Ratio Chicken Pot Pie

Ratio Chicken Pot Pie
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 614.6
  • Total Fat: 41.2 g
  • Cholesterol: 150.9 mg
  • Sodium: 1,065.5 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 3.0 g
  • Protein: 25.4 g

View full nutritional breakdown of Ratio Chicken Pot Pie calories by ingredient
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Chicken Pot Pie prepared using Michael Ruhlmann's Ratio methods for the stock, crust, and thickening roux. Chicken Pot Pie prepared using Michael Ruhlmann's Ratio methods for the stock, crust, and thickening roux.
Number of Servings: 6


    Pie Dough:
    12 oz flour
    8 oz butter
    4 oz ice water
    big pinch of salt (1/2 tsp?)

    3 cups of chicken stock
    2 potatoes, peeled and cut into 1 inch chunks
    2 carrots cut into 1 inch chunks
    2 stalks of celery cut into 1 inch chunks
    1 onion, roughly chopped
    1/2 pound of sliced mushrooms
    1 pound of boneless, skinless chicken thighs (breast meat is fine in a pinch).
    2 tsp. salt


    3 oz flour
    2 oz butter


In a largish bowl, pour the flour for the pie crust, and cut in the butter. Once the butter is in large-ish chunks, rub it into the flour with your hands to get it into pea-sized, mealy pieces. Add the salt, then the ice water and stir until it's just combined. Form into a ball as best you can, then wrap in plastic and put it into the fridge for 15 minutes.

Pre-heat oven to 425 degrees.

While the pie crust is in the fridge, go ahead and start sauteeing your chicken in a large pan or pot. Once the chicken is cooked, remove it from the pan and slice it into 1 inch pieces, and set it aside for a bit. Cook all of the vegetables except the celery in the same pot and sautee them until tender, then reserve to a bowl.

Sautee the celery, then shock it into a bowl of ice water to preserve the green color, and drain. Deglaze your pot using the chicken broth, then re-add the other filling ingredients and simmer for 10 minutes.

Your pie crust should be about ready to go - pull it out of the fridge, divide it in half, and roll out the crust until it can line your pie dish. If you need to, take some of the overhang off of the edges to help make sure you have good coverage on all sides.

Now, time for the roux. Over gentle heat, melt the butter in a small sauce pan, then slowly mix in the flour until you get a nice thick roux with a gentle brown color and a slightly nutty smell from the cooked flour and butter.

(This is also a ratio, aside from the 3:2 in the roux - 10 parts liquid to 1 part roux for thickening the filling!)

Transfer the roux to the pot with your filling, and stir it around until the filling thickens up to a stew-like consistency.

Taste and add salt and/or other seasonings to the filling at this point. We threw in some salt, some parsley, and some Pezney's poultry seasoning. Simmer for another minute or two to get the flavors mellow, then transfer your filling into the pie shell.

Take the rest of your pie dough and roll it out into the top crust. Set it over the filled pie, pinch it in around the edges to seal it against the bottom crust, then put at least one big hole in the center to vent steam.

Bake the pie for 30 minutes - at about 10 minutes to go, brush the top with an egg wash.

Let the pie cool for at least 10 minutes after it comes out of the oven. Slice and serve!

Number of Servings: 6

Recipe submitted by SparkPeople user BZARCHER.

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