Jump to Recipe
Classic New England Chicken Pot Pie with Garden Salad inspired by Brigham's
AI generated image
Inspired by Brigham's

Classic New England Chicken Pot Pie with Garden Salad

Main Course
This comforting dish features tender chunks of chicken and vegetables in a rich, creamy sauce, all encased in a golden, flaky crust. The technique of making the filling separately before assembling creates the perfect consistency, while the addition of fresh herbs enhances the traditional flavors in this quintessential New England comfort food.
Prep Time 30 mins
Cook Time 45 mins
Total Time 75 mins
Servings 6

Ingredients

  • 1 1/2 lb Boneless, skinless chicken breasts (Cut into 3/4-inch pieces)
  • 1 medium Yellow onion (Diced)
  • 2 medium Carrots (Diced)
  • 2 medium Celery stalks (Diced)
  • 2 medium Yukon gold potatoes (Peeled and diced)
  • 6 tbsp Unsalted butter (Divided)
  • 1/3 cup All-purpose flour
  • 2 1/2 cups Chicken broth (Low sodium)
  • 1/2 cup Heavy cream
  • 3/4 cup Frozen peas
  • 1 tbsp Fresh thyme leaves (Or 1 tsp dried)
  • 2 tbsp Fresh parsley (Chopped)
  • 1 1/2 tsp Salt (Divided)
  • 3/4 tsp Black pepper (Divided)
  • 2 whole Refrigerated pie crusts (Room temperature)
  • 1 large Egg (Beaten with 1 tbsp water)
  • 6 cups Mixed salad greens (For garden salad)
  • 1 cup Cherry tomatoes (Halved, for garden salad)
  • 1 small Cucumber (Sliced, for garden salad)
  • 1/4 cup Red onion (Thinly sliced, for garden salad)
  • 3 tbsp Olive oil (For salad dressing)
  • 1 tbsp Red wine vinegar (For salad dressing)
  • 1 tsp Dijon mustard (For salad dressing)
  • 1 tsp Honey (For salad dressing)
  • 1/2 cup Cranberry sauce (For serving)

Tools You'll Need

  • 9-inch deep-dish pie plate
  • Large pot or Dutch oven
  • Baking sheet
  • Mixing bowls
  • Whisk
  • Cutting board
  • Chef's knife
  • Pastry brush
  • Measuring cups and spoons

Chef's Tip

For the flakiest crust, make sure all your ingredients are cold before assembling the pot pie, and chill the assembled pie for 15 minutes before baking. Also, cut a few vents in the top crust to allow steam to escape, which prevents the filling from becoming watery and helps the top crust bake properly.

Instructions

  1. Preheat oven to 400°F (200°C). Place a baking sheet in the oven to preheat as well.
  2. In a large pot or Dutch oven, melt 2 tablespoons butter over medium-high heat. Add chicken and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until chicken is no longer pink, about 5-7 minutes. Transfer to a plate.
  3. In the same pot, melt 2 more tablespoons butter. Add onions, carrots, celery, and potatoes. Cook until vegetables begin to soften, about 8-10 minutes.
  4. Add remaining 2 tablespoons butter to the vegetables. Once melted, sprinkle flour over the mixture and stir constantly for 1-2 minutes.
  5. Gradually whisk in chicken broth, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5 minutes.
  6. Stir in heavy cream, cooked chicken, frozen peas, thyme, parsley, remaining salt, and pepper. Simmer for 2-3 minutes until mixture is thick and bubbling. Remove from heat and let cool slightly.
  7. Line a 9-inch deep-dish pie plate with one pie crust. Pour the filling into the crust.
  8. Top with the second pie crust, trimming excess dough and crimping edges to seal. Cut several slits in the top crust to vent steam.
  9. Brush the top crust with egg wash for a golden finish.
  10. Place pie on the preheated baking sheet and bake for 35-40 minutes, until crust is golden brown and filling is bubbling.
  11. While pie is baking, prepare the salad: In a small bowl, whisk together olive oil, vinegar, mustard, honey, and a pinch of salt and pepper.
  12. In a large bowl, combine salad greens, tomatoes, cucumber, and red onion. Toss with dressing just before serving.
  13. Let pot pie cool for 10 minutes before serving with garden salad and cranberry sauce on the side.

Plating

Serve a generous wedge of chicken pot pie with the golden crust visible on a dinner plate. Place a portion of garden salad alongside, lightly dressed and garnished with cherry tomatoes and cucumber slices. Add a small ramekin of cranberry sauce on the side for a touch of New England tradition. The pot pie should be steaming slightly when served for visual appeal.

Storage & Reheating

Leftover chicken pot pie can be refrigerated, covered, for up to 3 days. Reheat individual portions in a 350°F oven for 15-20 minutes until heated through, or microwave on medium power for 2-3 minutes. The garden salad is best prepared fresh, but undressed salad components can be refrigerated separately for up to 2 days. The pot pie can also be frozen before baking for up to 3 months; thaw overnight in the refrigerator before baking.

About This Recipe

This chicken pot pie is inspired by the hearty comfort food classic that was a customer favorite at Brigham's restaurants throughout Massachusetts. The restaurant version featured a traditional combination of chicken and vegetables in a creamy sauce. This homemade recreation enhances the flavors with fresh herbs and a from-scratch sauce, while maintaining the nostalgic appeal of this quintessential New England dish that was always served with cranberry sauce on the side.

How did it turn out?

We'd love to hear about your experience making this recipe!