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Meat, Americas

Chicken pot pie with green salad

Chicken pot pie with green salad is a Quebec style pie filled with chicken, carrots, potatoes and peas bound in a creamy sauce. It takes 1 hour 20 minutes to make for 4 people, medium difficulty, around €3.00 per person. The key is letting the filling cool before adding the top crust, so it bakes golden instead of melting.

A big Quebec style chicken pot pie, golden on top, hiding chicken, carrots, peas and a creamy sauce underneath.

Chicken pot pie with green salad
Total time
1 h 20
Difficulty
Medium
Cost per person
€3.00
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Under a golden crust sits a creamy filling where chicken, carrots and peas mingle in a sauce made with milk and broth. The texture plays crisp pastry against a soft, comforting center, with just enough thyme to season without taking over. The green salad on the side brings the freshness this hearty dish would otherwise be missing.

This is the kind of dish to plan for a Sunday when you have a bit of time, or for a weeknight if you make the filling the day before. Kids generally like this version better than a classic stew, since the pastry makes everything feel milder. It feeds a family easily and works for guests too, since it bakes quietly in the oven while you handle everything else.

The ingredients

4 people

Dairy

  • Pie crusts 2
  • Butter 40 g
  • Milk 30 cl
  • Heavy cream 10 cl
  • Egg 1

Butcher

  • Chicken breasts 500 g

Fruits and vegetables

  • Carrots 2
  • Potatoes 2
  • Onion 1
  • Thyme 3 sprigs
  • Green salad 1

Frozen foods

  • Frozen peas 150 g

Pantry

  • Flouroften in the pantry 40 g
  • Chicken brothoften in the pantry 20 cl
  • Olive oiloften in the pantry 2 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Cut the chicken, carrots and potatoes into small cubes and simmer them in water with the chopped onion. 12 min

    The cubes should stay a bit firm, they'll finish cooking in the oven.

  2. Melt the butter, add the flour, then whisk in the milk and broth until the sauce thickens. 8 min

    Use a whisk, never a spoon, to avoid lumps.

  3. Mix the sauce with the chicken, drained vegetables, peas, cream, thyme, salt and pepper.

    Taste and season generously, the filling will taste milder once baked inside the pastry.

  4. Line a pie dish with the first crust, pour in the filling, and cover with the second crust.

    Cut a small hole in the center so steam can escape.

  5. Brush with beaten egg and bake at 200°C. 35 min

    Place a baking sheet underneath in case juices spill over.

  6. Let rest for ten minutes and serve with the dressed green salad.

    The filling sets a bit, making it easier to slice.

Our tips to get it right

  • Drain the chicken and vegetables well before mixing them into the sauce, otherwise the extra water thins it out and softens the bottom crust during baking.
  • Lightly prick the bottom crust with a fork before filling it, so it doesn't puff up unevenly under the weight of the filling.
  • If the top browns faster than the center cooks, cover it loosely with foil for the last ten minutes of baking.

The variations

  • Swap the chicken for turkey or shredded rabbit, keeping the same sauce and vegetables.
  • For a vegetarian version, replace the chicken with mushrooms and white beans, and swap the chicken broth for vegetable broth.
  • For busy weeknights with kids, make individual portions in ramekins with pastry scraps, cutting the baking time to about 20 minutes.

What to serve it with

  • Green salad with vinaigrette
  • Homemade applesauce
  • Hot tea or herbal infusion

Storage

The pot pie keeps for 2 to 3 days in the refrigerator, well covered or in a sealed container. It freezes well, raw or baked, for up to 2 months, wrapped in plastic then foil. Reheat in the oven at 180°C for about 20 minutes, so the pastry turns crisp again.

Questions about this dish

Can you make the filling ahead of time?

Yes, you can make it the day before and keep it in the refrigerator in a sealed container. Just let it come back to room temperature before filling the pastry, for more even baking.

Can you use already cooked chicken, like rotisserie leftovers?

Yes, you can swap the raw chicken breasts for shredded cooked chicken. Add it straight to the sauce without simmering it with the vegetables.

How do you keep the bottom crust from turning soggy?

Let the filling cool down well before adding it to the crust, since hot filling soaks the bottom pastry. You can also blind bake the bottom crust for a few minutes for extra crispness.

Can you replace frozen peas with fresh ones?

Yes, if they're in season, use shelled fresh peas and simmer them a few minutes longer with the carrots. The flavor will be a touch sweeter.

How long does it take to make a chicken pot pie with green salad?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a chicken pot pie with green salad?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken pot pie with green salad cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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