Can I make Chicken Cordon Bleu Pot Pie ahead of time?

Yes. Assemble the pies up to 24 hours in advance and refrigerate until ready to bake.

Why is my filling too thin?

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.

Do I need to thaw the pie shells first?

No. The frozen pie shells and pastry toppers can be used directly from the freezer.

How do I know when the pot pies are done?

The pastry should be golden brown and the filling should be bubbling around the edges.

Chicken Cordon Bleu Pot Pie | Charlotte Fashion Plate

Name: Chicken Cordon Bleu Pot Pie
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American/French
Ingredients: 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; 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)

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

Scale

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)

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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!

Equipment

Set of Three Sheet Pans

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Basting Brush

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Pastry/Pasta Cutter

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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