Jul 14 2026
Restaurants›Redcoat Tavern›Amish Chicken Pot Pie Recipe

Amish Chicken Pot Pie Recipe

Inspired by Redcoat Tavern
Time1h 15m
Serves4

topped with French puff pastry

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Ingredients

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Filling

Topping and Finish

Optional (for richer filling)

Method

Prepare and Cook Filling

  1. 1

    Preheat and prep

    Preheat the oven to 400°F (200°C). Pat the chicken pieces dry with paper towels and season lightly with 1/4 tsp of the salt and a pinch of pepper.

  2. 2

    Sauté vegetables

    In a large, ovenproof skillet or Dutch oven over medium heat, melt 2 tablespoons of the butter. Add the diced onion, carrots, and celery and a pinch of salt. Cook, stirring occasionally, until the onions are softened and the carrots begin to tenderize, about 6–8 minutes.

  3. 3

    Brown the chicken

    Push the vegetables to the side of the pan and add the remaining 1 tablespoon of butter. Increase heat to medium-high, add the chicken pieces in a single layer, and cook until lightly browned on the outside, about 3–4 minutes total (they will finish cooking in the sauce). Stir together with the vegetables.

  4. 4

    Make the roux

    Reduce heat to medium. Sprinkle the 1 cup of all-purpose flour evenly over the chicken and vegetables and stir to coat. Cook the flour for 1–2 minutes, stirring constantly, to remove the raw flour taste but do not let it brown significantly.

  5. 5

    Add liquids

    Gradually whisk in 2 1/2 cups of chicken broth, scraping up any browned bits from the bottom of the pan. Then whisk in 1 cup of whole milk (or a mix with up to 1/2 cup heavy cream if using). Add the bay leaf and dried thyme. Bring the mixture to a gentle simmer; it will thicken as it heats. Simmer for 6–8 minutes until the sauce is glossy and coats the back of a spoon.

  6. 6

    Season and finish filling

    Stir in the frozen peas, chopped parsley, remaining salt and pepper (to taste), and optional 2 tablespoons sherry or wine if using. Remove the bay leaf. Taste and adjust seasoning. If the filling is too thick, stir in up to 2 tablespoons more broth or milk. If it’s too thin, simmer a couple more minutes to reduce.

Assemble and Bake

  1. 7

    Prepare pastry

    On a lightly floured surface, unfold the thawed French puff pastry sheet and gently roll once or twice to eliminate major creases and to fit your skillet or baking dish (roughly 9–10-inch diameter for a skillet, or trim to fit a 9x9-inch square). Chill briefly if it becomes too soft.

  2. 8

    Fill the dish

    If using an ovenproof skillet, ensure the filling is bubbling gently and spread evenly. If using a separate baking dish, transfer the hot filling into a 9-inch ovenproof skillet or 9x9 baking dish and smooth the surface with a spatula. Allow to cool 3–5 minutes so the pastry won’t immediately melt.

  3. 9

    Top with pastry

    Brush the rim of the skillet or dish lightly with water to help the pastry adhere. Lay the puff pastry over the top, tucking any excess around the edges or trimming for a neat edge. Use a fork to crimp or press edges lightly to seal. Cut 3–4 small vents in the center of the pastry to allow steam to escape.

  4. 10

    Egg wash and bake

    Whisk the egg with 1 teaspoon cold water to make an egg wash. Brush the pastry surface evenly with the egg wash and sprinkle lightly with coarse sea salt if desired. Place the skillet/dish on a rimmed baking sheet to catch any drips and bake in the preheated 400°F (200°C) oven for 20–25 minutes, until the pastry is puffed and deep golden brown.

  5. 11

    Rest and serve

    Remove from oven and let rest 8–10 minutes to allow the filling to set slightly. Slice and serve warm, garnishing with additional chopped parsley if desired.

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