Rustic Log Cabin Chowder Pot Pie

Quick Recipe Version (TL;DR)

• Yield: 6 hearty servings
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 1 sheet (about 8–10 oz / 225–280 g) puff pastry, thawed
• 1 egg + 1 tbsp milk (for egg wash)
• 4 slices thick-cut bacon, diced (optional but recommended)
• 2 tbsp unsalted butter + 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 ribs celery, finely chopped
• 1 large carrot, diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups low-sodium chicken or fish stock
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 1/2 lb diced boneless chicken thighs or firm white fish (cod, haddock)
• 2 medium Yukon Gold potatoes, 1/2-inch cubes
• 1 cup frozen corn and/or peas
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 bay leaf
• 1/2 tsp smoked paprika
• Salt and black pepper to taste

Do This

• 1. Preheat oven to 400°F (200°C). Thaw puff pastry and lightly flour your work surface.
• 2. In a large oven-safe skillet, cook bacon until crisp; remove, leaving drippings. Add butter and oil.
• 3. Sauté onion, celery, and carrot 6–8 minutes. Add garlic, then stir in flour and cook 1–2 minutes.
• 4. Slowly whisk in stock, then milk and cream. Add potatoes, thyme, bay leaf, smoked paprika, salt, and pepper; simmer 10 minutes.
• 5. Stir in chicken or fish and corn/peas. Simmer until chicken is just cooked through or fish is opaque and chowder is thick.
• 6. Remove bay leaf. Roll pastry into a rough rectangle or circle. Cut into wide strips and arrange in a crisscross “log cabin” pattern over the skillet. Brush with egg wash.
• 7. Bake 20–25 minutes until pastry is puffed and deep golden and filling is bubbling. Rest 10 minutes, then serve.

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Why You’ll Love This Recipe

• It captures the cozy feeling of a log cabin supper: creamy chowder tucked under a golden, rustic pastry lid.
• Flexible protein: make it with tender chicken or hearty chunks of white fish, depending on your mood or what you have.
• One-pan friendly if you use a cast iron skillet, which goes straight from stovetop to oven to table.
• Comfort food that still looks impressive, with that crisscross “log cabin” crust on top.

Grocery List

• Produce: Onion, celery, carrot, garlic, Yukon Gold potatoes, fresh thyme (or dried), optional fresh parsley or chives for garnish.
• Dairy: Unsalted butter, whole milk, heavy cream, 1 egg, puff pastry (if not frozen in a different section).
• Pantry: Olive oil, all-purpose flour, low-sodium chicken or fish stock, smoked paprika, bay leaf, salt, black pepper.
• Protein: Thick-cut bacon (optional), boneless skinless chicken thighs or firm white fish (cod, haddock, pollock).
• Frozen: Corn, peas.

Full Ingredients

For the Chowder Filling

• 4 slices thick-cut bacon, diced (optional but adds great smoky flavor)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 2 ribs celery, finely chopped
• 1 large carrot, diced small
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups low-sodium chicken or fish stock
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 medium Yukon Gold potatoes, peeled (if you like) and cut into 1/2-inch cubes
• 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
  
  OR 1 1/2 lb firm white fish (such as cod or haddock), cut into 1 1/2-inch chunks
• 1 cup frozen corn kernels
• 1/2 cup frozen peas (optional)
• 1 tsp fresh thyme leaves, chopped (or 1/2 tsp dried thyme)
• 1 bay leaf
• 1/2 tsp smoked paprika
• 1/2–3/4 tsp fine sea salt (to taste, depending on your stock)
• 1/2 tsp freshly ground black pepper (plus more to taste)

For the Rustic “Log Cabin” Pastry Lid

• 1 sheet puff pastry (8–10 oz / 225–280 g), thawed but still cold
  
  Tip: Use all-butter puff pastry if you can find it for the best flavor.
• All-purpose flour, for dusting the work surface
• 1 large egg
• 1 tbsp milk or cream
• Pinch of salt (for the egg wash)

To Finish & Serve (Optional)

• 2 tbsp chopped fresh parsley or chives, for garnish
• Freshly ground black pepper, to finish

Step-by-Step Instructions

Step 1: Preheat, Prep the Pan, and Get Organized

Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven so the pastry browns nicely without burning.

If you are using frozen puff pastry, make sure it is thawed in the fridge but still cold and firm to the touch. Cold pastry will puff better and hold the “log cabin” shape.

Choose a 10–11 inch oven-safe skillet (cast iron is perfect) or a deep pie dish (about 9 inches). If your skillet is smaller, you may have a little extra filling to bake separately in a small dish.

Step 2: Cook the Bacon and Soften the Vegetables

Place the skillet over medium heat. Add the diced bacon (if using) and cook, stirring occasionally, until it is browned and crisp, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving the rendered fat in the pan.

Add the 2 tbsp butter and 1 tbsp olive oil to the skillet. Once melted, stir in the onion, celery, and carrot. Cook, stirring occasionally, until the vegetables are softened and starting to turn golden at the edges, about 7–8 minutes. Scrape up any browned bits on the bottom of the pan for extra flavor.

Add the minced garlic and cook just until fragrant, about 30 seconds. You do not want it to brown.

Step 3: Make the Chowder Base (Roux and Liquids)

Sprinkle the 2 tbsp flour evenly over the vegetables and stir well so everything is coated. Cook this mixture, stirring constantly, for 1–2 minutes to remove the raw flour taste. It will look a bit pasty; that is what you want.

Slowly pour in about 1/2 cup of the stock while whisking or stirring briskly to avoid lumps. Once it is smooth, gradually add the rest of the stock. Then stir in the whole milk and heavy cream.

Add the cubed potatoes, thyme, bay leaf, smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to medium-low and cook for 10 minutes, stirring occasionally, until the potatoes are just starting to become tender and the sauce has thickened to a chowder-like consistency.

Step 4: Add the Chicken or Fish and Vegetables

Stir in the corn and peas (if using). Add the chicken pieces or fish chunks to the skillet, nestling them into the thickened chowder base so they are mostly submerged.

If using chicken: Simmer gently for 8–10 minutes, stirring occasionally, until the chicken is just cooked through and the potatoes are completely tender.

If using fish: Simmer for only 5–6 minutes, gently stirring once or twice, just until the fish is opaque and flakes easily. Avoid vigorous stirring so the fish does not break apart too much.

Turn off the heat. Fish out and discard the bay leaf. Taste the chowder and adjust seasoning with more salt and pepper if needed. It should be well seasoned and quite thick; if it seems too thin, simmer a couple more minutes. Remember, it will loosen slightly as it bakes under the pastry.

Stir the crispy bacon back in, or reserve it for sprinkling over the finished dish if you prefer extra crunch on top.

Step 5: Prepare the Rustic “Log Cabin” Pastry Lid

While the chowder is finishing on the stove, lightly flour your work surface. Unfold or unroll the puff pastry sheet. If it is very thick or smaller than your skillet, use a rolling pin to gently roll it out to roughly 11 x 11 inches (or large enough to cover the skillet with a bit of overhang).

Using a sharp knife or pastry wheel, cut the pastry into 1 to 1 1/2 inch wide strips. You will create a “log cabin” pattern with these strips on top of the skillet. Beat the egg with the milk and a tiny pinch of salt to make the egg wash.

Let the chowder cool for 5 minutes so it is not boiling hot (this helps keep the pastry from becoming soggy from underneath). If your skillet is very full, place it on a rimmed baking sheet to catch any drips in the oven.

Step 6: Build the Cabin Roof and Bake

Lay several strips of pastry across the skillet in one direction, leaving small gaps (about 1/2 inch) between them for steam to escape. Then lay more strips across the first set at right angles, staggering them so it looks like stacked logs. You can tuck the ends down the inside rim of the skillet or let them rest just inside the edge for a more rugged look.

Brush the top of the pastry strips generously with the egg wash, getting into the corners and edges so everything browns evenly.

Transfer the skillet (on its baking sheet, if using) to the oven. Bake at 400°F (200°C) for 20–25 minutes, or until the pastry is puffed, deep golden brown, and you see the chowder bubbling up around the edges.

Step 7: Rest, Garnish, and Serve

Remove the skillet from the oven and let the chowder pie rest on a trivet for at least 10 minutes. This brief rest allows the filling to settle and thicken slightly, so it serves more neatly.

Sprinkle with chopped fresh parsley or chives and a little extra black pepper, and, if you reserved it, scatter the remaining crispy bacon over the top. Serve the pie straight from the skillet, scooping down through the flaky pastry lid into the creamy chowder underneath for each portion.

Pro Tips

• Keep the pastry cold: Cold puff pastry puffs higher and keeps its distinct “log cabin” strips. If it softens too much while you are working, pop it back into the fridge for 5–10 minutes.
• Thick but spoonable filling: The chowder should be thicker than soup but not as tight as a pot pie. If it is too thin before baking, simmer a bit longer. If it is too thick, whisk in a splash more stock or milk.
• Gentle handling for fish: When using fish, stir as little as possible so the chunks stay substantial under the pastry instead of breaking into flakes.
• Season in layers: Lightly season the vegetables as they sauté, then taste and adjust again after adding the stock and cream. Well-seasoned chowder is what makes this dish sing.
• Protect the edges if needed: If the pastry strips are getting very dark before the filling is bubbling, loosely tent the top with foil for the final 5–10 minutes of baking.

Variations

• Smoky Fish Chowder Pie: Use firm white fish, double the smoked paprika to 1 tsp, and add a splash (2–3 tbsp) of dry white wine when you add the stock.
• Chicken, Bacon, and Leek: Replace the onion with 2 cups sliced leeks (white and light green parts only) and use chicken as your protein. This version is especially rich and comforting.
• Cozy Vegetable Chowder Pie: Omit the meat and fish. Add 1 extra potato, another carrot, and 1 cup diced mushrooms. Use vegetable stock instead of chicken or fish stock.

Storage & Make-Ahead

To store leftovers: Let the chowder pie cool to room temperature, then cover the skillet tightly with foil or transfer portions to airtight containers. Refrigerate for up to 3 days.

Reheat individual portions in a 350°F (175°C) oven or toaster oven for about 15–20 minutes, until the filling is hot and the pastry has re-crisped. Microwaving works in a pinch but will soften the crust.

To make ahead: You can make the chowder filling up to 1 day ahead. Cool, then refrigerate. When ready to bake, gently rewarm the filling on the stovetop until hot and thick, transfer to your skillet or pie dish, top with the pastry strips, and bake as directed (you may need an extra 5 minutes if the filling is cool).

Freezing: For best texture, freeze the chowder filling without the pastry, up to 2 months. Thaw overnight in the fridge, reheat until hot, then add the pastry lid and bake. Puff pastry does not freeze and reheat as crisply once baked, so it is better added fresh.

Nutrition (per serving)

Approximate values for 1 of 6 servings made with chicken, bacon, and puff pastry:

Calories: ~650 kcal; Protein: ~35 g; Carbohydrates: ~45 g; Fat: ~35 g; Saturated Fat: ~17 g; Fiber: ~4 g; Sodium: ~900 mg. Values will vary depending on specific ingredients, whether you include bacon, and whether you use chicken or fish.