ArtiHeart and Chicken Pot Pie

If you have time to poach the chicken thighs you will have a wonderful chicken stock to make the Pot Pie. If not and you are making this with leftover chicken, store-bought chicken stock is a fine alternative. If you don’t have time, or the inclination to make the pastry, frozen puff pastry works well for this recipe, (see below).
You will need 6 individual pie tins or ramekins.
For a vegetarian version, omit the chicken, use vegetable stock and double the ArtiHearts. Try Grilled ArtiHearts for a smoky, meatier flavor.
Servings: 6 individual pies


For the chicken thighs and stock:

  • 1

    small yellow onion or leek greens, rough chopped

  • 2 medium carrots, sliced down the middle
  • 1 celery stalk, cut in two
  • 1 Bay leaf
  • 10 parsley stalks
  • 4 bone in chicken thighs, (about 2 pounds

For the filling:

  • 1 Tbs olive oil
  • 1 medium yellow onion, peeled and finely chopped (about 1 cup)
  • 3

    medium carrots, peeled and chopped (about 1 1/2 cups)

  • 2

    celery stalk, finely chopped (about 1/2 cup)

  • Kosher salt and freshly ground black pepper
  • 4 medallions French Herb Chef Butter
  • ¼ cup

    all-purpose flour

  • 3 cups chicken broth
  • ¾ cup heavy cream
  • 2 cups cubed or shredded chicken
  • 1 pouch 6 oz Natural ArtiHearts (2 pouches if you are omitting the chicken)
  • 2 cups frozen peas

For the pastry:

  • 3 3/4 cups

    all-purpose flour (150 grams)

  • 1 tsp

    fine sea salt

  • 3 sticks (3/4 pound) unsalted butter, cold and cut into cubes
  • 8-12 Tbs ice water, as needed
  • 1 egg, beaten with 1 Tbs water, for brushing (egg wash)
  • flour for dusting


For the chicken thighs and stock:

  • Place the thighs in a medium pot and cover with water. Add celery, carrot and onion or leek tops, bay leaf and parsley stalks. Bring to a boil and simmer for 30 minutes until the chicken is very tender and can be easily pulled off the bone.
  • Remove the thighs from the stock and allow to cool before removing the meat from the bone and cutting the into half inch cubes. You should have about 2 cups chicken. Strain the stock and keep warm.

For the filling:

  • Heat the olive oil in a shallow pot over medium heat. Sweat the onion, carrots, and celery until translucent. Add the French Herb Chef Butter, let it melt and then add the flour. Stir the flour into the vegetables and butter cooking the flour.
  • Add the warm chicken stock and bring to a boil until the sauce thickens. Add the cream and allow to simmer, then add the chicken, ArtiHearts and peas. Mix to combine and allow to cool. All of this should be made in advance so the filling is cool before adding the pastry.

For the pastry:

  • In a food processor, combine the flour, butter and salt and pulse until the butter is combined with the flour. Add the ice water one tablespoon at a time until the mixture is granular. Pinch a small amount between your thumb and index finger, it should stick together. Pour the mixture out onto a floured surface and quickly knead it and form into 2 balls. Wrap in plastic and refrigerate for an hour or over night.
  • Preheat the oven to 350F.
  • Roll one ball out to about an 1/8 inch thick. Cut rounds to fit the individual pie tins you are using and press the dough into the tins. Leave some overlap on the sides. Fill the pastry lined pie tins with the filling up to the top.
  • Roll out the second ball and cut rounds to fit the top of the pie tins. Paint the overlapping pastry with egg wash Place the rounds over the filling and pinch the lower and upper pastry together. Make slits with a sharp knife to let out steam. Paint the top with the egg wash. Place on a sheet pan and into the oven for 1 hour. The pastry should be golden and the filling bubbling hot.
  • Or: 2 (8-ounce) sheet frozen puff pastry, thawed
    If using puff pastry, only cover the top of the Pot Pie. Cut the puff pastry into rounds to fit the ramekins with a nice overlap. Brush the interior of your ramekins with French Herb Chef Butter. Fill the ramekins with the filling and brush the lip and around the side of the ramekins with egg wash. Place the pastry on top of the filling and press the overlap into the outside of the ramekin to secure it. Bake in the preheated oven for 45 minutes or until the pastry is golden and the filling is bubbling hot.