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A Kitchn report published yesterday asked three chefs how to make chicken pot pie, and their advice converged on building a well-seasoned, thick filling and treating the crust carefully. They differed on chicken choices, dough and baking temperatures, so the report offers several approaches rather than one definitive recipe.
The Kitchn has published advice from three chefs on making chicken pot pie, with their recommendations pointing to a few shared priorities: season the filling well, keep it thick and handle the crust so it bakes flaky. The cooks disagree on some choices, including which chicken and baking method to use, making the report a collection of practical approaches rather than a single standard recipe.
The chefs consulted were Violet Witchel, a cookbook author and creator of the viral dense bean salad; Tony Reed, a chef and Spiceology’s executive director of culinary; and Kent Rollins, a chuckwagon cook and host of Outdoor Channel programs. The Kitchn report, by assistant editor Alexandra Foster, lays out their suggestions across ingredients, dough and cooking technique.
For the filling’s main ingredient, Witchel favors cooking a spatchcocked chicken herself and using its bones to make stock for the pie. Reed recommends a store-bought rotisserie chicken as a time-saving option, and Rollins says he also uses one when convenience matters. Rollins additionally suggests Cornish game hens or chicken thighs, which he says have more flavor and cost less than chicken breast.
Seasoning is another shared focus, though the chefs name different combinations. Rollins lists sage and marjoram and sometimes green chilies. Witchel recommends salt, thyme, paprika and freshly cracked black pepper, and says adding spices to the roux can toast them. Reed suggests thyme, black pepper, sage, parsley and garlic, along with optional savory ingredients such as mushroom powder, nutritional yeast, Parmesan or Worcestershire sauce. He also recommends a small amount of lemon juice, white wine or Dijon mustard to brighten the flavor.
For the crust, Reed and Witchel stress cold butter and careful handling when making dough from scratch. Reed says visible butter pieces help create flaky layers as they melt during baking. For prepared dough, the report says Witchel and Reed prefer an all-butter option. Rollins favors sourdough crust but has used biscuits, croissants and other alternatives. Witchel recommends brushing the top with egg wash.
Reed warns that filling should be thicker than it may seem necessary because chicken and vegetables can release moisture as the pie cooks. He prefers a gravy-like consistency and browns the aromatics and vegetables after their initial cooking to remove moisture and add flavor. Rollins favors fresh vegetables over frozen ones, also citing the risk of excess moisture.
Keeping the Filling Thick and the Crust Flaky
The advice addresses the two problems that can undermine a homemade pot pie: watery filling and a crust that fails to turn crisp and flaky. The chefs’ points are useful because the filling cooks beneath a top crust, where released moisture can leave the finished pie looser than expected. Cooking down vegetables and starting with a thick gravy can help manage that issue, according to Reed and Rollins.
The report also gives home cooks ways to adjust effort and equipment. Making stock from a whole chicken takes more time, while rotisserie chicken can shorten preparation. A standard pie, a cast-iron skillet version and individual pies each offer different serving and baking options. These are the chefs’ recommendations, not results from a controlled recipe comparison, and the story does not claim one method is best for every kitchen.
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Three Cooks, Several Pot Pie Methods
The Kitchn’s article is a tips-and-techniques report, not a tested recipe with fixed ingredient quantities. It asked cooks with different backgrounds to explain their preferences: Witchel’s from-scratch chicken and stock, Reed’s streamlined rotisserie option, and Rollins’ cast-iron and chuckwagon-influenced methods.
Their suggested oven settings vary. Reed gives 400°F for 30 to 40 minutes, until the crust is browned and filling bubbles at the edges, then recommends a 15-minute rest. Rollins suggests about 425°F for 25 to 30 minutes in a Dutch oven or cast-iron skillet, until the crust is golden. Witchel prefers mini pies baked at 350°F for 30 to 40 minutes. The report does not provide a common recipe or explain how differences in pie size and equipment affect those timings.
“I prefer a thicker, gravy-like consistency.”
— Tony Reed, quoted by The Kitchn
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No Single Tested Recipe Is Provided
The report does not give one complete recipe with ingredient amounts, a shared preparation sequence or a single baking temperature. It also does not compare the chefs’ methods side by side, so readers cannot infer from the article that one chicken choice, crust or oven setting produces better results than another. Baking times are recommendations from individual chefs and may vary with pie size, filling temperature and equipment.
The source does not provide a calendar publication date beyond saying the article appeared “yesterday,” nor does it report food-safety temperatures for cooking or reheating chicken. Readers should follow safe handling and temperature guidance when preparing poultry; the article’s visual baking cues are not a substitute for checking that chicken is safely cooked.
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Adapt the Advice to Your Recipe
The next step for readers is to choose the method that fits their time and equipment: cook a chicken and make stock, use rotisserie chicken, or opt for thighs or another suggested cut. The report’s guidance then points to seasoning the filling, cooking off excess moisture, keeping the gravy thick and protecting the dough from warmth and overworking.
Because the chefs offer different formats and oven settings rather than one tested formula, cooks will need to follow a complete recipe for ingredient quantities and adjust baking to the size and style of pie they make. The Kitchn article closes by inviting readers to share how they make chicken pot pie; it does not announce a follow-up or further testing.
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Key Questions
What advice did the three chefs have in common?
Their recommendations converge on building a flavorful filling and taking care with moisture and crust. Reed and Rollins emphasize keeping the filling thick, while Witchel and Reed stress cold butter and careful dough handling for a flaky crust.
What chicken can be used in chicken pot pie?
Witchel recommends cooking a spatchcocked chicken and using its bones for stock. Reed suggests rotisserie chicken, and Rollins also uses it for convenience; he names chicken thighs and Cornish game hens as other options.
How do the chefs suggest preventing watery filling?
Reed recommends making the filling thicker than it may seem necessary and browning aromatics and vegetables to remove moisture. Rollins favors fresh vegetables over frozen ones. These are the chefs’ suggestions, not a guaranteed result.
What oven temperature should I use?
The chefs give different guidance: Reed suggests 400°F for 30 to 40 minutes, Rollins about 425°F for 25 to 30 minutes, and Witchel 350°F for 30 to 40 minutes for mini pies. The article does not provide a single tested temperature, so use a complete recipe suited to your pie size and equipment.
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