Melissa and Emily Elsen are sisters, pie-makers, authors, and co-owners of Four & Twenty Blackbirds, a much-loved pie shop based in Brooklyn, New York. This recipe is a riff on a traditional chicken potpie, which can also be made with turkey breast. We love that it's a one-pan filling, making cleanup quick and easy. We've added bitter green escarole, grainy mustard, and smokey bacon — all flavors that play off each other nicely and are complemented by the buttery crust. 


  • 1 recipe pie dough for a double-crust pie
  • 3 pieces thick-cut bacon
  • 4 tbsp butter, divided
  • 1 medium red onion, diced
  • 1/4 c. all-purpose flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 1/4 lbs boneless chicken breast and/or thigh, cut into 1-inch pieces
  • 2 tbsp reserved bacon grease
  • 1 c. chicken broth
  • 1/2 c. milk (plus 2 tbsp for brushing pastry)
  • 2 tbsp stone-ground mustard
  • 4 c. torn escarole leaves (or other sturdy bitter green)
Sweetie Pie
10-Inch Ceramic Pie Dish
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Deep Cut
10-Inch Stainless-Steel Sauté Pan
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Stir Crazy
3-Piece Nested Mixing Bowl Set
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Grease Sweetie Pie with some butter. On a floured surface, roll both dough discs into a circle approximately 12 inches in diameter. Fit one into Sweetie Pie, lay the other on top, and refrigerate.

In Deep Cut, melt 2 tablespoons of butter over medium-low heat; add red onions, and sauté 15 minutes or until caramel-colored. Place onions in a bowl and set aside.

In the same pan (Deep Cut), fry bacon until crispy. Drain on a paper towel. Chop when cooled. Reserve 2 tablespoons bacon grease.

Preheat oven to 375 degrees Fahrenheit and position an oven rack to the middle position.

Combine all-purpose flour, salt, and pepper in a large bowl; dredge chicken tenderloin pieces in flour mixture.

Whisk together chicken broth, milk, and mustard in a bowl. In the same pan used for the bacon, melt the remaining 2 tablespoons butter with the reserved bacon grease over medium-high heat. Add chicken tenderloins, and brown on all sides until golden.

Sprinkle the remaining flour mixture on top of chicken pieces, then gradually stir in the chicken broth mixture.Bring to a simmer and cook, constantly stirring, until thickened, about 5 minutes. Add red onion and torn escarole, stir to incorporate, and cook for one more minute.

Remove from heat and allow the filling to cool for 10 minutes, occasionally stirring, before spooning into prepared pie shell.

Top with crust circle and crimp as desired. Cut steam vents and brush the top of the pastry with milk.

Bake for 1 hour. Cool before slicing.

Photos by Adam Friedlander.