In this recipe the cast iron sizzles and the puff pastry puffs with pride. Today’s special? A soul-warming, showstopping Chicken Pot Pie made the old-fashioned way—starting with a whole bird and ending with golden, buttery glory. Let’s dig in!
Ingredients
For the Chicken
• 1 whole chicken (about 3–4 lbs)
• Water (enough to cover chicken in a pot)
• 2 tsp dried thyme
• 2 bay leaves
• Salt & pepper to taste
For the Filling:
• 3 tbsp butter
• 3 tbsp flour
• 1½ cups chicken broth (reserved from poaching)
• 1 cup milk
• 2 tsp dried thyme
• Salt & pepper to taste
• 12 oz frozen mixed vegetables (carrots, green beans, corn, peas)
• Shredded chicken (from the whole bird)- you may not need all of it depending on the size
For the Pie:
• 1 puff pastry sheet
• 1 egg, lightly beaten (optional, for egg wash)
Instructions
Boil the Chicken
Place the whole chicken in a large pot and cover with water. Add thyme, bay leaves, salt, and pepper. Bring to a boil, then simmer until the chicken is fully cooked and tender (about 60–75 minutes).
Shred the Chicken
Remove the chicken and let it cool slightly. Shred the meat and set it aside. Save the broth!
Make the Cream Sauce
In a large skillet, melt butter and whisk in flour to make a roux. Slowly add 1½ cups of your homemade broth and 1 cup of milk. Stir until thick and creamy.
Season the Sauce
Add thyme, salt, and pepper. Stir well.
Add Veggies & Chicken
Toss in your frozen mixed vegetables (no need to thaw) and the shredded chicken. Stir until everything is coated in creamy goodness.
Assemble the Pie
Pour the filling into your cast iron pan or another oven safe dish. Cover with the top crust, crimp the edges, and cut a few vents in the top.
Bake
Preheat the oven to 400°F. Bake for 35–45 minutes until the crust is golden brown. Optional: brush with egg wash for extra shine.
Serve & Enjoy
Let cool for 10–15 minutes before slicing. Serve with a simple salad and crusty bread.
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Final Thoughts from Chef Ali
This pot pie doesn’t mess around. It’s hearty, nostalgic, and packed with love—just the way Grandma would’ve done it (if Grandma had a freezer full of mixed veggies and a knack for flaky crusts).
From scratch stock to creamy filling to that buttery crunch—this is comfort food that earns its keep.