Easy Michael Symon Chicken Pot Pie Recipe for Cozy Comfort

Michael Symon’s chicken pot pie transforms humble ingredients into a culinary masterpiece that warms souls and satisfies hunger.

Rich, creamy fillings nestle beneath a golden, buttery crust that promises pure comfort.

Tender meat mingles with vibrant vegetables, creating a harmonious blend of textures and flavors.

Home cooks adore this classic recipe for its nostalgic appeal and impressive presentation.

Professional techniques elevate this traditional dish from simple to spectacular.

Unexpected spices and carefully selected ingredients make each bite a delightful surprise.

Each serving tells a story of passion, skill, and delectable home cooking: dive in and savor every moment.

Reasons Michael Symon Chicken Pot Pie Stands Out

• Craft Rustic Comfort: This chicken pot pie delivers a heartwarming culinary experience with its rich, homemade essence that wraps you in cozy restaurant-quality comfort right at home.
• Master Complex Flavors: Michael Symon's recipe transforms simple ingredients into a sophisticated dish through layered seasonings like thyme, carefully balanced butter-based sauce, and perfectly integrated chicken that creates depth and complexity.
• Achieve Professional Technique: The methodical preparation – from pulsing butter into flour for perfect pastry to slowly simmering filling and precise baking temperatures – allows home cooks to create a restaurant-grade pot pie with professional-level techniques that feel surprisingly approachable.
• Customize Weekend Dining: This pot pie serves as an elegant centerpiece for weekend family gatherings, offering a gourmet twist on classic comfort food that impresses guests while providing satisfying, soul-warming nutrition in individual ramekins.

The Essentials for Michael Symon Chicken Pot Pie

• All-Purpose Flour: Classic base for a tender, flaky pie crust with great structure.
• Sugar: Adds subtle sweetness and helps with browning.
• Salt: Enhances overall flavor and balances the ingredients.
• Unsalted Butter: Creates rich, flaky texture with cold, cubed consistency.
• Water: Binds the dough together and helps develop gluten.

• Onions, Carrots, Celery: Classic mirepoix base for deep, aromatic flavor foundation.
• Green Peas: Sweet, tender vegetable adding color and gentle texture.

• Chicken: Main protein, preferably tender and cooked for easy eating.
• Chicken Stock: Provides rich, savory liquid base for the filling.
• Heavy Cream: Creates luxurious, smooth texture in the sauce.

• Thyme: Earthy, classic herb complementing chicken and vegetables.
• Black Pepper: Adds warmth and subtle heat to the filling.
• Flour: Thickens the sauce and creates creamy consistency.
• Egg: Helps create golden, shiny crust when brushed.
• Milk: Assists in achieving beautiful golden-brown crust color.

Method for Making Michael Symon Chicken Pot Pie

Step 1: Prepare the Flaky Pie Crust

• All-purpose flour
• Sugar
• Salt

Add cold unsalted butter (cubed) and pulse until mixture resembles pea-sized crumbs. Slowly drizzle in 1/4 to ice water until dough forms. Divide dough into 2 discs, wrap in plastic, and refrigerate for 1 hour.

Step 2: Create Delicious Vegetable Base

• 1 chopped onion
• 2 chopped carrots
• 2 chopped celery stalks

Add frozen peas, dried thyme, flour, chicken stock, and heavy cream. Simmer until thickened. Stir in cooked, shredded chicken. Season with salt and pepper. Remove from heat.

Step 3: Assemble the Pot Pies

Preheat oven to 400°F. Roll out chilled dough and line individual ramekins or a large baking dish. Fill with chicken mixture and top with remaining dough. Trim and crimp edges to seal.

Step 4: Bake to Golden Perfection

Whisk 1 egg with milk. Brush pastry top with egg wash and sprinkle with salt and pepper. Bake for 15 minutes, then reduce heat to 375°F and continue baking for 60 minutes until crust is golden brown and filling bubbles.

Step 5: Rest and Serve

Allow pot pies to rest for 15 minutes before serving. This helps filling set and prevents burning. Enjoy the ultimate comfort food straight from the oven!

Insider Advice for a Perfect Chicken Pot Pie by Michael Symon

• Butter Brilliance: Grate frozen butter directly into flour for instant, even distribution and maximum flakiness.
• Veggie Versatility: Swap seasonal vegetables to keep the pot pie exciting and use what's fresh from your garden or market.
• Leftover Love: Transform rotisserie chicken or Sunday roast remnants into a delicious, stress-free pot pie filling.
• Freeze and Feast: Assemble the entire pot pie ahead, wrap tightly, and freeze unbaked for convenient future meals.
• Crust Control: Use a mix of butter and shortening for the ultimate tender, crispy pastry that melts in your mouth.

How to Store Michael Symon Chicken Pot Pie

• Freezer Method: Wrap individual portions tightly in aluminum foil or freezer-safe containers to prevent freezer burn and maintain optimal flavor. Clearly label each package with the date and contents for easy tracking.
• Refrigeration Method: Cool the pot pie completely before transferring to an airtight container, preventing moisture buildup that could make the crust soggy. Place in the coldest part of the refrigerator to preserve texture and taste.
• Reheating Method: Thaw frozen pot pie in the refrigerator overnight, then reheat in a preheated oven at 350°F for 15-20 minutes. Cover with foil to keep the crust from over-browning while ensuring the filling becomes piping hot throughout.

Alternate Approaches to Michael Symon Chicken Pot Pie

• Herb Garden Pot Pie: Replace thyme with a blend of fresh rosemary, sage, and parsley for an aromatic herbal profile. Chop herbs finely and mix into the filling for enhanced flavor complexity.
• Spicy Southwest Chicken Pot Pie: Add diced green chiles, cumin, and chili powder to the filling. Top with pepper jack cheese before sealing the crust for a zesty kick that transforms the classic recipe.
• Mediterranean-Inspired Pot Pie: Incorporate kalamata olives, sun-dried tomatoes, and crumbled feta cheese into the chicken filling. Sprinkle oregano and use a touch of olive oil in the crust for a Mediterranean flair.
• Rustic Root Vegetable Pot Pie: Replace some chicken with roasted butternut squash, parsnips, and golden beets. Add a splash of white wine to the filling and use whole wheat flour in the crust for a hearty, earthy version.

The Finale on Michael Symon Chicken Pot Pie

Michael Symon’s chicken pot pie embodies comfort cuisine with its flaky golden crust and rich, creamy interior.

Layers of tender chicken and garden vegetables nestle beneath buttery pastry, creating sensory magic for discerning palates.

Home cooks can master this classic dish through careful technique and quality ingredients.

Signature flavors meld seamlessly, promising warmth in each delectable bite.

Dive into this recipe that guarantees kitchen success – share your creation, spark conversations, inspire fellow cooking adventurers, and spread deliciousness across social platforms.

Michael Symon Chicken Pot Pie Recipe

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4.6 from 27 reviews

• Total Time: 1 hour 30 minutes
• Yield: 6 1x

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Description

Hearty Michael Symon Chicken Pot Pie brings comfort straight from grandma’s kitchen to your dinner table. Creamy chicken nestled in flaky pastry creates a memorable meal that wraps warmth and flavor into one delicious experience you cannot resist.

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Ingredients

Scale 1x2x3x

Protein:

• 1 whole pulled Roasted Chicken
• 1 Egg

Vegetables and Seasonings:

• 1 diced Yellow Onion
• ½ cup diced Celery
• ½ cup peeled, diced Carrot
• 1 cup frozen Peas
• 2 tablespoons Thyme leaves
• Salt & Pepper

Liquid and Dairy:

• 3 cups Chicken Stock
• ¼ cup Heavy Cream (or use Half & Half)
• 1 tablespoon Milk
• 4 tablespoons Unsalted Butter
• 8 tablespoons cold, cubed Unsalted Butter

Dry Ingredients for Crust:

• 1 ½ cups Flour
• ¼ cup Flour
• 1 teaspoon Sugar
• ½ teaspoon Salt
• 3 ½ tablespoons Ice Water

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Instructions

1. Prepare the pastry dough by blending all-purpose flour (225 grams), granulated sugar (15 grams), and kosher salt (5 grams) in a food processor. Incorporate cold unsalted butter (170 grams), cubed into small pieces, and pulse until the mixture resembles coarse breadcrumbs with pea-sized butter fragments.
2. Slowly drizzle ice-cold water (60-75 milliliters) into the flour mixture, processing until the dough just begins to come together. Divide the dough into two equal portions, wrap each tightly in plastic wrap, and refrigerate for approximately 60 minutes to allow the gluten to relax and butter to firm.
3. For the savory filling, melt butter (45 grams) in a large skillet over medium heat. Sauté finely chopped onions (1 medium), diced carrots (2 small), and sliced celery (2 stalks) until softened and translucent, seasoning with salt and freshly ground black pepper.
4. Add frozen green peas (120 grams), fresh thyme leaves (1 tablespoon), and all-purpose flour (30 grams) to the vegetable mixture. Stir continuously to coat and prevent burning.
5. Gradually pour in chicken stock (240 milliliters) and heavy cream (120 milliliters), stirring constantly to create a smooth, creamy sauce. Incorporate cooked, shredded chicken (340 grams) and simmer until the mixture thickens.
6. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Roll out the chilled pastry dough on a lightly floured surface to approximately 3 millimeters thickness.
7. Line individual ramekins or a large baking dish with pastry, trimming excess edges. Fill with the prepared chicken and vegetable mixture, leaving a small space at the top.
8. Cover the filled ramekins with remaining pastry dough, creating a decorative top crust. Crimp edges to seal and create a decorative pattern.
9. Whisk together one egg and 15 milliliters of milk to create an egg wash. Brush the pastry tops generously, then sprinkle with flaky sea salt and cracked black pepper.
10. Bake at initial temperature for 15 minutes, then reduce heat to 190 degrees Celsius (375 degrees Fahrenheit) and continue baking for an additional 45-60 minutes until the crust turns golden brown and filling bubbles.
11. Remove from oven and allow the pot pies to rest for 15-20 minutes, enabling the filling to set and cool slightly before serving.

Notes

• Butter’s Magic Touch transforms ordinary pastry into a crisp, melt-in-your-mouth experience by staying icy cold during mixing.
• Resting Time works wonders for dough structure, allowing gluten to relax and creating impossibly tender crust layers.
• Kitchen Timing matters more than you might expect, with each step carefully choreographed for maximum flavor and texture development.
• Mixing Method determines your pastry’s destiny, requiring gentle hands and minimal contact to preserve those delicate butter pockets.
• Temperature Control is the secret weapon for achieving that perfect golden-brown exterior and flaky interior every single time.
• Ingredient Quality speaks volumes in this recipe, where fresh, premium components elevate a simple pot pie to a culinary masterpiece.
• Improvisation Welcomes creativity, letting you swap vegetables or proteins while maintaining the dish’s comforting core essence.

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

Nutrition

• Serving Size: 6
• Calories: 360 kcal
• Sugar: 1 g
• Sodium: 650 mg
• Fat: 23 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 11 g
• Cholesterol: 75 mg