Julia and Jacques Cooking at Home Chicken Pot Pie Recipe (2024)

Happy Birthday, Julia Child!

If one can’t cook, one can certainly join in the Julia Child birthday celebration by posting one of her favorite Julia Child dishes, Julia and Jacques Cooking at Home Chicken Pot Pie recipe.

Julia and Jacques Cooking at Home Chicken Pot Pie Recipe (1)

“The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit.”

-Julia Child


Mrs. Child’s practical and palatable approach to food and her in Julia’s kitchen advice, wry sense of humor, and signature brand of cooking techniques continue to inspire the foodie faithful of the this culinary world we deliciously exist in.

Julia and Jacques Cooking at Home Chicken Pot Pie Recipe (2)Smithsonian Magazine

I continue to marvel at the tenacity of Mrs. Child. She was a woman who knew exactly what she wanted, and deliciously excelled in achieving it. The informativetimeline of Julia Child’s lifeis a fascinating read.

Julia and Jacques Cooking at Home Chicken Pot Pie Recipe (3)PBS

What makes a great chef? In the case of Julia Child, I believe her mass appeal is derived from her ability to impress upon us her passion for the process from pegboard to prep to plate.

Julia and Jacques Cooking at Home Chicken Pot Pie Recipe (4)Harvard Radcliff Institute

In honored celebration of Julia Child’s birthday, this week’s recipe is from the Julia Child and Jacques Pepin cookbook and PBS series of the same name, Julia & Jacques Cooking at Home.

Julia and Jacques Cooking at Home Chicken Pot Pie Recipe (5)Julia and Jacques, Cooking at Home

Julia and Jacques Cooking at Home Chicken Pot Pie Recipe (6)

Julia and Jacques Cooking at Home Chicken Pot Pie Recipe (7)

Julia and Jacques Chicken Pot Pie


For the crust:

3 cups all-purpose flour

2 ½ sticks cold unsalted butter, cut into pieces

2 Tablespoons cold vegetable shortening

1/3 cup + 2 Tablespoons ice water

½ teaspoon salt

½ teaspoon sugar

For the Filling:

5 tablespoons unsalted butter

1 cup chopped carrot

1 cup chopped celery

1 cup thinly sliced leeks

1 tablespoon chopped fresh tarragon

1 cup frozen babygreen peas

4 tablespoons all-purpose flour

2½ cups chicken broth

1 cup heavy cream

salt and freshly ground pepper

3 cups leftover roast chicken, cut into ½-inch chunks.


For the crust:

Combine flour, butter, shortening, salt and sugar in a food processor. Pulse together just until the mixture is crumbly and butter is broken into small pieces. Pour 1/3 cup ice water into the machine, and pulse 3 or 4 times.

Squeeze a little dough in your hand to see whether it clumps together and is evenly moist. If not, add 2 tablespoons of water, and pulse 1 or 2 times more. Don’t overmix so that the dough forms a ball.

Turn out dough, pâte brisée, on a large sheet of plastic wrap. Lift the ends of the plastic to gather dough together inside. Press into a large disk, and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 2 days.

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add carrot, celery, leeks and tarragon, and cook, stirring just until slightly softened but not browned (reduce the heat if necessary to prevent browning), about 3 minutes. Transfer cooked vegetables to a bowl, wipe out the skillet, and place it back on the stove.

Add remaining 3 tablespoons butter, and melt over medium heat. Whisk in flour and cook, whisking until the mixture bubbles and smells cooked. Do not let it brown.

Whisk in 2 cups broth and cook, whisking, 1 minute. Whisk in cream, and cook 2 or 3 minutes, just until thickened. Season to taste with salt and pepper.

If the sauce is too thick, whisk in remaining broth.

In the episode, Julia states “And as always, you want to make more sauce than you think, don’t you think? Never enough.”

Heat the oven to 400 degrees. Add cooked vegetables and peas, chicken and sauce to 8-ounce deep pie dish or other baking dish. Mix gently and taste for seasoning.

Flour a work surface. Remove dough from refrigerator, and cut in half. (Set aside half for another recipe.) Roll out remaining dough, turning and flouring often, and cut a shape approximately the size of your baking dish plus 1½ inches overlap all around.

Whisk egg in a small bowl. Brush onto rim of dish. Roll dough up onto the rolling pin, and unroll over dish, so it rests evenly on top of filling. Press overlap onto the rim and against the outside of the dish, sealing tightly. Poke tip of knife through crust to create 3 steam holes near the center.

Place on cookie sheet and place in oven. Bake 20 minutes at 400 degrees, then reduce temperature to 375 degrees. Bake 15 to 20 minutes more, until crust is golden and filling is bubbling through steam vents.

Allow to rest and cool for 10 minutes before serving.

Serves 8.

Julia and Jacques Cooking at Home Chicken Pot Pie Recipe (9)

Bon appétit!

Happy cooking!

Julia and Jacques Cooking at Home Chicken Pot Pie Recipe (10)


Show & Tell

Julia and Jacques Cooking at Home Chicken Pot Pie Recipe (2024)


What is the sauce made of in chicken pot pie? ›

The sauce in chicken pot pie is typically a gravy. I use a seasoned white gravy made from scratch with flavor-building ingredients, chicken broth, and half-and-half.

How do you keep the bottom crust of a chicken pot pie from getting soggy? ›

How to Prevent a Soggy Bottom Pie Crust
  1. Blind Bake the Crust.
  2. Choose the Right Rack in the Oven.
  3. Brush the Bottom with Corn Syrup or Egg White.
  4. Put the Pie on a Hot Cookie Sheet.
  5. Make a Thicker Crust.
  6. Add a Layer.
  7. Consider a Metal Pie Pan.
Mar 18, 2024

Why does my chicken pot pie get watery? ›

A watery potpie may be the result of not cooking the filling for long enough or adding too much liquid to the filling. Another possible reason for the pie being watery is if you add watery vegetables like spinach or green beans to the filling rather than potatoes or carrots, which soak up liquid.

Why do you not use a bottom crust on chicken pot pie? ›

I only gave my pot pie a top crust, because I feel like the bottom crust always gets soggy. If you do want to add a bottom crust, I suggest blind baking it. What does blind baking mean? It's when you bake your pie crust without a filling in order to crisp it up.

How do you thicken pot pie broth? ›

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

Should I bake the bottom pie crust first? ›

Pre-baking is a must if you're looking for a flaky pie crust. It's especially helpful for recipes with a wet center. Recipes for most tarts, pies, and quiches call for pre-baking to ensure that the final product doesn't end up soggy.

Should I egg wash the bottom pie crust? ›

You've spent time and effort putting the pastry together, so don't sell yourself short by skipping the final step—the egg wash for the pie crust. The truth is that cream and egg washes are a simple but vital step to improving the appearance and flavor of pies and other baked goods.

Why is my chicken pot pie bland? ›

Add a little more salt and black pepper. Taste to see if it's less bland. Sauteed garlic and onions in oil also add a good flavor. Try adding a squeeze of lemon juice over the chicken before mixing.

What is the difference between chicken pie and chicken pot pie? ›

In the South, some folks make a distinction between chicken pie and chicken pot pie. Chicken pies, also known as “chicken and pastry,” are the savory versions of fruit pies or cobblers, made with homemade crust and no, or very few, vegetables. Chicken pot pies typically include vegetables and have a top crust only.

What goes good with chicken pot pie? ›

What to Serve With Chicken Pot Pie (25 Perfect Pairings)
  • 1 Crispy Baked Onion Rings.
  • 2 Baked Parmesan Potatoes.
  • 3 Pickle Juice Ranch Cucumber Salad.
  • 4 Broccoli Salad.
  • 5 Guacamole With Rotel.
  • 6 Fall Fruit Salad.
  • 7 Sunflower Crunch Kale and Cabbage Salad.
  • 8 Sautéed Bok Choy.
Oct 23, 2023

What makes chicken pot pie unhealthy? ›

Most of the fat and calories in pot pie comes from that crust. And don't worry, we wouldn't ask you to give up it -- just make some changes. Crusts made with shortening, lard or puff pastry are overloaded with artery-clogging saturated and trans fats.

What can I use to thicken chicken pot pie? ›

Unfortunately, the filling relies on flour for thickening. However, you can substitute it to make it truly gluten free a few ways. You can dissolve cornstarch in the COLD milk before pouring it into the skillet. You can use a one-for-one gluten free flour substitution, or you can use arrowroot!

How do you thicken chicken pot pie filling? ›

A Thick and Creamy Filling

If it seems like it's not thickening up as fast as you like, scoop out about 1/4 cup of the sauce, whisk in a tablespoon or two of flour until no more lumps remain, and then whisk this mixture into the skillet.

What is the sauce made of in chicken pot pie without? ›

Here's how I make this comfort food classic. Yum! What is the sauce made of in chicken pot pie? Butter, flour, broth, a little heavy cream, and a splash of white wine, if that's your kind of thing.

What is pan pan sauce? ›

Pan sauces, as the name suggests, are made in the exact same pan you've used to sauté shrimp, sear a steak, or brown some onions. After cooking your meat, fish, or vegetables, those little leftover particles stuck to your pan's bottom—called the fond—transform into a silk smooth sauce in a process called deglazing.

What makes a pot pie a pot pie? ›

Today's Classics. Today's classic pot pies have a pie crust bottom and a flaky pastry top. They can be filled with just about anything, but classic fillings are made from things like chicken and beef, though some may also be made from seafood and poultry.


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