have gained some nice brown color. It is possible to put the mushrooms in with them halfway through, or fry the mushrooms in a separate skillet with butter.
6. While everything is cooking, chop the parsley and thyme.
7. If the peas are frozen, put some water over them and warm them in the microwave to defrost them.
8. Once the flour-covered veg is done sweating, add the cold stock or braisage, stirring vigorously to incorporate the roux.
9. Add browned potatoes and mushrooms, and drained, defrosted peas to the saucepan.
10. Turn off the heat and move the saucepan or skillet to some location where it can start to cool.
11. Roll out the bottom pie crust, roughly 3/5 of the ball of dough.
12. Line the pie tin carefully with the crust.
13. Roll out the top crust.
14. Quickly fill the bottom crust with the cooled filling. It doesn’t have to be room temperature but it should not be hot enough to melt the butter.
15. Carefully place the top crust upon the filled pie, wetting the edges in advance if desired (with water or egg wash).
16. Crimp the top crust onto the bottom crust.
17. Place the pie on a sheet pan in the center of a preheated oven for 40-60 minutes.
Music: bensound.com/royalty-free-music
