‘Little House on the Prairie’ Star Melissa Gilbert’s Chicken Pot Pie Recipe Is Good for Your Soul

by Kati Michelle

Fall foodies rejoice– the season of pot pie is upon us. Sure, you can turn to Pinterest for a recipe, but you’ll probably have to scroll through an endless amount of anecdotes before actually getting to the recipe. I love hearing about the good ole days as much as the next person, but please, somebody, just tell me what temperature to set my oven to!

Don’t worry, we won’t do that to you here at Outsider. “Little House on the Prarie” star Melissa Gilbert shared her Chicken Pot Pie recipe and we’re passing it onto you. It’s simply good for your soul. Check it out:

The Only Pot Pie Recipe You Need

Melissa Gilbert’s Ingredients:

4 boneless, chicken breast halves
4 boneless, chicken thighs
1 medium yellow onion, chopped
2 celery ribs
3 carrots, chopped
Salt and pepper
4 sprigs thyme
2 cloves garlic, crushed
1 cup each of baby carrots, frozen green peas, and pearl onions
4 tbs plus 1 tsp unsalted butter
2 cups cremini mushrooms, cut
1/4 cup flour
2 cups heavy cream
1 tsp Tabasco sauce
1 tsp Worcestershire sauce
2 sheets frozen puff pastry
1 egg, beaten

Melissa Gilbert’s Prep

Melissa Gilbert recommends preheating the oven to 425°F.

Place chicken in a stockpot with onion, celery, and chopped carrots; use salt and pepper to taste, cover with water. Wrap the thyme and garlic in cheesecloth and secure with kitchen twine. Cover and set to medium heat; bring to a boil. Reduce heat and cook the chicken through. Strain the broth, discarding the contents of the cheesecloth; save the chicken and broth separately; set aside to cool.

Bring another pot of salted water to a boil while also prepping an ice-water bath. Cook the baby carrots, peas, and onion pearls separately, cooling them afterward.

Then, in a skillet, heat 1 tsp butter, and cook mushrooms until browned, let cool.

Next, cut the chicken into bite-size pieces and add to a bowl along with the prepared veggies.

In another medium skillet, beat the remaining 4 tbs butter. Add flour and cook, stirring, for 1 minute. Add 1/2 cup broth and cream. Stir until boiling. Reduce heat to simmer and cook for 2 minutes. Remove from heat adding both Tabasco and Worcestershire; season as needed with salt and pepper. Combine with the chicken and vegetable bowl.

Assembling and Baking the Pot Pies

Finally, divide the mixture into the baking dishes. Melissa Gilbert recommends cutting the puff pastry into four 8-inch circles and placing one on top of each baking dish, crimping the edges. Cut a slit in the center of each; brush beaten egg atop.

Divide the mixture evenly among four 13-ounce shallow baking dishes. Cut the puff pastry into four 8-inch circles and place one on top of each of the baking dishes, crimping the edges. Cut a slit in the center of each piece of puff pastry; brush the beaten egg over the puff pastry.

Transfer the baking dishes to a rimmed baking sheet. Bake for about 25 minutes, until puff pastry is golden brown and the filling is bubbling. Let cool for 5 minutes before serving. Serves 4.