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Chicken Pot Pie Recipe

Rob ConeLearn how to prepare Chef Rob Cone’s Chicken Pot Pie with Puff Pastry Soup, as seen on WMUR’s “Cook’s Corner”.681619-250

Chef Rob will be cooking up tasty soups at this year’s 7th annual Souperfest on March 19th at the Rundlett Middle School. Click here to learn more about the Souperfest.



  • ¼ # Butter
  • ¼ # Flour
  • 1½ cups Diced Carrot
  • 1 ½ cups Diced Celery
  • 1 ½ cups Diced Onions
  • 2 cups Diced Potatoes
  • 1 ½ cups Corn
  • 1 ½ cups Peas
  • 3 cups Roasted Chicken (shredded or diced)
  • 2 Tbsp. Minced Garlic
  • 3 cups Heavy Cream
  • 3 cups Chicken Stock (reduced) by half
  • 2 Tbsp. Fresh Thyme
  • 1 Square Puff Pastry
  • TT Salt & Pepper


Sweat garlic in butter until golden brown.  Add carrots, celery and onions and continue sweating until translucent.  Next add flour and create a roux with the butter and vegetables.  Pour in cream, chicken stock and potatoes and simmer on low heat until potatoes are cooked thoroughly (stirring constantly).   The add corn, peas, chicken and salt and pepper and continue simmering for 5-10 minutes (stirring occasionally).  Finish with fresh thyme and garnish with puff pastry.