Chicken Pot Pie

Classic recipe made using Sous Vide chicken, crust from scratch, and frozen vegetables with a roux based sauce. Warning, this recipe uses a lot of butter, yum but…

Pie Ingredients

  • 3 oz butter
  • 3 oz flour
  • 1/3 cup onion – chopped
  • 1/3 potato – peeled and diced small so it cooks
  • 14 oz chicken broth
  • 2/3 cup milk
  • 10 oz package of frozen peas and carrots
  • 1 lb chicken – cooked day before
  • Pie crust – made at least two hours earlier


  1. Cook chicken: I like to Sous Vide chicken thighs with bone in and skin on to get a rich flavor. I cook this a day ahead and reserve the juice for the chicken stock. Take chicken out of frig when you start the crust so it can warm.
  2. Make crust: Start minimum of 3 hours before serving time but best to do it the day before.
  3. Heat oven to 425 deg. F.
  4. Make roux: In a 2 quart sauce pan, melt the butter and cook onions until translucent then stir in flour. Keep stirring until the flour gets a light toast. Add broth in stages, smoothing out the sauce at each stage to eliminate lumps.
    1. Add milk. Heat to a boil stirring constantly.
    2. Add rest. Once the boil starts, add the chicken, potatoes, peas, and carrots and remove from heat.
  5. Pour sauce into crust-lined dish.
  6. Cover chicken mixture with pie crust and flute the edge.
  7. Bake about 35 minutes or until crust is golden brown.
  8. Let pie rest 10 minutes before cutting


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