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Creamy Chicken Pie

A French twist on an American comfort food favorite

Who doesn't love chicken pot pie? If you're looking for a gourmet twist on a comfort food classic, look no further! A combination of cream sauce with wine, vegetables and chicken will produce an unforgettable dish. Perfect for Sunday dinner or a night in with friends. Portion size is a generous 4, but can be broken down into 6 smaller portions if preferred.



3 boneless, skinless chicken breasts sliced into 1" cubes
Canola or olive oil cooking spray
3 medium carrots, thinly sliced and peeled 2 celery stalks, chopped
1/2 medium yellow onion, diced
1 cup white mushrooms, sliced
1/2 cup frozen peas (optional)
3 tbsp butter
1 small shallot, minced
1 garlic clove, minced
1/4 cup beef stock
1/4 cup dry white wine
1 cup heavy cream
2 tbsp fresh parsley, chopped
1/2 freshly squeezed lemon juice
2 pre-made pie crusts (pilsbury or similar)
Pinch of salt
Pinch of white pepper


Preheat the oven to 400 degrees. Place one pie crust into a 9x9 square glass baking dish, poke all over with a fork and set aside. In a medium saucepan, add a generous spray of canola cooking spray and heat over medium-high. After patting chicken cubes dry, add to the pan and cook until lightly browned. Remove chicken from pan and set aside. Once the oven is pre-heated, add baking dish with pie crust and bake for approximately 10 minutes or until crust is golden-brown. Remove from oven.

Add butter to saucepan and melt over medium-high heat. Once melted add shallots and garlic. Sautee shallots and garlic just until transparent. Add mushrooms, celery and carrots, reducing heat to medium. Cook for about 5-7 minutes or until vegetables are tender, stirring occasionally. Add beef stock and wine to vegetables over high heat and bring to a boil, until the liquid slightly thickens to a light syrup. Add heavy cream and boil again until cream is slightly thickened. Once boiling, remove from heat. Add chicken cubes, lemon juice, salt and white pepper. Stir sauce well, and fold in chopped parsley and frozen peas (optional).

Pour mixture into the casserole dish. Cover the mixture with the remaining pie crust and poke holes all over the top of the crust and pinch corners closed. Bake in the over for an additional 20-25 minutes at 400 degrees until crust is golden brown. Remove from oven and cool for 10 minutes before serving.

**If you would like smaller, more exact portions, use small ramakins instead of a casserole dish, and instead of lining the ramekins with pie crust, simply fill with mixture and top ramekin with crust, poke with holes and bake the same way you would with the original instructions.

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4 generous portions

Nutritional Information
Per Serving

no nutrition information available

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