Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 4
Cuisine: Baking
Ingredients: 3 cups (400 g) cooked chicken, shredded; 1 sheet puff pastry sheet; 3 tbsp (42 g) unsalted butter; 3 tbsp (24 g) all-purpose flour; 1 cup milk; 1 cup chicken stock; 1 onion, diced; 2 carrots, diced; ¾ cup (100 g) frozen peas; 1 large egg, beaten; to taste salt and pepper

Creamy chicken and vegetables under a golden puff pastry lid.

Prep Time25 mins

Cook Time30 mins

Total Time55 mins

YieldServes 4

Before You Start

Comfort food at its best: a creamy chicken filling under crisp, puffed pastry. Using cooked or leftover chicken makes it a quick midweek dinner. Let the filling cool a little before you add the lid so the pastry puffs up instead of going soggy.

Instructions

1
Melt the butter in a pan and cook the onion and carrot until soft. Stir in the flour and cook for a minute.
2
Pour in the stock and milk a splash at a time, whisking, until you have a smooth, thick sauce.
3
Stir in the chicken and peas, season well and simmer for 5 minutes. Tip into a pie dish and cool slightly.
4
Heat the oven to 200°C / 400°F. Lay the puff pastry over the dish, trim the edges and press to seal. Cut a small vent in the middle.
5
Brush all over with the beaten egg.
6
Bake for 25 to 30 minutes, until the pastry is puffed and deep golden. Rest for 5 minutes before serving.

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💡 Baker's tips

Cool the filling a little before adding the pastry, so it puffs instead of going soggy underneath.
Cut a vent in the lid so steam escapes and the pastry stays crisp.

🔀 Make it your own

Use leftover turkey, or add mushrooms and thyme.
Make individual pies in ramekins, reducing the bake to about 20 minutes.

📦 Storing & freezing

Keeps 3 days in the fridge. Reheat in a hot oven to keep the pastry crisp.

❓ Frequently asked

Can I use raw chicken?

Yes, dice it and cook it with the onions until white before adding the flour, then continue. Make sure it reaches 74°C / 165°F.

Shortcrust or puff pastry?

Puff gives a light, crisp lid. Shortcrust makes a sturdier pie. Both work with this filling.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.

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