THE SPLIT PLATE / RECIPE

Chicken Pot Pie

Adjusted recipe for 4 servings. Use the ingredient quantities below.

YIELD4 servings
TOTAL TIME50 min
COOK METHODSee method
EST. / SERVING~520 cal | ~30g protein
KEY TO SUCCESS: PREHEAT OVEN FIRST. 425°F. Don't start the filling until the oven is preheating — the timing is built around the pastry hitting a hot oven the moment it's egg-washed.

Ingredients scaled from the original 6-serving recipe. Cooking times, pan size, and amounts written in the method may need adjustment.

Ingredients

PROTEIN

  • 12 oz Kirkland chipotle-seasoned cooked chicken, chopped into 1/2-inch pieces

SAUCE

  • 2/3 oz (~2 tbsp) all-purpose flour
  • 0.2 cup Martini & Rossi Extra Dry Vermouth
  • 2 cups Kirkland Organic Chicken Bone Broth
  • 2 2/3–3 1/3 pinches kosher salt (chicken is already seasoned)

PAN COAT

  • ~2/3 tbsp Chosen Foods avocado oil spray

Option 1

  • 1/3 pot pie bowl (~6 oz filling + 1/2 puff pastry top)

VEGETABLES

  • 2 2/3 oz mushrooms, sliced or chopped
  • 2 2/3 oz carrots, chopped small
  • 2 2/3 oz asparagus, cut into 1-inch pieces

PASTRY

  • 2/3 sheet Pepperidge Farm puff pastry (~250g, makes 4 tops)
  • 1/3 beaten egg (for wash)

Adult — Full Bowl

  • 2/3 full pot pie bowl (~12 oz filling + 1 puff pastry top)

Option 2

  • 1/3 pot pie bowl (~6 oz filling + 1/2 puff pastry top)

Allergens: gluten, eggs, dairy. Contains alcohol

AT THE BOWL — portion size only. Adults get a full pot pie bowl with the pastry top intact; small kids get a half-portion (split a bowl after the pastry-crack reveal, or pre-portion a half into a separate small bowl with its own smaller pastry top). The flavor stack is identical — chipotle, chicken, vegetables, sauce, puff pastry. The only kid lever is letting the filling cool 5 min so it doesn't burn their mouth.

Method

Shared base

  1. 1.PREHEAT. Oven to 425°F. Spray a large skillet with avocado oil.
  2. 2.MUSHROOMS. Add mushrooms to the skillet. Cook ~3 min, stirring, until they release water and shrink.
  3. 3.CARROTS. Add chopped carrots + 2 pinches kosher salt. Cook ~3 min more, stirring.
  4. 4.FLOUR ROUX. Sprinkle 1 oz flour over the veg. Stir 1 minute (count to 60) to cook off the raw-flour taste.
  5. 5.VERMOUTH DEGLAZE. Pull the pan off the heat. Pour 1/4 cup vermouth, stir to slurry the roux. Back on heat.
  6. 6.BROTH. Add 3 cups Kirkland bone broth. Bring to a boil, stirring, until the sauce thickens (~2 min).
  7. 7.CHICKEN + ASPARAGUS. Fold in 18 oz chopped chipotle chicken + 4 oz asparagus. Simmer 3 min — asparagus turns bright green, chicken heats through.
  8. 8.OIL THE BOWL RIMS. Spray or brush 4 oven-safe bowl interiors AND rims with avocado oil so the pastry releases.
  9. 9.FILL BOWLS. Scoop filling into 4 bowls (~12 oz each). Reserve remaining filling for next meal prep.
  10. 10.PUFF PASTRY. Roll the sheet lightly. Cut 4 tops sized for your bowls. Drape each over a bowl; press gently around the rim.
  11. 11.VENT + EGG WASH. Cut a 1-inch slit in the center of each top FIRST. Brush egg wash over the entire surface.
  12. 12.BAKE 425°F · 20 MIN. Until the pastry is deep golden + puffed. Tops crack slightly as they rise.

Adult — Full Bowl

  1. 13.ADULT PORTION. 1 full bowl. Pastry top intact. Crack with a spoon at the table — the spoon-through-the-crust moment is the viral payoff.
  2. 14.EAT WHILE HOT. 520 cal / 30g protein. The filling is rich; the pastry adds texture contrast. Adult plate is generous — pair with a side salad if you want vegetables on the side.

Kid — Half Bowl (Cool First) · Option 1

  1. 13.KID PORTION. Crack one full bowl's pastry top with a spoon. Let the steam off 5 min — filling holds 200°F+ longer than you expect. Scoop ~6 oz filling + half the pastry into a smaller kid bowl.
  2. 14.SERVE WARM. 260 cal / 15g protein. The pastry pieces are the kid hook — most kids eat the pastry first, then mine the filling.

Kid — Half Bowl (Cool First) · Option 2

  1. 13.Same full-portion service as adults. No cool-down needed if the kid is old enough to manage 'blow on it first' — but the pastry top still holds steam, so let them crack it themselves so they pace it.

SPLIT PLATE SERVING

Adult — Full Bowl: Serve the adult portion as described above.

Kid — Half Bowl (Cool First): Serve the kid portion as described above.

Keys to success

  • PRE-CHOP EVERYTHING. Chicken into 1/2-inch chunks. Carrots, mushrooms, asparagus chopped small (so each spoonful gets the trio). Once you start sweating the veg, you're committed — no chopping mid-sauce.
  • MUSHROOMS FIRST, THEN CARROTS. Mushrooms need 3 min alone to release water (then evaporate). Carrots after = 3 more min. Order matters — reversing it gives you soggy mushrooms.

If something fails

Filling is thin going into the bowls: Boil it 2-3 more minutes before scooping — flour needs sustained heat to thicken. Quick rescue: 1 tsp cornstarch slurried with 1 tbsp cold broth, stir in.

Filling gets too thick to pour: Splash in 1/4 cup more bone broth before portioning. Pot pie filling firms up further in the oven; you want it slightly looser than soup going into the bowls.

Pastry sticks to the bowl rim, tears when serving: Bowl rim wasn't oiled. Next time spray the inside rim before the pastry goes on. Rescue for THIS batch: run a thin knife between the pastry and the rim before lifting.

Pastry is pale after 20 min: Move the rack one slot higher in the oven, bake another 3-5 min. Watch for the egg-wash sheen turning deep gold (not just yellow). Each oven is calibrated differently; 20 min is the target, 22-23 min is acceptable.

Kid burned their mouth on the first bite: Filling under pastry holds 200°F+ longer than you expect. Crack the pastry, let it steam off 5 min, then portion. Or scoop the filling into a separate kid bowl + serve the pastry on the side.

Filling tastes flat: More chipotle chicken (bump from 18 to 24 oz across the batch — adds ~80 cal / serving) or a squeeze of lemon juice at the plating stage. The chicken is the flavor carrier; the broth is the medium.

Storage and reheating

Store: Filling + pastry stored separately. Cooked + reserved filling lives in an airtight container in the fridge; the second puff pastry sheet stays frozen until ready for the next bake.

Reheat: Reserved filling: stovetop low heat 5 min, stirring; or microwave 90 sec covered (stir halfway). Pour into oiled bowls, top with fresh puff pastry from the second sheet, egg wash, vent, bake 425°F × 20 min. Don't reheat baked pot pies — the pastry softens in the fridge and never recovers.

Lasts: Cooked filling: 4 days fridge, 2 months frozen. Frozen puff pastry sheet: per box date, 6+ months frozen. Baked pot pies: best fresh — pastry softens overnight in the fridge. Cross-meal-prep economy: bake 4 Tuesday, bake 2 more Friday from the same recipe budget.

Estimated nutrition

~520 cal | ~30g protein.

thesplitplate.com/recipes/chicken-pot-pie

Chicken Pot Pie
Split Cook Method™Core Signatures

Chicken Pot Pie

The Costco chipotle chicken is the unlock — 18 oz pre-cooked, pre-seasoned, no prep. The filling builds in 15 min on the stovetop, puff pastry tops bake 20 min at 425°F, and you get 6 servings of family pot pie with 30g protein per adult bowl.

Make this when

Weeknight family dinner with a Costco shortcut — 18 oz of pre-seasoned chipotle chicken does the protein lift, 3 cups Kirkland bone broth carries the sauce, puff pastry tops bake in 20 min. 6 servings: feed a family of 4 (2 adults full + 2 kids half) and bank 2 servings of filling + a second pastry sheet for next meal prep.

Total time
50 min
Yield
6 servings
Protein
~30g
Calories
~520
Cost / serving
$3.50
Allergens and safety

Contains: gluten, eggs, dairy

  • Contains alcohol

Packaged ingredients change formulas — check the label on what's actually in your kitchen.

Adjust servings

Ingredients

Adults
Kids
Scaled to 4

PROTEIN

VEGETABLES

SAUCE

PASTRY

PAN COAT

Adult — Full Bowl

Kid — Half Bowl (Cool First)

Method

Split point

AT THE BOWL — portion size only. Adults get a full pot pie bowl with the pastry top intact; small kids get a half-portion (split a bowl after the pastry-crack reveal, or pre-portion a half into a separate small bowl with its own smaller pastry top). The flavor stack is identical — chipotle, chicken, vegetables, sauce, puff pastry. The only kid lever is letting the filling cool 5 min so it doesn't burn their mouth.

Same filling, same pastry, same flavor. Split happens at the bowl size: 4 full adult servings (1 bowl each) + 2 kid half-servings (1/2 bowl each, cooled 5 min). Bake 4 bowls the first time; reserve filling + a second puff pastry sheet for next meal prep batch.

Shared base

Cook once — this part works for everyone.

  1. 1
    PREHEAT

    Oven to 425°F. Spray a large skillet with avocado oil.

  2. 2
    MUSHROOMS

    Add mushrooms to the skillet. Cook ~3 min, stirring, until they release water and shrink.

  3. 3
    CARROTS

    Add chopped carrots + 2 pinches kosher salt. Cook ~3 min more, stirring.

  4. 4
    FLOUR ROUX

    Sprinkle 1 oz flour over the veg. Stir 1 minute (count to 60) to cook off the raw-flour taste.

  5. 5
    VERMOUTH DEGLAZE

    Pull the pan off the heat. Pour 1/4 cup vermouth, stir to slurry the roux. Back on heat.

  6. 6
    BROTH

    Add 3 cups Kirkland bone broth. Bring to a boil, stirring, until the sauce thickens (~2 min).

  7. 7
    CHICKEN + ASPARAGUS

    Fold in 18 oz chopped chipotle chicken + 4 oz asparagus. Simmer 3 min — asparagus turns bright green, chicken heats through.

  8. 8
    OIL THE BOWL RIMS

    Spray or brush 4 oven-safe bowl interiors AND rims with avocado oil so the pastry releases.

  9. 9
    FILL BOWLS

    Scoop filling into 4 bowls (~12 oz each). Reserve remaining filling for next meal prep.

  10. 10
    PUFF PASTRY

    Roll the sheet lightly. Cut 4 tops sized for your bowls. Drape each over a bowl; press gently around the rim.

  11. 11
    VENT + EGG WASH

    Cut a 1-inch slit in the center of each top FIRST. Brush egg wash over the entire surface.

  12. 12
    BAKE 425°F · 20 MIN

    Until the pastry is deep golden + puffed. Tops crack slightly as they rise.

Adult — Full Bowl

  1. 13
    ADULT PORTION

    1 full bowl. Pastry top intact. Crack with a spoon at the table — the spoon-through-the-crust moment is the viral payoff.

  2. 14
    EAT WHILE HOT

    520 cal / 30g protein. The filling is rich; the pastry adds texture contrast. Adult plate is generous — pair with a side salad if you want vegetables on the side.

Kid — Half Bowl (Cool First)

  1. 13
    KID PORTION

    Crack one full bowl's pastry top with a spoon. Let the steam off 5 min — filling holds 200°F+ longer than you expect. Scoop ~6 oz filling + half the pastry into a smaller kid bowl.

  2. 14
    SERVE WARM

    260 cal / 15g protein. The pastry pieces are the kid hook — most kids eat the pastry first, then mine the filling.

Adult plate | Kid plate

Same filling, same pastry, same flavor. Split happens at the bowl size: 4 full adult servings (1 bowl each) + 2 kid half-servings (1/2 bowl each, cooled 5 min). Bake 4 bowls the first time; reserve filling + a second puff pastry sheet for next meal prep batch.

Adult plate

Adult — Full Bowl

30g
Protein
520
Calories

What makes it different

  • 2/3 full pot pie bowl (~12 oz filling + 1 puff pastry top)
Kid plate

Kid — Half Bowl (Cool First)

15g
Protein
260
Calories

What makes it different

  • 1/3 pot pie bowl (~6 oz filling + 1/2 puff pastry top)

Three keys to success

  1. 1PREHEAT OVEN FIRST. 425°F. Don't start the filling until the oven is preheating — the timing is built around the pastry hitting a hot oven the moment it's egg-washed.
  2. 2PRE-CHOP EVERYTHING. Chicken into 1/2-inch chunks. Carrots, mushrooms, asparagus chopped small (so each spoonful gets the trio). Once you start sweating the veg, you're committed — no chopping mid-sauce.
  3. 3MUSHROOMS FIRST, THEN CARROTS. Mushrooms need 3 min alone to release water (then evaporate). Carrots after = 3 more min. Order matters — reversing it gives you soggy mushrooms.

Go deeper

Storage and nutrition

Storage: Filling + pastry stored separately. Cooked + reserved filling lives in an airtight container in the fridge; the second puff pastry sheet stays frozen until ready for the next bake.

Reheat: Reserved filling: stovetop low heat 5 min, stirring; or microwave 90 sec covered (stir halfway). Pour into oiled bowls, top with fresh puff pastry from the second sheet, egg wash, vent, bake 425°F × 20 min. Don't reheat baked pot pies — the pastry softens in the fridge and never recovers.

Lasts: Cooked filling: 4 days fridge, 2 months frozen. Frozen puff pastry sheet: per box date, 6+ months frozen. Baked pot pies: best fresh — pastry softens overnight in the fridge. Cross-meal-prep economy: bake 4 Tuesday, bake 2 more Friday from the same recipe budget.

Watch the full cook

Brands I use

Kirkland Signature
Chipotle-Seasoned Cooked Chicken (18 oz package, refrigerated — ~120 cal / 22g protein per 3 oz serving)
The speed unlock. Pre-cooked, pre-seasoned, no prep time. Carries most of the seasoning into the sauce; you barely add salt. Available at Costco refrigerated section.
Kirkland Signature
Organic Chicken Bone Broth (32 fl oz carton — 45 cal / 9g protein per 8 fl oz)
The sauce base. 3 cups (= 24 fl oz) carries ~27g protein into the filling on top of the chicken. Cross-recipe staple across id 4, 24, 30, 38, 39, 41, 42, 43, 44, 45.
Pepperidge Farm
Puff Pastry Sheets (~250g per sheet, 2 sheets per box, frozen)
The pastry top + the textural payoff. Top-only puff (vs full double-crust) saves ~150 cal / serving while keeping the spoon-crack money shot. Contains butter — dairy allergen.
Martini & Rossi
Extra Dry Vermouth (375ml bottle — shelf-stable opened in fridge for months)
Better than white wine for weeknight cooking — herb-forward, no need to commit to a full bottle. 1/4 cup deglaze adds savory depth + the alcohol acidity that brightens the chicken-broth base.
Chosen Foods
Avocado Oil Spray (cooking spray)
Pan coat + bowl rim coat. The rim spray is what keeps the pastry from sticking — don't skip it.

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#chicken#pot-pie#casserole#family-batch#meal-prep#weeknight#high-protein#costco-shortcut#puff-pastry#kid-friendly