Chicken Pot Pie

A Deconstructed Winter Classic

By SAVOR Living

Prep Time: 15 Minutes | Cook Time: 25 minutes | Serves: 4–6

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Flaky, golden pastry paired with a creamy, comforting filling—this reimagined pot pie captures the familiar flavors we love, finished with a lighter, more elegant touch.

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Why We Love It

Everything we love about a winter classic—familiar, comforting, and refined just enough to feel new again.

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Ingredients

For the Filling

• 4 boneless, skinless chicken breast, cut into 1"  pieces

• 5 tbsp unsalted butter

• 1 tbsp olive oil

• 1 yellow onion, finely diced

• 2 carrots, small dice

• 2 celery stalks, small dice

• 1 bulb fennel, finely chopped

• 1/4 cup all-purpose flour

• 1½ cups cold whole milk as needed

• 16 oz chicken stock

• Kosher salt

• Freshly ground black pepper

• 2 tbsp fresh tarragon, finely chopped

For the Pastry

• 1 sheet good-quality puff pastry or pie dough

• 1 egg, beaten (for brushing)

  
  

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Method

1. Prepare the Pastry

   Preheat the oven to 400°F. Roll pastry slightly and cut into rounds sized to your ramekins (use your ramekin bowl or pastry ring cutter). Place on a parchment-lined baking sheet, brush lightly with egg wash, and bake until golden and puffed, about 15–18 minutes. Set aside.

2. Cook the Chicken

   Season chicken with salt and pepper. In a wide skillet, heat olive oil over medium heat. Sear chicken just until lightly golden (it will finish cooking later). Remove and reserve.  Once cooled, cut chicken into 1" cubes.

3. Build the Base

   In the same pan, melt butter. Add onion, carrot, celery, and fennel. Cook gently until softened and aromatic, about 6–8 minutes—no browning.

4. Create the Sauce

   Sprinkle flour over vegetables and stir for 1 minute. Whisk in 8-16 ounces of chicken stock until vegetables are almost covered. Then slowly whisk in cold milk, stirring constantly until smooth and thickened creating a roux.  If roux is too thin add a table spoon of flour, if too thick add a tablespoon of stock until desired consistency is achieved.

5. Finish the Filling

   Return chicken to the pan. Simmer gently until chicken is cooked through and sauce is creamy. Season with salt and pepper. Fold in fresh tarragon just before removing from heat.

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To Serve (Deconstructed Style)

Spoon the warm, creamy chicken filling into shallow bowls or ramekins.

Top each serving with a golden pastry round just before serving.

This keeps the pastry crisp while letting the filling stay light and luxurious.

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Make-Ahead & Hosting Notes

• Filling can be made up to 1 day ahead and gently reheated.

• Perfect for dinner parties—comforting but not heavy.

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Plating Notes

Serve on a wooden board or linen-draped table for warmth.

Finish with cracked black pepper or a few fresh tarragon leaves for color.

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Wine Pairings

Primary Pairing

White Burgundy (Chardonnay)

Creamy yet balanced, with enough structure to echo the richness of the sauce while staying elegant and restrained.

Alternate Options

• Unoaked or lightly oaked Chardonnay – keeps the dish feeling light and refined

• Viognier – floral and softly textured, lovely with fennel and tarragon

• Pinot Gris – gentle fruit and acidity without overpowering the dish

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