The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

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Ryan's Pie
Ryan's Pie
{Serving suggestion only*}
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Savor the comforting flavors of Ryan's Pie, a creamy chicken pot pie with a gourmet twist. Tender chunks of chicken swimming in a velvety herb-infused sauce are crowned with flaky puff pastry for the ultimate comfort food experience. The rich sauce, enhanced with fresh thyme and a touch of cream, creates an irresistible base for this family-favorite dish. Easily adaptable for individual servings—perfect for dinner parties or weeknight indulgence!
No Jump Zone
Ingredients
4 tablespoons butter
5 tablespoons flour, plus 2 tablespoons additional for rolling the pastry
2 1/2 cups chicken broth
1 teaspoon fresh thyme (chopped fine), or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup heavy cream or milk
6 cups cooked chicken cut 1 into 1/2-inch pieces
1 sheet frozen puff pastry, defrosted
Directions
  • Preheat oven to 400 degrees.
  • In a 4-quart saucepan, melt butter and whisk in 5 tablespoons of flour.
  • Whisk about 2 minutes until white bubbles begin to form on the top of the mixture.
  • Gradually whisk in chicken broth, stirring until thick and smooth, about 4 to 6 minutes.
  • Add thyme, salt, pepper and cream or milk.
  • Whisk until blended.
  • Add the cooked chicken.
  • Pour filling into a 13-by-9-inch oven-proof baking dish.
  • (At this point the filling may be covered and refrigerated up to 2 days until ready to bake. If the mixture has been refrigerated, bring back up to room temperature before baking.)
  • Sprinkle the defrosted puff pastry with 2 tablespoons of flour and roll it out to fit the baking dish.
  • Drape the pastry over the filling and crimp the edges with the tines of a fork.
  • Bake for 25 minutes, until the pastry is puffed and golden.
  • You can also use this recipe to make individual potpies by pouring 1 cup of filling into individual crocks or ramekins and cutting the pastry to fit the top of the dishes.
Servings\Yield
6 to 8 servings
Nutrition Facts
Nutrition Per Serving (based on 6 servings) - Calories: 480; Total Fat: 29g (Saturated Fat: 13g); Cholesterol: 140mg; Sodium: 690mg; Total Carbohydrates: 22g (Dietary Fiber: 1g, Sugars: 1g); Protein: 34g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: chicken, puff pastry
🗂️ Categories: 🍗 Chicken & Other Poultry
📚 Collections: Cooking With "Cow" (Carol Jancsi), From The Ferguson Family, The TFR Cookbook
Ryan's Pie was added on March 09, 2009 and last updated on June 04, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
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🏛️ Founded April 13, 2006
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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