G&B Chicken Pot Pie

Chicken Pot Pie recipe from the Cafe at Ginger and Baker

This belly-warming combination of roast chicken, creamy white sauce, loads of veggies and fresh herbs within a flaky crust has been a mainstay in the Café ever since we opened. Really, is there anything more delicious than a bubbling pot pie on a chilly day? And just in case you’re snowed in and can’t have it here, we’ve created a version you can make at home.

This recipe makes one 9-inch double crust pie. You may also choose to make individual pies, you’ll just need to adjust crust and baking time.

Ginger and Baker Chicken Pot Pie

Individual Chicken Pot Pie in the Café
  • 1 recipe Traditional Pie Dough (see below) or 2 refrigerated pie crusts
  • 4 Tbsp. olive oil
  • 1 medium onion, diced (about 1 cup)  
  • 2 cloves garlic, minced
  • 1 cup dry white wine (such as Sauvignon Blanc), or substitute an additional cup of chicken stock
  • 3 carrots, peeled and cut into 1/2-inch cubes
  • 2 stalks celery, cut into small chunks
  • 1 cup fresh or frozen spring peas
  • 1 cup fresh or frozen corn
  • 1 cup fresh or frozen green beans
  • 4 cups cooked chicken, diced into 1-inch chunks (rotisserie chicken works great) 
  • 4 cups (32 oz.) chicken stock
  • 2 Tbsp. unsalted butter, softened 
  • 1/4 cup flour
  • 1/4 cup heavy whipping cream 
  • 1 Tbsp. chopped fresh chives
  • 1 Tbsp. chopped fresh parsley
  • 1 Tbsp chopped fresh tarragon
  • 1 tsp. chopped fresh rosemary
  • 1 tsp. chopped fresh thyme
  • 1-2 tsp. kosher salt
  • 1 tsp. ground white pepper
  • 1-2 Tbsp. fresh lemon juice

In a large skillet, heat olive oil on medium heat. Add onions and garlic and gently sweat the mixture until the vegetables are slightly translucent, but haven’t begun to brown. Add the wine (or 1 cup chicken stock) and reduce the liquid by half, about 5 minutes.

In a small bowl combine softened butter with flour, stirring until it forms a little dough ball (this mixture is called a beurre manié.) Add beurre manié to onion/wine mixture and whisk until butter and flour melt into the liquid. Add cream and stir again; mixture will be very thick. Leave mixture in skillet and set aside.

In a large (5-quart) pot set over medium-high heat add stock, carrots and celery and simmer until all the vegetables are barely tender, about 15 minutes. Stir a cup of hot stock into the onion/cream mixture (the stuff still resting in the skillet). Pour contents of skillet into stock/veggies, stirring until thoroughly combined. Simmer for an additional 5-7 minutes, until sauce begins to thicken. Remove heat and add chopped chicken, peas, corn, green beans and fresh herbs. Let cool for 5 minutes and season with salt, pepper and lemon juice (the juice provides a “bright” note to the savory components in this dish).

Let the filling cool before filling crust. (I like to fill my sink up 1/3 of the way with cold water, place my stockpot in the cool water, and then add about 4-5 cups of ice to the water to rush it along.)

To assemble the pie: Preheat your oven to 350° F and have a rimmed sheet pan ready. Choose your pan – we love using an 8-9-inch cast iron skillet, but any oven-safe dish will do. Spray the pan with cooking spray. 

On a lightly floured surface, roll out the bottom dough to roughly 4-5 inches larger than your baking dish. Transfer dough to dish, and leave the extra hanging over the sides. Now, roll out the top section, it should be about 2-3 inches larger than your dish. Set crusts aside.

Using a slotted spoon, transfer your cooled chicken and vegetable mixture to the bottom crust. I use a slotted spoon because I like to control the amount of liquid I put in my pot pie.  Make sure the liquid does not go higher than 1 inch from the pie rim. I like to fill the chicken and vegetables up to or just slightly over the rim line.

In a small bowl beat the egg with 1 tablespoon of water until thoroughly combined to make the egg wash. Brush (or use your fingers) the egg wash over the rim of the pie crust.

Take the reserved top crust and place it on the pie, slightly pressing the top crust to the bottom crust to seal. Trim the dough to be about 1-1.5 inches longer than the dish. Fold or tuck this dough under the bottom crust, creating rolled seal.

Crimp, pinch, or decorate the crust however you want. Cut 3-5 slits into the top of the crust, and brush egg wash generously over the top, making sure to get all the crimps and crevices. Place pie on a rimmed sheet pan (to catch the drips) and bake until the crust is golden brown, about 45-60 minutes. Remove pie from oven and allow the pie to cool 15 minutes before serving.  

Cutting into a Chicken Pot Pie at Ginger and Baker

Traditional Pie Crust Recipe

Yield: Pie crust (top & bottom) for a 9-inch pie pan 


  • 8 oz butter cubed, frozen
  • 12.5 oz all-purpose flour (2.5 cups)
  • 1/2 oz granulated sugar (1 Tbsp.)
  • 3/4 tsp. kosher salt
  • 1 tsp. apple cider vinegar
  • 3 fl. oz +/- ice water


Cube and freeze butter. Next, combine flour, sugar, and salt. Place in food processor. Add butter and mix until little balls form. Combine vinegar and water. Slowly add liquids to dry mixture until it reaches desired consistency. Shape into a puck and wrap with plastic. Let rest in fridge until cool throughout (at least 45 minutes). Roll out on a flour surface and shape as desired.