Weeknight Chicken Pot Pie

Active Time:

30 mins

Total Time:

40 mins

Yield:

6 servings

"With stunning architecture, bustling streets, and wonderful shopping, London has always been one of my favorite cities to visit," says Justin Chapple. "On a recent trip, it became clear that modern British cooking is another reason to keep the city at the top of my list. London’s chefs are pushing boundaries and redefining British cuisine with both simple and avant-garde interpretations of the classics. At St. John — where pies reign supreme — the chicken pie delighted with pops of bright capers."

Inspired by the super savory chicken-and-ox-tongue pot pie at St. John, this speedy weeknight version leans on rotisserie chicken and store-bought puff pastry to put dinner on the table in under an hour. Bone broth, which is used in the filling, pulls in extra richness and slow-cooked flavor. Bake the puff pastry separately from the filling to ensure a crisp and flaky, never soggy, topping.

Frequently Asked Questions

What is chicken pot pie filling made of?

A classic chicken pot pie filling is made with shredded or diced chicken (use a store-bought rotisserie chicken for ease); vegetables such as onions, celery, and garlic; and fresh herbs like chopped parsley or tarragon. A combination of a roux (butter and flour), chicken broth or stock, and milk or cream gives the filling its silky consistency.

What makes this creamy, savory filling stand out from the rest of the pack is the fact that it’s studded with briny capers and packed with silky leeks.

Notes from the Food & Wine Test Kitchen

Cut the puff pastry about 1/2 inch smaller than the baking dish so that after the pastry bakes and expands, it will fit snugly over the filling.

Make ahead

The filling can be made one day in advance and stored in an airtight container in the refrigerator. Bake the puff pastry just before assembling the pot pie. To warm the filling before assembling, heat over medium, stirring often, and thin with a splash of bone broth if needed. Proceed with step 3 as directed.

You can also freeze the filling for up to one month in an airtight container and proceed with the above instructions after thawing.

Suggested pairing

We recommend serving this pot pie with a rich white Rioja, such as Olivier Rivière La Bastid.

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Ingredients

1 (14- x 10-inch) sheet frozen puff pastry (such as Dufour), thawed
1 large egg yolk, beaten
8 tablespoons (1 stick) unsalted butter
3 leeks, trimmed and thinly sliced (about 2 cups)
1 yellow onion, chopped (about 1 1/2 cups)
2 celery stalks, chopped (about 1/2 cup)
1/2 teaspoon black pepper
1 1/2 teaspoons kosher salt, divided
4 garlic cloves, finely chopped
1/3 cup all-purpose flour
2 1/2 cups chicken bone broth
4 cups shredded rotisserie chicken (about 1 pound) (from 1 chicken)
1/2 cup chopped fresh flat-leaf parsley
1/4 cup drained jarred capers in brine

Directions

Preheat oven to 400°F. Unfold puff pastry sheet, and place on a parchment paper–lined baking sheet. Trim pastry to a 6 1/2- x 10 1/2-inch rectangle; reserve scraps for another use. Lightly score a 1/8-inch-deep crosshatch pattern into pastry using a paring knife, spacing rows 1 inch apart; brush evenly with beaten egg yolk. Bake pastry in preheated oven until puffed and golden brown, about 25 minutes, rotating pan on rack after 15 minutes. Let pastry cool on pan until ready to top pot pie. (Do not turn oven off.)
Meanwhile, melt butter in a large skillet over medium-high. Add leeks, onion, celery, pepper, and 3/4 teaspoon salt. Cook, stirring often, until vegetables are softened and just starting to brown, about 7 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Sprinkle with flour; cook, stirring constantly, until a film starts to form on bottom of skillet, 1 to 2 minutes. Gradually stir in bone broth. Bring to a simmer over medium. Cook, stirring often, until thickened, about 8 minutes. Stir in chicken, parsley, capers, and remaining 3/4 teaspoon salt. Remove from heat.
Spoon chicken filling into a 7- x 11-inch baking dish. Place cooked pastry over filling. Bake at 400°F until filling is hot and bubbling, 5 to 8 minutes. Let pot pie cool 5 minutes before serving.

Originally appeared in Food & Wine magazine, May 2024