Monday, September 30, 2013

Aimee’s Chicken Pot Pie with Puff Pastry

We got to sample Kary’s Roux products and I decided to use the dry powder to make my chicken pot pie. I say it’s MINE but truly, I've been trying to recreate the chicken pot pie they used to serve way back at my first job. It was 1987, and I applied for a job as a hostess at a restaurant near my home. It was called The Silver Spoon, and they made 3 different pot pies: beef, chicken and seafood. I don’t think I ever ate anything other than the chicken. It was SO good and the pastry always puffed up several inches off the bowl. It was wonderful. I have been trying to recreate them over the years and even though I don’t make my own pastry, they’re still quite good. Not the same, but pretty darn good!

Aimee’s Chicken Pot Pie with Puff Pastry
by Aimee

makes 2 Servings 

1/2 cup diced carrot 
1/2 cup diced yellow onion 
1/2 cup chopped fresh green beans 
1 Tablespoon butter 
1 Tablespoon Kary's Dry Roux
3/4 cup milk 
1/4 cup chicken broth
2 boneless, skinless chicken breasts, diced into 1-inch chunks 
2 teaspoons dried tarragon 
salt and pepper to taste 
pinch of nutmeg
1 sheet puff pastry (thawed)

I prefer my vegetables to be soft in this dish, so I boil the carrots until tender. I also saute the onion until it’s soft.  I had some fresh green beans that I blanched and froze about a month ago, so I took those out to add in here. You can always use any assortment of frozen vegetables. I always like to have onion, carrots and something green. Peas work great, too! 

Melt butter in medium saucepan over medium heat and whisk in Kary’s Dry Roux. Stir for 3 minutes and add milk and chicken broth. It will take several minutes to thicken, but be patient and don’t adjust heat. Add chicken. When the mixture has thickened add in your pre-cooked vegetables and seasonings. 

I have great little crock bowls that I always use for this dish. Ladle the warm pot pie mixture into small oven proof bowls. Cut an appropriately-sized square from your puff pastry sheet and set on top. Brush with egg wash and bake at 375°F until the top is golden brown (about 25 minutes). I always like to grate some cheddar cheese on top too!


  1. Do you pre-cook the chicken before adding? Will it the chicken cook thoroughly in the oven?

    1. Read the says to add the chicken and vegetables to the sauce mixture

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  9. Aimee: I’ve been looking for the Silver Spoon Chicken Pot Pie recipe for 30 years. I offered a waiter $100 for the recipe one time in Birmingham. He gave me a list of ingredients instead (felt guilty) for which I gave him $40. I wasn’t a very good cook at the time so the list was useless (no qtys). One ingredient I do remember was White Wine though. I hope to come across the list one day and will share it with you. Meanwhile I’m going to try yours.

  10. Hi Aimee- I was a manager at Silver Spoon, and can offer you a couple of modifications that may help with the authenticity-
    Make a roux from butter and flour, add chicken stock, heavy cream instead of milk, and add white wine to broth, seal puff pastry around the crock so no steam escapes (I THINK we had to moisten the bowl around the edges to get the seal—top with cheddar, (as you said), and sliced almonds. Not sure of measurements, as I haven’t made it in 30 years, and we made in huge quantities. My hubby mentioned that he wanted one yesterday, and I was searching for a recipe! I’ll definitely use yours for measurements- thanks!

  11. We used to drive from Maryville to have Silver Spoons pot pie. My wife got the chicken & I got the seafood. Some of the best stuff I ever put in my mouth