Top Michael Symon Chicken Pot Pie Recipe: Home-Style Comfort

Michael Symon’s chicken pot pie elevates comfort food to an art form, crafting a symphony of flavors that dance across your palate.

Velvety fillings cuddle beneath a flaky, sun-kissed crust promising pure culinary bliss.

Succulent chicken intertwines with colorful vegetables, creating a medley that whispers of home and hearth.

Professional techniques transform this humble dish into a gourmet experience that tingles taste buds.

Unexpected aromatic herbs and carefully selected ingredients weave magic into every forkful.

Layered with love and precision, this pot pie transcends ordinary meal preparation.

Let your dinner table become a stage for this mouthwatering performance that beckons with irresistible warmth.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Calories: 450 kcal

Servings: 4

Ingredients List for Michael Symon’s Chicken Pot Pie

• All-Purpose Flour: Select unbleached flour for pure, clean flavor and consistent texture.
• Sugar: Opt for fine granulated sugar that blends smoothly into dry ingredients.
• Salt: Use fine sea salt for balanced seasoning and enhanced dough flavor.
• Unsalted Butter: Choose high-fat European-style butter for extra flakiness and rich taste.
• Ice Water: Use filtered water for clean, neutral liquid that helps bind ingredients.

• Onion: Pick firm, heavy onions with tight, papery skin for maximum sweetness.
• Carrots: Select bright orange, crisp carrots without soft spots or blemishes.
• Celery: Choose stalks that are firm, bright green, and tightly packed.
• Frozen Peas: Use premium brand with bright green color and no ice crystals.
• Dried Thyme: Select fragrant, recently packaged herbs for intense herbal notes.
• Flour: Pick unbleached all-purpose flour for smooth thickening.
• Chicken Stock: Use low-sodium stock for better control of overall seasoning.
• Heavy Cream: Select fresh, high-fat cream for luxurious, velvety texture.
• Chicken: Use rotisserie or freshly cooked shredded chicken for convenience.
• Salt and Pepper: Choose freshly ground black pepper and kosher salt for robust flavor.

• Egg: Select fresh, large eggs at room temperature.
• Milk: Use whole milk for richer, more golden crust.
• Salt and Pepper: Sprinkle flaky sea salt for extra crunch and flavor.

Tools Required for Michael Symon’s Pot Pie

• Food Processor: Perfect for mixing pie crust ingredients quickly and evenly.
• Large Skillet: Essential for sautéing vegetables and creating rich, flavorful filling.
• Ramekins or Baking Dish: Ideal for individual or family-style pot pies.
• Rolling Pin: Helps roll out pie dough smoothly and evenly.
• Measuring Cups and Spoons: Ensures precise ingredient measurements.
• Whisk: Great for mixing egg wash and blending ingredients.
• Knife: Useful for chopping vegetables and trimming pie crust edges.
• Cutting Board: Provides a clean surface for chopping ingredients.
• Plastic Wrap: Helps wrap and chill pie dough.
• Pastry Brush: Perfect for applying egg wash to create a golden, shiny crust.
• Oven: Bakes pot pies to golden, crispy perfection.

Cooking Steps for Michael Symon’s Chicken Pot Pie

Craft Cozy Chicken Pot Pie

• Whip Up Buttery Pastry

Create a magical dough by blending flour, a pinch of sugar, and salt in a food processor. Drop in cold butter chunks and pulse until crumbly. Splash in icy water until dough comes together. Shape into two smooth discs, wrap snugly, and chill in the refrigerator for one hour.

• Build Flavor-Packed Filling

Sizzle onions, carrots, and celery in a skillet until soft and fragrant. Toss in sweet green peas and a sprinkle of aromatic thyme. Dust with flour, then pour in rich chicken stock and creamy goodness. Let the mixture bubble and thicken. Fold in tender shredded chicken and season with salt and pepper for a taste explosion.

• Assemble and Bake

Warm up the oven to a toasty 400°F. Roll out chilled pastry and drape over individual ramekins or a large baking dish. Pour in the mouthwatering chicken mixture and crown with another layer of buttery crust. Crimp the edges to seal in all the deliciousness.

• Transform into Golden Perfection

Brush the pastry top with a silky egg wash and sprinkle with a touch of seasoning. Bake for 15 minutes, then lower the heat to 375°F. Continue baking until the crust turns a gorgeous golden brown and the filling starts to bubble with excitement.

• Indulge and Enjoy

Let the pot pies rest for a short while, allowing the filling to settle and flavors to mingle. Serve up this ultimate comfort dish straight from the oven and watch everyone’s eyes light up with joy.

Symon’s Pot Pie Tips and Modifications

Creative twists and smart cooking hacks will elevate this classic comfort dish.

Replace chicken with turkey, diced ham, or plant-based alternatives like tofu for a personalized protein punch. Different meats bring unique flavors and keep the recipe exciting.

Experiment with seasonal vegetables like butternut squash, parsnips, or sweet potatoes to add depth and nutrition. Roasting vegetables beforehand intensifies their natural sweetness and complexity.

Use a mix of butter and shortening for an extra flaky crust. Freeze butter before cutting to ensure maximum crumbliness. Cold ingredients are the secret to achieving that melt-in-your-mouth texture.

Prepare the pot pie filling and crust a day in advance, storing separately in the refrigerator. This strategy reduces day-of cooking stress and allows flavors to develop more intensely.

Serving Michael Symon’s Chicken Pot Pie

• Serve Alongside Fresh Salads: Pair the chicken pot pie with a crisp green salad dressed in a light vinaigrette to balance the rich, creamy filling and add a refreshing contrast.
• Complement with Chilled Beverages: Offer a selection of cool drinks like iced tea, sparkling water with lemon, or a light white wine to cut through the pot pie's hearty flavors.
• Garnish with Fresh Herbs: Sprinkle chopped parsley, chives, or thyme on top of the pot pie just before serving to add a bright, aromatic touch and enhance the visual appeal.
• Create a Cozy Dining Experience: Serve in individual ramekins for a charming, personalized presentation that makes each guest feel special and enhances the comfort food feel.

Storage and Reheating for Symon’s Pot Pie

• Preserve Pie Perfection: Storage Solutions
• Refrigerate leftover pot pies in airtight containers for up to 3-4 days. Cover tightly to maintain freshness and prevent moisture loss.
• Freeze for Future Feasts
• Wrap individual pot pies securely in plastic wrap and aluminum foil. Store frozen pot pies for maximum 2 months. Label containers with preparation date for easy tracking.
• Reheat with Care
• Warm refrigerated pot pies in 350°F oven for 15-20 minutes. Frozen pot pies require 45-60 minutes of heating. Always ensure internal temperature reaches 165°F for food safety.
• Smart Meal Prep Strategies
• Prepare pie filling and crust one day ahead. Store separately in refrigerator to maintain crisp pastry texture. Assemble just before baking for maximum flavor and flakiest crust possible.

Hearty Michael Symon Chicken Pot Pie Recipe

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4.6 from 32 reviews

• Total Time: 1 hour 30 minutes
• Yield: 4 1x

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Description

Hearty michael symon chicken pot pie delivers classic comfort with a modern twist. Home cooks can elevate weeknight dinners through rich, creamy filling and flaky golden crust you’ll savor until the last delicious bite.

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Ingredients

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• 1 whole pulled roasted chicken
• ½ cup flour
• 1 ½ cups flour
• 4 tbsps unsalted butter
• 8 tbsps cold, cubed unsalted butter
• 3 cups chicken stock
• 1 cup frozen peas
• ½ cup diced celery
• ½ cup peeled, diced carrot
• 1 diced yellow onion
• ¼ cup heavy cream (or half & half)
• 1 tbsp milk
• 1 egg
• 2 tbsps thyme leaves
• 1 tsp sugar
• ½ tsp salt
• 3 ½ tbsps ice water
• salt & pepper

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Instructions

1. Pastry Preparation: Pulse flour, sugar, and salt in a food processor. Add cold butter and blend until mixture resembles coarse crumbs. Drizzle ice-cold water and process until dough forms. Divide into two portions, wrap, and refrigerate for one hour.
2. Vegetable Sauté: Melt butter in a skillet over medium heat. Sauté onions, carrots, and celery until softened. Season with salt and pepper. Introduce green peas and thyme, then dust with flour, stirring to coat evenly.
3. Sauce Development: Pour chicken stock and heavy cream into vegetable mixture, stirring constantly to create a smooth sauce. Add shredded chicken and simmer until mixture thickens and becomes creamy.
4. Dough Assembly: Roll chilled pastry to 3 millimeters thickness on a floured surface. Line ramekins or baking dish with pastry, trimming excess edges. Fill with chicken-vegetable mixture, leaving minimal space at the top.
5. Crust Finishing: Cover filled dishes with remaining pastry, creating an elegant top crust. Crimp edges to seal decoratively. Whisk egg with milk and brush over pastry surface. Sprinkle with flaky sea salt and cracked black pepper.
6. Baking Process: Preheat oven to 200 degrees Celsius. Bake for 15 minutes, then reduce temperature to 190 degrees Celsius. Continue baking 45-60 minutes until crust turns golden and filling bubbles. Rest for 15-20 minutes before serving to allow filling to set.

Notes

• Chill Dough Strategically: Cold butter and resting time create flaky, tender pastry layers that melt in your mouth, preventing tough, dense crust.
• Prevent Soggy Bottom: Roll pastry thin and avoid overfilling ramekins to ensure crisp, golden crust that maintains structural integrity.
• Season Generously: Balance flavors by seasoning vegetables and sauce with salt and pepper throughout cooking process, enhancing overall taste profile.
• Rest Before Serving: Allowing pot pies to cool 15-20 minutes helps filling set, preventing burning and ensuring perfect texture when serving.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 17 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 100 mg