Homemade Chicken Pot Pie with Crisp Green Salad

A rich chicken, mushroom, and vegetable pot pie uses a ready-made flaky crust, while a sharply dressed green salad cuts through the creamy herb gravy.

80 min

4 servings

Golden chicken pot pie with a thick chicken and vegetable filling sits beside a lightly dressed green salad.

Ingredients

2 tbsp unsalted butter

1 lb boneless skinless chicken thighs

2 carrots

2 celery ribs

1 yellow onion, diced

8 oz cremini mushrooms, sliced

1/3 cup all-purpose flour

1/4 cup dry sherry

2 cups chicken stock

1/2 cup heavy cream

1 tsp dried thyme

1 tsp chopped rosemary

kosher salt

black pepper

1 cup frozen peas

1 refrigerated rolled pie crust

5 oz mixed greens

2 tbsp olive oil

1 tbsp red wine vinegar

1 tsp Dijon mustard

Equipment

Large skillet · 9-inch deep-dish pie plate · Rolling pin or knife · Large salad bowl · Whisk

A filling that holds

Do not rush the gravy: the pan trail is the reliable cue that it will stay thick beneath the crust.

Keep the contrast

Dress the greens at the last moment and serve them beside, rather than over, the hot pie.

Start the filling

01. Heat the oven to 400 F so it is ready as soon as the pie is assembled.

02. Brown the seasoned chicken in 1 tbsp butter, then remove it while its center is still underdone; it finishes gently in the gravy.

Make the gravy

03. Cook carrots, celery, onion, and mushrooms until their liquid evaporates, which keeps the finished filling concentrated.

04. Cook the flour briefly, then add sherry, stock, cream, and herbs slowly; simmer until a spoon trail remains clear on the pan bottom.

Assemble and bake

05. Return chicken and peas to the thick gravy, simmer until cooked through, and correct the seasoning.

06. Fill the 9-inch pie plate, drape it with the refrigerated crust, crimp the edge, and cut vents so steam can escape.

07. Bake at 400 F until the crust is deeply golden and the thick filling bubbles through the vents.

Make the salad and serve

08. Whisk the olive oil, vinegar, Dijon, salt, and pepper, then toss with the greens only when the pie is nearly ready.

09. Rest the pie 10 minutes to let the gravy set, then spoon it into bowls alongside the crisp salad.