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White wine sauce being poured next to a slice of chicken pot pie.

Chicken Pot Pie

A chicken pot pie chock-full of chicken, wild rice instead of potatoes, fresh vegetables, herbs, a sauce made of chicken broth and wine. Topped with a flakey golden pastry crust.
4.96 from 23 votes
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Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes
Servings: 8 servings
Calories: 565kcal
Author: Pat Nyswonger

Ingredients

For the Pastry Crust:

For the Sauce:

  • 7 tablespoons butter
  • 7 tablespoons flour
  • ½ cup white wine
  • 3-½ cups chicken stock
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • Salt and pepper to taste

For the Filling:

  • 2 tablespoons olive oil
  • 1 cup chopped leek
  • ½ medium fennel bulb trimmed, core removed and coarsely chopped (about 1 cup)
  • 2 carrots about 8-inches each cut into 1/2-inch pieces
  • 1 stalk celery about 8-inches cut into 1/2-inch pieces
  • 2 cloves garlic crushed or minced
  • 8 ounces sliced crimini mushrooms
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 3-½ cups chopped cooked chicken
  • 2 cups cooked wild rice
  • 1 egg white lightly whisked with a fork

Instructions

For the Pie Crust:

  • Follow the instructions for the pie crust recipe. Form the dough into disks and place it in the fridge to chill.

For the Sauce:

  • Add the butter to a medium-size saucepan. When the butter melts, add the flour, stirring constantly until the mixture is golden brown.
  • Slowly add the white wine then add the chicken stock and fresh herbs.
  • Bring the sauce to a boil while whisking constantly and cook for five minutes. Reduce the heat to low and cook for an additional five minutes. Taste for seasoning and adjust if necessary. Remove from the heat and reserve while making the filling.
  • Preheat the oven to 400°F

For the Filling:

  • Add the olive oil to a large skillet set over medium-high heat and when it is hot add the chopped leek, fennel, carrots and celery. Cook for five minutes, stirring occasionally until the carrots are slightly tender.
  • Add the garlic, mushrooms, sage, thyme, rosemary salt and pepper. Cook an additional two or three minutes. Add the cooked chicken, wild rice and half of the white wine sauce. Mix to combine adding additional sauce if needed.
  • The filling should be well moistened but not sloppy wet. Reserve additional sauce to pass to guests at the table. Remove the filling from the heat and set aside.
  • Roll the pastry into a large circle and place it in a 9-inch pie plate.
  • Spoon the filling into the pie plate.
  • Roll the top crust out and place it over the pie filling, trim and crimp the edges. Cut vents in the top of the pastry crust, brush with the egg white and place the pie on a baking sheet to catch any drips.
  • Transfer to the middle of the oven and bake for 40-45 minutes or until the crust is golden brown.
  • Reheat the extra white wine sauce and serve with the chicken pot pie.

Notes

  • There is a lot of filling and the pie will me slightly mounded. You will need to use a large saute pan to cook the filling. I used a 11-inch cast iron casserole dish. It has tall sides and holds all the filling.
  • To freeze the pot pie before cooking it, let the filling cool completly then place the top crust on the pie. Keep the pie in a freezer proof container and freeze for up to 3 months. Let the pie thaw overnight in the fridge before baking it.
  • The cooked pie will keep in the fridge for 3 days or in the freezer for 3 months.

Nutrition

Serving: 1 | Calories: 565kcal | Carbohydrates: 37g | Protein: 25g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 623mg | Fiber: 3g | Sugar: 4g