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Classic Chicken Pot Pie

by Executive Chef Brian Alberg

We are pleased to share this warm and comforting recipe from the kitchens of the Red Lion Inn.

For that serious comfort food craving on a cold winter’s night, this dish fits the bill. A rich, savory filling sits inside a buttery pie crust. If you use frozen pastry, this dish is as simple as it is comforting. Makes 4-6 servings.


½ tsp. Salt
1 lb. Boneless Chicken Breasts (about 4), poached
¼ cup Onions, diced
½ cup Carrots, diced
¼ cup Parsnips, diced
2 Tbs. Butter
1 Tbs. Chopped Sage
3 cups Chicken Pot Pie Sauce (see recipe following)
1 pkg Frozen Puff Pastry Shells
1 Egg
2 Tbs. Whole Milk
Salt and Pepper


4 Tbs. Butter
4 Tbs. Flour
1 Tbs. Chopped Sage
4 cups Chicken Broth
Salt and Pepper


To Poach Chicken Breasts:

Place about 3 cups water in a saucepan with ½ teaspoon salt and bring to a boil. Remove from heat. Place chicken breast in hot water. Reduce heat to simmer, cover pot and gently simmer until cooked through, about on half hour. Remove breasts from water and when they are cool and cut into dices.

To Make Chicken Pot Pie Sauce:

Melt butter in medium saucepan. Add flour and sage and cook until slightly golden in color and the consistency of wet sand. Remove from heat. Slowly add chicken broth, stirring well until completely blended, making sure there are no lumps. Return to medium heat and simmer until thickened, stirring frequently. Add salt and pepper to taste.

To Assemble and Prepare Pot Pie:

Preheat oven to 350 F. Dice onions, carrots and parsnips. Melt butter in medium saucepan. Add vegetables and sauté until tender. Remove from heat. Add cooked chicken, sage, salt and pepper to taste. Place chicken mixture in a buttered, ovenproof baking dish. Pour sauce over vegetables. Place at least four discs of puff pastry on top of vegetables and sauce.

Prepare an egg wash by beating together the egg and milk. Brush egg wash over puff pastry. Bake for 30-35 minutes or until puff pastry is golden brown on top. Remove from oven and serve immediately.