This Chicken Cordon Bleu Pot Pie combines all the flavors of the classic French-inspired dish in an easy-to-make pot pie. Tender, shredded chicken, savory ham, Swiss cheese, and a creamy Dijon sauce are tucked inside a flaky pastry shell and topped with a golden pastry crust. It’s a comforting twist on a classic recipe.
Using ready-to-bake pie products from Wick’s Pies makes this recipe simple enough for any night of the week, while still delivering plenty of homemade flavor. I used their frozen pot pie shells and pastry toppers to create these individual Chicken Cordon Bleu Pot Pies. Be sure to follow Wick’s Pies on Facebook and Instagram for recipe inspiration, baking tips, and more delicious ways to use their pie crust products.
Why You Will Love This Chicken Cordon Bleu Pot Pie Recipe
- Classic Chicken Cordon Bleu Flavors: Chicken, ham, Swiss cheese, and Dijon mustard come together in every bite.
- Easy Shortcut Ingredients: Rotisserie chicken and prepared pastry shells make this Chicken Cordon Bleu Pot Pie recipe simple to prepare.
- Rich and Creamy Filling: The Swiss cheese-infused Dijon cream sauce creates a luxurious filling.
- Perfect Individual Portions: Individual pot pies are easy to serve and make an impressive presentation.
Ingredient Substitutions
- Swiss Cheese: Substitute Gruyere for a richer, nuttier flavor.
- Rotisserie Chicken: Use leftover roasted chicken, grilled chicken, or turkey.
- Ham: Diced deli ham, leftover baked ham, or smoked ham all work well.
- Heavy Cream: Half-and-half can be used for a lighter sauce.
- Dijon Mustard: Whole grain mustard can be substituted for a slightly different texture and flavor.
- Chicken Stock: Chicken broth may be used in place of stock.
- Garlic Powder: Substitute one small clove of minced garlic.
- Fresh Thyme: Use a pinch of dried thyme or fresh parsley for garnish.
How to Prepare Chicken Cordon Bleu Pot Pie
- Preheat the oven to 400°F (200°C).
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Slowly whisk in the chicken stock until smooth.
- Add the heavy cream, Dijon mustard, garlic powder, nutmeg, salt, and black pepper. Continue whisking until the sauce thickens, about 4 to 5 minutes.
- Slowly whisk in 1/2 cup of the Swiss cheese until completely melted and smooth.
- Remove from heat. Stir in the shredded chicken and diced ham until evenly coated in the sauce.
- Divide the filling evenly between the frozen pot pie shells.
- Sprinkle the remaining 1/4 cup Swiss cheese evenly over the filling.
- In a small bowl, whisk together the egg and water.
- Place a pastry topper over each pie. Cut a few small slits in the top to allow steam to escape.
- Brush the tops with the egg wash.
- Place on a baking sheet. Bake for 25 to 30 minutes, or until the pastry is golden brown and the filling is bubbling.
- Allow the pies to rest for 5 to 10 minutes before serving.
- Garnish with fresh thyme and serve.
How to Serve and Store
- Serve these chicken cordon bleu pot pies with a simple green salad, roasted asparagus, green beans, or fresh fruit.
- Store leftovers covered in the refrigerator for up to 3 days.
- Reheat in a 350°F oven until warmed through.
- Freeze before baking for up to 3 months. Bake directly from frozen, adding additional baking time, as needed.
Frequently Asked Questions
Yes. Assemble the pies up to 24 hours in advance and refrigerate until ready to bake.
The sauce should be thickened before adding the chicken and ham. If it seems too thin, continue cooking for a few more minutes while whisking until it reaches your desired consistency.
No. The frozen pie shells and pastry toppers can be used directly from the freezer.
The pastry should be golden brown and the filling should be bubbling around the edges.
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Chicken Cordon Bleu Pot Pie
- Total Time: 45 minutes
- Yield: 2 servings 1x
Description
This Chicken Cordon Bleu Pot Pie combines shredded chicken, ham, Swiss cheese, and a creamy Dijon sauce in a flaky pastry crust for an easy comfort food dinner.
Ingredients
For the Filling:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 3/4 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/4 teaspoon garlic powder
- Pinch ground nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded Swiss cheese
- 1 1/2 cups shredded rotisserie chicken
- 1/2 cup diced ham
For Assembly:
- 2 Wick’s Pies frozen pot pie shells
- 2 Wick’s Pies frozen pastry toppers
- 1/4 cup shredded Swiss cheese
- 1 egg
- 1 tablespoon water
- Fresh thyme, for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Slowly whisk in the chicken stock until smooth.
- Add the heavy cream, Dijon mustard, garlic powder, nutmeg, salt, and black pepper. Continue whisking until the sauce thickens, about 4 to 5 minutes.
- Slowly whisk in 1/2 cup of the Swiss cheese until completely melted and smooth.
- Remove from heat. Stir in the shredded chicken and diced ham until evenly coated in the sauce.
- Divide the filling evenly between the frozen pot pie shells.
- Sprinkle the remaining 1/4 cup Swiss cheese evenly over the filling.
- In a small bowl, whisk together the egg and water.
- Place a pastry topper over each pie. Cut a few small slits in the top to allow steam to escape.
- Brush the tops with the egg wash.
- Place on a baking sheet. Bake for 25 to 30 minutes, or until the pastry is golden brown and the filling is bubbling.
- Allow the pies to rest for 5 to 10 minutes before serving.
- Garnish with fresh thyme and serve.
- ENJOY!
Notes
- Allow the filling to cool slightly before filling the pie shells.
- The sauce should be thick and creamy before adding the chicken and ham.
- Fresh thyme adds a beautiful finishing touch and compliments the Dijon cream sauce.
- Let the pies rest before serving so the filling can set properly.
- Use a lattice wheel to make a decorative topper instead of cutting slits in the dough.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Easy
- Cuisine: American/French
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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