Our Famous Pot Pie Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). If using individual ramekins or a 9-inch pie dish, place it on a baking sheet.

Cook aromatics and vegetables

In a large ovenproof skillet or saucepan, melt 4 tbsp butter over medium heat. Add the diced onion and cook 4–5 minutes until softened and translucent. Add the carrots and cook 5 minutes more until beginning to tenderize. Stir in the thawed pearl onions and cook 2–3 minutes. Add garlic (if using from the bourbon sauce section, reserve here if you prefer) and cook 30 seconds until fragrant.

Make the roux

Reduce heat to medium-low. Sprinkle 1 cup all-purpose flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a roux, coating the vegetables evenly.

Add liquids

Slowly whisk in 3 cups chicken stock, scraping any browned bits. Then whisk in 1 cup milk or half-and-half until smooth. Bring to a gentle simmer while stirring; the mixture will thicken to a gravy-like consistency in 3–5 minutes.

Finish filling

Stir in the cooked chicken (4 cups), 1 cup peas, chopped fresh thyme, 1.5 tsp salt, and 1 tsp black pepper. Cook 1–2 minutes to heat through. Fold in the petite greens (2 cups) until they wilt into the filling. Taste and adjust seasoning. Remove from heat and let cool 10 minutes so filling thickens further.

Assemble pot pies

If using a single 9-inch dish: roll one thawed pastry to fit the dish bottom (if using pie crust, par-bake bottom 8 minutes). Pour filling into prepared dish. Drape second pastry over top, trimming excess and crimping edges to seal. For individual ramekins: cut pastry into rounds slightly larger than ramekin diameter, fill ramekins ~3/4 full, cover with pastry, trim and crimp edges, and cut a small steam vent in each top.

Egg wash and bake

Whisk 1 large egg with 1 tsp cold water to make egg wash. Brush pastry tops evenly. Place baking sheet with pies in preheated oven and bake 25–35 minutes (individuals 20–25 minutes) until pastry is golden brown and filling bubbles. If top browns too quickly, tent with foil for the final 5–10 minutes. Let rest 10 minutes before serving.

Sauté mushrooms

In a medium skillet over medium-high heat, melt 2 tbsp butter. Add 10 oz sliced mushrooms and a pinch of salt. Cook undisturbed 3–4 minutes to develop color, then stir and cook another 2–3 minutes until soft and browned.

Aromatics and deglaze

Add the minced shallot and 1 clove minced garlic to the mushrooms and cook 1–2 minutes until fragrant and softened. Remove pan from heat briefly and carefully add 2 tbsp bourbon to deglaze; return to heat and simmer 30–60 seconds to burn off the alcohol and reduce slightly.

Finish sauce

Add 1/2 cup chicken stock and 1 cup heavy cream to the mushrooms and bring to a gentle simmer. Add 1 tsp chopped thyme, 1/2 tsp salt, and 1/2 tsp black pepper. Simmer 4–6 minutes until slightly thickened. Taste and adjust seasoning. Keep warm and spoon over individual pot pies or pour over slices of the assembled pie when serving.