EverRoast® Chicken Pot Pie

EverRoast® Chicken Pot Pie

Pot pie recipes are often assembled in 5 minutes by opening cans and pre-packaged freezer bags. Our Boar's Head pot pie recipe is made from scratch with the beans of summer porches, the herbs of farmhouse gardens, and the distinctly homemade inspiration of our EverRoast Chicken Breast.

  • Cooking Time 50min
  • Difficulty Level difficult


Please note: Changing serving size does not affect cooking time and directions, which are written for the original serving size.


  1. Preheat the oven to 475° F.
  2. In a small saucepan, bring 1 cup of the chicken stock to a gentle boil. Add carrots and thyme sprigs; boil 5 minutes. Drain, reserving the liquid; discard thyme.
  3. Using the same saucepan, bring water to a boil and cook the beans, just under a minute; drain, rinse, and add to the carrots.
  4. Pierce the onions at the bottom with the tip of a knife and boil in the pan with fresh water for 10 minutes or until tender. Rinse under cold water, peel and set aside.
  5. Melt the butter in a small saucepan, add the flour, and whisk over medium heat, Whisk in the heavy cream. Add the reserved carrot liquid and the remaining stock. Whisk until thickened (3 to 4 minutes). Add the chopped thyme, parsley; season to taste with salt and pepper; cover, and set aside.
  6. Lightly flour a 1½ quart round casserole dish. Line with the beans, carrots, onion, and chicken; pour in the sauce.
  7. Brush puff pastry sheet with the egg-water mixture. Place the pastry sheet overtop, draping it down the sides and pressing around the outside to seal, or use the excess to crimp the crust, but be sure it seals the dish. Trim any excess pastry to create a clean edge. (Place the pie in the freezer 20 minutes to keep the pie from running.)
  8. Bake the pie 15 minutes or more until the pastry is puffed and browned. Serve hot.