Ginger and Baker Chicken Pot Pie

Chicken Pot Pie recipe from the Cafe at Ginger and Baker

This belly-warming combination of roast chicken, creamy béchamel, 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 two 9-inch pies, it’ll feed a crowd or you can make one for eating, one for freezing! 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
  • 1/4 cup butter
  • 1 cup chopped white onion
  • 3-4 cloves garlic, minced
  • 1 1/2 cups chopped celery
  • 1 1/2 cups chopped carrots
  • 1 1/2 cups frozen peas
  • 1 tsp. kosher salt
  • 1/2 bunch parsley, chopped 
  • 3-4 sprigs fresh tarragon
  • 3-4 sprigs fresh rosemary
  • 3-4 sprigs thyme
  • 1 quart chicken stock
  • 2 lbs. chicken thighs  
  • 1 lb. chicken breasts
  • 1 cup butter
  • 1 cup flour
  • 3 cups chicken stock
  • 4 cups heavy cream
  • 4 (9-inch) homemade or refrigerated pie crusts (2 pkg.)

Preheat oven to 425F. In a sauté pan, melt 1/4 cup butter and add onions, garlic, celery, carrots and frozen peas. Add salt and sauté for 5-8 min. Add chopped parsley, then chop and add tarragon, rosemary and thyme. Cook until the carrots are al dente. Cool the mixture in a shallow container.

Sprinkle chicken thighs and breasts with salt and pepper and drizzle with a little olive oil. Place on a baking sheet and roast until the internal temperature reaches 155F, usually about 25-30 minutes. Cool and shred the chicken thighs, then dice the chicken breasts. Reduce oven heat to 350F.

Make béchamel (white sauce). Melt butter in a large saucepan. Add flour and stir constantly until mixture begins to brown and gives off a nutty aroma. Whisk in chicken stock and cream. Bring to a boil, reduce to a simmer and cook, whisking constantly, until mixture thickens. Pour into a shallow container and cool completely.

In a large bowl, combine sautéed vegetables, chicken and béchamel sauce. Adjust salt and pepper, if needed.

Line two 9-inch pie pans with crusts. Divide filling mixture evenly between pies. Top filling with remaining two crusts, crimp edges and cut a few decorative slits in the crust to allow steam to escape. Brush tops with egg wash (2 egg yolks beaten with 1 Tbsp. water)

Bake at 350 for 35-40 min or until internal temperature reaches 155F. Let stand for 10 minutes before cutting.

Freezing option. Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet and cover edges loosely with foil. Bake for 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and internal temperature reaches 165F.

Cutting into a Chicken Pot Pie at Ginger and Baker