Homemade Chicken Pot Pie with Gruyere Crust

[et_pb_section fb_built=”1″ _builder_version=”4.17.4″ custom_padding=”0px||||false|false” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]If you are looking for the perfect comfort food this Homemade Chicken Pot Pie is it! It’s loaded with sweet parsnips, tender roasted chicken and topped with a buttery, gruyere pastry crust.[/et_pb_text][el_masonry_gallery image_ids=”1365,1387,1381″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]

I offer affiliate links to help you find what you need to re-create my recipes. If you like what I do, you can support me through these links and I will receive an affiliate commission at no additional cost to you. All opinions remain my own.

Gruyere Pastry Crust

This all-butter crust is combined with gruyere cheese and black pepper – making it the perfect topping for a pot pie!

The recipe comes together quickly in the food processor and rests while you prepare the filling. Begin by mixing the flour, salt and pepper in the food processor. Add the cold, cubed butter and pulse a few times until you still have large pieces of butter.

[/et_pb_text][el_masonry_gallery image_ids=”1355,1356,1357″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Then add the shredded gruyere cheese and continue to pulse until you have a uniform mix with pea-sized pieces.[/et_pb_text][el_masonry_gallery image_ids=”1358,1359″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Add in half of the very cold water and pulse a few times. Add the remaining water and pulse until the dough just begins to come together. Do not over mix![/et_pb_text][el_masonry_gallery image_ids=”1360,1361″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Turn dough out onto a sheet of plastic wrap. Gather the dough together into a disk – kneading it only until the dough sticks together. If you handle the dough too much it will become tough. Cover the disk with the plastic wrap and allow to rest in the fridge for an hour while you prepare the filling.[/et_pb_text][el_masonry_gallery image_ids=”1362,1363,1364″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]

If you prefer to use shortening for your crust you can add the same amount of cheese to 1/2 of my Practically Foolproof Pie Crust recipe.

Homemade Chicken Pot Pie Filling

Start by adding the oil to your cast iron skillet (between 8 – 10″). *Optional: Try using bacon grease instead of the oil for added flavor. Add the leeks and cook for 2 – 3 minutes on medium heat. Then add the garlic cloves and herbs and continue to cook for 3 – 5 minutes more, until the leeks and garlic have softened and the herbs are fragrant.

[/et_pb_text][el_masonry_gallery image_ids=”1366,1367,1368″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Add the diced parsnips and celery root and cook for an additional 8 – 10 minutes, until the vegetables are beginning to soften.[/et_pb_text][el_masonry_gallery image_ids=”1369,1370″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Then mix the butter into the vegetables. Stir in the flour and cook for 2 – 3 minutes, then add the bullion paste.[/et_pb_text][el_masonry_gallery image_ids=”1371,1372,1373″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Next, very slowly add in the milk and cream, stirring constantly as you do to create a thick gravy.[/et_pb_text][el_masonry_gallery image_ids=”1374,1375″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Taste and adjust seasonings and gently fold in the diced roasted chicken.[/et_pb_text][el_masonry_gallery image_ids=”1378,1379″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]

Roasted Chicken

I prefer roasted chicken for this recipe as it has much more flavor than boiled. Although if you would like to, you can substitute boiled chicken breasts – I just recommend boiling them with onions and a bit of chicken bullion paste to bring out more flavor.

This is a great way to use a rotisserie chicken or you can roast the chicken in the oven with salt, pepper, garlic and lemon. The cooking times will vary depending on what cut of meat you use. This recipe is suitable for whatever cut you prefer.

If you’re making this around the holidays you can also use leftover turkey!

Bringing It All Together

After the crust has rested for 1 hour, dust your surface with flour and roll out the crust to fit your skillet. It will be thick. (It ends up tasting a bit like fancy cheesy biscuits 🙂 )[/et_pb_text][el_masonry_gallery image_ids=”1382,1383″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Top the skillet with the gruyere pastry crust and cover the edges with foil. Bake at 400 degrees for 30 minutes, remove the foil and continue to cook until the crust is golden.[/et_pb_text][el_masonry_gallery image_ids=”1384,1385″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]

Subsitutions

I know that many of the ingredients in this recipe may not be staples, but their substitutions typically are. If you are unable to source the ingredients or don’t want to make a special trip to the store you can use the following substitutions:

• Instead of the large leek you can substitute a medium diced sweet onion
• Instead of the parsnip you can substitute an equal amount of carrot
• Instead of celery root you can substitute 2 diced celery stalks
• Instead of gruyere you can substitute equal amounts of sharp cheddar

What to Serve?

Serve this comforting classic with a fresh salad like my crisp Broccoli Salad with Cranberries or my Bold Radicchio Salad with Creamy Mustard Vinaigrette – coming soon! And if you’re looking to feed a crowd I’d suggest adding creamy mashed potatoes or wild rice!

What to Pair?

White Wine

Chardonnay is the perfect pairing for this Chicken Pot Pie! A Pouilly-Fuissen (a dry French Chardonnay with mineral notes) or Chablis (a dry French Chardonnay with notes of toasted oak) will really elevate the flavors!

Red Wine

If you are a red wine person, serve this with a light Pino Noir.

Do you have any memories of Chicken Pot Pie as comfort food?

[/et_pb_text][et_pb_code _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]

Rustic Chicken Pot Pie with Gruyere Crust

This Chicken Pot Pie is filled with delicious veggies and chicken in a creamy sauce and topped with a buttery gruyere pie crust!

5 from 1 vote

Print Pin Rate

Prep Time: 1 hour hour 15 minutes minutes

Cook Time: 45 minutes minutes

Servings: 4

Author: Kate O'Brien

Ingredients

Gruyere Pastry Crust

• 1 1/4 cup All-Purpose Flour + more for dusting
• 1/2 cup Cold Butter cut into 1/2" cubes
• 1/2 teaspoon Salt
• 1/4 - 1/2 teaspoon Black Pepper to taste
• 3 ounces Gruyere Cheese shredded
• 6 - 8 tablespoons Very Cold Water

Chicken Pot Pie Filling

• 2 tablespoons Olive Oil
• 1 large Leek or 1 med sweet onion, sliced
• Salt + Pepper to taste
• 3 cloves Garlic diced
• 4 large Sage Leaves diced or 1/8 tsp. ground
• 1 teaspoon Fresh Thyme Leaves or 1/2 tsp. dried
• 1 large Parsnip or carrot, diced
• 1 medium Celery Root or 2 celery stalks, diced
• 2 tablespoons Butter
• 2 tablespoons Chicken Bullion Paste
• 1/3 cup All-Purpose Flour
• 1/2 cup Whole Milk
• 1/2 cup Cream
• 3 cups Roasted Chicken diced

Instructions

Gruyere Pastry Crust

• Add flour, salt and pepper to the food processor and pulse quickly to mix. Add cold butter and pulse a few more times until there are large chunks. Add the gruyere cheese and continue to pulse until you have pea-size pieces of butter. Add half of the water and pulse a few times. Then drizzle in the remaining water and pulse until the dough just begins to come together. Don’t over-mix.
• Turn the dough onto plastic wrap and gather the dough together into a disk – kneading as little as possible to get the dough to stick together. Try not to over handle the dough or it will become tough. Cover with plastic wrap and allow to rest in the fridge for 1 hour.
• After 1 hour, dust the counter with flour and roll out the dough to fit your skillet size. The crust will be thick.

Chicken Pot Pie

• In a 10″ – 12″ skillet add 2 tablespoons of olive oil. *Optional: Substitute bacon grease for the olive oil for more flavor! Add the sliced leeks, season with a bit of salt and pepper and cook on medium heat for 2 – 3 minutes. Add the garlic, sage and thyme and continue to cook for an additional 3 – 5 minutes, until the leeks and garlic have softened and the herbs are fragrant.
• Then add the diced parsnips and celery root and cook for 8 – 10 minutes, until the vegetables are soft. Add the butter and bullion paste and stir into the vegetables. Mix in the flour and cook for 2 – 3 minutes. Slowly add in the milk and cream stirring constantly until you have a thick gravy. Taste and adjust seasonings. Fold in the diced chicken and top with gruyere pastry crust.
• Preheat the oven to 400 degrees. Cover the edges of the crust with foil to prevent burning. Bake 30 minutes, remove foil and continue to cook until the crust is golden – another 10 – 15 minutes.