Disney’s 50’s Prime Time Cafe Chicken Pot Pie | Theme Park Magic at Home

I’ll never forget my first visit to Disney’s 50’s Prime Time Cafe. As our server “Cousin Mabel” scolded the table next to us for elbows on the table, I took my first bite of their legendary chicken pot pie and was instantly transported to my grandmother’s kitchen. The flaky golden crust giving way to creamy, vegetable-studded filling was the epitome of comfort food served with a side of nostalgic charm. After three attempts to recreate this Disney magic at home (much to my family’s delight!), I’ve finally perfected this copycat recipe. Now, whenever we can’t make it to Hollywood Studios, this pot pie brings a taste of Disney magic to our family dinner table. The best part? My kids actually eat their vegetables when they’re tucked inside this delicious pie!

This recipe is from Mickey’s Gourmet Cookbook. It is available through Amazon, but it is a special order. We highly recommend it.

Why This Recipe Works

The secret to capturing the authentic flavor of Disney’s famous pot pie lies in its careful technique and quality ingredients. By simmering the chicken and vegetables together, their flavors meld beautifully while each component maintains its integrity. The sauce begins with a proper roux—butter and flour cooked until just golden—creating a velvety base that’s enriched with Parmesan cheese for depth of flavor without overpowering the dish. Using chicken bouillon adds that professional restaurant umami that home cooks often miss. Finally, the pastry is applied only on top rather than a full double crust, allowing the filling to shine while providing the perfect ratio of flaky crust to creamy filling.

Why You’ll Love This Disney Copycat Recipe

• Authentic Disney flavor – Tastes remarkably similar to the theme park favorite
• Complete one-dish meal – Protein, vegetables, and grains all in one comforting package
• Family friendly – Appeals to both adults and children with its familiar flavors
• Make-ahead option – Can be prepared in stages when you’re short on time
• Impressive presentation – Golden, puffed crust makes a dramatic statement at the table
• Nostalgic comfort – Delivers the warm, homey feeling of both 1950s comfort food and Disney memories

Ingredients You’ll Need

• Egg – Provides the rich, glossy finish to the pastry crust
• Chicken tenderloins – Provide tender, quick-cooking protein that stays moist
• Broccoli florets – Add color, nutrition, and a pleasant texture contrast
• Carrots – Contribute sweetness and vibrant color to the filling
• Celery – Offers a subtle aromatic flavor and slight crunch
• Leeks – Provide a milder, more sophisticated flavor than regular onions
• Butter – Creates the base for the roux that thickens the sauce
• Flour – Works with butter to form a roux for a silky, thick sauce
• Milk or half-and-half – Forms the creamy base of the sauce
• Parmesan cheese – Adds savory depth and subtle nuttiness
• Chicken bouillon cubes – Enhance the chicken flavor throughout the dish
• Pastry – Creates the flaky, golden crown that makes this dish special

Step-by-Step Instructions

Preparation

1. Preheat your oven to 400°F (200°C).
2. Cut chicken tenderloins into 1-inch pieces if they’re large.
3. Chop the broccoli into small florets, using only the tops.
4. Dice the carrots, celery, and leeks into uniform pieces about 1/2-inch in size.

Cooking the Filling

5. Fill a large pot with water, add 1 teaspoon salt, and bring to a boil.
6. Add the chicken tenderloins, broccoli, carrots, celery, and leeks to the boiling water.
7. Simmer until the chicken is fully cooked and the vegetables are tender but still firm, about 15 minutes.
8. Drain well in a colander and set aside.

Making the Sauce

9. In a medium skillet over medium heat, melt 3 tablespoons of butter.
10. Add 3 tablespoons of flour to the melted butter, stirring constantly to create a roux.
11. Cook the roux for 5 minutes, stirring frequently to prevent burning – it should turn a light golden color.
12. Gradually whisk in 3 cups of milk or half-and-half, ensuring no lumps form.
13. Bring the mixture to a gentle boil, then reduce heat and simmer until thickened, about 10 minutes.
14. Dissolve 2 chicken bouillon cubes in 1/4 cup of warm water, then add to the sauce.
15. Stir in 1 cup of grated Parmesan cheese until melted and fully incorporated.
16. Remove the skillet from heat.

Assembling the Pot Pie

17. Add the cooked chicken and vegetables to the sauce, gently folding everything together.
18. Pour the mixture into a deep-dish pie plate.
19. Roll out your pastry to about 1/8-inch thickness and large enough to cover your pie plate with some overhang.
20. Carefully place the pastry over the filling, pressing it against the edges of the dish to seal.
21. Trim any excess pastry and crimp the edges decoratively.
22. Cut 3-4 small slits in the center of the crust to allow steam to escape.
23. Beat an egg in a small bowl and brush the top of the pastry with it for a golden finish.
24. Place the pie on the middle rack of your preheated oven. If concerned about overflow, place a baking sheet on the rack below. Bake until the crust is golden brown and the filling is bubbling hot, about 45-50 minutes.
25. If the crust begins to brown too quickly, cover loosely with aluminum foil.

Storage and Reheating Instructions

Refrigerator Storage

• Store leftover pot pie covered with foil or in an airtight container in the refrigerator for up to 3 days.

Freezer Storage

• Unbaked: Freeze the assembled but unbaked pot pie (without egg wash) for up to 2 months, tightly wrapped.
• Baked: Freeze individual portions in airtight containers for up to 1 month.

Reheating

• From Refrigerated: Reheat in a 350°F oven for 20-25 minutes until heated through.
• From Frozen (Unbaked): Brush with egg wash and bake at 400°F for 60-70 minutes.
• From Frozen (Baked): Thaw overnight in refrigerator, then reheat in 350°F oven for 30 minutes.