Claire Saffitz Makes Homemade Chicken Pot Pie with Flaky Puff Pastry | Dessert Person
I want to thank today’s sponsor, Kettle & Fire, for making this chicken pot pie even better with their slow-simmered chicken bone broth. If you want to try it for yourself—along with their entire line of broths and soups—head to and use code CLAIRE for 20% off.
Claire Saffitz Makes Homemade Chicken Pot Pie with Flaky Puff Pastry | Dessert Person
This homemade chicken pot pie is everything you want in a cozy meal—tender chicken thighs, sweet carrots, and a rich, creamy filling, all made even better with Kettle & Fire’s slow-simmered chicken bone broth for extra depth and flavor. A little white wine, fresh herbs, and a dash of Tabasco bring just the right balance of warmth and brightness.
The crust—flaky, buttery puff pastry from scratch that turns golden and crisp in the oven. It’s comfort food at its best, perfect for chilly nights or whenever you’re craving something homemade and delicious.
#clairesaffitz #chicken #dough
Filling
4 tablespoons butter
1 medium carrot
1 large onion
1 large stalk celery
2 sprigs fresh thyme
1 bay leaf
½ cup white wine
7 tablespoons all-purpose flour
Kosher salt, freshly ground pepper
2 lbs boneless skinless thighs
4 cups stock
½ cup heavy cream
1 cup frozen peas
¼ cup finely chopped parsley
Tabasco, to taste
1 large egg (for pastry)
Puff pastry
300g flour
50g room temp butter
6g salt
175g water
Butter block
226g (2 sticks) butter
Chapters:
00:00 Intro
00:45 Baking & Cooking
01:23 Ingredients & Special Equipment
04:24 How To Make Chicken Pot Pie
06:38 How To Make Puff Pastry
11:28 Make the Butter Block
16:56 Shape the Dough into a Square
25:25 Make the Turns
32:12 Make the Filling
45:35 Assemble the Pie
52:36 Chicken Pot Pie
54:13 Serve
56:40 Fox Cam
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Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor/Motion Graphics: Hal McFall
Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton
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23 Comments
Big thanks to Kettle & Fire for making this chicken pot pie even better! Try it yourself at kettleandfire.com/claire with code CLAIRE for 20% off!
Please please please please burnt basque cheesecake. 😢
a lot of baking in the UK is savory, we eat a huge variety of pies, sausage rolls, slices, and pasty, it is very common for a lunch to be some kind of savory pastry.
Claire had a baby??? Omg how am I only hearing about this now?! But also so happy for her and would love to give this recipe a try
the main reason i dont watch claire more often is because every time I do it awakes something deep and horrible in me and I end up preparing something decadent to eat and remain forever a fat slob
claire and crew, it’s so nice to see and hear you all again! congrats on your new baby claire, i hope all is well behind the scenes and we are so glad to have your videos back! fantastic work on this, it looks delicious and you explained everything beautifully (as per usual!) sending much love x
I think this is my favorite video in this channel. Thank you so much Claire and the whole team!! Can't wait to try to make this at home ❤
No potatoes?
I like when Cal asks questions. It validates me, a videographer/cam op/ whatever because I'm always so curious when filming people too
Congratulationssss!!!!!!
I'm a massive pie fan in general – and I'd love to see more savory pies on this channel. 🥧
If anyone could teach me how to make puff pastry – it’s Claire
Long time subscriber first time commentator – i just barely observed Claire is a lefty? Chat correct me if I’m wrong!? I am curious to know all your favorite tools/gadgets in the kitchen (and outside) or if you just suffer in silence like the rest of us? ❤ from a fellow lefty
This looks delicious! I really like to make my pot pies with a bottom crust, so lately when i want to impress, I get out my giant crenulated removable-bottom pan and do a very similar recipe where i can actually pop it out of the pan and it is free-standing. I also have a version where I use big chunks of mushrooms and a touch of MSG instead of chicken (for the vegetarians).
Thank you for making amazing instructional content; your videos always teach me a lot when I watch them! This video had some great tips for working with the puff pastry dough and getting the layers/folds correct. I'm looking forward to trying it myself.
Carl the Sadist recommending we wait three hours before cutting into the pie
Lmao I took away my Bon Appétit subscription since the only reason why I subscribed was Claire’s Gourmet Makes videos
Claire: makes puff pastry from scratch
also Claire: picking thyme leaves is tedious
As a long time Claire watcher, the AI/SFX was extremely detracting. I have been cooking recipes from What’s for Dessert and Dessert Person for 3+ years and this video took me out of the element of the traditional style on both Bon Appetit and the years of Dessert Person that got me through nursing school. I truly hope we can return to the “old school” small edits Vinny made in earlier Bon Appetit/Dessert Person.
I hate peas so much. Trauma from childhood. I prefer green beans xD
I love making pot pie and freezing it. If you make the crust and put it in the pie plate. Then make all of the “filling” and let it cool a bit then put it in the pie plate, then put your other pie crust on top. Do a couple slits..or don’t. Wrap in plastic wrap and put in fridge. Once cooled I wrap even more then freeze.
Why are there SO MANY commercials??? Did I miss something happening over night or Claire just had extra mouths to feed?
Can the puff pastry be frozen prior to use?
OOT. Rental kitchen..? I thought it is hers.. 🤔😅
She made outdoor pizza oven and everything, didn't she?