If you make no other recipe from the Pastry Queen, this is the one you should try. I’ve made it before, probably no less than 50 times over the last 4 or 5 years. It’s our absolute favorite chicken pot pie recipe.
The from-scratch filling is easily customizable to whatever happens to be hanging around your vegetable bin or freezer. And the pastry? It’s spiked with cream cheese which makes for an indulgent tender and flakey crust. It’s the ultimate comfort food.
I usually skip the heavy cream and use skim milk or more chicken stock for a lighter filling. And I increase the vegetables by 50% to stretch the dish from 2 8×8 pans to 3. Bake one, freeze two!